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Food Friday: Italian Meatball Sliders by Clean Eating

Serves: 12 Hands-on time: 20 minutes Total time: 40 minutes

INSTRUCTIONS:Sliders-300x336

  • Olive oil cooking spray
  • 1 lb lean ground turkey
  • 2 cloves garlic, minced
  • 1 egg white
  • 1/4 cup minced yellow onion
  • 1/4 cup minced roasted red bell peppers (packed in water and drained)
  • 2 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1/2 cup natural jarred marinara sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 24 cocktail-size whole-grain pitas or buns, split, toasted lightly if desired

INSTRUCTIONS:

  1. Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.
  2. In a medium mixing bowl, combine turkey, garlic, egg white, onion, bell peppers, Italian seasoning, salt and black pepper. Gently mix until combined. Using a spoon or small scooper, from into patties about 1 scant tbsp each, making about 24 sliders; place on sheet. (MAKE AHEAD: Prepare patties up to one day in advance, wrap tray in plastic wrap an refrigerate.)
  3. Transfer to oven and bake for 10 minutes. Remove from oven and flip patties over. Bake for 5 more minutes. Remove patties from oven; spoon marinara over each patty and sprinkle each with cheese, dividing evenly. Switch oven to broiler setting on high, return to oven and broil for 4 to 5 minutes, until cooked through and cheese is bubbling. Using a fork or tongs, transfer each patty into a pita or bun.

Nutrients per serving (2 meatball sliders): Calories: 213, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0 g, Carbs: 29 g, Fiber: 3 g, Sugars: 4 g, Protein: 11 g, Sodium: 554 mg, Cholesterol: 21 mg

Recipe by: Cara Lyons
Picture by: Maya Visnyei

Just as an added note, I highly recommend you check out Tosca Reno’s Clean Eating Cookbooks and subscribe to hear Clean Eating magazine. Everything, and I mean literally everything, I have tried from these books have been delicious.

Link: http://www.cleaneatingmag.com/recipes/classics-made-clean/italian-meatball-sliders-2/

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Southwestern Cheddar Steak Fries from Clean Eating

Your mouth will water as soon as you see this delicious recipe. Oh my goodness it looks delicious. Apart from being delicious, want to know another amazing benefit? This recipe only takes 8 minutes to make! I found this recipe on Clean Eating and it was posted by Nancy S. Hughes. Enjoy!!

Photo by: Edward Pond

Serves: 4
Hands-on time: 8 minutes
Total time: 27 minutes

INGREDIENTS:

 
Photo by: Edward Pond
  • 1 lb red or Yukon gold potatoes, scrubbed and cut lengthwise into 3/4-inch wedges
  • 1 tbsp extra-virgin olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 oz finely shredded reduced-fat sharp cheddar cheese
  • 1/3 cup finely chopped red bell pepper
  • 2 tbsp finely chopped cilantro

INSTRUCTIONS:

  1. Preheat oven to 425°F. Line a large baking sheet with foil. Place potatoes on baking sheet, drizzle evenly with oil and toss to coat lightly. In a small bowl, combine paprika, cumin and garlic powder. Sprinkle paprika mixture evenly over both sides of potatoes, then arrange potatoes in a single layer. Bake in center of oven for 10 minutes, then flip and stir, and bake for 7 minutes or until lightly golden and tender when pierced with a fork.
  2. Remove from oven. Sprinkle with salt, cheese and pepper. Bake for 2 minutes more or until cheese has melted slightly. Sprinkle with cilantro and serve immediately for peak flavor.

Nutrients per serving (2/3 cup serving cheddar steak fries): Calories: 154, Total Fat: 5 g, Sat. Fat: 1.5 g, Carbs: 22 g, Fiber: 2 g, Sugars: 0.5 g, Protein: 5 g, Sodium: 187 mg, Cholesterol: 5 mg

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Nutritional Bonus: Oranges may get all of the glory, but our southwestern fries also offer an excellent supply of vitamin C – nearly 70% of your daily need. If you’re slacking on your intake of the immunity-booting vitamin now that cold and flu season is long gone, here’s something to ponder: You need vitamin C for the growth and repair of all bodily tissues. Plus, your body doesn’t make or store the nutrient.
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TIP:
Red and Yukon gold potatoes generally weigh 2 to 6 ounces each. When shopping, select taters that weigh about 6 ounces in order to achieve these long spear-like wedges (ideal for holding a substantial helping of our bright toppings!).

