Wednesday, November 23, 2011
1 1/2 c unbleached flour (can also use half unbleached and half whole wheat)
1/4 c non-dairy milk (I used 1/2 coconut and 1/2 almond)
1/2 c coconut oil
1/2 tsp salt
1 Cup Pecans
1/2 Tbsp Earth Balance Buttery Spread (I use the soy free)
1 Tbsp Light brown sugar
5 Multi-grain Saltine Crackers
1 Tbsp milled flax
2 Tbsp pureed pecans
1/2 C water +1 Tbsp water
2 1/2 Tbsp Earth Balance
1/2 C + 2 Tbsp Light brown sugar
1/4 c +2 Tbsp (organic) sugar
1/2 c light karo syrup (for eat clean version, use pure maple syrup or agave nectar)
3 tsp vanilla
2 1/2 Tbsp applesauce
3 1/2 Tbsp cornstarch
1 1/2 tsp cinnamon
1. Preheat oven to 350. Combine all pie crust ingredients and mix well. Press into 9" pie pan. Bake at 350 for 15-20 min.
2. To prepare pecan topping: place pecans, butter sub, brown sugar, and salt in heavy skillet over med heat and as soon as it starts to sizzle, lower heat to med-low. Stir occasionally and begin mixing the filling. Remove from heat once lightly roasted.
3. Prepare the filling: Crumble crackers into a small mixing bowl. Add flax mill, pureed pecan, and water. Set aside and let mixture soak up that water.
4. Once the cracker/flax mix has soaked up the water, place butter, brown sugar, sugar, syrup, vanilla, applesauce, cornstarch, cinnamon, and cracker/water pulp into food processor. Process for about 1 minute until it liquifies.
5. Pour into saucepan. Over med heat, bring to a low boil, stirring constantly. Once it comes to a boil, let cook for 2 minutes, continuing to stir, and sauce will thicken.
6. Pour into pie crust while still hot. Place pecans on top.
7. Place in oven and cook 50 to 55 minutes.
*caveat: I am making this for Thanksgiving. NO, karo syrup is NOT clean eating. This is a "special occasion," so although I cut the amount of karo in half and substituted the rest, For a true Eat Clean recipe, use maple syrup or agave. Additionally, if your pie crust begins to get too brown before the pie is done cooking, you can cover with foil. Also make sure to cool on countertop for at least 2 hours before chowing down!
Thursday, November 17, 2011
3/4 c unbleached flour
1/4 c whole wheat flour
1/2 c sugar
1/2 c vegan butter (I use Earth's Balance soy free)
1/4 c almond milk
1 tsp baking powder
1 tsp vanilla extract
1 tsp pure maple syrup (optional)
1/4 tsp salt
cinnamon to coat (optional)
1. Preheat oven to 350.
2. Cream the butter and sugar in a large bowl. Stir in vanilla extract, syrup, and milk and mix.
3. In separate bowl, mix flours, baking powder and salt.
4. Add flour mix to creamed butter and mix until soft dough is formed.
5. Once mixed well, roll into balls or using a spoon, place onto ungreased cookie sheet. You can sprinkle cinnamon and/or sugar if you desire.
6. Bake for 15-20 minutes.
7. Cool, then EAT :)
Monday, November 14, 2011
1 lb fresh celery
1 medium russet potato
olive or coconut oil
1 clove garlic, minced
1/2 onion, chopped
1 yellow bell pepper, chopped
1/2 c. dry white wine
2 qts vegetable or chicken stock
Salt and ground white pepper to taste
1. Cut celery into small pieces.
2.Peel and cut potato into small chunks (about the same size as the celery)
3. In soup pot, heat oil over med to low heat.
4. Add onion, bell pepper, garlic, and celery and cook about 5 minutes, until veggies are slightly soft.
5. Add wine and cook for another minute or two until wine reduces by half.
6. Add stock and potato, and a bit of salt and pepper. Bring to a boil. Lower heat and simmer about 15 min until celery and potatoes are soft, but not mushy.
7. Puree in blender. Return to pot and simmer again to desired thickness.
8. Season with salt and pepper to taste.
Caveat: when pureeing, be very careful, as hot steam can sometimes blow the top off! Start on slow speed with the lid slightly ajar to let heat and steam escape...
I thought this was delicious all by itself. My husband recommended clean eating crackers. My girls LOVED this served over brown rice!
Friday, November 11, 2011
2 boxes of organic broth (we used one box chicken, one box veggie)
3 cups water
6-8 red potatoes, sliced small
1 onion, sliced
2 cans organic black beans, rinsed and drained
2 cans organic Great Northern beans, rinsed and drained
2 cans organic diced tomatoes
1 head of cabbage, shredded
3-4 Tbsp chili powder
salt and red pepper to taste
In large soup pot, bring broth and water to a boil. Throw in potatoes and onion and let boil until potatoes are tender but not cooked. Then, in the same pot over medium heat, combine seasonings, beans and tomatoes. Stir until heated through. Add the shredded cabbage and cook until the cabbage has softened. Can be served with clean eating or homemade salsa!
