Tuesday, January 31, 2012

Smashed Redskin Potatoes


1 1/2 lb mini redskin potatoes
1 tsp sea salt, plus additional to taste
1/2 c soy sour cream
3 Tbsp fresh lemon juice
2 Tbsp chopped fresh chives
Fresh ground black pepper


1. In medium pot, add potatoes and cover with cold water.. Bring to boil on high.
2. Add salt and cook until tender, about 10 min.
3 Remove from heat, drain, return potatoes to pot.
4. Coarsely smash with potato masher or fork. Fold in remaining ingredients. Season to taste with salt and black pepper.

Beef Tenderloin with Miso Mushroom Gravy

This recipe was slightly adapted from The Best of Clean Eating 2


1 1/2 lb beef tenderloin, trimmed of fat
4 tsp olive or coconut oil
1 red onion, thinly sliced
1 red and one yellow bell pepper
Sea salt
1 lb fresh spinach

Beef Marinade:
2 tsp olive oil
1 Tbsp low sodium soy sauce
1 Tbsp balsamic vinegar
2 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika

Miso-Mushroom Gravy:
2tsp olive oil
2 cloves garlic, minced
1 cup thinly sliced cremini mushrooms
3 Tbsp whole-wheat flour
3 cups organic, low-sodium beef broth
3 Tbsp white miso paste
sea salt and fresh ground black pepper

1. Pat beef dry. Prepare marinade by combining all ingredients in resealable plastic bag. Add beef and seal. Refrigerate for 1 to 24 hours.
2. Prepare miso-mushroom gravy. In medium pot, heat oil on med. Add garlic and mushrooms. Cook, stirring frequently, about 5 min.
3. In small bowl, add flour and 1/2 c broth. Whisk to combine. Add to pot and stir constantly, about 3 min.
4. Add remaining broth and whisk to combine. Increase heat to medium-high and bring to boil.
5. Reduce heat to med-low, whisk in miso paste and allow sauce to cook until thick, about 10 min. Taste and adjust seasonings. Remove from heat.
6. Preheat oven to 400 def. Heat large ovenproof skillet or cast iron pot in medium high. Add 2 tsp oil and beef to pan and sear fro about 2 min per side, until outside of beef is golden brown.
7. Transfer beef to parchment or foil-lined baking sheet. Roast in oven for 20 minutes. Remove from oven and cover loosely with foil. Allow beef to rest for about 10 min.
8. Meahwhile, heat remaining 2 tsp oil in new skilled on med-high. As onions and bell pepper. Saute to tender, about 10 min. Season with salt and pepper.
9. In saucepan, add 2 inches of water, fit with steamer, bring to boil. Add spinach to steamer, cover and steam about 1 min or until spinach wilted.
10. To serve, carve beef into medallions. Serve beef and spinach layered with sauteed peppers and onions. Drizzle with gravy.

*Caveat: PERFECT with Smashed Redskin Potatoes

Beef Stir Fry


1 cup quinoa
1 Tbsp coconut or olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 each yellow, orange, red and green bell pepper
1 lb lean organic, grass fed beef, such as tenderloin, trimmed of fat and cut into strips
1 cup organic, low sodium, beef broth
2 Tbsp chopped fresh basil
sea salt and fresh ground pepper to taste

1. Roast red pepper. Chopped rest of bell peppers. (you could also roast 1/2 or all of the yellow bell pepper, which is also quite tasty roasted!) Season beef to preference with salt and pepper.
2. Cook quinoa according to package directions.
3. Heat oil over medium-higgh, add onion, garlic, peppers, and saute. Once soft, add roasted peppers and beef. Cook over same heat, stirring frequently, about another 5 min.
4. Add broth and bring to simmer. Simmer until steak tender and cooked through.
5. Remove from heat and season to taste with salt and pepper. Serve over quinoa

Thursday, January 26, 2012

Cajun Beef and Potatoe Fricassee


1lb ground beef
coconut or olive oil
salt, pepper to taste, cajun seasoning optional
1 onion, chopped
3-4 Tbsp roux
4-6 russet potatoes or 6-8 red potatoes, peeled and chopped
Cooked rice

1. Season, then brown ground beef in oil. Add onions and saute until soft.
2. Add roux and incorporate.
3. Add potatoes. Cover with potatoes with water. Simmer on medium until potatoes are soft, approximately 45 min.
4. Serve over rice. White rice is traditionally served. For the healthiest choice, use brown rice. For in between, use basmati.

