Thursday, December 19, 2013

Simple Spaghetti Squash

1 medium spaghetti squash
4-6 boneless, skinless chicken breasts or thighs
1/2 lb broccoli, cooked

1. Preheat oven to 375. Cut squash in half lengthwise. Bake spaghetti squash on pan face up for 50 minutes. When done, set aside to cool.
2. Meanwhile, season chicken with salt and pepper to taste, pan fry on stove until cooked through.
3. Cook broccoli according to instructions.
4. Once squash is cool, scoop out innards. It will look like spaghetti. Top squash with 5 oz of chicken and 5 oz of broccoli on each plate. Serve and easy~~

Wednesday, December 18, 2013

Steamed Salmon with Fennel and Lemon

4 6oz salmon filtes
1 fennel bulb, halved, cored, thinly sliced
2 lemons, 1 thinly sliced, 1 in wedges
salt and pepper to taste

1. Season salmon with salt and pepper to taste. Prepare a pot or wok with at least 3/4" water. In a steamer basket or bamboo steamer, layer fennel, salmon (skin down) and lemon. If using a bamboo steamer, be sure to line it with lettuce or parchment paper to prevent sticking.
2. Place steamer in pot, and carefully bring water to a boil. Steam, covered, for 8-10 minutes. Keep an eye on the water level!!
3. Serve with lemon wedge and garnish with fennel fronds

Baked Cedar Plank Salmon with Honey Lime Dressing

2 Tbsp lime
2 Tbsp rice vinegar
1 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp minced chives
1 tsp sea salt
1/2 tsp garlic
1/4 tsp ground cayenne pepper
1/4 c olive oil

1 large salmon filet (2 1/2 to 3 lbs)
1 untreated cedar plank

1. Make sure to soak plank in water for about 2 hours.
2. Preheat oven to 325. Make dressing by combining all ingredients.
3. Place salmon on cedar plank, skin down, in baking pan. Pour about half of the dressing on salmon and brush evenly over flesh side.
3. Bake for 30-40 minutes, until it flakes with a fork. Serve with remaining dressing.

Friday, December 13, 2013

Vegetable Baked Ziti


8 oz ziti pasta, cooked
1 Tbsp oil
3 cloves garlic minced
1 onion, chopped
1 package fresh mushrooms
1 zucchini, chopped
28 oz crushed tomatoes
1 can tomato paste
1/2 c water
salt, pepper to taste
1 Tbsp oregano
1 Tbsp basil
18 oz or so of ricotta cheese
2 cups grated fontina cheese
1 cup grated parmesan cheese

1. Preheat oven to 350 deg. Grease 2 9x13 pans.
2. Heat oil in skillet over med, add onion, garlic and cook until soft. Add zucchini, mushrooms and cook until softened and liquid has boiled off. Remove from heat.
3. Add pasta, tomatoes, water, ricotta, salt, pepper, seasonings. Stir until combined.
4. Pour into baking dish. Top with cheese. Bake x 30 min. Sprinkle with parsley if desired. Enjoy :)

Wednesday, December 4, 2013

Chicken with Sun-dried Tomatoes and Feta

1 8 oz jar sun dried tomatoes in olive oil
5-6 cloves of garlic, minced
1 lb boneless, skinless chicken breast
salt and ground black pepper to taste
1 Tbsp oregano
feta cheese (optional)

1. Remove sun dried tomatoes from jar, draining oil, but reserving 1 Tbsp of it. Lay tomatoes on cutting board and press gently with paper towel to absorb some of the oil; discard towel. Finely chop tomatoes and set aside.
2. Pour reserved Tbsp of oil from tomato jar into skillet over med high heat. Add garlic and stir until fragrant, about 1 min.
3. Add chicken, sprinkle with salt, pepper, and oregano and sauté about 15 min, taking care to cook until there is no pink, but not allowing it to stick.
4. Add the chopped sun dried tomatoes and stir to combine, cooking until heated through, about 1 min.
5. Serve chicken and tomatoes topped with feta cheese if desired.

