Clean Recipes

[crohnsinct]

Here is another we had great success with. I substituted Italian spices (duh?) and added garlic (shocker I know), also subbed spinach for the arugala. This parchment method of cooking also works well for fish.

Have Fun

• 4 sections of parchment paper cut into 12 x 16-inch pieces
• 2 cups / 480 ml arugula leaves, torn
• 4 x 4-oz boneless, skinless chicken breast halves
• 2 tsp / 10 ml fresh chopped sage, divided
• 2 tsp /10 ml fresh chopped rosemary, divided
• 1 cup /240 ml chopped plum tomatoes, divided
• Sea salt, to taste
• Freshly ground black pepper, divided
• 4 tsp / 20 ml extra virgin olive oil
• 4 tsp / 20 ml kalamata olives, sliced and pitted (optional)
• Eat-Clean Cooking Spray (olive oil put into a spray bottle)

Preparation

Preheat oven to 450°F / 232ºC.
Fold parchment paper in half to create a crease. Unfold the paper and coat it lightly with cooking spray, leaving a two-inch border.

Place ½ cup arugula on one side of the parchment so it touches the fold but not the ungreased border.

Place chicken breast over arugula; sprinkle with ½ teaspoon sage and ½ teaspoon rosemary. Top with 1/4 cup chopped plum tomato.

Add a pinch of salt and black pepper then drizzle with ½ teaspoon olive oil. Top with 1 teaspoon of olives if desired.

Fold parchment paper over the chicken and arugula and seal edges with narrow fold.

Repeat with the remaining parchment paper, chicken and other ingredients.

Place packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned.

To serve, open packets and transfer arugula and chicken breast to plates. Pour juices over top.

 

[crohnsinct]

Even though tonight is Whatever Wednesday and I offerred burgers here is what my kids very enthusiastically requested:

Brown Rice and Lentil Salad (O saw multi colored lentils at Whole Foods and is dying to make this dish again with the "pretty" lentils)

1/2 cup/120ml uncooked brown rice
1/2 cup/120 ml dry lentils
2 cups / 480 ml low sodium chicken or vegetable stock (or water seasoned with 1tsp / 5ml bouillon)
1 tbsp / 15ml extra virgin olive oil
2 cloves garlic pressed (yeah right we use way more)
Juice of 1 fresh lime
2 Tbsp / 30 ml red wine vinegar (can use lemon juice or plain vinegar if that is what you have)
2 tsp / 10ml dijon mustard
1/2 tsp / 2.5 ml sea salt
Freshly ground pepper
3 green onions (I used regular sweet onions as that is what I had)
1 - 2 tomatoes, chopped (I think I used an extra one)
1 tbsp / 15 ml fresh parsley

1. Combine rice and lentils along with stock in medium saucepan and cook until all the water is absorbed, about 40 minutes
2. Remove cooked rice and lentils from heat. Place into salad bowl and fluff with fork...let cool
3. Prepare dressing by combining olive oil, garlic, lime juice, red wine vinegar, mustard, salt and pepper in jar and shake (the jar not you)
4. add chopped green onions, tomatoes and parsley to cooled rice and lentils
5. add dressing. toss to combine. serve chilled.


HINT: I tried to squeeze every bit of lime juice out of my lime and it was a bit to much for me so just a good squeeze should do it. My kids loved it the way it was.

This is a complete protein (lentils) and complex card (brown rice). Depending on how you look at it the tomatoes can be your veggie if you like or you could add another veggie or just a nice fruit for dessert.

My kids are making extra of this tonight to bring for lunches to school.

 

[Tesscorm]

Wow, they both sound great!! :thumright:

I've actually made a similar recipe to your above 'chicken' but I used fish (think it was Tilapia).

 

[Sascot]

You guys are making me embaressed by my lack of cooking! :blush::blush:
Must get going and try to make something more exciting!

 

[Tesscorm]

Don't worry... 'exciting' and 'new' doesn't happen too often in our home!

 

[Farmwife]

Wow, I'm still impressed on this thread too!:rosette1:

 

[my little penguin]

Not sure if this one fits clean but it does fit FODMAP
Baked oatmeal
2 3/4 cup old fashioned oats
1/3 cup brown sugar
4 egg whites lightly beaten
1 1/2 tsp cinnamon
1/4 tsp salt
3 1/3 cup water or milk substitute
Mix in a 9" x9" pan
Bake 350F for 45-60 minutes
Enjoy!!!

