Carrot Cake Muffins

My daughter and I created these together. We think they turned out great. If you are gluten free you could try making these will oat flour. Or a mix of your two favorite gluten free flours.

They turned out very moist which is great when working with wheat flour. This is a GREAT way to get some veggies in your morning or on the go! Plus, coconut oil is said to help reduce appetite. Win Win!

Carrot Cake Muffins

Ingredients:

Makes 12-18 muffins

• 2 cups white whole wheat flour
• 1 cup coconut sugar (I like to grind mine in the Vitamix)
• 1 Tbps cinnamon
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt 
• 1 Tbps pure vanilla extract (read the ingredients not the front label)
• 1 cup raw pecans
• 6 dates (if you don't have these, then add more coconut sugar by 1/4-1/2 cup)
• 1 cup pure pineapple juice (or you could just grind pineapple into a liquid in your Vitamix)
• 3/4 cup Organic Coconut Oil, unrefined. (My favorite is Barlean's but I often use Costco Organic due to budget and the amount we go through)
• 3 eggs
• 3 cups grated carrots (I chopped mine in the Vitamix instead)

Directions:

Preheat the oven to 350.

1) Mix the flour, coconut sugar, cinnamon, baking soda, baking powder and sea salt in a bowl. Set aside. 

2) Add pineapple juice, pecans, vanilla and dates to high speed blender (I'm obsessed with my Vitamix) and blend until smooth. You can leave it chunkier if you wish but my kids don't care for nuts in their muffins so I hide them.

3) Whisk the eggs together and gradually add in the coconut oil (You will need to melt the coconut oil, but don't get it too warm and cook the eggs)

4) Add items from steps 2 and 3 to the bowl in step 1. Mix until incorporated.

5) Fold in the carrots.

6) Scoop into muffin tins and bake for 15-20 minutes (until toothpick comes out clean)

NOTES: When using whole wheat flour you need to move quickly, so don't make it and walk away. Or forget you are even baking muffins in the first place.  It will lead to firm muffins. You need to scoop it right after it is mixed.  

My baking isn't rocket science. If it isn't easy, them I'm not doing it! With that being said, if you don't have coconut sugar you could use raw cane sugar instead. You could even try honey instead of coconut sugar (which is a great choice).  It's all about finding what you want to sweeten the muffins with that is considered clean. 

Also, keep in mind my family is off refined sugar. This muffins are plenty sweet to us but that may not be the case for someone just starting to {eat clean}. You can always add more dates to help sweeten and get more fiber in the process. Everyone needs a little more fiber in their life. 

ENJOY!

{gluten free & dairy free} Clean Brownies

I have only made this recipe in mini bite size Silicone molds.  It was a huge hit and they are perfect for fitting into the kid's Planetbox lunch system.

This recipe is sweetened only with dates and coconut sugar.

{gluten free & dairy free} Clean Brownies

Ingredients:

• 1/4 cup Organic (cold pressed) Coconut Oil (I love Barlean's), melted
• 1/2 cup Water + 12 pitted dates (blended in Vitamix until creamy)
• 2 eggs
• 1/3 cup Organic Coconut Sugar
• 1 tsp pure vanilla extract
• 1/3 cup unsweetened cocoa powder (I recommend Ghirardelli)
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup Millet Flour

Optional: I added 5 mini Enjoy Life dairy free chocolates on top of each before baking. 

Directions:

1) Mix coconut oil, "date water", 2 eggs, coconut sugar, and vanilla extract together in a large bowl.

2) In a small bowl mix the cocoa powder, baking powder, sea salt, and millet flour.

3) Add the dry to the wet and mix well.

4) Add batter to whatever baking dish you will be using (spray with oil). I'm guessing 9 x 9 pan if you are going a full pan brownie route. I will have to update that later if I try it. 

5) Bake at 350 until toothpick comes out clean. Approx 13-18 minutes.

Cinnamon Baked Donut with Sugar Glaze

I have no idea why I have decided to start making donuts again...but I have!  My kids are happy about this new found passion for all things donut!

I found a donut tin at Goodwill a couple years back (I need to keep looking for another one there!) Goodwill is a swell place to find lots of great deals on kitchen tools that need a new home. You can save a lot shopping there and chances are high that a lot of items didn't get much love in their old kitchen before landing themselves on a shelf at Goodwill.

