Take Your Lunch to Work Day!

One of the hardest parts of maintaining a clean eating lifestyle can be "what to eat when you're not at home."  Even packing a lunch for work can be a challenge.  To make life a little easier, I present Spicy Pumpkin Meatloaf in a Mug.  Pumpkin and beef may not go together in your mind, but I was totally blown away by how good this is.  The pumpkin makes it moist and the spices add so much flavor, you won't even believe it.  And the smell in the break room will have all your co-workers envious!  I know that some people are opposed to microwaving food, so this one isn't for you. But for those who do use the microwave oven, this is a big winner!

I don't know what is the best part... that it's easy to make (so easy) or that it tastes so good (so yummy)!  I even make this when I am at home.  No point waiting until I go into the office!

Spicy Pumpkin Meatloaf in a Mug (no eggs, no dairy)

1/4 pound lean ground beef
1/4 cup pumpkin puree
1 tsp garam masala*
1/2 tsp (or to taste) sea salt

Combine all ingredients in a bowl.  Mix with clean hands until well mixed.  Place the mixture in an 8 oz or large microwave-safe mug.  Microwave at 70% for about 6 minutes.  I check it after about 4 minutes and then every couple minutes until it looks done.  Don't overcook, to prevent drying.

Let cool and enjoy!

So okay, but what the heck is garam masala?  Or at least that's what I thought when I first read this recipe!  For those of you not in the know (like me!), it is a blend of ground spices common in North Indian cuisine.  I suppose you can buy it already mixed at a store that sell Indian food, but I opted to make my own.  It's spices you may already have in your cupboard!

*Garam Masala 

1 T ground cumin
1-1/2 tsp ground coriander
1-1/2 tsp ground cardamom
1-1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Mix together all ingredients.  Use what you need and store the rest in an airtight container.

Yogurt Everything - Everything Yogurt!

Oh, now I've gone and done it!  I just had to make yogurt.  Now I have to try all kinds of flavors mixed in with that yogurt!  Last night I had a little snack of yogurt with mixed berries and just a drizzle of real maple syrup.  Amazing!  This morning I am having pumpkin pie yogurt.  Another great option!  And seasonally appropriate!

I don't like things real sweet, so if this isn't sweet enough for you, you can add a little bit of maple syrup to it and I feel quite sure it would be ab-fab!

First, make yogurt!  You really need to do this a day in advance because it's a long process. It isn't time consuming on your part.  It just takes a long time for the milk to become yogurt.  I made yogurt yesterday, starting in the morning, and we had yogurt in the evening.  And now again for breakfast!


Pumpkin Pie Yogurt

1/2 cup plain yogurt
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
maple syrup, to taste (optional)
Chopped pecans (optional)

Mix yogurt and pumpkin together in a bowl.  Stir in spices.  Stir in maple syrup, if using.  Sprinkle with chopped pecans!

Yogurt Making... it really is easy!

I made yogurt today, for the first time ever!  And I would call this escapade a success!  I was pretty reticent because I didn't want to screw it up and waste 1/2 gallon of milk.... but as it turns out, I had a 1/2 gallon that was coming up on its expiration with no sign it would be used. And the only ingredients you need are 1/2 gallon of milk and 1/2 cup of yogurt with live active cultures. I used Fage plain Greek yogurt.

Off I went to try this out.  The worst part (for me) was having to stir the milk as it heated.  I have never had the patience for that, but I persevered.  Stirred and stirred, gently, while I waited for the thermometer to reach 200F.  Finally got there... well pretty close.... then I just followed the rest of the directions in the recipe.

Here is the link to the full recipe.  How to Make Yogurt at Home

I was really nervous about putting the pan in the oven (turned off), and whether it would be warm enough.  So I decided to turn the oven light on while I was heating the milk.  I could actually tell that it was a little warmer in the oven after the light had been on a bit.  My pot isn't super heavy, so I set it in an insulated bag used for another baking dish.  The directions say you can wrap it in towels if you like.  I'm sure either way works.

My niece does this overnight but I knew I would have plenty of time today, so I made it in the morning and let it sit in the oven for about 6 hours.  When I took it out, it was still warm!  I strained it for a couple of hours through a thin tea towel set in a colander (because I couldn't find cheesecloth at the store today).  It was really nice and thick when I scooped it into the container.  When we eat yogurt, we typically used plain and add fruit and/or honey to each serving.  But I have been told by a pretty reliable source that you can mix in honey, maple syrup, fruit, etc. and freeze individual servings if you like.

Since it was still warm, the taste was a little different, but it was definitely good!  I was pretty surprised and happy with how it turned out.  So, if you have been dragging your feet on trying this.... don't wait any longer!  It takes a lot of time, but most of that is just letting it sit in the oven or letting it strain.

So what are you eating today?  Be sure to Keep it Clean!

New Favorite Thing!

Remember when you were little and everything you got seemed to be your "new favorite thing"?  Well, that's how I feel sometimes about all these great recipes I try.  Okay, some are not so great, but most of them are, so let's have some selective memory, m'kay?  My new favorite thing (this week!) is egg crepes with chia berry jam filling.  I took two really good recipes, tweaked one of them just a bit, and then combined them for one heavenly breakfast.  And you truly can make these in advance, grab a few in the morning, and eat them on the go if you have to.

Each recipe of crepes makes two servings.  The chia berry jam recipe will fill a double recipe of crepes.


