Creamy Blueberry Coconut Overnight Oats

Creamy Blueberry Coconut Overnight Oats
Creamy Blueberry Coconut Overnight Oats

 

Hi loves! This is the easiest breakfast recipe ever! Even better, you make it the night before, so it’s ready to eat when you wake up.  It’s quick, convenient and did I mention it takes like a dessert?!  You have to try it!

Ingredients:

1/4 cup steel cut oats (you can use old fashioned oats, but I love the texture of the steel cut.  If you choose to use old fashioned, make sure that they’re not quick cooking or instant)

1/4 cup unsweetened original almond milk

1/4 cup nonfat plain Greek yogurt

2 tsp. chia seeds

1 tbsp. unsweetened shredded coconut

1 tsp. pure maple syrup

1/4 tsp. vanilla extract

1/2 cup of fresh or frozen blueberries

Instructions:

I use mason jars for my overnight oats, but as long as you have some kind of container with an airtight lid you’ll be fine.  Add the oats, almond milk, Greek yogurt, chia seeds, coconut, vanilla and blueberries to the container of your choice.

Put the lid on and shake until everything is well combined.  Put it in the refrigerator before bedtime, and it’ll be ready to eat when you wake up.

Enjoy!

 

Guilt Free Spaghetti and Meatballs (Gluten-free)

Guilt Free Spaghetti and Meatballs (gluten-free)
Guilt Free Spaghetti and Meatballs (gluten-free)

 

One of my favorite comfort foods is good old spaghetti and meatballs, but it’s not the healthiest meal in the world.  It’s loaded with bad carbohydrates and fatty meat…not this version!  I substitute ground turkey breast instead of beef and roasted spaghetti squash for the noodles.  The end product is guilt free perfection!

Ingredients:

For the Spaghetti Squash:

1 large spaghetti squash

2 tsp. of extra virgin olive oil

½ tsp. sea salt

¼ tsp. fresh ground black pepper

¼ Italian seasoning

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Preheat your oven to 400 degrees.  Cut the squash in 1/2, scoop out the seeds and place on a medium baking sheet.  Drizzle with olive oil and massage the oil all over the squash with your fingers.  Sprinkle with salt, pepper and Italian seasoning.  Cook for 35-45 minutes.  Use a fork to scoop out the “noodles”.

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For the Sauce:

1 jar of organic marinara pasta sauce (I used Simply Balanced)

2 tsp. of extra virgin olive oil

1 medium onion diced

2 cloves of garlic minced

2 pinches of crushed red pepper flakes

1 tsp of dried basil

1 tsp. dried oregano

1/2 tsp. garlic powder

Heat a medium soup pot on medium high heat and add the olive oil.  Add the onions and sauté for a couple minutes before adding the garlic and seasonings.  Cook the garlic for a minute longer and add the jar of sauce.  Fill the empty jar ½ way up with water and shake it up to get the extra sauce.  Pour into the pot and stir everything together.  Cover and simmer for about 30 minutes on med low heat.

For the Meatballs:

1 lb. of ground turkey breast

1 egg

1 small onion diced

2 cloves of garlic minced

½ cup Mary’s Gone Crackers Original Crackers crushed up into breadcrumbs for a gluten free option or you can just use ½ cup of whole wheat breadcrumbs.

½ tsp. Italian seasoning

1 tsp garlic powder

¼ tsp. fresh ground black pepper

½ tbsp. sea salt

Pam Extra Virgin Olive Oil to spray on top of the meatballs

In a mixing bowl combine all of the ingredients together with your hands until well combined.  Be careful not to over-mix or you’ll turn out with a tough meatball.  Shape the meat mixture into meatballs a little bigger than a golf ball and place each one on a foil lined baking sheet.  Spray the tops with Pam and bake in the oven for about 20-25 minutes or until cooked through.

Add the meatballs into the sauce and serve over the spaghetti squash.  Garnish with parsley if desired.

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Enjoy!

 

Gluten & Wheat Free Indian Coconut Chicken Strips

I ate the leftovers from this recipe for three days!  It was that good! Turmeric is a great Indian spice that complements the coconut perfectly.  Coconut flour and shredded coconut make a delicious crispy crust that will satisfy any craving you may have had for regular fried chicken.

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Ingredients:

3 boneless skinless chicken breasts cut into 4” strips

3 tbsp. coconut oil or extra virgin olive oil

1 cup of coconut flour

2 ½ cups of unsweetened shredded coconut

3 whole eggs plus 1 egg white lightly beaten

1 tbsp. sea salt plus ½ tsp.

1 tsp. fresh ground black pepper plus ¼ tsp.

1 tsp. turmeric plus ½ tsp.

½ tsp. chili powder plus ¼ tsp.

¼ tsp. cayenne pepper plus 1 pinch

Instructions:

Preheat oven to 350 degrees.  In a medium bowl stir the coconut flour with 1 tbsp. sea salt, 1 tsp. black pepper, 1 tsp. turmeric, ½ tsp. chili powder and ¼ tsp. of cayenne pepper.  In another medium bowl mix the shredded coconut with ½ tsp. sea salt, ¼ tsp. black pepper, ½ tsp. turmeric, ¼ tsp chili powder and 1 pinch of cayenne pepper.  Lightly beat the eggs with a fork in a separate bowl.  There will be a lot of chicken strips, so you’ll have to cook them in batches.  It took me three batches to get them all cooked perfectly.  Use 1 tbsp. of oil for each batch.  Heat 1 tbsp. of your oil on medium heat in a large non-stick fry pan.  First dredge the chicken in the coconut flour mixture.  Shake off the excess, coat them in the eggs and then the shredded coconut.  Place the chicken strips in the pan, and let cook for about 2 minutes on each side or until golden brown.  Coconut can burn very easily, so be sure to keep a careful eye on them.  As you finish each batch, place the chicken on a large non-stick baking sheet.   Place in the oven for about 10 minutes or until cooked all the way through.

Gluten & Wheat Free Indian Coconut Chicken Tenders Served with Baked Sweet Potato Chips
Gluten & Wheat Free Indian Coconut Chicken Tenders Served with Baked Sweet Potato Chips

 

Enjoy!

 

 

Easy Egg White Quinoa Scramble

Easy Egg White Quinoa Scramble
Easy Egg White Quinoa Scramble

I threw this yummy egg scramble together for breakfast.  It’s super easy and quick.  Hope you enjoy!

Ingredients:

1 ½ cups of egg whites

1/2 cup cooked quinoa

1 small green pepper diced

1 small onion diced

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1/4 tsp black pepper

Instructions:

Whisk all the ingredients in a mixing bowl. Heat a medium sauce pan on medium high heat.  Pour in mixture stirring until cooked all the way through.

Enjoy!

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

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!

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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!