Clean Eating Taco Shrimp Serves 4 Course: Main Course Main Ingredient: Fish 2 pounds large, pre-cooked shrimp thawed if frozen 4 tbsp. taco seasoning see recipe Clean Taco Seasoning 2 tbsp. olive oil (or any oil you prefer) 2 limes Juice of Step 1 In a skillet, cook the shrimp in the olive oil and sprinkle on the spices in the last few moments of cooking. Step 2- Mix well and serve. Step 3 Sprinkle the lime juice over the shrimp just prior to serving.
Clean Taco Seasoning Serves 1 2 tablespoons ground cumin 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/4 teaspoon chili powder 1. Blend all spices in a bowl and use to season any taco meat you are cooking. Use approximately 1 tablespoon per pound of meat. 2. Note: This mix has a small amount of kick to it. Nothing that will set your mouth on fire, but definitely noticeable. If you want something without the kick, leave out the cayenne and add an extra 1/2 teaspoon of paprika.
BEST Roasted Vegetable Quinoa Salad Source: realhealthyrecipes.com PREP 30 Min Serves 16 COOK 50 Min TOTAL 1 Hr 20 Min 2 cups uncooked rainbow quinoa (find at Sprouts Market) 4 cups organic chicken broth 1 organic butternut squash Olive oil Sea Salt Ground nutmeg 1 fennel bulb plus the fronds 1 green zucchini 1 yellow zucchini 1 orange bell pepper 1 red onion 1 organic pomegranate 3 Tablespoons fresh lemon juice 2 cloves garlic minced 3 Tablespoons olive oil 1 green onion minced 1 cup flat-leaf parsley minced 1/3 cup fresh mint minced Course: Salad Amount Per Serving Calories: 135 Fat: 5 Sodium: 28 Carbohydrate: 21 Fiber: 3 Protein: 5 Preheat the oven to 425 degrees F. Lightly grease a rimmed baking pan and a rimmed baking sheet with olive oil. Place the uncooked quinoa and chicken broth in a small pot and bring to a low boil over medium-high heat. Reduce to low heat, cover and cook for 15 minutes. Remove from heat and fluff the quinoa. Peel and seed the butternut squash. Cut into bite-sized cubes. Toss with a drizzle of olive oil and season generously with salt, pepper and nutmeg. Pour into the prepared baking pan and roast in the oven for 20-35 minutes. Chop the fennel bulb, along with the fronds and place in a large bowl. Chop the zucchinis and add to the bowl. Seed and chop the bell pepper, and chop the red onion and add to the bowl. Drizzle with olive oil and season with salt and pepper. Spread into the prepared baking sheet and roast in the oven for 15-20 minutes. Fill a medium bowl with water. Cut the pomegranate in half, place in the water, and use your fingers to remove all of the seeds from the skins. Drain the water and place the seeds in a small bowl.
Add the remaining dressing ingredients to the bowl, mix to combine. In a large salad bowl combine the cooked quinoa with the dressing. Add the roasted butternut squash and roasted veggies. Mix well and, if needed, season with additional salt and pepper. Enjoy!
Bean-less Chili Loaded Sweet Potato PREP 30 Min Serves 8 COOK 45 Min Course: Main Course Main Ingredient: Beans 3 purple sweet potatoes 2 Tablespoons olive oil 3 cloves garlic minced 3 bell peppers red, orange and yellow, chopped 1 yellow onion chopped 1.5 pounds ground pork sausage (or your ground meat of choice) 1 Tablespoon chilli powder 1/2 teaspoon allspice 1 Tablespoon sweet paprika pinch cloves 1 1/2 Tablespoon unsweetened cocoa 1 teaspoon ground cinnamon 2 teaspoons cumin 1/2 teaspoon sea salt 2 (15oz) cans organic tomato sauce 1 Tablespoon apple cider vinegar 1/2 cup filtered water 1 avocado 1. Preheat oven to 400 degrees F. Wash the sweet potatoes and pierce the skin in several places with a knife. Bake for 45 minutes. 2. In a large pot, heat the olive oil over medium. Add garlic, bell peppers and onion. Cook for 5 minutes until tender. 3. Add the pork and chili powder and cook until the meat is no longer pink. 4. Add the rest of the spices, tomato sauce, vinegar and water. Bring to a simmer. Reduce heat to low and simmer, uncovered for 1 1/2 hours. 5. To serve: Slice open a piece of sweet potato and top with a big scoop of chili and avocado slices. Season the avocado with lemon juice, cumin, sweet paprika and sea salt. For other meal options, serve your chili over scrambled eggs or cauliflower rice instead of sweet potato
Your Basic Tossed Salad Source: www.foodnetwork.com PREP 10 Min Serves 2 COOK 1 Min TOTAL 11 Min 1 hearts romaine lettuce 1 small plum tomatoes diced 1/2 cucumber diced 1/2 small yellow onion or 1/2 red onion, chopped 1/2 carrot peeled and shredded Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Course: Salad Main Ingredient: Vegetables Use a dressing from the www.eatwellworkoutsmart.com salad recipes and put over salad. Season salad with salt and pepper, to taste, and toss to combine.
