Friday, December 29, 2017

Thai Chicken PIZZA!

Start off the new year right with a great new recipe in your new Instant Pot!  (And if you don't have one, seriously go get one right now!)  You can eat this chicken over rice or noodles, or use it to top naan bread for an amazing pizza!  Or you can do both.  Have Thai chicken one night and pizza the next!


2 boneless skinless chicken breasts, cut in half
1/4 cup honey
1/4 cup rice vinegar
1 tsp ground ginger
1 TBSP garlic, minced
1/2 cup yellow onion, chopped
2 TBSP soy sauce
1 tsp crushed red pepper
1 TBSP olive oil
1-1/2 tsp corn starch
1 TBSP water
salt and pepper to taste (optional)
8 whole wheat naan bread
1 carrot, finally shredded
1-1/2 cups chopped peanuts, optional
2 cups shredded mozzarella cheese
Taste of Thai Garlic Chili Pepper Sauce

Place chicken in bottom of Instant Pot.
In a separate bowl, whisk together all ingredients honey, rice vinegar, ginger, garlic, onion, soy sauce, crushed red pepper, olive oil.
Pour over chicken.
Set Instant Pot to high pressure and cook for 7 minutes.
Quick release the pressure.
Remove chicken from Instant Pot and shred.  Set aside.
Turn Instant Pot to saute.  Combine the corn starch and water in a small bowl.
Pour the corn starch mixture into the Instant Pot and bring to a boil, stirring constantly.  When the sauce thickens, add the shredded chicken back in.  Mix together thoroughly.  Add salt and pepper to taste.

Set oven to 350.  Spread an equal amount of chicken on each naan bread.  Sprinkle each with carrots, peanuts, and mozzarella cheese.
Bake at 350 for 15-20 minutes or until cheese is bubbly and starts to brown.
Remove from oven and top with garlic chili pepper sauce.

Serve warm!

Sunday, December 3, 2017

Cold Weather Favorites

You should know... I am very excited about my new toy!!!  Since I started using my Instant Pot I just can't stop!  I really am not a band-wagon-jumper-onner, but this thing is awesome!!!  (Many exclamation points required!)

This week I made my favorite tomato basil soup that I used to simmer on the stove for an hour and Cream Cheese Chicken and Black Beans.  The chicken recipe at the link is for the slow cooker and cooks about 4 hours, but I've converted it and modified it below to make a great heavy h'ors d'oeuvres in about 15 minutes of cook time!

Quick and Easy Tomato Basil Soup (Instant Pot version)

Q&E Tomato Basil Soup
5 TBSP olive oil
4 ounces carrots, peeled and chopped
4 ounces yellow onion, chopped
1 TBSP dried basil
2 26 ounce cans crushed tomatoes
3/4 cup chicken broth
1 cup heavy cream
salt and pepper to taste

Select Sauté on your Instant Pot.  Add oil and heat until shimmery.
Add carrots, onions, and basil.  Sauté about 4 minutes or until onions become translucent.
Add crushed tomatoes and chicken broth.
Lock lid and close pressure valve.  Cook at high pressure for 5 minutes.  Allow full natural pressure release.
Turn Instant Pot off and then set to Sauté.  Using an immersion blender, blend until smooth.  Add cream and stir to heat through.  Add salt and pepper to taste.

Instant Pot Southwestern Chicken Nachos

2 boneless skinless chicken breasts
1 can black beans (15-1/2 ounce, drained and rinsed)
1 cup frozen corn
1 jar medium or hot salsa (15 ounce)
8 ounces cream cheese
Tortilla chips

Place chicken breasts in Instant Pot.  Add black beans, corn, and salsa (in that order).  Lock lid and close pressure valve.  Cook for 15 minutes.  Allow to naturally release for 5 minutes then quick release.  Remove lid and shred chicken with two large forks.  Stir in cream cheese.  Serve over tortilla chips.

This new toy really is making my food life better.... great food really fast!  What more could you ask for?!

What are you eating this week?  Whatever it is... Keep it Clean!!

Monday, November 27, 2017

Instant Pot Beef Roast! Just do it!!!

I did it!  I totally caved to the hype and started using an Instant Pot.  It has taken me a year or more of seeing various ads and blogs about it.  I guess I was just skeptical that it would be any better than just using a slow cooker.  I use my slow cooker a lot, and I am also really good about planning meals, so I didn't really see a need for it.  Well, last night we had a need for it!  Our dinner plans were cancelled at the last minute and the only thing available to make for supper was a roast I was planning to put in the slow cooker this morning.  It would have taken about 6 hours in the slow cooker, but I knew it was going to be good!  Anyway, when the plans were cancelled, I said, "Let's put this thing to the test!"

