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Sunday, October 16, 2016

Recycle! Repurpose! Eat Clean!

I have been making my own granola for a long time.  I had a go to recipe that I still like a lot but my SIL turned me onto one that crisps up even better.... plus it bakes in about half the time.... AND it makes more than the other recipe!  So I still use the other one occasionally, but new go to is from  I make a batch of this about once a week.  We like to make a snack with plain yogurt, chopped fresh or frozen berries, and a handful of granola.  The nice thing about granola is you can really just throw in whatever you happen to have... within reason!  This is the version I made today:

Healthy Granola from Cookie and Kate

4 cups rolled oats (old fashioned)
1-1/2 cups chopped almonds
1 tsp fine sea salt
1/2 tsp cinnamon
1/2 cup melted coconut oil
1/2 cup real maple syrup (or honey, or a combination of both!)
1 tsp vanilla
1 cup unsweetened coconut flakes
3/4 cup dark chocolate chips

  • Preheat oven to 350F.  Cover a large baking sheet with parchment paper.
  • In a large mixing bowl, combine all ingredients except chocolate chips.  Stir to mix.
  • Pour mixture onto baking sheet, spreading into an even layer.
  • Bake at 350 until golden, about 25 minutes, stirring about half way through.
  • Remove from oven and allow to cool completely.  It will continue to crisp as it cools.
  • Break into pieces and add chocolate chips.
  • Serve in an airtight container.

So that's snacks and maybe even part of a great breakfast!  But my focus for you is supper entrees!  So what's for supper this week????  Well, I'm going to make some good use of some leftovers from last week!  We had a pot roast and some grilled chicken, remember?

Grilled Chicken Caesar Salad - Dice leftover grilled chicken.  Rinse and dry one or two heads of Romaine.  Cut Romaine into small pieces.  Toss lettuce with Caesar dressing (yes, I buy it prepared, no, it's not totally clean!).  Sprinkle chopped bacon and shredded Parmesan over top.  Add chicken!

Beef Vegetable Soup - Using last week's pot roast, shred or chop about 2 cups beef and throw that in your slow cooker or large pot.  Also add some of the leftover onions and carrots from your roast.  If you saved the broth, use that.  If not, add about two cups of beef broth.  (You can use leftover broth and added broth.... that's what I had to do.)  Add one 26 oz. can crushed tomatoes.  Add about 1-1/2 cups frozen mixed vegetables.  Heat through.

Barbecue Beef Sandwiches - We get whole wheat hamburger buns from Trader Joe's for these.  They don't have any added sugar!  MR just shreds some of the leftover beef and mixes it with his barbecue sauce:
Barbecue Sauce (you will have extra to freeze!)
One 6 oz. can tomato paste
2 oz. apple cider vinegar
3 oz. water
2 TBSP blackstrap molasses
1 TBSP honey
1TBSP prepared mustard

Pumpkin Chipotle Soup with Chicken - This recipe is a hit every time I make it!  This week, we will add in a little diced chicken for protein.  You can serve this with a salad or even grilled cheese!  It's very important that you use only as much chipotle as the recipe calls for.  Also, you can sub whatever sweetener you prefer.  I use coconut sugar.

My entree list is a little short this week!  That's because we are going out one night and eating something definitely not clean and not easy to get another... no point telling you about that!  But you can browse my blog and find lots more great recipe ideas.  I've been thinking about some sweets and treats and I hope to provide you something very special very soon!  Until then ,check out this really easy Chocolate Mousse recipe!!  (It calls for agave, but I use honey.)

Until then, have a great week and Keep it Clean!

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Monday, October 10, 2016

It's Easy to Fall in Love With Autumn!

There is a bit of a chill in the air this morning which makes me excited for all my Fall favorites!  Sometimes there will be pumpkin (but not today!), but mostly it will just be belly-filling, amazing flavors warming your heart!

This week's featured item is something for your hurry-up-run-out-the-door mornings.  Make them ahead and, as the title suggests, Grab and Go!  I told you before, I don't do a lot of prep, but making a batch of muffins on the weekend is easy!  And I am all about easy!

