Tag Archives: Clean Eating Recipes

Sheet Pan Roasted Garlic Shrimp with Zucchini

 

Sheet Pan Roasted Garlic Shrimp with Zucchini

Sheet Pan Roasted Garlic Shrimp with Zucchini

Roasted garlic shrimp makes for an easy sheet pan dinner. Perfect for weekday meals!

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4 servings

Ingredients:
– Parchment paper
– 1 Tbsp. olive oil plus 1 tsp.
– 4 cloves garlic finely chopped
– 1/2 tsp. dried basil
– 1/4 tsp. sea salt or Himalayan salt
– 1/4 tsp. ground black pepper
– 4 medium zucchini cut into 1/2-inch slices
– 1 lb. medium shrimp peeled, deveined
– 1/2 cup grated Parmesan cheese
– 1 Tbsp. fresh lemon juice
– 2 Tbsp. finely chopped fresh parsley

Preparation:
1) Preheat oven to 400º F.
2) Line large sheet pan with parchment paper. Set aside.
3) Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.
4) Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.
5) Add shrimp to pan; mix well.
6) Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.
7) Drizzle with lemon juice and parsley; serve immediately.

Recipe originated from the Beachbody Blog

Slow Cooker Whole Chicken Dinner

Winner Winner Slow Cooker Whole Chicken Dinner!! Try this recipe and it is sure to be a regular on your weekly meal plan. I use this recipe in my 5 Day Clean Eating Groups and people rave about it. Parents and kids a like! It is a staple on our meal plan almost weekly!

Slow Cooker Whole Chicken

Slow Cooker Whole Chicken

Ingredients:

1 whole chicken
1 whole onion, chopped
5 garlic cloves, peeled and minced
2 tbsp adobo
salt and pepper to taste
1 tbsp paprika

Preparation:
1. Wash and prep the chicken.
2. Place onion in the bottom of the slow cooker and put the chicken on top of the onion.
3. Season the chicken with adobo,paprika, garlic, salt and pepper.
4. Set Slow Cooker to cook on high 5 hours.
5. Remove from Slow Cooker and cut into quarters.
6. Set up chicken on a pan and put under the broiler to crisp up the skin.
7. Arrange on a platter with some roasted vegetables, onions and jus from the slow cooker. We like to use carrots, parsnips and asparagus with our chicken but you can use any mix you like. You could even do a side of quinoa or brown rice as well.
8. Serve hot and enjoy!

Slow Cooker Whole Chicken

Slow Cooker Whole Chicken

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Joanne Barnes-Jung
Independent Beachbody Coach

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

I love a good Tortilla soup and this light version did not disappoint. I added this Tortilla soup to our meal plan for Meatless Monday and it was a hit in our house. I hope your family enjoys it as much as we did!

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp minced garlic
  • 1 (28 oz) can crushed tomatoes
  • 1 red pepper; seeded and chopped
  • 1 small sweet onion; finely chopped
  • 1 can green chili peppers
  • 1 can black beans; drained and rinsed
  • 2 cups frozen corn, thawed
  • 60 oz. low sodium vegetable broth
  • 3 Tbsp ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • 1 lime; juiced
  • ½ cup fresh cilantro; chopped and a little extra for topping
  • ½ cup green onions; thinly sliced and a little extra for topping
  • Avocado for topping (optional)
  • Cheese for topping (I used an organic Mexican shredded blend)
  • Plain Greek Yogurt for topping
Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

 Instructions

Heat the oil in a large pot over medium heat. Stir in the peppers, onion, garlic and cumin, and cook for 5-6 minutes, or until vegetables are tender. Mix in the crushed tomatoes and chile peppers. Pour in the broth, and season with salt, pepper, paprika, coriander and cayenne pepper. Add in the juice of 1 lime and stir to mix. Bring soup to a boil, reduce heat to low, and simmer at least 25 minutes. Place your corn out to thaw and rinse your black beans thoroughly. Then add in your corn, black beans, cilantro, green onions, and cook for another 5 minutes. Remove soup from heat and let cool for about 10 minutes before serving. I served it with crushed tortilla chips, extra cilantro, green onion, avocado, shredded cheese and greek yogurt on the side. That way we could pick and choose from the toppings depending on what each one of us likes!

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Slow Cooker Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Another yummy Meatless Monday has come and gone. I found this recipe on my recipes website but I tweaked it quite a bit for our tastes. We like things with a little more kick aka more flavor!! Try this one out and you will not miss the meat. We have been trying to eat less meat for our health and our food budget!

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
2-3 tablespoons curry powder (we like lots!!!)
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
1 serrano chile, seeded and minced
2 cups cooked chickpeas (garbanzo beans)
2 cups cubed sweet potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3-4 cups fresh baby spinach
1 cup light coconut milk
lemon wedges

How to Make It

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 5-6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges. Do not forget the lemon because believe me it makes it even better!!!

