Whole Wheat Tortillas {Clean Eating}

19 Sep

Whole Wheat Tortillas 3
Did you know putting something in a tortilla will almost always get a 4 year old to eat it? We’ve been having some major battles getting Noah to eat and this trick seems to work. It’s not that he’s picky (the only food group he won’t eat much of is meat) but he just won’t sit and focus for more than 2.4 seconds. On school mornings I literally have to chase him around with his yogurt, spooning it in his mouth anytime he opens it to talk, which if you’ve met Noah you know is a lot at least. It may be the only time I like the fact that he doesn’t ever stop talking.
Whole Wheat Tortillas 2
Although I prefer corn tortillas most of the time, sometimes a flour tortilla just hits the spot. Since we are eating clean most of the time, I decided to give whole wheat tortillas a whirl. And they turned out wonderfully. The dough was a bit more difficult to deal with than the white flour tortillas but the extra work was definitely worth it. They are hearty, flavorful and they brown up like a dream. We used them for spicy lemon chicken wraps and a new recipe I will be sharing with you all soon that not only got Noah to eat, but also eat some meat too. I’m telling you, they work miracles.
Whole Wheat Tortillas 1
Whole Wheat Tortillas
recipe from 100 Days of Real Food

2½ cups whole-wheat pastry flour
½ cup olive oil
1 teaspoon salt
1 cup warm water (heat in the microwave for 1 min)

1. Place the flour, olive oil and salt in the bowl of a stand mixer. Mix, using the dough hook, for 3-5 minutes, it will be crumbly.

2. While the mixer is running on low, slowly drizzle in the water (you may not need it all) until the dough forms a smooth ball, about 3 minutes.

3. Divide the dough into 12 equal pieces and roll into balls. Flatten slightly, place on a baking sheet and cover with a clean kitchen towel. Allow dough to rest at room temperature for 15 minutes to an hour.

4. Heat a dry skillet over medium high heat. Meanwhile, using a tortilla press lined with plastic wrap, flatten dough. Cook each tortilla in the dry pan, about 30 seconds per side until they bubble and brown. Flip and cook the second side. Serve warm.

 

Meatball Pizza

4 Sep

Meatball Pizza 1
So remember when I made spaghetti and meatballs for you last week? A big ‘ole delicious batch. But have I ever told you how much I dislike leftovers? They are ok for a day but after that no bueno. I just hate eating the same thing over and over. And Joel now has lunch provided for him at work so that means there are even more leftovers for me to eat. The smart thing here would have been to freeze half the batch for another time but alas, that didn’t happen so I got creative instead.
Meatball Pizza 4
I always have pizza dough in my freezer for quick weeknight meals. Lately I have been creating lots of delicious and non-traditional pizza’s so why not make one with leftovers for the ultimate quick and easy meal?
Meatball Pizza 3
And that’s exactly what I did after 2 days of spaghetti and meatballs for lunch and dinner. I’m pretty sure this was the first time I was thankful for leftovers because it turned out so tasty. I’m pretty sure I’ll be making extra meatballs from now on just so I can make this pizza.

Meatball Pizza

2 disks whole wheat pizza dough
Leftover meatballs and sauce
2-4 ounces shredded sharp cheddar
4 ounces fresh mozzarella, thinly sliced

1. Preheat oven to 500 degrees F. Preheat pizza stone for 30 minutes.

2. Roll pizza dough disks together into a 12-inch round then place on preheated pizza stone. Slather desired amount of pizza sauce over crust and top with cheeses. Thinly slice 4-5 meatballs and layer on top of cheese.

