Directions
Preheat over to 400 degrees. Using a spoon scoop the centers and seeds from zucchini while leaving yourself with a rim to create "boats". Brush tops and bottoms with olive oil then place in baking dish of choice. Bake in oven approximately 30 minutes or until zucchini is nearly tender. Meanwhile, heat olive oil in a sauce pan. Once hot add the onion and garlic, saute until soft. Remove from heat then pour in tomato sauce, chili powder, cumin, paprika and turmeric. Next, add water to make sauce desired thickness. Bring to a light boil, stirring constantly so it does not burn then add in the shredded chicken and either corn or black beans. Remove zucchini from oven and spoon chicken enchilada mixture into your boat. Sprinkle the tops with cheese and return them to the oven from approximately 5-10 minutes or until the cheese melts. Top with desired toppings and serve warm. *This recipe was adapted from Cooking Classy
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I recently completed the 3 Day Refresh and just have to share this recipe with you! So simple but so delicious and definitely getting added to our weekly veggie rotation!
Coconut Steamed Veggies 1/2 cup water 1/2 chopped fresh broccoli or green beans 1/2 cup sliced fresh carrot 1/2 chopped fresh cauliflower 1/2 tsp coconut oil 1/4 tsp sea salt 1. Add water to saucepan and bring to a boil. 2. Add veggies to saucepan, cover and cook for 4-5 minutes or until tender-crisp. 3. Place veggies in serving bowl. Add coconut oil and salt, toss gently to coat. 4. ENJOY :) Extra tip: I used frozen cauliflower and they still turned out great! Typically frozen veggies are just as good as fresh in terms of nutrients as long as they are plain veggies. None of those with the extra ingredients like butter or seasoning. Plus, frozen is usually cheaper so it's a win, win! 
Something I hear quite often is,“I don’t know how to cook healthy.” My tip? Just try it! Yes, there will be flops but you’ll never learn if you don’t try. When I first started cooking cleaner I had no idea what I was doing because it was completely different than what I had grown up on for dinner. I’m a Minnesota girl who comes from a big family so “hot dish” was usually on the menu and don’t get me wrong casserole is amazing but it packs a lot of carbs and not always the best ingredients {like 3 cans of soup and a bucket of ketchup}. But after a few flops and some wins too my husband still said, “this is the best cooking since we’ve been married!” I kept finding new recipes to try, experimented with my own and now cooking healthy is just second nature! Quinoa Stir Fry was one of my first meals that the whole family loved and is now a staple in our household. Plus, it’s 21 Day Fix approved! Quinoa Stir Fry 4 cups mixed veggies ½ cup dry quinoa 1 ½ cups shredded chicken {I always use leftovers but you can cook the chicken before hand too} 1 teaspoon paprika 2 teaspoons chili powder ½ teaspoon turmeric To cut down on dishes I make this all in one pan :) Start by cooking your veggies then set them aside in a bowl. Next cook the quinoa as directed. Once the quinoa is finished add in the veggies, chicken, paprika, chili powder and turmeric. Stir and enjoy! If you’re a 21 Day Fixer you can eat HALF of this entire pan, yes I said half! Which equals 2 reds, 2 greens and 1 yellow. I make this for my husband, myself and our 2 year old. If you have a bigger family just double or triple the ingredients to suit your needs! 
The coolness of fall has me leaning towards soup for dinner because it’s easy, delicious and the recipe doesn’t always have to be “perfect” because let’s face it cooking with kids is not an easy task! Plus, there is usually leftovers for lunch the next day which both Chase and I appreciate. One of our family favorites is a hearty, taco soup that has more the consistency of chili versus soup. The best part? You can use whatever taco style ingredients you have on hand!
Ingredients 1 pound ground lean turkey or hamburger 2 cans diced tomatoes (I use the equivalence of this in fresh tomatoes or ones canned from my own garden) 1 package taco seasoning (I use home taco seasoning to taste) 1 can tomato soup with or without the water (I don’t add the water because we like it better thick like chili) 1 can black beans 1 can corn 3 small cans diced olives *You can add or take away veggies as you wish and can definitely use fresh ingredients versus canned! Some of our favorite things to add is jalapenos and bell peppers. *Shredded cheese, sour cream and tortilla chip toppings are optional (and delicious!) Directions Brown ground meat, add all the ingredients together in pot, bring to a boil and then reduce heat to low. Let simmer for 20-30 minutes and enjoy! Recipe adapted from: http://therecipecritic.com/2012/11/skinny-taco-soup/
If you follow us on Facebook then you may have saw how I posted about starting to follow a recipe for “clean peach cobbler,” getting distracted and essentially making up my own recipe...this happens A LOT when I’m in the kitchen. Maybe it's adult ADHD or the fact I'm usually cooking with a toddler but that's beside the point! My first peach creation wasn’t bad but needed a little sweetening up before I could share it with all of you so into the kitchen I went for round two and success was mine! This recipe isn’t 100% clean eating approved but for an occasional treat it’s definitely a healthier option and just plain delicious.