As far as donuts go, I am going to call these a WHOLE FOOD treat.  It has WHOLE white wheat flour, it has coconut sugar instead of regular sugar, it has a whole pear in the recipe and is dairy free! And I should mention the obvious...it's baked not fried.

Now, remember I said TREAT, this is not something I recommend you eat daily, but compared to donuts elsewhere there is no comparison to nutrients in this donut! And, in my world, I don't think there is much you should have to live without! 

Cinnamon Baked Donut with Sugar Glaze

Adapted from: JoyTheBaker

Ingredients:

Makes 6 donuts

For the Donuts:

• 1 cup white whole wheat flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup coconut sugar (see notes)
• 2 Tbps Extra Virgin Cold Pressed UNrefined Coconut oil (I recommend Barlean's), melted
• 1 large egg
• 1/2 cup unsweetened coconut milk
• 1 teaspoon pure vanilla extract
• 1 pear or apple (grated, minced, or pulverized by the Vitamix)

For the Glaze:

• 1/2 cup coconut sugar (see notes)
• pinch of salt
• 1-3 tsp of unsweetened coconut milk
• 1/2 teaspoon pure vanilla extract

Directions:

1)  Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Lightly grease a doughnut pan and set aside.

2)  In a medium bowl, whisk together flour, baking powder, baking soda, salt, spices, and coconut sugar.  Set aside.

3) In a smaller bowl whisk together coconut oil, vanilla, milk, pear/apple and egg. Add to dry ingredients.

4) Stir together until no flour bits remain and all of the ingredients are well combined.  Try not to overmix the batter.  That might create rubbery doughnuts.

5) Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut in the pan three-quarters full with batter.

6) Place in the oven and bake for 8 to 10 minutes.  Keep an eye on them and try not to over-bake them.  Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

While the doughnuts cool, make the glaze.

1) In a small bowl whisk together the powdered coconut sugar, salt, vanilla and milk.  Start out with 1 tsp of milk and add more if needed.

Once the doughnuts are completely cool, use a butter knife to spread each doughnut with glaze.  Allow to rest for 15 minutes in the fridge to harden the glaze.  These doughnuts are best serve the day they’re made.  

Enjoy!

NOTES: When baking with coconut sugar I like to blend the coconut sugar into a super fine powder in the Vitamix. I am sure a Magic Bullet would work great too! Make sure when melting the Coconut Oil not to over heat because you don't want to be cooking that egg when you add them together. 

Coconut sugar is rich in nutrients. It is especially high in potassium, and containing almost 10,300 milligrams per liter of coconut sugar. With the same measurement of milligrams per liter, there are 2,020 milligrams of nitrogen, 790 milligrams of phosphorus, 60 of calcium, 290 of magnesium, 450 of sodium, 4,700 of chlorine, 260 of sulfur and also trace amounts of boron, zinc, manganese, iron and copper

{clean} Mexican Rice

Pork Carnitas from Carmelita's Kitchen (Laguna Beach)

I love Mexican food. It wasn't until I went this past summer to California that I had amazing Mexican food. I can't wait to go back to this little place in Laguna Beach named Carmelita's Kitchen. It was the best food I have. Ever. And they had the most creative cocktail concoctions as well. Strawberry Jalapeno Margaritas. Yes, please.

Ok, I will get to the point. I buy organic brown rice in bulk at Costco. 12 lbs for less than $15 (I need to double check the price, but it's close). Considering organic rice at the grocery store is $5 or more for a small bag, this is a great cost savings. Plus, I don't have to remember to buy rice that often. Winning!

This recipe is simple and we all enjoyed it (except the picky 5 year old). It was made out of what I had on hand which made it super convenient. If you don't have a rice cooker I recommend getting one. It takes practice at first, but then you will not want to make rice without it. 

{clean} Mexican Rice

Ingredients:

• 2 cups organic brown rice
• 4 cups water
• 1 Tbps Nellie and Joe's Famous Key Lime Juice (I get at Kroger)
• 1 tsp onion powder
• 1 tsp smoked paprika
• 4 garlic cloves (minced)
• 4 ounces of tomato paste

Directions:

 Add all ingredients to rice cooker. Stir. And turn on rice cooker. 

NOTE: All rice cookers are different so you will have to practice knowing the ratio of water:rice. This is a great rice recipe for burritos, tacos, soups, etc. I love Nellie and Joe's Key Lime Juice and use it often. 