Southwestern Spaghetti Squash

1 medium spaghetti squash
olive or coconut oil
1/2 red onion, chopped
1 jalapeño chili, seeded and minced
1 red bell pepper, chopped
1 can black beans, organic, rinsed
3/4 c sweet corn, frozen or fresh
1 Tbsp chili powder
1 tsp cumin
1/2 Tbsp cilantro
1 lime, juice of
sea salt to taste

1. Roast squash in oven at 375 for 50 min. Cut in half and when cool, scoop flesh from squash halves.
2. Heat oil in pan and sauté onion, jalepeno, and red pepper. Add beans, corn and chili powder. Salt to taste. Saute a few more minutes.
3. Add cooked squash, cilantro, lime juice, and cook 1-2 min or until heated through.

Green Grilled Cheese

2 Avocadoes, sliced
1-2 cups spinach leaves
12 slices cheese (I used Vermont Cheddar slices for those eating dairy and Daiya Mozzarella for those without)
Crumbled goat cheese (dairy free if available or another vegan version)
12 slices of bread
olive oil or other substitute for cooking

1. On one slice of bread, add 1 piece of cheese, sliced avocado, crumbled goat cheese, spinach and a second slice of cheese, then top it with the bread. Press together gently
2. Heat oil in frying pan over medium. Add sandwich to oil and cook until bread is golden brown. Press down and flip over to cook the other side.

*tastes spectacular with dill pickles if you are so inclined ;)

Sunday, November 24, 2013

Feijoda (Meat Stew with Black Beans)

Recipe from: Brazil (Brazil's national dish)
PS: I would not call this eat clean....

3 cans black beans
2 lbs corned beef
1 1/2 lb ham hock
1 lb smoked sausage
1/2 lb Italian sausage
1 package bacon
broth or water
3 bay leaves
coconut or olive oil
2 onions, diced
1/2 c scallions, diced
1 head of garlic, minced
1 jalepeno, seeded and  minced
1 can crushed tomatoes
salt and black pepper to taste

1. Drain corned beef and ham hocks. Place in Dutch oven. Cover with water or broth. 
2. Add bay leaves and season lightly with salt and pepper. Cover and bring broth to simmer, skimming any foam that rises to the top as necessary. Add more water to keep meat always covered.
3. Simmer until all meats are tender, about 2 hours, adding ingredients as follows.
4. Separately, brown sausage, Italian sausage, and bacon in oil. Once browned, dice bacon and add this meat to pot. Use this pan to sauté onion, garlic, scallions, and jalepeno, until onions start to tender, about 10 min. Once sautéed, add to pot. Cook the full 2 hours or so.
5. After about 1 hour, drain and rinse beans and add this and tomatoes to pot.  Season to taste with salt and pepper. Continue simmering
6. Meanwhile, remove hammocks and corned beef from pot. Take the meat from the ham hocks (discard rind and fat) and shred and. Slice corned beef. Add all meat to the beans and continue to simmer until it is very flavorful and thick. Mash some of the beans against the pot to thicken.
*traditionally accompanied with white rice

Friday, November 8, 2013

Creamy Mashed Cauliflower

1 head of cauliflower
2 cloves garlic
1/3 c non-dairy buttermilk
2 tsp EVOO
1 tsp non-dairy butter
salt and pepper to taste
chives for garnish (optional)

1. Place cauliflower florets and garlic in steamer basket over boiling water.  Steam until tender, about 12-15 min.
2. Place cauliflower and remaining ingredients in food processor. Pulse twice, and then puree to desired consistency, best if smooth and creamy. Serve warm with chives.

