Whole wheat pizza dough and sauce

Ingredients:

Dough:

• 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

Sauce:

 

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 pepperoni....my half is spinach, grilled chicken, olives, mushrooms, and mozzarella cheese.

 

I baked this for 40 min at 350

 

5

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!

 

 

 

Ingredients:



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!

 

 

 

 

 

 

http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/

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!

 

 

 

 

 

Ingredients:

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!

 

 

Chicken "Fried" Rice

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

Ingredients:

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!

Chicken Noodle Soup

 

 

I absolutely love this recipe...my 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!

 

 

 

Ingredients:

 

Soup:

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)



 

Noodles:

 

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!

Clean eating enchiladas

 

These are some of the best enchiladas I have had in a long time!! Thumbs up from my kids!

 

Ingredients:
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

Sauce:
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

 

 

Directions:
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

http://lovestoeat.wordpress.com/2010/10/18/clean-eating-enchiladas/

Cheddar Cornbread Jalapeno Poppers

 

 

INGREDIENTS:

• 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

http://www.cleaneatingmag.com/Recipes/Recipe/Cheddar-Cornbread-Jalapeno-Poppers.aspx

Broiled Grapefruit

 

Looking for a light breakfast or even a light mid morning snack? Broiled grapefruit is perfect for that! Even if you aren't a huge fan of grapefruit because of it's tartness you should try this recipe! It's amazing!

 

 

 

1 Grapefruit

Honey

Vanilla extract

Cinnamon

Nutmeg

 

Take your grapefruit, cut in half. Drizzle a little honey and vanilla on top. The sprinkle a little cinnamon and nutmeg on top. Broil for 5 min! Simple and healthy!



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.