Greek Chicken Today, Greek Salad Tomorrow #doubledutydishes

SNACKS

Pumpkin Spice Oatmeal Breakfast Cookies – The original recipe, in my opinion, is not sweet enough. With some adaptations, these babies got a face lift and passed our taste test.  These are great a grab and go breakfast option as well as an anytime snack.

DINNERS

Lemon Israeli Cous Cous with Asparagus Spinach and Feta – Flavorful dinner option that is ready in a flash.  This is not a stand alone meal because it does not feed our family of three. If served alongside some preservative free chicken sausage, this meal would be complete.

Greek Chicken (Day 1) – This can be a double duty recipe.  On day 1, serve the chicken atop whole wheat pita bread or tortilla shells along with some feta cheese, olives, and maybe some thinly sliced red onions.  Don’t be scared of the unique seasonings.  The spices work so well together and make the kitchen smell amazing.  If not planning to use the chicken as a double duty item, this recipe can easily feed 6 adults.  If using it as a doubly duty dish, allow one-half of the chicken to cool before refrigerating.

Greek Chicken Salad with Feta and Tomatoes (Day 2) – Talk about easy.  The work was done a day or two before.  All that is left to do is shake up some salad dressing and pour it over the salad that is assembled in less than five minutes! Easy, peasy and delicousy [that’s a word, right?.?]

Winter Minestrone – I’ve made this recipe a number of times.  It makes lots of soup.  A few notes and mishaps…I’ve made it without pesto and/or white wine on different occasions simply because I didn’t have them on hand.  In reality, the pesto does add some interesting depth, flavor wise. However, it’s still great without it. I just prefer it with the pesto (who doesn’t love pesto??) The wine, unless exceptionally dry, is relatively undetectable.  I’m sure Barefoot Contessa would argue that my palate is not advanced enough to detect the subtle flavor differences.  She’s probably right.  I’m ok with that so long as the soup tastes delicious to me – and it definitely does!

Hope something makes your belly smile…

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Pumpkin Spice Oatmeal Breakfast Cookies

Adapted from Whole Foods New Body


Ingredients
3 c. old fashioned oats
¼ c. whole white wheat flour (optional – makes for a more traditional cookie feel)
1 (heaping) t. pumpkin spice
1 (heaping) t. cinnamon
1/2 c. organic coconut palm sugar
1/4 c. organic milk (alternatives: almond milk, cashew milk)
1/4 c. pure maple syrup
1/2 c. organic pumpkin puree
2 organic eggs
1/2 c. organic unsweetened applesauce
dark chocolate, chopped into chunks (I like Liberty Chocolate (dark)

Directions: Preheat oven to 350 degreesIn a small bowl, stir together the dry ingredients.  In a larger bowl, whisk together the wet ingredients. Add the dry ingredients to the wet, and stir just until combined.  Scoop the dough into cookie molds on a parchment or silicone lined baking sheet.  Lightly press chocolate into the cookies.  Bake for 8 to 10 minutes.


Day 1: Greek Chicken

Adapted from He and She Eat Clean


Ingredients
2 T. olive oil or melted coconut oil
3-4 lbs. organic boneless, skinless chicken breasts, cubed
2 T. softened coconut oil or olive oil (hint: if coconut oil is hard, run under hot water to soften in seconds)
½ onion, diced
2-3 whole garlic cloves, peeled
1/2 c. of Greek seasoning (see recipe below)
100% whole wheat tortilla shells (optional side)
Plain organic Greek yogurt (optional side)
Feta cheese (optional side)
Olives, sliced (optional side)
Red onion, thinly slice (optional side)

Directions: Preheat oven to 350 degrees.  Cover the bottom of a 9×12 baking dish with 2 tablespoons of oil.  Add the chicken, onions, and garlic cloves to the pan.  Mix to evenly distribute.  Pour the remaining 2 tablespoons of oil over the mixture.  Sprinkle with the Greek seasoning.  Bake for 30 – 40 minutes until the chicken is fully cooked.  Optional: serve atop a tortilla topped with a dollop of Greek yogurt, feta, a few olives, and/or some thinly sliced red onion.

Greek seasoning
Ingredients
3/4 T. oregano
1/2 t. sea salt
1/2 T. onion powder
1/2 T. garlic powder
1 t. black pepper
1 t. parsley
1 t. paprika
1/2 t. cinnamon
1/2 t. ground nutmeg
1/2 t. thyme

Directions: Add all ingredients to a small bowl and stir to combine.

—————————————– 

Day 2: Greek Chicken Salad with Feta and Tomatoes

Ingredients
Leftover Greek Chicken
Organic greens of your choosing
¼ c. black olives
¼ c. feta cheese, shredded into crumbles
¼. red onion, very thinly sliced (optional)

Dressing Ingredients
1 large clove of garlic, minced with garlic press
1 t. dried oregano
1/2 t. Sea Salt
1/4 t. black pepper, freshly ground
1/4 c. freshly lemon juice, strained of pulp and seeds
1/2 c. olive oil

Directions: To a jar with a lid, add all ingredients and shake vigorously.  In a large bowl, assemble the salad ingredients.  Drizzle dressing atop the salad.


Lemon Israeli Cous Cous with Asparagus Spinach and Feta

Adapted from Two Peas and Their Pod


Ingredients
1 c. orzo
2 cloves garlic, finely chopped
1 t. olive oil
2 bunches of asparagus spears, end removed & cut into 1” pieces
Sea salt/pepper, freshly ground
2 c. fresh, organic baby spinach
1 large lemon, juiced
1/3 c. feta cheese

Directions:  Cook cous cous according to package directions (Do NOT omit the toasting step. It adds an incredible nutty flavor).  While the cous cous cooks, warm a skillet to near medium heat.  Add olive oil and garlic.  Cook until the garlic is fragrant (about a minute). Add the asparagus and saute for about 5 minutes before adding the spinach.  Continue to stir until the spinach wilts.  Give the lemon a few good squeezes.

To a large bowl, combine the cooked cous cous and the asparagus mixture.  Stir in the feta cheese.  Season with salt and pepper and give a final squeeze of lemon.  Serve immediately with a drizzle of olive oil.  Leftovers (if there are any) can be served cold or reheated.

Served alongside pan seared preservative free chicken sausage.


