Clean Enchiladas with Smoky Chipotle Sauce
- 1 teaspoon olive oil
- 1/2 red onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, stemmed, halved, seeded, and chopped
- 1 tomato, chopped
- 1 teaspoon ground cumin
- 1/2 dried oregano
- 1 chipotle in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup finely chopped cauliflower florets
- 3/4 cup low sodium low fat cottage cheese
- 1 Juice and finely grated zest of 1 lime
- 2 teaspoons teaspoons all-purpose salt free seasoning, such as Frontier
- 8 taco size sprouted grain tortillas, such as Ezekiel
- 2 slices reduced fat pepper jack cheese, such as Sargento
- 1 tablespoon chopped fresh cilantro leaves
- Preheat the oven to 350-degrees F.
- To make the sauce, place a pot over medium heat and coat with the oil. When the oil is hot, add the onion. Cook and stir for 1 minute until soft. Add the garlic, stirring to prevent it from burning. Add the bell pepper, tomato, cumin, and oregano; stirring well to incorporate. Stir in the chipotles and adobo; stirring to incorporate the ingredients. Add the broth and cocoa powder. Cook and stir until the sauce begins to thicken, about 3 minutes. Season with pepper.
- Ladle the sauce into a blender filling it no more than halfway. Purée until completely smooth; be sure to hold down the lid with a kitchen towel for safety. If you have an immersion blender, this is a great time to use it. Cover and hold warm.
- To make the filling, put the cauliflower in 1 inch of water in a microwave-safe dish. Cover tightly and microwave on high for 3 to 5 minutes until fork tender. Transfer the cooked cauliflower to a food processor; add the cottage cheese, lime juice, zest, and seasoning. Puree until smooth and creamy.
- Spray each tortilla on both sides with nonstick cooking spray and char over a burner flame, about 2 to 3 seconds on each side.
- Pour 1 cup of enchilada sauce on the bottom of an 8-by-8-inch baking dish.
- Fill each tortilla with 2 tablespoons of the cauliflower mixture and roll it up. Put the filled tortilla in the baking dish, seam-side down. Continue until all of the tortillas are filled and rolled. Add the remaining enchilada sauce to the top of the tortillas making sure all are covered with the sauce. Cut the cheese slices in half and lay them on top. Put the enchiladas in the oven for 10 minutes or until the cheese melts.
- Scatter cilantro over the top of the enchiladas before serving.
Dark Chocolate Chip Gluten-Free Cake with
- 1 can nonstick cooking spray
- 1 cup canned red beets
- 1 cup xylitol natural sugar substitutes
- 1 cup unsweetened vanilla soy milk
- 2 large egg whites
- 2 all-purpose gluten-free flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dark chocolate chips (at least 70% cocoa powder)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened vanilla soy milk
- 6 ounces chopped dark chocolate (at least 70% cocoa)
- 1 tablespoon instant coffee
- 1/4 cup powdered sugar, sifted
- 1/2 cup fresh raspberries
- 1 teaspoon powdered sugar
- Preheat oven to 375-degrees F. Coat two 8-inch round cake pans with nonstick cooking spray. Set aside.
- To make the batter, put the beets in a food processor or blender and process until completely smooth. Pour the pureed beets into a mixing bowl; add the xylitol and soy milk.
- Using a hand-held electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg whites and vanilla, beat until smooth.
- Reduce the mixer to low speed. Add the flour, cocoa powder, chocolate chips, baking soda, and salt. Mix until well-combined and no visible lumps.
- Divide the batter between the cake pans, smoothing the surface with a spatula. Bake for 25 to 30 minutes, until the cakes are springy and fairly firm to the touch.
- Cool for about 10 minutes. Loosen the cakes from the sides of the pan by running a thin metal spatula around the edges. Turn them out onto a wire rack to cool completely.
- To prepare the frosting, combine the soy milk, chocolate, coffee, and powdered sugar in a pot and place over medium heat.
- Cook, stirring gently with a rubber spatula, until the chocolate is melted and the mixture is smooth. Remove from the heat and set aside to cool.
- If the frosting is too runny, place in the freezer to firm up; it should be spreadable consistency. With a metal spatula, spread about ½ cup of the frosting on top of one of the cake rounds.
- Carefully place the other cake on top. Frost the top and sides of the cake with the remaining frosting. Finish with raspberries on top of cake and sprinkle powdered sugar.
