Tuesday, July 23, 2013

Easy Baked Chicken Drumsticks

5 drumsticks
sea salt
fresh cracked black pepper
Garlic powder

1. Preheat oven to 375. Oil the bottom of a pan. 
2. Add drumsticks far enough apart that they do not touch.
3. Season to taste
4. Bake for 30 min. Turn (re-season if desired) and bake for another 30 minutes

Quinoa Stuffed Peppers (Vegan and Eat Clean)

Stuffed Peppers:
2 bell peppers any color, halved and seeded, stems intact
1/2 cup uncooked quinoa
1/2 c low sodium organic vegetable broth
7oz diced tomatoes
5 oz spinach
1 Tbsp pine nuts

2 cups basil
1/2 clove garlic
2 Tbsp Parmesan cheese
1 Tbsp pine nuts
1 1/2 Tbsp EVOO
1/4 tsp sea salt
1 pinch fresh ground black pepper

1. Prepare peppers: Preheat broiler to high. Place bell peppers skin up on baking sheet covered with aluminum foil. Broil until they begin to soften about 10 min
2. Meanwhile, combine quinoa, broth and tomatoes in pot, bring to boil. Reduce heat to low and simmer 10-12 min until liquid is absorbed.  Add handfuls of spinach to mixture and stir to combine.
3. Fill bell peppers with this mixture.
4. Prepare pesto: Add basil pesto ingredients to food processor and pulse until finely chopped, adding small amounts of water if necessary.
5. Top stuffed peppers with pesto or serve on the side. Sprinkle remaining pine nuts over stuffed peppers.

Monday, July 22, 2013

Vegan French Toast with Cherry-Citrus Topping

4 oz dark sweet cherries, thawed and halved
4 dried apricot halves, diced
1 tsp orange zest
1/2 tsp pure vanilla extract
1 Tbsp stevia
1/2 c plain non-dairy yogurt
pinch cinnamon

4 peices of lighty toasted whole wheat bread
3/4 c almond milk
1/4 c flour
1 tsp vanilla
pinch salt
1 1/2 tsp cinnamon
1/4 c organic sugar
1/2 Tbsp corn starch

1. Prepare topping: In small saucepan, combine 1/4 c water, cherries and apricots and bring to boil on med-high. Boil for 20-30 sec to reduce slightly. Remove from heat, stir in stevia orange zest and vanilla; set aside.
2. Prepare toast: Mix all ingredients except for the bread in medium bowl and whisk.Heat non-stick pan.
3. Dunk pre-toasted bread in batter and plan onto pan, cooking 1-2 slices at a time for about 2 min each side.
4. To serve: divide cherry mixture evenly among bread, then top with yogurt and cinnamon!

* use a gluten free bread, such as Rudy's to make this a gluten free option; use stevia rather than sugar for sugar free

Monday, July 15, 2013

Non-dairy (Vegan) Buttermilk

Don't be daunted by that recipe that calls for buttermilk!! It can be made at home so easily!

1 cup nondairy milk
1 Tbsp vinegar or lemon juice

1. Mix
2. Let sit and rest for 10 min, then use as needed in recipe!

Tuesday, July 9, 2013

Fast Chicken Fettucine


8 ounces fettuccine
small package of sun dried tomatoes
1 zucchini
8 oz chicken meat cut into cubes
1/2 cup finely shredded Parmesan, Romano, or Asiago cheeses ( or vegan cheese such as Daiya)
Black pepper, freshly ground

1. Cook pasta according to directions, drain and return to pan.
2. Meanwhile, let dried tomatoes set in warm water to soften.  In large skillet, heat oil over medium-high. Add zucchini and chicken, cook until zucchini is crisp-tender and chicken is no longer pink.
3. Gently toss zucchini, chicken and tomato with cooked pasta. Sprinkle with cheese and season to taste.

*can make gluten free with rice or quinoa pasta; add tofu and eliminate chicken for vegan

Grandma's Sunday Roast

A treasured time growing up was Sunday lunch at Grandma's house after church. Granny has many famous dishes we all LOVE, and this is one of them! Thanks, Granny, for helping me to develop a passion for cooking, a sensible palate, and perhaps, a genetic predisposition ;)  This is such a simple recipe, and yet I have found no better way to roast

2-3 lb organic grass-fed roast (shoulder, arm, chuck, or sirloin tip- can also use trimmed brisket)
1/2 onion
3 cloves garlic
olive or coconut oil
salt, black pepper, and red pepper to taste

1. Preheat oven to 400 deg. Season roast with salt, pepper and red pepper.
2. Chop onions, and garlic and place in small bowl. Season this with seasonings as well.
3. Stuff the roast in several places with the onion and garlic mixture.
4. Place about 1-2 Tbsp oil in the bottom of a roaster and dip roast on both sides. Place roast in oven safe pot, stuffing side up.
5. Cook roast until bottom of pan is very brown, basting about every hour (takes about 2 hours) Add water in the last 15 min
for a rich gravy.

