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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!





Sunday, March 5, 2017

Beef, Brussels, and Sweets!

We had a great taste of Spring over the last couple of weeks but Winter decided to make a comeback! It isn't the worst Winter weather, but it's still a lot colder than I'd like.... but that from someone who definitely prefers the Spring and Summer temps South of the Mason-Dixie Line!

With the cooler temps, I thought I'd try some nice warm comfort food.  This does a couple things:  1) gives us something warm in our bellies and 2) warms up the house with the oven!!  I had found one recipe but then realized I didn't have the cut of meat I needed.  So I combined a couple of recipes to make a meal that was truly no less than amazingly flavorful.   The beef turned out tender, and the vegetables provided great complementary taste.  This recipe takes some planning because you should marinate the meat at least one hour.


Roasted Santa Maria Tri-Tip with Brussels Sprouts and Sweet Potatoes

2 pound tri-tip steak
3 TBSP beef rub (see recipe below)
1/4 cup olive oil (divided)
12 oz Brussels sprouts, trimmed and halved
1 medium sweet potato, halved lengthwise and
        sliced in thin half moons
1 tsp dry thyme
1/2 tsp sea salt
1/2 tsp freshly ground black pepper




Heat oven to 350F.

Sprinkle the beef with the rub and massage in.  Cover and refrigerate at least one hour.  Remove from refrigerator and allow to sit out while preparing vegetables.

Place the Brussels sprouts and sweet potato in a 9x13 glass baking dish.  Toss with 2 TBSP olive oil,  thyme, sea salt and pepper.  Spread in an even layer.

Add 2 TBSP of olive oil to a heavy skillet.  Heat burner to high until pan is very hot.  Add beef, fat side down.  Turn to medium high and sear each side about 2-3 minutes.

Place the roast on a rack over the pan of vegetables. Bake at 350 about 30 minutes until meat thermometer reaches about 130F for medium rare.  (We cook ours to 140 which allows for just a little pink in the center.)


Beef Marinade

2 TBSP ground coffee
1-1/2 TBSP kosher salt
1-1/2 TBSP garlic powder
1 tsp black pepper
1 TBSP coconut sugar
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon

Measure all ingredients into a glass jar.  Cover with tight fitting lid and shake well to combine.  Store in a cool dry place.

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

If you would like many of my recipes in one handy place, check out my Clean Eating Lifestyle Recipe Book available for Kindle or in paperback on Amazon!




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