Tuesday, November 25, 2014

Clean Eating Thanksgiving Go To’s!

Thanksgiving is a day to literally stuff yourself like the turkey on your table!  It puts people into the infamous turkey coma!  Then you unbutton your pants, lay on the couch and question why the heck you ate so much!  Seriously you can’t deny that you have totally been there!  I have for sure!

The next day you wake up and feel sluggish and vow to never do that again.  But holiday amnesia kicks in and there are leftovers- so you just eat some more!! But wait… you do ‘okay’ the next three weeks until the Christmas gatherings start and it happens all over again!  It’s the vicious cycle of yo-yo dieting, detoxing and binging!  But this year you can have a little self control and also still enjoy the day!  For me my balance is finding clean recipes that are full of flavor, satisfy what I enjoy and still leave feeling comfortable in my jeans!! 

So this week is our holiday survival guide!!!  Today is recipe day.  How can you tweak the foods you love to save your waistline???

Clean Eating Corn Souffle

Corn Soufflé is no doubt one of my fav recipes. But it has a stick of butter and sour cream in there which leaves my entire stomach in knots and the calories are killer!  So double whammy!  I cleaned it up and it’s pretty darn delicious.

1/4 c egg substitute
1/4 c melted butter
1 8oz no salt added can of corn, drained
1 8oz can of cream corn
1 8 oz package of corn bread mix
1 8oz carton of plain greek yogurt
Cooking spray


  1. Preheat oven to 350°.
  2. Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.
Clean Eating Thanksgiving Dinner

Next up the turkey!!!  Injecting your turkey with sodium and butter is one sure way to inject a little extra cushion to the middle!  This is one of our fav turkey recipes!  We actually use this with boneless skinless turkey breast quite often.
  • 1 split bone-in, skin-on turkey breast (about 2 1/2 lb)
  • 2 tbsp olive oil
  • 2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp minced fresh rosemary leaves
  • 1 tsp minced fresh sage leaves
  • 2 tsp minced fresh thyme leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  1. Preheat oven to 425°F. Place turkey breast, skin-side-up, on a rack in a roasting pan.
  2. In a small bowl, whisk together oil, lemon juice and zest, herbs, salt and pepper. Using your fingers, gently loosen skin from turkey breast meat without removing it completely. Rub herb-oil mixture under skin and all over turkey breast meat (including underneath breast as well).
  3. Roast, skin side-up, for 50 to 60 minutes or until an instant-read thermometer reads 165°F when inserted into thickest part of breast (test in a few places to make sure).
  4. Cover turkey with foil and let rest at room temperature for 15 minutes. Remove and discard skin, then cut turkey breast from bone. Slice meat and serve.

 More thanksgiving recipes here!!!  Rolls, drinks and sweet potato casserole.


What’s your favorite holiday dish that you would like a clean version of? If you post in the comments I will give you some suggestions and possibly a recipe!

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Wednesday, July 2, 2014

Stuffed Peppers

I haven’t made this recipe in awhile, so I plan on adding it to the meal list for next week. I have kids who ‘don’t like peppers’– but after they come out of the oven and they see them and SMELL them, then they are all for them! They really love this meal and I am excited to make it again! Try it and let me know what you think!

Eat Clean Stuffed Peppers

Sea Salt
4 large red bell peppers (you can use any color)- make sure the peppers can sit upright nicely. remove top, ribs and seeds.
2 cups cooked brown rice 
1 tsp extra virgin olive oil
1 yellow onion, peeled and chopped
1 large carrot, peeled and grated
1 cup butternut squash, peeled and diced
3 cloves garlic, passed through a garlic press
2 cups fresh roma tomatoes, diced and set over a fine mesh sieve to drain
1 15 oz can black beans, rinsed and drained
1 cup fresh corn kernels
1/2 cup fresh chopped cilantro
juice of one fresh lime
fresh ground pepper
cooking spray

Preheat oven to 350 degrees. Place cooked brown rice in a bowl and let cool. set aside.
Make sure there is a rack in the middle of the oven. Bring a large pot of salted water to a boil. Place the peppers in the boiling water and cook briefly. the peppers need to be just a little soft. Remove the peppers from the water an dput them on a plate line with paper towels, upside down so the water can drain out.

In a large skillet, heat olive oil and saute onion, carrot and butternut squash. Cook for 10 minutes, covered. Add garlic and cook a few minutes more. Now add tomatoes, beans and corn. Cook for 5 minutes. Remove from heat.

Add vegtable mixture to cooled, cooked brown rice. Season with cilantro, lime juice, sea salt and black pepper. Mix with clean, bare hands until all ingredients are evenly distributed. Set aside.

