Clean Ranch Dressing

Recipe and picture from: @ashleysfreshfix

1 cup clean mayo (recipe below) 
1/2 cup canned coconut milk 1/2 tsp onion powder

INGREDIENTS

1 tsp garlic powder 1 tsp fresh dill 1/2 tsp sea salt

DIRECTIONS

Mix all ingredients together, refrigerate for 30 minutes

 

Homemade Mayo

Recipe and picture from: Instagram @ashleysfreshfix

INGREDIENTS:

1 room temp egg 
1/2 fresh lemon juice 
1/2 tsp sea salt
1/2 tsp dry mustard
1 cup avocado oil

DIRECTIONS: 
Break egg first, add lemon juice, salt & mustard directly on top of the egg and use an immersion blender to mix it up
 Slowly add the avocado oil, slow is key! The slower, the better
Take about 3 minutes to get it to the desired consistency

• Optional: With hand held immersion blender, places all ingredients in upright jar, and blend for 1 minute
  

1/2 tsp dry mustard 1 cup avocado oil 

No Dairy ‘Cheese’ Dip Made From Cashews

A Healthy & Delicious “Cheese” 

Dip Made From Cashews

Recipe from: http://www.amynewnostalgia.com/a-healthy-delicious-cheese-dip-made-from-cashews/

We have had to remove cheese from our diet due to allergies. This is a recipe I make when I want cheese. It's yummy and full of protein. Enjoy! 

1/2 cup raw cashews

4 tbsp nutritional yeast (adds a great ‘cheesy’ flavor and Vit B-12!)

1 tsp onion powder

1 tsp salt

1 1/3 cups plant-based milk (I use almond)

1 tsp lemon juice

1/2 cup sun dried tomatoes in oil

1 tsp cumin

1/2 tsp black pepper

a dash of cayenne pepper

Instructions:

Combine all ingredients in a food processor and process until smooth and creamy.

Transfer to a sauce pan and cook over medium heat, stirring occasionally and allowing the flavors to mesh, about 8 minutes.

Homemade Granola

My good friend Keisha gave me this recipe and i love it!!

Toasted Sesame Ginger Salmon

This recipe is easy and yummy!! I found it Pinterest at this website: http://www.howsweeteats.com/2012/03/toasted-sesame-ginger-salmon/

Toasted Sesame Ginger Salmon
serves 2-4
1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick
spray.


In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Chocolate Fruit Cookies

I tried these cookies at a healthy food store and instead of buying them I thought I would look on Pinterest and see if I could make them my self! I found the recipe from http://healthyblenderrecipes.com They are delicious! They are a fruit ball but at our house we call them cookies! My kids love these and they are healthy!! You will need to have a good blender to make these! Enjoy!

1 cup mixed raw nuts (I used 1/3 cup each of raw almonds, cashews & macadamias)

1/2 cup organic pitted chopped dates

1/2 cup dried chopped apricots

1/2 cup raisins

2 Tbsp unsweetened cocoa powder

1 Tbsp fresh orange juice

a couple of drops – 1/8 tsp of natural almond essence

1/2 tsp cinnamon

1/4 cup desiccated coconut

1. Mix the coconut and cinnamon in a small bowl and set aside for rolling.
2. Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn’t bind together completely.
3. Roll into small balls and coat with the coconut mixture.

Store in a sealed glass container in the fridge.

Roasted Butternut squash

Picture and Recipe from Whole foods Market

 

 

 

Ingredients: 

• 1 medium butternut squash (about 2 pounds)
• 1 tablespoon extra-virgin olive oil
• Salt and ground black pepper to taste

Method: 

Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.

Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Nutritional Info: 

Per Serving:150 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 27g carbohydrate (3g dietary fiber, 5g sugar), 3g protein

Raw Melissa's No Bake Cookies

My mom made and brought these babies to Powell.
And I was hooked.