Mushroom Melts (Vegan and Eat Clean Sandwich)

1/2 lb broccoli florets
1 lb portobello mushrooms
1/2 red onion, sliced
Coconut or EVOO
8 slices of whole-wheat bread 
Sprinkling of dried thyme and of dried basil
4 oz sliced mozzarella style vegan cheese (or regular mozzarella for those eating milk products)

1. Boil or steam broccoli to taste. Meanwhile, saute mushrooms and onions over medium heat until mushrooms are soft and onion is translucent. Remove from heat and set aside
2. Build sandwich-Place a quarter of mushroom mix onto each of 4 slices of bread. Add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella style cheese and top with bread.
3. Toast in toaster oven or bake at 250 for about 5 minutes, until cheese is melted and bread is golden brown.

Crispy Chicken Sandwich (Eat Clean)

1/3 c nonfat plain Greek yogurt (or non-dairy yogurt for those with milk allergies/lactose intolerant)
3 Tbsp fresh dill
1 Tbsp fresh lemon juice
sea salt and black pepper (about 1/2 tsp each divided)
Milk or non-dairy milk (I used almond milk)
1 tsp Dijon mustartd
1 c whole wheat panko bread crumbs
1/3 c whole wheat flour
4 4 oz boneless, skinless, chicken cutlets
1 Tbsp oil (coconut or olive)
4 thin whole-grain sandwich buns, toasted
1 cup watercress, trimmed
1/2 cucumber, thinly sliced
2 jarred roasted red peppers, drained and sliced

1. Preheat oven to 350. In small bowl, whisk yogurt, dill, and lemon juice. Season with about 1/4 tsp salt and pepper.
2. In separate bowl, mix milk and Dijon mustard. Transfer panko to plate. Transfer flour to a second plate.
3. Dredge each chicken in flour, shake off excess, then in milk. Press into panko and transfer to a baking tray or plate.
4. *Optional: brown in nonstick skillet and transfer to baking pan.
5. Place into oven and bake for 15-20 min until golden brown.
6. Assembled sandwiches- Split buns and spred yogurt mix on both sides, layer with 1 chicken cutlet, watercress and cucumbers, and roasted peppers. Cover with top half of bun...ENJOY!

Vegan Eat Clean Banana Muffins

2 super ripe mashed bananas
1/3 c unsweetened applesauce
2/3 c sugar (or stevia if sugar free- I prefer a mix)
2 flax eggs (2 Tbsp flax + 4 Tbsp water)
1/4 c nondairy milk
2 tsp pure vanilla extract
1 2/3 c flour (I mixed whole wheat and unbleached organic)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
dried banana chips (optional)


1. Preheat oven to 350. Prepare flax eggs and let rest. Mix wet ingredients. Add dry ingredients.
2. Add to muffin pan, either greased or with papers. Add muffin mix to pan. Top each muffin with a dried banana chip.
3. Bake at 350 for 17-20 minutes for regular muffins (13-15 for mini-muffins).

Pear-Cheese Breakfast Quesadillas, Eat Clean, Vegan


4 whole grain tortillas
2 Tbsp honey
5 oz organic low-fat mozzarella cheese, grated (1 1/4 c) or vegan cheese mozzarella style (like daiya)
1/4 c raisins or currants
1 small ripe pear, cored and very thinly sliced

1. Place tortillas on plate and spread with 1/2 Tbsp honey. Heat nonstick skillet, and place 1 tortilla honey side up.
2. Sprinkle with 1/3 c cheese, then 2 Tbsp raisins. Arrange pear slices over top, reserving enough for 2 servings.
3. Sprinkle with another 1/3 c cheese. Place another tortilla, honey side down, over layered tortilla and press with spatula to seal. Gently flip and cook other side until lightly browned about 2 min.
4. Transfer to cutting board and slice into quarters. Serves 4.

*caveat: can also use gruyere cheese and/or cranberries

Vegan Banana Splits


4 medium bananas
2 cups non-dairy yogurt- plain or vanilla (for those without dairy allergies, or who are not vegan, a healthy option would be cottage cheese)
6 Tbsp all-fruit strawberry jam, divided
1/4 c roasted nuts (peanuts or cashews, depending on allergies)


1. Peel and cut each banana in half lengthwise. Place two halves in each bowl.
2. Place 1/2 c yogurt and top with 1 1/2 Tbsp jam and 1 Tbsp nuts. Repeat for each bowl.

*caveat: a great breakfast treat!! You could also add other fruit, granola