Marinara: (if you opt for an easier version, there are some good organic premade marinaras you can buy :) but this sauce is WONDERFUL!)
1/2 onion, diced
1 clove garlic, minced
1 med zucchini, sliced
3 large tomatoes
1 red bell pepper, sliced
1 summer squash, sliced
1 can of tomato paste + can of water
freshly ground pepper
1 clean, allergen free pizza crust
*1 bag organic shredded mozzarella and some freshly grated parmesan cheese
2 cloves garlic, crushed
2 Tbs EV olive oil
* we prepare half of our pizza dairy free using Daiya dairy free mozzarella shreds
1. Preheat oven to 450. Saute onion and minced garlic over med heat until onions soft and transparent.
2. In ziploc bag, add zucchini, squash, bell pepper, olive oil, salt, crushed garlic. Toss to coat.
3. Place vegetables in a single layer on baking sheet and roast for 10-15 min.
4. Meanwhile, process tomatoes, tomato paste, water, sauteed onion and garlic, basil, oregano, salt and pepper in food processor until smooth.
5. Pre-cook pizza crust as directed.
6. Spread tomato sauce on the crust. Top with cheeses (or cheese substitute), vegetables.
7. Bake until cheese melts, about 10 minutes.
Thursday, November 10, 2011
This recipe is from Whole Foods Market, though slightly tweaked!Ingredients:
1/2 cup quinoa
1/4 cup chopped fresh parsley leaves
3 tablespoons pine nuts
1/4 teaspoon grated lemon zest
1/3 cup Dijon mustard
4 tablespoons honey
2 tablespoon fresh lemon juice
ground black pepper
1 pound organic boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 pineapple, peeled, cored and cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
16 cherry tomatoes
8 (12-inch) metal or wooden skewers
1. Toast pine nuts on stove in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning until the nuts are fragrant and browned.
2. Rinse quinoa in a fine sieve until water runs clear, then drain and transfer to medium pot. Add 1 cup water and salt lightly; bring to boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15-20 min. Remove from heat for 5 min, then uncover and fluff with fork. Stir in parsley, pine nuts, lemon zest, and salt.
3. Prepare grill for medium heat. In small bowl, whisk together mustard, honey, lemon juice, salt and pepper. Thread chicken, pineapple, pepper and tomatoes onto skewers. Grill, turning occasionally, until meat is cooked through and veggies tender, about 15 min. Serve with quinoa, and use any remaining honey mustard for dipping sauce.
Caveat: if you have wooden skewers, make sure to soak them in water for at least 20 min before using. For those who are gluten free: read the dijon mustard label!
1/3 cup fresh lemon juice
3 tbsp chopped fresh cilantro
Sea salt and fresh ground black pepper, to taste
1 cup couscous
2 tsp ground cumin
1 cup frozen corn, thawed
2 cups cooked black beans, drained
1 plum tomato, diced
1 zucchini, diced
yellow zucchini squash, diced
1/4 cup finely chopped red onion
- Prepare cous cous according to directions, adding salt and 1 tsp cumin to boiling water. Uncover, fluff with a fork.
- Meanwhile, saute tomatoes, zucchini, squash and onion until tender. Add beans and corn and cook over medium low until heated through. Add remaining cumin. Salt and pepper to taste.
- In a large bowl, combine cous cous and bean mixture. Pour lemon-cilantro dressing over top and toss to combine.
We ate this with fajitas and it was WoNdErFuL!
1 large orange, juiced
1 lime, juiced
1 tbsp coconut or extra virgin olive oil
2-3 garlic cloves, minced
1 habenero pepper, seeded and finely minced
1 tbsp fresh cilantro, finely chopped
1 tsp cumin
1 tsp sea salt
2 pounds skirt or flank steak, trimmed of fat and sliced into fajita strips
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
1 tsp coconut or extra virgin olive oil
12 ‘clean’ tortillas
‘clean’ sour cream and guacamole
homemade salsa if desired
- In a small bowl, whisk together the first 8 ingredients. Place the steak in a shallow container and pour the marinade over it.
- Refrigerate, covered, for 8 hours or overnight to tenderize meat.
- Remove the meat from the marinade (keep meat in the marinade only if using the alternative preparation).
- Place the meat, onions, and bell peppers on a preheated grill and cook to your desired ‘doneness’.
- To serve, spread 1 tbsp guacamole and sour cream on a tortilla, top with a few slices of steak, peppers and onions. Add salsa. Roll up the tortilla. Delish.