Moules Marinieres: Mussels in Saffron and White wine broth

Recipe from: Belgium (their national dish)

2 Tbsp olive oil
3 garlic cloves, chopped
2 c dry white wine
2 Tbsp non-dairy milk
1/2 tsp saffron threads
1 Tbsp fresh parsley
1/2 Tbsp thyme
salt and fresh ground black pepper
4 scallions, thinly sliced
3 tomatoes, chopped
3 Tbsp lemon juice
2 lbs mussels, cleaned and scrubbed

1. Heat oil in large pot. Add garlic and sauté until fragrant.
2. Add wine, milk, saffron.  Simmer about 5 min.
3. Add parsley, thyme, scallions, tomatoes, lemon juice and salt and pepper to taste; simmer another 5 min.
4. Add mussels, cover and steam until they open, about 5-7 min. Shake the pot, holding down the lid with a kitchen town to redistribute the mussels. Discard any that do not open.
5. Serve warm; top with fresh chives if desired.

*cleaning the mussels: Hold under running water. Use brush with stiff bristles to thoroughly scrub and remove grit, sand and mud from the exterior. Mussels often have a dark, shaggy beard extending from each shell. Remove them for neater appearance in finished dish. After scrubbing, pull the beard away from the shell until taut, and the pull the beard down sharply toward the dark hinge. It will snap away easily. Removing the beard will kill the mussel, so perform this step just before cooking!

Wednesday, November 6, 2013

Vegan Donuts

1 1/2 c unbleached organic flour
1/2 c sugar
2 tsp baking powder
pinch of salt
dash of cinnamon and nutmeg
3/4 c non-dairy milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 c applesauce
1/4 c coconut oil

1. Preheat oven to 350. In large bowl, combine dry ingredients. Combine we in separate bowl. Add wet to dry until just combined (should form a very soft dough)
2. Using a tablespoon, scoop dough into ungreased donut pan. Smooth top.
3. Bake for 12 min. They should not be browned on top, but toothpick should remove clean. Inver hot pan over board or cooling rack to release donuts. Allow to cool completely before decorating.
4. Top with glaze, melted chocolate, and /or sprinkles if desired.

Chocolate Glaze
1 1/2 c powdered sugar
4 Tbsp cocoa powder
3 Tbsp nondairy milk or water
2 tsp vanilla extract

1. In medium bowl, whisk powdered sugar and cocoa. Slowly stir in milk and vanilla. Whisk until smooth. You can add more milk if needed to make it a dippable glaze.

Blueberry Muffins: Vegan and Clean

3/4 cup non bleached organic flour
3/4 c whole wheat flour
1/2 c brown sugar
1/2 c organic sugar (both sugars can be replaced with stevia)
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1/3 c coconut oil
1/2 c applesauce
1/3 c non-dairy milk
1 cup blueberries

1. Preheat oven to 400 deg. Grease muffin pan
2. Combine dry ingredients. Separately, combine wet ingredients. Stir to mix, without over mixing.
3. Fill muffin cups 3/4 full. Bake 20-25 minutes until toothpick comes out clean

Wednesday, October 30, 2013

Clean Southwestern Chili

coconut or olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 jalepeno, chopped and seeded (or less to taste)
2 lbs organic chili beef
1 can tomato paste
1 can black beans
2 cups organic corn
2 containers of grape tomatoes
3-4 Tbsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt and red pepper to taste

1. Heat oil in pot. Add bell peppers, jalepeno, and sauté until soft. Season and brown ground beef.
2. Add tomato paste and let simmer for 2-3 minutes. Add tomatoes, beans and corn. Cover with water.
3. Bring to boil and simmer about 20-30 min.

*omit beans for paleo

Friday, October 25, 2013

Sweet and Sour Pork Crockpot

2 onions, sliced
4 garlic cloves, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 bay leaf
1 tsp fresh ginger, grated or minced
1 tsp black pepper
salt to taste
3 lb pork shoulder or butt, cut into 1 " cubes
1/2  fresh pineapple, cut into 1" cubes (about 3/4 c)
1/2 c apple cider vinegar
1/2 c light soy sauce
1/2 Tbsp brown sugar

1. Spread 1/2 of the onions, garlic, and bell peppers over the bottom of the slow cooker. Season meat with black pepper, salt and ginger.
2. Arrange pork in a single layer on the top of this. Top with remaining onions, garlic, and bell peppers.
3. Add pineapple. Pour vinegar and soy sauce over the top. Sprinkle with brown sugar.
4. Cook on high for 4 hours, or low for 8 hours. Serve over brown rice.