 

[crohnsinct]

MLP that sounds delish and I have been looking for something new to make for breakfast. With the exception of brown sugar (brown sugar is processed so if you want to be totally clean you could sub sucanat, honey or agave etc - I posted those conversions a while back) it is totally clean and a perfect complete meal...oats = complex carbs and eggs=protein. I am trying this tomorrow!

 

[my little penguin]

Funny since on FODMAP no honey or artificial sugar allowed.
Only small amount real

 

[crohnsinct]

That IS funny since honey IS REAL! So is sucanot (the absolute most real sugar there is and so many awesome good things in it) and agave nectar...more real than all that white and brown processed stuff...NO fake sweetners on clean diet either...but I would go ahead and use what they say don't want to mess with the Fodmap God's! If you come across any other interesting recipes please post them. I have a feeling a lot of them will be good for clean eating also!

 

[crohnsinct]

Here is that dessert recipe I promised. I used a vanilla flavored protein powder. We also left out thr cranberries (O has issues...psychological) and someone wrote on the website that they added 2 tbsp coconut oil. Oh and yeah...we never eat just one!

Nutritional Value per Kiss:

Calories: 75
Calories from Fat: 45
Total Fat: 5 g
Saturated Fat: 1 g
Total Carbs: 6 g
Fiber: 1 g
Protein: 3 g
Sodium: 38 mg
Cholesterol: 0 mg

Peanut Butter Chocolate Chip Backpack Kisses

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YIELD: 33 kisses
PREPARATION TIME: 20 minutes
COOKING TIME: 0 minutes

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Details

Who doesn’t love a little kiss? These kisses from The Eat-Clean Diet Vegetarian Cookbook are the perfect snack to go. Plus, they’re super cute!

Ingredients

• ½ cup / 120 ml old-fashioned rolled oats
• ¼ cup / 60 ml vegan unsweetened protein powder, as natural as possible
• 2 Tbsp / 30 ml hulled hemp seeds
• 2 Tbsp / 30 ml flaxseed, cracked
• ¼ cup / 60 ml unsweetened dried cranberries
• ¼ cup / 60 ml vegan semisweet natural chocolate chips
• Pinch sea salt
• 1 cup / 240 ml all-natural peanut butter, sugar and salt free
• 2 Tbsp / 30 ml brown-rice syrup, yacon syrup or pure honey

Preparation
1.In a large bowl, mix together oats, protein powder, hemp seeds, flaxseed, dried cranberries, chocolate chips and sea salt. Add peanut butter and syrup or honey and mix together. Using your hands, knead mixture together thoroughly. Drop by rounded teaspoonful onto a baking sheet, or use a mini ice-cream scoop. Using your hands, roll into balls. Wrap kisses in squares of aluminum foil, twisting tops to seal, or store them unwrapped in an airtight container.

Tosca's Tip

Store in the fridge for up to two weeks, or in the freezer for up to one month.

 

[CrohnsChicago]

There are two REALLY good clean eating blogs I follow with good recipes. I have tried a few of them and have been plenty satisfied and they did not lack flavor (a MUST for me! Lol)

www.thegraciouspantry.com

www.cleananddelicious.com

Hope you all enjoy them!

 

[crohnsinct]

Cool thanks..I was just starting to run out of options!

 

[Catherine]

Hi little penguin

What your sugar made of? Is it sugar cane?

 

[crohnsinct]

O.K. just got home from church at 9, made these muffins and just finished eating one. They are super easy and the intro says the secret ingredient makes them super moist and adds a dose of healthy fats...they also say it is a secret slimming ingredient. Whatever! All I know is they were delish!