Quinoa and Spinach Burgers


1/2 bunch fresh organic spinach
1 lb ground meat (to make VEGAN: can omit and use more spinach and more quinoa to sub for vegetarian burgers...or try black beans)
1/2 onion, chopped small
2 cloves garlic, minced fine
2 tsp cumin
pinch cayenne
salt and black pepper to taste
1 flax egg ( 1 Tbsp flax, 3 Tbsp water)
1 cup cooked quinoa

Avocado/Guacamole Spread
3 Avocadoes
Finely minced clove of garlic (or garlic powder)
1/2 tsp ground black pepper
2 Tbsp fresh cilantro
juice of one lime

Also need:


1. Shred spinach in food processor or chop fine.. Mix all ingredients in large bowl, and make into patties (makes about 5)
2. These do not tend to stay together well. You can attempt cooking on the stove, but I recommend broiling in oven 5-8 minutes per side, to desired doneness (but be sure it is cooked well, raw meat can be harmful!)
3. Serve on an eat clean bun with guacamole and freshly sliced tomatoe.

Sunday, January 15, 2012

Chewy Chocolate Chip Cookies


1 1/2 c unbleached organic flour
1/2 c whole wheat flour
1/3 c unbleached organic sugar
1/3 c stevia
1/3 c brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c organic vegan chocolate chip
1/4 tsp cinnamon
1/2 cup coconut oil (I melt a bit first)
1 Tbsp vegan butter
1/4 c almond or coconut milk
1 tsp organic pure vanilla extract
1 Tbsp dark molasses
1 flax egg (1 Tbsp flax, 3 Tbsp water--let sit for a bit before adding to recipe).


1. Preheat oven to 350
2. Mix all dry ingredients
3. Separately mix all wet ingredients, including flax egg
4. Add wet mixture to dry mixture until well incorporated
5. Roll dough into compact balls, place on greased baking sheet or parchment paper, and squish down to make saucers.
6. Bake in oven for 12 minutes. Avoid the temptation...let cool for at least 5 minutes, then devour.

...um, yeah. Hands down, the best chocolate chip cookies I have ever made...

Friday, January 13, 2012

Cajun Steak and Rice and Gravy

This is one from Daddy Doug Fontenot's kitchen!! "Is anything more dear to a Cajun's heart than rice and gravy?"


1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, smashed and chopped fine
1 lb organic, grass fed (beef) round steak or similar cut
coconut or olive oil
black pepper
1/2 to 1 tsp paprika
rice (brown rice is the healthiest, white rice is what is most commonly served in LA, and basmati rice is in between for both)

1. Season meat with salt and black pepper. Use black pepper sparingly!! or it will be HOT (not 'cause I've done that or anything :)
2. Heat oil over medium heat. Brown all meat, then remove from pot and set aside.
3. Saute garlic, onion, bell pepper until all is soft and onions are translucent.
4. Return beef to pot, add paprika. Cover meat with water.
5. Cook on medium heat for approximately 1 hour, or until beef is tender. Add water as needed to maintain enough for a gravy.
6. Cook rice according to package.
7. Serve meat and gravy over rice. Veggies as a side.

Caveat: We are talking a REAL gravy here. Louisana style. Not this gravy from a mix pack type stuff with flour in it. This gravy will be thin and watery. That is how it should be, so don't worry about it if it's not the texture you are used to. But trust me. It is GOOD!

