1 c. Israeli Couscous (alternative: whole wheat orzo pasta) 3 cloves garlic, minced 1 t. olive oil 8 asparagus spears, cut into 1 inch pieces Sea salt/pepper, freshly ground 1 c. fresh organic spinach 1 large lemon, halved 1/3 c. feta cheese
Directions: Cook couscous according to package directions in salted water. Drain when done (reserve a cup of the cooking water). While the couscous cooks, warm a skillet to near medium heat. Add olive oil and garlic. Cook until you can smell the garlic. Add the asparagus and saute for 5 minutes before adding the spinach. Stir until the spinach begins to wilt. Squeeze the lemon over the top and toss the asparagus mixture. To a large serving bowl, combine the cooked couscous, asparagus mixture and feta cheese. Add 1/2 cup or more of the couscous cooking water and stir to create a bit of a sauce. Season with salt and pepper and give a final squeeze of lemon. Serve immediately.
1 1/2 c. white whole wheat flour 8 drops organic stevia 1 1/2 t. cinnamon 1 1/2 t. baking powder 1/2 t. sea salt 1/3 cup shredded coconut, optional 1 1/2 c. fresh blueberries
1/2 c. organic plain Greek yogurt or organic sour cream 1/4 c. olive oil 1/2 c. organic milk 1 1/2 T. white or apple cider vinegar 1/3 to ½ c. organic coconut palm sugar 2 t. organic vanilla extract
Directions: Preheat the oven to 350 degrees. Grease a 9 x 9 baking dish with coconut oil and/or olive oil. 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 ingredients and stir just until combined (do NOT over stir). Very gently stir in the blueberries or gently press them into the top of the batter, being careful not to crush the blueberries. Pour the mixture into the baking dish. Bake for approximately 25 minutes and a toothpick inserted in the center comes out clean/dry.
1/8 to 1/4 t. red pepper flakes, depending on your preferred level of spiciness
¼ cup of olive oil
¼ c. grated Parmesan cheese
Sea salt to taste
1 lb. 100% whole wheat pasta of your choice
4 oz. whole milk ricotta
red pepper flakes
Directions: Prepare the pesto in a food processor. Add all ingredients, pulsing until combined (but not pureed). Season with sea salt to taste. Cook pasta in salted water. Drain the pasta and return it to the pot in which it was cooked (off heat). Stir the pesto into the hot pasta. Plate and top with a generous dollop of ricotta. Sprinkle with sea salt, a few red pepper flakes, and drizzle with olive oil. If you like things spicy, add a bit more red pepper flakes.
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.
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.
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.
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.
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.
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.
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!
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!
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.
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.
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.
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.