Prepare a small baking pan with a light coating of cooking spray. Place each of the peppers right side up in the pan. Stuff each pepper with brown rice filling. Don’t pack the rice mixture too tightly. Bake for 20 minutes and serve immediately.

You can add lean ground chicken or turkey to the cooked rice mixture to make it a complete clean eating meal. Simply brown one pound of ground chicken or turkey and add to stuffing mixture and stuff as usual. 

I also added a can of tomato sauce on top to give it some extra sauce. I used an all natural organic sauce with no added sugar! Delicious!

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Thursday, January 23, 2014

Almond Crusted Tilapia (or Chicken!)

This recipe is so good! It gives your fish or chicken an amazing flavor all while being super healthy! It gets an A+ from my family, so I want to share it with you!!


1 1/2-2 pounds of chicken or tilapia
1 pound bag of unsalted almonds
1 cup (maybe a little more) egg whites
onion powder
garlic powder

This makes a LOT of breading. I usually divide it in half and freeze the half I’m not using for next time! Simple and easy! I’m all about freezing leftovers or 1/2 of dinners so I can just pull them out next time we have it!


Okay- so first thing is first. Line a cookie sheet with aluminum foil. It makes clean up so much easier!!

In a food processor blend the almonds, salt, pepper, paprika, onion and garlic powders until fine.  I honestly just guestimate the seasonings. I am sorry if you are a a measuring person!!! I just put a pinch here and a dash there!! Taste it along the way to see how you like it!

Okay, separate the mixture and freeze half at this point.

Now, take your meat. Cut it into slices. I will put mine in between plastic wrap and ‘pound’ them until thin. They cook faster and taste better when they are thin!! Usually 6-8 pieces! Put the egg whites in a bowl and now you will want to coat your meat in egg whites. I usually get it pretty wet with egg whites and then I dip the meat into the almond flour mixture! Coat it well and place it on the GREASED cookie sheet with the foil on it. To grease it, I just take a little bit of Olive Oil on a cooking brush and brush the foil with it before I put my chicken down on it. Works great.

If you are like me and like your chicken/fish CRISPY then bake at 325 degrees for 20 minutes. At the 10 minute mark I take them out of the oven, flip them over (so they don’t get soggy) and finish cooking. THEN I put them under the broiler for about 5 minutes to get the tops really crispy like “fried” chicken!!

Try it tonight! I hope you LOVE it as much as we do!

I generally serve with baked sweet potatoes and baked asparagus with LOTS of garlic 😉

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Thursday, January 2, 2014


This recipe is on the menu for tonight!!  I made it once before and we LOVED it!  I’m talking delicious.  My husband is the type of guy who will eat whatever I cook, but if he doesn’t like it he’s going to tell me about it!  But with this recipe, he and the kids gobbled it up and asked for it again.  So, here we are!  I’m making it again and sharing it with all of you!  I really focus on eating lean meats.  I am always trying to find new recipes to satisfy us since we eat a ton of chicken and turkey.  So, this takes the cake!  

Best part.. IT IS SO EASY TO MAKE!!  Seriously!! 6 Ingredients! BAM! It’s simple.  I will be pairing it with some baked asparagus and quinoa! (And for those of you who are like “What the HECK is quinoa?!!”— I used to be the same way! Had NO IDEA how to even say the word, let alone where to find it!)  But it’s usually in the organic section of your grocery store (at least it is at mine) OR you can find it at Sam’s Club or Costco for the best deal!


  • Turkey Breast Cutlets- I use 4.
  • 1 can of diced tomatoes- low sodium
  • 1 medium size onion- chop it up very fine. I use my food processor for it.
  • Garlic powder
  • Dried basil
  • 1/3 cup mozzarella cheese
  • You will need to grease a 9×13 casserole dish and put the turkey cutlets along the bottom of it. Sprinkle some basil and garlic powder on the meat and then pour the can of tomatoes over the top, then put the onions on top of that and lastly, sprinkle with cheese!!
  • COVER it with foil and bake at 400 degrees for 45 minutes!! 
  • ENJOY!

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Thursday, December 5, 2013

Oven Roasted Chicken

Oven Roasted Chicken with sweet potato fries and green beans
1 whole chicken
1 TBSP. Olive Oil
garlic powder
1 lemon

This is how to cook it–I pat the chicken dry and put it in a roasting pan or a casserole dish. Coat it with the olive oil and then I season it with some salt/pepper and a little garlic powder. Then I squeeze the juice of one lemon over it and add a little parsley! Bake at 425 degrees for 15 minutes and then reduce heat to 375 degrees and continue to cook until juice runs clear (165 degrees with a food thermometer). Usually about another 50 minutes to one hour! 
Serve it with sweet potato fries and fresh green beans! This is always a hit 🙂 

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