Featured recipe:  Grab n Go Pancake Muffins
A couple notes about these muffins -- I made them once with freeze dried berries and once with frozen berries.  The freeze dried were better because they didn't impact the consistency of the batter.  I also made them once using 1/4 cup real maple syrup in place of the sweetener.  I loved this!!  But if you use maple syrup, add just a little more almond flour to keep the batter from being too runny. Doesn't matter how you make them... just make them!!

Since I gave you a grab and go breakfast recipe this week, I still have to come up with some dinner entrees.  But that's okay, because I have a bunch of great ones.  The thing about eating clean and healthy is that it really does open you up to a lot of great recipes.  I try to keep them simple and without a lot of weird ingredients, because in addition to eating clean, I am all about easy.  I think I already said that, but it bears repeating!  My recipe collections are about clean AND easy!!  So check them out....

While it's still not really cold, let's fire up the grill!  I love the taste of fried shallots.  Make a lot and you can keep them handy to throw on top of salads.  You will be so glad you did.  Amazing flavor!

Grilled Chicken with sauteed shallots and rosemary.  Season chicken breasts with salt and pepper (or whatever you want.... maybe a little lemon pepper?) grill as usual.  While that's going on, thickly slick 4 medium shallots, saute in 4 tablespoons coconut oil with 2 tablespoons of fresh chopped rosemary.    When you take the chicken off the grill, give it a quick turn in the pan with the shallots and rosemary to sear in the flavors.  Serve with a green salad.

Stuffed Sweet Potatoes - I love quinoa.  It is so versatile and so good for you!  This recipe is stuffed with amazing flavors.  You won't believe you're eating healthy!

Parmesan Chicken Tenders - These are adult and kid friendly!  Dip them in whatever makes you happy, serve them up with some baked sweet potato fries!

Meatballs alla Parmigiana - These are my absolutely favorite meatballs!  They are low carb, but they are also full of flavor.  They freeze well too!  Pair them up with my....

Super Easy Marinara:

2 TBSP olive oil
Medium onion, chopped
1 tsp. chopped garlic
3/4 cup frozen mixed peppers
1 small carrot, finely chopped
2  26 oz. can crushed tomatoes
1/2 cup red wine (optional)
1 or 2 TBSP Italian seasoning (to your taste)

Heat the olive oil in a large saucepan over medium high heat.  Add onions and cook a few minutes until they start to soften.  Add garlic and cook another minute or so.  Add mixed peppers and carrot.  Cook and stir about 5 or 6 minutes until they begin to soften.  Add crushed tomatoes, red wine, and seasoning.  Stir and heat until it's warmed through.  Turn heat to low, cover pan, and allow to simmer at least one hour, stirring occasionally.

I'm not going to kid you, I think the wine really makes this sauce amazing!  But if you don't have it, or prefer not to use it, it will still be fine.

Balsamic Pot Roast - I love making a pot roast.  First, it's a crock pot thing so that makes my life easy.  Second, there are almost always leftovers so I can make sandwiches, soup, or just eat it!!  And did I mention it's easy?!  (Did I also mention how much I like things to be easy?!)

Chili - Always a cold weather favorite!  We make this different ways, depending on what I have in the cupboard!  This week:
1 pound ground beef, cook and stir over medium high heat until cooked through and crumbly
About halfway through cooking the meat:
Add 1 onions (chopped)
1/2 cup fresh or frozen mixed peppers
Once all that is cooked through, add:
26 oz can of crushed tomatoes
15 oz can of black beans, drained and rinsed
15 oz can of pintos, drained and rinsed
Chili powder to taste
Stir and heat thoroughly.  Turn heat to low and simmer 30 minutes or more.

Making this list is making me hungry!  I better get to the store and get busy!  What are you eating this week?  Whatever it is... Keep it Clean!

Also, if you haven't already -- sign up for my once weekly emails!  I will send you recipes every week.  But only once a week!  I will not sell or share your contact information.  I will not try to sell you any products.  This blog is just to help spread the good word about clean eating!  Just enter your email in the tool on the left.  So easy.... remember when I said I like things easy?!

Monday, October 3, 2016

All Aboard!!!!

