Clean Cucumber Bites

I have been so busy that I have not posted anything, but have no fear I have been taking a ton of pictures of my food still! For St. Patricks day my roommate and I decided to have a little dinner party. Corn Beef and Cabbage did not make it to the menu, but these little appetizers did!

Ingredients: 

1 Large Cucumber

1 Cup Low Fat Feta Cheese

2 Tbps. Fresh Dill

Fresh Parsley Leaves

Directions: 

Starting with your dill, dice it up into small little pieces. Mix in the cheese, and then place cheese in the refrigerator for 2-3 hours. When the cheese is ready to take out of the fridge you can cut up your cucumber into 1-1.5 inch slices.

Using a spoon dig out the middle of the cucumber to form a bowl in your cucumber slices. Fill up your cucumber bowl with cheese and top with a parsley leaf. And THATS IT.

EAT UP. RELAX. ENJOY.

 

Clean Eating Tropical Waffles

And in the mornin…we’re havin waffles! 

To Be a Super Person We Need to Eat Super Foods

To Be a Super Person We Need to Eat Super Foods.

Clean Butternut Squash Soup

Dinner last night was some homemade butternut squash soup served with a strawberry and spinach salad. I am just gonna straight up tell you about this experience. I have NEVER had this kind of soup before let alone this kinda of squash. So I did use a variety of recipes online to come up with something of my own. (Because I thought in my head I knew what would go with a butternut squash?!) When I first got my squash out I had to google how to cut it. I couldn’t figure out if you cut it in half, or what the heck you do with it. Turns out, you peel it! That was so far from my train of thought…I don’t know how I thought I was going to conquer this thing.

Ingredients:

1 Butternut Squash

1 Onion

2 Small Red Potatoes

1/2 Stalk Celery

1/2 Red Onion

2 Small Carrots

32 Ounces CLEAN Vegetable Stalk (If you are not using homemade stalk check the ingredients!)

1/2 Tbsp Ghee (Ghee is clarified butter…not a butter substitute)

Directions:

Take your Butternut squash and peel the skin off of it using your potato peeler. If you do not have a heavy duty peeler than you may have to make multiple peels to get down to the squash! Cut off both ends of your squash and cut the squash in half. Dispose of the seeds that are in the middle of the squash. Also, try scraping out as much of the stringy gunk as possible. Cut squash up into 1″ chucks. Don’t worry about being pretty here…it is going to get blended to smithereens soon anyways.

 

Now that the hard work is done, go ahead and chop up the rest of your vegetable. In a large pan heat up ghee and sautee the vegetables. Please note that the ghee is not cooking these…it is simply there for flavor so use as little as possible!

Cook the vegetables under high heat for about 7 minutes. Now you are ready to add your vegetable stock. Add just enough to cover the vegetables. I used the whole 32 ounces, but if you don’t need to…don’t!

Cover and cook on high for 30 minutes. Go off and enjoy yourself for a while…or take pictures of yourself like me..whatever you want!

Once all your vegetables are tender, its time for the fun part. I am using my awesome Ninja, but if you don’t have one just use a blender! Add your vegetables in and blend it up. This made a whole lot more than I was expecting so I had to make two separate blenders. Just try to split the broth evenly and you should be fine! Also, I added salt and pepper during this step. I did not use much salt, but the pepper gave it a nice kick!

I stuck my leftovers in tupperware and froze them for future meals. What do I give this soup? Two thumbs up! I have never had butternut squash soup before so I can’t compare..but I can tell you that I like whatever came out of my blender 🙂

I ate my bowl of soup with a salad. Sorry, but I am not just having soup for dinner! I just threw some spinach, cut up strawberries, and sliced almonds onto a plate. As a dressing, I used balsamic vinegar and EVOO. Mmmmmmm, mmmmm, mmmmmmm! I will be keeping this recipe for when winter rolls around. Wait…California doesn’t really have a winter. I guess I will just have to eat it next time it’s windy out 😉

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Fresh Veggies √ Ready to Eat Clean √

Making a change in my diet means that I also need to make a change in my shopping. (No brainer). The biggest downfall about eating clean is that it can get really expensive really fast. Being the stubborn person that I am, I would never let that get in my way. Instead, I figured out a way to get some fresh veggies at my door (skip the gas to the grocery store too?! CHA CHINGG), and for really cheap. This box of veggies only cost me 15 dollars!! Thanks to Groupon…but normally this still only runs for $31.50. Not bad, eh? 

How it works: Visit http://www.farmfreshtoyou.com

Pick out the box that will fit your life. This one is the regular mixed box. I think my eyes might be bigger than my stomach because I feel like I could upgrade to the monster box…but lets be real portion control is important too!

Once you do that you can check out your order and they will deliver to your door! Oh and if you use the code: 6164 and the name Sarah Naus you will get 10 dollars off your first order. NO, I am not a salesman…but everyone keeps asking me questions about this so I feel like if you are going to order you should get a coupon too! Although check out groupon first, they have a better deal 😉

Contents to my beautiful veggie box: 

1 head cauliflower 

1 lb. Onion 

3 Fuji Apples 

3 Naval Oranges 

8 Murcott Mandarins

2 Hass Avocados (Hallllllllelujahhhhh)

1/2 lb Mushroom 

1 Bunch Beets (ICK)

1 Bunch Carrots 

1 Bunch Dino Kale

So, if you are wondering what kind of food I plan on making…here is a hint as to what ingredients I will be using in the future.

Quinoa and Broccoli Patties- Clean of course!

Good Morning!! (Okay I started this, this morning..)

This is the best thing I have shared so far. I think it is important that I say that, because if you are going to step out of the box to try something on here it should be this!

Ingredients:

2 Cups Quinoa Cooked

1/2 Red Onion Diced

4 Strips of Kale

1 Head of Broccoli

1/2 Cup Bread Crumbs (I smashed up whole wheat crisps for this)

1/3 Cup fresh parmesan cheese

5 cloves garlic minced

Dash dried Parsley and Basil (Fresh is better is you have it!)

2 Eggs

EVOO

Directions:

Place broccoli in food processor and pulse until they are in rice size pieces. Place in a microwave safe dish with an air tight top and microwave for 4 minutes. While this is cooking you can also pulse your kale in the food processor. You are not going to need to cook this before you mix it!

As you chop all of your ingredients you can place them right into a large mixing bowl as you will just mix everything at once. Simple I know!

Your mixture should look something like this! I love food that is colorful, it is so appealing to the eye! If you feel that your mixture is too dry you can add an extra egg using only the whites!

When that is done all you need to do is fry it up. I added 1 tbsp of EVOO to my pan all at once, yeah I don’t know what I was thinking…I would suggest using less than I did so that the patties don’t try to soak up more oil than necessary.

Cook the patties for a couple minutes on each side until they have a nice crisp to them. Keep in mind when making these that there is egg, so it is important to get the egg cooked all the way through!

Really, that is it! Sometimes the best things are the easiest to make! I was so excited to make these that I did not even make a side dish so I literally just at two patties for dinner and I was quite content with that! Next time though I think I will serve this with a twice baked sweet potato. Go big or go home!

This post is making me really hungry, I think it’s time to make tonights dinner: Butternut Squash Soup served with salad.

Clean Cauliflower Rice

Clean Crepes

I love love love breakfast. All sorts..healthy, not healthy, semi healthy…you name it, I like it! I am gonna miss trading in a lot of my non-clean breakfasts but I must admit I experimented with making breakfast crepes and it was actually just as good if not better than regular crepes. 

Ingredients: 

1/2 cup Oat Flour (You don’t have to make your own)

1 egg

1/4 Coconut Milk

1/4 Water

1/2 tsp Coconut Oil

Directions

Step one to making this was actually making my own oat flour. Baby steps is important. I know if I just throw myself right into every whole grain cardboard tasting product I will give up right away. Rolled oats are clean and tasty. The recipe for crepes requires 1/2 cup of flour…so I went ahead and threw 1/2 cup rolled oats into my Ninja.

I love this machine. So so much. Just a couple pushes of that little button and BAM everything is ground up.

Look how pretty it is!! Seriously the easiest thing…and why spend MORE money when you can do this with the basic oatmeal already in the cupboard!! The best part of this is that I just finished the recipe in here and used it to mix for me. If you have ever mixed crepes by hand you know that it isn’t the easiest thing in the world!!

After you have your oats all ground add your egg and blend together. If you have a Ninja..Food processor..or Blender take advantage. When you get a nice paste, gradually add together your coconut milk and water. Mixture will be very thin, but don’t worry that is how it is suppose to be!! Mix in the melted coconut butter last and you will be ready to make your crepes!!

Pour batter into your pan or griddle. I lightly brushed some coconut oil on the pan BUT JUST ENOUGH to make it not stick. Seriously the goal is not to deep fry these.

Cook for about a minute on each side and it’s ready!! It is really that easy!

I rolled mine up with blueberries in the middle and with some fresh blueberry sauce on top. If you have never made blueberry sauce it is super simple. I just squeezed lemon juice in a small pot and added a few blueberries. DO NOT ADD SUGAR!!!! I know this may seem like a good time to crack out the sugar or artificial sweeteners (No Stevia either!!) but it is so unnecessary. Enjoy the natural flavors, it is so much better than masking it with sugar!! I Promise you will enjoy your crepes without any powder sugar on top too!!

What a great start to my morning! I would not suggest having this every morning, but it was a great way to start my Saturday ❤

Turkey & Quinoa Stuffed Peppers

 

 

 

The night before this meal I made stuffed acorn squash and made wayyyy to much of a stuffing for my squash, so I decided to turn my leftovers into a meal. Since I had bell peppers in my fridge I decided to just use that. Plus, who doesn’t love some stuffed peppers?! It came out OHH so tasty!

Ingredients:

2 Bell Peppers (I did one red and one green)

1 cup cooked quinoa

1/2 pound ground turkey meat

Italian Seasoning

1 Celery Stick

1/4 cup diced onion

1/4 cup diced red bell pepper

1 tbsp fresh thyme

1 large carrot diced

2 or 3 minced garlic cloves

1 tsp. Ghee

1/4 cup Mozzarella

Directions:

Preheat the oven to 375

Start by cooking bell peppers in boiling water until they are soft and tender.

As the peppers are boiling you can start to sautee all of your diced vegetable in a non-stick skillet using a small amount of ghee or coconut oil. In another pan cook your ground turkey. When everything has been cooked place in a large mixing bowl. Add any remaining ingredients. Once mixed completely you can start to stuff your peppers! Place the peppers in the oven for about 10 minutes and your food is ready to go! I thought it was way better in the red pepper versus the green pepper so in the future, although both peppers had great flavor!

 

Simple Clean Breakfast

First clean breakfast I experimented with was super simple and easy!

Sweet Potato Hashbrowns with an over easy egg is a bell pepper shell served with fresh sliced tomato and avocado.

Ingredients:

1/4 Sweet Potato

1/2 tsp Garam Masala

1/2 tsp Cinnamon

1 tsp Vanilla Extract

Coconut Oil

1/2 tsp Sea Salt

1 Egg

1 Slice Bell Pepper

3 Slices Tomato

1/4 Sliced Avocado

Hash Brown Directions:

Taking your sweet potato, grate a quarter of it up and place it in a small mixing bowl. Add Cinnamon, Garam Marsala, and Vanilla into the grated potatoes. After everything is mixed well, form into a small patty. In a non-stick frying pan heat up a small amount of coconut oil. On low heat add hash patty and cook until nice and crispy.

Egg Directions:

Need I really mention this….Just take your slice of bell pepper and add it to the skillet. Crack egg into bell pepper, flipping when needed and serving when whites are cooked thoroughly.

Waaaaa-Laaaaa!  I thought it was absolutely delicious. And any day that starts out with lots of beautiful colorful vegetables is a good day to me! 🙂