Banana Oat Muffins with Cinnamon Crumble Top – A muffin is just a muffin, unless it has a sweet, crumbly top.
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
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
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
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
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
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.
[Forgot a pic – who doesn’t know what jambalaya looks like, right?.?]
Adapted from The Gracious Pantry
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
Preparation Note: Prepare the sweet potato fries. While they are baking, prepare the Sloppy Joes.
Sweet Potato Fries
(1 sweet potato per person)
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.
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.