Chicken Waldorf Salad Source: www.happydaysdairy.com Serves 1 2-4 oz. boneless skinless chicken breasts 1/3 cup walnut halves toasted 1 large crisp apple cored and cut into 1/2-inch cubes 2 sticks celery (with leaves) sliced into 1/2-inch-thick pieces (leaves chopped) 2 tbsp golden raisins 1/2 cup plain goat yogurt 2 tbsp minced fresh flat-leaf parsley 2 tsp honey zest from 1/2 lemon Freshly ground black pepper 1/2 lemon juiced 6 romaine leaves cleaned Course: Salad Preheat the oven to 350F Cover a baking sheet with parchment paper or silicon baking mat. Place chicken breasts on prepared sheet, dust with salt and pepper, and bake for 30-35 minutes, or until internal temperature reaches 180F. Once complete, set aside to cool Spread the nuts on a baking sheet and toast in the oven for 6-8 minutes Whisk all sauce ingredients together in a large bowl Add salad ingredients walnuts, apple, celery, and raisins. Toss to combine. Serve over top of a bed of romaine leaves. To enjoy, rip pieces of romaine off from bowl and fill with chicken salad for mini salad wraps with each bite!
Egg Cupcakes! Source: everydaypaleo.com Serves 1 10-12 eggs whisked well 1 green onion 2 small zucchini 3 big handfuls spinach 1/2 jar roasted red and yellow peppers 6-8 slices COOKED nitrate, nitrite free bacon Course: Breakfast sea salt and black pepper to taste Preheat oven to 350 and grease two muffin pans with LOTS of coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck ). Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go and I like mine with some sliced avocado and green salsa.
Roasted Vegetables Source: www.thewednesdaychef.com Serves 6 1 medium onion 1 medium carrot 2 small carrots 1 zucchini 1 eggplant 2 small organic potatoes 5 small tomatoes 1 yellow pepper or red 2 cloves of garlic Salt and pepper to taste Dried herbs sage thyme, rosemary, wild fennel are all good choices - either individually or combined in some form) 4-5 tablespoons olive oil plus more to taste Course: Side Dishes Main Ingredient: Vegetables 1. Preheat the oven to 375 F (180 C). Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch). Pile the vegetables into a baking dish so that the vegetables lie a few inches thick. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently - you don't want to destroy the tomatoes before the dish goes into the oven. Now check the vegetables to make sure they are well-coated and glistening with oil. If need be, add more oil. 2. Put the dish in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top. Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.
Fully Loaded-Lettuce Wrapped-Turkey Bacon Burgers Source: realhealthyrecipes.com Serves 6 8 strips nitrate-free bacon 1/2 yellow onion sliced 1/8 cup blanched almond flour 1 pound organic, ground turkey 2 teaspoons balsamic glaze 1 teaspoon tomato paste 1/4 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/8 cup red bell pepper minced 1 Tablespoon fresh chives chopped Large lettuce leaves sliced organic tomato Course: Main Course Main Ingredient: Turkey Set the oven to 400 degrees F. Line a baking sheet with foil and place a metal cooling rack in the center. Arrange the bacon pieces on the rack and bake for 20 minutes, or until crispy. Remove from oven and set aside to cool. Grill the sliced onion in a grill pan over medium high heat with a few drops of olive oil. Grill until tender and caramelized. Remove from heat and set aside to cool. Chop 6 of the bacon strips and place in a medium bowl. Chop 1/4 cup of the grilled onions and add to the bowl. Add the almond flour, turkey, balsamic glaze, tomato paste, paprika, garlic powder, onion powder, bell peppers and chives to the bowl. Mix well with your hands it s OK to get messy here! Form into 6 patties. Place the patties on your grill pan over medium high heat for about 4 minutes per side, until cooked through. Serve your Fully Loaded-Lettuce Wrapped-Turkey Bacon Burgers on large lettuce leaves and topped with sliced tomato and the extra grilled onions and bacon pieces. Seve with a side of Mexican Style Cauliflower Rice. Enjoy!
Real Healthy Mexican Style Cauliflower Rice Source: realhealthyrecipes.com Serves 1 1 head organic cauliflower 2 small tomatoes chopped 1/2 onion chopped 2 garlic cloves minced 1 Tablespoon tomato paste dash salt and pepper dash Tajin or red pepper flakes 1/4 cup fresh, cilantro chopped 1 lime juice from Course: Side Dishes Main Ingredient: Rice & Grains Preheat the oven to 350 degrees F. Grease shallow baking pan with olive oil. Using a food processor with the grating blade, grate all of the cauliflower. Set aside. In a high speed blender, or food processor, blend the tomatoes, onion, garlic, tomato paste, salt, pepper and tajin until smooth. Mix the tomato blend evenly into the shredded cauliflower. Pour into prepared pan and bake for 20 minutes. Stir and bake for another 20 minutes. Remove from the oven, transfer to serving dish. Mix in the chopped cilantro and drizzle with lime juice. Enjoy!