Tuesday, October 22, 2013

Vegan Apple Cake

3 apples, peeled and diced in cubes
1 apple, peeled and sliced for topping (optional)
1 1/2 c unbleached flour
1 c whole wheat flour
3/4 c brown sugar
1 whole banana, mashed
1/2 c apple cider (could use milk or non-dairy milk)
dash of OJ
1 tsp vanilla
1/4 c unrefined coconut oil

1 cup powedered sugar
1 tsp vanilla
1 Tbsp apple cider

1. Preheat the oven to 400. Prepare the cake pan by greasing.
2. Mix dry ingredients, then mix wet ingredients, including banana, separately. Combine together in bowl. Do not over mix.
3. Fold in apples.
4. Pour cake mix into pan. Arrange extra apple over top. Bake 50 to 60 min. Once cool, drizzle with icing.

Monday, October 21, 2013

Flank Steak with Chimichurri Sauce

Recipe from: Argentina

1 1/2 lb trimmed flank steak
2-3 tsp salt to taste, plus additional 1/2 tsp for sauce
1/4 - 1/2 tsp ground black pepper to taste
1/4 tsp ground cumin
2 Tbsp oregano
2 garlic cloves
1 1/2 cup fresh parsley
1/4 c red wine vinegar (or distilled will work)
1/4 cup olive oil
1 lemon, juiced
1/4 tsp cayenne

1. Preheat broiler.
2. In food processor, finely chop oregano, garlic, parsley, vinegar, oil, lemon, cayenne, and addition 1/2 tsp salt. Pulse until herbs are finely chopped, but not pureed.  (Some would recommending marinating the steak in a portion of this sauce. I did not do it this time, but I am sure it would be delicious)
3. Pat steak dry. Stir together salt, cumin, and pepper in a small bowl. Rub mixture on both sides of steak or season to taste.
4. Broil steak on broiler pan about 4 inches from heat 6 min per side for med rare. Transfer to a cutting board and let stand for 5 minutes.
5. After standing, thinly slice steak, holding knife at a 45 deg angle. Serve with sauce.

Tuesday, October 15, 2013

Gazpacho Soup

I was inspired to try famous recipes from around the world. Join me on my adventure to cook the best of various regions!!

Recipe from : Spain

3 cups plum tomatoes, diced, juices reserved
2 cups cumcumbers, peeled, seeded, diced
1 small purple or red onion, diced
1 red bell pepper, diced
3 cloves mined garlic
2 Tbsp tomato paste
1 Tbsp EVOO
1 Tbsp ea of thyme and tarragon or parsley
3 cups tomato juice
1/4 c red wine vinegar
1 lemon, juiced
salt and cayenne pepper to taste
1/2 c chives

1. Reserve 1-2 Tbsp ea of tomatoes, cucumbers, onion, peppers for garnish.
2. Puree remaining tomato, cucumber, onion, pepper, garlic, tomato paste, olive oil, herbs in food processor, until fairly smooth but with some texture remaining.
3. Transfer puree to mixing bowl. Stir in tomato juice, red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours, but better if overnight.
4. After chilling, adjust seasonings as needed. Serve garnished with reserved vegetables, croutons, chives.

*tastes good served with whole wheat pita sprinkled with goat cheese and bake at 400 for 5-7 min!

Tuesday, October 8, 2013

Shrimp Spaghetti with Capers

8 oz whole wheat spaghetti (uncooked)
1 Tbsp olive oil
3-4 cloves garlic, minced
12 oz med shrimp, peeled and deveined
28 oz stewed tomatoes, coarsely chopped
2 Tbsp tomato paste
1 Tbsp fresh basil
1 Tbsp fresh oregano
1 Tbsp drained capers
1/2 tsp red pepper flakes
salt to taste

1. In a medium saucepan, cook pasta according to package directions. Drain and set aside
2. Meanwhile, heat EVOO over med. Add garlic and saute. Add shrimp and cook until opaque, about 5 min. Transfer to another bowl and set asie.
3. Add tomatoes, paste, basil, oregano, salt, capers, red pepper flakes. Bring to simmer and cook about 10 minutes, uncovered. Return shrimp mixture to pot and cook until heated through.
4. Return pasta to bowl and serve warm.

