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

Lasagna with Tofu and Bell Pepper Sauce

I come from a family where Italian food is fairly common.  I never liked meat in my lasagna, but without it, there always felt like some substance was missing.  I have figured out a delicious, and 30 day Isagenix program approved!

A big part of trying to come up with a 30 day approved lasagna was the sauce, so I decided to use my sister’s wonderful bell pepper sauce (which I doubled!!)  Here is everything you need! Enjoy!

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Ingredients:
-1 package of firm tofu
-2 yellow bell peppers
-2 red bell peppers
-2 orange bell peppers
-4 cloves, medium to large, of garlic
-Basil (I used dried, but you can use fresh!)
-Dried oregeno
-Dried parsley
-Garlic Powder
-Olive Oil
-Brown rice lasagna noodles
-Lemon
-Vegetable broth
-1 egg

Tofu:
-Take tofu out of the packaging, cut it in half, and let it dry out between paper towels for around 10 minutes
-Once dried a little, crumble (with hands or fork) so it looks like ricotta cheese.
-Add the juice of 1 full lemon
-Add garlic powder, pepper, and basil to taste
-Set aside until you have finished making the sauce!

Sauce:
-Chop all bell peppers into small squares
-Sauté in Extra Virgin Olive Oil and fresh chopped garlic until browning slightly
-Dump peppers / garlic / olive oil mixture into a blender
-Put 1/2 cup chicken broth in the blender with pepper mixture
-Add 1 egg white to serve as a thickener
-Dump fresh basil leaves, dried oregano, parsley, garlic powder and ground pepper into the blender.
-From there, I put it in a sauce pan and let it simmer for a couple minutes.  I am always nervous about making sure eggs are totally cooked.

Directions:
-Heat oven to 350
-Place a few spoonfuls of sauce on the bottom of the pan you are cooking in, place a layer of noodles, a layer of sauce, a layer of tofu.
-Repeat those steps until all of your ingredients are gone!
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-If you feel like you won’t have enough sauce(I did run into this problem) add some extra vegetable broth to the pan so the noodles stay moist
-Bake your lasagna covered for the first 30-35 minutes (depending on what your noodles say is their cook time, check your box! Also, check to see if they need to be pre soaked or not.  Mine did not)
-For the last 10 minutes make uncovered so the top gets a little crunchy
-Pull out of the oven and let sit for another 10 minutes

That is it! I had guests over for dinner, so I sprinkled half of it with cheese while it was in the oven for the last 10 minutes.
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This recipe is super easy AND I had enough for left overs. Fun fact, it was just as delicious for dinner 2 days later 🙂

Happily & Healthily Yours,

Sara

Brown Rice Pasta with Baked Chicken in a Spinach Tomato Sauce

Word of advice: I always bake chicken on Sunday nights to have, to throw into a quick meal if I need to.  My lunches need to be quick sometimes, so this is the best way for me to make sure I eat right and can get it done in time.  This meal only took me about 15 minutes to make, because I had the chicken pre-cooked.  It’s a great way to make your life a little easier ;-).

For you 30 day cleansers, replace the tomato sauce with spinach in a little bit of garlic and olive oil with lemon juice :).  DELICIOUS!

brownricepastachickentomato

This recipe will make 1 meal (with extra sauce)

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

Calories: About 400

Ingredients Needed:

  • 1 Piece of Baked, Thin Cut, Chicken Breast (about 5 oz.)
  • 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 small package of frozen spinach (I use the Shop Rite brand)
  • 1 15 oz. can Organic Tomato Sauce (I use Muir Glen – http://www.muirglen.com/products/tomato-sauces-pastes-and-purees/tomato-sauce-15-oz
  • 2 Fresh Garlic Cloves
  • Olive Oil

Directions:

  • Place frozen spinach block and contents of tomato suce, along with chopped fresh garlic in a pot and let the spinach defrost, stirring occassionally.
  • Cut up the chicken into small squares
  • Boil water for Brown Rice Penne
  • Place Penne in water and let cook (time will depend on the brand)
  • Mix Penne, Chicken and top with the Sauce (you will not need all of it for 1 serving)
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin

 

Tomato Basil Chicken Meatballs & Quinoa Linguine

For you 30 Day Cleansers out there, you can substitute the tomatoes for red peppers and make Red Pepper Basil Chicken Meatballs … just follow the recipe exactly, substituting the tomatoes with red peppers  – YUMMY! 

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This recipe will make enough for 4 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
  • 2 vine ripened tomatoes
  • 2 oz. Quinoa Pasta (I used Andean Dream Gluten / Corn Free http://www.andeandream.com/OtherProducts.html)
  • 1/8 cup Quinoa Flakes
  • Olive Oil
  • Ground Pepper
  • Fresh Garlic (amount to your taste – I used 2 cloves)
  • 10 fresh basil leaves

Directions:

  • Chop the vine ripened tomatoes into small pieces and toss into a pan with some olive oil and fresh garlic and let cook for about 2-3 minutes (don’t burn!)
  • Chop fresh basil and toss into the tomato / garlic / olive oil mixture
  • In a separate bowl, mix raw fresh ground turkey, the tomato / basil mixture, ground pepper, and the quinoa flakes and mix together.
  • Form gold ball size (or smaller) meatballs out of the full mixture
  • Place formed meatballs in a pan with a little bit of olive oil, and keep turning until cooked through, and browned.
  • Boil water and cook quinoa linguine
  • Place chicken meatballs on top of quinoa linguine and sprinkle with some extra virgin olive oil
  • Serve and Enjoy :)

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