3. Bake pizza for 10-12 minutes or until golden and bubbly.

Spaghetti and Meatballs

27 Aug

Spaghetti and Meatballs 4
Noah had his first day of preschool a couple weeks ago and we did lots to celebrate the big day. It mostly revolved around food because that’s how we roll around here. Big, fancy breakfast, out to his choice of restaurant for lunch (HuHot of course) and his request of spaghetti and meatballs with bell peppers for dinner.
Spaghetti and Meatballs 1
I have a meatball recipe I usually go to for spaghetti but I thought I would switch it up and try something different. I’ve always wanted to try the combination of beef and pork for meatballs so I went on the search and decided on an Ina Garten recipe since you can’t really go wrong with anything she makes. I did adapt the recipe to make them clean by switching white bread for whole grain and using only olive oil to cook them in. Still super delicious and I couldn’t tell the difference. I also opted to make my favorite spaghetti sauce rather than the recipe she included.
Spaghetti and Meatballs 5
This recipe makes a lot so you can cook them through step 2 then cool and freeze them. Or just wait until next week for a delicious way to use the leftovers.

Ina Garten’s Meatballs
recipe adapted from Ina Garten

1 lb. ground beef
1 lb. ground pork
1 cup fresh whole grain bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry whole grain bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Olive oil
Sicilian Spaghetti Sauce (prepared without the ground meat)*
Hot cooked whole wheat noodles

1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 1-inch meatballs. You will have30 to 32 meatballs.

2. Pour  olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels.

3. Place meatballs in spaghetti sauce and simmer for 30 minutes, or until co0ked through.

*I subbed 3 tablespoons organic cane juice for the 1/4 cup sugar in the sauce to keep it clean.

Grilled Buffalo Chicken + My 500th Post

19 Aug

Grilled Buffalo Chicken 4
500 posts? Say what? It’s hard to believe that I have been around for that long. To all my followers new and old, thank you! I love this little space of mine and truly hope that you all do too. I’ve learned so much, gained confidence and tried so many new techniques that I never would have without this blog. I love love love hearing from you, so keep the comments coming. What recipes have you tried? Which ones are your favorites?
Grilled Buffalo Chicken 1
I thought I would celebrate by sharing one of my new favorite (and healthy) meals. You all know that I love grilling so I like to extend the season as long as possible. Seeing that it’s projected to be in the 90’s and low 100’s around here this week, I’m pretty sure grilling will be the only thing going on.
Grilled Buffalo Chicken 2
Well, chicken wings are pretty much one of my favorite foods (as evidenced here, here and here) but they definitely aren’t the healthiest or cleanest food to eat so I don’t indulge in them often. But now I can and not have any guilt about it. I would normally use boneless, skinless breasts but this time I chose thighs to lend some extra flavor. Since we are cutting out so much fat by grilling the chicken, I figured it was ok to bring a little with the thighs. But, either would be great so choose what you prefer or have on hand. While the chicken is grilled, it is basted with a homemade buffalo sauce to enhance the traditional wing flavor.
Grilled Buffalo Chicken 3
I served this alongside a delish dill cucumber slaw that was cool and creamy, balancing out the hot, spiciness of the chicken. It was pretty much perfection in every bite. I must put it on the menu again. Maybe for tomorrow.

Grilled Buffalo Chicken

2 lbs. boneless, skinless chicken thighs
1/4 cup butter
3/4 cup hot pepper sauce, divided
1/2 tsp. garlic powder

1. Place chicken thighs in a zip top bag and pour in 1/4 cup hot pepper sauce. Seal and marinate in refrigerator for 2 hours, or up to overnight.

2. Preheat grill to medium-high heat. Meanwhile, combine butter, remaining 1/2 cup hot pepper sauce and garlic powder in a sauce pan over medium-low heat. Stir to combine and bring to a simmer. Pour half into a small bowl and keep remaining sauce in pan over low heat.

3. Place chicken on grill and baste with bowl of sauce each time you flip. Grill until cooked through and juices run clear. Serve grilled chicken with reserved sauce for dipping.

It’s Shark Week Peeps!

11 Aug

I professed my love for Shark Week last year with some yummy shark/ocean themed treats and I totally planned on doing it again this year. But then I didn’t. Sorry. I fell off the wagon a bit with my healthy eating with birthdays and vacations so I’m back at it and therefore, haven’t been baking much. But, Joel’s co-workers have slipped hints that they would really enjoy some shark cupcakes again. I hope to make it happen but it’s a busy week with Noah’s first day of preschool and a trip to Fargo for a wedding so we shall see.
Shark Cupcakes 2
Whether or not they get whipped up, I still wanted to remind all you lovely followers of these fun treats in case you are having a Shark Week shindig. I hope that you impress your friends and family with these delicious, gruesome goodies.

