Clean Recipes
Hey there friends,
I'm thrilled to hear from you and your commitment to Clean Eating.
Now that I'm on the mend AGAIN....................
Here are a few more recipes for you.
Let me know what you think.

Tuna Salad
ingredients:
3 cans of tuna
¼ C mayo
1 celery stalk chopped
¼ C red onion minced
Salt and pepper to taste
Mix all ingredients in bowl and stir.


If you're yearning for a little crispy crunchy somthing try these
GRAIN FREE ALMOND CRACKERS

ingredients:
1 cup almond flour
1 egg white
1 pinch salt(that's it!)
Preheat the oven to 325 degrees.
In a bowl, mix together the almond flour, egg white, and salt until it forms a paste.
Line a cookie sheet with parchment paper.
Make sure you use parchment paper, if you don't you'll end up chipping your crackers off the pan.
Place the dough in the middle and top with another piece of parchment paper.
Using a rolling pin (or any other cylindrical instrument), roll out the dough as thin as you can get it.
Try to make it take up the whole cookie sheet if you can. Super thin.
Peel off the top layer of paper and score the dough with a knife into whatever size crackers you want.
Bake in the 325 oven for 10 minutes and then check on the crackers.
You are looking for them to color ever so slightly.
A little color means crispy, but a lot of color means burned nut taste, which is no good.
If the edges have started to color nicely, remove them to a plate and put the remaining crackers back in the oven. Keep doing this, checking every 5 minutes and removing the golden crackers, until finally they are all baked to perfection.
Cool completely and store in an airtight container.



Yummy Bars
Ingredients:
Almonds Almond meal Walnuts Pecans Raw Honey (1/8 c or 1.5 tbsp) or Organic Blue Agave Syrup

Cinnamon 1 tsp Optional ingredients: ¼ c chocolate chips 1/8 c cocoa powder (unsweetened)
Crush ½ c of each: almonds, pecans, walnuts (measure before you crush).

Roast on stove top w/1tbsp coconut oil until you can smell the toasted nut aroma. About 5-8 minutes
Put in bowl and add 1.5 tbs Agave Nectar, ¼ c almond meal, 1 tsp cinnamon. Stir until everything is coated.

Add chocolate chips OR cocoa powder OR nothing.
Grease a small pan (6"x6") with coconut oil.

Pour mixture into pan and pat firmly until it is as compressed as you can get it (otherwise they don’t hold together as well). Put in freezer for 15 minutes or until set.
Store in the fridge. This makes about 16 1 ½" squares.


As part of my food prep for the week I typically roast 3-5 chicken breasts which I then slice or shred and store in the fridge.

For Pesto Chicken Salad, I use the following proportions:
1 chopped chicken breast, 1 tbsp pesto, 1 tbsp mayo, 1 tbsp chopped sun dried tomatoes, and 1 tbsp chopped nuts (I like almonds or pecans).
Throw it all in a bowl and combine.

If you like your chicken salad a little more moist, add a bit more mayo, or some of the oil from the sun dried tomatoes.
Season with a bit of salt and pepper.





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