I’ve been eyeing this book…anyone have it? #reviews #chapters #books #recipes #cooking #roots #chef #want #plants

@oxygenmagazine :

You’ve got our permission to eat these cookies for breakfast! Get the recipe for our Healthy Breakfast Cookies with flax seeds, oats, cinnamon and apple sauce.

Cheesecake Pancakes

If the Cheesecake Factory and IHOP ever had a baby, it might look something like this:

My dad likes pancakes

And he absolutely loves my Blueberry Pie Pancakes.

So I knew that’s what I wanted to make for him on Fathers’ Day. (Yes, I still make him breakfast on Fathers’ Day. Even though I’m an adult, I’ll always be my father’s child. Therefore, every Fathers’ Day I’m lucky enough to spend with Dad, I’ll treat him to breakfast in bed.) Seeing as this was a special occasion, I didn’t want to make just any old blueberry pancakes…

And so, I created cheesecake-topped Blueberry Pie Pancakes.

This breakfast came together in about ten minutes flat! I even squeezed in an 8-mile run and still got breakfast made before Dad woke up. (I mixed the dry ingredients for the pancakes the night before.)

Cheesecake Sauce

(Also known as “Cinnamon Roll Frosting”)

• 1/4 cup mori-nu silken-firm tofu (50g)
• 3-4 tbsp cream cheese style spread (such as Tofutti non-hydrogenated)
• 1/4 tsp pure vanilla extract
• 2-3 tbsp milk of choice (depending on desired thickness)
• sweetener to taste (such as sugar, stevia, agave, etc.)
• optional: feel free to blend in 1/4 cup berries

Combine all ingredients in your blender or food processor and blend until smooth. I used the Magic Bullet short cup. (If you have a larger food processor, you might want to double the recipe for better blending.) Makes about 2/3 cup.  This pretty much tastes like cream cheese frosting in liquid form. You might even try doubling the recipe and maybe even adding a 1/2 cup of fruit and extra milk for a fruit-cheesecake milkshake!

View Nutrition Facts

 This sauce would also go well on my Healthy Red Velvet Pancakes.

Source: http://chocolatecoveredkatie.com/2011/06/20/cheesecake-pancakes/

Green Tea Soup

YIELD: 2 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes

Details

This Asian-inspired soup balances the spicy flavors of ginger and sriracha with mild green tea to delight the senses and boost the metabolism! Thanks Alison Peteranecz for sharing your original vegetarian recipe with us!

Ingredients

• 4-5 oz / 113-140 g thin rice noodles
• 1 tsp / 5 ml ginger
• 2 Tbsp / 30 ml low-sodium soy sauce or tamari
• 2 tsp / 10 ml tahini (sesame seed paste)
• 1 tsp / 5 ml sriracha or other hot chili pepper sauce (or to taste)
• 1 tsp / 5 ml fresh lime juice
• ½ tsp / 2.5 ml garlic powder
• 1 cup / 240 ml grated carrot
• ½ cup / 120 ml frozen peas, thawed
• ½ cup / 120 ml frozen shelled edamame, thawed
• 1 cup / 240 ml chickpeas, drained and rinsed
• 4 cups / 950 ml brewed green tea
• 1 Tbsp / 15 ml chopped cilantro (optional)

Preparation

1. Prepare rice noodles according to package instructions and set aside.
2. Combine ginger, soy sauce, tahini, sriracha, lime juice and garlic powder in a small bowl and mix well. Add sauce mixture, carrot, peas, edamame, chickpeas and rice noodles to a large bowl, and pour in hot tea. Stir until sauce mixture is dissolved in tea.
3. Stir in chopped cilantro (if using) before serving.

Nutritional Value per serving:

Calories: 357
Calories from Fat: 62
Total Fat: 7 g
Saturated Fat: 1 g
Total Carbs: 58 g
Fiber: 10 g
Protein: 16 g
Sodium: 478 mg
Cholesterol: 0 mg

Source: http://www.eatcleandiet.com/food_and_recipes/clean_recipe/green_tea_soup.aspx#.UUz-MVcVaSo

CLEAN Pizza by @OxygenMagazine

Pizza Dough

Ingredients:

• 3/4 cup warm water, heated in microwave on high for one minute
• 1 1/2 teaspoon active dry yeast
• 1/4 teaspoon salt
• 1 1/2 teaspoon sugar
• 1 3/4 cups flour
• Olive oil cooking spray

