Meyer Lemon Almond Muffins

INGREDIENTS:

1 ¼ cups superfine almond flour

2/3 cup bread flour, Einkorn or gluten free

2 scoops Clean Simple Eats simply vanilla protein powder (about 2/3 cups)

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon fine sea salt

2 large eggs, beaten

2/3 cup granulated, unrefined cane sugar, organic

1 (4.4 oz) container extra creamy lemon yogurt (Icelandic Provisions; I used Noosa brand yogurt)

¼ cup unsalted butter, melted

1 Tbsp Meyer lemon zest

¼ cup Meyer lemon juice

Sliced almonds, for topping

 

DIRECTIONS:

 1.  Preheat oven to 350*F. Oil 12 muffin cups. Set aside.

 2.     In a medium bowl, whisk together almond flour, bread flour, protein powder, baking powder, baking soda, and salt; set aside.

       3. In a large bowl, whisk together eggs, sugar, yogurt, melted butter, & lemon zest and juice until well combined.

       4.  Add egg mixture to flour mixture.

       5.  Gently stir just until moistened (batter should be lumpy).

       6.  Spoon batter into prepared muffin cups, filling each about ¾ full (about 1/4 cup each).

       7.  Top with sliced almonds.

       8.  Bake for 15-17 minutes or until a toothpick inserted near centers comes out clean.

       9.  Cool muffins in muffin cups for 3 minutes. Remove and cool on a wire rack.

 

Yum, yum!

PB &J Overnight Oats

 INGREDIENTS

1 cup organic rolled oats (or Bob’s Red Mill Protein Oats)

2 Tablespoons organic ground chia seeds

1 Tablespoon organic whole flax seeds

1 1/2 cups almond or flax milk, divided (or milk of choice)

1 (5.3 oz) container Silk vanilla greek-style coconut milk yogurt

4 Tablespoons peanut butter, divided

2 Tablespoons maple syrup

4 teaspoons no-added-sugar strawberry jam

Fresh organic strawberries, for garnish

Lightly salted peanuts, chopped, for garnish

DIRECTIONS

1. In a medium bowl, stir together oats, chia seeds, & flaxseeds.

2. Stir in 1 cup milk of choice, yogurt, 2 Tablespoons peanut butter & maple syrup until well combined.

3. Cover and refrigerate 6 hours or overnight.

4. Just before serving, in a small microwave-safe bowl, place the remaining 2 Tablespoons peanut butter. Microwave on high for 15 seconds or until warmed; set aside.

5. In another small microwave-safe bowl, place jam. Microwave on high for 15 seconds or until warmed. Set aside.

6. Remove oat mixture from refrigerator. Stir in remaining 1/2 cup milk.

7. Place 3/4 cup oat mixture into each of 2 16-oz serving bowls.

8. Top each with 1/2 Tablespoon warm peanut butter & 1 teaspoon jam.

9. Top with remaining oat mixture, warm peanut butter & jam. Lightly swirl together the jam & peanut butter.

10. Garnish with fresh strawberries and chopped peanuts.

NOTE: Because I don’t like my oats refrigerator-cold, I take them out of the fridge first thing in the morning so they can “warm up” a bit.

Almond Four Banana Muffins or Bread

INGREDIENTS

2 1/2 cups blanched almond flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

3 eggs

1/2 cup maple syrup or honey

2-3 very ripe bananas, mashed

1 teaspoon pure vanilla extract

1/4 cup chopped walnuts, optional

DIRECTIONS

1. Preheat oven to 350*F

2. Grease muffin cups or large bread pan with coconut oil or butter

3. In a large bowl, mix together dry ingredients

4. In a medium bowl, whisk together wet ingredients, including mashed banana

5. Stir the wet ingredients into the dry ingredients until well combined

6. Fold in the chopped walnuts, if using

7. Pour the batter into cups or pan

8. Bake about 25 minutes for muffins or 50-60 for bread until the center is firm

       For large muffins bake at 325*F and begin checking doneness at about 30 minutes

9. Allow to cool. Remove from pan

Lemon Blueberry Dutch Baby

 

1) Preheat oven to 450 degrees

2) Place in blender:

4 eggs

½ cup milk

½ cup flour, spelt or Einkorn

1 teaspoon vanilla

¼ teaspoon salt

3 Tablespoons maple syrup or organic sugar

2 Tablespoons melted butter

Zest of 1 lemon (or generous 1/2 tsp dehydrated lemon zest + 1 TBsp lemon juice)

3) Blend until smooth.