No Bake Cookies

4 cups oats

6 TB cocoa powder

1/2-3/4 tsp salt

1/2 cup coconut oil

1/2 cup almond butter

3/4 cup agave or honey

1 TB vanilla

Combine all dry ingredients.  Incorporate wet and mix with hands.  Place on a cookie sheet with wax paper, freeze or refrigerate for a bit.  Place them in a ziploc bag in refrigerator and enjoy!

{ Crockpot Apple Sauce }

 Submitted by Chelsey

Ingredients:

8 medium apples

1 strips of lemon peel - use a vegetable peeler

          2 tsp fresh lemon juice

          3 inch cinnamon stick

          4tsp Honey

Directions:

1.  Peel, core and chop the apples.

2.  Add the honey, lemon peel, lemon juice and cinnamon stick.

3.  Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4.  Can and process as you would other recipes or keep refrigerated up to 3 weeks.

Healthy Flourless Cake

I made this for my Mom's birthday, she is eating very healthy but, still wanted a yummy treat without eating the no no's that are part of her diet and life. Don't let the ingredients scare you! This is a yummy cake!!

Healthy Flourless Chocolate Cake
Adapted from a recipe at LowCarbFriends

Makes a 9" one layer cake

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR unrefined coconut oil
3/4 cup erythritol + 1/2 teaspoon pure stevia extract

OR 1/2 cup honey + 1 teaspoon pure stevia extract

OR 1 1/4 cup Splenda (using Splenda is not recommended)
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

And this frosting ...

Honey-Cinnamon Frosting:
¼ cup unsalted grass-fed butter
8 oz cream cheese, room temperature
½ cup honey
2 tsp ground cinnamon

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written. 

Caulifower pizza crust

This is one of our families favorite recipe right now! I wasn't sure how this would taste but, it is sooo yummy! You can’t tell at all that the crust is made out of cauliflower. It doesn’t taste like “real” pizza crust, but it doesn’t have the flavor or texture of cauliflower either.

Recipe & Pictures from : http://www.recipegirl.com/

Yield: One 9 to 12-inch pizza (feeds 2 people)
Prep Time: 25 min
Cook Time: 18 min

Ingredients:

CRUST:

1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:

1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
And whatever over toppings you like

Directions:

Preheat the oven 450 and spray a cookie sheet

Just use a cheese grater to “grate” your cauliflower into very small pieces.

Microwave those cauliflower crumbles for 8 minutes. No water or anything needed.
 Just microwave it for 8 minutes to soften it up, and then let it cool a little bit. .

Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. (I used mozzarella, but imagine using different varieties of cheeses in the crust! Yum!)

Shape it into a 9 to 12-inch round.

 Bake JUST the crust for 15 minutes

After the crust is cooked top it with desired sauce and toppings.

 Basil marinara sauce, mozzarella cheese, Canadian bacon and pineapple (our favorite).

 Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly.

Cut into 6 slices and serve immediately.

Korean Bibimbap

This week I took it upon myself to try new recipes and new foods. First on the menu was Korean Bibimbap.

This dish was light and refreshing. It wasn't bursting with flavor, but it turned out that is exactly what I wanted.

Korean Bibimbap

3 carrots, thinly sliced
1 garlic clove, thinly sliced or minced
english cucumber, thinly sliced
3/4 lb shiitake mushrooms, thinly sliced
5 ounces spinach
4 green onions, thinly sliced, the green and white parts separated
4 eggs
hot cooked rice
3 TB soy sauce
toasted sesame oil

Heat up olive oil in pan. Add carrots, cook for 3 minutes. Add garlic and white parts of green onions. Cook 1 minute. Add mushrooms, cook 4 minutes. Add cucumber and spinach, cook until softened about 3-4 minutes. Stir and coat in soy sauce. Remove vegetables from pan. Heat up olive oil and fry eggs.

Put veggies over rice, place eggs on top. Top with green onions, sesame oil and extra soy sauce.

Recipe via here.

Winter Salad with Candied Pecans

Winter Fruit Salad
1/2 c. white sugar
1/2 c. lemon juice (from a bottle is fine)
2 t. diced onion
1 t. Dijon-style mustard
1/2 t. salt
2/3 c. vegetable oil
1 T. poppy seeds
1 head romaine lettuce (or any lettuce), torn into bite-size pieces
4 ounces shredded Swiss cheese
1 c. candied pecans (or cashews)
1/4 c. dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bowl combine the lettuce, cheese, nuts, cranberries, apple and pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Sugared Pecans
1 egg white
1 Tbsp water
1/4 t. vanilla extract
8 oz pecans
1/2 c. sugar
1 t. cinnamon
3/4 t. salt
1/4 t. ground cloves
1/4 t. ground nutmeg

1. Preheat oven to 300 degrees F.
2. Put sugar, cinnamon, salt, cloves and nutmeg in a plastic bag, shake to mix.
3. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans making sure they are well coated.
4. Bake 30 minutes on a baking pan lined with lightly greased aluminum foil. 15 minutes into baking, stir the pecans. Let cool completely before serving.
Makes about 2 cups.

Healthy Veggie Burritos

A friend made this for my family, after I had my baby! It is delicious and healthy! I had to share it with you!

Ingredients:
green pepper
red pepper
red onion
spinach
shredded carrots
can of black beans , rinsed
can on corn, rinsed
uncooked tortillas
1 pound of chicken
shredded cheese
1 TBS Worceshire sauce
1/4 cup Italian dressing
Olive oil

taco seasoning packet (two options read directions first)
low fat cream cheese or southwestern cream cheese


Directions:
Cut up veggies, whatever I have on had, usually its red onions, green and red peppers, carrots, and spinach.

Marinade chicken  in Italian dressing and Worcesshire sauce for 10-15 min.

Grill chicken on the stove over medium high heat with olive oil. when the chicken is seared turn it down to medium heat

Add the veggies, corn add black beans

two options: either add a 8 oz tub of Fat Free Cream cheese and 1/4 of milk. and then do 1/2 of taco seasoning from a packet(low sodium). Make sure to stir thoroughly.or you can do the Philly cooking cream southwestern style tub. already premixed with the above stuff. both taste exactly the same.

Let it simmer for 5 minutes or so.

cook the uncooked tortillas, grilled them on each side then added the chicken mixture and some cheese.

Easy Baked Eggplant Parmesan

Recipe from Whole Foods Market

I made this last week, because I was given my aunt and uncles fresh eggplant ... this recipe is really easy and yummy!!

Ingredients:
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded Parmesan cheese

Directions:
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Butternut Squash Soup

This is a easy and healthy recipe that Malorie got from her mother in-law. You will need a blender to make this! The hardest part of this recipe is cutting up the butternut squash! Enjoy!

Ingredients:

2 TBS olive oil

1 medium onion

1 medium butternut squash (cubed)

2 cups chicken broth

1 tsp salt

1 tsp ginger

dash of pepper

1-2 cups milk

Directions:

Saute olive oil and onion

Add cubed butternut squash and cook for 1 minute

Add all ingredients but milk and cook for 15 minutes

Blend and pour back in pot and add milk until warm

* This is great reheated, you can also freeze and reheat

Slow Cooker Taco Soup Recipe

I got this from http://blog.superhealthykids.com/ , I LOVE this website! Trying to eat healthy easy meals that my little one will eat! I have been making this for years but, here is the websites version! You can also cook this just on the stove top! I always add cheese and sour cream too :)

Ingredients:
1 lb. cooked and chopped meat of choice (chicken breasts, lean ground beef, or ground turkey)

28 ounce can of crushed tomatoes (or three cups of finely chopped fresh tomatoes)

2 cups frozen corn (or 1 can, 15 ounce corn)

2 cups black beans (or 1 can 15 ounce black beans)

2 cups red kidney beans (or 1, 15 ounce can)

1 envelope Ranch seasoning mix (Or use recipe below)

2 TBS Taco seasoning

1 small onion, chopped



Place all ingredients in a slow cooker, and cook on low for 4-6 hours.

To avoid the packaged Ranch seasoning mix, make your own . . .