Winter Minestrone Soup

Adapted from Barefoot Contessa


Ingredients
Good olive oil
4 oz. pancetta, ½-inch-diced
1½ c. chopped yellow onions
3 organic carrots, diced
3 organic celery stalks, diced
2½ c. butternut squash, peeled and diced (time saver: buy precut and bagged butternut squash)
4 garlic cloves, minced garlic
¼ to ½ t. each sea salt and freshly ground black pepper
2 t. fresh thyme leaves, chopped
2 – 14 oz. cans organic diced tomatoes
6 to 8 c. organic chicken or vegetable stock
1 bay leaf
2 c. whole wheat pasta spaghetti, broken into approx. ¾” pieces (precooked or uncooked options)
1 (15-ounce) can organic cannellini beans, drained and rinsed
8 to 10 oz. fresh organic baby spinach leaves (alternative: organic tatsoi)
1/2 c. good dry white wine (not cooking wine – if you wouldn’t drink it, don’t cook with it!!!)
2 T. store-bought pesto
Freshly grated Parmesan cheese, for serving

Directions: In a large stock pot heated to near medium heat, add the olive oil to coat the bottom of the pot.  Add the pancetta and allow to cook for 5 minutes, stirring occasionally. Add the onions, carrots, celery, butternut squash, garlic, and sea salt/pepper.  Stir and allow to sauté until the veggies are beginning to soften, stirring occasionally (about 7 minutes). Add the thyme, tomatoes, broth/stock, and bay leaf.

Here’s where some pasta options come into play… 

  • If using uncooked pasta, add it now.
  • If using precooked pasta, do NOT add it now.  Otherwise you’ve have pasta mash 😦

Bring to a boil and then reduce to a simmer.  Allow to simmer a minimum of 15 minutes (if using uncooked pasta).  If using precooked pasta, do NOT add it now.  Continue simmering for 30 minutes (The flavors marry a bit longer, but not enough to make a substantial taste difference).  Remove the bay leaf.  If exceptionally thick, add more stock.  Add the beans, (precooked pasta – if using this option), spinach, wine, and pesto.  Stir until the spinach wilts into the liquid.  Season with sea salt/pepper to taste – it will likely need at least ¼ to 1/2 t. of sea salt.

Serve with grated Parmesan cheese, ideally freshly grated.

 

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Call In The Troops…Leftovers For Days

SNACKS

Banana Oat Muffins with Cinnamon Crumble Top –  A muffin is just a muffin, unless it has a sweet, crumbly top.

DINNERS

Slow Cooker Chicken (or Turkey) Osso Buco – Call in the troops, this meal can feed an army.  Throw it all in the slow cooker.  Top it with some lemon and freshly chopped parsley just before serving.  Your troops will salute you.  I think I’ll replace the rice with quinoa next time…I like options.

Rigatoni with Broccoli and Organic Bagged Salad with Apple Cider Chia Seed Dressing – Here’s a fast and super easy meal that is exceptionally flavorful and nutritional.  It’s crazy just how easy this is to make. Who doesn’t love broccoli with a bit of butter and Parmesan cheese in their pasta?

Jambalaya – Ok, it’s time to get serious here.  This is my “it” recipe.  I have never found a taster who hasn’t enjoyed this jambalaya.  Admittedly, I’ve never served it to a true Cajun, but Cajun cuisine lovers alike tell me this is good stuff.  Leftovers alert!! This will make tons of jambalaya.

Clean Eating Sloppy Joes & Sweet Potato Fries – Mark my word, you will NEVER need to buy a can of store bought Sloppy Joes sauce ever again.  What’s even more impressive…it’s ground turkey.  Some of you are doubting ground turkey Sloppy Joes, I know.  That’s fine.  Make it with grass fed beef first. Then, once you know what I know about the sauce, try it with ground turkey. You won’t be saying… “Where’s the beef?” [I couldn’t resist!]

Hope something makes your belly smile.

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Banana Oat Muffins with Cinnamon Crumble Top

Adapted from Home to Heather


Muffin Ingredients
1 c. whole white wheat flour
1 c. almond flour
3 ripe bananas
3 organic eggs
2 T. honey
1 t. organic vanilla extract
1 t. baking powder
1/2 t. sea salt

Topping Ingredients
1 c. oats
1 t. cinnamon, optional
3 T. organic coconut palm sugar
3 T. coconut oil (or organic butter), softened

Directions: Preheat oven to 350 degrees.  In a small bowl, stir together the muffing topping ingredients and set aside.  Grease muffin tins and set aside.

In a small bowl, combine the dry ingredients.  In a larger bowl, mash the bananas.  To the bananas, stir in the remaining wet ingredients.  Add the dry ingredients to the wet ingredients.  Stir just until combined.  Fill muffin tins ¾ full.  Top the muffins with the oat topping.  Bake for about 20 minutes.


Slow Cooker Chicken (or Turkey) Osso Buco

Adapted from Milk Free Mom 

Ingredients
2 T dried thyme
4 large organic chicken thighs, skin removed and fat trimmed (approximately 3-4 lbs.)
1 large onion, diced
1 lb. frozen organic crinkle cut carrots (do not thaw!)
4 organic celery stalks, chopped
1.5 c. organic brown rice
8 garlic cloves, minced, divided
1 c. dry red wine, optional (alternative: organic stock)
1 28-ounce can organic diced tomatoes in juice

Post Slow Cooker Ingredients
1/2 c. chopped fresh Italian parsley
1 lemon, grated (juice retained as well)
Parmesan cheese, optional topping

Directions: Rub the chicken with thyme and season with salt and pepper.  Place in the bottom of the pot.  Next add the onions, carrots, and celery.  Evenly pour the uncooked rice atop. Carefully pour the liquid ingredients all around (wine and diced tomatoes and their juices).  If the rice is not covered, add some additional water or stock.  Cook on high for 6 hours or low for 8-9 hours.

Use two forks to bring the chicken to the top while also fluffing the rice.  The chicken will fall apart without much effort.  If needed, use the forks to break apart any larger pieces.  Top with the lemon peel and give the lemon a good squeeze too. Add the freshly chopped parsley and stir.  Serve with a drizzle of olive oil and Parmesan cheese.


