Wanting to savor a taste of the South while still eating clean? Follow this simple recipe!
Happy July Friends! I hope you all enjoyed the last recipe I shared for a light and summery chickpea salad!
Has your summer been full of delicious fresh summer fruits and veggies? Have you been going out to any local farms and picking your own with your little ones? I just love picking fresh fruits and veggies together as a family! Have you been trying out any new fun and delicious recipes?
Now I know some people still might think Clean Eating is just a "fad." But news flash everyone! Eating clean and eating to make you feel good has always been around. But for those of you cooking for friends and family members who still aren't believers in this approach to cooking your meals, there is always a fun and yummy way to compromise.
The South is notorious for fried, buttery, and fatty foods. Not necessarily the healthiest cuisine! But what if you could change up some of those favorite southern classics towards clean eating? Let's start with a simple staple - Okra! Follow this beautifully simple and clean recipe to make the perfect roasted okra to pair with any summer meal!
Now, this takes about twenty minutes to make from prep from being to being on the table, and serves two! So if you want to make more - just multiply the measurements by the number of people you are cooking for!
What you will need is:
In only ten minutes you can make your own yummy chipotle bowl!
First, we pick fresh greens from our Tower Garden and make a huge bowl filled with beautiful, fresh, lettuce! Being able to walk outside and have fresh greens is so amazing.
The wonderful part of making and having a chipotle bowl is the variety and customizable abilities! Having our girls choose what to put in their bowls ensures that they enjoy their healthy meal. From guacamole to mushrooms, the choices are endless and mouth watering!
Even though these are bowls, we love to have sides to our meals! One side we always make is roasted broccoli with everything but the bagel seasoning! The girls love it and it is so easy to make!
It's all about keeping meals fun and healthy for the family!
Here is a video on my most asked about recipe, the Buddha Bowl! Each Buddha Bowl is made differently with ingredients I have around the house that work well together.
Having a dish like a Buddha Bowl allows the girls to customize their meal within healthy means, and have fun!
The ingredients for the Bowl shown in the video are:
Again, you can create your very own super customizable Buddha Bowl with any healthy ingredients you want!
These are three of our very favorite dishes to bake in our home! When Hurricane Florence came through and flooded our area, we decided to bake the rain away with cauliflower soup, peanut butter bars, and baked broccoli!
For the cauliflower soup, all you will need is:
The peanut butter bars are made of only four ingredients.. how much easier can it be?
For the simple, but wonderfully easy baked broccoli, all you need is:
What are your favorite healthy recipes to make when staying dry from a storm?
Let me know in the comments below!
1 1/2 cup quinoa
3 cups vegetable broth
1 small onion, chopped
1 tablespoon olive oil
1 medium sweet red pepper, chopped
1 small carrot, chopped
1 cup fresh green beans, chopped
2 garlic cloves, minced
1 teaspoon fresh cilantro
1. Dump quinoa into crockpot.
2. Stir in broth, vegetables, garlic and cilantro.
3. Cover and cook on low 4-6 hours or on high 2-4 hours.
4. The quinoa is done when you can fluff it with a fork and it is tender. Liquid should be absorbed into quinoa.
5. Top with fresh cilantro and serve.
6. You can mix in garbanzo beans or black beans to add protein! Enjoy!
Original recipe cred momswithcrockpots.com
2 tablespoon olive oil
1 stalk celery, sliced
1 small onion, chopped
1 big clove garlic, minced
3 cups mushrooms, sliced
14 oz cauliflower rice
1/3 cup vegetable broth
soy sauce to taste (I use coconut amino for gluten free option)
2 cups spinach
salt and pepper to taste
1 tablespoon fresh parsley, chopped
1. In a large skillet heat olive oil over medium heat.
2. Add onion and celery and cook until tender for about 5 minutes.
3. Add garlic and cook for 30 seconds.
4. Add mushroom and saute until its cooked through.
5. Add the cauliflower rice, vegetable broth, and soy sauce. Allow cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
6. Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving. Enjoy!
Original recipe cred Primaverakitchen.com
These are the BOMB!! My kids absolutely LOVE them! Easy afternoon snack or side dish! Gluten-free, Dairy-free, husband AND kid approved!
1 package pre-washed green beans
2-3 tablespoons trader joe's Everything but the Bagel Seasoning
2 tablespoons nutritional yeast
olive oil for coating green beans
Toss green beans and a little olive oil in ziplock bag. Coat green beans with olive oil first. Then add nutritional yeast and Everything but the bagel seasoning! Toss in bag until well coated. Bake on cookie sheet at 400 degrees for about 35 minutes (or longer depending on desired crispiness)! Enjoy!