Kale Chips with Sweet and Spicy Cashew Glaze
Everyone loves the crunch of a good chip, but not so much on the fat and empty calories. Kale, dubbed the ‘queen of greens’ packs a nutrient dense punch and gets transformed into perfect crispiness, with a lot of flavor.
- 1 bunch fresh curly kale, washed with Eat Cleaner All Natural Fruit + Vegetable Wash and cut into 3” pieces
- Sweet + Spicy Cashew Glaze
- Juice of 1 fresh lemon
- 1/2 C water
- 1/4 C unsalted cashews
- 2 tsp red chili pepper
- 1 cup Lil’ Shuga! (Delicious Organic Cane Sugar and Stevia Syrup)
- 1 T hot sauce (such as Tapatio)
- 1 T Lo Salt reduced sodium salt
- 1 tsp black pepper
1. Preheat oven to 375F (omit if using dehydrator)
2. In a Vitamix or food processor, pulse lemon juice, water and cashews until well mixed. Add remaining glaze ingredients and blend until well incorporated
3. Place kale pieces in mixture and coat with glaze
4. Spray a baking sheet with non-stick cooking spray and lay kale pieces, taking care not to overlap them. Make sure to shake any excess moisture off. Spray top of kale pieces with non stick spray.
5. Bake for about 15-20 minutes or until kale pieces are crispy and crackly to the touch. If using a dehydrator, this will take about 8 hours total.
6. Store in a parchment bag at room temperature to keep crispy. ENJOY in good health!
Carrot and Avocado Soup with Fruit Relish
2 tsp grapeseed oil
1/2 red onion, chopped finely2-3 large carrots, steamed and chopped
1 small Hass avocado, halved and seed removed
1 tsp fresh ginger, minced
1 3/4 cup vegetable broth
14 ounce nonfat coconut milk
2 tsp cornstarch
Sea salt, to taste
½ C seeded pomegranate
½ C grated carrot
2 T unsweetened shredded coconut
Zest and juice of one lime
In a medium saucepan, sauté onion until translucent. Set aside. Wash carrots with Eat Cleaner Fruit + Vegetable Wash. Steam or boil until fork tender, about 8 minutes.
In a blender, combine onion, carrots, avocado, ginger, broth and coconut milk and process until smooth and creamy. Return back to saucepan and add cornstarch. Heat for about 5 minutes.
In a separate bowl, combine relish ingredients. Ladle soup into a bowl and top with a teaspoon of fruit relish. Enjoy warm or at room temp.
Spaghetti and Meatballs Made Better
Makes 6 servings
1 lb. lean ground beef or turkey (substitute tempeh for a vegan/vegetarian alternative)
½ C soy chorizo
1/4 cup ground flaxseed meal
2 egg whites
1/2 tsp oregano
1/2 Cup finely grated carrot
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves
1/2 teaspoon Kosher salt
Freshly ground black pepper
1 tbsp olive oil
Non-stick cooking spray
2 lbs zucchini and yellow squash, shaved into ribbons with a carrot peeler
Fresh Pecorino cheese
Combine all ingredients except squash and shape into 1 1/2” balls using a small ice cream scoop or spoon and hands. Heat skillet and spray with non stick oil. Brown meatballs for about 5 minutes and stew until done, about 10 minutes, in prepared marinara sauce.
In a separate pan, boil squash ribbons for about 2 minutes or until al dente. Drain and spoon into a bowl. Top with meatballs and sauce and a shaving of fresh Pecorino cheese or vegan cheese alternative.
How can you get you and your kids to eat a salad bowl full of nutrients? Through a straw!
Makes TWO 8 oz. servings
- 2 C Coconut Milk or Sol Sunflower Beverage
- 2T Linwoods Flaxseed (Flax, coco, strawberries & blueberries is my favorite)
- 2T Protein Powder
- 1 C Fresh Spinach
- 1/2 C Fresh Blueberries or Blackberries
- 1 tsp Just Great Stuff Powdered Peanut Butter
- ½ C Crushed Ice
Wash spinach and blueberries with EAT CLEANER® All Natural Fruit + Vegetable Wash. Process all ingredients in a blender and process until smooth. Sip and enjoy!