Sunday, October 6, 2013

Vegan Chocolate Chip Pumpkin Bread

FALL is here!!!


2 1/2 c unbleached flour
1 c. whole wheat flour
1 c. dark brown sugar
1 c of sugar or stevia
1 tsp baking powder
2 tsp ginger
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp pumpkin pie spice
dash of cloves
1 c unrefined coconut oil
15 oz pumpkin puree
4 Tbsp maple syrup
8 Tbsp water
1 tsp vanilla
1 1/2 c vegan chocolate chips

1. Preheat oven to 350. Grease bread pans.
2. Mix all dry ingredients. Mix wet in separate bowl. Fold together without over-stirring.
3. Pour into baking pan/ pans and bake at 350 for 1 hour and 15 min.

*can easily be adapted into muffins!

Every year, our fall tradition on the first available "cold snap," we serve up some form of pumpkin bread with yummy, hot apple cider!! That's our FALL tradition...incidentally, fall is my favorite time of year ;) Boy, I do miss living in a place where I can watch the seasons change!

Saturday, October 5, 2013

Macaroni and Cheese

12 oz uncooked macaroni noodles
about 3 c fresh shredded sharp cheddar or non-dairy cheddar-like shreds
3/4 to 1 cup Parmesan or three cheese or non-dairy white cheese-like shreds
2 cups milk or non-dairy milk
1/4 c butter or vegan butter
1/4 c flour (unbleached or whole wheat)
salt and pepper to taste
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/4 tsp smoked paprika

1. Cook noodles according to package. Set aside
2. In sauce pot, melt butter. Add flour, salt and pepper to combine.  Slowly add in milk while stirring. Stir continuously until it bubbles.
3. Add in cheese in a few smaller batches, stirring until all is melted. Return noodles to pot and mix well. Add remaining seasonings and re-salt and pepper as needed.

*easily gluten free by using rice noodles, or other non-gluten macaroni

Thursday, October 3, 2013

Lasagna (also includes dairy-free alternatives)

1 lb ground beef
1/2 lb Italian sausage
7 cloves garlic
1/2 onion
2-3 Tbsp EVOO
1 jar/can organic tomato paste
1 box/can diced tomatoes
1 box lasagna noodles, cooked
1 can tomato sauce
fresh oregano and basil to taste or Italian seasoning
salt and pepper to taste
1 container fresh mushrooms


1 16 oz ricotta cheese
mozarella cheese, shredded
parmesan cheese, shredded

silken tofu, drained
Non-dairy cheese mozzarella-like shreds (for ex daiya)

1. Heat EVOO over medium. Add garlic and sauté until golden and fragrant.  Add onion and saute a bit more. Add beef and sausage. Season with Italian herbs  and salt and pepper to taste. Cook until browned.
2. Add all tomatoes, and mushrooms. Cook until mushrooms soften and flavors merge (30 minutes or so...) Meanwhile, cook and dry noodles according to package directions.
3. For dairy-free option: mix 1lb package of tofu with half an 8 oz bag of mozzarella style shreds. Mix in Italian seasoning. This will replace the ricotta and cheese layers in the layering process.
4. Preheat oven to 400. Mix Italian seasoning with ricotta cheese. Using a 9x13 baking dish, layer beginning with sauce, noodles, ricotta, mozzarella, parmesan, noodles, sauce, etc (about 3 layers).  Vegan or dairy free- you may want to add extra non-dairy shredded cheese to some or all layers. End with small layer of cheese on top of noodles.
5. Bake at 400 until cheese slightly brown, about 30 min.

*Vegan alernatives often use eggplant in place of meat

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.