The hardest part of clean eating is the hardest part of any eating plan.... figuring out what to make!  I would like to say I do all kinds of prep on Sunday so that my life is so easy breeze (cue the wind through my hair) all week long.  But, you know what.... life ain't like that!  But one thing I do always do is make a menu.  Clean eating doesn't have to be hard at all... but in order to make it even easier and keep your costs down, you will want to plan.

So!  I want to make life easier for you.  Come on board the clean eating train and I will provide you a weekly menu ideas along with recipes.  I will introduce at least one new personally tested recipe every week.  Most of my ideas will only include the entree.  You can fill in with veggies, fruit, and sides as you choose. Subscribe now so you don't miss a bite!

This week's featured recipe is Egg Roll Stir Fry!  I love this recipe for a couple reasons:  1) It tastes amazing and 2) The ingredients are easy to find at your favorite grocery.  Plus, extra bonus, you can whip this up really quick!

MON - Egg Roll Stir Fry.  I make it early in the week so I can have leftovers in my lunch!!

TUE - Roast chicken

WED - Rosemary Pot Roast - This pot roast is crazy easy and I can't even explain how great it tastes.

THU - Pumpkin Chipotle Soup - This sounds spicy, but it's really just the right amount of zing.  (Don't use more chipotles than it calls for.)

FRI - Chicken salad on pita - Mix together leftover chopped chicken, plain yogurt, chopped walnuts or pecans, and raisins or halved grapes until you have the consistency you want.

SAT - Mexican steak and avocado salad - The avocado salad is just the right amount of cool with the spiciness of the rub.

SUN - Zucchini Primavera - If you still have some leftover chicken from earlier in the week, you can use that.  (Another great money saver!)

I hope you see something you want to try.  Let me know if there is something particular you are thinking of and I'll see if I can come up with a recipe for you!!!

Subscribe now!!!  I promise to only send one post per week.  I will never sell, rent, or give away your contact information.

Thursday, August 18, 2016

I Have Good News and I Have Bad News.....

Bad news:  Last week I was home alone so I was pretty lazy about cooking and eating.
Good news:  I ate up a lot of the leftovers that were in the fridge so we can start fresh this week!
Bad news:  I have to create a plan for the whole week!
Good news:  We will likely try out some new recipes!

Yes, we will definitely try out some new recipes.  I am especially interested in the Chicken Stir Fry recipe below from because I love love love garam masala!  But we have a freezer full of grass fed beef (how lucky are we?!) so I am going to sub in beef for the chicken.  In the winter I make a microwave meatloaf that uses garam masala so I know the flavors will work together.

So let's see what else is on the menu this week:

Chewy dark chocolate chunk cookies  - I actually made these this morning.  I was a little nervous about using all that almond butter in a recipe I hadn't tested so I halved the recipe.  They turned out good, so next time I will make the full recipe.

Grilled Chicken with sauteed shallots and rosemary - Season chicken breasts with salt and pepper (or whatever you want.... maybe a little lemon pepper?) grill as usual.  While that's going on, thickly slick 4 medium shallots, saute in 4 tablespoons coconut oil with 2 tablespoons of fresh chopped rosemary.    When you take the chicken off the grill, give it a quick turn in the pan with the shallots and rosemary to sear in the flavors.  Serve with a green salad.

Chicken salad - We are all about the leftovers at this house.  Use some leftover chicken, and make chicken salad your way!  The basic recipe is cooked chicken and Duke's mayo (our favorite).  Last week I mixed in fresh blueberries and it was amazing.  You can add pine nuts, roasted sunflower seeds, chopped pecans, raisins, dried cranberries (remember to use the no sugar added kind)... whatever you want!  Because my leftover chicken will have shallots and rosemary, I am thinking some pine nuts will add crunch without detracting from all that flavor.

Black beans and rice - We eat this a lot in the winter but we love it all year round too.  Because 1) it's tasty and 2) it's easy! Or may because 1) it's easy and 2) it's tasty!  Cook brown rice according to the package.  (We usually use one cup dry rice.)  Put a couple tablespoons of olive oil in a big skillet.  Add a rough cut onion and saute until tender.  Add a couple cloves of chopped garlic and saute another minute.  Pour in two cans of drained and rinsed black beans and one can of Mexican style stewed tomatoes.  If you can't find those kind of stewed tomatoes, use one can of regular stewed tomatoes and a can of diced tomatoes with green chilis.  Stir and heat through.  Serve over rice.

Grilled steak and onions -  We will throw a couple of those grass fed steaks on the grill and while they're doing their thing, we will cook very rough cut onions on the cool grill pan my SIL turned me onto.  You really need to get one of these things!!  We will serve those with green beans.

Hot dogs and slaw -  Hot dogs probably are never going to be totally clean, but the Hebrew National ones come close enough for an occasional indulgence.  We prefer Trader Joe's whole wheat hot dog buns, or you can eat it with no bread!  Cook your dogs however you prefer.  The secret is the slaw.  MR came up with this recipe and it's my new go-to!   MR's Sure-to-be-Famous Coleslaw

Chicken (or beef) Stir Fry - As I said above, I am going to sub beef in this recipe.  I feel quite sure it's going to become a favorite!!!  If you haven't used garam masala yet, you are missing out!  It adds amazing flavor!!

As always, lunches are usually leftovers and breakfasts are plain Greek yogurt with fresh fruit and a sprinkle of homemade granola.  Eating clean doesn't have to be complicated, you just have to plan a little!

What are you eating this week?  Remember to Keep it Clean!!

Time to Make the Donuts... Paleo Donuts!

It's been a while since I wrote and published a post.  I write lots of them... they just don't all get published.  Sometimes I just use it as a way to keep track of recipes.  But it's about time I got back to sharing some of those recipes, don't you think?!

It's been crazy hot here on the eastern seaboard, as I guess it has just about everywhere, in the US at least.  It was even plenty warm the one day I was in Canada this summer.  And not "warm for Canada" kind of warm.  It was pretty hot, actually!  But I enjoyed it.  We went to Buffalo and then of course had to see the infamous Niagara Falls.  MR had never been to the Falls or Canada, so we checked both those of his list that day!  Our G-Bird lives in Buffalo now so we will likely get there again.  Soon, I hope!

So all that just to say, it's really been too hot to cook!  Meals at home have been a lot of salads or something we can put on the grill.  Dear SIL turned us onto a tool for our grill so we can grill veggies easy-peasy!  Grilled zucchini, onions, and mushrooms (not necessarily together, but not necessarily not either) were pretty much a staple this summer.  So easy!  So tasty!

Anyway, I've been home alone this week.  Often a recipe for trouble but I have actually behaved myself!  Last night Baby Girl and I went out to dinner.  We sat by the water and enjoyed a nice meal.  I love spending time with my kiddos!

But as I said, home alone often leads to boredom, which instead of trouble this time led to perusing recipes online, which led to the one that is in the oven right now!  Lemon Poppy Seed Donuts!

You can go straight to the original recipe at the link but I've also copied it here.  It's not mine, it is from Paleo Grubs, but sometimes when I link to stuff and then the links get broken or pages get taken down I can't find the recipe, so I have started to post the recipe as well as link to it.  But all credit, as far as I know, goes to   I just love to have something like this in the house when I'm feeling snack-y!

What are you eating this week?!  Remember to keep it clean!

  1. 1/3 cup coconut flour
  2. 1 tbsp arrowroot flour
  3. 1 tsp baking soda
  4. pinch of salt
  5. 1 tsp lemon juice
  6. 1 tsp lemon zest
  7. 1 tbsp poppy seeds
  8. 2 large eggs
  9. 2 tbsp liquid coconut oil
  10. 2 tbsp honey
  11. ½ cup almond milk
  12. coconut oil for greasing a pan
For glaze
  1. 2 tbsp warm honey
  2. ¼ cup unsweetened desiccated coconut
  3. 1 tsp poppy seeds
  1. Preheat oven to 350 F. Lightly grease a standard donut pan with coconut oil. Set aside.
  2. In a stand mixer, combine the coconut flour, arrowroot flour, baking soda and pinch of salt.
  3. Add in the milk, eggs, honey, coconut oil, lemon juice, lemon zest, poppy seeds and mix to combine.
  4. Allow the batter to rest for about 5 minutes to ensure the moisture is absorbed by the coconut flour.
  5. Divide the batter evenly between the 6 donut molds. Bake for 17- 20 minutes, or until toothpick comes out clean and donuts are set.
  6. Remove the pan from the oven and let cool for 20 minutes.
  7. Gently remove the donuts from the pan. Brush the donuts with warm honey and sprinkle with desiccated coconut and poppy seeds.

