Clean Eating Twice Baked Mexican Sweet Potato

I was really in the mood for a guilty pleasure mexican food type meal … but I wanted to keep it healthy.  After searching and searching, I found this recipe and modified it to make it a clean eating recipe :).

I found the original recipe from a blog called “Elly Says Opa!” (follow the link by clicking the blog name) !

The serving size for this meal depends on the ingredients you chose to use based off of modifications that you make.

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

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Ingredients Needed:

  • 3 medium sweet potatoes
  • 1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1 Tbsp. canola oil
  • 1/2 medium yellow onion, diced
  • 1 (15 oz.) can black beans, drained and rinsed
  • cilantro, to taste
  • 1 oz. cream cheese (I used Tofutti “better than cream cheese”
  • 1/4 cup sour cream (I used Tofutti “better than sour cream”)
  • 1 small can of diced chiles or jalapeños (depending on heat)
  • 1/2 cup shredded cheese (I didn’t use this but the recipe calls for it).
Directions:
  • Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.
  • Saute the corn in a dry heavy skillet, over medium high heat. Sprinkle with cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
  • To the skillet, add the olive oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.
  • When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chile or jalapeño peppers to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.
  • Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.
  • Serve and Enjoy!
  • NOTE:  I didn’t use the cheese, I just popped everything back into the sweet potato skin and then heated it all up in the oven for 15 min

Happily and Healthily Yours,

Kristin

Quinoa Pasta with Ground Turkey “Meat Sauce” and Roasted Green Beans

My last recipe was stuffed sweet peppers … THIS RECIPE is basically the same items transformed into a second meal (don’t you love when that happens??)

 

quinoapastagroundturkey

This recipe will make 2 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 500 (per serving)

Ingredients Needed:

  • 8 oz. Jennie-O Ground Turkey Meat (I use the 93/7)
  • 8-10 Mini Sweet Peppers (I use Pero Family Farms: http://perofamilyfarms.com/img/slides/mini-sweets-left-1.jpg)
  • 10-15 white mushrooms
  • 4 oz. Quinoa Pasta ( I used Andean Dream for this recipe)
  • Plum Tomatoes (to your liking)
  • 2 cups green beans
  • Olive Oil
  • Garlic
  • Onion Flakes
  • Italian Spices

Directions:

  • Preheat the oven to 350 degrees
  • Clean out and chop up the sweet peppers and put them to the side
  • Dice some plum tomatoes and put to the side (these will be used to combine with the ground turkey).
  • Wash off and chop up the mushrooms and put them to the side
  • Clean off the green beans and cut off the ends to any beans that need to be cleaned up and put them to the side.
  • Put a pot of water on the stovetop to boil
  • Place the beans on a baking sheet and spray with a small amount of olive oil spray and sprinkle with garlic powder, onion powder, pepper and seasonings – roast them for about 15-20 min.
  • Once boiling put in 4 oz of quinoa pasta (usually takes about 14 minutes to cook through)
  • Put a little bit of olive oil in a separate pan and cook the ground turkey on the stovetop and season it with garlic, onion flakes and italian seasonings.
  • When the ground turkey is almost done, add the diced tomatoes, mushrooms and tomatoes to the mix and let them cook down.
  • Once the turkey is done cooking, and the pasta is done cooking combine the two.
  • Add a little bit of olive oil on top, and mix the entire pasta dish.
  • Serve and Enjoy :)

I loved this dish, and will definitely be making it more often!  Hope you love it too!

Happily and Healthily Yours,

Kristin

Stuffed Mini Sweet Peppers

Hello and Happy 2014!  It’s been a while since I’ve posted here, but I figured New Year … New Recipes!

I know a ton of people beginning their (and continuing their) Isagenix Nutritional Cleansing 30 Day Programs right now (Including me!!).  Majority of these recipes are 30-Day approved …but, if for some reason they’re not, the modifications to make it 30-Day approved are listed!

Enjoy, and feel free to comment and ask questions :).

stuffedminipeppers

This recipe will make 2 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400 (per serving)

Ingredients Needed:

  • 8 oz. Jennie-O Ground Turkey Meat (I use the 93/7)
  • 16 Mini Sweet Peppers (I use Pero Family Farms: http://perofamilyfarms.com/img/slides/mini-sweets-left-1.jpg)
  • Plum Tomatoes (to your liking)
  • Olive Oil
  • Garlic
  • Onion Flakes
  • Italian Spices

Directions:

  • Cut the tops off, and clean out the insides of 16 sweet peppers (I find the best way to do this is with a pairing knife and rinsing out the seeds with the faucet).  Put them to the side.
  • Dice some plum tomatoes and put to the side (these will be used to combine with the ground turkey).
  • Preheat the oven to 350 degrees.
  • Put a little bit of olive oil in a pan and cook the ground turkey on the stovetop and season it with garlic, onion flakes and italian seasonings.
  • When the ground turkey is almost done, add the diced tomatoes to the mix and let them cook down.
  • Once the turkey is done, stuff each of the sweet peppers with about a 1/2 oz. of meat.
  • Put the stuffed sweet peppers in a 8×8 in clear baking pan and brush the peppers LIGHTLY with olive oil and sprinkle with seasonings of your choice (I used traditional italian seasonings).
  • Bake in the oven for 20-25 minutes, or until they start to brown a little on top.
  • Serve and Enjoy :)

 

Now, I’m sure you’re asking yourselves ” that’s only 1/2 the meat the comes in the package … what do I do with the rest of it?  JUST WAIT!  Next recipe will have what to do with the rest of it!

Happily and Healthily Yours,

Kristin

Sautéed Artichoke Hearts & Mushrooms on Brown Rice Pasta

This was QUICK, EASY and DELICIOUS 🙂 … ENJOY!!!

