Clean Eating!

Simple Blueberry Paleo Pancakes
These are SO delicious and super easy to make!

Ingredients:
1 banana
1 egg
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons almond meal
1 tablespoon canned 100% pure pumpkin
Blueberries

Instructions:
Start off my mashing the banana into a large bowl, next whisk in the egg. Add in vanilla and pumpkin and continue to mix. Mix in almond meal and cinnamon.

Heat frying pan over medium heat and grease. Spoon batter into pan and drop in a few blueberries (press them down a bit or cover with a drop of batter). These take a little longer to cook than your average pancake, about 4 minutes per side.

Makes 4 pancakes- top with peanut butter, almond butter, 100% fruit spread, or if for a special treat use 100% pure maple syrup.

I HOPE YOU ENJOY THESE YUMMY RECIPES! THEY ARE ALL HEALTHY AND SUITABLE FOR A CLEAN EATING LIFESTYLE ;) I ONLY POST RECIPES I HAVE TESTED AND LOVED! 

*** WARNING: I LIKE THINGS SPICY!! FEEL FREE TO ADD THE HEAT OR SKIP IT ;) ***

21 DAY FIX SHEPHERDS PIE

INGREDIENTS:

• 1 lb ground turkey 
• 1/2 package turkey bacon (about 6 strips)
• 2 large sweet potatoes
• 1 12 oz bag frozen veggie mix of choice- I used green beans, peas, corn and carrots
• 1 12 oz bag frozen peppers and onion mix
• 1/2 C greek non fat yogurt
• 1 egg
• 1 t cumin
• 2 t smoked paprika (save one t apart from the "seasoning mix")
• 1 t cayenne pepper
• 1 t garlic powder
• 1 t oregano
• 1/2 t black pepper

8 RED (7 meat, 1/2 from egg, 1/2 from greek yogurt), 8 GREEN (veggies), 8 YELLOW (sweet potatoes)

I break this up into 8 portions, 4 for my husband & 4 for me. Thats 1 red, 1 green, and 1 yellow per serving ;) 

DIRECTIONS:

1. Preheat oven to broil
2. Boil a large pot of water, once boiling add peeled chopped sweet potatoes in 1 inch chunks. Cook until tender then set aside. **SAVE ONE LADEL OF COOKING WATER AND IMMEDIATELY WHISK IN 1 EGG** set the tempered egg aside.  
3. Mix all of the seasonings together
4. Heat a large pan over medium/high heat, lightly spray with non stick spray. Chop or cut the turkey bacon into bite sized pieces and add to pan. Add half of the seasoning mix now. Brown this for a few minutes, then add the ground turkey and cook through.
5. Pour ground turkey and bacon into a medium to large casserole dish. 
6. Heat all frozen vegetables together in a pan over medium/high heat. Once heated through add the remaining seasoning mix. Stir in a 1/4 cup of greek yogurt.
7. Pour the veggie mix evenly over the turkey. 
8. Drain the potatoes (remember to save the water for the tempered egg), return potatoes to pan to dry out and mash them until smooth. Then, mix in the tempered egg and remaining greek yogurt. At this point I like to season to taste with garlic powder. 
9. Pour mashed sweet potatoes over the veggies and turkey and sprinkle with remaining teaspoon of smoked paprika
10.  Place the shepherds pie under the broiler for 20 minutes, then remove and let cool for 5-10 minutes so it can set. ENJOY!

EGG MUFFINS

Ingredients:

• 12 eggs & 12 eggs worth of egg whites
• 1 large green pepper
• 1 large red pepper
• 1 small red onion
• 1 TBS Garlic Powder
• 1 tsp Crushed Red Pepper
• 1 TBS Mrs Dash seasoning of your choice
• 1 LB Ground Turkey 
• Pico De Gallo
• Cooking Oil- I like coconut oil!
• OPTIONAL: SRIACHA FOR A DRIZZLE WHEN YOUR READY TO EAT, AVOCADO ON THE SIDE

Directions:

1. Preheat oven to 350 and oil two muffin trays (make sure to oil well!)
2. Blend eggs and egg whites for a few seconds, you dont want the eggs to get too fluffy
3. Brown turkey (or lean protein of your choice) in pan with coconut oil and seasonings
4. Divide cooked turkey between the 24 muffin cups
5. Dice peppers and onion and add on top of turkey
6. Add about a TBS of pico de gallo on top
7. Pour and divide blended eggs over other ingredients
8. Stick it in the oven and bake for 30 minutes! 

SOUTHWESTERN MEATBALL SKILLET

YUMM.. THIS IS ONE OF MY FAVS! SO FLAVORFUL!

