Yummies I am loving!

Here is a little round-up of clean (and some semi clean) foods that I have been really digging lately!

http://www.popchips.com/popchips/flavors/

 

 

http://www.specialk.com/cracker-chips/sea-salt/

http://www.betteroats.com/products/

http://www.traderjoes.com/index.asp

Deja Vu

I feel like in every new post I am appologizing for being missing in action! This post starts out no differently! I have DEFINITELY been missing in action! I can't say why really...work...married life...pregnancy. Yes you read that correctly! I am almost 12 weeks pregnant! I wanted to document my pregnancy and thought there is no better place than on my eat clean blog. Why you may ask? Because I want a clean and healthy pregnancy. By clean I mean I don't want to gain 100 lbs and live off of pickles and ding dongs. So I am still going to be posting recipes (and they may be really weird because my palate is a little unique right now) and workouts. But I am going to be focusing on eating and exercising during my pregnancy!

Two more for ya!

Okay I have two more very delish recipes to post for you! These are both so simple! Again I have NO idea why it has taken me so long to make these. I have kinda been lazy as far as making new meals but I am getting back into the groove I think!

This first one is such an easy crockpot recipe. I love me some crockpot recipes. Throw everything in and at the end of the day you have a yummy dinner ready for ya! I ate this just as is, but I made Dustin some pasta to go with it.

Clean Eating Slow Cooker Spinach And Chicken (From Graciouspantry.com)
(Makes approximately 4 quarts)
Ingredients
4 large chicken breasts
1 lb. frozen spinach
1 (28 oz.) can diced tomatoes
1 (18 oz.) jar clean marinara
Directions
Step 1 – Place all ingredients in a 5 quart crock pot and cook on low for 6-8 hours. It’s done when the chicken easily falls apart.
Note: Times will vary based on your crock pot. All crock pots cook differently.
Eat and Enjoy!
Nutritional Content
1 serving = 1 cup
Calories: 76
Total Fat: 1 gm
Cholesterol: 26 mg
Sodium: 292 mg
Carbohydrates: 6 gm
Protein: 11 gm

Alright so I bought some taco seasoned ground turkey on sale. I needed to use it ASAP but I didn't want to just make tacos. I found this recipe on Menshealth.com. They call for chicken breast but I just subbed in my ground turkey! Worked perfectly! I also used low fat cottage cheese instead of ricotta. This recipe serves 8 and the leftovers taste even better!

Mexican Lasagna

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 large onion, halved and cut into thin wedges
• 1 large clove garlic, minced
• 2 cups (16 ounces) fat-free ricotta cheese
• 1 cup (8 ounces) reducedfat sour cream
• 1 jar (4 ounces) chopped green chile peppers
• 1/2 cup chopped fresh cilantro (optional)
• 2 teaspoons ground cumin
• 1/8 teaspoon salt
• 3 cups salsa
• 8 corn tortillas (6" diameter), cut in half
• 1 1/4 cups (5 ounces) shredded low-fat Monterey Jack cheese

Directions

1.

Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.

2.

Coat a large nonstick skillet with cooking spray and place over medium heat. Add the chicken and cook, turning several times, for 5 minutes, or until no longer pink. Remove to a medium bowl. Wipe the skillet with a paper towel. Coat with cooking spray. Place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. Add to the chicken in the bowl.

3.

In another medium bowl, combine the ricotta, sour cream, chile peppers, cilantro (if using), cumin, and salt.

4.

Spread 1 cup of the salsa across the bottom of the prepared baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the ricotta mixture over the tortillas. Top with half of the chicken mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterey Jack. Repeat the layering sequence with the remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with the remaining 1 cup of the salsa and 3/4 cup cheese.

5.

Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.

Nutritional Facts per serving

CALORIES

300.1 CAL

FAT

9 G

SATURATED FAT

4.7 G

CHOLESTEROL

66.6 MG

SODIUM

892.6 MG

CARBOHYDRATES

27.9 G

TOTAL SUGARS

6.7 G

DIETARY FIBER

3.9 G

PROTEIN

26.9 G

BEST cookies EVER!

I have a few new recipes to add and I was going to clump them all into one post but this cookie recipe deserves it very own moment in the spotlight. I have NO idea how I have missed out on this recipe for so long! It's super easy and it is SO GOOD!

Best Eat Clean Cookies Ever

Almond Butter Chocolate Chip Cookies

Clean Eating Magazine, March/April 2010

(Makes 24 Cookies)

1 cup unsalted almond butter, stirred well

3/4 cup Sucanat

1 large egg (I didn't have an egg so I substituted 1tbsp flaxmeal mixed with water)

1/2 tsp baking soda

1/4 tsp sea salt

3 oz dark chocolate (70% cocoa or greater), broken into small pieces (I just had some semisweet choc. chips)

Preheat oven to 350 degrees F.

In a medium bowl. stir together the first 5 ingredients until blended. Stir in chocolate. Drop the dough by rounded tablespoonfuls onto parchment paper-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Nutrients per cookie: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg