{Foodie Friday: Blueberry Crumble Muffins}

As soon as I saw these in the current Clean Eating Magazine I knew I had to test them out! Because anytime someone claims that a healthier version of a classic brunch favorite is just as tasty, I simply must give them a try.

These blueberry crumble muffins are exactly as the article claims: moist, fluffy and detectably (and about 1/3 less calories than traditional versions!) I really believe it's the crumble factor that lends these muffins their sinful-tasting goodness. Paired with our morning coffee, these were nothing short of heavenly and will most definitely be showing up in my kitchen again!

Bon Appetit, muffin lovers!

Blueberry Crumble Muffins
recipe from Clean Eating Magazine

Ingredients

2 cups plus 3 Tbsp white whole-wheat flour, divided
2/3 cup plus 3 Tbsp organic evaporated cane juice, divided
1 oz raw unsalted pecans, finely chopped
1 1/2 tsp ground cinnamon, divided
1/4 tsp plus 1/4 tsp ground nutmeg, divided
1/2 tsp plus 1/8 tsp sea salt, divided
2 Tbsp organic unsalted butter, melted
2 tsp baking powder
1/2 tsp baking soda
2 cups fresh blueberries, washed and dried thoroughly
1 large egg
1 cup low-fat buttermilk
3 Tbsp safflower oil

Directions

1. Preheat oven to 375 degrees and line a 12-count muffin tin with paper liners.
2. Prepare crumble topping: in a small bowl, combine 3 Tbsp flour, 3 Tbsp cane juice, pecans, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp salt. Drizzle in butter and stir with a fork until just moistened. Set Aside.
3. In a large bowl, whisk together remaining 2 cups flour, 2/3 cup cane juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, baking powder and baking soda. Gently stir in blueberries. IN a medium bowl, whisk egg, buttermilk and oil. Add to blueberry mixture and stir until just moistened. Spoon into muffin cups.
4. With your fingers, crumble topping over muffin batter. Bake in center of oven, rotating tin halfway through, until edges are lightly browned and a toothpick comes out clean when inserted in center, 18-20 minutes. Remove from oven and let cool in tin for 5 minutes. Carefully remove muffins from tin and transfer to a cooling rack.

{Foodie Week} Roasted Mushroom Quinoa

Today's recipe is a side dish and the star of the show is one of my favorite grains, quinoa! Simple to make and mild enough to serve aside most any dish, this is one of those recipes I will definitely serve over and over again!

Quinoa is a nutritional powerhouse, high in protein, iron and calcium and extremely versatile. In fact, on numerous occasions I've served it for breakfast! There are so many delicious ways to prepare quinoa, though I am partial to the addition of meaty mushrooms!

Now forgive me for the lack of green in my photos, as I didn't have fresh parsley on hand so I substituted dried parsley. It was still delicious. No, make that perfect. It was quinoa perfection.

 And p.s., served hot or cold, these leftovers are delish!!

Roasted Mushroom Quinoa
recipe from Clean Eating magazine

Ingredients

1 lb cremini mushrooms
2 cloves garlic
1 large shallot
1 Tablespoon olive oil
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1 cup quinoa (I used a combo of red and white quinoa)
1 loosely packed cup fresh parsley leaves, roughly chopped


Directions

1. Preheat oven at 425 degrees. On a large baking sheet spread mushrooms, garlic and shallot. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bake, using a spatula to toss once or twice, for 25 to 30 minutes, until mushrooms are dark brown and tender and garlic and shallots begin to crisp.
2. Meanwhile, prepare quinoa according to package. (Here's a great website with instructions if you're not familiar with cooking quinoa)
3. In a large serving bowl, combine mushroom mixture and quinoa. Sprinkle in parsley and toss to combine. Serve immediately or refrigerate and serve cold.

An Ice Cold Treat!

I recently found this delicious (and healthy!) version of a frappuccino that is guaranteed to satisfy your craving for a cold treat this summer! I tried it out yesterday afternoon and was pleasantly surprised at how long it stayed with me (gotta love that addition of protein powder!). And served up in my Starbucks re-useable cup, I actually fooled my senses into thinking it really was a sweet splurge!

A Healthier Frappuccino
Recipe from Oxygen magazine
serves 1

8 oz. Almond milk (I used unsweetened vanilla)
1 scoop vanilla protein powder
1 packet instant decaf coffee (like Starbucks Via)
Stevia, to taste
ice

Place all ingredients in a blender and mix until smooth. Enjoy!

If Elvis Had a Cookie...