Kale and Persimmon Salad with Pomegranate Vinaigrette
I made this salad at the Newport Beach Farmer’s Market and it was a hit! A trio of superfoods in a delicious and healthful dressing – what’s not to love.
1 bunch Tuscan kale
2 medium sized fuyu persimmons
For the dressing:
1 tablespoon olive or grapeseed oil
2 teaspoons apple cider vinegar
1/2 teaspoon, a dash of Bragg’s Liquid Aminos or tamari
1/2 teaspoon tahini
1 tsp honey Dijon mustard
Juice and zest of a tangerine
1/2 cup fresh pomegranate seeds
Wash kale with Eat Cleaner Fruit + Vegetable Wash and chop into bite size pieces. Cut the tops off of the persimmons and cut into chunks, about 1/2″ cubes.
To seed the pomegranate, place it in a bowl of water and cut in half. Then proceed to remove the seeds. This takes the mess out of the pomegranate. If you remove the seeds underwater, you never get stains on your clothes.
In a separate bowl, combine the dressing ingredients and whisk together thoroughly. Add pomegranate seeds and toss with salad. Serve chilled and enjoy!
Angel Berry Trifle
Angelic in every way, it’s light on your hips and lips.
Serving Size: 6
8 ounces light or dairy-free cream cheese, at room temperature
2 tablespoons stevia
2 teaspoons vanilla extract
2 tablespoons lemon juice
2 cups nonfat vanilla yogurt
2 pint blueberries
2 pint strawberries, sliced
1 teaspoon lemon zest
1 angel food cake, cubed
1. In a mixing bowl, whip the softened cream cheese with 3 tablespoons of the agave and the vanilla using a hand-held electric beater. Whip on medium-high speed until the cream cheese is light, fluffy and free of lumps, about 5 minutes. Add the lemon juice and the yogurt, a little at a time. Continue to beat until fully incorporated.
2. In a separate bowl, combine the berries with the remaining 2 tablespoons of agave and the lemon zest. Toss gently to combine.
3. Arrange one-third of the cake cubes in a large round glass bowl. Top with a third of the cream cheese mixture, spreading gently with a rubber spatula to cover. Top with a third of the berry mixture, scattering them out to cover the surface. Repeat the layers two more times, finishing with the berries on top and arranging them in a pretty pattern. Refrigerate for at least 1 hour before serving.
Creamy n’ Crunchy (cow dairy-free) Mac n’ Cheese
Get your creamy and crunchy fix with veggies to boot!
Makes: 8 servings
1 lb. bag brown rice noodles (if brown rice isn’t available, go for whole grain)
1 tsp olive or grapeseed oil
1 Cup cooked butternut squash
2 cloves garlic
4 oz Chevre goat cheese (pick the kind with herbs if available)
½ Cup nonfat plain soy yogurt
Pinch of cayenne pepper
Pinch of nutmeg
1 tsp black pepper
1 tsp sea salt
2 Cup shredded dairy-free shredded cheese (Daiya or other brand)
1/4 Cup whole grain pretzels (unsalted), processed into crumbs
1/2 Cup shredded dairy-free shredded cheese (Daiya or other brand)
- Preheat the oven to 425 degrees. Coat rectangular (about 10×10) baking dish with a dab of olive oil and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, not mushy. Drain and toss cooked pasta with a tsp of oil to prevent the noodles from sticking together. Set aside.
- In a food processor, pulse cooked squash along with garlic, goat cheese and yogurt. Add cayenne, nutmeg, black pepper and sea salt and give one last pulse. Mixture should be creamy smooth. Add a little water if needed to get the right consistency.
- In the same baking dish you’re cooking in, toss the noodles with the squash sauce until thoroughly mixed. Season with additional spices to taste. Add the dairy free shredded cheese and toss.
- Top with pretzel and cheese mixture and bake until top is golden brown, about 12 minutes. Enjoy!!
Oven Fried Chicken
You won’t miss the fat from these breasts, wings, legs and thighs – your chicken’s either! Instead of bread crumbs, I use super nutrient dense flax meal. If you can’t find it, use whole grain pretzels instead.