Rigatoni with Broccoli and Organic Bagged Salad with Apple Cider Chia Seed Dressing

Adapted from Sunset Foods


Ingredients
16 T. olive oil
4 T. organic unsalted butter
8 cloves garlic
2 lb. fresh broccoli florets
2 c. organic broth or stock (Do you know the difference?)
1/2 c. fresh basil
2 lb. whole wheat rigatoni
5 T. Parmesan cheese, grated

Directions: Begin by cooking the pasta in salted water.  While the pasta water is heating, prepare the sauce.  (When the water is boiling, add the pasta.  When the pasta is al dente, drain it and reserve approximately 1 cup of the pasta water.  Do NOT rinse the pasta.)

In the meantime, heat a large skillet to near medium heat. Add the olive oil and butter.  When warm, saute the garlic for about a minute or until fragrant.  Add the broccoli, stir, and allow it to saute for 2 minutes.  Add the stock, bring to a simmer, and cover.  Allow to simmer until the broccoli softens just a bit (about 4-5 minutes).  Add the pasta to the skillet along with the basil.  If needed, add some pasta water to create a bit more sauce.  Top with Parmesan cheese.  Serve with a drizzle of olive oil and some more fresh basil.

Organic Bagged Salad with Apple Cider Chia Seed Dressing

Salad Ingredients
Organic greens of your choosing
Feta cheese (alternatives: Blue Stilton, other stout cheese variety)
Red onions, very thinly sliced
Walnuts, roughly chopped (alternative: pine nuts, sliced almonds)

Apple Cider Chia Seed Dressing
Ingredients
1/3 C. apple cider vinegar
2/3 C. extra virgin olive oil
1/2 t. sea salt
1/4 t. freshly ground black pepper
2 t. Dijon mustard
1 t. local honey
1 T. chia seeds

Directions: In a jar with a lid, add all ingredients and shake vigorously.  Assemble the salad.  Drizzle with desired amount of dressing.


Jambalaya

[Forgot a pic – who doesn’t know what jambalaya looks like, right?.?]

Adapted from The Gracious Pantry

Ingredients
3 T. olive oil
4 organic bell peppers (a variety of colors preferably to add variety of flavors and sweetness)
4 large organic stalks celery
2 large red onions
½ t. sea salt
½ t. black pepper, freshly ground
2 lbs. clean Andouille style sausage (alternatives: shrimp or extra chicken if a clean sausage isn’t available)
2 lbs. organic chicken breast  (alternatives: organic boneless thighs)
1/4 t. cayenne
2 T garlic powder
1 T. onion powder
1 T. paprika
2 t. thyme
2 cloves garlic
1 (15 oz.) can organic tomato sauce, no sugar added
1 (15 oz.) can organic diced tomatoes, no sugar added (alternative: fire roasted tomatoes – cautionary note, things will be spicy!)
3 c. organic chicken broth, (reserve extra broth or use water)
3 c. organic brown rice, dry (quick cooking or tradition)

Directions: To a large stock pot heated to medium, add the olive oil to coat the bottom of the pot.  Add the holy trinity – aka vegetables (bell peppers, celery, and onions) and the salt/pepper.  Give it all a good stir.  Saute until the veggies have softened (approximately 5-7 minutes).  Add the meat (chicken and sausage), dry spices (cayenne, garlic powder, onion powder, paprika, and thyme), and the garlic.  Cook until the chicken is no longer pink (approximately 10 minutes). Add the liquids (tomato sauce, diced tomatoes, and broth) and the rice.  Give it all a good stir.  Bring to a boil and then reduce to a simmer.  Cover and allow to cook, until the rice is done, stirring regularly.  This could be anywhere from 20 to 60 minutes.

Tips: If using quick cook rice, keep a very close eye on things, and stir more regularly.  It will likely need more liquid (broth or water) to prevent sticking/burning.  If using traditional rice, it will require nearly an hour to simmer.  It will likely need more liquid added along the way as well.


Eating Sloppy Joes with Sweet Potato Fries

Adapted from Broke and Bougie and Broke and Bougie

Preparation Note: Prepare the sweet potato fries.  While they are baking, prepare the Sloppy Joes.

Sweet Potato Fries 
(1 sweet potato per person)

Ingredients
3 sweet potatoes
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 on) into French fries.  In a large bowl, toss the 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.

Sloppy Joes
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 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 with a wooden spoon. 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.

Enough already with the holiday food!

SNACKS

Peppermint Chocolate Cookies – Talk about easy. Throw everything in a food processor and scoop the dough onto a baking sheet.  Bake. That’s it.  I know you may be thinking that these are a holiday treat, but in my book, chocolate and peppermint are delicious year round.

DINNERS

Indian Summer Chili – I don’t need an Indian summer to eat this chili. It is fantastic year round.  If you don’t like a spicy chili, cut back on the hot sauce – it’s definitely spicy as is!

Avocado & Bacon Grilled Cheese with Lemon & Garlic Roasted Broccoli – Who doesn’t love a grilled cheese sandwich? Add some bacon and avocado and you’ve got a slightly different take on a classic.  Don’t forget about the broccoli!! This is, by far, the best way to prepare broccoli.  It’s slightly crunchy at the edge, garlicky, lemony, and cheesy.  What is not to love? This meal is on the table in 30 minutes!

One Skillet Chicken Fajitas – I don’t know about you, but after loads of holiday food, I’m ready for a dinner time staple.  You’ve seen this recipe here before, and it’s back again!

Hope something makes your belly smile!

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Peppermint Chocolate Cookies

(No picture this time – I forgot.  That’s ok, really, because they aren’t necessarily pretty.  They are however yummy.)

Adapted from My Whole Food Life

Ingredients
1 c. nut butter (ideas: peanut, almond, cashew, etc.)
¼ c. cacao powder (alternative: unsweetened cocoa powder)
4 T. pure maple syrup
¾ to 1 t. organic peppermint extract
¼ c. chopped clean chocolate (I like Liberty Chocolate)

Directions: Preheat oven to 350 degrees.  Add all ingredients to a food processor (omitting the chocolate chunks).  Process until smooth.  Add the chocolate chunks and pulse a few times to incorporate.  Using a tablespoon to scoop the dough onto a parchment or silicone lined baking sheet.  (Alternatively, a baking stone works too.  May require a few more minutes in the oven).  Bake for 7 to 9 minutes.



Indian Summer Chili 

Adapted from Rachel Ray

 

Ingredients
2-4 T. extra-virgin olive oil
1-2 lbs. organic ground turkey (not 99% fat free)
1-2 T. chili powder (check ingredients to avoid preservatives)
2 T. grill seasoning blend (check ingredients to avoid preservatives–Kroger’s Grill Time Chicken is a good option)
2 T. ground cumin
2 T. Worcestershire sauce, optional (alternative: balsamic vinegar)
1-3 T. hot sauce, medium to extra-spicy (several ingredients add heat – start slow and add more when tasting at the end)
1 large organic onion, chopped
2 large organic green or other color peppers, chopped
1 bottle of stout beer
1 (14 or 16-ounce) can organic tomato sauce
1 can organic diced tomatoes (Carly: organic fire roasted tomatoes)
1 c. organic smoky barbecue sauce (or make your own – recipe below)
1-2 c. organic, frozen corn, optional
plain Greek yogurt (optional topping)
crumbled organic tortilla chips (optional topping)
organic cheddar, shredded (optional topping)

Directions: Heat a large stock pot to medium heat. Add olive oil to coat the bottom of the pan. Add the turkey, chili powder, grill seasoning, cumin, Worcestershire sauce, and hot sauce.  Stir the ingredients and break up the turkey into tiny bits.  Continue cooking until the turkey is no longer pink (approx. 5-7 min.). Add the onions and green peppers, and cook until softened (about 5 min.). Add all other ingredients and bring to a boil.  Immediately reduce heat to barely simmering.  Cover and allow to simmer for at least 20 min.

Homemade BBQ Sauce

Adapted from The Gracious Pantry

Ingredients
1 (15 ounce) can organic tomato sauce
1 (6 ounce) can organic tomato paste
1 t. low sodium soy sauce
2 t. cumin
1 t. paprika
1/8 t. cayenne pepper
1 T. garlic powder (alternative: 3-4 garlic cloves, minced)
1 T. onion powder
4 T. unsulfured molasses
3 T. raw honey
5 T.  balsamic vinegar

Directions: In a medium bowl, add all ingredients and stir to combine. Store unused BBQ sauce in the refrigerator, or freeze.


Avocado & Bacon Grilled Cheese

Adapted from Table for Two

Ingredients
8 slices of 100% whole grain bread, (ideas: Ezekiel, sourdough, etc.)
12 slices of preservative free bacon, cooked to desired doneness
3 avocados, smashed
1 c. good quality  cheese, shredded (ideas: Dubliner, gouda, etc.)

Directions: I’m not sure, but I’m thinking directions might be offensive to most, but just in case… prepare sandwiches layers with bread, cheese, bacon, avocado slices, a final layer of cheese, and bread.  Heat skillet to medium heat and add a tad a butter. Once one side is golden brown, flip.  Once the other side is golden brown and the cheese is melted, it is ready. Don’t skimp on the cheese!!

Both sides of the sandwich deserve a slice or two 🙂

Lemon & Garlic Roasted Broccoli

Ingredients

1 bunch of broccoli, separated into florets
2-3 T. olive oil
salt/pepper to taste
1-2 garlic cloves, minced
Grated Parmesan cheese (topping)
Fresh lemon juice (topping)

Directions: Preheat oven to 425 degrees (bake, NOT convection). In large bowl, toss the broccoli, olive oil, salt/pepper, & garlic.  Arrange in a single layer on a parchment or foil lined baking sheet. Roast for about 20 minutes (at 10 minutes, flip the veggies with a spatula).  After removing from the oven, sprinkle with cheese and freshly squeezed lemon. Serve immediately.


One Skillet Chicken Fajitas

 

Fajitas:
2 T. extra virgin olive oil
1 lb. organic boneless, skinless chicken breasts, cut into strips
1 medium onion, sliced
2-3 large organic bell pepper, seeded/sliced
2-3 cloves of garlic, minced
1 (15 ounce) can organic fire roasted diced tomatoes OR (3-4 chopped medium, fresh tomatoes)
Note: if using fresh tomatoes, add ¼ c. of salsa
2 t. cumin
1 t. paprika
sea salt/pepper
whole wheat tortillas (idea: Ezekiel brand tortillas)

Optional Fajita Fillers:
canned organic black beans, drained & rinsed
organic shredded cheese
organic Greek yogurt or sour cream
salsa
avocado, sliced

Directions: Warm a non-stick skillet to medium heat. Season all sides of the chicken with salt, pepper, and paprika. To the skillet, add the olive oil and chicken. Cook until the chicken is browned on all slides (about 5-6 minutes). Add onions and green peers, cooking until the peppers are softened. Add the garlic and cook until fragrant (about a minute).  Immediately add all remaining ingredients. The tomatoes will sizzle in the skillet. Reduce heat to a simmer. Allow some liquid to cook out (about 10 minutes). Season with salt/pepper to taste. Serve fajita mixture with whole wheat tortillas and your favorite fajita fillers.

“Let them drink eggnog.”

SNACKS

Semi Clean Sugar Cookies Yep, there is a bit of refined sugar in these cookies – specifically in the icing.  I’ve tried several icing recipes, and to be honest, I can’t seem to find one that tastes, looks and acts like traditional sugar cookie icing.  If you have a great “clean” icing recipe, please share.

Clean Eating Eggnog Oh.my.goodness. This is the real deal without all the nasty ingredients in store bought eggnog!  I’d put this recipe up against any store variety.  Have you ever read the ingredients in that stuff !?! Store bought organic eggnog is still full of questionable ingredients.

DINNERS

Creamy Avocado Spinach Pasta A beautiful and creamy pasta option that is ready in a flash.  What makes an already great recipe better? One that requires only a stock pot and a blender.

Kale (or Spinach) Egg Strata This is a trickster recipe. Everyone in my family turned their nose up at the looks of this dish.  However, my “two bite rule” saved the day.  Actually, one bite is all it took to convince them that this recipe is a keeper.  There’s just something about the slight bitterness of rye bread brings that works so well with creamy, cheesy goodness.

Lemon Ricotta Pancakes This is a favorite pancake recipe, so it was a no brainer for Christmas morning. It’s fluffy, lemony, & a tad bit decadent. It’s a sure crowd pleaser every single time.

Hope something makes your belly smile…

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Semi Clean Sugar Cookies

Adapted from 100 Days of Real Food  

Cookie Ingredients
1½ cups white whole-wheat flour, plus more for rolling out the dough
¾ t. baking powder
¼ t. sea salt
½ c. organic cold butter (1 stick), at room temperature
2/3 c. organic coconut sugar
1 organic egg
4 t. organic heavy cream
1 t. organic vanilla extract

Directions: Preheat the oven to 350 degrees.  In a small bowl, whisk together the flour, baking powder, and sea salt.  In a mixer, cream together the butter and coconut palm sugar for two minutes. Reduce the speed, and add the cream and vanilla. Add one-third of the dry ingredients and allow it to combine.  Add the remaining flour in thirds just until combined.  Use your hands to form a ball of dough.  Liberally flour a flat surface to roll out the dough.  Use cookie cutters to cut shapes into the dough.  Carefully place the cookies on a silicone line baking sheet.  Bake for 7 to 10 minutes.  Transfer to cool a cooling rack.

Icing Ingredients
1½ c. powdered sugar
7 – 8 T. organic heavy cream (alternative: orange juice)
2 – 3 T. orange juice
Food coloring, optional (clean dye: India Tree natural dyes)

Directions: In mixing bowl, stir the icing ingredients together with a fork.  Adjust the texture with more/less powdered sugar.  Pour icing into individual containers and stir in food dyes, if using.

Truth: I used some India Tree dye as well as some store bought food coloring with terrible ingredients. Here’s were the 90/10 rule of clean eating comes in to play. It’s Christmas, and we only use these  once a year. I’m quite certain we will all live to tell about it 😏 


Clean Eating Eggnog 

Adapted from The Gracious Pantry  

Ingredients
2 c. organic milk (alternatives: almond milk, cashew milk, etc.)
3 organic egg whites
1/3 c. organic honey
1.5 t. organic vanilla extract
1/2 t. nutmeg
1/2 t. cinnamon + extra to sprinkle on top

Directions: In a medium saucepan, add all of the ingredients.  Use an emersion blender to thoroughly combine the ingredients.  (Alternatively, add all ingredients to a blender.  Run at high speed to combine the ingredients before adding to a sauce pan).  At near medium heat, stir with a whisk, almost constantly.  Do NOT allow to boil or the eggs will scramble.  Instead, aim for barely simmering.  Cook at this temperature for 15-20 minutes. Once it begins to simmer you will notice the mixture beginning to thicken slightly.  At twenty minutes, remove from the heat.  Continue to whisk until simmering has stopped. Cover and refrigerate overnight (or at least 6 hours).

When ready to serve, some additional milk may be needed to thin the eggnog just a bit.


Creamy Avocado Spinach Pasta

Adapted from Jo Cooks   

Ingredients
10 oz. whole wheat spaghetti or fettuccine
1 clove garlic
1 avocado
1 c. fresh organic spinach
½ c. pine nuts
¼ c. organic fresh basil
1 T. fresh lemon juice
Sea salt/pepper, freshly ground
¾ to 1 c. salted pasta water, reserved
Sea salt and pepper to taste
Parmesan cheese, optional topping
Good quality olive oil, optional topping

Directions:  Heat salted pasta water to boiling and cook pasta to your desired doneness.  Drain the pasta, retaining the pasta water. Do NOT rinse the pasta.  

While the pasta cooks, in a food processor or blender, pulse together the garlic, spinach, pine nuts, basil, and lemon. Add the pasta water slowly to achieve your desired sauce consistency.  Season with salt/pepper to taste.  (Note: sauce has no salt, so don’t be surprised by the amount of salt/pepper needed.) 

In a large serving bowl, add the pasta followed by the sauce and stir to evenly coat the pasta. 

Serve individual plates with some Parmesan cheese and a drizzle of good quality olive oil.


Kale (or Spinach) Egg Strata

Adapted from Nutritionist Reviews 


Ingredients
1/2 loaf whole wheat rye bread, cut into bite sized chunks
2 c. organic kale, roughly chopped (alternative: organic spinach)
2 large organic tomatoes, chopped (alternative: 14 oz. can organic diced tomatoes, excess juices drained)
1 small yellow onion chopped or 2-3 chopped green onion or scallions
5 organic eggs
1/4 c. organic milk
1 c. organic plain Greek yogurt
1-2 cloves crushed garlic
1 t. dried dill, optional
1/2 t black pepper
1/2 t garlic powder,
1/3 c. shredded Parmesan cheese
Salsa, optional topping
Several dashes of hot sauce, optional topping
Organic plain Greek yogurt, optional topping

Directions: Preheat oven to 350 degrees.  In a 9×12 baking dish, mix together the kale, tomatoes, onion, and bread.  In a bowl, whisk together the eggs, milk, yogurt, garlic, dill, black pepper, and garlic powder.  Evenly pour the liquid over the kale mixture.  Bake for approximately 30-35 minutes or until the egg mixture has set up (no jiggles when you wiggle the pan).  Remove from the oven and evenly top with the parmesan cheese.  Serve as is, or add some salsa and/or a few dashes of hot sauce. If you’re feeling really adventurous add a dollop of Greek yogurt along with some salsa and/or hot sauce.


Lemon Ricotta Pancakes

Adapted from Sugar and Charm

IMG_6881

Dry Ingredients
1 1/2 c. white whole wheat flour
2 t. baking powder
1 t. baking soda
1 t. sea salt

Wet Ingredients
6 drops or organic, organic liquid stevia (alternatives: ¼ c. honey or pure maple syrup)
1 c. organic milk (ideas: almond milk, cashew milk)
1 organic egg
1 T. organic butter, melted
1 t. organic vanilla extract
1 c.  organic whole milk ricotta cheese
2 lemons, juiced
Zest from 2 lemons

Directions: In a medium bowl, whisk together the wet ingredients.  In a small bowl, stir together the dry ingredients.  Add the dry ingredients to the wet ingredients.  Stir just until combined – do NOT over stir.  Make these pancakes as you would any other pancakes by adding a small amount of clean oil or organic butter to the pan (ideas: coconut oil, olive oil, etc.).  Top with hot, pure maple syrup!

Tip: If you want to take the lemony flavor to the next level, squeeze some lemon juice in the maple syrup before serving!

Alternatively, heat frozen blueberries and mash them into hot syrup.

Serve with preservative free bacon.

Christmas Breakfast Pancakes and Gingerbread Cookies

SNACKS

Chocolate Chunk Gingerbread Cookies – If you are looking for a soft gingerbread cookie with a hint of chocolate, then look no further.  These cute little guys maintain their softness (thanks to coconut oil), and they pack a big ginger and cinnamon punch. Enjoy one, or more than likely two, with some hot chocolate for a perfect treat!

DINNERS

Vitamix Roasted Butternut Squash Soup with Hot Ham & Swiss Grilled Cheese Sandwiches – This creamy soup comes together quite quickly.  Simply roast the butternut squash, and then blend it with the several other ingredients until it’s hot.  That’s it!  Serve it alongside a hot ham and Swiss cheese grilled cheese sandwich and you’ve got a fantastic meal that warms the belly and soul.

Easy Caprese Salad – Recipe repeat alert!  I can’t count the number of times this recipe has saved the day when I have less than 30 minutes to make dinner.  Not only does this come together fast, it can be made in advance too.

Pear Apple Oven Pancakes – Here’s a great Christmas morning breakfast option.  I don’t know about you, but pears and apples are in abundance this time of year #officegifts.  Put them to good use in a most delicious way.  These pancakes are sweet, cinnamony, and visually impressive.

Hope something makes your belly smile!

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Chocolate Chunk Gingerbread Cookies

Adapted from My Whole Food Life

Ingredients
2 1/4 c. white whole wheat flour
1 – 1+1/2 t. ginger (depending ginger flavor)
1+ ½ t. ground cinnamon
1 t. baking soda
1 t. baking powder
1/4 t. ground nutmeg
1/2 t. sea salt
1 t. organic vanilla extract
1/3 c. 100% pure maple syrup
1 free range, organic egg (optional: flax egg replacement)
1/4 c. coconut oil (warmed in microwave to soften, but not liquefied)
1/4 c. unsulfured molasses
½ clean chocolate bar, chopped into chunks (I like Liberty Chocolate)

Directions: Preheat oven to 350 degrees. Combine dry ingredients in a small bowl. Combine and whisk wet ingredients until coconut oil is pea size or smaller.  Add roughly 1/3 of the dry ingredients to the wet ingredients and mix with a spatula. Repeat until dry ingredients are combined into the wet.  Top with chocolate chunks.  Dough will be too dry to mix in chocolate using spatula. With your hands, work the chocolate into the dough just until the dough becomes shiny (warmth of your hands will begin to melt the coconut oil resulting in a shiny surface and provide additional moisture).  Roll out the dough on a lightly floured surface (or between two sheets of parchment paper) to 1/4 – 3/8 inch thickness.  Cut out cookie shapes and bake for 10-12 minutes until edges begin to brown ever so slightly.  Do not over bake. Gingerbread men will still be soft in their belly regions when done. 

Note: I bake them on a baking stone. If using a baking sheet, they may require less baking time. 

Confession: for the pictured gingerbread cookies, I forgot to stir in the chocolate. I improvised by pressing chunks into them as if to create chocolate buttons 😏


Pear Apple Oven Pancakes

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.


Vitamix Roasted Butternut Squash Soup with Hot Ham & Swiss Grilled Cheese Sandwiches

Adapted from Vitamix

 

Ingredients
2.5 c. organic chicken broth
1 medium butternut squash, halved lengthwise, seeds removed (how to roast a butternut squash)
½ T. olive oil
Sea salt/black pepper, freshly ground
1 t. maple syrup
Pinch of nutmeg
1/4 t. ground cinnamon
2 T. Parmesan cheese
1 slice Ezekiel bread
Salt and pepper, to taste
Organic Greek yogurt, optional garnish

Directions: Heat oven to 400 degree (bake, NOT convection).  On a baking sheet, lay butternut squash halves flesh side up.  Drizzle with olive oil and sprinkle with sea salt/pepper.  Roast for 20-25 minutes or until the flesh is very soft.  Remove from the oven and allow to rest until it can be safely handled and the flesh scraped out with a spoon.

Place the remaining ingredients in the Vitamix container in the following order: broth, squash, maple syrup, nutmeg, cinnamon, cheese, and bread. Select lowest speed and slowly increase to highest speed. Blend for 4-5 minutes or until heavy steam escapes from the vented lid.  If you have a soup setting, select this instead.  Season with sea salt/pepper, to taste.  Consider a dollop of organic Greek yogurt for a slight tangy quick.


Easy Caprese Salad

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.

 

Cold Weather Culinary Comforts

SNACKS

Breakfast Cookies – A great grab and go, guilt free breakfast item.  Or, it’s simply a great treat for when a cookie craving hits! (forgot to snap a pic – oops)

DINNERS

Roasted Tomato Soup with Oven Baked Caprese Grilled Cheese Sandwiches  – This is where it’s at when it comes to tomato soup. When you add the Caprese Grilled Cheese Sandwich, your life will be complete.  I’m not even kidding!

Pan Seared Balsamic Marinated Chicken and Lemon & Garlic Roasted Broccoli  – This dinner option may not seem all that interesting at first read. At first bite, you’ll appreciate its flavor and simplicity.  #30minutedinner

Indian Summer Chili – I don’t know why this is a “summer chili.” It is fantastic year round.  Get used to this recipe…it’s on repeat in my house often.  If you don’t like spicy chili, cut back on the hot sauce – it’s definitely spicy!

Arugula and Feta Farro with Pan Seared Chicken Sausage – This is a repeat recipe too.  It’s also a quick, impressive dinner option -great for entertaining.  It’s crazy easy, yet it tastes like hours of kitchen time was spent creating it. I usually double this recipe to ensure we can enjoy it all over again at lunch.  

Hope something makes your belly smile.

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 Breakfast Cookies

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)
1/2 c. shelled pistachios, optional

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).