We served it over quinoa, you could also do brown rice or even by itself. It is such a hearty meal that you will not miss the meat. But if you want to add something I would do some chicken or shrimp in this recipe. If you give it a try and please let me know how you like it!

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

21 Day Fix Approved Slow Cooker Cheesy Chicken Enchiladas

21 Day Fix Approved Cheesy Chicken Enchiladas

21 Day Fix Approved Cheesy Chicken Enchiladas

Tasty Tuesday Recipe Feature!! Since we moved to Dallas, Texas we have been OBSESSED with Tex-Mex and Mexican food in general. This is a healthier version of one of my favorites Chicken Enchiladas!!! The best part is that it is 21 Day Fix Approved!!

21 Day Fix Approved Slow Cooker Cheesy Chicken Enchiladas

Total Time: 3 hrs. 28 min.
Prep Time: 15 min.
Cooking Time: 3 hrs. 13 min.
Yield: 10 servings, about 1 cup each
Ingredients:
1 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium jalapenos, seeded and deveined, finely chopped
1 lb. raw ground chicken breast
1½ cups dry farro, rinsed
1 (15-oz.) can black beans, rinsed, drained
1 cup frozen corn
1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added
1 cup water
1 (10-oz.) can red enchilada sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup shredded jack (or cheddar or Mexican blend) cheese
3 medium green onions, chopped
¼ cup finely chopped fresh cilantro
Preparation:
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
7. Top with green onions and cilantro; serve.

Serving Size 1 Cup in Containers Equals: 1 green container, 1/2 red container, 2 yellow containers and  1/2 blue container

Nutrition Facts:
320 Calories
Total fat 11 grams
Saturated Fat 2 grams
Cholesterol 12mg
Sodium 394mg
Carbohydrates 37 grams
Dietary Fiber 9 grams
Sugars 3 grams
Protein 18 grams

Recipe Sourced from Beachbody Blog https://www.beachbodyondemand.com/blog/slow-cooker-chicken-enchiladas-recipe

If you are doing 21 Day Fix and you are looking for a support group, contact me and let’s work together!! Email me joannebjung@gmail.com to get into my next fitness accountability group on Facebook.

Sofrito: The Perfect Seasoning for a Clean Eating Lifestyle

Clean eating is a concept that stresses eating healthy, wholesome and unprocessed foods. While the idea of clean eating may be easy to comprehend, things may become a little dicey when you are unsure of what to use to season your food. Unfortunately, many seasonings have added ingredients that are chemically processed.

I like to use my own seasoning, so I know exactly what I am eating. Sofrito is my favorite food base. It is a seasoning base that is used in Spanish cooking. The flavors are bold and powerful, without being spicy.

I make this recipe in bulk so I never run out! It is also a versatile recipe as it can be used in soups, sauces and with beans, meats, fish and vegetables.

Enjoy!

Jillian Ibelli

Sofrito Recipe

Sofrito Recipe

Sofrito Recipe

Ingredients:

4 peppers (green, red, yellow and orange are preferable, but red and green work as well)

2 bunches of cilantro (oregano can be substituted)

2 onions

3-4 heads of garlic

Directions:

Prep: 45 minutes Special Equipment: Food Processor

1. Rough chop all ingredients.

2. Using a food processor combine all ingredients. Process to the consistency of a salsa.

3. Once processed, divide up into mason jars or glass jars. Store extra portions in freezer.

Note: I process the ingredients in small portions. Once each portion is processed, I add it to a large bowl, mixing occasionally.

Sofrito

Sofrito

About Jillian Ibelli

Jillian Ibelli is a stay-at- home mom, publicist and blogger. Her blog, My Family of Four dedicated to money saving tips for families. She lives in Westchester County, NY with her husband and two sons.

Twitter: @familyoffour85 Facebook:@myfamilyoffour Instagram:myfamilyoffourblog

Oven Roasted Vegetables

Oven Roasted Vegetables

Oven Roasted Vegetables

Oven Roasted Vegetables are one of my favorite sides. I really love them in the fall/winter, root veggies are incredible when they are roasted. You can really tailor the recipe to meet your tastes or to what you have available. This is also a great idea for a side over the holidays. There is not a ton of prep and you can make a lot of vegetable ahead of time too.