Makes: 4-6 servings
1 Whole cut-up chicken
2 Cups lowfat Buttermilk
1 T Dijon Mustard
1 ½ C ground Flax Meal (If unavailable, use unsalted whole grain pretzels processed into crumbs) 1 tsp Cayenne pepper
1 tsp Ground oregano
1 T Onion powder
1 T Garlic powder
2 T Black pepper
1 tsp Sea Salt
Non-stick cooking spray
1) Wash drumsticks with Eat Cleaner. Remove chicken skin and reapply Eat Cleaner to all chicken surfaces. Rinse after two minutes.
2) In a medium bowl, immerse chicken pieces in buttermilk and allow to soak for at least 30 minutes, up to 8 hours.
3) Combine flax meal with herbs and spices together on a flat plate. If using pretzels, process into coarse crumbs in a food processor or with a kitchen mallet. Remove chicken pieces from buttermilk and shake off all excess liquid. Roll chicken pieces in flax or pretzel crumb mixture until thoroughly coated.
4) Place chicken in a lightly sprayed baking pan or baking sheet.
5) Bake at 400 F for about 40 minutes covered with foil to keep moisture in. Remove cover for final 10-15 minutes until golden brown. Internal temperature of chicken should be at least 165F.
Lettuce Wrap Tacos
So fresh and packed with flavor, I love getting more veggies onto the plate with the lettuce cups and cauliflower in the mixture. Let everyone assemble their own like a taco bar!
Makes: 12 servings
3 cloves garlic, crushed
½ onion, finely chopped
1 pound ground lean white meat turkey or tempeh
2 C cauliflower, washed with Eat Cleaner Fruit + Vegetable Wash, steamed and chopped fine
1/2 C soy chorizo (if soy chorizo is unavailable, substitute canned low sodium cannellini beans)
1 teaspoon oregano, dried
¼ teaspoon rosemary
1 1/2 teaspoons cumin
Sea salt to taste
24 pieces of iceberg lettuce, washed with Eat Cleaner Fruit + Vegetable Wash, pieced out into whole sheets
1 cup tomato sauce
1 teaspoon dried oregano
2 teaspoon red pepper flakes
2 garlic cloves crushed
½ teaspoon sea salt
2 cups Nonfat Greek yogurt with 2 T fresh lemon juice
1) Saute crushed garlic and onion in a large skillet over medium low heat until translucent, about 5 minutes. Add the lean ground turkey or meat. Cook and stir for 5-10 minutes until the meat is cooked.
2) Drain any excess grease and add in chopped, cooked cauliflower.
3) Add the soy chorizo and oregano, rosemary, cumin and sea salt
4) Spoon 2 T of meat mixture into each lettuce cup
5) Top with tomato sauce and nonfat Greek yogurt with lemon juice before serving.
Lean Spaghetti Alla Lucca
I had a similar dish when I was in the city of Lucca (I even named my son after it!), but I put a nutrient dense spin on this with brown rice pasta and lean meats or meat-free alternatives. The fresh basil pulls it all together. So good and packed with flavor and veggies.
Makes: 8 servings
1 pound brown rice spaghetti, cooked al dente
½ C onion, finely chopped
3 cloves garlic, crushed
1 1/2 pounds ground turkey or tempeh
2 links Italian style lowfat chicken or soy sausage with herbs
2 1/2 C tomato puree
1 bell pepper, finely chopped
2 tsp freshly chopped basil
1 teaspoon ground black pepper
Sea salt to taste
1 can low sodium white or cannellini beans
¼ Grated Parmigiano
1) In a large pot, bring salted water to boil. Add pasta and cook until al dente (firm, not mushy)
2) Saute crushed garlic and onion in a large skillet over medium low heat until translucent, about 5 minutes. Add the lean ground turkey or meat. Cook and stir for 5-10 minutes until the meat is cooked. Add chicken sausage and cook for several minutes and set aside.
3) In a separate pot, combine tomato puree, bell pepper, chopped basil and black pepper. Season with sea salt to taste. Add beans and combine. Cover over low to medium heat, about 15 minutes.
4) In a large bowl, combine meat mixture and tomato puree mixture. Toss with spaghetti until uniform. Top with freshly grated parmigiano and serve.
Gluten-Free, Guilt-Free Chewy Dark Chocolate Brownies
A little balsamic vinegar complements the berries and chocolate in these insanely good brownies. Try ‘em and forget about any other recipe you’ve got.