Wednesday, August 28, 2013

Powdered sugar icing basic

1 cup sifted powdered sugar
1/2 tsp vanilla
1 Tbsp water

Makes 3/4 c approximately

Clean and Vegan Carrot Cake Pancakes


2 Tbsp ground flaxseeds
1 cup almond milk
1 tsp apple cider vinegar
1/4 c water
1/4 c pure maple syrup
1/4 c brown sugar
2 Tbsp coconut oil
1 tsp pure vanilla extract
1 1/4 c flour (I mix whole wheat and unbleached white)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp pumpkin spice or all spice
dash cloves
1-2 cups peeled grated carrots
1/4 c walnuts or pecans (optional)

1. In small mixing bowl, beat flax and milk for 1 min. Add vinegar, water, maple syrup, oil, vanilla. mix well.
2. IN large bowl, sift flour, baking powder, salt, sugar, spices. Make a well in center and ad wet ingredients. Mix until just combined. Fold in carrot and nuts. Let batter rest for at least 5 min.
3. Preheat non stick pan over medium. Lightly coat with spray or oil. Add batter in about 1/4 c scoops (good idea is to use an ice cream scooper). Cook for 3-4 min, then flip and cook until lightly browned.
4. Serve with pure maple syrup.

*to mix it up a bit, this tastes delicious with this icing in place of (or in addition to :) maple syrup...

Saturday, August 24, 2013

Vegan Gingerbread Bundt Cake

1 1/4 c whole wheat flour
1 1/4 c unbleached organic flour
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ground nutmeg
1/2 tsp allspince
1/2 tsp sea salt
1/2 c coconut oil
3/4 c applesauce
1/4 c stevia
1/2 c brown sugar
2/3 c pure maple syrup
3/4 c almond or coconut milk (like Silk brand) OR 3/4 c Guiness Stout or other dark lager
1 tsp vanilla extract
1 Tbsp lemon juice

1 cup sifted powdered sugar
1/2 tsp vanilla
1 Tbsp water
1/2 Tbsp lemon zest

1. Preheat oven to 350. Lightly oil a bundt pan or 9x9 baking pan
2. Mix dry ingredients, then add applesauce, oil, vanilla, lemon. Stir but do not over combine.
3. Pour into pan and bake 45-60 min until toothpick removes clean. Meanwhile, make icing: combine powdered sugar and vanilla and water, stir well with small spatula until a smooth icing is made.
3. Remove from oven and allow to cool for 10 min. Invert onto cake dish. Ice and sprinkle with lemon zest.

Beef, White Beans, and Kale Stew Eat Clean

1 lb organic stew meat or sirloin
1 chopped onion
28 oz diced tomatoes
14-20 oz low sodium vegetable broth
1 Tbsp paprika
1 tsp thyme
1 tsp rosemary
1 tsp ground black pepper
7 c fresh kale
45 oz cannellini beans, drained and rinse if canned
1 Tbsp balsalmic vinegar

1. In slow cooker, stir beef, onion, tomatoes, broth, paprika, thyme, garlic, rosemary and pepper.
2. Cover and cook on how for 6-7 hrs or high for 3-3 1/2 hrs.
3. Stir in kale and beans. Turn heat to high if not already on high. Cover and cook for 30 minutes more. Just before serving, stir in vinegar.

*can serve over rice

Wednesday, August 21, 2013

Pecan Maple Oatmeal

1/2 tsp sea salt
1 cup steel cut oats
1-2 med ripe bananas, sliced
1 tsp ground cinnamon
1 Tbsp stevia
2 tsp pure vanilla extract
1/4 c chopped pecan pieces, toasted
pure maple syrup

1. Add 2 cups of water to pot and bring to boil. Stir in oats and 1 banana, reduce to low and simmer according to package directions (about 10 min)
2. When water has been absorbed and oats are thick, remove from heat and stir in cinnamon, vanilla, and stevia.
3. Serve topped with pecans, banana slices, and maple syrup