Roasted Tomato Soup with Oven Baked Caprese Grilled Cheese Sandwiches

Adapted Food Network  

Ingredients
1 lb. organic vine-ripened tomatoes
3 T. extra-virgin olive oil (1 T. + 2 T.)
1/2 c. finely sliced fresh basil leaves
sea salt and black pepper, freshly ground
3 garlic cloves, minced
1(28 oz.) can crushed or whole tomatoes (preferably, San Marzano tomatoes)
28 oz. water (tip: refill the can of tomatoes)
1/2 loaf 100% whole grain sourdough bread, broken into bite sized pieces
Parmesan cheese, freshly grated (optional topping)

Directions: Preheat the oven to 450 degrees.  Quarter the tomatoes and place on a baking sheet.  Drizzle the tomatoes with 1 T. of olive oil and sprinkle with sea salt.  Toss the tomatoes with your hands to evenly cover with oil and salt.  Roast in the oven for approximately 15 – 20 minutes until the edges are browning slightly.

In the meantime, heat a stock pot to medium heat.  Add the remaining 2 T. of olive oil, fresh basil, minced garlic.  Sauté the basil for one minute, stirring constantly.  Add the canned tomatoes and water (refill the tomato can with water to get all of the tomato and their juices).  With a wooden spoon, break up the tomatoes (if using canned whole tomatoes).  Season with freshly ground salt and pepper, to taste.  Bring to a boil and then reduce to a simmer.  Stir in the bread.  When they are ready, add the roasted tomatoes.  Scrape the baking sheet to get all of the roasted bits and remaining oil.  Allow the soup to simmer for 5 to 10 minutes before serving. (I like to use a hand held immersion blender to puree the soup just a bit).   Serve with a drizzle of olive oil and a sprinkle of parmesan cheese.

Tips:

  • Reserve a few roasted tomatoes for the Caprese Grilled Cheese Sandwiches (see recipe below)
  • The original recipe calls for “day old” bread. This is not essential.  You can use bread straight from the bread bag.  It won’t impact the recipe in the least.

Oven Baked Caprese Grilled Cheese Sandwiches

 

Sandwiches Ingredients
100% whole grain sourdough bread
Organic mozzarella cheese, sliced or shredded
organic tomatoes, very thinly sliced (alternative: several roasted tomatoes from the soup recipe)
fresh basil leaves

Directions: Preheat the oven to 425 degrees.  Assemble the sandwiches as if you were making them for the traditional skillet version.  Sandwich order: bread, cheese, basil leaves, tomato slices, a bit more cheese, bread).  Place buttered side down on a baking sheet.  Bake for approximately 8 minutes on each side. Check the sandwiches a few minutes early to ensure the bottoms are not getting too dark.


Balsamic Marinated Grilled Chicken Breasts with Lemon & Garlic Roasted Broccoli

Marinade
¼ c. balsamic vinegar
1 T. Dijon mustard
Freshly ground sea salt and pepper
3-4 organic chicken breasts

Directions: Seal chicken breasts in a large Ziploc bag with marinade ingredients.  Marinade for at least 4 hour (preferably overnight).  Pan sear the chicken on both side until thoroughly cooked.

Note: If making to serve with Lemon & Garlic Roasted Broccoli (recipe below), begin pan searing the chicken once the broccoli has begun roasting.

Lemon & Garlic Roasted Broccoli

Ingredients
1 bunch of broccoli, separated into florets
2-3 T. olive oil
salt/pepper to taste
1-2 garlic cloves, minced
Parmesan cheese, grated (topping)
Fresh lemon juice (topping)

Directions: Preheat oven to 425 (bake, NOT convection). In large bowl, toss the broccoli, olive oil, salt/pepper, & garlic.  Arrange in a single layer on a parchment or foil lined baking sheet. Roast for about 20 minutes (at 10 minutes, flip the veggies with a spatula).  After removing from the oven, sprinkle with cheese and freshly squeezed lemon. Serve immediately.


Indian Summer Chili 

Adapted from Rachel Ray

IMG_7039-0

Ingredients
3-4 T. extra-virgin olive oil
2 lbs. organic ground turkey breast (not 99% fat free)
4 T. chili powder (check ingredients to avoid preservatives)
4 T. grill seasoning blend (check ingredients to avoid preservatives–Kroger’s Grill Time Chicken is a good option)
2 T. ground cumin
2 T. Worcestershire sauce, optional (alternative: balsamic vinegar)
1 – 3 T. hot sauce, medium to extra-spicy (several ingredients add heat – start slow and add more when tasting at the end)
1-2 large organic onion, chopped
2-4 large organic green or other color peppers, chopped
1 bottle of stout beer
2 (14 or 16-ounce) cans organic tomato sauce
1 can organic diced tomatoes (Carly: organic fire roasted tomatoes)
1 c. organic smoky barbecue sauce (or make your own – recipe below)
2-3 c. organic, frozen corn, optional
plain Greek yogurt (optional topping)
crumbled organic tortilla chips (optional topping)
organic cheddar, shredded (optional topping)

Directions: Heat large, stock pot (or large Dutch oven) to medium heat. Add olive oil to coat bottom of pan. Add turkey, chili powder, grill seasoning, cumin, Worcestershire sauce, and hot sauce.  Mix ingredients and break up the turkey into tiny bits.  Continue cooking until turkey is no longer pink (approx. 5-7 min.). Add onions and green peppers and cook until softened (about 5 min.). Add all other ingredients and bring to a boil.  Immediately reduce heat to barely simmering.  Cover and allow to simmer for at least 20 min.

Homemade BBQ Sauce

Adapted from The Gracious Pantry
Ingredients
1 (15 ounce) can organic tomato sauce
1 (6 ounce) can organic tomato paste
1 t. low sodium soy sauce
2 t. cumin
1 t. paprika
1/8 t. cayenne pepper
1 T. garlic powder (alternative: 3-4 garlic cloves, minced)
1 T. onion powder
4 T. unsulfured molasses
3 T. raw honey
5 T.  balsamic vinegar
Directions: In a medium bowl, add all ingredients and stir to combine. Store unused BBQ sauce in the refrigerator.


Arugula and Feta Farro with Pan Seared Chicken Sausage

Adapted from Organize Yourself Skinny  

Lemon Garlic Dressing Ingredients
1/2 c. extra virgin olive oil
4 garlic cloves, grated or finely minced
2 lemons, juiced
¼ t. sea salt and pepper

Farro Ingredients
2 c. farro (whole grain)
4 c. organic chicken broth (alternatives: vegetable broth or water)
2 c. organic arugula (OR organic kale), reserve the remaining greens for the salad
1c. + ½ c. feta cheese, grated

(Tip: Buy a block of feta and grate it myself. Prepackaged feta crumbles have additives!)

