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Saturday, July 8, 2017

Summer Eating is Clean Eating!

Summer time is the best time to eat clean, in my opinion.  Lots of fresh fruits and veggies make it a lot simpler and cheaper.  I like to cook lighter things in the summer too.  And, as always, I like food that is easy to make ahead.  A good example is this goat cheese and tomato tart.  Yesterday morning I had time to make a really good breakfast so I decided to make this tart.  I have made the recipe exactly as written, and I have made a few tweaks.  So far, it has always tasted wonderful.  Yesterday I didn't have goat cheese so I used some feta and some quattro fromage from Trader Joe's.  I'm not sure I even used the full amount of cheese... that's how flexible this recipe is!

Even with all the other great fresh options available this time of year, to me summertime means peach time!  When peaches are available in your area, I know you will be looking for this recipe so I wanted to share it again.  This is really the best peach cobbler ever!  And I've included directions to make the un-clean version.... just in case!  (Trust me, this is a hit at every summer picnic no matter how you make it!)

PEACH COBBLER

1 stick butter (8 oz.)
3/4 cup coconut sugar (use white sugar for the regular version)
3/4 cup whole wheat flour (use white flour for the regular version)
2 tsp. baking powder
pinch of salt
3/4 cup milk
2 cups sliced peaches

Preheat oven to 350.  Melt butter in 9" square baking dish.  Mix coconut sugar, flour, baking powder, salt, and milk.  Pour over the melted butter.  DO NOT STIR.
Slices peaches onto batter.  DO NOT STIR.  Bake at 350 for 45-50 minutes.


Let me know if you have a recipe you'd like cleaned up and we'll see what we can do!!

What are you eating today?  Whatever it is, Keep it Clean!

Sunday, May 7, 2017

Samoa Samoas!

I love Samoas... you know, the GS cookies?  Except I don't love them as much as I love my Sorta Samoas, which are raw (except for the toasted coconut) an amaaaa-zing!  And now I have another Samoas recipe to share.... drum roll please.... Samoa Donuts!  Yes, donuts!  Now, see, I've never really been much of a donut eater.  Once in a while, but not like I have to have it.  But this week I was seriously craving donuts.  I wanted a donut and by golly I was going to have a donut!

The original recipe is a low-carb version, so absolutely use that one if you're counting carbs.  As I've said before, I don't really count.... I just eat.  I just make sure what I am eating is real, natural food... but no white flour, no white or brown sugar, and only occasionally wheat flour.  I think everyone should do what works for them, and this works for me!

Samoa Donuts

DONUTS:
1/2 cup plus 2 TBSP coconut flour
5 TBSP coconut sugar (or sweetener of choice)
2 TBSP vanilla whey protein powder
1-1/2 tsp baking powder
1/4 tsp salt
5 large eggs
1/4 melted coconut oil
1/2 cup unsweetened vanilla almond milk (or other milk or water)
1/2 tsp vanilla extract

TOPPING:
3/4 cup unsweetened shredded coconut
3 TBSP butter
6 TBSP coconut sugar
1/3 cup heavy whipping cream
1/4 tsp xanthan gum (or unflavored gelatin)
Dash of salt

CHOCOLATE DRIZZLE:
1/2 cup dark chocolate chips (I like Ghirardelli 60% or better)
1/2 TBSP coconut oil

TIME TO MAKE THE DONUTS!
Preheat oven to 325F.  Grease a donut pan well.
In a large bowl, whisk together coconut flour, coconut sugar, protein powder, baking powder, and salt.
Stir in eggs, coconut oil, milk, and vanilla extract until batter is smooth.
Fill wells of donut pan about 2/3 full and bake 12-15 minutes, until firm to the touch and edges are golden brown.
Remove from oven and allow to cool 5 minutes in the pan, then flip out onto a wire rack.  Allow to cool completely.
Make 12 to 15 donuts.
(Optionally, you can bake these as muffins in a well greased muffin tin.  Bake about 20-22 minutes.)

Toast the coconut either in a skillet over medium heat, stirring frequently, or spread it out on a parchment lined cookie sheet and toast it in the oven while the donuts are baking.  Watch it closely though so it doesn't get too brown.

Combine butter and coconut sugar in a medium saucepan over medium heat.  Stir until butter is melted and sugar is dissolved.  Bring to a boil and cook 3 to 5 minutes, stirring constantly.
Remove from heat and add cream.  (The mixture will bubble when you do this.)  Sprinkle with xanthan gum and whisk well.  Stir in salt.
Stir toasted coconut into the mixture.  Allow to cool completely.

Place chocolate chips and coconut oil in a pan and melt together (or microwave).  Stir until well blended and completed melted.

Spread the topping over cooled donuts.  Drizzle with melted chocolate.

I put them in the fridge to allow the chocolate to firm up.  Store in an airtight container.

These are even better the second day!

What are you eating today?  Whatever it is, Keep it Clean!









Monday, May 1, 2017

Pizza! Pizza! (or is it??)

Here's a little something I whipped up with my new favorite pizza sauce.  It turned out really good so I highly recommend you do this sometime soon. MR noted that you could use just about any pizza topping too, although I thought the pepperoni added just the right amount of extra flavor.

I love good pizza, and this sauce is absolutely the best I have ever had!  It really takes no time at all to make a batch of sauce and it freezes well.  I hope you love it too!  You can use it with the Pizza Chicken recipe below, or on your own pizza creation!