Wednesday, June 8, 2016

Clean Eating Pecan Lace Cookies

A friend of mine made pecan lace cookies recently.  I can't say I had ever had them before.  Even though I knew they weren't clean, I just had to try a bite.  They looked so good ... and they were!  After that taste, I knew I had to find a way to clean them up.  The good news, it was super easy to do!  The better news, my official in-house dessert expert has deemed them better than the originals... and he was eating up the originals!!!  If you want to try the originals, I found that recipe here.

This makes a big batch of cookie dough.  Supposed to be enough to make 55 cookies!  I have only baked about a dozen at this point, and will continue to bake 6 or 12 at a time until the batter is gone.  It keeps for two weeks in the fridge, so it's okay to do that.

Clean Eating Pecan Lace Cookies

2/3 cup coconut sugar (I went a little light on the coconut sugar, so 1/2 cup to 2/3, depending on your sweet tooth)
1/2 cup unsalted butter (you can use salted butter but if you do, omit the dash of salt)
1/2 cup honey
dash of salt
1 tsp grated orange zest (can omit)
1 cup finely chopped pecans
2/3 cup ground oats (I just ground up old fashioned oats in a clean coffee grinder)

In a medium saucepan on medium heat, stir together coconut sugar, butter, honey, and salt if using, until sugar has dissolved and butter has melted.

Remove pan from heat and mix in remaining ingredients.  Transfer to a bowl and cover tightly with plastic wrap.  Chill in refrigerator about 2 hours.

Preheat oven to 350.  Line large baking sheet with parchment paper.  Drop dough by 1/2 teaspoon, placing 2 inches apart.  Roll into balls.  (If you use anything bigger than a 1/2 tsp the cookies may bake together.  Be sure to place them 2" apart.)

Bake about 5 or 6 minutes, or until edges get golden brown.  When cooking with honey, they can burn quickly so watch the first batch or two to see how long yours take.  Transfer cookies on parchment paper to a wire rack to cool completely.  They will crisp as they cool.

Store in an airtight container with parchment squares between cookies to prevent them from touching.

These are very delicate and fragile so store them in a way they won't get crushed.


Friday, August 28, 2015

Clean Eating for the Newbie!

It's been a while since I wrote a post.  Lots of reasons, tons of excuses!  But I met someone new this week who is very interested in eating clean.  She was a vegetarian and is recently a vegan.  Now, a lot of my recipes are for neither of those categories....  but some are.   And some can be adapted.

Since this is just the way I eat now, going on four years, I don't really think about it as much.  But I get pretty excited about clean eating again when someone has questions and wants to share.  So this is for you!  The one who is curious and has lots of questions.  As an added bonus, I am including the Cheez It recipe and a great recipe for Chia Berry Jam... two recipes that anyone can enjoy.

For those new to clean eating the big question seems to be, but what can I eat?  I started out pretty easy, just reading labels.  If it has less than five ingredients and you can pronounce them all, you are probably okay.  Even better is one ingredient.... apples, avocados, chicken, Romaine lettuce... you get the picture.

We also avoid sugar (white, brown, pure cane, etc.) and white flour.  We do sometimes use whole wheat flour.   I do buy boxes of whole wheat pasta.  I know some clean eaters don't eat any wheat products, but that's their choice.  They also eat only organic. Again, not a bad choice, but not my choice.  We try to buy local produce and we get our grass fed beef from a local farmer.  We buy the beef once a year so it averages out a to a pretty good cost.

The easiest way to be sure you are eating clean, of course, is to cook from scratch.  I love a lot of the recipes at  They have a great marinara recipe and the Kid Approved Tortilla Soup couldn't be easier... or tastier!  Another great resource is  She's on this journey too and offers lots of great insights and advice.

This is not a long post, but just a starting point.  If you have a specific question, go ahead and post and I will answer the best I can!