And the dessert at Carmelita's Kitchen was amazing too! Man, I need to go back to California just for this restaurant alone. We went twice in one week!!!

Creamy Shrimp Pasta

I don't know what has come over me because I am now eating shrimp. I used to hate shrimp. I do buy it frozen, precooked and ready to heat from Costco. Super simple.

 This is an adaptation of a recipe from my Clean Eating Magazine.

This is a wonderful pasta dish that leave you feeling very satisfied you didn't give up all the creamy, heavy pasta meals you once loved. Best part of all, you don't feel bloated and tired afterwards. 

Creamy Shrimp Pasta

Ingredients:

• 8 ounce box of pasta (I used Corn/Quinoa Ancient Harvest)
• 1-2 tsp Organic Extra Virgin Olive Oil
• 3-4 cloves of garlic minced
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 2/3 cups of Classic Rice Milk (Or plain Coconut Milk would work great too)
• 1 Tbps Cornstarch (* see notes below)
• 3 Tbps high quality Parmesan cheese or Pecorino Romano(+ a little more for garnish)
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1lb shrimp, peeled and deveined
• 1 15 ounce can of cannellini beans, drained and rinsed (BPA-free is best)
• 10 sun-dried or oven dried tomatoes, drained, and sliced (The Costco brand is great)
• 2 cups of chopped spinach
• 3 Tbps fresh chopped basil

Directions:

1) Cook pasta according to package. 

2) Meanwhile, in a medium saucepan on low-medium saute the EVOO with the garlic, thyme, oregano, and pepper flakes (if using)until garlic begins to soften (about 30 seconds).

3) Add the milk to the pan and stir.

4) Add a cornstarch "slurry" to the mixture and stir over medium constantly until the mixture has began to thicken. 

5) Add in the cheese and stir. Add in salt and pepper. 

6) Add in frozen (or even thawed) shrimp, beans, tomatoes and spinach. Stir until well mixed.

7) Add in cooked pasta, stir.

8) Mix in chopped fresh basil. 

9) Sprinkle with cheese and serve.

NOTES: Create a cornstarch "slurry" by mixing the Tbps of cornstarch with about 1 Tbps water and mix until it dissolves before adding to your mixture. This will insure there are no lumps in the recipe. :)

Gluten Free Muffins {Chocolate Chip Coconut}

I am always looking for something that is simple to make for breakfast or an after school snack with no guilt. These muffins were adapted from a recipe at  100DaysofRealFood.com

I wanted these to be dairy free and gluten free. They are also lacking many other things, like colors, preservatives, and trans fats!

My sweet tooth friend came over the other day and tried these. She loved that they were moist and sweet! Yes, even she thought they were sweet. These do not last in my house so I am going to have to make a lot and freeze some for later.

You can add whatever toppings you would like to this recipe.

Gluten Free Muffins {Chocolate Chip Coconut}

INGREDIENTS

DRY

• 2 cups quick oats (blended into flour with the Vitamix) or 2 cups of oat flour
• ½ cup flaxmeal (I use golden)
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ cup unsweetened shredded coconut

WET

• 2 eggs
• 1 tsp pure vanilla extract
• ¼ cup coconut oil (I use Barlean's), melted or ¼ all natural apple sauce
• 1 cup apple juice (You can juice your own if you have time)

FILLING

• About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)

DIRECTIONS:

1) Heat oven to 400 degrees F.

2) In a large bowl mix together the DRY with a fork or whisk.

3) In a separate bowl mix the wet together.

4) Add the dry to the wet and stir.

5) Then add 1/2 cup shredded unsweetened coconut. (This is just for this variation of the recipe)

6) Grease muffin tins or use liners. Fill them ⅔ to ¾ of the way full with batter. Sprinkle 1 – 2 teaspoons of Dairy Free mini chocolate chips. onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. 

7) Bake for 10-13 minutes or until toothpick comes out clean.

Serve warm or at room temperature and freeze some for a later date. 

Enjoy!

Here are some options to consider for the fillings:

- blueberries

- diced strawberries

- peeled and diced pears

- applesauce

- either diced or mashed up bananas and chopped walnuts

- raisins and chopped pecans

- grated carrot and chopped walnuts

- orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)

- a mix of dried fruit bits

- jelly

NOTE: You can easily add the toppings in last and mix in the bowl to avoid the individual mixing of the muffins but that step does insure all muffins have equal ingredients. And please note, my kids don't like coconut but love these!

