Clean Living Recipes
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Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 small whole-wheat tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
ROASTED FINGERLING POTATOES & CAULIFLOWER
purple fingerling potatoes and cauliflower with olive oil, sea salt, pepper, and 2 tbs shredded parm cheese. Roasted that until it was nice and brown and paired that mix with chicken cutlets that I seasoned with herb de provence and pan seared.
It was a whole head of cauliflower and about 1 lb of potatoes on a baking sheet at 425 for 20 minutes, then to crisp it up, I put the broiler on for 2 mins. Perfect
NO BAKE ENERGY BITES
No bake energy bites:
1 cup oatmeal
1/2 cup natural peanut butter
... 1/3 cup honey
1 cup unsweetened coconut flakes
1/2 cup ground flaxseed
1 scoop chocolate whey protein
1 tsp vanilla
http://www.bodybuilding.com/fun/jamie-easons-livefit-recipes-cinnamon-swirl-protein-bread.html
PUMPKIN PIE SPICE SMOOTHIE
I used 1 cup of unsweetened vanilla almond milk, 1 cup of spinach (can't even taste it!), 1 scoop of vanilla protein powder, 4 pumpkin ice cubes, 1 Tbl. ground flax seed, and cinnamon and pumpkin pie spice to taste. SO delicious! I made one last night with pumpkin that wasn't frozen and it wasn't as creamy. I definitely prefer it with frozen pumpkin. I want one now! BTW - 4 cubes is about 1/2 cup of pumpkin.
POBLANO AND SKIRT STEAK FAJITAS
Clean Living Recipes
2 ripe avocados, pitted
1/2 cup chopped fresh cilantro
3 tablespoons lime juice, divided, plus lime wedges for garnish
1 1/2 teaspoons sea salt, divided
1/2 teaspoon freshly ground pepper, divided
2 bunches scallions, trimmed
3 poblano peppers
3 teaspoons EVOO, divided
1 teaspoon ground ancho chile
1/2 teaspoon ground cumin
1-1 1/4 pounds skirt steak, trimmed
Hot sauce, for serving
12 6-inch whole wheat tortillas
1.Preheat grill to high.
2.Mash avocados in a medium bowl with a fork. Stir in cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.
3.Brush scallions and poblanos with 2 teaspoons oil. Combine ancho chile, cumin, 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl. Rub both sides of steak with the remaining 1 teaspoon oil and the spice mixture.
4.Oil the grill rack. Grill the poblanos, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Grill the scallions, turning frequently, until softened and lightly charred, 2 to 4 minutes. Grill the steak 2 to 3 minutes per side for medium-rare. Transfer the steak to a cutting board, tent with foil and let rest.
5.Meanwhile, slice the scallions into 1-inch pieces and transfer to a serving dish. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish. Add the remaining 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine. Slice the steak very thinly, then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas.
CLEAN EGG MUFFINS - Oxygen Magazine
Ready in 40 minutes • Makes 12 servings
Ingredients:
- Oil spray
- 4 scallions, minced
- 2 carrots, shredded
- 1/2 red pepper, minced
- 1/2 zucchini, shredded
- 14 egg whites
- 4 whole eggs
- 1/2 tsp basil
- 1/4 tsp oregano
- Dash sea salt and pepper
Instructions:
- Preheat oven to 375°F. Coat a 12-muffin tin with a little oil to prevent sticking.
- Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
- Whisk eggs and seasonings in a large mixing bowl.
- Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.
Nutrients per serving (98 g):
Calories: 56, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 71 mg, Sodium: 93 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g, Iron: 0.5 mgSTORAGE TIP: Muffins will keep up to one week in the refrigerator or can be frozen. If freezing, allow to thaw in the refrigerator overnight.
BAKED APPLE OATMEAL
SESAME-CRUSTED CHICKEN
Muscle & Fitness Hers
Serves 4
Vinaigrette
1 small shallot, minced (about 2 Tbsp.)
2 tsp. whole-grain mustard
1 tsp. sugar
1 1/2 Tbsp. champagne vinegar
1 1/2 Tbsp. olive oil
4 skinless, boneless chicken breasts Salt and pepper to taste
4 Tbsp. sesame seeds, divided
2 grapefruits, peeled and sectioned
4 navel oranges, peeled and sectioned
5 oz. watercress, trimmed
Nonstick cooking spray
1. Place vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
2. Place one chicken breast between two pieces of plastic wrap and pound with a meat tenderizer or the bottom of a small pan until the chicken is 1/4-1/3-inch thick Repeat with remaining chicken. Season with salt and pepper and sprinkle 1 Tbsp, sesame seeds on both sides.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and cook 2-3 minutes per side or until cooked through. Transfer to a dinner plate and repeat with remaining chicken if necessary.
4. Place grapefruits, oranges, watercress and 2 Tbsp. vinaigrette in a medium bowl. Stir to combine and divide equally atop each chicken breast. Serve with remaining dressing.
NUTRITION FACTS (per serving): 296 calories, 21 g protein, 32 g carbs, 11 g fat, 5 g fiber, 41 mg cholesterol, 91 mg sodium, 22 g sugar
•1 1/2 to 2 pounds boneless country-style ribs
•3 teaspoons Cajun seasoning
•1/4 teaspoon garlic powder
•1/2 teaspoon onion powder
•1 medium onion, sliced
•1/2 cup barbecue sauce
Wash ribs and pat dry. Combine Cajun seasoning, garlic powder and onion powder. Rub seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. then top with onion slices. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.