“Healthier” Peach Crisp Recipe Ingredients
Directions
*This recipe is two servings, feel free to double or triple it if serving others. Also, if going for looks when serving I would suggest scooping the mixtures into the jars versus pouring to avoid the crisp I got on my upper edges. As always enjoy! 
Every once in a while we completely eat our self out of house and home to make sure we aren't letting things go to waste. Plus, it's good for the grocery budget! When this happens dinner sometimes gets interesting and I've got to put my cooking skills to the test. This go round I had ground turkey, carrots and celery to work with so turkey meatballs it was. The only problem? No eggs which most recipes call for. I decided to just go for it anyways and came up with a new recipe that had my husband asking what smelled so good before the meatballs even went in the oven! It's safe to say this easy, clean recipe was a hit and will now be a staple at our household and hopefully yours too!
Ingredients 1 pound ground turkey 1 teaspoon ground onion 1 teaspoon ground garlic 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley 1 teaspoon sea salt Olive oil - as needed for rolling meatballs Breadcrumbs optional - I had one slice of homemade beer bread left so I crumbled it up and threw it in but easily could have omitted it. (If wanting meatballs to be 21 Day Fix approved without counting your yellow container then omit breadcrumbs.) Directions Preheat oven to 350°f and grease baking sheet. Combine the ground turkey, onion, garlic, basil, oregano, parsley, salt and breadcrumbs together in a bowl. Roll mixture into meatballs and then gently roll them in a bowl of olive oil so they are lightly coated. Place meatballs on baking sheet and bake for approximately 30 minutes or until cooked completely through. The number of servings is dependent on how big you make your meatballs, with this batch I was able to make approximately 25. Enough for dinner tonight and leftovers tomorrow! 
The only good thing about cool summer days? Making homemade soup and beer bread is completely acceptable! I’ll admit I used to be afraid of making soup because I was worried it wouldn't turn out, silly right? Now it's one of my favorite things to make because it's easy, cheap and uses up leftovers brilliantly! Which is why I want to share my simple way to start out any pot or crockpot full of warm, homemade goodness with you. I was first introduced to this recipe last fall at my local moms group and it’s called “cream of something soup.” In addition to a soup base I have also used the mix in place of canned soup for certain recipes like casserole or roast in the crockpot. It’s always been delicious and definitely a cheaper, healthier, lower sodium option than chicken stock or canned soup!
Cream of Something Soup Recipe ¾ cup flour (I use whole wheat) 2 tablespoons chicken boullion (look for a low sodium, natural version) 1 teaspoon onion powder ½ teaspoon each of thyme, parsley, basil and black pepper *To use combine 1 cup milk, 2 tablespoons butter and 2 tablespoons dry mix. This recipe makes approximately two pint size mason jars so it lasts forever unless of course you make soup daily! Keep in mind this is just the soup base and you’ll have to add whatever vegetables, noodles and meat you like. *Dependent on what I’m making I’ll either use water or milk as my base liquid but always REAL butter! Also you’ll have to double or triple the amount of liquid and mix depending on how big of a pot of soup you're making. Ps - Mason jars filled with this soup mix, wrapped in raffia and a cute label make an awesome holiday gift! If you want to get extra crafty make a whole basket of soup necessities like noodles, fun bowls, big spoons, etc. 
In need of a sweet treat? Try out this sticky, clean eating approved recipe we love for movie night! Ingredients 1/4 cup peanut or almond butter 1/2 cup honey 8-10 cups popped popcorn Directions Pop popcorn and place it in a large, brown paper bag. Next, melt the peanut butter and honey in a microwave safe bowl and pour mixture over popcorn then SHAKE, dance and move that bag! Pour popcorn into large bowl continuing to stir as it cools. Enjoy and be warned of sticky fingers!  |