Ingredients

  • vegetables (for example: brussels sprouts, sweet potatoes, parsnips, carrots, beets etc)
  • 2 tbsp basil (dried)
  • 2 tbsp fresh rosemary
  • 2 tsp garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste
Oven Roasted Vegetables

Oven Roasted Vegetables

Preparation

  1. Chop all of the vegetables that you are using. Pre-heat your oven to 450 degrees F.
  2. Mix together: basil, rosemary, garlic, vinegar, oil and salt and pepper in a bowl and set aside.
  3. Put your chopped vegetable in a large bowl and pour the oil mixture over them.
  4. Stir until they are fully coated.
  5. Lightly spray a baking sheet with cooking spray.
  6. Spread the vegetables evenly over the and pour the remaining mixture on top.
  7. Add some extra salt and pepper on top. (optional)
  8. Roast for 40-45 minutes (or until they are soft when speared with a knife or fork). I do turn them half way through.
  9. Remove from oven and serve hot.
  10. Enjoy!
Oven Roasted Vegetables

Oven Roasted Vegetables

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Clean Eating Recipe: Sweet and Tangy Broccoli Slaw

Sweet and Tangy Broccoli Slaw

Sweet and Tangy Broccoli Slaw

Hello all! I am super excited to be a guest on Clean Eating Mommy’s blog. First off, a big cyber high-five to all you mamas and papas out there trying to feed your kids and yourselves better. A colorful day is essential to good health. It isn’t easy all the time but it is definitely worth it!

Bloggers like us are here to show you that clean eating doesn’t equal boring food that no kid will eat! I have a couple picky eaters in my home. Since I have been clean eating I have seen a world of difference in their palette and they will try just about anything. My baby eats grilled fish! My picky eaters favorite snack is an apple or carrots dipped in peanut butter. My oldest who HATED beans with a passion now eats chili. All of my recipes are kid approved. I have four kids ranging from 18 months to 9 years old. You better believe my food is critiqued!

It is summertime and we all know what that means. We are busy with activities and do not have as much time to spend in the kitchen. Who wants to heat up the oven anyway? It is too hot to cook inside so you end up grilling. Grilling is great but the standard sides need a little help. When I go to a barbecue I bring something to WOW people. Broccoli slaw, made well, is AMAZING! Hold the phone! I know half of you have images of your kids gagging and the other half have images of yourselves gagging. Even my husband made a face when I told him what I was going to make for the first time. Hear me out.

Broccoli is high in vitamin C, and a good source of vitamin A. It also contain phytochemicals that may help protect eyesight and prevent cancer. This veggie is a great source of fiber in your diet. That means it will fill you up. Did you know broccoli has as much calcium ounce ­per ­ounce as milk?!

To get the full benefits of this power veggie, or any food, you should eat it raw. Everyone eats the florets but they miss out on the stems. If you have a salad shooter or something like it you can make your own broccoli slaw by shredding the stems. For us less fortunate souls who don’t have every Food Network contraption we desire (that would be me) you can also buy pre-­made slaw at any supermarket. I have even found bags of this at stores like The 99 Cent Store and Grocery Outlet for a great price. I am feeding six people on a shoestring budget so that is definitely what drives my decisions on what is for dinner.

This recipe has become so popular at my home I make a double batch to keep in the fridge for lunches. Pair this slaw with a rotisserie chicken from the store and some sliced watermelon and you have a meal that took less than twenty minutes! Winning! The only way to make this right is to make your own vinaigrette. This one is super easy and will fill a mason jar about 3⁄4 full. So make it, shake it, and store it. You won’t use all of it so you can have the rest for future salads and slaws. You’re welcome ;).

Balsamic Vinaigrette

  • 1⁄3 cup balsamic vinegar
  • 3⁄4 cup extra virgin olive oil
  • 1 T + 2 tsp Dijon mustard
  • 1T + 1 tsp honey
  • 1⁄8 tsp salt
  • 1 large clove garlic, crushed

A word of caution: you MUST use pure olive oil. To test the oil, put a small cup of it in your fridge for about six hours to see if any part of it solidifies. You may have an oil that says 100% pure but I have had a couple of those go solid on me. Ugh. If this happens you can microwave it for about 10 seconds. To avoid this irritating situation test it! The brand I use is Palermo.

Alright! Bring on the SLAW! Confession: I am a “looks about right” kind of cook. I am not a strict measurer unless I actually post a recipe. Then my husband sings my praises because he can now replicate my amazingness. I am blessed with a man who loves to cook! He is a master griller and makes the most incredible sauces but he needs a recipe when he tries to duplicate what I make. My point is this, don’t be afraid to tweak this to your liking. If you like more of one element add a little more.

Sweet and Tangy Broccoli Slaw makes: 8 half cup servings

  • 1 12 oz package of Broccoli Slaw
  • 1⁄3 cup feta cheese
  • 1⁄2 cup dried tart cherries ( you can buy these in most health food stores. Make sure
  • they have no added sugar)
  • 1⁄2 cup pecans, chopped
  • 1⁄4 cup purple onion, diced
  • 1⁄2 cup balsamic vinaigrette

Directions: Toss it all into a bowl and mix well. Yup. You can serve this right away or chill it. It will keep in the fridge for about five days… if it lasts that long! I have also tried this recipe with craisins instead of cherries. It taste good either way. Have you ever tried craisins sweetened with orange juice? Holy Moly! That might take this thing to the next level! Be sure to come visit me at my blog Fit Aqua Mama. Have fun with this my friends and enjoy your summer!

21 Day Fix Breakdown: 1⁄2 cup serving 1⁄2 green, 1⁄4 blue, 1⁄4 yellow (dried fruit), 1⁄2 tsp

Broccoli Slaw

Broccoli Slaw

Crock Pot Recipes: Clean Eating Turkey Chilli

Crock Pot Recipes: Clean Eating Turkey Chili

Crock Pot Recipes: Clean Eating Turkey Chili

Crock Pot recipes have always been a favorite in our house. I have started a 21 day bikini boot camp and needed something clean and tasty. It needed to be yummy enough that Jon would want to eat it even if he was not doing the challenge with me. It also had to be not too spicy since Emma was eating it and her 1-year-old tummy is not used to chili spices! Keep that in mind when you are making this, feel free to keep up the heat a little if that is how you like your chili. I love using crock pot recipes because of all the flavour you get from cooking a pot of chili for hours and it tastes really amazing the next day!

Ingredients

  • olive oil or olive oil spray
  • 1 pound lean ground turkey
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder ( I added it on top later,just for me and Jon)
  • 1/2 tsp seat salt
  • 2- 15oz cans of low sodium black beans (you can use any bean of your choice)
  • 2 -15oz cans diced tomatoes (low sodium and no sugar added)
  • cilantro and parmesan for garnish
Crock Pot Recipes: Clean Eating Turkey Chili

Crock Pot Recipes: Clean Eating Turkey Chili

Preparation

  1. Heat oil or use olive oil spray on a large pan over medium heat.
  2. Add onion, garlic, bell pepper and turkey.
  3. Cook till veggies are softened and turkey is browned and set aside.
  4. Add beans and tomatoes to crock pot.
  5. Put spice mixture into crock pot.
  6. Add meat and vegetables to the crock pot.
  7. Set the crock pot on low for 6 hours.
  8. Serve hot and garnish with cilantro and parmesan if you would like.
  9. Enjoy!

My family loves this recipe and I hope yours does to! I will be doing the 21 day challenge until May 4th. After that I will be filling a few more spots on my next challenge group. If you are interested in being in my next challenge bootcamp and meal plan, contact me here or email me at nycfitfoodfashion@gmail.com 😉

Here are a few other crock pot recipes:

Crock Pot Whole Chicken

Crock Pot Spaghetti Sauce

Clean Eating Crock Pot Chicken

 

Clean Eating Crock Pot Meat Sauce

Clean Eating Crock Pot Meat Sauce

Clean Eating Crock Pot Meat Sauce

One of my most favorite things in our kitchen is our crock pot. I decided last night that I would come up with a clean eating crock pot meat sauce. It is so awesome to be able to throw some healthy ingredients in a pot, set it and forget it. We went shopping at Whole Food this weekend and picked up some quinoa pasta. I am always looking for white pasta alternatives and was excited to give ancient grains quinoa pasta a try. The sauce is pretty simple and made our apartment smell ridiculously good all day. The pasta was not that bad but not amazing. It may be something I would have to get used to. There was nothing wrong with the taste but the texture was a little different from regular pasta. Maybe next time I will try to cook it a little less. Here is my version of a clean eating crock pot meat sauce:

ingredients

  • 1 pound of lean ground beef or ground bison
  • 2 medium onions chopped
  • 1 can of diced tomatoes 28 oz
  • 8 oz of tomato paste
  • 1 bay leaf
  • 5 garlic cloves, chopped
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp thyme
  • salt and pepper to taste

preparation

  1. In a large pan cook beef, onion, and garlic until beef is browned. Drain grease from the beef using a slotted spoon.
  2. Transfer beef mixture to the bottom of the crock pot. Add the rest of the ingredients on top and stir.
  3. Cover and let simmer on low for 6-8 hours.
  4. Discard the bay leaf. Garnish with chopped parsley or parmesan cheese. Enjoy hot!

Looking for other options instead of white pasta. Here are a few ideas:

  • whole wheat pasta
  • spelt pasta
  • quinoa pasta
  • rice
  • zoodles (zucchini cut into noodles or use a spiralizer)
  • spaghetti squash

Do you have any favorite swaps for regular pasta?