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Brown Rice Penne (I used Hodgson Mill Gluten Free Brown Rice Penne w Golden Milled Flax Seed : http://www.hodgsonmillstore.com/en/Gluten-Free-Pasta/Gluten-Free-Brown-Rice-Penne-with-Golden-Milled-Flax-Seed/71518-00063-001_Group.aspx )
  • 1 Box frozen Artichoke Hearts (I used Birds Eye: http://www.birdseye.com/vegetable-products/pure-simple/artichoke-hearts
  • 1 cup of sliced mushrooms
  • Fresh Garlic
  • Parsley 
  • Oregano
  • Garlic Powder
  • Onion Powder
  • Extra Virgin Olive Oil

Directions:

  • Defrost Artichoke Hearts
  • Throw defrosted artichokes in a pan with sliced fresh mushrooms, fresh garlic and extra Virginia olive oil and let them cook down a little bit.
  • As they started to cook down , sprinkle with garlic powder, oregano and parsley.
  • Let the artichokes and mushrooms cook down for another 5 minutes.
  • While it was cooking down, boil water for brown rice pasta
  • Cook Brown Rice Pasta
  • Top Pasta with Artichoke / Mushroom Topping
  • Sprinkle with Extra Virgin Olive Oil (and a little lemon juice if you want a little more tang)
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin

Black Bean Chicken Chili

NOTE: For those of you 30 Day nutritional cleansers – just take out the corn, and substitute the salsa (no tomatoes) with 1/2 cup chicken broth (low sodium, organic) a chopped up red / yellow and orange pepper, half a chopped up onion and diced chili peppers – and there you have it …. Nutritional Cleansing Friendly ❤ !!

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This recipe will make 4-6 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 1 lb. lean ground chicken
  • 1 can organic black beans (rinsed and drained)
  • 1 can low sodium corn kernels (rinsed and drained)
  • 1 jar mild salsa
  • Fresh Garlic
  • Extra Virgin Olive Oil
  • Chili Powder
  • Garlic Powder
  • Ground Pepper

Directions:

  • Heat a pan with extra virgin olive oil and fresh garlic
  • Cook ground chicken until Completely cooked through
  • Dump ground chicken in a large pot
  • Dump black beans, corn and the full jar of salsa on top of the cooked ground chicken
  • Sprinkle in a little bit of chili powder  and ground pepper (to your tasting)
  • Let sit and cook on stove, on low, for about 20 minutes.
  • Serve and Enjoy :)

 

Happily & Healthily Yours,

Kristin

 

Italian Herb Spaghetti Squash and Shrimp

This was my first hand at Spaghetti Squash, and I am SUCH a believer!  I will be eating this on MANY occasions !!

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This recipe will make 1 meal

(Adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/herbed-spaghetti-squash-recipe/index.html#dialog)

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 300-350 (depending on the amount of spaghetti squash used)

Time: This recipe takes a little over an hour due to the cooking of the spaghetti squash!

Ingredients Needed:

  • 3-4oz. Frozen Shrimp (peeled and deveined)
  • 1 small-medium Spaghetti Squash
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Fresh Garlic
  • Basil (fresh or dried)
  • Parlsey (fresh or dried)
  • Dried Sage
  • Garlic Powder
  • Ground Pepper

Directions:

  • Preheat the oven to 375 degrees F.
  • Thaw Shrimp – set aside
  • Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
  • Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.
  • Bake for 45 minutes, until the squash is easily pierced with a paring knife.
  • Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
  • Remove from the oven, uncover, and allow to cool slightly.
  • Using a spoon, remove the seeds and discard.
  • Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
  • In a hot pan, heat some coconut oil and fresh garlic 
  • When the pan is hot, put the shrimp in and let them sauté 
  • Heat another pan and add the spaghetti squash, a tsp. of coconut oil and herbs
  • Add the shrimp to the Spaghetti Squash mixture and mix all together
  • Serve and Enjoy :)

 

Happily & Healthily Yours,

Kristin

Brown Rice Penne with Sautéed Mushrooms Over A Bed of Sautéed Kale – Day 28

Threw this together last minute .. but, who doesn’t love mushrooms?!  YUMMY!

food

This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Brown Rice Penne (I used Hodgson Mill Gluten Free Brown Rice Penne w Golden Milled Flax Seed : http://www.hodgsonmillstore.com/en/Gluten-Free-Pasta/Gluten-Free-Brown-Rice-Penne-with-Golden-Milled-Flax-Seed/71518-00063-001_Group.aspx )
  • 2 cups FRESH Kale
  • 1 cup of organic steak cut mushrooms
  • 1/2 cup Organic, Low Sodium Chicken Broth (I use Pacific: http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-chicken-broth)
  • 2 Fresh Garlic Cloves
  • Garlic Powder
  • Onion Powder
  • Extra Virgin Olive Oil

Directions:

  • Rinse and dry fresh kale
  • Place kale in a pot with some extra virgin olive oil, fresh pressed garlic cloves and onion powder
  • Once kale starts to cook down, pour 1/4 cup low sodium chicken broth in and let cook down more
  • Boil water for Brown Rice Penne
  • Place Penne in water and let cook (time will depend on the brand)
  • Place steak cut mushrooms in a heated pan with some extra virgin olive oil
  • Sprinkle mushrooms with garlic powder and flip on occasion
  • Once mushrooms start to brown, pour in 1/4 cup low sodium chicken broth
  • Once mushrooms, kale and pasta are all done cooking:
  • Place kale on plate, top with brown rice pasta and top off with the mushrooms
  • Sprinkle with a TINY bit of extra virgin olive oil
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin