Stuffed Portabello Mushroom

Makes 2

 

2 large portabello mushroom cap
1 cup baby spinach leaves, raw
4 Tbsp pico de gallo (diced tomato, onion, jalepeno)
2 Tbsp reduced fat feta


 

Remove stem from mushroom cap. With a spoon, scrape out the black gills.
Stuff the spinach into the mushroom. Top with pico-de-gallo, then feta.
Place stuffed mushroom on a cookie sheet and bake for 20 min at 350F

  Pico De Gallo recipe http://skipthedieteatclean.blogspot.com/2013/01/easy-pico-de-gallo.html


Original recipe

http://recipeforfitness.com/recipes/sides/stuffed_mushroom.html

Easy Pico de Gallo

Easy Pico de Gallo (makes 2-3 cups)

• 2.5 tomatoes on the vine
• 1/2 onion, diced
• 1/2 jalepeno, de-seeded and diced
• juice from 1/2 lemon
• 2 cloves garlic, minced
• 1/4 cup green pepper, diced
• 1/3 cup fresh cilantro, diced
• 1 tsp. apple cider vinegar
• 1 tsp. garlic powder
• salt and pepper to taste  

Take all the vegetables and dice them up and put them in a medium size bowl. Add lemon juice, apple cider, garlic powder, salt and pepper to taste....mix all together and enjoy. Refrigerate until ready to serve.
  

Benefits of Coconut Oil

People that know me know I am completely OBSESSED with coconut oil and all its uses! I have done some research on all the benefits and thought I would share them with you!

So I completely made a mistake this time around about bought the refined organic coconut oil EKKK! Thank goodness I realized this before cooking with it. So I use it for other purposes. Make sure when you buy it that it is virgin organic coconut oil if you plan on consuming it! :)

 

 

Did you know that coconut oil  is a/an :

 



 Anti-inflammatory
 Antimicrobial
 Antifungal
 Antiviral

 and also Improves nutrient absorption

 

 

 

Here are uses I have found for coconut oil!

 

 

• Cooking- It's a clean oil to use in recipes and cooking. Just make sure it isn't refined. Organic virgin is what you want to use 
• Pre-shave – coconut oil applied before shaving will coat your skin and prevent damage that shaving causes. 
• Deodorant – You can use it as a natural deodorant. Use alone or with baking powder.
• Stretch Mark Cream – It will help with minimizing the appearance.
• Chapstick –  It contains a lil SPF...I apply this to my lips all the time to keep them nice and soft.
• Moisturizer –I use this on my face and neck daily! Not only is it good for moisture but it is a benefit for preventing wrinkles and fine lines! I even have oily skin and have no break out problems from it.
• Make up remover – I LOVE LOVE how well this removes makeup! I use it on a daily basis and is one of my favorite uses. It take that stubborn mascara off with ease! Apply some on a cotton round and watch it's magic!
• Skin problems – coconut oil relieves skin problems such as psoriasis, dermatitis, and eczema. Those little bumps on the back of your arms and on your legs this is a great remedy to get rid of them.
• Hair Conditioner/Deep Treatment – use as a leave in hair conditioner, I take some and rub my hands and fingers together and then run my fingers through my hair midway down to the ends distributing it evenly. Make sure you don't put it on your roots unless you are wanting to deep condition then you keep it on your hair overnight with a shower cap and shampoo it out in the morning. 
• Massage Oil – apply and rub!
• Lubricant – it is an all natural, perfectly safe personal lubricant. Do not use with latex!
• Nipple Cream – works great to nourish cracked, sore, or dry nipples. Apply to a cotton ball and leave on your nipples between feedings.
• Healing – apply a thin layer on scrapes and cuts to protects the wound from outside dust, bacteria and virus. It speeds up the healing process of bruises by repairing damaged tissues.
• Diaper Rashes – Applying a think layer on the bum creates a protective shield for a sensitive toosh to heal the rash.
• Digestion – the saturated fats in coconut oil have anti-bacterial properties that help control, parasites, and fungi that cause indigestion and other digestion related problems such as irritable bowel syndrome. The fat in coconut oil also aids in the absorption of vitamins, minerals and amino acids, making you healthier all around
• Alzheimer's - There have been studies shown with a consumption of 3-4 TBS a day that patients have seen an improvement with Alzheimer's.
• Oil Pulling -  Taking a TBS spoon and swishing in your mouth for 20 minutes everyday and it detoxes the body. It's said by doing this it makes your teeth whiter and helps with tooth sensitivity, decreases body puffiness and helps with weight loss, Shiny hair, promotes healthier hair and nails. I haven't tried this method but will be trying this out and let you all know how it works!

There are many more uses for coconut oil that you can find from this link below. Im sure there are many more uses out there that aren't on both of these lists! Natural is GOOD!

 

http://healthimpactnews.com/2011/80-uses-for-coconut-oil/

Herb Baked Butternut Squash

Herb Baked Butternut Squash

This recipe is simply amazing! The first time around I added a little to much of the spices but this time around I used less to my preference and they were so yummy! One recipe I am really happy I came across!

 

Ingredients:

• 1 butternut squash
• Olive oil
• Garlic powder
• Marjoram
• Parsley
• Onion Powder
• Salt & Pepper to taste

 

 

First cut your butternut squash in half. I only used one half for the recipe since that was enough for our meal. I saved the other half and made again a few days later. If both halves are too much you can freeze the left overs for another meal. 

 

Gut out the seeds and gunk from the squash. Once you are done with that you will need to peel off the skin.

 

Once you have it peeled, cut the squash into 1/4" slices. If you want them in smaller chucks after you cut the slices you can cut them into chunks. It all depends on your preference.

 



 

I like to have mine cut in chunks. After you are done cutting them up, arrange them on a cooking sheet. Spray them with olive oil and sprinkle the seasonings on. I lightly sprinkled the herbs but went with my own preference of how much I wanted on.

 

 

Put in the over for 30 min at 350F

 

 

 

http://www.thegraciouspantry.com/clean-eating-herb-baked-butternut-squash-recipe/

Oven Roasted Salmon with Parmesan-Greek yogurt Crust

I found this recipe the other day and did a little editing to make it clean....all I can say is WOW! This is one amazing recipe that even my daughter said it was the best fish ever! With the full approval of my kids I knew I had to share this one with you!


Oven Roasted Salmon with Parmesan-Greek yogurt Crust

 

16-20 ounces salmon fillet(s), skin on

Kosher salt/ freshly ground black pepper

3 tablespoons Greek non fat plain yogurt

2 tablespoons Parmesan cheese, freshly grated

additional Parmesan cheese, freshly grated

a few dashes of sweet paprika ( I used regular paprika since I didn't have sweet )

 

Preheat oven to 425F.  Line a shallow roasting pan with foil.  Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan.  Season lightly with salt and pepper.
Mix the Greek non fat plain yogurt and Parmesan cheese in a small bowl.  Spread completely over the salmon.  Sprinkle with additional Parmesan cheese on top, and add a few dashes of paprika.

Roast for 12-14 minutes (depending on thickness of salmon).  Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve with some brown rice.




 

 

original recipe

 

http://shecookshecleans.net/2012/05/19/oven-roasted-salmon-with-parmesan-mayo-crust/

Spaghetti Squash with Turkey Spinach Meatballs

 

 This is a favorite of mine to make...Super yummy and very healthy! This is what a spaghetti squash looks like. When I first heard of them I'll admit I had no idea what this particular squash looked like.

 

 

First what you will want to do is cut the squash in half. They can be hard to cut so be careful. I hear nooking them in the microwave can help soften it and make cutting easier. 

 

 

Once you have it cut in half you will need to gut out the seeds. 

 

Place the two gutted halves open side down in a dish with a lid. Fill the dish 1/4 to 1/2 fill of water and bake at 350F covered with the lid. I baked mine for an hr then checked on it. It wasn't quite done yet so I baked for another 1/2 hr.

 

Once it is cooked carefully take one side out of the dish. They will be very hot so make sure you don't burn yourself. I used a pot holder to protect me from the heat. Take a fork and start scraping the squash out of the shell, and there you have it! Top with spaghetti sauce and add the meatballs

 

Lean Ground Turkey Spinach Meatballs.

 

 

1 lb. lean ground turkey

I cup chopped spinach leaves



2 tsp garlic powder
salt and fresh ground pepper, to taste
1 small onion grated or chopped
1 egg
1/4 cup whole wheat or panko bread crumbs
1/4 cup Parmesan cheese
splash milk (I use almond milk)
non stick spray

In large bowl, mix together onion, egg, bread crumbs, Parmesan and milk. Mix until it turns into a loose paste. Add in ground turkey, chopped spinach, garlic powder and salt and pepper. Gently combine all ingredients. Roll meat mixture into small meatballs, about 1-2 inches round. Place on lightly greased cookie sheet. Before placing in oven, spray each meatball with non stick spray.
Cook for about 20-25 minutes, until browned, in 375 degree oven.

I always have several meatballs left over. You can take the remaining meatballs and freeze them for another time.

Clean Eating Chicken And Dumplings

 

 

(Makes approximately 5 quarts)

Stew Ingredients:

• 6 cups low-sodium chicken broth (no sugar/dextrose added)
• 1 tablespoon marjoram
• 1 tablespoon garlic powder
• 4 boneless, skinless chicken breasts – cut into small chunks
• 2 tablespoons olive oil
• 1 large onion – peeled and diced
• 4 large carrots, peeled and sliced
• 4 stalks celery, cleaned and sliced

Dumpling Ingredients:

• (This is a recipe redo. Find the original here.)
• 2 cups whole wheat pastry flour
• 1 tablespoon baking soda ( I opted out on this the last time I made it and loved the taste so much more)
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 cup milk ( I use unsweetened almond milk.)

Stew Directions:

1. Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top).
2. Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
3. In a pan, combine the olive oil, onion, carrots and celery. Sauté until the onions are translucent.
4. Add the veggies and cut up chicken to the crock pot (or soup pot).

Dumpling Directions:

1. In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
2. Pour in the oil and milk and mix with a wooden spoon.
3. (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)

 

1. Boil until the dumplings and chicken are cooked.

http://www.thegraciouspantry.com/clean-eating-chicken-dumplings/

Clean Eating Coconut Almond Cranberry Chicken

This meal is a hit with the whole family. It definitely is one of our favorites!

Clean Eating Coconut Almond Cranberry Chicken

 

 

Ingredients
1/2 cup almonds, chopped
1 (15 ounce) can light coconut milk
1/2 cup dried cranberries (I used fruit juice sweetened cranberries from Whole Foods)
4 cups raw spinach leaves, tightly packed when measuring
4 chicken breasts (about 7 ounces each), chopped into bite-sized pieces
1/2 tsp. finely grated fresh ginger (grate on a microplane for best results)
1/2 tsp. cinnamon
Directions
Step 1 – Combine all ingredients in a large pan and cook until the chicken is fully cooked through. Serve by itself or over brown rice or whole grain pasta.
Eat and Enjoy!
Nutritional Content
1 serving = 1/2 cup
Calories: 252
Total Fat: 11 gm
Saturated Fats: 4 gm
Trans Fats: 0 gm
Cholesterol: 46 mg
Sodium: 87 mg
Carbohydrates: 14 gm
Dietary fiber: 2 gm
Sugars: 10 gm
Protein: 25 gm
Estimated Glycemic Load: 7
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

http://www.thegraciouspantry.com/clean-eating-coconut-chicken-with-almonds-and-cranberries/

Chocolate Mousse

 This is kid (and mom) approved in our house!

• 1 can full-fat coconut milk
• 1/4 cup plus 1 tbsp cocoa powder
• 1/2 tsp pure vanilla extract
• sweetener to taste (Use stevia or powdered sugar for thickest results.) I used honey so its not as thick

Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight, unless it’s already thick like mousse. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, because I’ve had the most success with that brand.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. Stored uncovered in the fridge, the mixture gets even thicker.


http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/