Saturday, March 9, 2013

Whole wheat pizza dough and sauce


  • 1 tablespoon honey
  • 1 cup warm water
  • 1 package active dry yeast
  • 1 cup whole wheat pastry flour
  • 2 cups whole wheat flour
  • 4 teaspoon vital wheat gluten
  • 1/2 teaspoon sea salt
  • 2 tablespoon extra virgin olive oil
1 8oz can tomato sauce (no salt added)
1 1/2 TBS dry basil
1 1/2 TBS dry oregano
1 tsp onion powder
1 1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp pepper


Mix your honey and warm water together. dissolve the honey completely. Then add the yeast and let it sit (do not move the bowl or stir). It should foam.

While all this is taking place, mix all your dry ingredients in a bowl.

Once you have a nice bowl of foam, pour it into the flour mixture and stir until just blended. Add 1 tbsp. olive oil and blend again. I had to knead a little with my hands to get everything blended.
Coat the base of a bowl with 1 tablespoon olive oil. Then, roll your ball of dough around in it to coat the surface. Cover the bowl securely with plastic wrap and let the dough rise for 1 hour
If your dough is very wet, add 1/4 cup extra oat flour while you knead a second time. Mold the dough into a ball once more and let it rise for another half hour.

Mix sauce ingredients together. If you want heavy sauce just double the recipe.


Roll the dough with a rolling-pin to about 1/4 inch thickness. Form to your pizza pan or a cookie sheet, and let rise for another 20-30 minutes (covered with plastic wrap) while you prepare your pizza toppings.

Add pizza toppings...on mine I did half and half for me and my kids. The pepperoni is turkey half is spinach, grilled chicken, olives, mushrooms, and mozzarella cheese.
I baked this for 40 min at 350


Sunday, March 3, 2013

Peanut Butter Swirl Brownies

So after hearing my kids begging for a cheat day for weeks I decided to make brownies for them. Too bad it's still not cheating! Chocolate and peanut butter with no guilt!? I'm all over it! These looked tasty and decided to give them a try. Prepare yourself for an amazing brownie that is healthy! Make sure you have some almond milk to drink with these babies they are rich! I altered the original a bit to make it completely clean eats!
Guess what the best part of this is!? You mix everything in the blender! Easy clean up really won me over!

  • 1/2 cup creamy natural peanut butter
  • 6 oz. Non fat greek yogurt
  • 1/4 cup almond milk
  • 1 large egg (or 2 egg whites)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup Baking Truvia or Stevia
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup old-fashioned rolled oats ( I used quick oats)

    Preheat oven to 350 degree F
    Add everything EXCEPT the peanut butter to the blender. I would put the liquid ingredients in first to help the blending of everything. The mixture is going to be really thin. Once you have it well blended and the oats are pretty cut up it's time to move it into a 8x8 or 9x9 baking pan. Make sure you spray the pan with extra virgin olive oil.
    Now is the best part! Time to add the peanut butter! Microwave your peanut butter until its melted thin. Then take a spoon and start drizzling the peanut butter over the brownie mixture. Slightly swirl it into the mixture. Make sure not to over mix the peanut butter into the mix. Just enough to make it look marbleized!
    Bake at 350F for 20-25 minutes.

    Excuse my baking pan....It's seen the oven for years! lol

    Let cool before cutting. My daughter was impatient so we waited about 20 min and I moved them into the fridge for a bit. Once completely cooled enjoy! They are amazing!

    Saturday, March 2, 2013

    Chicken Salad Sandwich

    Just tried this today and it was amazing!!! I left  out the onion in my recipe just because I'm not a fan of uncooked onions. But I have a feeling this will be a new favorite lunch for me!
    1 lb. chicken breast (chopped)
    1/2 c. diced red onion
    1/2 c. diced apple
    2/3 c. grapes, halved
    1/3 c. dried cranberries
    1/4 c. sliced almonds
    1/2 c. Greek yogurt
    1.5 T. lemon juice
    1/2 tsp. garlic powder
    salt & pepper.
    Mix all ingredients in a large bowl and serve on whole bead bread!

    Wednesday, February 27, 2013

    Chicken "Fried" Rice

    This is another favorite dish in my house. My kids will chow it down quick! Love having kid approved healthy meals!


    1 cup brown rice. (I suggest cooking this either the day before or earlier in the day)
    2 boneless skinless chicken breast
    3 eggs
    1 cup shredded carrots
    5-6 mushrooms sliced
    1/2 cup frozen peas
    1 cup frozen broccoli
    1/3 cup shelled edamame  (I cooked in the pods for the pics but didn't like the pods so I suggest no pods)
    3 green onions
    1/2 part low sodium soy sauce 1/2 part water equal parts. I did 1/4 cup each.
    1/2 a medium white onion
    A few cloves of garlic
    Olive oil
    Sea salt and pepper to taste

    Cook the chicken add garlic and any salt and pepper for flavor and cut into small chunks

    Prepare all vegetables.

    Add the broccoli , carrots, mushrooms to a large pan. Cook for a few minutes before adding white onion, frozen peas and edamame. Once everything is cooked. remove from pan and transfer to a plate or bowl.

    Scramble the three eggs. Add the eggs along with the green onions to the large non stick pan.

     Once the egg is cooked add the cooked chicken, and brown rice to the pan. You may want to add a lil extra virgin olive oil to the pan. Cook the rice until it slightly crispy.

    Add back the cooked vegetables. Add the 1/2 water 1/2 low sodium soy sauce.

    Mix the sauce mixture through out the ingredients.

    Serve and enjoy!

    Monday, February 25, 2013

    Chicken Noodle Soup

    I absolutely love this mom has always made this homemade chicken noodle soup and it always stuck as a favorite comport food for me. With a few tweaks I have made it clean!
    3-4 Carrots sliced
    3-4 Chopped celery stalks
    1 Onion either white or yellow Chopped
    1 32oz. Organic Free Range chicken broth low sodium
    1 Cup water
    Sea salt and pepper to taste
    2-3 Cooked skinless boneless chicken breast (cook in advance)
    1 1/2 cups whole wheat pastry flour
    3-4 TBS water (depending on your elevation)
    2 tsp. Extra virgin olive oil or grape seed oil
    1 Egg
    Chop up carrots, celery, and onion. To speed up the process I boiled the carrots and celery together in a separate pot while making the noodles.
    Once the carrots and celery are soft now is time to add everything together. In a larger pan add the chicken broth , cut up chicken, and onions. Bring to a boil.

    Now is time to make the noodles. They dry out quickly so we hand the pot of chicken broth ready to add them at this point. I have a pasta machine that has measuring instructions for making noodles. If you have a pasta machine follow the measuring instructions for your machine for amounts to add to make pasta.
    If you don't have a pasta machine you can make them by hand.  Mix all ingredients together. Roll out pasta to desired thickness. You can see from my picture the thickness my machine makes them. Take a pizza cutter and cut into long strips. then cut strips to desired pasta lengths.

    Add the carrots and celery to the chicken broth. Next add in the noodles. Let boil for a few minutes to cook the noodles. They will cook very quickly. Add salt and pepper to taste.

    Enjoy! Hope you love this as much as I do!

    Monday, February 18, 2013

    Clean eating enchiladas

    These are some of the best enchiladas I have had in a long time!! Thumbs up from my kids!
    Whole-wheat tortillas (5-6″ each)
    1 cup shredded extra sharp low-fat cheddar cheese
    Fresh cilantro or parsley, chopped, for garnish

    Chicken mixture:
    3 cups shredded or chopped cooked chicken breast (I would even suggest cooking the chicken earlier. )
    4 oz green chiles, chopped
    8 oz black beans low sodium drained
    1 tsp hot sauce
    1 tsp garlic powder
    1 tsp ground cumin
    1 tsp chili powder
    1/2 tsp ground black pepper
    1/4 tsp sea salt

    15 oz all-natural tomato sauce
    2 cloves garlic, minced
    1 1/2 tsp chili powder
    1/4 tsp sea salt
    1/2 tsp ground black pepper
    Preheat oven to 350*.
    Combine all chicken mixture ingredients in a large nonstick pan over med-high heat and cook until heated through, about 5 minutes. Remove mixture from pan and set aside.
    Combine sauce ingredients in the nonstick pan; set over medium heat and cook until warm, about 10 minutes.
    Spread a thin layer of sauce on the bottom of a baking dish. Divide chicken mixture evenly among tortillas. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese. Bake in center of oven for 20 minutes. Sprinkle with cilantro or parsley when serving, if desired.

    Original recipe posted at

    Cheddar Cornbread Jalapeno Poppers



    • 20 medium jalapeño peppers
    • 1 cup spelt flour or whole-wheat flour
    • 1 cup cornmeal, finely ground
    • 1 tsp baking powder
    • 1 tsp sea salt
    • 1 tsp chile powder
    • 1/2 tsp cumin, ground
    • 3/4 cup low-fat plain yogurt
    • 1/4 cup egg whites
    • 3 tbsp raw honey
    • 1/3 cup cilantro sprigs, chopped
    • 3 green onions, thinly sliced (about 1/3 cup)
    • 1 1/4 cup shredded low-fat cheddar cheese, divided

    I remember the first time I made jalapeno poppers...didn't use glove and didn't know any better...needless to say after many washings the pain in my hands was intense and rubbing my eyes didn't help lol...Please remember while handling jalapenos use gloves!
    Preheat oven to 400°F. 
    Cut the jalapenos top off and cut in half lengthwise. Take a spoon and scoop out the seeds. Place on a parchment paper lines baking tray.
    In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chili powder and cumin; set aside.
    In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.

    With gloves, spoon about mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling-side-up. Bake for 10 minutes.

    Top with 1 cup of cheese.

    Bake for 5 minutes until cheese is melted. Let cool for 5 min. Serve with non-fat greek yogurt and or all natural salsa.
    Original recipe posted at link below