This little combo would have been his signature! I found this recipe last week and just knew I had to try it! I mean, who can resist a good peanut butter, banana, chocolate combo? Not me-especially when it's a clean version! They were everything I hoped they would be and perfectly crisp right out of the oven (making it far too difficult to stop after just one!).

Banana & Peanut Butter Flaxseed Cookies
recipe from Clean Eating Magazine

2 cups whole-wheat pastry flour
2 tbsp ground flaxseed
1 tsp baking soda
1/2 tsp sea salt
1 medium banana, mashed
3/4 cup pure maple syrup
1 cup unsalted natural peanut butter
2 tsp pure vanilla
1/4 cup mini dark chocolate chips, optional

Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.

When Life Gives You Lemons...

Make lemons bars! Or rather, Clean Eating approved lemon protein bars that taste more sinful than healthy! This past weekend, Ben-a-Fit had a booth at a local 5k.  And to encourage potential clients to come chat with us, I brought a few batches of these healthful little treats. With an indulgently moist and cake-like texture, you might never know they were good for you! If you like lemon bars, then you are in for a real treat!

Jamie Eason's Lemon Protein Bars
recipe from Bodybuilding.com
 
Ingredients
1 cup oat flour
2 scoops vanilla when protein powder
1/4 tsp salt
1/2 tsp baking soda
*2 qt mix Crystal Light (preferably without aspartame)
4 egg whites
1/2 cup Splenda, Truvia, or Ideal
8 oz no-sugar added applesauce
4 oz water

Method
1. Preheat oven to 350 degrees.
2. Mix oat flour, vanilla whey protein, salt, baking soda and crystal light, in large bowl.
3. Mix egg whites, Splenda, applesauce and water in a bowl.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray 8x8 glass baking dish with non-stick butter spray.
6. Pour ingredients into dish and bake 23 minutes.

*A note on the Crystal Light mix, you may want to play with the amount you add, as the amount listed could be a bit "tangy" for your liking.

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A Comforting Carrot Soup

A Sunday evening is the perfect time to try a new carrot soup recipe. I find it especially perfect when someone else (that someone being my mom) has already done the leg work and all I need to do is warm it up, place a couple of paninis on the grill and call it a night. But don't be fooled, as I would have gladly put in the time over my stove to cook up this warm, savory and absolutely perfect soup.

I don't use the word perfect lightly, either. Oh no, it literally pleased my taste buds to no end with it's comforting flavors and gentle creaminess. Like I said, we paired it with rosemary ham and sharp cheddar paninis, but it would easily be a classy accompaniment to a beef tenderloin. And yes, I am already planning its next appearance in our kitchen. That is, after I finish off the rest for lunch today!

Psst-the fact that this soup is so healthy is such a sweet bonus!

Carrot Soup
recipe from Tosca Reno's Eat Clean Diet Recharged

1/4 cup melted coconut butter
1 cup onion, peeled and chopped
6 cups sweet carrots, peeled and coarsely chopped
1 large sweet potato, peeled and chopped
2 cloves garlic, passed through a press
7 cups low-sodium chicken stock
1 tsp freshly ground white pepper
1 Tbsp sea salt
juice of 2 fresh oranges
2 Tbsp fresh ginger, grated

Place coconut butter in dutch oven. Heat over medium-high flame. Add onion and saute until soft. Add carrots, sweet potato and garlic. Cook until vegetables soften. Remove from heat and add chicken stock, pepper and salt. Return to heat over medium-high flame. When boiling, reduce heat and add orange juice and freshly grated ginger. Simmer for one hour. Using and immersion blender, puree soup. Ladle into soup bowls and serve hot.

I also added a bit of chopped chives and a touch of freshly ground pepper. Enjoy!

Long Time Coming

Today's post brings with it a kept promise to delight you with new, healthy ventures in my kitchen! And yes it still counts if I made this last year and forgot to share is because this time around I tweaked the recipe just a tad and now it is really worth sharing! So may I present to you, Curry Soup, adapted from Tosca Reno's Eat Clean Cookbook.

First of all, the ingredient list has the potential to intimidate, but don't let it! Every ingredient can be found at your local grocery store or at least be substituted for something similar. This is an easy, total comfort food. And my favorite thing about it...{wait for it}...the leftovers are out-of-this-world delicious!

