Chicken Cauli Rice Stir Fry

Cauliflower (or bagged cauliflower 'rice')
1 T. sesame oil
1 T. garlic
½ lb. ground beef, can substitute chicken, pork, shrimp, or tofu
1 c. carrot, diced
1 c. frozen peas
2 eggs
white pepper, to taste
3 T. soy sauce (or coconut aminos)
Green onion, chopped, for garnish

Break down a head of cauliflower in a food processor until it’s the size of rice.

Heat sesame oil over high. Add garlic and fry until fragrant.

Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.

Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.

Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.

Season with white pepper and stir in soy sauce.

Garnish with chopped green onions and serve.

from: Tasty

Broccoli & Cabbage Salad

2 large heads of broccoli, cut into small florets
1/2 small red cabbage, very thinly shredded (bagged coleslaw mix works great!)
1 yellow bell pepper, diced
1/2 c. dried cranberries
1/2 c. slivered almonds

Peanut Butter Dressing:
1/4 c. creamy peanut butter, or almond butter
2 T. rice vinegar
juice of 1 fresh lime
juice of 1 medium fresh orange
2 T. coconut aminos, or Bragg's liquid aminos
1 clove minced fresh garlic

Bring a large pot with water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.
Immediately dip broccoli an ice bath (a large bowl filled with ice, and icy-cold water) allow broccoli to completely drain/air dry in a colander.

Meanwhile, add all the dressing ingredients to a jar and shake vigorously to combine, or place in a medium glass bowl, and whisk extremely well.

In a large salad bowl add in broccoli, cabbage, bell pepper, cranberries and almond flakes.
Drizzle dressing on top, and gently toss to combine. Enjoy!

from: Clean Food Crush

Clean Eats German Pancakes

2 Tbs. coconut oil
6 whole eggs
1 cup milk {can use almond}
1 cup Kodiak Cakes Power Cakes mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract

1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish and place in the oven to melt.
2. Add all other ingredients to a large mixing bowl and beat on high for 5 minutes. DO NOT skip this step or it won't rise properly.
3. Remove pan from the oven and pour batter into the hot coconut oil. Bake for 20 minutes.
4. Cut into 8 squares. Top with whipped coconut cream, strawberries, raw honey and unsweetened shredded coconut.

from: Clean Simple Eats

Good Girl Limeade Moonshine

1 lime or lemon (quartered)

1-2 Tbsp. sweetener of choice (stevia or honey)

2 Tbsp. apple cider vinegar with Mother

1 tsp. powdered ginger

Blend lime and water in blender. Strain and add all other ingredients in a quart jar, mix well. 

Fill remainder of jar with ice & water & enjoy the kick! 

Can add 5 strawberries for strawberry limeade/lemonade.

from: Heather

Apple Cinnamon Protein Pancakes

Nonstick cooking spray
1 medium apple peeled, sliced
1/4 tsp. ground cinnamon divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder vanilla flavor
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
1/2 tsp. cinnamon
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

Heat medium nonstick skillet lightly coated with spray over medium-low heat.
Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
Add applesauce mixture to oat mixture; mix until just blended.
Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
Divide pancakes between three serving plates. Top evenly with cooked apple slices.

Salsa Verde Chicken Enchiladas

15-ish white corn tortillas
Cooked & shredded chicken (can use rotisserie if desired)
1 jar mild Salsa Verde
Mozarella & Cheddar cheese, shredded

Spread some of the salsa in the bottom of a 9x13 baking dish - just enough to loosely cover.

Wrap a stack of the tortillas in a towel & warm in the microwave for 30 seconds. Fill each tortilla with shredded chicken and a little bit of cheese, roll up and place seam side down in the baking dish.

Spoon more salsa over the top of the enchiladas, sprinkle with cheese & cover with foil & bake at 350° for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.

Audrey's little note: This is pretty light/healthy, depending on how much cheese you use. To lighten up even more, limit or omit the cheese inside the enchiladas & sprinkle the top with queso fresco. Serve with desired toppings (sour cream, chopped cilantro, salsa) & a side salad.

adapted from: Skinnytaste & Pinch & Swirl

Honey Chipotle Chicken Bowls

Chicken:
1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced

Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper

Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey

Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

from: HowSweetEats

My Favorite Overnight Oats

1/2 c old fashioned oats
1 scoop protein powder
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp chia seeds
1/2 tbsp honey or pure maple syrup (optional)

Place everything in a mason jar, add enough milk to cover it all, shake it up and store in the fridge overnight.

Optional toppings:
Fresh berries/bananas/etc.
Toasted coconut
Almond butter thinned with coconut oil
Almonds or pecans
Pumpkin butter

Also yummy with chocolate almond milk!

adapted from: Clean Eating Couple

Banana Breakfast "Cookies"

3 very ripe bananas
1 1/2 cups GF old fashioned oats (pulse in the blender for a second to break down the oats a bit)
handful of mini chocolate chips (optional)
1 egg, beaten
1 tsp cinnamon

Mash banana until smooth but still a little lumpy.
Add egg, cinnamon and oats.
Mix until oats are well blended and evenly coated. You should have a dough like texture.
Add whatever mix-ins you'd like, about a handful total (1/2 cup maybe) works best.
Grease mini muffin tin well (a cookie sheet would also work).
Using a 2-in cookie scoop, scoop batter into mini muffin cups.
Bake at 350 degrees for 15 min.

Yields 24 mini muffin "cookies".

from: Clean Eats and Treats

Turkey Sweet Potato Skillet

2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp clove garlic, minced
½ cup onions, diced
1 ½ cup sweet potato, diced
Salt and pepper
A pinch of chili pepper
½ cup shredded mozzarella cheese
Fresh parsley for garnishing

In a skillet, heat olive oil over medium high heat. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes. Add onions and cook until onions are gold brown. Add the sweet potato, chili pepper, salt and pepper.

Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.

While the sweet potato is cooking pre-heat the oven to 400 degrees. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese. When the cheese melts, remove from the oven and garnish with parsley.

from: Primavera Kitchen