CHICKEN ENCHILADAS
A friend of mine gave me this recipe and it is DELISH!
4-6 Skinless Chicken Breasts
1 Block of Cream Cheese
2 cans of Green Chiles
2 large cans of Green Enchilada Sauce
Corn or Flour Tortillas
Shredded Cheese
Cut the chicken into chunks and place in skillet until cooked. Add 8-10 oz of cream cheese to skillet along with 1-2 small cans of diced chile peppers stir all in skillet until cream cheese is melted and all is well blended. get tortilla put chicken in it roll up and place in baking dish. make sure to pour green sauce to coat bottom of pan so tortilla wont stick. when all the tortillas are filled pour rest of of green sauce(2 large cans) over tortillas. then get shredded cheese sprinkle over enchiladas cover with foil put in oven at 425 until cheese is melted and their is your awesome easy dinner!!
SPAGHETTI SAUCE
2 large cans tomatoes
2 small cans tomato paste
5 cloves garlic (chopped)
3 tsp. Oregano
3 1/2 tsp. Basil
1/2 c. fresh parsley (chopped)
2 tsp. salt
1/2 tsp. black pepper
2/3 c. onion (chopped)
2/3 c. olive oil
3/4 c. white wine
1 tblsp. brown sugar
1 lb. Beef (browned)
1 lb. Italian Sausage (browned)
Chop parsley, garlic and onion; set onion aside. In a food processor mix tomatoes, tomato paste, oregano, basil, garlic, parsley, salt, pepper, brown sugar and mix until smooth. Meanwhile, pour the olive oil in a pan and toss onion in, saute for about 2 minutes. Pour onion mixture into sauce. Mix in the white wine and simmer over low heat until ready to serve.
BAKED SPAGHETTI
1 (16 ounce) package spaghetti
2 cups shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
3 eggs, beaten
1 tablespoon olive or vegetable oil
2 teaspoons garlic powder
salt and pepper to taste
1 (28 ounce) jar spaghetti sauce
1 6 oz jar spaghetti sauce
Directions
1.Cook spaghetti according to package directions; drain. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Top with spaghetti sauce. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
CRUNCHY RANCH CHICKEN
Ingredients
2 cups corn flake crumbs
2 tablespoons fresh parsley, chopped
2/3 cup ranch dressing
2 lbs boneless skinless chicken breasts, cut into thin strips
Directions
1Marinate chicken tenders in Buttermilk Ranch for 4+ hours
21Combine cornflake crumbs and parsley.
3Dip chicken into dressing mixture.
4Cover with cornflake mixture.
5Place on lightly sprayed non stick pan.
6Bake 8 minutes or until tender in a 425 degree oven
YUMMY DEVILED EGGS
Ingredients
12 Large Eggs
6 Tablespoons of Light Mayonnaise
1 Tablespoon of Dijon Mustard
2 Teaspoons of Pickle Relish
1 Tablespoon of Vegetable Oil
2 Teaspoons of Fresh Chopped Dill
1/8 Teaspoon of Salt
A Couple of Dashes of Hot Sauce
A Pinch of Ground Black Pepper
Directions
Ok, now I said this was simple, so simple is what you are going to get...
You are going to need 12 minutes of cooking time, and just 5 minutes of preparation time.
Step #1: Place 12 eggs in a large pot. Fill the pot with enough water to cover the eggs. Add your 1 tablespoon of vegetable oil, and then bring the water to a boil. Once the water boils, reduce the heat to a simmer, and then cook for 12 minutes. When finished, drain the hot water from the pot, and place the pot in the sink. Run cold water over the eggs unti they have cooled.
Step #2: Peel the eggs. Once peeled run them under water to remove any small pieces of egg shell that may remain. With a sharp knife, but the boiled eggs in half, length-wise. Cut them straight down the middle, so that you have two even halves. Remove the yellow yolks, and place them in a mixing bowl. Repeat these steps for all 12 eggs.
Step #3: Place all your egg white halves in your egg trays. If you don't have egg trays, you can arrange them in the bottom of a large Tupperware container. Lay them flat with the cut sides up, so that you will easily be able to fill them later.
Step #4: It is time to add the remaining ingredients into the mixing bowl with your egg yolks. Add 1 tablespoon of Dijon mustard, 2 teaspoons of fresh chopped dill, 6 tablespoons of light mayonnaise, 2 teaspoons of pickle relish, a dash of salt, a pinch of ground black pepper, and a couple of dashes of hot pepper sauce. Now mash them all together until you have a good consistent mix of the ingredients.
Step #5: Transfer your mix into a large ZipLock baggie. Snip off one corner of this baggie with a pair of scissors, and squeeze the contents of the ZipLock baggie through the hole to fill your eggs. This little trick will help you fill your eggs so that it will look like it was done by a pro.
Step #6: Refrigerate your eggs until it is time to serve them.
Pineapple Casserole
Ingredients
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 2 cups grated sharp cheddar
- 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
- 1 cup cracker crumbs (recommended: Ritz)
- 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