Linguine with Spicy Shrimp Sauce


2 Tbsp coconut or olive oil
4 cloves garlic
1/4 onion, chopped
1/2 tsp red pepper flakes (I chopped some local Anaheim red pepper that was dried)
3 Tbsp tomato paste (originally, I planned to use sun-dried tomato paste, but
accidentally grabbed the wrong thing at the grocery. bummer. would have been
even better with sun-dried tomato paste!)
15 oz tomatoes
1 tsp salt
black and cayenne pepper to taste
1 tsp parsley
2 tsp oregano
1 oz wine vinegar (can use organic chicken or vegetable broth or white wine to sub)
1 lb fresh, wild shrimp (peeled, de-veined, heads and tails removed)
8 oz whole grain linguine

1. Smash garlic and chop (smashing garlic releases some of the flavor).
2. Heat medium pot over medium heat. Add oil, once hot add garlic, onion, and red pepper flakes. Heat until garlic sizzles and onion becoming soft.
3. Meanwhile, cook pasta according to directions
4. Add tomato paste, stir to combine and let cook for about 1 minute. Add chopped tomatoes. Cook over low heat for 15 minutes.
5. Add wine vinegar, and cook for additional minute.
6. Add shrimp; cook until shrimp turns pink.
7. All done, voila! Serve sauce over noodles and ENJOY!

_caveat: opt for gluten free pasta!

Sunday, January 8, 2012

Spinach Basil Pizza


1 vegan, eat clean pizza crust
2 tomatoes
6 fresh basil leaves, shredded
1/4 onion, chopped small
4 c shredded spinach
Italian variety cheese or cheese substitute (I used organic Italian blend regular cheese on half of the pizza, and daiya dairy free mozzarella flavored cheese on the other half)
2 cups marinara sauce (I used yummy leftover meat sauce from Grandma's spaghetti recipe)


1. Preheat oven and prebake pizze (if directed to) according to package directions or recipe.
2. Layer all ingredients on pizza
3. Bake at 425 for approximately 25 minutes or to desired "doneness"

Zucchini Bread


1 cup unbleached flour
1/2 cup whole wheat flour
1/2 tsp baking powder
pinch salt
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
1 flax egg (1 Tbsp flax +3 Tbsp water)
1/2 cup brown sugar
1/2 cup applesauce
2 Tbsp oil
1 cup zucchini, chopped fine
1 tsp vanilla
1 banana, smashed
hearty handful of raisins (optional)
1/2 cup almond milk

1. Preheat oven to 375. Spray pan lightly with cooking spray.
2. Combine flax and water, stir and set aside. Place flour, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg into a bowl. Stir to combine and set aside
3. Place flax egg, sugar, applesauce, oil, zucchini, smashed banana, and vanilla in mixing bowl, and mix on medium low until all ingredients are incorporated.
4. Add flour mixture, stirring until just combined. Place batter into pan.
5. Bake 20-25 minutes or until browned and toothpick inserted into center comes out clean.

Caveat: can also make as muffins, but will need to decrease baking time to 16-18 minutes! You can also add toasted nuts (almonds or pecans would work perfect!)

Zucchini Soup


1 small onion, chopped
1 Tbsp vegan butter
2 cups free range, organic, low sodium chicken broth
2 small zucchini, chopped
1 1/2 c organic corn
2 Tbsp roasted green chilis
1/2 to 1 tsp salt
1/4 tsp peppter
1 cup almond milk
Ground nutmeg
snipped parsley
Monterrey jack cheese (optional)


1. Cook and stir onion in butter. Add chicken broth, zucchini, corn, green chilis, salt and pepper
2. Heat to boiling.
3. Reduce heat. Cover and cook until zucchini is tender, about 5 minutes.
4. Stir in milk, heat until hot.
5. Garnish with nutmeg, parsley, and cheese

*caveat: buy fresh cheese and shred it yourself! There are fewer chemicals this way, plus it is the best way to ensure it is truly gluten free!