Instructions:

1. Put the water into a bowl and sprinkle the yeast over it. Then, add the salt and sugar and mix briefly. Add in the flour and mix again.
2. Lightly oil a medium bowl. Put the dough into the bowl and with greased hands, kneed it gently for 30 to 45 seconds. Rotate the dough to coat the entire surface with the oil.
3. Cover the dough with kitchen towel and set it aside in a warm spot so it can rise until its bulk has doubled (1 to 1 1/2 hours).
4. Spray a large pizza pan (approximately 14-inches) with oil. Spread the dough onto the pan using the fingertips to push it toward the edges.
5. Proceed as directed in the individual recipes.

Mushroom and Spinach Pizza

Ingredients:

• 1 cup fresh tomato sauce
• 1 cup (packed) fresh spinach, chopped
• 1 cup fresh mushrooms, sliced
• 1 cup fat-free mozzarella, grated
• Pizza dough (see recipe below)

Instructions:

1. Spread the sauce evenly around the dough. Next, add the spinach, followed by the mushrooms and the cheese.
2. Bake at 450 degrees Fahrenheit for 15 to 20 minutes - the cheese should be slightly brown. Makes 8 servings.

Nutrients per serving (per 112 g):

Calories: 147.8, Fat: 1.9 g, Cholesterol: 0.7 mg, Carbohydrates: 27.5 g, Protein: 5.3 g

oxygenmagazine:

Who says fit girls can’t have pizza? This Clean Spinach and Mushroom Pizza is definitely allowed!

My CLEAN RED VELVET PANCAKES were featured on Tosca Reno’s Blog, check it out!

Prep Time: 50 minutes (45 minutes to steam and puree fresh beets, 5 minutes to blend all ingredients)
Cook Time:  10 minutes
Yield: 5-6 pancakes (2-3 servings)

Ingredients:
½ cup oat flour
½ cup red beet puree
4 egg whites
1 scoop vanilla whey protein powder (or protein powder of your choice)
¼ cup cultured low-fat cottage cheese
2 TBSP unsweetened cocoa powder
1 tsp pure vanilla extract
1 packet vanilla or other Stevia Extract
½ tsp baking powder
Coconut oil (use for cooking)
1 Tbsp coconut butter for “icing” pancakes
1-2 Tbsp of pure maple syrup
¼ cup unsweetened ribbon coconut for garnish (optional)

Methods:
1. To save time, wash, peel and steam beets the night before and refrigerate. I used 3 medium sized beets to make my puree.
2. Heat a pancake griddle or pan on medium low, and lightly brush with coconut oil.
3. Scoop about ½ cup of batter onto the griddle and spread round. Cook for 1-2 minutes, use spatula to see if pancake is ready to flip. Once the pancake is sturdy enough to flip, flip and cook other side for the same amount of time.
4. Serve pancakes with coconut butter (not oil) and pure maple syrup. To give your pancakes a snowy look, add ¼ cup ribbon coconut.

HAPPY HOLIDAYS!! xo

Sweet Potato Oat Bars By The Eat-Clean Diet

YIELD: 24 2 x 2-inch squares
PREPARATION TIME: 10 minutes
COOKING TIME: 80 minutes

Details

The inspiration for this recipe from The Eat-Clean Diet Recharged! came from a reader, Jeannie Sherin, who shared it with me wondering how it could be “Cleaned up.” The original recipe had way too much sugar in it. Here it is in a slightly less sugar-overdosed form that’s perfect for a breakfast pick-me-up.

Ingredients

• 1 Tbsp / 15 ml extra virgin olive oil
• 5 medium sweet potatoes, washed and trimmed of fibers (potatoes should be the same size)
• 4 cups / 950 ml oats (the 3- to 5-minute kind)
• ¾ cup / 180 ml skim milk soured with 1 Tbsp / 15 ml lemon juice
• ¼ cup / 60 ml finely ground flaxseed
• ½ cup / 120 ml natural maple syrup or raw honey
• 2 Tbsp / 30 ml pumpkin pie spice
• 2 Tbsp / 30 ml coconut oil
• ½ cup / 120 ml chopped dried fruits (raisins, dates, cherries and/or blueberries)
• ½ cup / 120 ml chopped raw unsalted nuts (almonds, walnuts and/or pecans)
• Pinch sea salt

Preparation

1. Preheat oven to 350ºF / 180ºC. Prepare a 9 x 13-inch (1-inch deep) baking dish by coating lightly with olive oil.
2. Prick sweet potatoes all over. Place in oven and bake until tender. Remove from oven and let cool. When cool enough to handle, remove potato peels and place flesh in large mixing bowl. Leave oven on and set heat to 400ºF / 200ºC.
3. Add all remaining ingredients to sweet potato mixture. Mix well.
4. Press into prepared baking pan. Bake for 30 to 35 minutes or until golden on top.
5. Remove from heat and let cool. Cut into squares.