Directions: In a small bowl, whisk together the olive oil, garlic, lemon juice, and salt/pepper and set aside.

(Note: One-half will be used for this recipe.  I reserve the remaining for a fantastic salad dressing.)

In a medium size stock pot, add the farro and broth.  Bring to a boil and then immediately reduce to a simmer.  Cover and cook per the package instructions.

Prepare the chicken sausage by pan searing while the farro is simmering.

Drain the farro and return it to the stock pot.  Mix in the greens (arugula or kale) and feta to the warm farro.  Once the greens have wilted, pour ½ of the lemon-garlic olive oil over the top and mix to combine.  Season with sea salt/pepper to taste.

Serve the chicken sausage alongside the farro.  Alternatively, slice the cooked chicken sausage and stir it into the prepared farro.

One Soup, Two Ways #doubledutysoup

SNACKS

Bear Paw Cookies – Who doesn’t love chocolate oatmeal cookies shaped like bear paws?  For me, these cookies were a perfect companion to coffee (or hot tea).  My daughter, on the other hand, wasn’t a huge fan because they weren’t exceptionally sweet.  This was easily fixed with a drizzle of honey.  Alternatively, you could increase the coconut palm sugar by 1/3 cup.

DINNERS

White Bean Soup with Spinach and Leeks – One soup, two ways.  Genius. Day 1: prepare the soup per as indicated below.  Day 2: throw the leftovers in a blender and puree.  It is equally delicious both ways, but it feels like two completing different meals!  #doubledutysoup

Spinach Pie with Easy Olive Oil Pastry Dough – The hubs was traveling this week so this recipe lasted several days for me and my sweet girl. Spinach Pie is reminiscent of a quiche because of its egg, cheese, and crust.  Texturally (Is that a word? Let’s go with yes), it’s a bit different. The cottage cheese and frozen spinach make it more dense and hearty.  Instead of buying a frozen whole wheat crust, make your own with a super fast and easy dough that is pressed into the pie pan with your fingers (no rolling pin needed).

Hope something makes your belly smile…

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Bear Paw Cookies

Adapted from The Fit Housewife

   

Wet Ingredients
1/2 c. coconut oil, softened
2/3 c. coconut palm sugar (option: add 1/3 c. more to sweeten)
1/2 c. unsweetened, organic applesauce
1 organic egg
1 t. organic vanilla extract

Dry Ingredients
1 c. whole white wheat flour
1 t. baking soda
3 c. organic rolled oats (NOT steel cut)
1 T. chia seeds
¼ t. sea salt

Stir In Ingredient
1/2 c. chocolate chunks, roughly chopped (try my favorite clean chocolate: liberty chocolate)

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, and stir a few times by hand.  Fold in the chocolate chunks by hand.  Use a large scoop to create individual mounds. Place On a silicone lined baking sheet or baking stone. Create bear paws by flattening the mounds slightly. Slice partially through the top half of the dough in two sections with a knife.

Bake for 10-12 minutes

Note: These aren’t exceptionally sweet.  This is can be easily fixed with a drizzle of honey.  Alternatively, you could increase the coconut palm sugar by 1/3 cup.


White Bean Soup with Spinach and Leeks

Adapted from Eat Good 4 Life

  Ingredients
2 cans organic white beans, rinsed and drained
2 T. of olive oil
½ t. sea salt
½ t. freshly cracked pepper
1 bag frozen leeks, (alternative: 4 leeks, chopped into thinly sliced rings)
2 t. ground cumin
2 t. paprika
4 garlic cloves, minced
1-2 bay leaves
1/2 c. whole wheat couscous
4 c. fresh organic spinach leaves
Sea salt and pepper to taste
4-6 c. organic broth or stock (alternative: water)
Parmesan cheese, shaved (optional topping)

Directions: To a heated stock pot, add the olive oil.  Stir in the leeks, sea salt, pepper, cumin, and paprika.  Saute the leeks until softened (about 8 to 10 minutes).  Add the garlic and cook until fragrant (about a minute).  Add the beans, broth and bay leaves.  Bring to a boil and then reduce to a simmer and cook for 10 minutes.  Add the couscous and cook another 5 minutes.  Stir in the spinach leaves.  Season to taste (another ½ t. sea salt or more is likely needed). Enjoy topped with grated Parmesan cheese. Refrigerate leftovers.

Day 2:  Puree leftover soup in a blender.  If using a Vitamix, you can blend on high until steaming at the lid (or use the soup setting).  Otherwise, warm the soup on the stove top or microwave.

    


Spinach Pie with Easy Olive Oil Pastry Dough

Adapted from Trader Joes and Spicie Foodie

   

 Crust Ingredients
2 c. whole white wheat flour
1/3 c. extra virgin olive oil (or other oil of your choice)
1/3 c. cold water (plus 1-2 more T. of water)
Pinch of sea salt
4 drops organic stevia, optional

Directions: In a small bowl, stir together the dry ingredients.  Create a well in the middle of the dry ingredients.  Pour the wet ingredients into the well.  Stir together with a fork until a dough texture begins to form.  Press the dough into a pie pan with fingers to create a crust on the bottom and up the sides of the pan.

Pie Ingredients
16 oz. organic cottage cheese
4 oz. organic shredded cheese, halved
1 16 oz. pkg. organic frozen spinach, defrosted, drained, and squeezed
3 organic eggs
3 T. whole white wheat flour
2-3 garlic cloves, minced
1 T. organic butter, cut into chunks
¼ t. sea salt
¼ t. ground pepper, freshly ground
½ t. Trader Joe’s 21 Seasoning Salute (alternative: dried Italian seasoning)

Directions: Preheat oven 375º F. Combine pie ingredients in a bowl, reserving one half of the shredded cheese.  Pour into pie crust. Top with the remaining shredded cheese.  Bake approximately 45 minutes. Let stand 15 minutes before cutting.

Enjoy as is or top with salsa, a few glugs of hot sauce, and/or a dollop of Greek yogurt.