Clean Eating Recipes

Pizza lovers of the universe! Here is a recipe (along with my slightly altered, time-saving version) for a low-carb, healthy, yummy, quick, and EASY chicken pizza! Yes, it's 21DF approved! :)

Spinach and Garlic Chicken Pizza

100% whole wheat pizza crust

Extra-virgin olive oil

Rotisserie chicken (or boneless, skinless chicken breast, shredded)

Garlic, diced *I used pre-diced garlic in a jar*

Low-fat, low-moisture mozzarella cheese

Fresh baby spinach

Cracked black pepper

1. Heat oven to 375*F. Spray olive oil on pizza pan.

2. Toss mozzarella cheese on pizza crust. Spread evenly.

3. Toss baby spinach over pizza. Spread evenly.

4. Shred rotisserie chicken (if not using shredded chicken breast).

5. Spread shredded chicken evenly over pizza.

6. Blend diced garlic and 2-3 TBSP olive oil in blender 10-15 secs.

7. Spread garlic and olive oil mixture evenly over pizza.

8. Season with cracked black pepper (to taste).

9. Bake in oven 8-10 mins and serve.

Feel free to PIN this recipe to your Pinterest! :)

Here's a great recipe taken from one of my Crock Pot clean eating groups! I was never an oatmeal fan growing up so I dodged having to eat it whenever I could (sorry, Grandpa!), but let me tell you, this came out totally delicious! I even topped it off with some Greek yogurt, walnuts, and honey for added crunch and sweetness! You can throw this baby in the slow cooker overnight (if cooking on low) and it'll be warm and ready to eat in the morning :)

Slow-Cooked Apple Cinnamon Oatmeal

Non-stick cooking spray (I used EVOO)
1 1/2 cups water
1 1/2 cups unsweetened almond milk
3 cups steel-cut oats
2 medium apples, chopped (I used green apples)
1/4 tsp sea salt
1 tsp ground cinnamon
2 Tbsp maple syrup (I used light agave nectar)
2 Tbsp ground flax seed (optional - I omitted this)
4 tsp brown sugar (optional - I used light brown sugar)
2 Tbsp plain Greek yogurt
2 tsp walnuts

1. Lightly coat inside of slow cooker with spray.

2. Add water, almond milk, oats, apples, salt, cinnamon, syrup, and flax seed (optional); mix well. Cook for 5-7 hrs on low or 2-3 hrs on high, or until edges are brown but not burned. (2 hours on high is perfect - I did 3 hours on high and it was starting to burn!) Times can vary so test it out the first time!

3. Top cooked oatmeal with Greek yogurt, walnuts, and drizzled honey.

May be refrigerated for up to 4 days or frozen in portions.

*Makes 10 servings (approx. 1 cup each)*

 

 

My first-ever Crock-Pot recipe was a SUCCESS! It came out so amazing that I just HAD to share the recipe! I left out the taco seasoning and ran out of onions but it still came out so delicious! I made mini tacos with this chili for dinner tonight! It's definitely going to be a staple at my house! Simple, healthy, and delicious! Fit tip: opt for low-sodium when working with canned foods!
 

Chicken Taco Chili:

1 onion, chopped

1 16-oz can black beans

1 16-oz can kidney beans

1 8-oz can tomato sauce

10-oz package frozen corn kernels (or 2 small cans)

2 14.5-oz cans diced tomatoes w/chilies (I used regular tomatoes)

 1 packet taco seasoning (l left this out - less sodium)

1 tbsp cumin

1 tbsp chili powder (I added extra - I like the kick!)

24-oz (3) boneless skinless chicken breasts

Chili peppers, chopped (optional - I did not add any)

Chopped fresh cilantro (I used dry cilantro)

Sea salt or Himalayan salt (optional - I added Himalayan salt)

Cracked black pepper (optional - I added it)

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker (I added dry cilantro to the mix). Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred with a fork (I left them in and shredded them straight from the pot - so easy!). Return chicken to slow cooker and stir in. Top with fresh cilantro (if using fresh).

You can also try it with low-fat, low-moisture cheese and Greek yogurt to sub for sour cream!

*Serves approx. 10*

 

I can't believe I forgot about my RIDICULOUSLY OVERSIZED imitation Reese's Peanut Butter Cups that I made over two weeks ago! They've just been sitting in the freezer chilling (no pun intended, haha)! Came out pretty good! You would never know that this chocolate and peanut butter goodness is made of 70+ fruits and veggies! Gotta let them thaw about 10 minutes but no later than that because they melt fast! Here's the recipe for a *healthy* version of my favorite candy and #1 weakness, Reese's Peanut Butter Cups!

Healthy Peanut Butter Cups (Vegan):

2 scoops Vegan Chocolate Shakeology
4 tbsp Peanut Butter and Co. "Dark Chocolate Dreams" Peanut Butter
2 cups Silk Almond Milk (Dark Chocolate)
8-1 ice cubes
Aluminum cupcake baking cups

1. Blend all ingredients in blender.
2. Evenly distribute mixture into baking cups.
3. Freeze for a minimum of 4 hours.
4. Take out of freezer and let thaw 10 mins before serving.

*Makes 8-10 servings*