Avocado-Chocolate Chip Muffins (O.K. so the chocolate chips are a teeny bit processed but it was in Clean Eating Mag so it's all good the higher the chocolate content the less processed - I just had nestles semi sweet so that is what I used)

1 3/4 cups white whole wheat flour (I used whole wheat and they still came out great)
1/4 cup organic evaporated cane juice or sucanat
1 tsp baking powder
1/2 tsp salt
2 large eggs
2 tbsp coconut oil, melted
1 rip avocado, peeled, pitted and mashed
1 ripe banana mashed
1 tsp pure vanilla extract
1/2 cup dark chocolate chips (70% or greater)

Preheat oven to 350, line muffin tin or spray with olive oil
In large bowl combine flour, cane juice or sucanat, baking powder and salt
In medium bowl whisk eggs, coconut oil, avocado, banana and vanilla.
Add flour mixture and stir to just combined.
Fold in chocolate chips
Fill 12 muffin tins and bake about 25 minutes

 

[Farmwife]

OK, I've been having so much fun. I thought I'd might share some random things I've learn so far.

Our health store makes fresh organic Hummus.
We LOVE hummus!:ywow: Shocking I know. We just ate spicy curry flavor of hummus. Before that it was Lakeside flavor. My hubby really loved that one. We buy organic chips. We loved the lentil crackers the best. Grace and I much on it for a snack everyday.

Beans
We only use beans in chili. But I've been putting them in casseroles and such. Taste good and good for you.

Buy things on sale.
We our strapped for money so buying things on a whim is a no go around here. So I always keep an eye out for the "staple" food, ie...flour, natural sugars....

Left overs.
Never let it go to waste. I'm always thinking about how to use the left-over for something else. I hoping to have some farmer hash casserole left over and was thinking that be taste great in an omelet tomorrow.

Remember the first month or two will always be the most expensive for any diet. Keep stocking up and then you'll save money.

My twin is cooking homemade and organic and is very happy with it. I've been eating some no-no's every now and then BUT I had NO desire to continue it.

The BIG announcement-
I turned down Mt. Dew. I took a sip and gave it to my hubby who was in SHOCK.
We don't drink alcohol at all but.....we drink Mt' Dew as if we were alcoholics.:rof:

 

[Tesscorm]

Way to go!!! It sounds like you're doing great on the clean eating!!!

 

[crohnsinct]

Farmwife! I am so proud of you!!!

Hummus is the easiest thing to make from scratch yourself. I will send you a rcipe...I make a batch a day...my family is addicted and it is great with veggies.

Lentil crackers? Sounds interesting...send me the brand name I want to try them.

Mt. Dew!!!!! Did you hear me scream when I read that. I am so glad you are done with that stuff, Iti really is amazing how your body goes into detox.

Now forgive me forum for I have sinned...with all the stress and crazy hours around here I have gone completely dirty...and guess what...O's eczema is back with a vengence. I am hoping to get back on plan tomorrow. Wish me luck!

 

[Tesscorm]

Post your hummus recipe here... I make homemade too, would love some new ideas!

 

[Maree.]

We love our Hummas too, there are a lot of fantastic variations (5 years in Middle East means we've tried a lot of them). Our favorite hummus versions are a warm version with chopped lamb and some of the more rustic version where the chickpeas are roughly crushed rather than a smooth texture.

 

[Maree.]

First learning on making spelt bread, the flour I have which is stone ground is produces a stiffer dough than normal bread flour which is quite hard to work. Kneeding is alright but stretching and folding takes a lot of hand and upper body strength.

I've delegated to my 14 year old he's got stronger hands than I do and is always telling me he needs to work on upper body strength. I've told him it's the perfect exercise to help him build those muscles he needs to improve his basketball. Not sure if I can get away with that argument on a regular basis but for today, other than a mild groan I didnt get any complaints when I showed him how I wanted the dough stretched and folded and told him I wanted him to keep that up for 20 min.

 

[Maree.]

Once the dough had risen I split it into 5 small loaves then flavored them all individually before the 2nd rising. 1x plain, 1 with white & black sesame seeds, 1 tumeric & pumpkin seed, 1x sundried tomato & 1 x olive.

My bread looked very dense and heavy when cooked and I wasn't very optimistic about it. However on the inside it was reasonably soft, just a little chewy. It has a distinctive nutty flavor, which seems to be a characteristic of spelt products and really is lovely.

Recipe is still a work in progress, next time I'll try adding more fluid than is in my standard sour dough bread recipe, as the olive and sundried tomato breads where I added moist flavorings seem to have a slightly better consistancy.