One Pan Mexican Quinoa

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced (first time I made this I did not use the jalapeno and it was still very good)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (I used fresh cherry tomatoes the first time with much success)
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Recipe & Image found at http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Clean Banana Bread

• ½ cup whole wheat pastry flour (or for gluten free coconut flour)
  
• ½ cup almond flour
• 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)
• 1/3 cup  coconut oil melted (or 1/2 cup butter can be used)
• ¼ cup chocolate chips or cocoa nibs
• ½ teaspoon cinnamon
• ¾ teaspoon baking soda
• ¼ cup honey or agave or ¼ teaspoon no additive liquid stevia
• 4 eggs
• ½ teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan
2. In a medium sized mixer bowl combine all the ingredients together and mix on medium until batter looks smooth and combined.
3. Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper.
4. Sprinkle in chocolate chips (I found my chocolate all hit the bottom if I added it earlier)
5. Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean. 
6. Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. 

Picture and Recipe (modified) from http://slimpalate.com/banana-bread-paleo-grain-free-gluten-free/

Red Curry Lentils & Chickpeas

• 1 Can lentils (drained)
• 1 Can chickpeas (drained)
• 1/2 large onion, diced
• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1/2 tablespoon garam masala
• 1/2 - 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon honey
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 14 oz can tomato puree
• 1 can coconut milk
• cilantro 

1. Heat oil and saute diced onion until tender.  
2. Add ginger and garlic, cook for 30 secs.  
3. Add in honey and red curry.  Stir until combined. 
4. Add spices, tomato paste and coconut milk.  Stir until all combined.  
5. Add in lentils and chickpeas.  Simmer for 5-10 mins so that all the flavors can develop.
6. Serve over brown rice, quinoa or with naan bread.  Garnish with cilantro

Recipe modified from http://pinchofyum.com/red-curry-lentils

Thai Turkey Zucchini Meatballs

For Meatballs:
• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp fish sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp red curry paste
• 2 tbsp coconut milk, light (canned)
• 1/8 tsp hot pepper chill flakes
• Cooking spray 
For the Sauce:
• 1 + 1/2 cup coconut milk, light (canned)
• 3 tbsp tomato paste
• 1 tsp red curry paste
• 1 tsp fish sauce
• 1/8 tsp hot pepper chili flakes, or to taste
• 5-6 kaffir lime leaves (optional)

Directions

1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.
Photo and Recipe from http://ifoodreal.com/30-minute-clean-thai-turkey-zucchini-meatballs/

Mexican Sweet Potato Skins

YUM is all I can say! This are my favorite new lunch dish.  I made a batch up and then put them in a container to heat up for lunches in my week.  The heat up real quick and are a nice complete meal.  I modified the original recipe to be a little more "clean"

Ingredients

• 3 medium sweet potatoes
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained
• 1 tablespoon coconut oil (original recipe called for butter)
• ½ yellow onion, chopped
• 2-4 chipotle peppers in adobo sauce, minced or pureed (not the whole can!) or dry chipotle pepper to taste
• 1 ounce goat cheese (original recipe called for cream cheese)
• ¼ cup greek yogurt (original recipe called for sour cream)
• 1 teaspoon salt
• ½ cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (I used mozza)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the oil over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the goat cheese, greek yogurt, chipotle, and salt.  When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Recipe modified from http://pinchofyum.com/healthy-mexican-sweet-potato-skins

Healthy Banana Oatmeal Peanut Butter Cookies

2 Bananas (Mashed)
2 Tbsp honey
1/2 tsp vanilla extract
1/4 tsp baking powder
cinnamon
1/4 cup almond butter or natural peanut butter

2 Cups rolled oats (I grind half or more into a flour but you don't have to)
1 handful of dark chocolate chips (you can change the cookie by adding raisins, craisins, coconut or your choice of nuts)

Mix first 6 ingredients together until combined.  Add in oat, combine and then add chocolate chips

Bake at 350 15-20 mins, cool and eat.

Chocolate Almond Bites

These beauties are my favorite sweet snack right now, I have a batch in the freezer and pull one out in the evenings or mid afternoon, when I need a little treat.  

Ingredients
1 cup of old fashioned oats
2 TBSP of unsweetened cocoa powder
2 TBSP of unsweetened shredded coconut (this for me is optional)
1/2 cup natural almond butter (I usually use natural peanut butter)
1/4 cup raw honey

Directions
1. Mix the oats, cocoa powder and coconut together in a bowl.
2. Add the almond/peanut butter and honey and mix until completely blended.
3. Pick off about a 1 inch piece and roll into little balls.

4. Chill for about 15 minutes and serve (I put them in a container in the freezer and just pull one out when I want one)

Recipe and image from http://www.luvabargain.com/healthy-recipe-chocolate-almond-butter-oatmeal-bites.html

Tropical Avacado Smoothie

Here is another smoothie recipe:

1 banana
1/2 pineapple
1/2 cup mango
2 cups spinach
1 cup water
1 cup ice
1/2 avacado

Blend together and enjoy!

Green PB Banana Chocolate Smoothie

My afternoon snack often includes a smoothie of some variation.  Here is a great one for when I have a chocolate craving.

1 frozen Banana
1 large handful of spinach
2 heaping spoons of cocoa powder
1 Tbsp natural peanut or almond butter
Agave or honey to taste
Water (enough to cover)