These plant-based tacos are delicious! Great meaty texture! Enjoy the traditional crispy corn taco shells or use lettuce wraps for a healthier option! Or try it over rice/quinoa as a taco bowl!
1 tablespoon coconut oil or vegetable broth
1 small onion, diced
2 cloves fresh garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp salt (optional)
3 cups cooked green lentils (1 cup dry lentils)
1/3 cup salsa
2/3 cup vegetable broth, more if needed
1 can (15 oz) black beans, rinsed and drained
Toppings: tomato, lettuce, salsa, avocado, cilantro, olives, etc.
1. Heat oil/broth over medium-high heat in a large skillet.
2. Saute onion for 7 minutes.
3. Add garlic, cumin, chili powder, and salt. Heat for 2 minutes.
4. Reduce heat to low. Add lentils (cooked) and black beans. Mash mixture and stir to combine.
5. Add salsa and vegetable broth. Stir, then heat for about 5 minutes. Add more vegetable broth as necessary to keep it a creamy, moist consistency.
6. Spoon into a taco shell/lettuce wrap and add toppings of your choice!
Original Recipe cred Taste of Shred Cookbook (page 17)
Y'all!! This is the SO good! You don't miss the noodles at ALL! You can make ricotta with macadamia nuts or FIRM tofu. We opted for the tofu but I posted both options below! Remember, if you prefer a more "cheesy" lasagna, be generous with the nutritional yeast!
3 cups raw macadamia nuts, or 1 16-ounce extra FIRM tofu, drained and pressed dry for 10 minutes
3-4 tablespoons (depending on your preference) nutritional yeast
1/2 cup fresh basil finely chopped (we used 2 tablespoons dried basil)
2 tsp dried oregano
1 lemon, juiced (2 tablespoons)
1 tsp sea salt and pinch of pepper
optional: 1 tablespoon olive oil for flavor rich
1/2 cup water if used macadamia nuts (or a lot less if you used tofu. I added 3 tablespoons water because we used the tofu)
1/4 cup vegan parmesan cheese, plus more for topping
1 28-ounce jar of favorite marinara sauce (I like the trader joes brand)
3-4 zucchini squash, thinly sliced
1. Preheat oven to 375 degrees.
2. Add macadamia nuts to food processor or blender. Mix to combine, creating a fine meal.
3. Add remaining ingredients: nutritional yeast, basil, oregano, lemon juice, olive oil, salt and pepper, water, and parmesan cheese. We used tofu instead of macadamia nuts. You are looking for a well-pureed mixture/paste.
4. Taste and adjust seasoning as needed, more nutritional yeast for cheesiness, or lemon for brightness.
5. Pour about 1 cup marinara sauce into a 9x13 inch baking dish and line with thinly sliced zucchini.
6. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini then sauce. Sprinkle on vegan parmesan cheese and then cover with foil.
7. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
8. Serve immediately with additional parma cheese if desired. Leftovers (if there are any:) keep 2-3 days in the refrigerator. Enjoy!
Recipe cred Minimalist Baker! She is seriously one of my faves!
1 onion, chopped
1/2 green bell pepper, chopped
1 tbsp garlic, minced
1 pound chicken breast
1 tablespoon chili powder
2 teaspoon cumin
3/4 teaspoon paprika
3 cups chicken broth
1 tablespoon dried cilantro
1 can tomato sauce (14.5 oz)
1 can black beans, rinsed and drained
1 can roasted corn, drained
1 can diced tomatoes, not drained (we used diced tomatoes seasoned with basil, garlic, and oregano)
1. Sauté onion, garlic, and green bell pepper in a little olive oil for 3-5 minutes. Add chicken and sauté until no longer pink.
2. Remove chicken and shred. While shredding chicken, add chili powder, cumin, and paprika to the pan with the onion and bell pepper.
3. Once chicken is shredded, add it back to the pan with the seasoning, onion, and bell pepper. Cook another 2-3 minutes.
4. Add can of tomato sauce, diced tomatoes, and chicken broth. Stir.
5. Allow to cook on medium heat for an additional 8 minutes.
6. Add corn, beans, and dried cilantro. Allow to cook for another 5-10 minutes.
7. Serve with avocado, tortilla strips, and maybe some dairyfree cheese or sour cream! Enjoy!