Clean Eating Cookie Dough Babies

taken from Home Run Recipes

3 ingredients is all this takes and 10 minutes. If you are trying to come out of your sugar coma from the holidays like we are then you've got to try this recipe. They satisfied my sweet tooth and didn't ruin my goal to not eat sugar.

1 cup of Dates
1/2 Cup of Almonds or Cashews
2-3 of the big squares of 100% Cacao Unsweetened Chocolate

Put it all in a food processor and pulse till it's chopped. Then form into 1 inch balls. I store mine in the fridge.

Peach cobbler

1.5 C of flour (Gluten Free flour mix)
1/2 C raw cane sugar or agave nectar/honey
2 tsp baking powder
1/2 tsp salt
4 TBSP butter cut into small pieces
1/4 C milk (i used almond milk)
1 egg
about 2 tsp pure vanilla extract
about 1/2 tsp almond extract
about 4 peaches cup up
about 1 TBSP cinnamon
about 3 TBSP honey

Preheat oven to 350. In a large bowl, combine the flour, sugar, baking powder, salt, and butter: cut with a pastry blender until the crumbs are the size of large peas.
Add the milk, extracts and egg and mix well. (i had to add a little extra milk)
Spread the peaches on the bottom of a 2 quart casserole dish. I drizzled honey and cinnamon and mixed in with the peaches. Drop the batter randomly over the peaches (mine spread over it pretty evenly.) I sprinkled some cinnamon and drizzled some honey into the batter. Bake for 40-45 minutes until the top is golden and a knife can insert and come out clean. We served with some almond milk poured over.

Skinny Spaghetti Squash Alfredo

YIELD: Makes 2 large servings or 4 side dish servings

INGREDIENTS:
1 medium-sized spaghetti squash
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 1/2 cups milk(I used fat-free)
1 Tablespoon cream cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon himalayan salt
1/8 teaspoon freshly ground pepper

Crushed red pepper flakes and fresh parsley, for optional garnish

DIRECTIONS:
Preheat oven to 350 degrees F.

First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.

As an alternate way of baking: Poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. Scoop out the seedy inside leaving the spaghetti strands.

Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.

For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.

Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.

Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.

Banana Bread

2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. sea salt
1/2 cup unsweetened applesauce
3/4 cup raw honey
3 overripe bananas, mashed
2 eggs, beaten

1. Pre-heat oven to 350
2. Combine dry ingredients
3. Mix applesauce & honey, add mashed bananas & beaten eggs.
4. Pour wet ingredients into dry ingredients, mix until combined.
5. Pour into one large loaf pan which has been sprayed with cooking spray (or split evenly between 3 small loaf pans).
6. For 1 large loaf bake 60-65 mins. For 3 small loaves bake 30-33 mins. (Until toothpick inserted in the middle comes out clean).

A Twist on Oatmeal

Here's a great website on different ways to make oatmeal.

Spinach Zucchini Ravioli

INGREDIENTS:

1.5 lbs. ground turkey
2 cups chopped fresh spinach
1/2 large onion
2 cloves of garlic
2 tsp. of Grill Mates- Montreal Chicken Seasoning (or you could use just salt & pepper)
Zucchini
Tomato Marinara Sauce


1. slice zucchini with peeler; set strips aside
2. in a medium wok combine: ground turkey, chopped fresh spinach, 1/2 large onion, 2 cloves of garlic, and seasoning; sauté until turkey is cooked all the way through
3. Assemble the ravioli using 4 zucchini strips and 2 Tbsp. of turkey mixture.
4. Wrap them up and put face down in baking dish.
5. Top with marinara sauce and bake at 350* for approx. 30 minutes

Sesame Beef and Broccoli

Taken from paleoholic

Ingredients
1 lb flank steak
2 tsp coconut aminos
½ cup vegetable broth
2 tbsp dark sesame oil
2 cloves minced garlic
2 tbsp lemon juice
1-2 tsp red pepper flakes
2 cups broccoli florets
2 cups carrots, julienned
1 green onion, thinly sliced
1 tbsp sesame seeds


Instructions
In a large skillet, heat the sesame oil and cook the garlic until tender 3-5 minutes.
Add slices of steak and cook until browned.
In a small bowl, mix lemon juice, coconut aminos, red pepper flakes, and 1 cup vegetable broth.
Remove steak from pan.
Using same pan place broccoli and carrots in the heated pan. If needed add a little bit more sesame oil.
Pour the liquid ingredients into the pan to coat the broccoli and carrots.
Cook until tender.
Return the steak to the pan and add the green onions.
Stir steak in until it is well coated with the sauce.
Top with sesame seeds.

Chicken Lettuce Wraps

taken from taste of homes

1-1/2 pounds Member's Mark® Boneless Skinless Chicken Breasts, cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted

Directions
In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.

Orange Chicken Stir-Fry with Crispy Garlic Dressing

Taken from Clean Eating

2/3 cup brown rice
1 tbsp olive oil, divided
7 1/2 oz BPA-free canned chickpeas, drained, rinsed and dried
1/4 tsp sea salt
Pinch ground cayenne pepper
1 bunch broccoli, trimmed
4 cloves garlic, thinly sliced
1 tbsp rice wine or apple cider vinegar
16 oz boneless, skinless chicken breasts, cut into 1-inch cubes
1 zucchini, thinly sliced lengthwise
1 tbsp reduced-sodium soy sauce or tamari
1 tsp ground ginger
1 orange, peeled, segmented and cut into 1/2-inch cubes
2 green onions, sliced

INSTRUCTIONS:

Cook rice according to package directions.
In a large skillet, heat 1 tsp oil on medium. Add chickpeas and cook, shaking pan occasionally, until golden, about 15 minutes. Season with salt and cayenne. Transfer to a bowl and cover to keep warm.
Meanwhile, in a steamer basket set over a pot of gently simmering water, cook broccoli until tender-crisp, 3 to 5 minutes.
Meanwhile, prepare dressing: In a small saucepan, heat 1 tsp oil on medium. Add garlic and sauté, stirring occasionally, until fragrant, crisp and golden, 3 to 4 minutes. Transfer to a small bowl and add vinegar. Set aside.
In a clean skillet, heat remaining 1 tsp oil on medium. Add chicken and sauté for 5 minutes. Reduce heat to medium-low and add zucchini, soy sauce and ginger. Sauté until chicken is cooked through and zucchini is tender, 5 to 7 more minutes. Stir in broccoli, orange, onions and dressing and heat through. Serve over rice and top with chickpeas.


Nutrients per serving (8 oz chicken mixture, 1/2 cup rice, 1 1/2 oz chickpeas): Calories: 371, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 43 g, Fiber: 6 g, Sugars: 5 g, Protein: 37 g, Sodium: 484 mg, Cholesterol: 66 mg