4) In a cast iron skillet (I have used both an 8 1/2” & a 10”, measured at the interior bottom of the pan) over medium-high heat, melt 2 Tablespoons butter

5) Add 1 cup blueberries.

6) Immediately add batter from blender.

7) Place skillet in oven.

8) Bake for 15 minutes.

9) Remove from oven. Drizzle with maple syrup, if desired. Or, in place of maple syrup: Drizzle with fresh-squeezed lemon juice & sprinkle with powdered sugar.

This will likely work in various sizes & shapes of ovenproof pans/casserole dishes.

Garlic Butter Dipping Sauce

 1 clove garlic, peeled

4 Tablespoons (1/4 cup) unsalted butter, melted

1/8 teaspoon Kosher or sea salt

Chives, parsley or scallions, chopped for garnish

1. Mince or grate garlic into small bowl.

2. Melt butter.

3. Pour hot butter over garlic and stir.

4. Sprinkle salt on top.

5. Add any garnish desired.

6. Dip! Great with bread, seafood, chicken or veggies.

If using a French garlic grater instead of garlic mincer: Moisten the garlic grater with cold water. Hold the grater in one hand, and with the other hand hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.

Warm Cheesy Bean Dip

 

INGREDIENTS:

2 cans refried beans

1 envelope taco seasoning (or equivalent DIY)

2 cups sour cream

8 or so ounces grated cheese

 

DIRECTIONS:

1.      Preheat oven to 325 F

2.      Empty beans into a glass 9 x 13” pan

3.      Sprinkle taco seasoning over top of beans

4.      Mush all together with fork, mixing taco seasoning into beans

5.      Spread evenly in pan

6.      Stir sour cream in its container to make more spreadable

7.      Spread sour cream on top of bean mixture

8.      Sprinkle cheese over top

9.      Heat thoroughly in oven, about 30 minutes

 

Superb with tortilla chips!

Cream Cheese Salsa Dip

 INGREDIENTS:

8 oz cream cheese

4 oz salsa

1- teaspoon onion salt

½- teaspoon garlic salt

Celery, jicama, other dipping favorites

 

INSTRUCTIONS:

Mush together well with a fork.

If using a blender, cut the cream cheese into chunks first and barely blend.

Great served with celery!

Shaved Brussels Sprouts Salad

 INGREDIENTS:

4 cups shaved Brussels sprouts

¼ cup extra-virgin olive oil, plus extra for drizzling

1/4 cup fresh lemon juice

½ c pine nuts, toasted (can substitute almond slivers)

1/3 cup dried cranberries, sweetened with juice

1/3 cup thickly grated parmesan cheese (pecorino is the original cheese. I had parmesan and liked it)

1/3 cup chopped fresh chives

Pinches of sea salt and freshly ground black pepper

INSTRUCTIONS:

1.     Thinly slice the Brussels sprouts using a mandolin.

2.      Place sprouts into a medium-large bowl.

3.      Toss with all other ingredients.

4.      Let the salad stand at room temperature for 15 minutes. Taste and adjust as desired.

5.      Finish with an optional drizzle of olive oil.

Serves approximately four.

Dehydrated Onion Soup Mix

 INGREDIENTS:

1 cup dehydrated onion flakes

1 Tablespoon onion powder

1 teaspoon smoked paprika

1 1/4 teaspoon garlic powder

1 teaspoon ground black pepper

1 Tablespoon + 1 teaspoon dried parsley flakes

1 Tablespoon brown coconut sugar

1/2 teaspoon celery seed

1 1/2 teaspoon sea salt (Real Salt)

2/3 cup *beef bouillon powder

     *(author prefers to omit beef bouillon powder. Instead when preparing dish, adds either 1 teaspoon bouillon paste or desired amount of beef stock)

DIRECTIONS:

1. Mix together all dry ingredients. (If you chose to add beef paste or stock to your recipe instead, don’t forget to add it when you make the dish!)