Breakfast Crepes with Chia Berry Jam

Crepe Recipe - makes about 8 crepes
4 eggs
1/4 cup unsweetened vanilla almond milk
1 TBSP coconut flour
1 tsp vanilla
1/4 tsp almond extract

Chia Berry Jam Recipe - makes about 1/2 cup jam
1-1/2 cups frozen berries, thawed (I recommend small berries)
2 TBSP real maple syrup
2 tsp chia seeds
1/4 tsp vanilla


First make the jam, so it can cool while you are making the crepes.  Heat berries and maple syrup over medium heat, stirring constantly.  Once the berries start to get a little mushy and the liquid begins to release, add chia seeds.  Stir for a few minutes, then reduce heat and simmer on low for about 10 minutes, stirring occasionally.  Remove from heat and stir in vanilla.  Allow to cool completely.  Store leftovers in an airtight jar in the refrigerator.

Then make the crepes.
Mix ingredients together.  Allow it to rest while you heat a small non-stick saute pan.  Stir the batter again before using.  Pour a thin layer of batter into the heated saute pan and swirl to coat the pan.  Allow to cook for a few minutes.  When the edges start to curl, gently flip the crepe and cook the other side for about 15 seconds or so.  Allow to cool completely.

Spread about a teaspoon of chia berry jam onto crepe, but not to the edge.  Roll up like a burrito (fold in the sides.  Store leftovers in refrigerator.

The original crepe recipe can be found at http://mariamindbodyhealth.com/keto-crepes/.  I chose not to add sweetener since I was filling them with something sweet-ish.  That's my big tweak. :-)  I'm sure they would be fine made either way.

The original chia berry jam recipe can be found as part of this thumbprint cookie recipe.  http://www.savorylotus.com/grain-free-thumbprints-chia-berry-jam/  By the way, these cookies are the bomb too!!!

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

A Look at the Classics

I sure was on a roll this past week for good recipe choices!  Until Thursday night.  It wasn't the recipes fault.  I tried to sub a couple ingredients.  What a colossal failure.  Looked nasty and tasted almost as bad.  Oh well, that's how the ball bounces, as we used to say!  I did however make an awesome blueberry omelet this morning.  Yes!  Blueberries in an omelet.  Very good.  This was an omelet made the way I learned in Home Ec class.  (In case you aren't familiar with that, it is a class that all girls took in high school so we could learn the basics of cooking and sewing.  At that time boys took Shop class so they could learn to be handy around the house.  While I think it was sexist to put you in either class based on gender, I must admit to having learned some handy skills to have.  Not just as a wife and mom, but as a "human bean" (as my brother says) living day to day.)

So anyway!!!  The way I learned to make an omelet, but not the way I do it most days in the interest of time, is to beat the whites separate until they are firm and hold soft peaks.  Then you fold them into the yolks.  If you have never done it this way, you will be amazed at how incredibly fluffy your omelet turns out.  It is worth the time if you have just a few minutes extra.  In the case of the blueberry omelet I made this morning, I just let the Kitchen-Aid run and fluff those whites up while I mixed together the other ingredients with the yolks, and got the pan ready.  I think it was well worth the little extra time.  And then it is finished in the oven which gives it a beautiful brown top without deflating the whites.

Fortunately the majority of recipes I try from other cooks turn out well. As do some of my own creations.  This week I am pretty much sticking with the classics.  At least they are classic in my house.  While I love a great meal, I don't want to spend all weekend or every evening cooking forever.

As I write this, there is granola baking in the oven.  MR likes to mix this with some plain Greek yogurt for a snack during the day.  I bake up a batch just about every week and store it in an airtight container.  No added stuff, just good clean granola!

This afternoon I will put a rosemary pot roast in the slow cooker.  This is probably one of my all time favorite entree recipes.  It is very simple but so incredibly full of flavor that I just can't begin to describe it.  Good stuff!  Try it!

One night I will make those coconut chicken fingers again. These are good as an entree or on a salad.  I have some fresh pineapple so I will grill that and serve it alongside the chicken.

MR loves chili.  Not as much as he loves pizza, but he does love chili.  This is another easy go to.  Just a pound of ground beef, sautee some green peppers and onions, and throw in a can of tomato bits, a can of green chili and tomatoes, a can of black beans (drained and rinsed), and a can of pinto beans (not drained or rinsed).  Can you eat clean from a can?  Sure!  Just make sure the ingredients are simple.  In the case of these ingredients, most are just one ingredient:  tomatoes, black beans, etc.

Did I mention MR loves his pizza? He admits that he would eat it every day.  We makes his with fresh whole wheat crust from Trader Joe's and MR's own pizza sauce (just tomato sauce, Italian seasoning, and olive oil!), but you can use one of the many alternative crust recipes available online like this one.

Did you see the recipe I posted for meatballs alla parmigiana?  Boy oh boy were they good!  I wanted to eat them all week.  And I did!  At least until they ran out.  Okay, so this week I am going to experiment and see if I can just use the same recipe for meatloaf.  You think that will work?  I sure hope so!!!



One night we will throw steak on the grill.  This is easy because I just rub it with a little olive oil, sprinkle it with rosemary, and a bit of sea salt.  The weather continues to be great for grilling so I want to take advantage of it while I can.

So what's going on in your kitchen this week?  Whatever it is, Keep it Clean!!