Thursday, August 8, 2013

Tequila Pork with Tomatillo Guacamole

1/4 c tequila
1/4  lemon juice
1/2 tsp ground cumin
1/4 tsp crushed red pepper
1/4 to 1 whole chopped jalapeño
trimmed pork tenderloin
4 tomatillos
1 Tbsp lime juice
1 tsp salt
3 cilantro springs
3 peeled avocadoes
2 garlic cloves
1/4 tsp salt


1. Combine tequila, lemon, cumin, red pepper and jalepeno in dish or bag with pork and marinate in fridge for 2 hrs
2. Preheat oven to 350. Boil 4 tomatillas for 2 minutes, drain. Place tomatillos, lime, 1 tsp salt, cilantro, avocados, garlic in food processor and process until smooth.
3. Salt loin with remaining salt or to taste. Brown loin on stove. Place in dish and bake 20 - 30 min or to internal temp of 145. Let stand 3-5 min. Serve with guac.

*served with Mexican rice

Mexican Rice with Corn

2 cups white long grain rice, uncooked
1 Tbsp vegan butter
1 Tbsp oil
1/2 white onion, chopped
1 c frozen organic non- GMO corn
14 oz diced tomatoes
2 cloves garlic, finely chopped
2 cups water
salt and pepper to taste

1. Heat oil and butter.
2. Add rice and sauté, stirring often, until oil is absorbed and golden color.
3. Add onion, garlic, tomatoes, corn, water and bring to boil.  Cover and reduce to simmer.
4. Simmer for 20 min or until rice is tender and fluffy

*served this with Tequila pork 

Wednesday, August 7, 2013

Lemon Shrimp Pasta

  • Ingredients
  • 20 oz medium shrimp
  • 12 oz clean fettuccine noodles
  • 1 lemon
  • 2 Tbsp EVOO
  • 4 cloves garlic, minced
  • 6 c baby spinach
  • 1tsp Italian seasoning
  • Salt and fresh ground black pepper to taste

1. Rinse shrimp and pat dry with paper towel. Finely shred 1 small lemon and juice it. Set aside. Cook pasta according to package
2. Meanwhile, in skillet, heat oil over med. Saute garlic. Add shrimp and cook for about 5 min, turning frequently, until shrimp are opaque. Add spinach and drained pasta.
3. Toss until spinach wilts. Stir in Ital seasoning, lemon peel and nice. 
4. Season to taste with salt and pepper. Serve at once.

*gluten free option using gluten noodles rather than regular

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

Friday, May 3, 2013

Sweet potato and Parsnip fries with Kale chips

2-3 sweet potatoes, scrubbed and cut into French-fry sized strips
3-4 parsnips,, scrubbed and cut into French-fry sized strips
1 bunch of Kale
Garlic (minced or as garlic powder)
olive oil
1/2 tsp chipotle powder or smoked paprika
salt to taste

1. Preheat oven to 400. Combine potatoes and parsnips on baking sheet. Drizzle with olive oil and sprinkle with garlic, paprika, salt. Arrange so that 1/3 of baking sheet is empty for the kale chips.
2. Bake for 15-20 min until lightly browned and crispy.
3. Cut kale to about 2" slices. Drizzle with olive oil and rub over surface. Place kale on cooking sheet during the last 6-8 minutes of cooking time and cook until crispy, being careful not to burn.

Friday, April 5, 2013

Beef and Lamp Kabobs

1/2 onion- 1/4 diced, 1/4 in large cubes for kabob
1/3 cup Worcestershire sauce
1 lime, grated and juiced
2 Tbsp rosemary
3 Tbsp olive oil
1 lb lamb, cut into 1"cubes
1 lb beef, cubed
2 red bell peppers
10 oz mushrooms whole
grape or cherry tomatoes
other vegetables as desired

1. For marinade, combine first 5 ingredients into bowl or dish. Place in meat and vegetables, and chill 6-24 hrs, turning occasionally. Drain, reserving marinade
2. Thread different combinations onto skewers. Transfer marinade to saucepan and bring to boil. Reduce heat and simmer for 5 min. You can then dab this to kabobs while cooking or add over once cooked.
3. Grill for 16-18 min until juices run clear, turning several times.