Nutritional Value per 2 x 2-inch square:

Calories: 189
Calories from Fat: 43
Total Fat: 5.5 g
Saturated Fat: 1 g
Total Carbs: 31 g
Fiber: 4 g
Protein: 6 g
Sodium: 20 mg
Cholesterol: 0 mg

I don’t know about you but I love stews, soups and chili’s in the colder months. This Cashew Butter Chicken Stew by Oxygen magazine sounds amazing! One more recipe to add to my clean eating list!

haveyourcakeandbefittoo:

CASHEW BUTTER CHICKEN STEW by Oxygen Magazine

Ready in 20 minutes.

INGREDIENTS:
2 cups chopped red onion
1 red bell pepper, sliced into strips
1/2 tsp ground black pepper, divided
3 cups low sodium chicken broth
1 lb chicken breast, cubed
1/4 cup fresh curly parsley, chopped
1 medium granny smith apple, cored and cubed
1 cup frozen lima beans
1/4 tsp kosher salt
1/4 tsp cayenne pepper
1/2 cup cashew butter, unsalted

METHOD:
In a large no-stick pan/pot, saute onions, pepper and 1/4 tsp of black pepper for 4 minutes. Add broth, chicken breast and parsley. Cover and bring to a boil. Simmer until chicken is cooked through. Remove chicken and set aside.

Add apple, lima beans, salt, cayenne pepper and remaining black pepper to the broth. Cover and simmer for 10 minutes. Uncover and whisk in cashew butter until well blended. Return chicken to pot.

Nutrients per serving (recipe makes 8 servings):
Calories: 188, Total Fats: 11g
Sat Fat: 2g, trans fat: 0g
Sodium 119 mg,
total Carb: 14g
Fiber: 2 g, Sugars: 3g,
Protein 11gr, Iron: 2 mg

Note: Marilyse likes to put my red peppers near the end so they don’t get mushy.

Enjoy!

Vegetarian Chili

YIELD: 12 x 1-cup servings
PREPARATION TIME: 90 minutes
COOKING TIME: 45 minutes

Details

Who doesn’t have a chili recipe somewhere in their cooking repertoire? The hearty dish warms you up from the inside, keeps you lean and will make plenty for leftovers. Vegetarian chilies are getting more and more popular, even with meat lovers, so try this veggie version from Tosca Reno’s Eat Clean Cookbook tonight.

Ingredients

• 2 Tbsp / 30 ml chili powder
• 1 Tbsp / 15 ml garlic powder
• 1 Tbsp / 15 ml ground cumin
• 1 tsp / 5 ml ground sage
• 1 eggplant, peeled, cubed and salted (see salting method below)
• 2 firm green zucchini, cubed and salted as with eggplant
• ½ cup / 120 ml best-quality extra virgin olive oil, divided
• 2 large onions, peeled and coarsely chopped
• 1 each red, green and yellow bell pepper, seeded and deveined, coarsely chopped
• 4 stalks celery, chopped, leaves included
• 1 cup / 240 ml flat beer
• Handful fresh basil, chopped
• Handful fresh oregano, chopped
• 2 x 6 oz / 175 ml cans tomato paste
• 2 cups / 480 ml peeled and coarsely chopped Roma tomatoes
• 1 tsp / 5 ml sea salt
• Freshly ground black pepper, to taste
• Juice of 2 fresh lemons
• ¼ cup / 60 ml unsulfured blackstrap molasses
• 4 cups / 950 ml kidney beans (any broad bean will do)
• 2 cups / 480 ml fresh or frozen corn kernels

Method for Salting Eggplant

1. Do not skip this step! Eggplant has a bitter component in its flesh that can be unpleasant. Peel and cube the eggplant. Place in a good-sized preparation bowl and toss with about 2 tsp / 10 ml of fine sea salt. Place in a bowl and let stand, covered, for about an hour. The bitter juice will collect in the bottom of the bowl.
2. Transfer the eggplant to a colander and rinse well. Dump the rinsed eggplant onto a clean kitchen towel and pat dry. The eggplant is now ready to use.