When I make this using my Vitamix I do all dry ingredients in Vitamix then add them to the wet mixture.

{clean} Tuscan Herb Pasta Salad

This recipe I created rather quickly with things I had on hand in my kitchen (or garden). It was so simple that I can remember the ingredients to make again and again just off the top of my head. I know, impressive! 

It was very good too! Using garden fresh vegetables made it even better. YUM! Before going clean I would have reached for a Soybean/Canola Oil Italian dressing with preservatives and additives to make this. I am glad I didn't because this is even better.

{clean} Tuscan Herb Pasta Salad

Ingredients:

• 2 boxes Gluten Free Pasta (Cooked and Chilled)
• Tomatoes, chopped
• Cucumbers, chopped
• Mild yellow peppers, chopped
• Fresh Basil, chopped 
• 2 Tbps Rustic Tuscan Herb Blend (Found at Costco or online)
• 2 Tbps Bragg Vinaigrette Dressing (Found at Kroger or other stores)
• 1-2 Tbps Extra Virgin Olive Oil
• juice of one lime (or lemon will do)
• sea salt and pepper to taste

Directions:

1) Mix all ingredients in a large bowl. Chill for 1-2 hours or longer before serving. 

NOTES: Do not overcook gluten free pasta it will start to fall apart. This is my favorite brand: Tinkyada. I have found it many places, but the best selection is at Super Target or online. For this image I used this brand: Deboles.

If you choose not to buy the Rustic Tuscan Herb Blend (which I do suggest, it's good), then you can look for one similar or make your own. Here's a screen shot of the ingredients. Also, add any veggies you want (and you choose the quantity) and even olives would be a great addition to this pasta. Enjoy.

{clean} Wild Blueberry Freeze

In my house, we treat any signs of sickness with food. Yes, that's right, food.  When anyone comes down with the start of a common cold, we up the antioxidants...Big time! Not to mention the water or green tea.

If you haven't had wild blueberries you have been missing out!  We get the 4 pound bag of frozen wild blueberries at Costco and they are fantastic. They are delicious, but more importantly very high in antioxidants!

According to USDA studies, Wild Blueberries have the highest antioxidant capacity per serving, compared with more than 20 other fruits. Using the Oxygen Radical Absorbance Capacity (ORAC) testing procedure, researcher Ronald Prior, Ph.D., found that a one-cup serving of Wild Blueberries had more total antioxidant capacity (TAC) than a serving of cranberries, strawberries, plums, raspberries and even cultivated blueberries. Animal studies have show blueberries to improve motor skills and reverse short term memory loss. (source)

I know I tell you ALL THE TIME, but the Vitamix is the best kitchen appliance ever for clean eaters!  I own the 5200 series and we love it. I use it 2-3 times a day, if not more.  It turns frozen fruits into the creamiest texture in about 60 seconds.

My 4 year old son helped me come up with this recipe. It's simple and so yummy! He loves adding the frozen wild blueberries on top of the creamy goodness! This has NO added colors, sugars, or preservatives!

{clean} Wild Blueberry Freeze

Ingredients

• 1 cup frozen wild blueberries
• 1 frozen banana
• 3 pitted dates
• 1/4 cup unsweetened almond milk

Directions

Add all ingredients into a high speed blender, like the Vitamix, and blend until smooth. Approximately 60 seconds. Top with extra frozen berries if you wish.

NOTE: This makes one huge serving. You can double it easily and keep the same consistency. I wouldn't try making more than 2 servings at a time. Do not over blend or it will not be Gelato texture.

Gluten Free {clean} Tex-Mex Polenta Pizza

I love Mexican food and I love pizza, so I was excited to give this recipe a try. Also, I had a can of chipotle peppers in adobo sauce waiting to be used (odd, I know).  

This recipe was very simple.  My husband and I both really enjoyed this recipe. I will be making it again in the future. Another recipe for Meatless Monday or any other meatless day of the week.