Pizza Sauce
1 TBSP olive oil
1/2 cup chopped onion
2 cloves chopped garlic
2 TBSP minced sun-dried tomatoes
2 tsp dried oregano
1-1/2 tsp dried basil
1/4 cup dry white wine (optional)
1 cup water cup water
6 ounce can tomato paste
salt
black pepper

Heat olive oil in a large skillet over medium high heat.  Add onion and garlic.  Saute until soft.
Add sun-dried tomatoes, oregano and basil.  Stir and cook a minute.
If using wine, add now and allow it to simmer and reduce by about half.
Add tomato paste and water.  Using a wire whisk, stir until combined.  If it's too thick, add a little more water until you get the right thickness.  Season with salt and pepper.
Reduce heat and simmer about 15 minutes.

Pizza Chicken
1 TBSP olive oil
1 lb. boneless skinless chicken breasts (preferably thin cut)
3 cloves chopped garlic
2 cups pizza sauce (recipe above)
1 cup shredded mozzarella
1/4 cup pepperoni (mini or cut regular size into quarters)

Preheat oven to 350F.  Heat oil in a large skillet over medium high heat.  Add chicken and cook a couple minutes on each side.  Transfer to a plate.
Reduce heat and add garlic to skillet. Saute until soft, about 1 minute.
Add the pizza sauce and stir in the garlic.   Return the chicken to the skillet.  Top chicken with mozzarella and pepperoni.
Transfer the skillet to the oven and bake about 15 minutes.


Let me know if you make it with other toppings and how it turns out!
What are you eating this week?  Whatever it is... Keep it Clean!


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Sunday, March 19, 2017

Oven Fajitas - Incredible!!

I love love love these fajitas.  Besides being really quick to make, they are absolutely loaded with flavor.  You can optionally add a jalapeño for some extra zing, but it isn't necessary.  You also don't have to make your own tortillas but it's hard to find prepared ones that are completely clean.  But if prepackaged tortillas is the worst thing you eat all day, it's probably still a good day!


Oven Fajitas Whole Wheat Flour Tortillas

1 TBSP chili powder
1 tsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
1/8 tsp cayenne pepper
¼ tsp salt
1 large onion
2 cups frozen mixed pepper strips
1 chopped and seeded jalapeño (optional)
1 pound chicken breast, cut into thick strips
2 TBSP olive oil
8 6” flour tortillas (see recipe below)
sour cream
shredded cheese

Preheat oven to 400F.

In a small bowl mix together chili powder, paprika, onion powder, garlic powder, cumin, cayenne, and salt.  Set aside.

Place chicken, peppers and onion in a 9x13 baking dish.  Pour olive oil over mixture.  Sprinkle seasoning mixture over.  Stir or toss with your hands to coat well.

Back 35 to 40 minutes, stirring halfway through.


Serve with tortillas, sour cream, and cheese.

Whole Wheat Tortillas

2 cups whole wheat flour
2 TBSP olive oil
1/2 tsp salt
1 tsp baking powder
1 cup warm water

Mix together dry ingredients.  Add olive oil and combine.  Slowly add warm water until a ball forms.  Knead by hand for about 10 minutes.  Let rest about 15 minutes. Divide the dough into 10 equal pieces and form into balls. 

Heat skillet over medium-high heat.  Cut two pieces of plastic wrap slightly larger than your tortilla press.  Press one ball of dough in tortilla press between plastic.  Cook about 2 minutes on each side in a hot skillet.  Repeat with each ball of dough. 

Serve immediately or freeze for future use.

Note:  If you don’t have a tortilla press, you can roll these with a rolling pin.  Use a small amount of flour to keep them from sticking to the surface or the rolling pin.

What are you eating today?  Whatever it is -- Keep it Clean!


Sunday, March 12, 2017

Fresh Fruit Tart... and a contest!

I was cleaning out the refrigerator today and found a package of cream cheese that I had forgotten about.  I bought it for one thing, and didn't use it so I definitely didn't want it to go to waste!  So ... lucky, lucky you....  you get this ab-fab recipe for a fruit tart!  And it really is absolutely fabulous!  We took a taste and were tempted to just eat this for supper!!  It's definitely going in my lunch tomorrow.

Fruit Tart

Crust:
1 cup almond flour
1/8 tsp sea salt
1 egg
1 TBSP butter, melted
3 TBSP coconut sugar
1/4 tsp almond extract

Glaze:
1/2 cup orange juice
2 TBSP honey
2 tsp tapioca starch

Filling:
8 ounces cream cheese, softened at room temperature
3 TBSP honey
1 TBSP lemon juice
1/2 tsp vanilla

Topping:
Fresh strawberries, sliced
Whole blueberries

Preheat oven to 350F.  Line an 8" pie pan with parchment paper.

Make the crust:  Mix almond flour, sea salt and coconut sugar together in a bowl.
In a separate bowl, blend together egg, butter, honey and almond extract.  Add wet to dry ingredients and mix until well blended.  Scoop into pie pan.  Press the dough evenly into the pie pan to make a bottom crust and just a small edge around the sides.  I used a piece of parchment paper to keep it from sticking to my hands.
Bake at 350F for 12 minutes or until golden brown.  Remove from oven and allow to cool completely.

Make the glaze:  Mix orange juice, honey and tapioca starch in a small saucepan.  Heat and stir over medium heat until well combined.  Continue to stir and heat until sauce thickens.  Set aside and allow to cool completely.

Make the filling:  Beat cream cheese until smooth.  Add honey, lemon juice and vanilla and mix until well blended.  Set aside until ready to assemble.

Assemble the tart:  After crust has cooled completely, spread the cream cheese filling evenly over the crust.    Top with fruit (as much or as little as you like).  Using a pastry brush, apply the glaze over the whole thing.

Chill until ready to serve, up to 48 hours.

What are you eating today?  Whatever it is, Keep it Clean!

Time is running out!  Enter today for your chance to win a copy of my clean eating recipe ebook!  Contest ends March 15, 2017.   Click here to enter at Amazon!