‘Clean Eats’ Articles at Sweetnicks

Recipe: Protein Balls {No Bake}

September 18, 2019 · Narrative

Quick, easy, and healthy – what combination could be better for a grab-and-go snack? Let’s make Protein Balls!

A few weeks ago, we tailgated at a Jets practice and friends brought a batch of these Protein Balls. When we parted ways at the end of the evening, she divvied up the leftovers and I was hooked. I’ve made a few recipes for balls and bars (see Peanut Butter Quinoa Granola Bars, No Crap Peanut Butter, Honey and Oat Bars, Oats and Honey Bars with Cranberries, No Bake Vegan Granola Bars, Coconut Lime Energy Balls, Trail Mix Energy Balls, and Chocolate Peanut Butter Protein Balls to name a few) over the years and am always looking for a new way to make them. Bonus points if I can find a recipe that my kids actually like too.

Spoiler alert: this isn’t it.

No matter, more for me and for me to share with others.

Over the weekend, I’m trying to block out an afternoon to cook for the week and set us up for less chaotic weekdays, and this past Sunday’s cooking marathon included these Protein Balls. They are very simple to make, just mix everything in a bowl, and with these guidelines, you can certainly alter it a bit to suit your personal tastes, dietary guidelines, or allergies.

Almond butter would work fine instead of peanut butter. Golden raisins would be delish instead of the chocolate chips. Maybe a touch of cinnamon? Just concentrate on keeping the ratios of the binder ingredients the same (honey, peanut butter, oatmeal) and you can play a little beyond that.

I use a mini cookie scooper for shaping these – it makes quick work of it and then all the balls are all the same size and your hands aren’t gross. I let them hang for a bit in the fridge on a flat cookie sheet, and once they firmed up, I transferred them into a container for easier storage. It’s made a good grab-and-go breakfast as I take a few if I’m running late in the morning, or I’ll have one during an afternoon slump, or after dinner if I am craving something sweet.

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Recipe: Cauliflower “Fried” Rice with Diced Ham

May 10, 2017 · Clean Eating, Narrative

A super healthy side dish that will fool even the most ardent cauliflower-haters.

My kids won’t eat cauliflower. Neither of them like it, no matter how I prepare it.

Until this dish.

My daughter wouldn’t touch it, and my son kept asking me what kind of rice I used, but he ended up eating it all. So I consider that a win.

As for me? I don’t hate cauliflower. I’m very firmly in a take-it-or-leave it camp, but loved this version of a healthier version of fried rice.

I taught a cooking class last week and had leftover carrots, scallions, garlic, and sesame oil, and with a bag of Trader Joe’s riced cauliflower in the freezer, I happily had all the ingredients on hand to make this.

I started with a recipe I found from Skinnytaste (you can find the original here), but made a few changes along the way, based on preference and what I had on hand. It comes together very quickly, particularly if you use a bag of riced cauliflower, instead of starting with a head of cauliflower, and makes a tasty side dish for one of the kids and an actual full meal for me. I think this is a great recipe to use as a guideline to customize as your own taste buds see fit. Adding in some grilled shrimp or chicken would make this an even more complete meal, and perfect for days when you want to get in and out of the kitchen, or want something a bit lighter to eat.

As a side note, Trader Joe’s actually limit the amount of bags of riced cauliflower you can buy to two at a time because customers go crazy for it. Out of the past 7 or so times I’ve visited TJ’s, this is actually the first time I’ve seen it in stock because they sell out mid-morning. At only $1.99 a bag, and saving quite a bit of time and mess, it’s no wonder!

Hungry for more cauliflower recipes?
There are hundreds of recipes for cauliflower pizza crust, but this one is one of my favorites.
This Loaded Fake-Out Baked Potato Casserole lets you indulge without the guilt.
Visit Flavortown with this recipe for Sesame Glazed Cauliflower.
Cauliflower Fritters. Kind of like a fried latke. But not.
These Cheesy Baked Cauliflower Tots from Kalyn’s Kitchen were fun little bites to pop in your mouth.
If you haven’t made this ridiculously simple Three Ingredient Cauliflower Soup, you are seriously missing out.
This Buffalo-Style Roasted Cauliflower is one I keep going back to. So good and so easy.
This Roasted Cauliflower Spread is a riff off one that Sarah and I enjoyed at Tom Douglas’ Lola in Seattle.
Visually, this Spicy Whole Roasted Cauliflower is a showstopper, and I made it for a cooking challenge at the CIA.
If you haven’t had this Cauliflower Steak with Homemade Caesar Dressing, I don’t know how to help you.
This super simple Cauliflower Mac and Cheese is a great comfort food spin when you’re craving carbs and cheese.
These Cauliflower Bread Sticks were another great riff, and delish!
This Mock Shrimp Risotto was almost as good as the real deal.
And lastly, Cauliflower Garlic Mashed Potatoes will satisfy your comfort food craving.

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Recipe: Almond Milk

January 4, 2016 · Clean Eating, Narrative

Creamy and delicious, this version of almond milk blows the store-bought stuff out of the water. Let’s get started.

If you told me last year that I would be making my own almond milk, I would have laughed. I probably would have laughed if you told me that last month.

Because, really. Why?

And yet, here we are.

With a homemade recipe for almond milk.

Because it’s like making your own mayo. And chocolate syrup.

Once you find out how easy it is, WHY WOULDN’T YOU MAKE IT?

And…It’s cheaper and way better for you.

And that is that. I use almond milk in smoothies pretty regularly, and lately I’ve been hearing about people making their own, which is what got me intrigued. A lot of store-bought versions have carrageenan, which is stuff you want to stay away from. Namely because it’s not good for your digestive system and can cause inflammation, ulcerations, and bleeding. None of which we need.

So by making it yourself, you know exactly what’s going into it, and you save money to boot.

Win. Win.

You need a few inexpensive supplies, which you can reuse over and over again.

Namely, a nut milk bag.

And a glass jar.

Both of which I purchased from Amazon. Easy peasy.

Then just your ingredients (almonds, dates, water, cinnamon), and you’re all set.

I’ve got to say … even though it is SUPER SIMPLE to make, I was feeling mighty proud of myself when I was done and had 30 oz of homemade almond milk and it cost about six bucks for the ingredients.

Like … WHO DOES THAT?

WHO MAKES THEIR OWN ALMOND MILK?

Now we do. Yes, we do.

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Recipe: Zucchini and Sweet Potato Fritters

May 7, 2015 · Narrative

Looking for a creative recipe for your vegetables? These vegetable fritters are just the thing.

I’m always looking for new ways to cook vegetables, just to keep it interesting.

And also to sometimes entice the kids into eating something they normally would shun.

This is that.

Zucchini, much like cauliflower, is a take it or leave it vegetable for me. I don’t go around craving it, so I’m always looking for new ways to keep me eating it.

Inspired by a picture I saw on Instagram, these fritters are a delicious way to stuff yourself silly with vegetables.

Without realizing that’s what you’re actually doing.

And because this recipe is so simple, think of it more like a guideline.

Which means that you can play around with the spices and add-ins without fear of messing it up. Use white potatoes. Or carrots. Or all of the above.

And that is pretty much my favorite kind of recipe.

And the best part?

You can be devouring this deliciousness in under fifteen minutes.

Which means it’s perfect for a busy weeknight, or those moments when you just don’t feel like being in the kitchen.

I topped one of mine with a runny egg, because runny eggs make everything infinitely better, and for the others, I dipped them in this buffalo aoili sauce.

Whether you do either of those options or you eat them naked, you can’t go wrong.

Hungry for more?
These kind of remind me of a favorite Jamie Oliver recipe. If you haven’t tried his Vegetable Bhajis, they are totally worth making as well.

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Recipe: Bacon, Egg, and Spinach “Waffles” {Whole30}

March 23, 2015 · Narrative

Thinking a little outside of the box today with a new breakfast idea … Bacon, Egg, and Spinach “Waffles.”

I don’t like waffles.

#truestory

Never have, doubt I ever will.

I think it’s a texture thing.

Nick isn’t a fan either, but Madeline likes them (syrup on the side, please), which means that she is most familiar with the Eggo version, because making homemade waffles for one … probably not happening.

If you’ve been a longtime reader, you know how particular I am about the real estate in my kitchen.

I tend not to buy many gadgets. Heck, I don’t even have a rolling pin.

So a waffle maker for just one waffle eater didn’t make sense.

But then last week I had a little brainstorm.

In the midst of trying to mix up breakfasts a bit for me.

For all of us.

What if I put eggs in a waffle maker?

Mind. blown.

And so we now have a waffle maker. (This one, to be exact)

For egg “waffles.”

And, of course, now for homemade waffles for Miss Madeline.

This isn’t so much a recipe as it is a guideline and inspiration for you to do your own thing.

Much like Joanne’s frittata, this “waffle” is a good vehicle for you to clean out your fridge of its lingering bits and pieces.

For this version, I’ve included the guidelines below.

Mix and match with whatever leftovers you want to get rid of.

Make a different one for each member of your family.

It’s like an omelet.

But not.

Quicker.

Cleaner.

Better.

*And, and it’s only “cleaner” if you estimate the right amount of eggs for your waffle maker. I didn’t the first try … and, well, that wasn’t exactly “clean.”

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Recipe: Chili {Whole30 Approved}

February 23, 2015 · Narrative

Hearty, stick-to-your-ribs chili that is a delicious way to ward off those cold Winter temperatures.

Last winter was worse in terms of snowstorms and snow accumulation. This winter is worse in terms of brutal cold.

This is not a scientific fact, just my own opinion.

And either way, I’m still ready for the longer sunshine-filled days of spring, but in the meantime, I am resolved to enjoy every moment of winter that I can.

Because.

#commitment

And this chili recipe is exactly what you need to get through the winter.

Trust me.

Outside of the two hours of stove top simmering, it is a very quick and easy recipe to make.

Which is my favorite kind of recipe.

I’ve made three batches of the chili in the last few weeks, and it has been the perfect way to set up my lunches for the week, or a quick dinner (when it has made ahead on the weekend, of course).

And honestly, don’t let that two hour simmer time scare you. It’s a great recipe to have simmering on the stove during a lazy Sunday. Or while you’re eating something else you made for dinner (then you have chili for the next night). Or, truth be told, it was just fine at the one hour mark (though much more “married flavor” after two).

In subsequent versions, I have added diced carrots into it as well.

Because those ginormous five pound bags from Costco aren’t going to eat themselves.

If you happen to be following Whole30, you obviously can’t have sour cream or cheese toppings, but raw chopped onion, salsa, sliced avocado, or guacamole are all wonderful additions.

And I’m a total toppings girl, and make zero apologies for it.

Whole30 or not, it’s a recipe worth making.

PS This was the chili I mentioned in my recent 4 of the Best Things I’ve Eaten post.

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Recipe: Bleu Cheese Dressing

February 2, 2015 · Narrative

Creamy, light, easy to make and nearly guilt-free – you’ll want to keep this bleu cheese dressing on hand.

Ever since I started clean eating some years back, I have slowly replaced some of the many dressings and condiments that we used to buy, in favor of homemade versions.

Mayo, taco seasoning, steak seasoning, hummus, buttermilk ranch dressing, and Caesar dressing, for example.

All homemade.

Heaps better for you, from both a health-standpoint and your wallet.

And so here we are with a delicious Bleu Cheese Dressing that will seriously take you three minutes (if that) to whip up in your kitchen.

Made lighter with Greek yogurt, just mash up bleu cheese and add in a few other pantry staples and you will have a light, creamy, perfect tasting bleu cheese dressing that is perfect to serve over a salad, as a dip for crudite, drizzled over grilled chicken … or to cool off some slightly spicy buffalo meatballs.

It would also taste awesome over this favorite recipe of ours for Buffalo Style Roasted Cauliflower.

However you serve it, you won’t be disappointed.

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Recipe: Roasted Green Beans

December 9, 2014 · Narrative

The easiest, simplest, most delicious way to have green beans… roasted.

I’ve got to be honest.

Green beans really don’t do anything for me.

I don’t think there’s any vegetable that I DON’T eat, there are just some I like more than others.

And such is the case with green beans.

If they’re there, I’ll eat them.

And if they’re not?

I’m ok with that too.

But then I roasted them.

And, honestly, I should have known better.

Because EVERYTHING tastes awesome roasted.

Green beans are no exception.

And on a busy night, roasting is a lifesaver. Sheet pan. Bite size pieces of vegetable dujour. Olive oil. Salt. Pepper. And if you go a little crazy and add extra seasoning? All the better. In the oven for about 25 minutes. And yer done.

World’s easiest and most delicious side dish for any meal. Ever. And now that I’ve roasted green beans, I can assure you I’ll be having them more often.

I might have, ahem, nearly gone through a Costco-size bag in less than a week. Just sayin’.

Hungry for more green bean recipes?
The kids made this recipe for a Green Bean Casserole some years back with a babysitter. It is to die for. Trust me.
These Brown Butter Dijon Green Beans were equally amazing.
Packed with flavor, these Green Beans with Feta Cheese are quick to make and retain that nice green bean crunch.

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