Celebrate MEATLESS MONDAY with The Eat-Clean Diet Vegetarian Cookbook’s Beluga Lentils with Porcini Mushrooms, Asparagus and a Sunny Egg

Serves 4

• 1 cup (240 mL) black beluga lentils, rinse
• 1 clove garlic, peeled and slightly smashed
• 1 bay leaf
• 1/2 cup (120 mL) dried porcini mushrooms
• 1 cup (240 mL) boiling water
• 1 tsp (5 mL) extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp (2.5 mL) chopped fresh thyme
• 1/4 tsp (1.25 mL) each sea salt and freshly ground black pepper
• 1 small bunch baby asparagus, stalk ends trimmed
• Eat-Clean Cooking Spray 
• 4 eggs
• Optional: 1 tsp (5 mL) truffle-infused extra virgin olive oil

1 Combine lentils, garlic, bay leaf and 2  1/2 cups (600 mL) water in a pot and bring to simmer. Partially cover, simmer until lentils are tender but still holding their shape, 15 to 20 minutes. Drain, discard garlic and bay leaf.
2 While lentils cook, place mushrooms in small bowl and cover with boiling water. Allow to re-hydrate, about 5 minutes, drain thoroughly.
3 Heat olive oil in a skillet on medium. Add mushrooms, cook until lightly browned, about 3 minutes. Stir in garlic and thyme, cook for about 1 minute more. Transfer mushrooms to lentils and add truffle oil (if using), salt and pepper. Stir to combine.
4 Steam asparagus 1 or 2 minutes until tender-crisp.
5 Turn on broiler. Heat a large, ovenproof nonstick skillet on medium and spray with Eat-Clean Cooking Spray. Crack eggs carefully into skillet, keeping yolks intact. Cook until whites are mostly set, 3 to 4 minutes. Put skillet under broiler for about 15 seconds to finish cooking whites.
Remove, season with a pinch of salt and pepper.

To serve:mound 3/4 cup lentils on plate, lay 6-7 asparagus spears over lentils, and place 1 egg on top. Serve immediately.

Per serving: calories 345; protein 25 g; carbs 38 g; total fat 11 g; saturated fat 2 g; trans fat 0 g; fibre 14 g; sodium 172 mg; cholesterol 210 mg

My Clean Treat Obsession: DRIED FRUIT and NUT BARS by The Eat-Clean Diet Vegetarian Cookbook

If you know me well, you know that I would be just fine on a deserted island with only dried fruit, nuts, and chocolate. Although this recipe does not call for chocolate I was feeling a little devilish and wanted to add some semi-sweet chocolate chips. I don’t think Tosca will mind but let’s keep this our little secret anyway *wink*.

There are a long list of ingredients for this recipe but it’s actually a positive because most of this long list refers to almost every kind of dried fruit you can imagine. Let’s just say I was in heaven!

The recipe is super easy to make and it takes no time at all. These bars are addictive but they make for the perfect snack for a road trip or camping adventure!

Breakfast: PANCAKES!

Have you made your COTTAGE CHEESE PANCAKES yet for a chance to win a free copy of The Eat-Clean Diet Vegetarian Cookbook? Only 5 days left!!

Thank you to everyone who submitted their entry for the Cappuccino Fudge Popsand the Garden Stuffed Veggie Pita Pockets! We’re already given away two Eat-Clean Diet Vegetarian Cookbooks to two lucky winners and tomorrow we will select the two winners for the Garden Stuffed Veggie Pita Pockets.

We still have 4 MORE COOKBOOKS TO GIVE AWAY and here’s another chance to win by making RECIPE #3: COTTAGE CHEESE PANCAKES by The Eat-Clean Diet!

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»> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks:

Answer and email these 2 questions plus at least ONE PHOTO of your recipe to  ecdsistersinironcontest@gmail.com

1.) What did you like about making this recipe?

2.) Will you make this recipe again? Why or why not?

DEADLINE is Monday, August 6th, 2012

NOTE: Contest is only open to residents in North America.

Please feel free to reblog, pin, tweet, and this delicious recipe!

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COTTAGE CHEESE PANCAKES Recipe:

I love pancakes, you love pancakes, we all love pancakes, and here’s pancake a recipe that you will keep you coming back for more!

Ingredients

• 1 1/4 cups/300ml whole-wheat flour
• 1 tsp/5ml baking powder
• 2 tbsp/30ml maple sugar flakes
• 1/2 tsp/2.5ml ground cinnamon
• 1/4 tsp/1.25ml sea salt
• 8 egg whites
• 1 cup/240ml fat-free cottage cheese
• 1 cup/240ml fat-free plain yogurt
• Eat-Clean Cooking Spray

Instructions

1. Combine first five ingredients in a medium bowl. Make a well in the center.

2. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened.

3. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up.

4. Serve with fruit.

Tips & Bonus Information

Nutritional Value per Pancake Calories: 81 Calories from Fat: 2 Protein: 7g Carbs: 12g Dietary Fiber: 1g Sugars: 3g Fat: 0.3g Sodium: 112mg

Yield: 12 Pancakes
Preparation Time: 10 Minutes
Cooking Time: 12 Minutes

Last weekend, my girl friend, Erin and I made The Eat-Clean Diet Butternut Squash, Portobello Mushroom, Caramelized Onion and Hazelnut Pizza.

This is the perfect recipe to make with someone else as it does take more time to make than the other recipes I have made. There’s also periods of waiting time in between steps so it was a good opportunity for us to catch up. I really enjoyed the combination of the butternut squash, caramelized onions, and hazelnuts. If you haven’t tried this recipe yet, find a weekend and a partner and get cooking!

Over the weekend, my girl friend and I made The Eat-Clean Diet Vegetarian Cookbook’s MEYER LEMON, MUSHROOM, CELERY and SPINACH SALAD and we paired it with Oxygen magazine’s BUTTERMILK RANCH DRESSING. The dressing was fresh and light and complimented the strong taste of the salad’s Romano cheese nicely! My girl friend loved the dressing so much that she even asked for the recipe!

YIELD: 1 serving
PREPARATION TIME: 10 minutes
COOKING TIME: 0 minutes

Details

Eating a lunch full of fresh vegetables gives you enough energy to tackle the afternoon without stopping. This pita pocket recipe from The Eat-Clean Diet® Cookbook 2 is packed with vegetables and nutrients. To prevent the bread from getting soggy, assemble your pita right before you eat it. Remember to refrigerate your deli sprouts, as they spoil quickly.

*Note: Yogurt Cheese and Zesty Hummus must be made ahead of time.

Ingredients

• 1 whole wheat pita, about 6 inches in diameter
• 2 Tbsp / 30 ml Zesty Hummus
• 2 Tbsp / 30 ml Yogurt Cheese
• ¼ cup / 60 ml shredded or grated carrot
• ¼ cup / 60 ml sliced mushrooms
• ¼ cup / 60 ml sliced radishes
• ¼ cup / 60 ml deli sprouts (such as clover, lentil, radish or fenugreek)
• 1 Tbsp / 15 ml unsalted sunflower seeds

Preparation

1. Cut pita in half. Divide hummus between two pita halves and spread on inside of each. Repeat with Yogurt Cheese.
2. Divide veggies between two pita halves and stuff inside each. Sprinkle sunflower seeds inside each pita half. Serve immediately, or wrap up and take to go!

Nutritional Value per Serving:

Calories: 331
Calories from Fat: 103
Total Fat: 7 g
Saturated Fat: 2 g
Total Carbs: 45 g
Fiber: 9 g
Protein: 16 g
Sodium: 397 mg
Cholesterol: 1 mg

_____________________________________________________________

»> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks:

Answer and email these 2 questions plus at least one photo of your recipe to  ecdsistersinironcontest@gmail.com

1.) What did you like about making this recipe?

2.) Will you make this recipe again? Why or why not?

DEADLINE is Monday, July 30th, 2012

NOTE: Contest is only open to residents in North America.

Please feel free to reblog, pin, tweet, and share this wonderful recipe!

Way to go Emmy! Thanks for making the Cappuccino Fudge Pops’ recipe!! Your efforts are always appreciated! So glad you liked them : )

energisedemmy:

Sneaky post-workout treat: one of Theresa and Christina’s mini cappuccino fudge pops (click on the photo or here!)… so refreshing and delicious after upper body + cardio!

Let’s see how long they last in the house… 

THE EAT-CLEAN DIET Vegetarian Cookbook’s BAKED MINI PEPPER POPPERS!

I know I have said the recipes in this book are easy to make and there’s very little prep time involved but this recipe is even easier than that! There’s only a handful of ingredients involved, the mini peppers just need their tops sliced, a quick seed removal, add the magic filling and bake. Not to mention how cute the peppers are! Even my fiance said “These are so cute!” and he does not talk about peppers this way (I’m the only person in our home who talks to food and is constantly taking photos of food.).

Part of the popper filling is Tosca’s yogurt cheese which is very similar to Greek yogurt. Through the baking process, this yogurt changes form and when you take your first bite you will feel like you’re eating ricotta cheese.

So if you’re short on time but want to make it look like you slaved all day in the kitchen for your company, just make these gourmet pepper poppers - no one will ever know.

»> FYI: Just in case you missed it yesterday, The Eat-Clean Diet will be giving away 8 ECD Vegetarian books. The contest starts Monday. Click here if you missed yesterday’s post.

Exciting news!

Thanks to The Eat-Clean Diet team and Tosca Reno, The Athletarian (Christina) and I will be giving away 8 copies of The Eat-Clean Diet Vegetarian Cookbook!

Make sure to follow me, The Athletarian, The Eat-Clean Diet, and Tosca Reno on Twitter.

More details coming on Friday and Monday. Stay tuned!

If you want to be the most popular person at your next party, bring The Eat-Clean Diet Vegetarian Cookbook’s OOEY GOOEY BANANA CHOCOLATE CHIP BREAD PUDDING!
I promised my best friend that after my WBFF competition that I would make this recipe with her. From our first glance, the Ooey Gooey Banana Chocolate Chip Bread Pudding was one of our favourite recipes from Tosca’s new vegetarian cookbook. Honestly, how can you go wrong with bananas, cinnamon, whole grain bread, and semisweet chocolate chips? You can’t, it’s completely impossible.

