(Almost Clean) Pecan Pie

Ingredients:

Crust
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

Pecan topping
1 Cup Pecans
1/2 Tbsp Earth Balance Buttery Spread (I use the soy free)
1 Tbsp Light brown sugar
Salt, Sprinkle

Filling
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

Directions:
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!

Sugar Cookies

Ingredients:
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)

Directions:
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 :)

Puree of Celery Soup

Ingredients:

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

Directions:
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!

Cabbage Soup

Ingredients:

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!

What is Eating Clean?

Great article to learn about the meaning of clean eating!

Delish Veggie Pizza

Ingredients:

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
basil
oregano
salt
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

Directions:
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.

Pineapple Chicken Kabobs with Quinoa

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
sea salt
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

Directions:

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!