1 teaspoon dried chives

1 teaspoon dried parsley

1 teaspoon dried dill weed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Homemade Graham Crackers

A friend posted this on her blog and i thought it would be good to start to add some gluten free recipes! Recipe from: http://www.whatlifedishesout.com/?p=638

Ingredients

2 Cups Gluten Free All Purpose Flour

1/4 Cup Brown Rice Flour

1/2 Cup packed Brown Sugar

2 tsp Cinnamon (I use half this amount)

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Xanthan Gum

7 Tbsp Butter

3 Tbsp Cold Water

3 Tbsp Honey

1 tsp Vanilla

Sugar

Directions:

Line 2 cookie sheets with parchment paper and spray the paper lightly with Pam.

Combine flours, brown sugar, cinnamon, baking powder and soda, salt and xanthan gum in a large bowl with a wire whisk.

Using a pastry cutter, cut butter into flour mixture until mixture resembles cornmeal.

Add water, honey and vanilla to flour mixture and using a wooden spoon, stir ingredients until the mixture is well combined and forms a ball.

(You may need to add a bit more water, or more a bit more brown rice flour if your dough is too dry or too sticky.)

Divide dough into two parts, wrap and refrigerate 1 hour.

With another lightly sprayed piece of parchment placed atop the dough, use a rolling pin to roll each half into a large rectangle on each cookie sheet. (I don't use parchment on top of the dough. I just rolled it out using a bit of extra rice flour to keep it from sticking to the rolling pin. Make sure to roll it pretty thin.)

Carefully peel off the top layer of parchment, and using a knife, score the dough into squares.

Remove the rough edges of the dough (you can save the scraps to form more crackers).

Using a serving fork, prick a few rows of holes in each cracker. Then sprinkle lightly all over with sugar.

Bake in a preheated 325 degree oven for 15-20 minutes until golden brown.

Remove from oven and re-score along your previously cut lines by pressing straight down with a knife. (I think a pizza cutter works best. Make sure to do this while they are still hot.)

Remove crackers to a wire rack to cool.

" Healthy" Banana cookies

These are delicious and my new favorite treat! From a clean eating book! Enjoy! 

Ingredients:

2 ripe bananas, mashed

1/4 cup olive or grape seed oil

1/4 cup maple syrup

1/2 tsp vanilla

1 cup rolled oats

2/3 cup brown rice flour (wonder flour works also)

1/2 cup shredded unsweetened coconut
1/4 tsp baking powder or baking soda

pinch of sea salt

1/4 cup chocolate chips

Preheat oven to 350 degrees F

In a medium bowl combine bananas, oil, syrup, and vanilla. In separate bowl combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (don't over stir). Fold in chocolate chips

Drop batter by the teaspoon onto cookie sheet. Cook for 14-16 minutes. Place on cooling rack.

Chef Brad's White Quinoa Meat Loaf

I am always trying to find NEW and Healthy recipes. This is a recipe from Chef Brad! His main thing is grains which, most of us don't get the healthy grains. He always has yummy recipes and they have a healthy edge to them!  I met him at education week, two or three years ago. He just got a show on BYU TV called Fusion Grain cooking, Yay! Check it out! I made this last week and it was yummy! Will loved it and it's one of his favorites! Man meal! Enjoy!

White Quinoa Meat Loaf

---

Meat loaf is a comfort food, and this recipe pushes it over the top.

Ingredients

2 lbs Lean Ground Beef or turkey meat
2 cups White Quinoa, cooked
1 cup Bread Crumbs
3 garlic Cloves, minced
1/2 Onion, diced
3 tablespoons Parsley, chopped
2 teaspoons Salt
2 tablespoons Italian spice, Tuscan Sunset from Penzeys works well
1 teaspoons fresh ground Pepper
6 Eggs, whipped
Tomato Ketchup

Instructions

In a large mixing bowl, combine all of the ingredients but the ketchup. Using your hands, or even a potato masher, thoroughly combine everything.

Place mixture in a pan forming loaf and top with the ketchup. Cook in a 350-degree preheated oven for 30 minutes or until done.