Yummy Healthier Pizzas

As soon as I saw these recipes, my mouth started to salivate. It’s funny because I hated pizza until I was in grade 8 and now the instant I see pizza (mind you, I like the healthier pizzas with chicken, goat cheese and spinach), I crave it. Here are some great alternatives to pizza recipes I found on Lauren Conrad’s website. The first pizza was made by her and the second was made by Eat, Drink, Smile.

Here’s Lauren’s recipe/comments:

Whenever I get an insatiable pizza craving (and I’m trying to be good), I come up with alternative ways I can enjoy that cheesy, saucy taste sans carbs…

A few weeks ago, I attempted a carb-less version (see Exhibit A) that I kind of made up. Basically, I threw together all the veggies I could find (zucchini, broccoli, tomato, onion, mushrooms) and steamed them. Once they were tender, I mixed them with chunky tomato sauce and poured the hodgepodge of vegetables it into a baking dish. Finally, I layered sliced mozzarella cheese over the top and baked it in the oven at 350 degrees for about 15 minutes (until the cheese melted). To be honest, it was pretty darn good. And it totally hit the spot! After the success of this experiment I did as any good blogger would do and took to the Internet in search of a truly carb-less pizza recipe to share with all of you. And let me tell you, I found a goldmine!

Exhibit A:

Recipe Box: Doughless Pizza

 

It may sound so wrong, but it’s just so right: Cauliflower Crust Pizza. I found the recipe on Eat, Drink, Smile and am really excited to try it. The entire crust is only 434 calories, which is just insane. Usually a single slice of pizza will cost you 400 calories alone. With this cauliflower version, one serving is just 109 calories. Crazy… Anyway, I have posted the recipe for you below. I’d love to hear what you think about it after giving it a try…

Cauliflower Crust Pizza Recipe courtesy of Eat, Drink, Smile.

Recipe Box: Doughless Pizza

 

Serves 2
Ingredients

  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed garlic
  • ½ teaspoon garlic salt
  • olive oil (optional)
  • pizza sauce, shredded cheese and choice of your toppings*

Instructions
To “rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:

  1. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
  2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
  3. Bake at 450 degrees for 15 minutes.
  4. Remove from oven.
  5. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

*Note: Toppings need to be precooked since you are only broiling for a few minutes.
For more tips on making this recipe, check out Eat, Drink, Smile.

Baked Banana Oatmeal – A delicious breakfast!

I don’t know about you, but my breakfast was delicious!! I found this recipe over the weekend and just had to make it. I’m always looking for quick, run out the door breakfasts that I can eat once I get to work. In my perfect world, I wish I could wake up at 5:30 no problem or at least stop pushing the snooze in the morning so that I could enjoy my mornings a little better. This Baked Banana Oatmeal recipe comes from Tone It Up. If you try it, you’ll have to let me know what you think of it! I doubled the recipe so that I could share it with my momma. 3245a_f6ce

Ingredients

Makes 1 serving

1/3 cup old fashioned rolled oats
1/4 teaspoon coconut sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
pinch of sea salt
1/3 cup almond milk
1 ripe medium banana, mashed
1 egg white
1/4 teaspoon pure vanilla extract
honey for serving, optional
chopped toasted almonds or walnuts for serving, optional

Instructions

Preheat oven to 350° degrees. Lightly spray an ovenproof ramekin or bowl. In a small mixing bowl, whisk together oats, sugar, cinnamon, baking powder, and salt. In a separate bowl, whisk together milk, mashed banana, egg white, and vanilla extract. Pour dry ingredients into wet and stir until combined. Pour mixture into prepared bowl. Bake for 20 minutes, or until oatmeal is puffed and set. Serve warm with maple syrup, agave nectar, toasted almonds, chopped walnuts, a sliced banana — whatever strikes your fancy!

Yummy Cookie Recipe: Almond Butter Chocolate Chip Cookies

Want a tasty treat that is quite guilt-free AND gluten-free? Try this amazing recipe for Almond Butter Chocolate Chip Cookies from Tosca Reno’s The Best of Clean Eating Cookbook!

Ingredients:

1 cup unsalted almond butter, stirred well
3/4 cup Sucanat
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces

Instructions:

1. Preheat oven to 350F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
2. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

This recipe makes: 24 cookies
Hands on time: 10 minutes
Total time: 22 minutes

Nutrients per cookie: Calories: 110, Total fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg