‘Eat Clean’ Articles at Sweetnicks, Page 2

Recipe: Crock Pot Turkey Chili

May 4, 2015 · Narrative

Simple to make and filling, this Crock Pot Turkey Chili is a perfect easy dinner or a weeks’ worth of lunches.

Over the past few months, I’ve been trying to get into the habit of spending part of my weekend prepping for our breakfasts and lunches.

Because the less thinking I have to do in the morning to get us out of the house and our way, the better.

Which is where this Turkey Chili comes into play.

Welcome to my lunch for the week.

Full of good stuff, this chili could not be simpler to make.

Brown the turkey. Put it in the crock pot with the remaining ingredients. Let it do its thing.

Two hours on high. NBD.

And now, I have four days worth of lunches taken care of.

With two different kinds of beans, tomatoes, and corn, not to mention the turkey, it will definitely fill you up, whether you eat it for lunch or dinner. I am topping mine with a little bit of Wholly Guacamole or fresh avocado, depending on the day. A little bit of cheese or light sour cream would also be delish as well.

The recipe comes from Chalene Johnson, who is a powerhouse in the fitness and motivational speaking world, and one of the original coaches in the BeachBody family.

Dig in.

Guilt free.

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Recipe: Zucchini Noodles with Avocado Cream Sauce

April 14, 2015 · Narrative

Light, healthy, yet perfectly filling, this recipe for Zucchini Noodles with Avocado Cream Sauce is the perfect celebration of all things Spring.

Avocado, I swear, has to be one of the most annoying produce items on the planet.

Because this happens ALL. THE. TIME.

Without fail.

Which means sometimes we have to be a little creative and find new ways to eat avocados. NOW.

I have had a recipe for avocado cream sauce pinned forever, and since all of us like avocado, I figured it was a safe bet.

Not all of us like zucchini noodles, but that’s life.

Like this recipe I shared last week, this one is super quick and perfect for a crazybusy weeknight.

It’s super light and healthy, so zero guilt involved, yet it’s filling enough to be a good meal for anyone.

Well, except those looking for red meat.

#sorrynotsorry

The creaminess of the avocado lends itself well to make a unique pasta sauce, and the zucchini noodles mean that you can have “pasta” without the carb guilt.

So this is perfect if you’re following Whole30, paleo, carb-free, or clean eating.

Or just love avocados.

Give this one a try.

I think you’ll fall in love.

Hungry for more avocado recipes?
This Chicken Avocado Salad is in regular rotation in our home and after you taste it, you’ll know why.
You can find ten of our favorite avocado recipes in this post here.
And lastly, more often than not, we split them open, drizzle hot sauce on them, sprinkle a little sea salt and dig in.

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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: Chicken Avocado Salad {Whole 30}

March 17, 2015 · Narrative

A delicious and simple recipe that combines shredded chicken and creamy avocado to make a light and tasty lunch.

If I had to categorize the type of recipes I gravitate towards (whether they are my own creation or someone else’s recipe), I would say that they are firmly entrenched in two distinct categories: super simple and on the table in under 30 minutes or a long and slow process that could take the whole afternoon or even a week (like the homemade bacon that is currently curing in my refrigerator). This Chicken Avocado Salad recipe is definitely the former.

I am a fan of dishes I can pull together on the weekend, that will give me a week’s worth of meals.

Work smarter, not harder. And all that.

This is that.

Starting with a rotisserie chicken makes quick work of this recipe. Just break it up into bite size pieces and mix it gently with the rest of the ingredients, and you are set with a week’s worth of light lunches, or a dinner or three.

Options, you’ve got them.

So between the easy of making this salad, coupled with my love for ALL THINGS AVOCADO, I knew I would love the finished dish.

And I did. …

Recipe: Pizza Parsnip Fries

March 10, 2015 · Narrative

An unusual twist on the guilty pleasure of French fries, these Pizza Parsnip Fries will have you coming back for more. And more. And more.

Last week, I was in HomeGoods looking for new bathroom towels, and ended up in the flour and oil aisle.

As you do.

As I picked up a package of coconut flour (healthy stuff!), a woman nearby struck up a conversation. We chatted for fifteen minutes, and by the end, we had covered parsnip fries, almond flour, clean eating, and she had convinced me to make my own coconut flour.

I would say it was a pretty productive visit.

Especially since I found the aforementioned towels I went in search of.

So, parsnip fries.

I think I have only had parsnips once.

In March 2009.

The only reason I remember such a random date is because my sister-in-law was over for dinner and I remember making a tray of roasted root vegetables, including parsnips and turnips.

And then The Ex and I got separated the month after.

So that first foray into parsnips stuck.

