honey whole wheat (or oat flour) chocolate chip cookies

Finally, a “clean” chocolate chip cookie that truly tastes and looks like a chocolate chip cookie.  If whole wheat isn’t your bag, then grind up some oats and use oat flour instead. I dare you to eat just one.

hope these make your belly smile…

Adapted from Bless This Mess

Dry Ingredients
1 c. old fashioned or quick cooking oats
1 c. white whole wheat flour (alternative: 1.5 c. oat flour – grind up oats in your blender)
1.5 t. baking powder
½ t. sea salt

Wet Ingredients
½ c. local honey (not raw)
1/4 c. creamy nut butter
1 organic egg
2 T. coconut oil, melted
2 T. organic butter, melted
1t. organic vanilla extract

Stir In Ingredient
½ c. clean eating chocolate chunks

Directions: Preheat oven to 325 degrees.  In a small bowl, stir together the dry ingredients. In a slightly larger bowl, whisk together the wet ingredients.  Add the dry ingredients to the wet.  Gently stir until just under-stirred.  Stir in the chocolate chunks, reserving a few to sprinkle on the tops of the cookie mounds. Create cookie mounds with a scoop or two tablespoons.  Flatten mounds by hand just a bit. Sprinkle with the remaining chocolate chunks.  Bake on a silicone lined baking sheet or baking stone for approximately 12 minutes.

clean eating sloppy joe’s and baked sweet potato fries

An all time family favorite.  Sometimes, when we get crazy, we forgo the bun and serve it with organic tortilla chips.  Add a dollop of organic plain yogurt, and it’s a whole new twist on Sloppy Joe’s.

hope these make your belly smile…

sweet potato fries (1 sweet potato per person)

Adapted From Broke and Bougie 

Ingredients
3 sweet potatoes, skins removed
2 T. coconut oil (melted) or olive oil
1/8 to ¼ t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt

Directions:  Preheat the oven to 475 degrees (bake not convection).  Slice the potatoes (skins removed) into French fries.  In a large bowl, toss the sweet potatoes with the oil and dry seasonings.  Line a baking dish with parchment paper or foil.  Arrange the fries on the pan (do not allow them to touch one another or they won’t get crispy).  Cook for 10 minutes, flip, and cook 8 to 10 additional minutes or until done to your preferred crispness.


clean eating sloppy joe’s

Adapted From Broke and Bougie

Ingredients
1 T. olive oil
1 onion, diced
1 organic bell pepper, diced
2 garlic cloves, minced
1 lb. ground turkey
3 T. honey
1 T. Italian seasoning (alternative: Trader Joe’s 21 Seasoning Salute)
1 t. sea salt
1 t. pepper
1 can organic tomato sauce
2 T. organic tomato paste
1 T. red wine vinegar
1 T. hot sauce*
1 t. soy sauce*
1 t. apple cider vinegar*
*These 3 ingredients can be replaced with 2 T. Worcestershire sauce

Directions: In a large, deep skillet warmed to medium heat, add the olive oil, onions, and bell pepper. Cook until the veggies are softened (about 3-4 minutes). Add the garlic and cook another minute. Add the turkey and break it up into tiny pieces. Cook until no longer pink (about 5-7 minutes). Stir in the remaining ingredients and bring to a boil. Reduce heat to a simmer to allow the liquid to reduce and thicken a bit (about 5 more minutes). Serve immediately.

chicken fire roasted tomato & avocado soup

If soup with a slight kick on a cold, winter night is what you’re after, you’ve come to the right spot. Fire roasted tomatoes add a little spice, lime adds a citrusy kick, and avocado adds a creaminess that pulls it all together.

This soup is a great source of protein and healthy fat. If you’d prefer fewer carbs, reduce the fire roasted tomatoes or omit them altogether. If you go sans tomatoes, you’ll want to kick up the flavors with extra seasoning and lime.