Method for Toasting Spices

1. In a small dry skillet, add chili, cumin, garlic and sage. Toast over medium heat until spices become fragrant and just begin to smoke, about 5 minutes.
2. Remove from heat. Set aside.

Preparation

1. Rinse cubed eggplant and zucchini and drain well. Place on a kitchen towel and pat dry.
2. Heat half of the olive oil in large frying pan or skillet. Sauté vegetables in batches, adding more olive oil as needed. Place vegetables in Dutch oven or stockpot as each batch is cooked.
3. When all vegetables are cooked, add beer, toasted seasonings, fresh herbs, tomato paste and tomatoes to pot. Stir.
4. Stir in sea salt, pepper, lemon juice and molasses.
5. Add beans and corn and simmer over low heat for 45 minutes. Skim any foam off the top of the chili.

Tosca’s Tip

Serve over brown rice or with Super Simple Corn Muffins (see recipe on page 280 of Tosca Reno’s Eat Clean Cookbook) on the side. Garnish with fresh chopped green onion.

Nutritional Value per 1-cup serving: Calories: 256 Calories from Fat: 91 Total Fat: 10 g Saturated Fat: 0 g Total Carbs: 36 g Fiber: 9 g Protein: 7 g Sodium: 577 mg Cholesterol: 0 mg

[Source: The Eat-Clean Diet]

This is the other recipe that I recently made that you wanted to recipe for. Try it! Easy to make and filling!

haveyourcakeandbefittoo:

Broccoli Soufflé

Broccoli (cooked, cooled and mashed or blended in a food processor)
Garlic
Diced Onion
Egg Whites (whipped until stiff peaks form)
Salt/Pepper (to taste)

Cook onions in a heated, non-stick skillet with Pam until soft. Add garlic and let cook until soft. In separate bowl add garlic and onions to Broccoli (mash) stir to mix. Gently fold in egg whites and scoop into oven safe bowl that has been sprayed with Pam. Bake at 375 degrees spongy in the middle. 

haveyourcakeandbefittoo:

Tired of boring chicken? Then you need to try Peanut Butter Addictive Chicken!

2 TBSP Natural Peanut Butter
1/2 cup Bragg Soy Seasoning
1/2 cup Lemon or Lime Juice
2 TBSP Curry Powder
2 Cloves Garlic Chopped
1 tsp Hot Pepper Sauce
6 Skinless Chicken Breasts, cubes or strips

Mix all ingredients except for chicken. Marinade chicken breasts for minimum 2 hours. Barbeque or grill.

This is the clean chicken recipe from my coach that has saved my relationship with chicken. There’s a reason it’s called ‘Addictive’. Both my fiancé and I can not get enough of it. I hope you take the time to try it. Your taste buds will be forever changed #ipromise!

TURKEY TO LIVE BY

Recipe from Oxygen Cover Model Véronique Morin

Ready in 2 hours. Makes 10 servings.

• 2 tbsp extra virgin olive oil
• 2 purple or Vidalia onions, chopped
• ½ cup celery, finely chopped
• 6 cups baby spinach
• 6 cups baby arugula
• 1 cup basil leaves
• ¼ cup cilantro, minced
• 3 egg whites
• 1 whole egg
• 1 tbsp tomato paste, mixed with a tablespoon of water
• ¾ cup low-sodium chicken or vegetable stock
• 2½ lb ground turkey breast
• ¾ cup oat bran (or ground-up oats)
• ¼ cup ground flaxseed
• 1 tsp water
• Sea salt and ground black pepper, to taste
• Non-stick cooking spray

1. Preheat oven to 375°F. Heat olive oil in a non-stick pan and cook onions and celery until translucent. Season with salt and pepper and transfer to a bowl to cool.
2. Add baby spinach and arugula to pan with one teaspoon of water, and cook until wilted. Remove from heat and let cool. Add basil and cilantro to the wilted greens and mix well.
3. In a large bowl, mix egg and egg whites, tomato paste mixture and stock. Add ground turkey, oat bran and flaxseed, along with the cooked celery and onions. Mix well using your hands.
4. Coat a 10” loaf pan with cooking spray. Evenly spread half of the turkey mixture in the pan. Add the wilted greens mixture as an even layer on top. Add remaining turkey mixture over greens and smooth out.
5. Bake for 1.5 hours or until meat thermometer reads 160°F. Remove from oven and let cool 15 minutes before removing from pan and cutting.

