Clean Eating Guacamole

This is the best Guacamole recipe EVER!
This is the best Guacamole recipe EVER!

Ingredients:

2 ripe Avocados

Juice of ½ a Lemon

½ medium Red Onion (finely diced)

1 clove of Garlic (minced)

1 Jalapeno (minced)

2 Plum Tomatoes (diced)

1 tbsp. fresh Culantro or Cilantro

Directions:

Cut avocados and scoop out into a medium bowl.  Immediately add lemon juice and break the avocado up mixing it in the juice until it becomes creamy (the lemon juice keeps the avocado from turning brown).  Add the onion, garlic and jalapeno and mix.  Add the cilantro/cilantro and tomatoes and fold everything together.  It’s now ready to serve.

Enjoy!

Clean Eating Guacamole
Clean Eating Guacamole

Clean Eating Chicken Fajitas

Clean Eating Chicken Fajitas
Clean Eating Chicken Fajitas

 

Ingredients:

2 tbsp. Extra Virgin Olive Oil

3 large Boneless Skinless Chicken Breasts (cut into strips)

3 Bell Peppers (Red, Green and Yellow or any other combination will do) cut into strips

1 medium sliced Red Onion

1 tbsp. Garlic Powder

1 tbsp. Onion Powder

1 tbsp. Chili Powder

1 tbsp. Ground Cumin

Pinch of Cayenne Pepper

About 10 grinds of Fresh Ground Black Pepper

¼ tsp. Sea Salt

1 tbsp. water

(1) 16 ounce package Whole Wheat Fajita Tortillas

Directions:

In a large sauté pan heat up the olive oil on medium high heat and add the peppers, onion and chicken.  Stir and cook for about 5 minutes before adding the spices.  Make sure everything is well combined.  Add water cover and continue cooking for 5-8 more minutes stirring frequently.  You’ll know it’s done when the chicken is cooked all the way through and the vegetables are softened.  Warm up tortillas on a microwave safe plate with a damp paper towel on top for 30-60 seconds (depending on how many you’re making). Serve with fresh guacamole and a dollop of Greek Yogurt on the side.

Enjoy!

Fah guac 013
Enjoy with fresh Guacamole. You can find the recipe for guacamole under “healthy sides”.

 

Raspberry Almond Spinach Salad

This recipe is so simple, and can be easily adjusted to what you have in your pantry.
This recipe is so simple, and can be easily adjusted to what you have in your pantry.

 

Ingredients:

2 cups of fresh Spinach

½ Yellow Bell Pepper sliced thin

2 tbsp. of grated Carrots

Handful of raw Broccoli

Handful of fresh Raspberries

Handful of raw sliced Almonds

1tbsp. Light Balsamic Vinaigrette

Directions:

Place all of the ingredients on top of a bed of spinach.  Add a light dressing of your choice. (I used Balsamic)  Toss everything together until evenly coated.

Enjoy!

Raspberry Almond Spinach Salad
Raspberry Almond Spinach Salad

Peanut Butter Banana with Raisins and Walnuts

This is one of my all-time favorite energizing snacks to eat an hour before a workout, or anytime I’m feeling a little low on energy.  It definitely hits the spot!
This is one of my all-time favorite energizing snacks to eat an hour before a workout, or anytime I’m feeling a little low on energy. It definitely hits the spot!

Ingredients:

1 Banana

1 tbsp. of Peanut Butter ( I use Jiff Natural, but feel free to use any healthy nut butter of your choice)

Handful of Raisins

1 tbsp. of chopped Walnuts

 Directions:

Spread peanut butter on banana, and top with raisins and walnuts.  Serve with a spoon.  This is also very kid friendly.  My son loves it (minus the walnuts).

Enjoy!

Peanut Butter Banana with Raisins and Walnuts
Peanut Butter Banana with Raisins and Walnuts

Clean Eating Pumpkin Spice Pecan Ice Cream

Pumpkin Spice Pecan Ice Cream

Ingredients:

1 15 ounce can of 100% Pumpkin Puree
2 very ripe Bananas
1 tsp. Vanilla Extract
1 ½ tsp. of Pumpkin Pie Spice
¼ cup of Grade A Maple Syrup plus 2 tbsp. for pecans
2 ¼ cup of Unsweetened Almond Milk
½ cup of chopped Pecans
Pam Organic Extra Virgin Olive Oil Nonstick Spray

Directions:

Blend pumpkin puree, bananas, vanilla extract, pumpkin pie spice, maple syrup and almond milk in a blender until smooth. Store in an air tight container and chill in the refrigerator for at least 4 hours. Add mixture to your frozen ice cream bowl, and turn on ice cream machine. (Should take about 15-20 minutes) While that’s going, spray a small pan with Pam on medium heat. Add pecans and toast stirring frequently. Add the 2 tbsp. of maple syrup and just a pinch of pumpkin pie spice. Stir everything together and add the pecans to the ice cream maker about 2 minutes before it’s done. Store in an air tight container and store in the freezer.

Enjoy!

Pumpkin Pecan Ice Cream 036

Hearty Chicken Quinoa Soup with White Beans and Kale

Hearty Chicken Quinoa Soup with White Beans and Kale
Hearty Chicken Quinoa Soup with White Beans and Kale

Ingredients:

(3) 32 ounce containers of low sodium Chicken Stock
2 cups of sliced Carrots
1/2 bunch of chopped Celery
1 large Onion
2 cloves of Garlic minced
2 Chicken Breasts (cut both of them in half)
1 Bay Leaf
1/2 tsp. of dried Thyme
1 tsp. of dried Basil
1 tbsp. of dried Parsley
1 tsp. of Sea Salt
15 turns of fresh ground Black Pepper
Big pinch of Crushed Red Pepper
2 cans of Northern Beans
1 large bag of Kale
1 cup of Quinoa

Directions:

In a large pot sauté onions, celery and carrots for about five minutes. Add garlic, chicken breasts, bay leaf, crushed red pepper, sea salt, pepper, thyme, basil and parsley. Sauté for a couple more minutes.  Add two containers of chicken stock and bring to a boil. Cover and reduce to a simmer. Let cook for about 30 to 40 minutes or until chicken is tender. Remove chicken and shred with fork.  Add chicken back in the soup along with last the container of chicken stock, quinoa and beans.  Bring to a simmer for about 10 more minutes.  Add entire bag of Kale. Wait until the Kale wilts and it’s ready to serve.