It was really late in the day to be starting a roast, but I peeled and cut the carrots and onions, and hubby prepped the potatoes and started the cooking process.  In about 9 minutes time, we were ready to put a lid on it and let it do its thing!  It made a little noise, which made me nervous that I'd done it wrong and it was going to explode all over the kitchen.  So I went to hide downstairs!!  Fortunately the little noises are normal pressure cooker noises, and nothing exploded.  Even better, after just 80 minutes of cook time in the Instant Pot, the roast came out really tender and delicious!!  We used regular potatoes because that's what we had, but I recommend fingerlings or baby red potatoes because they hold up better with the skin on.  Regular ones are fine, they will just be slightly on the mushy side.

I will be trying a lot more recipes in the Instant Pot... so stay tuned!

Instant Pot Beef Roast

3# beef chuck roast
salt and pepper to taste
2 TBSP olive oil
2 cup beef brother
1 yellow onion, cut into big chunks
1# fingerling or baby potatoes (can sub peeled and quartered regular potatoes)
4 large carrots, cleaned and cut into chunks (can sub 1 cup baby carrots)

Salt and pepper both sides of roast and set aside.
Salt and pepper potatoes, carrots, and onions and set aside.
Add olive oil to Instant Pot and set to sauté.
When oil is hot, add beef roast and sear uncovered for about 4 minutes on each side. (I use tongs and a serving fork to turn it.)
Add beef broth.
Add potatoes, carrots, and onion to Instant Pot and distribute around the roast.
Set steam release handle to "Sealing" and put lid on Instant Pot.
Ensure pressure is set at High, and adjust time to 80 minutes.
Once done, wait about 10 minutes to allow some natural release, then turn the valve to "Venting."
Remove roast and vegetables from Instant Pot and serve.

I will repurpose the left over beef into Shepherd's Pie so I reserved the au jus for that!

A few notes about using the Instant Pot as a pressure cooker:  Please don't put your face near the valve!  When you release the steam, it comes out pretty strong and you know it's going to be H-O-T! To cook, place your Instant Pot in a location where it won't be near anything that might not like all that steam.  We have pendant lights over our kitchen island, and I just don't know how they might do with that blast of steam.  At the very least, it seems like just something else I might need to clean up, and we really don't want that!  I also keep it away from the cupboards because prolonged exposure to the moisture could be damaging.

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

Disclaimer:  I was not paid by Instant Pot for this post nor did they provide me with the appliance.

Tuesday, September 19, 2017

Hot Diggity Dog!!

I have to admit it... sometimes I just enjoy a really good hot dog.  I wouldn't list them as clean eating, but sometimes you just have to have one!  Well, I do anyway.  I usually opt for the best ones I can get.  Around here that means Hebrew National.  They have minimal additives and fillers and everything has to be kosher.  So your all beef hot dogs will actually be all beef.

Something else about me... I hate to waste food.  Someone recently left a package of all beef (other brand) hot dogs at my house.  I really didn't want to eat them, but I just couldn't waste them.  And I won't donate to the food bank anything I won't eat... so I cooked them.  We almost always grill hot dogs when we have them because we like the extra flavor.  Let me tell you what though... no amount of grilling was going to give these the flavor I'm used to from HN!  (I am not here to shill for HN, but I have to tell you... these things were nasty.)  But again... I can't waste them!  So today I made Sloppy Dawgs just to have a way to use them up and make them palatable at the same time.  The original Sloppy Dawgs recipe is from Rachel Ray.  I made some minor subs though, to at least clean it up a little.  And you know what... it worked!  The hot dogs are now edible.  Which means they will probably be in my lunch the rest of the week -- *sigh* -- at least I have lunch planned!

Don't get me wrong... these aren't really clean eating by any sense of the term.  But it's a start in the right direction.  And sometimes that's what we need, isn't it?

Sloppy Dawgs with a Clean Eating Leaning

1 tablespoon extra virgin olive oil
1 pound hot dogs, thinly sliced (do get the best all beef dogs you can!)
1/2 red pepper, chopped
1/2 yellow pepper, chopped1 can tomato paste (6 oz)3 tablespoons coconut sugar 1 tablespoon red wine vinegar1 tablespoon Worcestershire sauce8 ounces of water

Heat the olive oil in a medium sized pot or skillet over medium-high heat. Add the hot dogs and cook until they brown, about 5 minutes. 
Add chopped peppers to the pan, and continue cooking until the peppers are tender, about 4 minutes. Add 2 TBSP of the tomato paste to the pan.  Cook and stir about 1 minute.
Add the coconut sugar, vinegar, Worcestershire, the rest of the tomato paste, and the water. Stir to mix completely.  Simmer until thickened and saucy, about 5 minutes more.
Serve on hot dog or hamburger buns.  Top with condiments as desired.
This might be the semi-clean eating recipe that gets the rest of your family on board!