Nutrients per serving: Calories: 222, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 75 mg, Sodium: 139 mg, Total Carbohydrates: 11 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 33 g, Iron: 2 mg

BROWN RICE AND APPLE STUFFING

YIELD: 10 servings
PREPARATION TIME: 10 minutes (once rice is cooked)
COOKING TIME: 20 minutes

Details

Try this Cleaned-up version of stuffing fromThe Eat-Clean Diet® Cookbook at your Thanksgiving feast – the quick cooking time and boost of healthy ingredients will leave you feeling thankful! Nutritionally lacking white bread is cut from this recipe and replaced with brown rice, which ups the nutritional ante and provides a delicious nutty flavor.

Ingredients

• 1½ / 360 ml brown rice, uncooked
• 2 cups / 480 ml natural apple juice plus 1½ cups / 360 ml water
• 2 tsp / 10 ml extra virgin olive oil
• 1 crisp harvest apple, cored and diced
• ½ cup / 120 ml diced onion
• ½ cup / 120 ml finely chopped Brussels sprouts
• 4 cloves garlic, passed through a garlic press
• 1 carrot, peeled and finely chopped
• 1 cup / 240 ml diced celery
• 1/3 cup / 80 ml uncontaminated oat bran or wheat bran
• ½ cup / 120 ml dried cranberries
• 1/3 cup / 80 ml slivered raw almonds
• ½ tsp / 2.5 ml poultry seasoning
• ¼ tsp / 1.25 ml thyme
• Freshly ground black pepper, to taste

Preparation

1. Make rice according to package instructions. Use the combination of 2 cups / 480 ml natural apple juice and 1½ cups / 360 ml water for the cooking liquid.
2. Place olive oil in a large skillet and heat over medium. Cook all chopped fruits and vegetables until they are crisp, not soggy. Add cooked brown rice, bran, cranberries, almonds, poultry seasoning, pepper and thyme. Toss well.

STUFFED PUMPKINS 

YIELD: 8 servings
PREPARATION TIME: 17 minutes
COOKING TIME: 60-90 minutes

Details

Impress your guests with the flavor and presentation of this dish from The Eat-Clean Diet® Cookbook. The savory mix of pumpkin, venison and wild rice will have them wanting more. Plus, they’ll be impressed when the dish is served in their very own pumpkin!

Ingredients

• 1 x 4-5 lb / 2 kg sugar pumpkin or 6 small sugar pumpkins
• 2 tsp / 10 ml sea salt
• 1 tsp / 5 ml dry mustard 
• 1 Tbsp / 15 ml extra virgin olive oil
• 1½ lbs / 672 g lean ground venison or bison
• 7 green onions, trimmed and chopped
• 4 cloves garlic, passed through a garlic press
• 1½ cups / 360 ml cooked wild rice
• 4 egg whites + 1 yolk, beaten
• 1 tsp / 5 ml dried sage, crumbled
• ½ tsp / 2.5 ml freshly ground black pepper

Preparation

1. Preheat oven to 350°F / 177°C.
2. Cut the top from pumpkin(s) and remove seeds and strings. Prick the inside flesh with a fork. In a small bowl, mix sea salt and dry mustard. Rub the interior of the pumpkin with this mixture. Set pumpkin aside.
3. In a large skillet, heat olive oil. Add ground meat, onion and garlic. Saute over medium-high heat until meat is browned. Remove from heat. Drain excess oil. Add cooked wild rice, eggs, sage and pepper. Mix well with clean hands. Stuff each pumpkin with meat-rice mixture.
4. Place pumpkin(s) in a shallow baking dish or lasagna pan. Add water until half of the baking dish is full.
5. Bake until pumpkin is tender, 1 to 1½ hours. If using individual pumpkins, cooking time may be shorter. If using a large pumpkin, cooking time may be longer. When serving a large pumpkin, cut it into six wedges and serve. When serving individual pumpkins, place on individual serving plates.

STRIKE SUGAR with this No-Bake Brownies Recipe!