Sunday, September 22, 2013

Chili Lime French Fries

Potatoes, cut into julienne sliced fries (approximately 2 lbs)
1/2 tsp red pepper
2 tsp paprika
1/2 Tbsp chili powder
zest and juice of 2 limes
2 Tbsp EVOO
salt and pepper to taste

1. Preheat oven to 450. Place potatoes on baking sheet. Drizzle with oil.
2. Squeeze lime juice over potatoes and dust with seasonings.
3. Bake for 45 min

*we ate these with yummy salsa burgers

Salsa Burgers (with optional grilled red bell peppers)

1/3 c salsa
1 lb ground beef
1/4 red pepper, diced fine
1 clove garlic, minced
juice of 1 lime
sea salt, cilantro and pepper to taste

Red Bell Peppers (optional)
1 and remaining 3/4 red bell pepper, julienned
juice of 1 lime and zest
salt and garlic powder to taste

1. Mix all burger ingredients by hand. Form into ball and pat into patties.
2. In separate pan, combine bell ingredients.
3. Roast on BBQ. Serve cooked patty on whole wheat bun with avocado and red bell peppers on top.

* we ate these with chili lime french fries.  Can also top with cheese and more salsa or pico de gallo

Thursday, September 19, 2013

Clean Crockpot Chicken Cacciatore

1-2 lbs organic chicken thighs
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 container fresh mushrooms
8 oz tomato paste
3/4 cup organic chicken broth
24 oz diced tomatoes
2 Tbsp fresh basil
1 Tbsp fresh oregano
Salt, pepper to taste
Additional Italian seasoning as needed

1. Place chicken in bottom of crock pot. Season with salt and pepper. Top with vegetables.
2. Combine tomato paste and broth in bowl. Stir to combined. Add this, diced tomatoes, and herbs.
3. Cook on low 7 hours, high 4 hours. Add additional seasonings as needed. Serve with brown rice or whole wheat pasta

*easily made gluten free by eating over rice or gluten free pasta!

Wednesday, September 18, 2013

Vegan Peach Pancakes

1/2 c whole wheat flour
1/2 c unbleached flour
2 Tbsp baking powder
1/8 tsp salt
1 Tbsp sugar
1 Tbsp stevia
1 tsp nutmeg
1 cup almond milk
juice of 1/2 lemon
1/2 c water (or more or less depending on thickness desired)
2 Tbsp coconut oil (melted)
2 cup frozen peach slices, thawed and patted dry
2 Tbsp sliced, toasted almonds

1. Mix first 11 ingredients. Combine well. Add more or less milk and water to preferred consistency. 
2. Heat non-stick pan, pour batter, and add two slices of peach onto the top.  Cook each pancake approximately 2-3 min per side.
3. Serve with sprinkled almonds and syrup on top.

Monday, September 16, 2013

Eat Clean Chili

1 lb red kidney beans dried
1 lb organic grassfed beef
1 onion, diced
1/2 bell pepper, diced
3 cloves garlic, minced
coconut oil
3 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
salt and red pepper to taste
2 boxes diced tomatoes (like Pomi)

1. To prepare beans: Soak beans overnight. Remove from pot and rinse. Cover again with water, bring to boil. Simmer on med-low for about 1 1/2 to 2  hours to nearly cooked
2. In a separate pot, brown beef in oil. Add onion, bell pepper, garlic and saute until soft. Add beans, seasonings, tomatoes. Top with water as needed.
3. Simmer on medium low for about 1 hour. Add more water or broth if it gets dry!

Serve over rice,  cornbread, with chips and cheese, etc!

Friday, September 13, 2013

Thai Beef Red Curry

Confession time : This is my husband's recipe :) Kudos to you honey!! And an even bigger confession: before we got married, I could cook nada. He taught me so much, and gradually fueled the fire which turned into a love for cooking. Thanks, babe, I love you!

2 lbs organic grassfed beef
1/2 tsp coriander
lime- juice of 1
1/2 tsp curry powder
1 tsp cilantro
1/2 tsp red curry paste
1 tsp ginger
1 Tbsp fish sauce

coconut oil
1 green pepper, julienned
1 red pepper, julienned
1 onion, julienned
1 Tbsp ginger, diced fine
1 can of coconut milk (not lite)
1-2 tsp red curry paste to taste
2 tsp fish sauce
1 Tbsp ginger, diced fine
1 Tbsp brown sugar
palmful of basil
1/4 cup scallions/ green peppers