Gluten Free Tex-Mex Polenta Pizza

Recipe from : www.cleancusineandmore.com
Serves: 4-6 


Ingredients:

• 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided (plus more for greasing pan)
• 2 cups water
• 1 cup cornmeal (polenta)
• 1/2 teaspoon unrefined sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 can (15.5 ounces) black beans, rinsed and drained
• 1 chipotle pepper in adobo sauce (look for these in the ethnic section of your supermarket)
• 2 cups shredded carrots (to save time, buy bagged pre-shredded carrots)
• Cumin, to taste
• 1 cup shredded, low-fat organic mozzarella cheese (I prefer Chipotle Gouda, white cheddar, or Monterrey Jack instead)
• 1 cup chopped fresh cilantro leaves

Directions:
1)Preheat oven to 400 degrees F and lightly coat an 81⁄2-inch springform pan with extra virgin olive oil.
2)In a medium saucepan, bring water to a boil. Whisking constantly, slowly add the cornmeal and 1 tablespoon oil. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4–5 minutes. Stir in salt and pepper.
3)Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. Set aside for 10 minutes to set.
4)Meanwhile, in a food processor or blender, purée the black beans, remaining oil, and chipotle pepper until mixture is smooth and creamy. Using the back of a spoon, spread the chipotle–black bean hummus on top of the polenta. Layer the shredded carrots on top. Season carrots with cumin to taste. Sprinkle the cheese on top of the carrots.
5)Bake polenta pizza for 15 minutes. Remove from oven and sprinkle the chopped cilantro on top. Return polenta pizza to the oven and bake for an additional 5 minutes. Allow polenta pizza to cool for 10 minutes before removing from the springform pan. Cut into wedges and serve warm.

NOTES:  I did things a little different than the recipe. My family doesn't like to see their carrots in random dishes so I pureed it all. I put the beans, oil, cumin (2 tsp), chipotle pepper and carrots into the Vitamix and created a one layer hummus spread. Then I topped with cheese. I only had mild cheddar on hand. We topped with lettuce, cilantro, and tomatoes.  
I like to steam my carrots first to make them sweeter. It's easier to hide them in the dishes. 

Sloppy Janes

Let me introduce you to Sloppy Joe's thin, hot sister: Sloppy Jane! Full of flavor and low on calories these sloppy little sandwiches are packed full of nutrition.

Sloppy Janes

Recipe Adapted from Eat-Clean Diet Stripped book


Ingredients

• 2 Tbsp yellow mustard
• 1 Tbsp unsulfured molasses 
• 1 6oz can of {all natural} tomato paste
• 1 Tbps cider vinegar
• 2 Tbps Worcestershire sauce
• 1 tsp cumin
• 1 tsp chili powder
• 1 Tbps Olive Oil
• 1 sweet onion (chopped)
• 1 green bell pepper(seeded and chopped) 
• 2 carrots (peeled and grated)
• 1/2 Tbps sea salt
• 1/2 tsp freshly ground black pepper
• 1 package of {extra lean} ground organic turkey breast (organic chicken or grass-fed beef would work)
• 3 garlic cloves (minced)
• 1 8oz can {no salt added} tomato sauce
• 1/4 tsp celery seed
• 1/8 tsp chipotle chili pepper powder
• 1 c {low sodium} chicken broth
• whole grain buns
• green leaf lettuce

1)  In a small bowl, mix together mustard, molasses, tomato paste, vinegar, Worcestershire sauce, cumin, and chili powder, and set aside.

2) Heat olive oil in a large nonstick skillet over medium-high heat. Add onions, green peppers, carrots, salt and pepper, and saute until soft and starting to brown, approx 10 min.  Add garlic, celery seed, and ground chipolte pepper. Cook another 3 minutes, stir occasionally.

3)Transfer vegetable mixture out of skillet and puree in food processor. Set aside.

4)Meanwhile in same pan used for vegetables, cook ground turkey until no longer pink and then add chicken stock, tomato sauce, spice mixture (from step one), and pureed vegetable mixture until combined. (tip: I often use the chicken stock while cooking the extra lean ground turkey since it has no fat content and dries out easily)

5)Cover and simmer for 10 minutes. 

6)Serve on a whole grain bun with green leaf lettuce.

NOTE:  You could skip the pureeing of the vegetables and just leave them chopped. However, I find if there are no large chunks of vegetables in the food my kids are more apt to eat it. Plus, I like to be sneaky!

Also, if you are wanting this less spicy you can omit the chipolte powder all together or add more of it to make it super spicy.