2. Store in airtight container

3. Use 4-5 Tablespoons to equal a store-bought envelope. Feel free to adjust amount according to taste.

Southwest Bean Chili

1 can (16 oz) tomato sauce

1 can (15 oz) navy or cannellini beans, rinsed and drained

1 can (15 oz) red kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14 ½ oz) stewed or diced tomatoes, undrained

1 ½ cups frozen corn

1 medium green bell pepper, seeded & chopped (original recipe called for 2 green bell peppers)

1 cup chicken broth

3 Tablespoons chili powder (less if real hot chili powder)

4 cloves garlic, minced

1 Tablespoon cocoa powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons cilantro

½ teaspoon salt

 Hot cooked rice

 Toppings

Shredded cheese, ripe olives, avocado, green onion slices, fresh chopped tomatoes, sour cream or whatever else you might like! I even put lettuce on top at times.

 Instructions

1. Combine in slow cooker all ingredients except the rice & toppings.

2. Cover & cook on Low 6-6 ½ hrs or until vegetables are tender.

3. Spoon rice into bowls; top with chili.

4. Serve with toppings, if desired.

 Makes 8-10 servings

Strawberry Chia Pudding

 

INGREDIENTS:

16 ounces          fresh strawberries, hulled

1 ½ cups            (or one 13 ½ ounce can) coconut milk

¼ cup                 maple syrup (or honey) or to taste

1                         vanilla bean, scraped (or 1? Teaspoon)

¾ teaspoon        finely grated lime zest

½ cup                 chia seeds

 

INSTRUCTIONS:

1.       Place the strawberries, coconut milk, sweetener, vanilla and lime zest in a blender.

2.       Blend until smooth.

3.       Place chia seeds in a large bowl.

4.       Pour the strawberry mixture on top.

5.       Whisk thoroughly.

6.       Let stand for 10 minutes.

7.       Whisk again.

8.       Cover and refrigerate for at least 4 hours, and up to 3 days

9.       Stir the pudding before serving. The longer it sits, the thicker the pudding will become. If too thick, whisk in a little water or coconut water.

10.   Spoon  into individual cups or bowls and garnish

 

Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, cocoa nibs, fresh mint.

Blended Flavors Salad

 SALAD INGREDIENTS:

2 cups strawberries, halved

1 pint cherry tomatoes, halved

3 garden crisp cucumbers, quartered and thinly sliced (not large cukes; shorter fatter type)

1 small red onion, thinly sliced

Small handful fresh mint, roughly chopped

Small handful fresh cilantro, roughly chopped

 

DRESSING:

1 Tablespoon Dijon mustard

4 Tablespoons Extra Virgin Olive Oil

1 Tablespoon raw honey

1 fresh garlic clove, minced

½ teaspoon sea salt

¼ teaspoon ground pepper

 

TOPPINGS:

4 Tablespoons pine nuts

4 Tablespoons sheep feta cheese, crumbled

 

DIRECTIONS:

1.       Prepare salad ingredients as indicated

2.       Place in medium large bowl

3.       Place dressing ingredients in small bowl

4.       Whisk well

5.       Drizzle dressing over ingredients

6.       Sprinkle on toppings

7.       Enjoy!

(Thanks to healthyfood.addiction)

Lemon Ginger Leftover Turkey Soup

• 3 medium shallots, diced
• 3 medium carrots, sliced
• 4 celery ribs, chopped
• 4 garlic cloves, crushed
• 4 cups leftover turkey or chicken, chopped or shredded
• 1 jalapeño, seeded and sliced
• 2, 3-inch pieces ginger, peeled and grated on the microplane or minced
• 2 fresh lemons, zest, and juice
• 8 cups turkey, chicken, or vegetable broth
• sea salt and freshly ground black pepper to taste