1. Combine marinade ingredients in large container. Let set in fridge for up to 1 hour.
2. Brown meat in oil, then remove from pot and set aside. Saute peppers, onion, ginger until soft.
3. Dissolve red curry paste into coconut cream, fish sauce, and juices from meat and vegetables. Add brown sugar and salt and pepper to taste. Simmer briefly- 5 to 10 minutes. Remove from heat and stir in basil and green onions. Serve over jasmine rice (brown or white)

My Link Ups

There are so many wonderful websites and blogs where I get recipes, inspirations, and healthy, clean eating information. Here are a few of my favorites:

My Natural Family:  Great info, great recipes, health tips, family matters
Gracious Pantry: Recipes, clean eating information, Cookbook, lifestyle information, meal plans
Frugal Food Allergies:  Budgeting with food allergy needs and expenses, recipes
The Eat Clean Diet: Magazine, recipe, tools, support, community, exercise
Vegan Yum Yum: Recipes, cookbook, great source for yummy healthy vegan eating
Chocolate Covered Katie: Healthy dessert blog
Stacey Makes Cents: General website has more than you can imagine! This link specifically takes you to 100 days of non-processed crockpot meals
100 Days of Real Food: Great recipes and meal ideas for non-processed clean foods. There is something for every palate.
Skinny Taste: Low fat recipes, many (most?) are nice and clean!
Whole Foods: Who doesn't love whole foods right? But seriously, I have found some good recipes here, and there is information on eating with dietary restrictions, such as allergies
Clean Eating Mama: Anything and everything, including recipes....

Now, your turn! What is your favorite place to find delicious, healthy, clean, vegan, or allergen free recipes?

Thursday, September 12, 2013

Texas Pinto Beans

3 slices organic, natural bacon or turkey bacon
1/2 diced onion
2 cloves garlic
1 jalapeno (or to taste)
2-3 cans pinto beans (try BPA free cans)
1/4 Tbsp chili powder
1/2 Tbsp paprika
salt to taste
water as needed

1. Saute onion, garlic, bacon, jalapeno in coconut or olive oil until soft
2. Add beans and seasoning, and about 1/4 c water as needed.
3. Cook until warm and tasty ;)  Serve with cornbread.

*can make vegan by omitting bacon, using a vegan bacon like Morning Star, adding a bit more paprika for the smokiness, or chipotle

Tuesday, September 10, 2013

Slow Cooker Mexican Beef and Tomatillo Stew (Eat Clean)

4 onions
4 bell peppers (various colors)
6 tomatillos
2 cloves garlic, smashed
1/2 (or less depending on taste) jalepeno
1/2 Tbsp cilantro
juice of 1 lime
salt and pepper
2 lbs organic beef stew meat

1. Combine all vegetables, herbs, lime juice in blender and blend to desired texture (I saved 1/4 of each bell pepper and one whole onion and cut into julienne strips rather than blending all).
2. Place meat in slow cooker and season to taste. Add all vegetables on top. Cover and cook on low for 6-8 hours. Serve in warm, clean tortillas. We also added a dallop of clean sour cream to those who like dairy!

Saturday, September 7, 2013

Thai Green Curry Shrimp

20 oz shrimp, peeled, deveined
2 Tbsp coconut oil
1/2 onion, diced
1/2 bell pepper, diced
2 cloves minced garlic
4 tsp green curry paste
6 kaffir leaves or zest from one lime
2 Tbsp nam pal (Thai fish sauce)
1 can unsweetened coconut milk
1/4 c green onions
handful of Thai basil or small amount of regular basil with a few leaves of mint
salt to taste
package of snow peas, cooked (optional)
cooked brown jasmine rice

1. In medium sauce pan, saute onion, garlic, bell pepper in coconut oil, until soft, about 5 minutes. Add the coconut milk, curry paste, lime, and fish sauce, and cook to combined, stirring. Make sure to mash paste into milk to be absorbed.
2. Lower the heat and simmer until thick, about 3 minutes. Add shrimp to the pan and simmer for several minutes until pink and curled, cooked all the way through.
3. Once thick, turn off heat and sprinkle green onions and basil on top. Serve over rice. Can serve with side of snow peas or on top.

Friday, September 6, 2013

Greek Chicken Crockpot Clean

7 red potatoes, cut in cubes
1-2 lbs organic chicken (I used chicken thighs)
1 Tbsp fresh oregano
1/2 Tbsp fresh rosemary
1 onion
2 cloves garlic
Salt and pepper to taste
1 lemon, juiced and zested

1. Add potatoes to bottom of crockpot. Place meat on top, and season with salt and pepper.
2. Add onion, garlic and herbs. Cover and turn crockpot on low. Cook for 4 1/2 to 5 hours.
3. After initial cooking, add lemon juice and zest. Turn to high for remaining hour.