Enjoy!

Blueberries and Cream Oatmeal

Blueberries and Cream Oatmeal
Blueberries and Cream Oatmeal

 

Ingredients:

1/2 cup old fashioned oats
1 cup unsweetened almond milk
1/4 tsp. cinnamon
1/4 cup of plain Greek yogurt
A few drizzles of honey
Fresh Blueberries (strawberries or bananas are great too)

Directions:

Mix oatmeal and almond milk in a microwave safe bowl. Microwave according to the oatmeal instructions (for me it’s about 2 1/2 minutes).  Add cinnamon, yogurt, honey and blueberries. Stir all together and enjoy.  This breakfast keeps me full all morning!

Enjoy!

Healthy Tuna Salad

Healthy Tuna Salad
Healthy Tuna Salad

Ingredients:

2 6.4 ounce Pouches of White Albacore Tuna Packed in Water

1/2 Cup of Plain Greek Yogurt (you can add more if you like a creamier consistency)

Juice of ½ a Lemon

2 tbsp. of Dijon Mustard

2 stalks of Celery Diced

½ tsp. Dried Dill (you can use less if you’re not a big dill fan, but I love it!)

½ tsp. Dried Basil

A Couple Grinds of Fresh Black Pepper

Handful of Chopped Walnuts (or any nut of your choice)

Handful of Dried Cranberries

Directions:

Empty the tuna into a medium sized bowl, and break up with a fork.  Add the Greek yogurt, Dijon mustard, lemon, celery, dill, basil, pepper and mix all together.  Add more Greek yogurt if desired.  Fold in the walnuts and cranberries.  I love serving this on whole grain bread with some fresh fruit on the side.

Enjoy! 

Served on Whole Grain Bread with Fresh Raspberries
Served on Whole Grain Bread with Fresh Raspberries

 

Healthy Chicken Barley Stew

Oh my goodness! This dish is so hearty and delicious! You’d never know it was healthy!

Ingredients
Ingredients

Ingredients:

2 Boneless Skinless Chicken Breasts cut in half

6 Cups of Unsalted Chicken Broth/Stock (if using salted broth just omit the salt from the recipe)

2 tbsp. of Extra Virgin Olive Oil

I medium Onion diced

5 stalks of Celery sliced

2 cups of sliced Carrots

3 cloves of Garlic minced

1 tsp. of Sea Salt (if using salted broth, leave out)

About 15-20 cranks of Fresh Ground Black Pepper (or ¼ tsp. of pre ground)

½ tsp. Dried Thyme

1 tsp. Dried Basil

2 tbsp. Dried Parsley

1 Bay Leaf

1 Cup of Quick Cooking Pearl Barley (if using regular Barley, you’ll just add it in sooner)

Directions:

Heat olive oil in a large soup pot.  Add onions, celery, carrots and chicken.  Sauté for about 4-5 minutes, and add garlic.  Add the black pepper, basil, thyme, bay leaf, parsley and sea salt (unless using salted broth).  Stir everything together and add the chicken stock.  Bring to a boil, cover and reduce to a simmer.  Let cook for about 30 minutes.  Take out the chicken and shred it with two forks.  Add the barley and shredded chicken and simmer for about 10 more minutes.   Note: If you’re not using quick cooking barley, add the barley as soon as the broth comes to a boil.   The barley should absorb all the liquid, and become nice and thick.  Take out bay leaf.

Enjoy!

Chicken Barley Stew
Chicken Barley Stew

Pan Seared Salmon with Quinoa and Roasted Broccoli

Pan Seared Salmon with Quinoa and Roasted Broccoli

Pan Seared Salmon with Quinoa and Roasted Broccoli

Ingredients:

2 large fillets of fresh Salmon

Sea Salt

Fresh ground Black Pepper

Dried Dill

Pam Organic Extra Virgin Olive Oil Spray

1 cup of Quinoa

(1 )12 ounce bag of fresh Broccoli Florets

2 cloves of Garlic minced

Extra Virgin Olive Oil

Directions:

Roasted Broccoli

Pre heat oven to 350, and prepare the broccoli florets by spreading them out on a baking sheet.  Drizzle just enough extra virgin olive oil to coat the broccoli (you don’t need much).  Sprinkle with sea salt and black pepper.  Add the minced garlic, and toss everything together until it’s all evenly coated.  Place in oven and bake for 15-20 minutes.

Pan Seared Salmon

Make sure to safely remove the skin of the Salmon fillets if needed.  If you are wary about doing this, you can ask the fishmonger to do it for you when you purchase it.  Cut the fillets in half, so that you have 4 altogether.  Sprinkle with sea salt, black pepper and dill on each side.   Preheat a pan skillet on medium high heat and spray with Pam.  When it is hot enough place the Salmon in, and let it cook for about 4-5 minutes on each side only flipping one time (this will ensure a crispy crust).  Depending on how thick your Salmon is you might have to transfer it to your already preheated oven for an extra 5-10 minutes if it’s not cooked all the way through.

Quinoa

Cook Quinoa according to the box instructions

Enjoy!