Saturday, August 5, 2017

Movin' to the Country, Gonna Eat a Lot of Peaches!

Everybody knows I love fresh juicy peaches! Not too long ago I shared MR's famous peach cobbler recipe.  I get asked for that recipe every summer, so I always like to keep it handy.  But the season for these beauties is winding down and I had some left to use.  I don't want to waste a juicy bite, so I peeled sliced and froze most of them.  I saved a couple out though to try something new.  It's a beauty and I hope you like it!


2 large fresh peaches, peeled and sliced into half moons
1-1/2 cups almond flour
1/2 cup tapioca flour
1-1/2 tsp coconut sugar
pinch of sea salt
4 TBS cold butter, cut into small cubes
1 tsp vanilla
2 eggs

Mix together almond flour, tapioca flour, coconut sugar, and salt in a large mixing bowl.  Add the butter and cut in with a pastry cutter.
Blend the vanilla and one egg together in a small bowl.  Add to the almond flour mixture.
Mix until a dough forms.
Cut a piece of parchment paper to fit a baking sheet.
Lightly flour the center.
Turn out the dough on the prepared parchment paper.
Roll the dough into a circle, about 10" across.  The dough should be about 1/8"-1/4" thick.
Beat the remaining egg in a small bowl and lightly brush the rolled out dough.
Layer the sliced peaches onto the dough, leaving about 1" - 1-1/2" margin.
Gently turn up the edges of the dough.
Transfer the dough on the parchment paper to a baking sheet.
Bake at 350F for 30-35 minutes or until the dough is firm and the edges are golden.

This just came out of the oven and it smells divine!!! (I'm pretty sure it should be eaten with vanilla ice cream!)

So what are you eating this week?  Whatever it is, Keep it Clean!!

Monday, July 31, 2017

Watermelon Feta Salad and More!

This is my favorite time of the year for eating.  Fresh produce abounds!  MR picked peaches last weekend and we have been eating everything peach all week.  And I'm not complaining... not much beats the taste of a fresh juicy peach.  But peaches aren't the only game in town, so this week I'll incorporate some other seasonal produce in the menu.

It's easier to eat clean this time of year because of the wide variety of readily available fruits and vegetables in my area.  And they tend to be cheaper this time of year because they are so plentiful.  In addition to the fresh produce, I need to clear out my refrigerator, so I'm incorporating bits of ingredients left over from previous menu items.  First up....

Watermelon and Feta Salad

Chill a small seedless watermelon
Remove rind and cut into cubes
Mix together 1/2 cup olive oil, the juice of 3 limes, 1-1/2 tsp salt, 3/4 tsp black pepper
Toss the watermelon with the dressing mixture.
Sprinkle with 1 cup fresh chopped mint leaves and toss again
Sprinkle with 1-1/2 cup crumbled feta cheese

Pesto Caprese Chicken Casserole - I prepped this Sunday morning and popped it in the oven about an hour before supper time.  I love dishes that I can do this with.  The flavor of this is outstanding!

Sweet Potato Black Bean Burgers - This makes about a dozen decent-sized burgers.  I make them all and then lay them out on a parchment-covered baking sheet.  I then freeze them.  Once they're frozen, I wrap them individually and then they are available anytime I want one!

Deviled Eggs with Truffle Salt - I love truffle salt!  I'm looking forward to making these this week!

Lasagna Stuff Portobello Mushrooms - I was going to prep these on Sunday but I forgot to buy ricotta! Once I fix that, I'll make them up and freeze them individually.  MR doesn't like mushrooms so these will be all for me!!! UPDATE - I made these!  Add a little crushed garlic or garlic powder to the ricotta mixture for more flavor!

Salt and Vinegar Zucchini Chips - I really need to get a mandolin because cutting these with a knife and getting them thin enough was a challenge for me.  I do not have great knife skills.  But I did like the flavor!  I subbed champagne vinegar in this recipe and it came out fine.

Fresh Fruit Tart - I made this using peaches (of course!) and I was very pleased with how it turned out.  It has been breakfast for the last few days!!

What are you eating?  Whatever it is... Keep it Clean!

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!)


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

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

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

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

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
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!

Remember to subscribe to get my weekly posts. (No more than once a week with a rare exception when I find something so amazing I can't wait to share it, so let's say maybe 54 times a year rather than weekly... how does that sound? but I won't fill up your email because I hate that!)  I'm just here to help you on the path to Clean Eating!


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!