The Hardest Part About Eating Clean is....

The hardest part of any lifestyle change is the change.  Whether you're giving up smoking, cutting back on alcohol, adding more exercise, or any big changes! Making the changes from the habits you have created is tough.  For us, switching to clean eating wasn't a huge change because we had always done some cooking from scratch.  The hardest part was the treats and sweets!  MR particularly has a sweet tooth and I just love cookies of all kinds!

To help you get started, I have listed and linked a roundup of our favorites!  If it's entree and sides ideas you crave, browse my other posts for some really great tastes such as Cauliflower-Taco Bowl,
Thai Chicken Pizza, or Oven Fajitas, and more! But, as I said, for us it's the sweets...

Fresh fruit tart - This is so good and can be made ahead!

Chocolate chip skillet cookie - Be sure to have someone to share this with!

Thin Mints and Samoas cookies - If you enjoy the flavor of these Girl Scout cookies, you'll love these!

And our all-time favorite....

Almond Joy Bars

• 4 large eggs
  
• ¾ cup coconut milk
• 2 teaspoons almond extract
• ¾ cup coconut sugar
• ½ cup blanched almond flour (or almond meal)
• ½ cup coconut flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• ¼ cup unsweetened shredded coconut
• ¾ cup chocolate chips (we like Ghirardelli 60%)

Instructions

In a large bowl, whisk together eggs, coconut milk, almond extract and coconut sugar.   In a smaller bowl, combine almond flour, coconut flour, salt and baking soda.  Mix dry ingredients into wet with a handheld mixer.  Stir in ½ cup of the chocolate chips.
Grease an 8x8 baking dish.
Pour batter into prepared dish, then sprinkle shredded coconut and remaining chocolate chips on top.
Bake at 350° for 30 minutes.  Cool for 1 hour before serving.

Cauli Taco Bowl

Thanks to my SIL for sending me this cauliflower taco recipe!  We made it previously and loved it so made it again today as bowls.  I use one teaspoon of the sriracha but you can use two... or more if you dare!

For the taco bowl, we skipped the tortillas from the original recipe and layered iceberg lettuce, brown rice, seasoned cauliflower, black bean mixture, some salsa, shredded cheese, a dollop of Greek yogurt, and thinly sliced red onion.  You can easily add guac or other toppings too!

This reheats very well so makes a great next day lunch too!

Cauli Taco Bowl

Seasoned Cauliflower:
1 TBSP olive oil
1 small head of cauliflower, chopped fine (or a bag of riced cauliflower)
1 TBSP chili powder
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 cup salsa
1/4 cup water

Black Bean mixture:
1 TBSP olive oil
1 small onion, chopped
15 oz can black beans, undrained
1 or 2 tsp sriracha hot sauce

Optional:
Cooked brown rice
Chopped or torn lettuce
Shredded nacho cheese blend
Plain Greek yogurt or sour cream
Red onion, thinly sliced
Salsa
Avocado or guacamole


First make the seasoned cauliflower: Heat tablespoon of olive oil in a large skillet.  Add cauliflower and cook until it begins to soften (about 3 minutes). Add chili powder, garlic salt, and oregano, and mix to thoroughly coat cauliflower.  Cook 2 more minutes, stirring frequently.  Add salsa and water, and stir.  Bring to a simmer and reduce heat to low.  Cook until most of the liquid is absorbed, stirring occasionally (about 5 minutes).

Next make the black bean mixture: Heat tablespoon of olive oil in a medium skillet.  Add onions and saute until tender (about 7 minutes).  Add black beans (including liquid), stir and gently mash the black beans leaving some texture.  Stir in sriracha.  Simmer until heated through.

Layer as desired using the seasoned cauliflower, black bean mixture, and your choice of toppings.