Garnish ideas:

• 1 small bunch of fresh parsley or cilantro
• 4 green onions, sliced
• sliced jalapeño
• lemon slices

Instructions

1. Heat the oil in a large Dutch oven or stock-pot over medium-high heat. Sauté your shallots, carrots, celery, and garlic for 3-4 minutes, stirring frequently.
2. Add in all of the remaining ingredients, except for your garnishes.
3. Simmer your soup over medium-low heat, covered, for 20-30 minutes stirring occasionally.
4. Taste test and add sea salt and pepper as desired.
5. Serve your soup hot, with lemon slices, and garnish with fresh parsley or cilantro, jalapeño, and green onions.
6. Enjoy!

© 2022 © Copyright CleanFoodCrush ® LLC 2014-2022 - Rachel Maser - CleanFoodCrush.com

Szechuan French Beans

INGREDIENTS:

1 pound organic French beans, trimmed
2 Tablespoons sesame oil

5 Tablespoons soy sauce

1 Tablespoon apple cider vinegar, with mother

1 Tablespoon red wine

2 Tablespoons organic maple syrup or honey

2 Tablespoons olive oil, organic

1 small organic onion, chopped

3 teaspoons organic fresh ginger, chopped

3 cloves organic garlic, chopped

5 Tablespoons organic scallions (or green onions), chopped

2 teaspoons red pepper flakes

Sesame seeds for garnish

INSTRUCTIONS:

1.    Steam the trimmed French beans for 5 minutes, then rinse with cold water and drain.

2.    In a bowl, combine sesame oil, soy sauce, apple cider vinegar, red wine, and sweetener; set aside.

3.    In a large skillet, heat the olive oil and stir-fry the steamed French beans for 1 minute.

4.    Remove the beans from skillet and set aside.

5.    In the same skillet, reheat the oil and then add onion, ginger, garlic, scallions and red pepper flakes; stir for 30 seconds.

6.    Return French beans to skillet and stir fry for an additional minute.

7.    Add the soy sauce mixture and coat the French beans.

8.    Remove the French beans from the skillet, place them on a serving dish.

9.    Sprinkle with desired amount of sesame seeds and serve immediately

Sloppy Joes

Sloppy Joe Sandwiches

INGREDIENTS:

1 pound            ground beef or turkey

½ - ¾ cup         onion, chopped

1/3 – ½ cup      green bell pepper, chopped

1 teaspoon        prepared mustard (I like coarse grain mustard)

1 long squirt     *ketchup

1  Tablespoon   Worcestershire sauce

1 8 oz can         tomato sauce

1 can                 chicken-n-rice soup (I like Wofgang Puck’s Free Range Organic Chicken with White                           & Wild Rice Soup.)

1 cup                  frozen corn (optional)

DIRECTIONS:

1. Brown together meat, onion and bell pepper.

2. Drain off fat.

3. Add mustard, ketchup, Worcestershire sauce, tomato sauce and soup.

4. Cook to desired consistency.

5. Add frozen corn and cook 2-3 minutes longer.

Serve over baked potato or fresh spinach or on the traditional hamburger bun or other bread.

*If you prefer to not use ketchup, you may use a 15 oz can of tomato sauce instead of the ketchup and  the 8 oz can of tomato sauce. Also, add in 1 tablespoon or less of organic coconut palm sugar and a splash of apples cider vinegar.

Raspberry Flax Crackers

INGREDIENTS:

1 cup    golden flax seeds

1/2 cup raw sunflower seeds

1/8 cup chia seeds (optional)

1/8 cup buckwheat (optional)

2 cups slightly blended or mashed raspberries

1/2 cup sliced almonds

1/2 cup unsweetened shredded coconut

1/4 cup agave or honey

DIRECTIONS:

1. In a large glass bowl, soak first four ingredients (flax, sunflower, chia, buckwheat) in purified water for 4 hours. Use enough water to allow for seeds to expand (about 1 quart or so).