Just like all the other recipes I have made from The ECD Vegetarian Cookbook, this recipe was very straight forward and easy to follow. The prep time was minimal and the ingredients were not complicated. The only difficult part with making this recipe was waiting 30 minutes for it to bake. We eagerly waited in front of the oven like two children on Christmas morning waiting to open presents. The kitchen was filled with the aroma of grandma’s baking and we could hardly contain ourselves we were so excited. What’s so lovely about this recipe is that although the dish is baked and the bread is toasty, the chocolate chips on top remain in perfect condition until you cut into the pudding and then everything becomes ooey gooey. Forget your old banana bread and try this Ooey Gooey Banana Chocolate Chip Bread Pudding. There’s a reason why Tosca’s makes it “almost every year for Christmas” and this dessert certainly does have “irresistible” written all over it.

Usually clean treats are the last to go at any of the parties I have been to but I know this will prove my past experience wrong! I’m so confident that this dish will be a hit that I think I will have to bring a double batch!

Stay tuned for your chance to win your very own copy of The Eat-Clean Diet Vegetarian Cookbook!!!

Butternut Squash, Portobello Mushroom, Caramelized Onion and Hazelnut Pizza

By The EAT-CLEAN DIET VEGETARIAN COOKBOOK

YIELD: 8 slices
PREPARATION TIME: 60 minutes
COOKING TIME: 15-20 minutes

Details

Bring your creative side out of hiding with this unique take on a classic pizza. Butternut squash, Portobello mushrooms, caramelized onions and hazelnuts make this pizza from The Eat-Clean Diet Vegetarian Cookbook a hit on any dinner table. Impress your family and friends with a combination they’ve surely never tasted before!

Ingredients

• 1½ lbs / 680 g whole wheat pizza dough (store bought or see p. 277 of The Eat-Clean Diet Vegetarian Cookbook), at room temperature
• ½ butternut squash, about 1½ lbs / 680 g, seeds scooped out
• 2 tsp / 10 ml extra virgin olive oil, divided
• 1 small clove garlic, chopped
• 1 tsp / 5 ml fresh thyme
• Pinch freshly grated nutmeg
• 1 large yellow onion, halved and thinly sliced
• ¼ tsp / 1.25 ml herbes de Provence
• 2 Portobello mushrooms, stemmed, halved and sliced into ¼-inch thick pieces
• ½ cup / 120 ml Yogurt Cheese*
• ¼ cup / 60 ml hazelnuts or filberts, coarsely chopped
• Eat-Clean Cooking Spray
• Pinch each sea salt and freshly ground black pepper
• Whole wheat flour or cornmeal, for dusting the pizza stone or baking sheet

NOTE: *Yogurt Cheese must be made ahead of time.

Preparation

1. Preheat oven to 425°F (215°C). Spray flesh of squash with Eat-Clean Cooking Spray and place flesh side down on a baking sheet. Bake until tender when pierced with a skewer, about 40 minutes. Remove and let cool until comfortable to handle. Scoop squash from skin and transfer to a food processor. Add 1 tsp (5 ml) olive oil, garlic, thyme, nutmeg and a pinch of salt and pepper. Blend until smooth.
2. Heat 1 tsp (5 ml) olive oil in a large skillet on medium high. Add onion and herbes de Provence. Cook until onions are starting to brown, about 3 minutes. Reduce heat to medium low and continue to cook, stirring occasionally, until thoroughly caramelized, 20 to 25 minutes. Remove from heat.
3. Heat a large skillet on medium and spray with Eat-Clean Cooking Spray. Add Portobello mushrooms in a single layer, spray tops with a little Eat-Clean Cooking Spray and cook, stirring rarely, until soft and golden brown, 3 to 5 minutes. Season with a pinch of salt and pepper and remove from heat.
4. Stretch, roll out or toss the pizza dough into a shape that will cover a 15- or 16-inch pizza stone or round or large rectangular baking sheet. Sprinkle pizza stone or baking sheet with a little flour or cornmeal to prevent dough from sticking, and stretch dough over top. Spread squash purée onto dough, leaving ½-inch of crust at the edge. Top with mushrooms and caramelized onions. Dollop with yogurt cheese, and sprinkle with hazelnuts.
5. Place pizza in oven and bake until crust is golden brown at the edges, and pizza is cooked through, 15 to 20 minutes.
6. Transfer to a cutting board, cut into slices and serve.

Time Saver

The dough and toppings can be prepared up to two days ahead of time. When you’re ready, just assemble and bake.

Nutritional Value per Slice:

Calories: 299
Calories from Fat: 66
Total Fat: 7 g
Saturated Fat: 0.5 g
Total Carbs: 51 g
Fiber: 6 g
Protein: 9 g
Sodium: 435 mg
Cholesterol: 1 mg

Site Source: http://www.eatcleandiet.com/food_and_recipes/clean_recipe/butternut_squash,_portobello_mushroom,_caramelized_onion_and_hazelnut_pizza.aspx