Wednesday, March 27, 2013

Chocolate Chip Cookies (clean!)

Here it is, springtime in CO. That means snow...and lots of it. Sooo, while we were stuck inside last Saturday while it was blizzard-ing outside (the rest of the week is supposed to be in the 60's ha!), I decided to make cookies! I was a little nervous while making these because I didn't use any sort of recipe as a backbone, I just went with it....and it turned out awesome! Here it is :

Chocolate Chip Cookies:

1 cup Almond Flour
3 TBSP Oat Flour*
1 cup Applesauce
1/2 cup Chocolate Chips
1 TBSP (maybe a little less) Cinnamon
1 Egg
1 cup Almond Milk
1 TBSP Cornstarch
3 TBSP Butter
1 TBSP Almond Butter
2 tsp Vanilla
-feel free to add a little honey if you'd like!

1. Preheat oven to 350F
2. Mix all dry ingredients (except the choc. chips) in one bowl and all wet ingredients in the other. *For the oat flour, just blend up 3 TBSP's of oats to make the flour... no need to go out and buy it!
     **Whisk all the wet ingredients together and let sit to room temperature while you microwave your butter (10-15 sec at a time-you don't want to burn it!), then slowly whisk the butter in
3. Whisk the two bowls together slowly so you avoid chunks of dry ingredients
4. Gently fold in chocolate chips
5. Line baking pan with parchment paper and spoon cookie dough onto pan in however big of cookies you want. These will not spread much, so you can put them pretty close together
6. Bake at 350 for 20-22 min or until edges are a nice golden brown.

These come out so yummy for a clean cookie! No added sugars, not nearly as much butter as normal choc chip cookies call for AND no flour...Can you say Gluten Free? *Cornstarch is key! Do not forget this ingredient!!!!

Monday, March 11, 2013

Cilantro Lime Sauce

Cilantro Lime Sauce:

1 Bunch of Cilantro
2 Limes
1 small can of diced Green Chiles
1/4-1/3 cup of plain Greek Yogurt
1/4 cup of olive oil

1. Chop cilantro and add into food processor
2. Add the juice of your two limes
3. Toss in the rest of your ingredients and blend untill desired consistency!

This sauce is FANTASTIC with a serving of the Mexican Stew and half an avocado! The following picture doesn't do it justice-I was to excited to eat it that I forgot to take a picture of it when it still looked pretty!

Mexican Stew

Mexican Stew

Top Sirloin (or whatever cut you have on hand)
2 Yellow Onions
2 Sweet Potatoes
2 Cans of Beef Broth
4 Cloves of Garlic
Black Pepper

1. Dice your meat into bite-sized pieces and brown on medium heat. You do not have to cook the meat all the way through (it will finish cooking in the soup), just brown on both sides for a few minutes
2. While meat is browning, chop up your sweet potatoes and onions into whatever size you'd like. I chopped mine into bigger pieces so the stew was a bit more chunky
3. Mince garlic
4. Grab a large soup pot and put both cans of beef broth in. Then add in the browned meat, chopped sweet potatoes/onions, and minced garlic. This is where you'll add in your spices. I didn't put a specific amount of each spice because it's going to depend on how you want it to taste. I like things spicy, so I put quite a bit in of each...
5. Mix everything in and bring to a boil. Let boil for about 5 minutes, then turn down the heat, cover and let simmer for 2-2.5 hours. EASY PEEZY!
**HINT: eat with the following post ----->Cilantro Lime Sauce!!!!

Sunday, February 10, 2013


2 months. I'm so sorry! 2 months of no recipes!!!!!
The last 2 months have been absolutely nuts for me. There was Christmas and New Years, my husband was home for 10 days, AND I started a new job. I barely had time to cook for myself! But, now there's no time for excuses. Eating must get back on track!
This recipe was actually inspired by a chicken salad I had for lunch yesterday from King Sooper's deli (just had to clean it up a bit).



5-6 C of any Asian vegetable blend (I found mine in the frozen food section at Costco. There is a giant bag consisting of snap peas, mushrooms, broccoli, red peppers, carrots, and water chestnuts for $7!
4-5 small chicken breasts
1 C greek yogurt
1-2 heaping Tbsp of Vindaloo spice
Almonds (amt. -your choice)
Raisins (amt.-your choice)


1.Season with a little black pepper and salt.
2.Bake chicken breasts at 375F for about an hour (if the juices run clear when you poke the chicken, it's done).
3. Heat veggies up in a large saute pan. While veggies are heating up, chop baked chicken into bite size pieces. When chopping is done, dump into veggie mix. Turn mixture to low-medium heat.
4. Add in the cup of greek yogurt and the tablespoons of Vindaloo spice. Mix thoroughly.
5. Add almonds and raisins to the mix. Add however much of each that you feel is right.... I probably add around a half cup of each
6. Bon Apetite!