3/4 cup unbleached flour
1 Tbs flax
|1||Preheat oven to 400 degrees F (205 degrees C).|
|2||In a bowl, combine flour, oats, flax, sugar, baking powder, soda, and salt.|
|3||In another large bowl, mix together milk, applesauce, and vanilla.|
|4||Add the mashed bananas, and combine thoroughly.|
|5||Stir the flour mixture into the banana mixture until just combined.|
|6||Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.|
|7||Bake at 400 degrees F (205 degrees C) for 20 minutes.|
1 large head cabbage
1 lb organic or lean ground meat
2 cups brown rice, cooked to package directions
1 large white onion, chopped
tomato puree (I pureed fresh tomatoes) or 3 (15 oz.) cans tomato sauce (no sugar added)
2 tsp. olive or coconut oil
1 Tbsp chili powder
1 tsp. cumin
2 cloves garlic
salt and pepper to taste
1. In large pan, saute garlic and onions in oil until translucent and soft.
2. Stir in ground beef, season with salt and pepper, and cook thoroughly.
3. Add in spices, cooked rice, tomatoes (reserving about 1 cup of tomato puree) and mix well.
4. Remove pan from heat.
5. If you haven't already, remove the leaves from the head of cabbage, or chop into large pieces.
6. Arrange cabbage and beef mixture in layers in a large, coated baking dish, beginning and ending with meat sauce. Pour remaining tomato puree over the top of the casserole. Cover with foil or lid to bake. Bake at 350 for 30 min to 1 hour, until cabbage is to desired texture.
2 lbs white potatoes, peeled, left whole
1 lb organic ground beef (
1/2 onion, chopped (about 1/2 cup)
1 t minced garlic (about 2 cloves)
2 cups tomato puree (I pureed fresh tomatoes in a food processor.)
1 bay leaf
olive oil cooking spray
1 large eggplant (about 1 1/4 pounds), peeled and cut into 1/3 inch slices.
salt and pepper to taste
*2 tablespoon grated parmesan cheese (optional topper)
1/2 c olive or coconut oil
1/2 c unbleached flour
2 cups almond milk
sea salt and black pepper to taste
Prep the veggies: Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.1. Preheat oven to 425. Fill a large pot halfway with water, cover and bring to boil over medium-high heat. Add potatoes, lower heat to medium-low and simmer for 15 to 18 minutes, until firm but not fully cooked. Strain and set potatoes aside to cool.
2. While potatoes are cooking, brown meat with onion and garlic in a 2-qt pot over medium heat, breaking up meat into little pieces for about 4-5 minutes, until vegetables are tender and meat is no longer pink. Pour in tomato puree and 1 C water. Mix in cinnamon, salt, pepper, oregano and bay leaf. Lower heat to simmer and cook, covered, 20 minutes.
3. Meanwhile, cover 2 cookie sheets with aluminum foil and mist with cooking spray. Lay eggplant slices on sheet and lightly mist again with cooking spray. Bake in oven about 8 minutes. While eggplant cooks, slice potatoes into 1/4-inch slices. Remove eggplant, transfer to plate, raise oven temperature to 475, re-spray foil and lay potato slices on cookie sheets. Lightly mist potatoes with cooking spray and bake in oven for 8 minutes. Remove. Lower oven temp to 350.
4. Make bechamel sauce: Heat oil over low heat. Using a whisk, add flour and nutmeg, whisking continuously to a paste. Do not allow to brown. Add milk, whisking continuously. Simmer over low heat until it thickens but does not boil. Remove from heat and add egg replacer. Return to heat to thicken briefly, then salt and pepper to taste.
5. Spray a 12x9-inch casserole dish with cooking spray. Arrange 1 layer of potatoes in dish, top with layer of eggplant, then pour all of beef mixture over top. Top again with layer of potatoes and then eggplant. Finish with bechamel. Bake in oven for 45 minutes, until set and lightly brown. If desired (and you do not have a milk allergy :) , sprinkle with Parmesan cheese before serving.
Caveat: if you are interested in making this dish vegetarian, replace the meat with zucchini, and bake the first round with the eggplant at same temp and for same time.
1/2 cup applesauce
|1.||Preheat oven to 350 degrees.|
|2.||Mix wet and dry ingredients separately.|
|3.||Gently combine the wet and dry ingredients, taking care not to over-mix.|
|4.||Pour into lined muffin cups.|
|5.||Bake for approximately 20 minutes.|
Organic raw sugar
Brown sugar (optional)
1. Remove core of apple and slice thin. I used an apple corer and slicer, then made the slices even smaller.
2. Line a cookie sheet with parchment paper and place apples on top.
3. Sprinkle with cinnamon and sugar. (I used about 4 tsp cinnamon, 1 tsp raw organic sugar, and 1 tsp brown sugar)
4. Bake at 275 degrees for one hour if you want soft apple bites. My girls don't like hard apples, so I wanted them baked softly, not as hard chips. However, if you want to make them chips, which are equally delicious, flip them over and back another hour.
Caveat: if you do not slice them thin enough and are hoping to get "chips," you will have to bake them for several hours!! Make sure to slice very thin!!