Makes: 16 servings
2 ¼ cups of all purpose Gluten-free flour (Bob’s Red Mill)
2 cups stevia all natural sweetener (calorie-free)
2 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 cup unsweetened cocoa powder
½ cup dark chocolate chips
½ cup olive oil
1 ½ cups water
3 tsp balsamic vinegar
½ C fresh berries (raspberries, blackberries, blueberries), washed with Eat Cleaner Fruit + Vegetable Wash and pureed until smooth
Non-stick cooking spray
Non-dairy whipped cream and cinnamon (optional)
1) Preheat oven to 375F.
2) In a medium mixing bowl or stand up mixer bowl, combine all the dry ingredients until well incorporated.
3) Add in the chocolate chips and all of the wet ingredients (except berries) and mix until smooth
4) Add the fresh berry puree into the mix until well incorporated
5) Spray an 8×8” baking dish with non-stick cooking spray. Pour mixture in and bake for about 20-25 minutes or until top is nicely browned and toothpick comes out clean.
6) When cooled, top with a crown of non-dairy whipped cream and a dusting of cinnamon
Gluten-Free, Dairy-Free Dark Chocolate Chip Cupcakes
Veggies in your cupcakes and frosting! Nutritional value in every bite and they won’t miss a beet. You have to read the recipe to get that one.
Makes: 12 Cupcakes
1 C red beets, pureed until smooth (can use canned beets or fresh beets, washed with Eat Cleaner Fruit + Vegetable Wash, peeled, boiled until fork tender, then pureed)
1 cup XyloSweet or Truvia natural sugar substitute
1 C unsweetened almond milk
1 teaspoon vanilla extract
2 large egg whites
2 cups all-purpose gluten-free flour
½ C dark chocolate cocoa powder
½ C dark chocolate chips (at least 70% cocoa powder)
1 teaspoon baking soda
1/2 teaspoon salt
Cream Cheese Frosting
8 oz. vegan cream cheese, softened
½ C Cauliflower, washed with Eat Cleaner Fruit + Vegetable Wash, steamed then pureed until smooth
½ C stevia natural sugar substitute
1 teaspoon vanilla extract
Unsweetened shredded coconut (optional)
1) Preheat oven to 375 degrees F. Line 12-cup muffin tin with paper liners or coat with non-stick cooking spray.
2) In a large mixing bowl or stand up mixer, combine beet puree, sugar substitute, almond milk and vanilla. Beat until smooth. Add in egg whites and gently fold in.
3) Add gluten free flour, cocoa powder, dark chocolate chips, baking soda and salt and mix until well combined and no visible lumps.
4) Divide mixture evenly into muffin tin, taking care not to overfill. Bake for 20 minutes or until toothpick comes out of center clean. Allow to cool on a baking rack.
5) While cupcakes bake, combine frosting ingredients together and beat until smooth and airy. Once cupcakes are completely cooled, smooth frosting over the top. Sprinkle with shredded unsweetened coconut, if desired.
Make healthy pizza any day of the week and forget about delivery wait time by storing these pantry items and keeping whole grain pitas in the freezer. The personal size is perfect for the kids to decorate their own. Sometimes playing with your food is good!
Makes: 6 servings
3 whole grain pita pockets, cut down the middle lengthwise
1 26.5 oz container chopped tomatoes in the tetra pak (if unavailable, substitute another no salt-added chopped tomato
1 6-ounce can no salt added tomato paste
2 C fresh spinach, washed with Eat Cleaner All Natural Fruit + Vegetable Wash, stems removed
2 tsp dried oregano
3 cloves crushed garlic
2 Cup shredded dairy-free ‘mozzarella style’ cheese (Daiya or other brand) or part skim shredded mozzarella cheese
1/2 C cubed canned pineapple
¼ C sliced black olives
18 slices of red bell pepper
Non-stick cooking spray
- Preheat the oven to 375F degrees. Coat a flat baking sheet with non-stick cooking spray and set aside.
- In a blender, process pizza sauce ingredients until smooth. Spoon approx ¼ C on each pizza half or as much/little as you prefer. Retain remainder of the sauce in a separate container and freeze for your next pizza making session.
- Spread 1/3 C shredded cheese onto each pita half. Let the kids create their own topping design with the chicken, pineapple and red bell pepper (chicken and olives make the eyes, pineapple makes the nose and the red pepper makes the mouth and hair)
- Cook for 10-15 minutes or until cheese melts thoroughly. Gobble up and enjoy!