Shark Cupcakes – Moist, white almond-y cupcakes bursting with strawberry preserves and topped with a simple ocean blue cream cheese frosting.
Shark Cupcakes 5
Beaches – a vanilla version of dirt and worms, Beaches combines vanilla pudding, vanilla wafers and cool whip for the perfect summer dessert. Top with gummy sharks to make it especially festive!
Beaches 3
Blood in the Water – basically just a creepy name for a Lava Flow. This frozen tropical drink combines strawberries, pineapple and coconut for the perfect refresher while watching some gory shark attacks.
Lava Flow 1

Chicken Roll-Ups {Lightened Up and Clean}

7 Aug

Chicken Roll-Ups {Lightened Up} 5
Noah is starting preschool in less than a week. Seriously people, how did this happen? It seems like just yesterday he was my sweet little baby and now he’s four and uses words like ridiculous and spectacular. I’ve been looking forward to this all summer but now that it’s upon us I’m kind of freaking out. It will be nice to have some time to devote purely to Hannah and to just have one crazy child to handle but I’m going to miss his hilarious antics. Like the fact that he now says por favor and gracias instead of please and thank you. Or his one man band routine (he was playing four instruments at once, that’s talent). Or the fact that as I type this he should be napping but instead he’s singing “Timber” at the top of his lungs. It’s hard to be mad at the kid. But seriously, go to sleep kid or you will be a pill later….
Chicken Roll-Ups {Lightened Up} 4
So with the school year upon us, I’ve been on the hunt for healthy and easy meals to throw together on busy nights. I received a ton of new cookbooks and magazines for my birthday so I went right to them to solve my problem. This recipe originally called for ricotta and roasted red peppers as the filling but I decided to alter it a bit to make a chicken cordon bleu-esque dinner that was still clean and healthy.
Chicken Roll-Ups {Lightened Up} 3
This chicken dish looks fancy and complex but really is simple and quick to get on the table. And as you all know Joel hasn’t exactly been thrilled with my recent clean eating adventures but he really loved this meal. I made it last week and he has already mentioned a few times that he would love to have it on the menu again soon.

To keep it light but filling, I served this alongside some roasted cauliflower and grilled zucchini.
Chicken Roll-Ups {Lightened Up} 1
Chicken Roll-Ups
recipe adapted from Clean Eating Magazine

4 4-ounce chicken breasts,each cut crosswise into 2 thin pieces
1/2 cup ricotta
1 tsp. dried basil
8 thinly sliced low sodium and nitrate free ham
Salt and pepper
2 Tbsp. white whole-wheat flour
2 Tbsp. olive oil

1. Preheat oven to 400 degrees F. Line up chicken on a cutting board and lay a slice of ham on each. Combine the ricotta and basil then spread evenly over the ham. Roll up and secure each piece with a toothpick. Season with salt and pepper. Place flour in a shallow dish and dredge chicken through it, shaking off excess.

2.Heat a large skillet over medium heat and add olive oil. Add chicken and cook for about 3 minutes per side (until browned). Transfer chicken to a baking sheet and bake until cooked through, about 10 minutes. Carefully remove toothpicks and slice into rounds.

Coconut Almond Granola Bars {No Bake}

5 Aug

Coconut Almond Granola Bars 5
I’ve been on a mission to transition our home to all homemade snacks, condiments, meals and such. But I seriously underestimated the time and effort it would take. The snacks are what really kill us. I always have fresh fruit and veggies on hand but sometimes the craving strikes for something different. Noah loves granola bars but looking at the ingredient list makes me shudder and the healthy, clean versions are crazy expensive and usually not very tasty. So what is a food blogger to do? Make my own of course! I have had several recipes pinned for quite awhile so this morning while Hannah napped, Noah and I explored our options and chose these coconut almond granola bars.
Coconut Almond Granola Bars 4
I decided to switch up some of the ingredients and add some others to make these to our taste. Almonds are a huge go-to snack for Noah and I so I knew these would be a big hit for us.
Coconut Almond Granola Bars 4
I wrap these in parchment and store in an airtight container to have a quick, on the go snack anytime. So much better than the prepackaged options not just in health, but taste too!
Coconut Almond Granola Bars 3
Coconut Almond Granola Bars {No Bake}
recipe adapted from Super Healthy Kids

1 1/2 cups roughly chopped almonds
1 cup crispy rice cereal
1/2 cup unsweetened coconut
2 Tbsp. wheat germ
1/2 cup honey
2 Tbsp. maple syrup
3 Tbsp. peanut butter (or almond butter)

1. In a medium bowl, combine almonds, crispy rice cereal, coconut and wheat germ. Set aside.

2. Meanwhile, combine honey, maple syrup and peanut butter in a small saucepan. Bring to a boil over medium heat. Let boil, stirring occasionally, for 3 minutes. Pour syrup into bowl of dry ingredients and mix thoroughly.

3. Pour mixture into an 8×8 pan that is either lined with parchment or coated in non-stick spray. Press evenly and allow to cool. Slice and store in an airtight container. These stayed pretty soft for us so be careful when eating them.

Rocky Road Ice Cream

30 Jul

Rocky Road Ice Cream 2
If you all have been following me for awhile, you know that Joel and I are not big chocolate lovers. It has it’s place in cookies and such but for me, not as the main star. I’ve never been a fan of chocolate cake (except for my sister-in-laws) or chocolate ice cream but somehow Noah got the chocoholic gene. So some kind of chocolate ice cream had to be present at his party and I decided to go with Rocky Road since he also has a love affair with marshmallows and almonds.
Rocky Road Ice Cream 3
This chocolate ice cream is incredibly rich and decadent (thank you dutch process cocoa) so just a scoop is satisfying. Which is good considering the ingredient list. The marshmallows stay soft and the almonds add a delicious, salty crunch.
Rocky Road Ice Cream 5
Although this wouldn’t be the first ice cream I would reach for, it’s pretty tasty even for a non-chocolate lover. And I have to say too, my brother doesn’t care for chocolate all that much either and he said it was his favorite of all my homemade ice ventures. That’s saying a lot when you consider this, this, this, this and this.
Rocky Road Ice Cream 1
Rocky Road Ice Cream
recipe from The Ultimate Ice Cream Book

1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups whole milk
1 cup heavy cream
1 Tbsp. vanilla extract
1/2 cup mini marshmallows
1/2 cup roasted, salted almonds, roughly chopped

1. In a food processor, combine sugar, eggs and cocoa and blend until smooth.

2. Bring the milk to a boil in a medium saucepan. With the food processor running, slowly drizzle the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture into the pan and cook over low heat. Whisk constantly until the custard thickens slightly. Pour mixture through a fine mesh sieve into a large, clean bowl. Cool slightly then stir in the cream and vanilla. Cover and refrigerate until completely chilled.

3. Stir in the custard then freeze according to manufacturers directions. During the last 5 minutes of freezing, dump in the marshmallows and almonds. Transfer to a freezer safe container.

Cake Batter Ice Cream

24 Jul

Cake Batter Ice Cream 5
You know what’s the worst? Getting back into a routine after vacation. For reals. I don’t want to cook, clean, go to the grocery store or work out. I want to go to the beach, then the pool, then lunch then back to the beach then dinner (and dessert) then shop. Can that be real life? No? Are you sure? Well, I suppose it’s time.
Cake Batter Ice Cream 1
Usually by the end of a vacation I am totally ready to go home but this time I wasn’t and could have totally stayed a few more days. Our vacations are typically go go go as we want to see and do everything possible at our destination. This means we don’t have a lot of time to relax. This time around we decided to keep it low key since it’s hard to run around with the kids and I’m so glad we did. We had lots of fun playing and making memories. If you all are interested, I will share photos and some stories of our vacation sometime soon.
Cake Batter Ice Cream 3
Like I told you here, I made several different ice creams for Noah’s 4th birthday party and this was one of them. It is creamy, rich and tastes like vanilla pudding. Although the roasted strawberry ice cream was the clear favorite among most of the party guests, this was my personal favorite. And it tastes so much better than the store-bought or ice cream shop versions.
Cake Batter Ice Cream 2
The varieties are endless with this recipe and I think I will be trying it with red velvet cake mix with mini chocolate chips next time. Doesn’t that sound divine?

Cake Batter Ice Cream
recipe from Annie Eats

2 cups heavy cream, divided
½ cup yellow cake mix
½ cup sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
1½ cups whole milk
1/8 cup sprinkles, optional

1. In a medium saucepan, combine 1 cup heavy cream, cake mix, sugar and salt. Whisk until combined and heat until warmed through. Meanwhile, whisk egg yolks until pale and thickened. In a large bowl, combine the last cup of cream, vanilla and milk. Place a fine mesh sieve over the bowl and set aside.

2. Once the cream on the stovetop has heated through, slowly drizzle into the egg yolks, whisking constantly. Pour the mixture back into the pan and cook until thickened. Pour the mixture through the fine sieve into the milk and cream. Combine thoroughly then refrigerate until completely cooled. Freeze according to manufacturers directions. Dump in the sprinkles during the last minute of churning.

Whole Wheat Chocolate Banana Waffles {Clean Recipe}

14 Jul

Whole Wheat Chocolate Banana Waffles 4
We are leaving for the Dominican Republic tomorrow at the crack of dawn. Literally. Our plan starts boarding at 5:05 which means we have to leave the house by 3:45, with a toddler and a baby. Not sure we were thinking clearly when we booked the flight. I’m pretty sure we are going to get the stink eye from our fellow passengers. Especially since said baby is wild, crazy and her screeching may be mistaken for a pterodactyl on board (totally didn’t know pterodactyl started with a p). Ooooh well. We’re going to a tropical paradise and nothing is going to bring me down!

So I was a totally unprepared and unfit blogger and didn’t prepare posts ahead of time so I’m going to be MIA for the next week or so. I promise I planned on it but with Noah’s party last week it totally slipped my mind and just didn’t happen.  And I don’t even feel bad about it because when Noah woke up on the day of his party he told us “this is going to be the best day of my life” and he confirmed it by the end of the night. I’ll have more ice cream recipes to share from his party as well as some pictures of the fun cupcakes I made.
Whole Wheat Chocolate Banana Waffles 3
Anyway, onto the waffles. And just FYI before you start, if you decide to double this recipe like I did the first time you should definitely double all the ingredients…like the cocoa powder. Kind of important. Sometimes I worry about myself.

These whole wheat waffles are rich and chocolate-y (as long as you put in enough that is) and just slightly sweet. Using whole wheat pastry flour ensures that they aren’t dense and dry. And with just a few slight changes to the original recipe they are easily converted to a delicious clean breakfast. They are really yummy smothered in fresh strawberries and drizzled with pure maple syrup. Yum!
Whole Wheat Chocolate Banana Waffles 2
Whole Wheat Chocolate Banana Waffles
recipe adapted from Alida’s Kitchen

1 3/4 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 Tbsp. honey
3/4 cup low-fat buttermilk
2 overripe bananas, mashed (about 3/4 cup)
2 Tbsp. grapeseed oil
2 eggs
1 teaspoon vanilla extract
Pure maple syrup for serving

1. In a small bowl, combine all the dry ingredients. In a large bowl, whisk together the honey, buttermilk, bananas, grapessed oil, eggs and vanilla.

2. Incorporate the dry ingredients into the wet ingredients being sure not to overmix (which will lead to tough, dense waffles). Let batter sit for 10 minutes.

3. Meanwhile, preheat waffle iron. Cook waffles according to your waffle makers directions.

 

 

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