pear apple oven pancakes

Impress your friends with this upside down fruit pancake.  Pears and apples cooked in cinnamon and honey make for a delicious breakfast for dinner meal.

hope this makes your belly smile…

Adapted from 100 Days of Real Food

Ingredients
2 eggs, 4 egg whites (organic)
2 t. organic vanilla extract
¼ c. + 1 t. organic honey, divided
½ c. white whole wheat flour
1 t. baking powder
Pinch of sea salt
1½ T. organic butter
1 organic apple, thinly sliced
1 organic pear, thinly sliced
1 t. ground cinnamon
Pure maple syrup

Directions: Preheat the oven 375 degrees.

To the blender, add the first six ingredients (eggs, vanilla, honey, flour, baking powder, and sea salt). Turn on medium speed for 15 seconds.

Heat a nonstick to near medium heat.  Add the butter to coat the bottom of the pan.  Arrange the pears and apples evenly on the bottom of the skillet.  Evenly sprinkle the cinnamon the on the fruit and drizzle with the honey.  Sauté for approximately 5 minutes or until the fruit begins to soften, stirring gently once or twice.  Pour the pancake batter evenly atop the fruit.  Once the batter begins to set up on the bottom of the skillet (approximately 5 minutes), insert the skillet to the oven. Bake for approximately 8 minutes or until the top has set up and is slightly golden.

Carefully remove the skillet from the oven.  Cover the skillet with a plate slightly larger than the skillet.  Invert it to reveal the sliced pears and apples.  Serve with warmed maple syrup.

zoodles puttanesca

Don’t like zoodles (a.k.a. zucchini pasta)?  No worries. Use whole wheat pasta instead.  Whatever you do, you won’t be sorry.  This sauce is killer!  Don’t be scared of the anchovies.  They melt into the olive oil, and the recipe just isn’t the same without them!!

hope this makes your belly smile…

Adapted from The Londoner

Ingredients
6 organic yellow squash (alternative: organic zucchini)
3-4 T. olive oil, depending on your skillet size
3-4 cloves of garlic, minced
3-4 anchovies (alternative: anchovy paste)
1/8 to ¼ t. chili flakes, depending on your heat preference
2 T. capers, do NOT rinse
1/3 c. black olives
2 cans, diced organic tomatoes
Parmesan, to sprinkle on

Directions: Use a spiralizer tool to create zucchini noodles (a.k.a. zoodles). Set them aside.

Warm a skillet to medium heat. Add the chicken sausage, turning every 3-4 minutes. While this continues to heat, begin preparing the Puttanesca…

Warm a large skillet to just below medium heat. Add enough olive oil to coat the bottom of the skillet. Add the minced garlic, and allow it to sizzle for 30 seconds. Next, add the anchovies to the oil. Don’t worry; you won’t have to look at these guys for very long.  They will dissolve and serve as flavor only for this amazing sauce. Finally, add the chili flakes that add both flavor and heat to the oil. Give everything a stir.

While the sauce bubbles at the edges and smells up the kitchen something fiercely delicious, give the olives and capers a rough chop before adding them to the skillet. Finally, stir in the final ingredient – canned tomatoes. Adjust your skillet heat so that a little bit of simmering is happening to marry all the flavors.

Using tongs, add the zoodles to the sauce.  Toss them to evenly heat and coat them with the sauce. Once plated, drizzle with olive oil and Parmesan cheese!

blueberry oatmeal breakfast cookies

These are “kitchen pantry cookies.” With lots of optional add-ins, you can throw in whatever is in the pantry.  Consider chocolate chunks, nuts, raisins, etc.  I added some extra honey because my bananas were nowhere near ripe.  If your bananas are super soft and ripe, reduce the honey.

hope these make your belly smile…

Adapted from How Sweet Eats


Dry Ingredients

  • 2 c. old-fashioned rolled oats
  • 1 c. white whole wheat pastry
  • 1/3 c. organic ground flaxseed
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. ground cinnamon
  • 1/4 t. sea salt

Wet Ingredients

  • 2 ripe bananas, mashed
  • 1 large organic egg, lightly beaten
  • 1/4 c. organic coconut palm sugar (yes, this is a wet ingredient)
  • 3 T. coconut oil, melted
  • 2 T. organic butter, melted
  • 3 T. organic milk
  • 2 T. organic vanilla extract
  • 3 T. to ¼ c. local honey (increase honey to ¼ c. if your bananas are not ripe and/or if you like things a little sweeter)

Add-ln Ingredients

  • 1 c. fresh organic blueberries
  • 1/2 c. toasted sliced almonds, optional
  • 3 oz. dark chocolate, chopped (my favorite is liberty chocolates), optional

Directions: Preheat the oven to 350 degrees.  In a small bowl, stir together the dry ingredients.  In a separate, larger bowl, whisk together the wet ingredients.  Add the dry ingredients to the wet ingredient.  Stir gently, just until combined. Stir in any or all of the add-in ingredients.  Use a scoop to create cookie mounds. Bake on a silicone lined baking sheet or baking stone for approximately 15 minutes.  (If using a baking stone, a few more minutes may be needed)

Note: I added the full amount honey to this batch because my bananas were nowhere near ripe.  If your bananas are super soft and ripe, omit the honey.

couscous lemon salad with spinach feta and asparagus

Easy, peasy, lemon and feta squeasy.  Consider doubling this recipe – it makes for a great lunch the next day.

hope this makes your belly smile…

Adapted from Two Peas and Their Pod

Ingredients

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.

blueberry coffee cake

A very pretty and slightly sweet snack with coffee or tea.  If you like your sweets, super sweet, then add a bit more coconut palm sugar.

hope these make your belly smile…

Adapted from Chocolate Covered Katie

Dry Ingredients

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

Wet Ingredients

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.

kale pesto and ricotta pasta

This is such a fast, easy and incredibly flavorful dish that I cannot get enough of!

hope this makes your belly smile…

Adapted from Heather Christo

Ingredients

  • 4 c. organic kale, stems removed
  • 2 garlic cloves
  • 1 lemon, juiced
  • 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
  • olive oil
  • 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.

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!