But clearly it didn’t stick enough for me to have them again.

Yeah, I don’t know what’s wrong with me either.

But after talking with the woman in HomeGoods last week (and we didn’t even discuss how to make them), I got parsnip fries on the brain and went searching for the parsnips this weekend. I tried to find them at the farmer’s market, but the vendor said they weren’t popular enough in this area (go figure!), but luckily I scored at my favorite grocery store.

The method to making this deliciousness could not be more simple, and it is completely forgiving. Use whatever herbs and spices you like to make a version that speaks to you. I happened to use Flavor God’s Pizza seasoning, but a million other spice and/or herb combinations would be equally awesome.

Hash tag creativity.

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Recipe: Buffalo Aioli {Whole30}

March 2, 2015 · Narrative

An easy-to-make, healthy dipping sauce that is perfect for when you want a little kick.

I am a condiment girl through and through.

And, unfortunately, if I’m doing clean eating or Whole30 in the most honest way possible, condiments are pretty much a no go.

Unless you make them yourself.

And, really, thank goodness for that option.

I have been making my own mayonnaise for a few months now, before I started Whole30, and, quite honestly, it is amazing. You can read about it here.

But woman cannot live by mayo alone.

So when I spied a recipe for buffalo aioli that was Whole30-approved, I could not make it fast enough.

And now that I’m on my third batch in as many weeks, it was time to share it with you.

I love all things buffalo (this roasted cauliflower recipe is another delicious example), and while these aren’t buffalo wings, the buffalo aioli tastes awesome as a dipping sauce for roast chicken. Or roasted potatoes. Grilled chicken. Vegetables. And likely a million other things as well.

It’s got a slight kick to it, which you can, of course, adjust by adding more or less hot sauce to it, but as written, it’s the perfect amount. Not so hot that you’re grabbing for a glass of water, but enough that you notice that it’s there.

Make it.

You won’t be sorry.

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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: Asparagus and Artichoke Crustless Quiche

February 19, 2015 · Narrative

A super simple, very healthy recipe for quiche that is perfect for a light lunch, breakfast, or just because.

Here’s the thing about quiches … they are super forgiving. Once you get the basic premise of how many beaten eggs you need in the oven for how long, you’re golden. After that, it’s all about clearing out your fridge or catering to whatever your taste buds are craving.

Today’s crustless quiche was a bit of both.

Lately I’ve been making a quiche on the weekends, because it sets me up for breakfast for the week.

Or slightly less than a week when you discover your seven year old all the sudden likes quiche.

And asparagus.

(and she also recently discovered a love for scrambled eggs and requests them on the daily, so holla!)

Crust for your quiche is awesome, particularly if it’s the light, flaky kind, but since that’s not allowed on Whole30, I just did away with it.

You won’t even miss it.

I had a huge bunch of asparagus that I had just bought, and I was looking for something else to do with them besides just roasting.

Add in some diced artichoke hearts, onion, garlic, seasoning, eggs.

Bake and boom.

You’ve got a slightly light, slightly hearty, mostly delicious bite for whenever you want it.

This is a great recipe to mix and match whatever vegetables or other add-ins you have available. Sausage bits, roasted red pepper strips, and mushrooms all would be wonderfully delicious additions. As would cheese. Natch.

Enjoy!

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Recipe: Egg and Kale Breakfast Quiche {Whole30}

February 9, 2015 · Narrative

A super hearty, super healthy breakfast that is simple to make and delicious.

I started doing Whole30 today. For those that aren’t familiar with it, it’s basically clean eating … but jacked up, with the additional requirements of no dairy, no sugar, and no gluten.

That black coffee today was rough.

But as the Whole30 originators said, “Beating cancer is hard. Childbirth is hard. Drinking black coffee is. not. hard.”

And so I did.

With the exception of a one year flirtation with Medifast, I have been doing clean eating since 2010, and while I tow the line, there are moments of indulgence. A Hershey Kiss here, an uber-cheesy mac and cheese there.

And I just wanted to tighten things up a bit.

Ok, a lot.

And I like a challenge.

Once I commit to something, whether it’s an iPhone, hitting the gym, going back to school, or an eating plan … I am all in.

As with anything, it’s the getting there that’s the hardest.

You know, first steps and all.

To me, the greatest way to achieve success with Whole30 is to menu plan.

Because you can’t just reach for this, that, or the other or do things on the fly when you’re embarking on something with a few rules and guidelines.

Once it becomes ingrained in the rhythm of your day, and becomes second-nature, then yes, absolutely.

But not in the beginning.

And so this weekend, I sat down with books, notes, recipes, and I pulled together a plan for this week.

I laid out breakfasts, lunches, snacks, and three dinners.

Only three dinners because 1) Madeline’s birthday is on Wednesday and 2) I like to plan for leftovers.

I grocery shopped over the weekend, having to hit a few different stores to properly stock my pantry, and spent yesterday afternoon cooking ahead a bit to set up the week on the right foot. Or bite, if you will.

First up? This Egg and Kale Breakfast Quiche.

I do believe this is my first time cooking with kale.

It might even be my first time eating it.

I survived. You can too.

To be honest (or #TBH if you’re a pre-teen), there aren’t any greens I *don’t* like.

To the kale, add mushrooms. Some garlic. An onion. Spices. Eggs.

Mix together and bake.

And in just about 25 minutes, you will have breakfast for the week.

I portioned it out and packed it all up, so my grab-and-go breakfast is ready as we come flying through the kitchen in the morning.

To be completely candid, it took GREAT willpower not to add cheese to this.

Because usually when I’m making a quiche or frittata or omelet, cheese is a given.

And I’m on the Cabot Cheese Board, so my refrigerator drawer overfloweth with cheese.

But I remained strong.

Because this is DAY ONE, people, and I’m not working hard just to fail.

Cheese can wait until Day 31 when some things come back in.

(And while this recipe is delicious, cheese would make it that much more so, so if you’re not doing Whole30, by all means, add it in).

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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: Bean and Barley Soup

January 27, 2015 · Narrative

Super healthy, super simple, and most of all, a delicious Bean and Barley Soup. It’s pretty much what winters were made for.

I have been on a soup kick lately, working my way through Split Pea Soup, Cauliflower Soup, a knock-off of Panera’s Broccoli Cheddar Soup and, most recently, this Bean and Barley Soup.

Repeat.

Besides being the perfect thing to ward off those cold Winter temps, this soup is also great to portion off into small containers with individual servings for lunches for the week.

Which is exactly what I did.

Would you believe this was my first time cooking (and eating!) barley? The recipe calls for quick-cooking barley, which I couldn’t find anywhere. If you run into that same problem, just buy the regular barley, cook it separately, and then add it in.

Fennel, beans (I used small white), tomatoes, spinach, and freshly grated Parmesan cheese. Although there is a little bit of simmering timing, outside of cooking the barley, it is a pretty quick recipe to make. And easy! Basically adding a bunch of things to a pot, chopping only a few, and letting the soup do its thing.

Which is my favorite kind of soup.

The low maintenance, doesn’t-really-need me kind.

Quick enough to make on a weeknight, and paired with a salad and a loaf of warm, crusty bread, you have a delicious and filling dinner.

Or lunch for days.

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Recipe: Homemade Mayonnaise {Paleo}

December 16, 2014 · Narrative

Healthy, homemade mayonnaise that you can whip up with on-hand ingredients in a matter of minutes … and it will blow your tastebuds away.

Mayonnaise is one of those polarizing things. People seem to either love it or hate it.

Then there’s me.

And maybe you too?

It’s an occasional swipe on a sandwich for the kids.

Or an ingredient in a recipe.

And that’s pretty much … it.

I used to use it more religiously for sandwiches and the like, until I started clean eating in 2010. And then it went by the wayside in favor of mustard or smooshed avocado.

But there’s still always a jar in the fridge for the occasional sandwich.

Last week, I was nearly out, and in my ongoing effort to replace processed items with more homemade items (and save money to boot), I remembered I had seen an easy-to-make recipe for mayo in a Paleo cookbook I like.

And here we are.

I used my mini blender and whipped this up in just a few minutes.

With a handful of basic ingredients I bet you have on hand, you will be rewarded with the creamiest, lightest, most awesome tasting mayo ever.

Like, for real.

Almost like an aoili, as opposed to the thicker consistency found in name-brand mayo.

Lemony, silky, just so good that you have to try it yourself.

I’ve had it with a bit of baked ham. Alongside grilled chicken. Spread on Madeline’s lunch sandwiches. Made deviled eggs with it.

Seriously amazing stuff, and you’ll never go back to store-bought again.

And besides the fact that it’s cheaper and healthier to make it yourself, you never have to worry about running out – you have everything you need to make it!

Because it does have a raw egg in it, your homemade mayo will expire whenever your eggs’ expiration date is, so you’ll need to keep an eye on it, but since this recipe make just a cup and a half, you should be fine.

And yep. I totally reused the, ahem, store-brand jar to store this homemade goodness in. Shh. Don’t tell.

When I mentioned to my mom that I made mayonnaise, she said that my grandmother did as well.

If you have kids, let them watch as you make it – it’s a pretty cool science experiment to watch it as it turns from the liquid to the more-solid mass.

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