And yes, I did take picture of the cookbook-because it was so tasty I just couldn't wait for pictures! And this is one recipe that actually came out looking pretty much exactly like it is pictured here, which can be hard to do:


Curry Soup
adapted from Tosca Reno's Eat Clean Cookbook

1/2 lb. flat rice noodles
1 Tbsp. coconut butter or best quality olive oil
2 small sweet onions, peeled and coarsely chopped
1/4 cup cashews, finely chopped
6 cups chicken stock
3 chicken breasts, cooked and cubed
1/2 tsp. sambal oelek or other chili paste
1 Tbsp. Javanese curry powder or regular curry powder
1 tsp. ground ginger
1 tsp laos-also known as galangal
sea salt to taste
Juice from 1 lemon
2 cloved garlic, minced

1. Set noodles in a bowl and cover with cold water. Set aside while you prepare soup.
2. Place coconut butter in a large saucepan and heat over medium heat. Saute onion, cashews and garlic. Add a little stock if the pan gets too hot. Stir frequently and cook until the onions become soft.
3. Remove from heat and transfer to a Dutch oven or stock pot. Add remaining chicken stock. Add cooked chicken, sambal oelek, curry powder, laos or galangal and ginger. Bring to a gentle boil and reduce heat. Add sea salt to taste.
4. Pour off noddles. Rinse under cold water and drain, Add to soup and stir to combine. Cook for 2 minutes.
5. Ladle into bowls and drizzle each bowl with a squirt of fresh lemon juice.

Serve with warm Naan-my favorite is the Garlic Tandoori Naan from Whole Foods! Enjoy!

Apple Pie Oatmeal

This week I wanted to put my homemade applesauce to use and was craving something new and different with my morning oatmeal-enter delicious apple infused oats! And now I'm a little obsessed. Though I suppose there are worse things to be obsessed with!

Apple Pie Oatmeal

1/2 cup oatmeal (steel cut oats would be great too!)
1/4 cup unsweetened applesauce
1/4 tsp Apple Pie Spice
A sprinkle of raw sugar

Cook oatmeal as usual. Stir in applesauce and sprinkle the top with Apple pie spice and raw sugar. Enjoy!

image/chubbybelly

Sharing the Love

According to Google Analytics, I have a very popular recipe on the blog. Who knew? Ever since I posted my version of Slow Cooker Chicken Cassoulet last November, it has been searched and clicked on countless times. In fact, it is by far my highest viewed post and has been viewed so many times, my post now comes up on the first page of a google search! Crazy, right! Apparently people love chicken cassoulet. But who wouldn't once you've tasted it!

So I feel obligated to share with you lovely readers, once again, the somewhat humble recipe that has certainly become a favorite cold-weather comfort meal for the Hansens. Enjoy!




Slow Cooker Chicken Cassoulet
Recipe adapted from Clean Eating

1 (15 oz) can navy beans, pinto beans or black-eyed peas, rinsed and well drained
4 boneless, skinless chicken breasts
sea salt and freshly ground pepper
2 Tbsp. olive oil
1 2/3 cups low-sodium chicken broth
1 medium onion, peeled and chopped
4 celery stalks, trimmed and chopped
4 garlic cloves passed trough a garlic press
1/4 cup sun dried tomatoes (not packed in oil)
3 large carrots, peeled and cut into chunks
1/4 cup fresh basil
1 T. thyme
2 Tbsp. fresh minced parsley

And just a side note, fresh herbs can be substituted for dried herbs, just make sure to use a bit less since they are more concentrated.

1. Spread half the beans in the bottom of the slow cooker.
2. Season chicken with pepper and sea salt. Heat oil over medium heat in a skillet. Brown the chicken on both sides (about 2-3 minutes each side). Place the browned chicken on top of the beans in the slow cooker. Top with remaining beans and chicken broth.
3. Saute the onion, celery, sun-dried tomatoes, carrots, garlic and herbs using the same skillet. Spread this mixture over the chicken. Cover and put on low heat for several hours.

**My special tip is to shred the chicken before serving to make this more like a stew. Trust me on this one!

Put This on my Amazon Wishlist

Great news for you fellow Clean Eating fanatics! The magazine is set to release a new cookbook of all-time faves. Yay! What a fabulous way to have all the top Clean Eating recipes in one place. Check out The Best of Clean Eating for a bit of healthy inspiration in the kitchen.

I secretly hope it includes favorites such as Windy City Pizza and Orange Glazed Chocolate Cake!


image/amazon

A Balancing Act

If I'm being really honest, sometimes when I share about my "splurges", I get scared of being judged. Being someone who makes a living teaching people to live healthier lives, I fear you may think I don't practice what I preach. But believe me, it is of utmost importance that I am doing the very things I encourage others to do, which also means occasionally enjoying not-so-clean foods!

So I can't tell you how happy and relieved I was to read this today. Tosca Reno, the queen of clean eating, Oxgen's fabulous fifties colomnist and one of my biggest fitness inspirations, shares about taking a break from CE while in Paris for a few days! Seriously, she does that too?! Thank you Tosca, for being honest and such an incredible model of health and balance!

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Clean Eating Snack Ideas

As I explained here, Clean Eating entails eating 5-6 small meals a day. Which means you should be eating about every 2-3 hours. Great news, right?! This will keep a constant flow of energy to your body and help you feel full and satisfied all day long.

I realize to most people this sounds like a whole lot of food, but trust me, when you begin to feel the benefits of steady energy throughout the day, you won't want it any other way!

I wanted to share some quick and easy clean eating snack ideas. The important thing to remember with your meals and snacks is to pair quality protein with a complex carbohydrate. This will ensure you stay full until your next meal!

Here are some of my favorite combos:

greek yogurt + fresh berries
cottage cheese + a few dries apricots
veggies + spicy hummus
apple slices + 2 tbsp natural peanut butter
tuna + Wasa crackers
almonds + grapes
air popped popcorn + 1 serving fruit
vanilla protein powder + blueberries + skim milk = smoothie
ww tortilla + 1 tbsp natural peanut butter + banana sliced
ww tortilla + grilled chicken (sliced) + shredded carrots and lettuce + hummus
hard boiled egg whites + old fashioned oats

As you can see, the options are endless and portable, making it easy to take them with you throughout the day!

Dinner Last Night: Inside-Out Turkey Sliders

I must say that while this dinner was amazing, the true star of the show was the mouth-watering Cotswold cheese I used! I suppose these sliders could be delicious with any great cheese, but I am a bit partial.

You see, the guy at the cheese counter was oh so convincing when he let me sample the delicate yet creamy Cheddar-like cheese, but I had no idea I would fall so hard for it! After polishing off almost a half pound block between the two of us during our picnic last weekend, I was determined to find an excuse to buy more! And indeed I did. It was the perfect compliment to these moist, mini burgers, especially when it came oozing out with the first bite! I beg you to trust me and try this cheese! It's got chives and onion delightfully disbursed throughout, without overpowering the flavor. I will definitely be making these again!

Inside-Out Turkey Sliders
recipe inspired by Clean Eating
1 lb turkey thigh meat or lean ground beef
salt and pepper to taste
8 oz Cotswold cheese (or whatever you prefer)cut into 1 oz cubes
8 whole grain mini hamburger buns or rolls
Romaine lettuce
sliced tomato
avocado
brown mustard

Preheat broiler and place oven rack about 6-7 inches from broiler. In a medium bown combine turkey or beef with salt and pepper. Divide into 8 equal parts and roll into rounds. One meatball at a time, create a hole in the center and place 1 cube of cheese in the center. Cover the cheese completely and form little patties. Place patties on a foil-lined broiler pan and place in oven about 7 minutes (until golden brown). Flip over and cook for an additional 6 minutes or until fully cooked through. Place on toasted buns and top with lettuce, tomato, mustard and a few slices of avocado. Enjoy!

What is Clean Eating Anyway?

It has occurred to me that I talk a lot about eating clean, but maybe haven't been too specific about what exactly that means. I simply believe it is the best way to obtain a balanced and healthy life. Most importantly, it is a lifestyle, not a diet. With that said, I live by Dr. Cooper's philosophy of 80%/20%, meaning I try to eat clean 80% of the time with a 20% "cushion" for more indulgent foods. Because if it's not already abundantly clear, I have a soft spot for making and sharing dessert!

So what are the basic principals of clean eating? Below is an exerpt from Clean Eating magazine. I included a few of the points I felt most important to highlight.

Borrowed from the July/August issue of Clean Eating Magazine:

How to eat and live clean: The soul of clean eating is consuming food in its most natural state, or as close as possible. It is not a diet; it's a lifestyle approach to food and its preparation, leading to an improved life-one meal at a time.

*Eat five to six times a day- three meals and two to three small snacks. Include a protein, plenty of fresh fruits and vegetables, and a complex carbohydrate with each meal. This keeps your body energized and burning calories efficiently all day long.

*Get label savvy- clean foods include one or two ingredients. Any products with a long ingredient list is human-made and not considered clean.

*Learn about portion sizes- and work toward eating within them.

*Slow down and savor- Never rush through a meal. Food tastes best when savored. Enjoy every bite!

For more information about clean eating, check out The Eat Clean Diet, Tosca Reno's Eat Clean Cookbook (my absolute favorite!!) and Clean Eating magazine!

Almond Butter Chocolate Chip Cookies

This recipe has been on my "to make" list ever since I saw it in the March/April issue of Clean Eating. I finally got around to making them several weeks ago and am only now posting about them...whoops! But I should tell you, they were worth the wait!

These gluten-free, dairy free, low-sugar treats are super simple, quick and full of nutty goodness! They boast 110 calories and 1.5 grams of saturated fat per cookie, so while not exactly an everyday indulgence, definitely a healthier alternative for that pesky sweet tooth we all get every now and then! I made these with 70% espresso chocolate, which gave them a nice twist, but whichever chocolate you use, make sure it's top quality!

Cooks tip: we found they got better over a few days and were especially tasty when a little cold from being in a chilled lunch box!

Almond Butter Chocolate Chip Cookies
recipe from Clean Eating

1 cup unsalted almond butter, stirred well
3/4 cup Sucanat
1 large egg
1/2 t baking soda
1/4 t fine sea salt
3 oz dark chocolate (70%cocoa or better), broken into small pieces

Preheat oven at 350 degrees.
In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
Drop dough by rounded tablespoons onto parchment lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Dinner Last Night: Guiltless Chicken Parmesan

I'll be the first to admit I have never actually tasted traditional chicken parmesan. So it would be less than honest of me to say this dish tastes exactly like the heavier version and you won't even miss all the fat, because I don't know. But I will say that on its own, as a healthy meal, or any meal for that matter, this recipe will knock your socks off! The light and crispy panko crust makes it seem much more sinful than it really is! And the delicious hint of spice from the Dijon is a killer combo with the herbs and sauce. Seriously, we LOVE this Clean Eating version of the Italian favorite!

The recipe calls for a homemade tomato sauce, but because we love and usually have Whole Foods brand pasta sauce on hand, I just use that. If you have time to make it yourself, by all means, do it!

Guiltless Chicken Parmesan
recipe adapted from Clean Eating
Olive oil cooking spray
1/2 cup whole wheat panko bread crumbs
1 T Parmesan cheese, grated
1 t dried oregano
1/2 t dried thyme
1/4 t sea salt
1/4 t ground black pepper
1 4-oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 T Dijon mustard
1/2 cup part skim mozzarella cheese, shredded
8 oz cooked whole wheat penne (or your favorite pasta)
1/3 cup natural, low-sodium pasta sauce, plus more for pasta
1/4 cup fresh basil, chopped

Preheat oven at 400 degrees. Coat a large baking sheet with cooking spray.
In a shallow dish, combine panko, Parmesan, oregano, thyme, salt and pepper. Mix with a fork to combine. Brush both sides of the chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken to prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.
Top each chicken breast with 2 to 3 T tomato sauce and 2 T mozzarella. Return chicken to oven and bake 10 minutes more, until crust is golden brown and cheese is melted and bubbly.
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnish both with fresh basil.

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Dinner Last Night: Windy City Pie

Do you ever just crave a delicious slice of Chicago style pizza? What if I told you it was possible to have one (or two) and not feel so guilty? Yep, this is a certified clean eating recipe! Go ahead, jump for joy!

The first time I tried this recipe Chris went crazy for it and now, two months and four attempts later, we have near perfected it and most definitely added it to our favorites! Of course it only seemed appropriate to share it with you. So go ahead, plan a Friday night in, whip up this pizza, grab a glass of wine and a movie. You will thank me later!

And just a note, a springform pan works best with this recipe (like this one).

Windy City Pie
adapted from Clean Eating

2 links lean, all-natural, spicy chicken or turkey sausage
2 T olive oil
1 medium yellow onion, sliced thin
1 each small red and green sweet bell pepper, sliced thin
1 1/2 cups button mushrooms, roughly chopped
1/8 t each sea salt and fresh ground black pepper
1 frozen, prepared whole wheat pizza crust
6 oz low-fat mozzarella cheese, shredded
1 cup of your favorite all-natural, low-sodium pizza sauce

Preheat oven at 450 degrees.
Cut a slit along the length of the sausage, remove and discard the casing, place sausage meat into a small bowl and refrigerate until needed.
In a medium saute pan, heat 1 T oil over medium-high heat. Add onion and saute for 2 minutes, until tender. Add bell pepper and mushrooms and cook for an additional 3 minutes. Season with salt and pepper and transfer vegetable mixture to a bowl and set aside.
Return pan to burner over medium-high heat. Add sausage and cook, breaking up meat with wooden spoon until meat is firm, opaque and fully cooked, about 4 minutes. Pour sausage meat into a paper-towel lined bowl to drain excess fat. Mix vegetables and meat together in a bowl.
Brush inside of pizza pan with 1T remaining oil. Roll out dough to about 14 inches in diameter. Place rolled dough directly into pan. (diameter of dough should be wider than the bottom of the pan). Press dough into the bottom and sides of the pan gently, carefully stretching the dough about 1 1/2 inches up the sides of the pan.
Sprinkle half of the mozzarella over the bottom of the crust. Pour vegetable and meat mixture over mozzarella. Pour pizza sauce evenly over the top and sprinkle with remaining mozzarella.
Place pan into oven and bake about 20 minutes or until crust is golden brown, cheese is bubbling and filling is hot throughout.
Remove from oven and let rest 5 minutes to let filling set. Cut into 8 slices and serve with pie server.
Serve immediately.

Slow Cooker Salsa Chicken

Lately, my schedule has been jam packed. On most nights of the week I train clients, so I've made an attempt to keep our dinners simple.

In my quest to be creative and keep dinner delicious and healthy, I came upon this creation, inspired by something I saw in Clean Eating. It's perfect for afternoons when I only have a minute to take Abby outside, bust out the crock pot and head out the door. Not only does this meal only take a quick minute to assemble, but the leftovers make a delicious lunch the next day too!


Slow Cooker Salsa Chicken
2 boneless skinless chicken breast (thawed if previously frozen)
1/2 cup salsa of your choice (we prefer spicy!)
1/2 can no-salt added corn
2 cups brown rice (for simplicity sake, I like to keep the pre-cooked, frozen variety from WF handy)
few slices avocado

Place chicken in slow cooker. Top with salsa (you may use more than 1/2 cup if you prefer). Cover slow cooker and cook on high for 2 hours or on low for 4 hours. At this point you can either cut chicken into bite size pieces, shred or leave whole. Cook rice according to package and cook corn until heated through. Combine rice, corn and chicken. Top with avocado slices and extra salsa.

You could also add black beans to the slow cooker for some extra fiber.

A Perfect Pairing

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I tend to get on kicks when it comes to food, but I mean, who doesn't? You've got to change it up to prevent boredom!

Lately, greek yogurt is one of my favorite snack choices! Something about its super thick, creamy texture makes it feel like I am seriously indulging, when I am really providing my body with healthy energy. Who doesn't love that?! Over the years I've tried numerous brands, but these days I am loving Chobani non-fat vanilla greek yogurt with sliced strawberries.

Now I know, I know, strawberries are not actually in season and I am almost always against buying produce that is not in season. But while grocery shopping this week I made an exception because they were calling my name, not to mention they were reasonably priced and looked tasty!

I should also mention that Chobani was recently featured in Clean Eating magazine as the best greek yogurt! Take a look at the label for yourself. (these are for the nonfat vanilla variety)

Mmm...enjoy!

All In Good Health

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This week I have tried two new soup recipes from the new Eat Clean Cookbook and both have been absolutely fantastic! I'll have to post the curry soup next week, but I just had to steal a minute from our lovely evening to share tonight's dinner with you.

I'll be honest, when I read through the ingredients list I was a bit skeptical about this soup having enough flavor. So I promise not to be offended when you skim through the recipe and think to yourself, "This looks too healthy". But I was most pleasantly surprised by the wonderful combination of spicy flavors and hearty textures. It was nothing short of delicious. Give it a try! I'm already looking forward to the leftovers!

Clean Eating Meal in a Bowl Mexican Soup
6 cups low-sodium chicken or vegetable stock
1 large purple onion, peeled and sliced thin
2 red bell peppers, seeded and sliced into ribbons
2 chili peppers, coarsely chopped
5 fresh meaty tomatoes, coarsely chopped
1 cup fresh corn kernels
2 cloves garlic, passed through a press
3 bouillon cubes
2 tsp chili powder
2 tsp taco seasoning
1 tsp paprika
1 19 oz. can beans, red kidney or black
dash Tabasco

Place stock in a dutch oven or stockpot. Add all vegetables (excluding beans), bouillon cubes and spices. Bring to a boil, Reduce heat and simmer for 10 minutes.
Add beans and heat through.
Serve with Tabasco and a little dollop of low-fat sour cream. Enjoy!