INGREDIENTS:

• 1lb grond turkey breast
• 2 egg whites
• 1/4 cup bread crumbs (I use whole wheat panko)
• 1/4 t ground black pepper
• 2 t cooking oil (I use coconut)
• 1 cup frozen yellow corn
• 1 15oz can low sodium black beans, drained well
• 2 cups diced vine ripened tomatoes
• 1 tbs lime juice
• 1/2 C low sodium chicken broth
• 1 tsp cumin
• 1/2-1 tsp cayenne pepper
• 1/4 cup fresh chopped cilantro

DIRECTIONS:

1. In a large bowl combine turkey, egg whites, bread crumbs and pepper (black and cayenne). Mix well and form into 16 golf ball size meatballs
2. Heat oil in a large skillet over medium high, add meatballs and brown on all sides, turning frequently. About 3-5 minutes.
3. Add corn, beans, tomatoes, lime juice, broth and cumin and reduce heat to medium. Partially cover and cook for 3-5 minutes until meatballs are cooked through, remove from heat and stir in cilantro. 
4. ENJOY! ENJOY! ENJOY!

(OMG!) SPICED SWEET POTATO FRIES

These are RIDICULOUSLY good!

INGREDIENTS:

Two Large Sweet Potatoes or Yams, peeled and cut into 1/2 inch by 4 inch sticks

3 Tablespoons Olive Oil or Coconut

1/2 Teaspoon Black Pepper

1/4 Teaspoon Cayenne Pepper

1/4 Teaspoon Paprika

1/4 Teaspoon Cumin

1/4 Teaspoon Garlic Powder

DIRECTIONS:

Preheat oven to 400

Peal Potatoes and cut

Toss Potatoes in Oil in Large bowl

Mix all seasonings together in a small bowl

Toss in 1/4 of the seasoning at a time, making sure to coat all the Potato sticks

Line a baking sheet (I prefer rimmed, makes it easier for turning) with foil and non stick spray

Place the potato sticks onto the baking sheet and drizzle any remains on top, make sure to spread them out

Cook for 15 minutes, turn all Potato sticks and continue to cook for 10 for minutes

** If you want them extra crispy you can cook for an additional 5 minutes at 415 **

HEALTHY TERIYAKI SAUCE

INGREDIENTS:

• 1 C WATER
• 1/4 C LOW SODIUM TAMARAI SAUCE 
• 3/4 t GARLIC POWDER
• 1 T GLUTEN FREE FLOUR (YOUR CHOICE, I LIKE ALMOND)
• 1 t COCONUT OIL
• 1 T CAYENNE PEPPER (I ADD HEAT TO EVERYTHING, YOU DONT HAVE TO ;) )

DIRECTIONS:

1. Mix all ingredients together in sauce pan over medium high heat
2. Once it comes to a boil reduce to a simmer and allow to cook until it reaches your desired thickness

YOU CAN USE THIS AS A MARINADE OR SEASONING FOR ANYTHING YOU LIKE. I LIKE IT TO COOK FISH IN IT AND FINISH ON THE GRILL!

MEXICAN CHICKEN CHILI

(CROCKPOT)

INGREDIENTS:

1 POUND PROTEIN OF CHOICE ( I use ground lean chicken, ideas: cubed boneless skinless chicken, ground lean turkey)

1 T COCONUT OIL

2 CANS (14 1/2 OZ EACH) DICED TOMATOES, UNDRAINED

2 CUPS FROZEN CORN

1 CAN (15 OZ) LOW SODIUM BLACK BEANS, RINSED AND DRAINED

1 CAN (14 1/2 OZ) LOW SODIUM CHICKEN BROTH

1 CAN (4 OZ) CHOPPED GREEN CHILLES

2 T CHILI POWDER

1 T GROUND CUMIN

1/4-1/2 t CAYENNE PEPPER

Plain Non Fat Greek Yogurt to dollop on top when ready to eat, if you like.

DIRECTIONS:

In a small skillet, brown chicken in oil. Transfer to a 5qt slow cooker. Stir in all remaining ingredients. Cover and cook on low for 5-6 hours. Enjoy with a dollop of plan non fat greek yogurt. 

SMOKEY TURKEY SHEPHERDS PIE

(one of my Husbands favorites!)

INGREDIENTS:

• 3 Large Sweet Potatoes or Yams
• 2 T Coconut Oil
• 1/4 LB Turkey Bacon
• 1 1/3 LB Ground Turkey
• 1 T Smoked Paprika
• Black Pepper
• 2 T or 5-6 Sprigs Fresh Thyme
• 1 Medium Onion, chopped
• 2 Large Carrots, chopped
• 3 Ribs Celery, chopped
• 1 Medium Red Pepper, chopped
• 1 Cup Frozen Peas
• 1 Cup Frozen Corn
• 2 T Gluten Free Flour
• 2 C Low Sodium Chicken Broth
• 1 C Non Fat Greek Yogurt
• 3 T Ghee (clarified butter.. health food store!)
• 1 Large Egg, beaten
• 10-12 blades fresh chives, snipped or chopped

DIRECTIONS:

1. Bring a medium pot of water to a boil, cook potatoes or yams until tender, about 12-15 minutes (Save ladel of cooking water!)
2. Heat a LARGE (largest you have!) skillet with coconut oil, add chopped bacon and brown, add ground turkey to the pan and season with paprika, black pepper to taste, and thyme
3. When turkey browns add onion, carrots and celery. Cook for 5 minutes then add red bell pepper, peas and corn. Cook for 2 minutes
4. Stir in flour and cook for 2 minutes. Whisk in chicken broth, add 1/2 C of Non Fat Greek Yogurt, combine and let simmer over low heat.
5. Preheat your broiler.
6. When potatoes are tender remove ladel of cooking water and add to a small bowl with beaten egg. Drain potatoes and return to pot to dry them out.
7. Add remaining 1/2 C Non Fat Greek Yogurt, Ghee, half of the chives and season to taste with pepper. 
8. Mash the potatoes and mix in tempered egg, if potatoes are too dry add a splash or two of milk- I use almond milk. 
9. Pour the turkey mixture into a medium casserole dish or large glass baking dish, top it evenly with mashed potatoes/yams, garnish with remaining chives. 
10. Broil until edges of potatoes are golden, about 20 minutes. Remove from oven and let set for about 20 minutes.

CHICKEN AND APPLE SALAD

YUMMM YUMMM.. THIS IS QUICKLY TURNING INTO A FAV GO TO FOR LUNCH ON THE GO

 --MAKES 2 SALADS--

INGREDIENTS

• 2 GRILLED CHICKEN FILETS, SEASON WITH MRS'S DASH OF YOUR CHOICE
• 1 1/2 CUPS SPINACH
• 1 1/2 CUPS ROMAINE LETTUCE
• 1 GRANNY SMITH APPLE CUT INTO CHUNKS
• 1/4 CUP TOASTED PECANS
• 1/4 CUP CHEESE CUT INTO CHUNKS (I USED A GARLIC PEPPER JACK)  

DRESSING:

• 1/2 CUP BALSAMIC VINEGAR
• 1/2 CUP OLIVE OIL OR COCONUT OIL
• 2 TBS HONEY

(THIS WILL BE ENOUGH TO LAST YOU A WHILE, NOT JUST TWO SALADS) 

DIRECTIONS:

1. IN A LARGE BOWL, MIX SPINACH AND ROMAINE, AND SPLIT BETWEEN TWO PLATES
2. SLICE CHICKEN THIN AND LAY OVER SALAD
3. TOP WITH APPLE, TOASTED PECANS, AND CHEESE
4. DRIZZLE WITH DRESSING AND ENJOY!

YOGURT AND PEACHES
1 RED/1 PURPLE

ONE OF MY FAVS FOR BREAKFAST!

INGREDIENTS:

• ONE PERSONAL SIZE CONTAINER NON FAT GREEK YOGURT (I LIKE CHOBANI & FAGE)
• ONE MEDIUM PEACH
• STEVIA

DIRECTIONS:

1. SLICE PEACH AND CUT INTO BITE SIZE CHUNKS
2. MIX PEACHES AND YOGURT IN SMALL BOWL
3. ADD A FEW DROPS OF STEVIA TO TASTE
4. ENJOY!

BREAKFAST BURRITOS 

ON THE GO GO

INGREDIENTS:

• 4 MEDIUM EGG
• 4 EGG WHITE
• 1 RED PEPPER
• 1 GREEN PEPPER
• 1 ONION
• 4 WHOLE GRAIN 6" TORTILLAS
• COCONUT OIL
• OPTIONAL: SRIACHA 

DIRECTIONS:

1. HEAT FRYING PAN OVER MED/HIGH HEAT WITH A DRIZZLE OF COCONUT OIL
2. CHOP PEPPERS AND ONIONS INTO BITE SIZED PEICES
3. ADD PEPPERS TO HOT PAN AND COOK UNTIL SOFT, ABOUT 5-6 MINUTES
4. ADD ONIONS TO PEPPERS AND COOK FOR AN ADDITIONAL 3 MINUTES
5. REMOVE PEPPER AND ONION MIX FROM HEAT, SET ASIDE
6. BEAT EGGS AND EGG WHITES UNTIL WELL BLENDED
7. COOK EGGS IN HOT PAN (YOU CAN USE THE SAME ONE FROM PEPPERS AND ONION, JUST WIPE IT OUT WITH PAPER TOWEL)
8. ADD EGGS AND PEPPER ONION MIX TO TORTILLA, ROLL UP AND WRAP IN SARAN WRAP OR ENJOY THEN!  

**I LIKE TO USE THESE FOR MEAL PREP FOR THE WEEK, I WILL DOUBLE OR TRIPLE THE BATCH IF MY HUSBAND WILL BE EATING THEM TOO**