2. Strain any extra water from seeds and return to bowl.

3. Add next four ingredients (raspberries, almonds, coconut, honey) to the seed mixture and mix well

4. Spread on solid dehydrator sheets.

5. Dehydrate about 6 to 8 hours (they should be dry on top) and flip over.

6. Remove the solid sheet and finish drying until crisp.

Jalapeno Poppers

INGREDIENTS:

10                     Jalapeno peppers

1 cup                softened cream cheese

2 Tablespoons chopped fresh cilantro

1 Tablespoon   minced garlic

10 strips           bacon, cut in half (can use 20 strips of bacon, a full piece for each popper, if        desired)

Salt and pepper to taste

DIRECTIONS:

1.       Preheat the broiler, if necessary for your oven.

2.      Arrange jalapeno chili peppers on a baking sheet.

3.      Place in the broiler for approximately 5 minutes, turning once, until lightly browned.

4.      Remove from heat and place in a small airtight container.

5.      Remove cooled jalapenos from container. Remove skins and stems. Cut off tops, cut in half and remove seeds.

6.      Fill each half with cream cheese.

7.      Wrap with bacon.

8.      Bake at 400 F or broil until bacon is crisp.

9.      Can serve with plum or mint jelly or the like.

Beyond Easy Ranch Dip and Dressing

INGREDIENTS:

½ cup               creme fraiche or sour cream
¼ teaspoon       organic granulated garlic (or 1 clove fresh garlic, minced)
_1/8 teaspoon      organic onion powder
1 Tablespoon    fresh (½ Tablespoon dried) dill
1 Tablespoon    fresh (½ Tablespoon dried) chives
to taste              Unrefined sea salt
to taste              Freshly ground black pepper

DIRECTIONS:

1. Combine all ingredients and adjust seasonings to taste. It’s that easy!

If you like it a bit tangier, add a Tablespoon of plain yogurt or homemade mayo.

If it’s thicker than you’d like, simply thin with a tiny bit of water.

Orange Cereal Muffins

INGREDIENTS:

1 2/3 cup            unsifted organic whole spelt or whole Einkorn flour

½ cup                 coconut palm sugar

1 Tablespoon     baking powder (minus 1/8-1/4 tsp at high elevations)

¾ teaspoon        sea salt

1 cup                  Grapenuts

½ cup                 butter, melted

¾ cup                 orange juice

2                         eggs, well beaten

1 Tablespoon     grated orange rind (for Stirling, be careful not to put too much!)

DIRECTIONS:

     1.       In medium mixing bowl, mix together flour, sugar, baking powder, salt

     2.       Add and stir in Grapenuts.

     3.       Combine melted butter, orange juice, beaten eggs, and orange rind.

     4.       Add to flour mixture.

     5.       Mix just enough to dampen.

     6.       Pour into greased muffin pans, filling ¾ full.

     7.    Bake at 425 F:  15-20 minutes for large muffins, 12-14 for medium muffins.

      Yummy with butter and honey!! But great just plain also!

Makes 12-16 muffins.

Chicken Divan

INGREDIENTS:

8 chicken breasts (halves, actually) or “equivalent” amount of chicken tenderloins, organic & boned

16-20 oz broccoli spears, organic,  frozen or fresh

1 can cream of celery or chicken soup (2 cans if you prefer more sauce)  (homemade cream of celery is lovely)

1 c mayonnaise (I like mayo made with 100% avocado oil)

1 teaspoons curry powder

3 Tablespoons lemon (or lime) juice, organic

Sharp cheddar cheese, shredded

DIRECTIONS:

1. In casserole dish that you will serve with, bake chicken at 350 (325 if using glass dish) for 30-45 minutes depending on chicken size.

2. Remove chicken, cool and debone, reserving chicken juices in dish.

3. Cook broccoli to desired doneness realizing that it will cook a teeny bit more after assembling casserole.

4. Mix together the soup, mayonnaise, curry and lemon juice.

5. Place cooked broccoli in casserole dish.

6. Place chicken on top of broccoli.

7. Cover with soup mixture.

8. Sprinkle with desired amount of cheese.

9. Bake 30 minutes at 350. (325 if using glass dish)

Nice served with long-grain brown and wild rice.