Chicken Fire Roasted Tomato & Avocado Soup

Adapted from Cooking Classy

Directions (if using fresh chicken breasts): Heat a large stock pot to medium heat.  Add olive oil, onion, and salt/pepper.  Cook until softened slightly (about 2 minutes), stirring occasionally.  Add garlic and cook until fragrant (about a minute).  Add broth, fire roasted tomatoes, cumin, chili lime seasoning (optional), and chicken.  Bring to a boil, then reduce heat to a simmer. Cover and cook until the chicken is done (about 15 minutes).  Remove chicken to a cutting board and allow to rest (5 minutes).  Use two forks to shred (or simply cut it into bite size pieces) before returning it to the soup. Add fresh cilantro and lime juice.  Season to taste. To individual bowls, add diced avocado. Garnish to your liking.

*Directions (if using precooked chicken breasts): Heat a large stock pot to medium heat.  Add olive oil, onion, and salt/pepper.  Cook until softened slightly (about 2 minutes), stirring occasionally.  Add garlic and cook until fragrant (about a minute).  Add broth, fire roasted tomatoes, cumin, chili lime seasoning (optional), and cut up chicken.  Bring to a boil, then reduce heat to a simmer.  Add fresh cilantro and lime juice. Season to taste.  To individual bowls, add diced avocado. Garnish to your liking.

Faster method with an Instant Pot (is using fresh chicken) – Add all ingredients (except avocado and cilantro). Refer to Instant Pot directions for cooking chicken breasts. Once the chicken is done, place on cutting board and allow to rest (5 minutes).  Use two forks to shred (or cut into bite size pieces) before returning it to the soup. Add fresh cilantro and lime juice.  Season to taste. To individual bowls, add diced avocado. Garnish to your liking.

baked egg avocados

You know when you prepare a meal and the family takes one look and says absolutely nothing – dead silence.  Yep, that’s how this one was received.  Truth is, the hubby doesn’t like eggs unless the yolks are cooked solid. Sometimes, it’s cook’s choice and this gal gets her way 😉   I love eggs prepared nearly any way I can get them.  That goes for avocados too.  Put these two favorites together…well now, that’s just plain fabulous in my book. Tip: Don’t be shy with seasoning.  Eggs and avocados require a bit of sea salt and freshly cracked pepper to showcase themselves!

hope these make your belly smile…

Adapted from White On Rice Couple

Ingredients
1 large avocado (per person)
2 eggs (per avocado)
Several slices of super crispy bacon
Toast, optional but recommended
Sea salt, to taste
Fresh cracked black pepper, to taste
Hot sauce, optional

Directions:  Preheat oven to 425.  Halve the avocado’s and remove the seeds.  Carefully hollow out each side a bit bigger to create room for the egg.  Place avocado halves in a baking dish in such a way that they support each other and won’t fall over.  Season with a bit of sea salt and black pepper.

Fancy preparation method: carefully separate the yolks and whites.  Fill each avocado with one yolk and then spoon in just enough egg white to fill the remaining available space.

Quick preparation method: carefully crack each egg and pour it into the hollowed portion of the avocado.  Know that some of the egg white will overfill into the baking dish.  It’s a bit less beautiful, but still delicious nonetheless.

Season the egg with sea salt and black pepper.  Bake for 15 to 17 minutes, depending on your preferred egg doneness. While the avocados are baking, roughly chop the bacon and toast the bread.  When the eggs are cooked to your liking, top each avocado with the crumbled bacon.  Serve alongside the toast.

Scoop out some of the egg avocado goodness and slather it on the toast.  If you’re feeling edgy, add a couple of dashes of hot sauce!

easy caprese salad

Who doesn’t love a caprese salad? This is a light meal ready in 15 minutes or less.  It’s a 25 minute meal if served with pan seared chicken.  It’s an easy crowd pleaser every time.

hope these make your belly smile…

Adapted from Savory Sweet Life

Ingredients
2 pints organic cherry or grape tomatoes, halved
16 oz. fresh “mini” mozzarella pearls, halved
6-8 T. olive oil
Big bunch basil leaves (18+ leaves), finely chopped or get fancy and chiffonade
½ to 1 t. sea salt
½ to 1 t. freshly ground pepper
Balsamic reduction, optional (recipe below)

Directions: In a medium bowl, gently toss the tomatoes, mozzarella, olive oil, and basil. Season with salt and pepper to taste. Finish with a drizzling of balsamic glaze (optional). Serve immediately.

Balsamic Reduction
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional)

Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil and immediately reduce to a simmer. Allow to simmer until it has reduced by one-half (about 30 minutes), stirring occasionally. It’s done when it is thick enough to coat a wooden spoon.

blueberry oatmeal muffins

There are a ton of blueberry muffin recipes out there.  This one is easy, and it has oats making these guys (not sure why they are “guys” and not “girls” but, lets go with) a bit more filling.

hope these make your belly smile…

Adapted from Finger Pricking Good

Dry Ingredients
2 c. white whole wheat flour
1 c. organic oats–quick or regular oats
1 t. baking powder
1 t. baking soda
1/2 t. sea salt

Wet Ingredients
1 1/2 c. organic Greek yogurt
3/4 organic coconut palm sugar
2 large organic eggs, lightly beaten
¼  c. local honey
4 T. organic unsalted butter, melted and slightly cooled
1 t. organic vanilla extract

1 c. organic fresh blueberries

Directions: Preheat the oven to 350 degrees.

In a small bowl, stir together the dry ingredients.  In a larger bowl, whisk together the wet ingredients.  Add the dry ingredients to the wet.  Gently mix until just about combined.  Stir in the blueberries.

Fill the muffin tins ¾ full.  Bake for 20-25 minutes.

easy apple applesauce muffins

Sweet, moist, and appley.  Yum.

hope these make your belly smile…

Adapted from Weelicious

Dry Ingredients
1 1/2 c. white whole wheat flour
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon

Wet Ingredients
1/2 c. unsweetened applesauce
1/2 c. homemade buttermilk (see recipe below) or (alternative organic milk)
1/2 c. honey
1 large organic egg
1 t. organic vanilla extract

Stir In Ingredients
1 c. peeled and chopped organic apples (about 2 medium apples)

Directions: Preheat the oven to 350 degrees.  Lightly grease a muffin pan (alternative: silicone muffin cups).

In a small bowl, combine the dry ingredients.  In a larger bowl, whisk together the wet ingredients.  Add the dry ingredients to the wet ingredients and stir just until combined.  Very gently, stir in the apples.  Fill muffin containers ¾ full and bake approximately 15 minutes.

Muffin Tips:

Mix/stir as little as possible to create fluffy, moist muffins.
I don’t like the clean toothpick test for muffins because they are often overdone. Muffins continue to cook for a bit longer when removed from the oven.  Instead of the toothpick test, watch for them to begin releasing from the edge of the baking cup/tin (and look for a slightly golden color).
Once you’ve baked a few batches, you’ll begin to learn your oven’s ideal baking time.

breakfast cookies

A great grab and go, guilt free breakfast item.  Or, it’s a great treat for when a cookie craving hits!

hope these make your belly smile…

Adapted from Weelicious 

Dry Ingredients
1 c. whole white wheat flour
2 c. old fashioned oats
1/2 t. baking soda
1/2 t. sea salt
1 t. ground cinnamon
1/2 c. flax seeds

Wet Ingredients
1/4 c. unsalted butter, softened to room temperature (alternative: soften coconut oil)
1/2 c. organic, unsweetened apple sauce
1/2 c. pure maple syrup (alternative: honey)
1 large organic egg
2 t. organic vanilla extract

Stir In Ingredients
1/2 c. organic raisins (alternative: dried, unsweetened cranberries or cherries)

Directions: Preheat the oven to 350 degrees. In a small bowl, stir together the dry ingredients. In a larger bowl, whisk together the wet ingredients. You can do this by hand or alternatively in a mixer. Add the dry ingredients to the wet and stir a few times by hand. Finally, fold in the stir in ingredients by hand. Use a large scoop to create individual cookie dough mounds. Bake on a silicone lined baking sheet or baking stone for 12-15 minutes (slight browning at the edges = done).

salted chocolate oatmeal raisin cookies

Sweet, chewy, and salty.  This batch was supposed to make it to the end of the week.  They barely made it to Wednesday!  This is one of the first clean eating cookie recipes I discovered years ago.  These cookies never get old.

hope these make your belly smile…

Adapted from Clean Eating Magazine 

Dry Ingredients
1 ¼ c old-fashioned oats
½ c whole white wheat flour
1 T. ground flax seed
1 t. cinnamon
½ t. baking powder
¼ t. coarse sea salt (preferably Himalayan pink salt)

Wet Ingredients
¼ c.+1/8 c. honey
1 organic cage free egg white
2 T. creamy, salted almond butter (or your preferred nut butter)
2 t. organic vanilla extract

Stir in Ingredients
¼ c. clean dark chocolate, roughly chopped (my favorite is liberty chocolates)
¼ c. organic raisins

Directions: Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Combine wet ingredients in another bowl. Add dry ingredients to wet ingredients and mix. Gently stir in chocolate & raisins. Scoop rounded tablespoon size servings onto a baking stone or lined cookie sheet. Cook 9 to 10 min. (Do not over cook. They will be soft and gooey, until they have cooled a bit). Allow to cool on the baking sheet/stone.

Makes approximately 16 cookies.

baked egg avocados, easy caprese salad, clean eating sloppy joe’s and baked sweet potato fries, & salted chocolate oatmeal raisin cookies

Snacks

Salted Chocolate Oatmeal Raisin Cookies – Sweet, chewy, and salty.  This batch was supposed to make it to the end of the week.  They barely made it to Wednesday!  This is one of the first clean eating cookie recipes I discovered several years ago.  These cookies never get old.

Dinners

Baked Egg Avocados – You know when you prepare a meal and the family (hubby in particular) takes one look and says absolutely nothing – dead silence.  Yep, that’s how this one was received.  Truth is, the hubby doesn’t like eggs unless the yolks are cooked solid. Sometimes, it’s cook’s choice and this gal gets her way 😉   I love eggs prepared nearly any way I can get them.  That goes for avocados too.  Put these two favorites together…well now, that’s just plain fabulous in my book. Tip: Don’t be shy with seasoning.  Eggs and avocados require a bit of sea salt and freshly cracked pepper to showcase themselves!

Easy Caprese Salad – Who doesn’t love a caprese salad? This is a light meal ready in 15 minutes or less.  It’s a 25 minute meal if served with pan seared chicken.  It’s an easy crowd pleaser every time.

Clean Eating Sloppy Joe’s and Baked Sweet Potato Fries – An all time family favorite.  Sometimes, when we get all food crazy, we forgo the bun and serve it with organic tortilla chips.  Add a dollop of plain Greek yogurt, and it’s a whole new twist on Sloppy Joe’s.

Hope something makes your belly smile…


Salted Chocolate Oatmeal Raisin Cookies

Adapted from Clean Eating Magazine 

Dry Ingredients
1 ¼ c old-fashioned oats
½ c whole white wheat flour
1 T. ground flax seed
1 t. cinnamon
½ t. baking powder
¼ t. coarse sea salt (preferably Himalayan pink salt)

Wet Ingredients
¼ c.+1/8 c. honey
1 organic cage free egg white
2 T. creamy, salted almond butter (or your preferred nut butter)
2 t. organic vanilla extract

Stir in Ingredients
¼ c. clean dark chocolate, roughly chopped (my favorite is liberty chocolates)
¼ c. organic raisins

Directions: Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Combine wet ingredients in another bowl. Add dry ingredients to wet ingredients and mix. Gently stir in chocolate & raisins. Scoop rounded tablespoon size servings onto a baking stone or lined cookie sheet. Cook 9 to 10 min. (Do not over cook. They will be soft and gooey, until they have cooled a bit). Allow to cool on the baking sheet/stone. Makes approximately 16 cookies.


Baked Egg Avocados

Adapted from White On Rice Couple


Ingredients
1 large avocado (per person)
2 eggs (per avocado)
Several slices of super crispy bacon
Toast, optional but recommended
Sea salt, to taste
Fresh cracked black pepper, to taste
Hot sauce, optional

Directions:  Preheat oven to 425.  Halve the avocado’s and remove the seeds.  Carefully hollow out each side a bit bigger to create room for the egg.  Place avocado halves in a baking dish in such a way that they support each other and won’t fall over.  Season with a bit of sea salt and black pepper.

Fancy preparation method: carefully separate the yolks and whites.  Fill each avocado with one yolk and then spoon in just enough egg white to fill the remaining available space.

Quick preparation method: carefully crack each egg and pour it into the hollowed portion of the avocado.  Know that some of the egg white will overfill into the baking dish.  It’s a bit less beautiful, but still delicious nonetheless.

Season the egg with sea salt and black pepper.  Bake for 15 to 17 minutes, depending on your preferred egg doneness. While the avocados are baking, roughly chop the bacon and toast the bread.  When the eggs are cooked to your liking, top each avocado with the crumbled bacon.  Serve alongside the toast.

Scoop out some of the egg avocado goodness and slather it on the toast.  If you’re feeling edgy, add a couple of dashes of hot sauce!


Easy Caprese Salad

Adapted from Savory Sweet Life

IMG_6158

Ingredients
2 pints organic cherry or grape tomatoes, halved
16 oz. fresh “mini” mozzarella pearls, halved
6-8 T. olive oil
Big bunch basil leaves (18+ leaves), finely chopped or get fancy and chiffonade
½ to 1 t. sea salt
½ to 1 t. freshly ground pepper
Balsamic reduction, optional (recipe below)

Directions: In a medium bowl, gently toss the tomatoes, mozzarella, olive oil, and basil. Season with salt and pepper to taste. Finish with a drizzling of balsamic glaze (optional). Serve immediately.

Balsamic Reduction
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional)

Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil and immediately reduce to a simmer. Allow to simmer until it has reduced by one-half (about 30 minutes), stirring occasionally. It’s done when it is thick enough to coat a wooden spoon.


Clean Eating Sloppy Joe’s & Baked Sweet Potato Fries

img_7855-1

Baked Sweet Potato Fries (1 sweet potato per person)

Adapted From Broke and Bougie 

Ingredients
3 sweet potatoes, skins removed
2 T. coconut oil (melted) or olive oil
1/8 to ¼ t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt

Directions:  Preheat the oven to 475 degrees (bake not convection).  Slice the potatoes (skins removed) into French fries.  In a large bowl, toss the sweet potatoes with the oil and dry seasonings.  Line a baking dish with parchment paper or foil.  Arrange the fries on the pan (do not allow them to touch one another or they won’t get crispy).  Cook for 10 minutes, flip, and cook 8 to 10 additional minutes or until done to your preferred crispness.

Clean Eating Sloppy Joe’s

Adapted From Broke and Bougie

Ingredients
1 T. olive oil
1 onion, diced
1 organic bell pepper, diced
2 garlic cloves, minced
1 lb. ground turkey
3 T. honey
1 T. Italian seasoning (alternative: Trader Joe’s 21 Seasoning Salute)
1 t. sea salt
1 t. pepper
1 can organic tomato sauce
2 T. organic tomato paste
1 T. red wine vinegar
1 T. hot sauce*
1 t. soy sauce*
1 t. apple cider vinegar*
*These 3 ingredients can be replaced with 2 T. Worcestershire sauce

Directions: In a large, deep skillet warmed to medium heat, add the olive oil, onions, and bell pepper. Cook until the veggies are softened (about 3-4 minutes). Add the garlic and cook another minute. Add the turkey and break it up into tiny pieces. Cook until no longer pink (about 5-7 minutes). Stir in the remaining ingredients and bring to a boil. Reduce heat to a simmer to allow the liquid to reduce and thicken a bit (about 5 more minutes). Serve immediately.