As you may remember, this week I'm featuring all clean recipes. It's a myth that healthy meals are bland and don't taste very good. Let me tell you, ALL of these dishes had so much flavor--Scott and I gobbled them up!
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Check out the recipes!
Sweet Potato Samosas
I'm sure I've told you all a hundred times before that I love Indian dishes. Growing up, one of my favorite things to order were samosas. Unfortunately, samosas are typically deep fried and, consequently, aren't the healthiest for you. When I saw this recipe on Clean Eating Machines, I decided to give it a try--you use phyllo dough and don't deep fry anything! The recipe was really straight-forward and I was actually surprised at how quick the process was. The challenging part was exactly what Kate said it would be: getting the mixture in the phyllo dough and forming pretty triangles. I went into the process thinking: okay, I was in the Army, I've folded flags before, how hard can this be? It was a little hard. It was difficult for me to make them look pretty. But the good news is, even the not-so-pretty ones still tasted great! Thanks, Kate for sharing this recipe!
Crispy Eggplant With Mushroom Marinara
This recipe came from The Clean Eating Mama. Tasha has so many recipes that I've been eying for awhile now, so I decided to take action with this one. I made this meal after a really busy day of work and running errands. When I got home, I didn't really feel like making dinner, let alone thinking about it. But, I pulled out this recipe read through it and it seemed easy enough. Thankfully, it was easy. I don't do a whole lot of cooking with eggplant, so I was a little nervous about that one too, but it turned out so nicely--crispy and tasty. When I looked at the recipe, it also looked like there were a lot of random flavors thrown together, but Tasha really knows what she's doing because the flavors melded together beautifully. Thank you, Tasha, we loved it!
Clean Eating Curry Cauliflower
I found this recipe on The Gracious Pantry. There were so many recipes to choose from, but I decided to go with the cauliflower dish--I'm always looking for new things to do to veggies to spruce them but a bit. Actually, this dish went perfectly with the samosas. Not only because of the curry flavor, but because the parts of the head of cauliflower you don't use for the samosas, you use in this dish. This was very easy and each piece of cauliflower packed a lot of flavor. Thanks a bunch, Tiffany!
Gorgonzola Cheese, Apple and Pecan Nuts Salad
I found this dish on Salad Pride. Yes, it's a blog completely dedicated to salads! I love salads and was very tempted to pick 10+ salads to try from this blog, but I had to stay true to the series and only pick one. This salad was so good! The only thing is I used crushed walnuts instead of pecans because I had a bunch of walnuts in my pantry just waiting to be eaten. If you want to make a salad that looks as good as it tastes, try this one! A big thanks to David for sharing it!
Avocado Banana Strawberry Smoothie
This recipe came from Clean Eating Club. I love avocados, I love bananas, and I love strawberries (yes, I love a lot of food!), I just wasn't sure if I'd love everything mixed up together and put combined into one smoothie. But now I know I do, because I loved it! When I tasted the smoothie, I had to look at the ingredients again, because this seriously tasted like a dessert. Although it tasted like a milkshake, it was nice to know that it packed more (way more) nutrients than a milkshake. I used the strawberry yogurt, but I also added some fresh strawberries we had on hand. One smoothie made enough for me and Scott. I think this is a great recovery drink for after a workout (especially if you add the protein powder) and also a good substitute for desserts (especially if you're craving ice cream or milkshakes!). Thanks, Jennifer!
I got this recipe from my sister-in-law, Julie. She was excited that I was doing a clean eating week and sent me a recipe she and her husband enjoy. This was super easy and had a lot of flavor to it. Like eggplant, I don't do a lot of cooking with squash, but I think I'm going to make this recipe a few more times in the future. When she sent the recipe, she also made a plug for me to buy a cast iron skillet--something I've been wanting to do for a few months now. Thanks, Julie!
- 1 medium acorn squash
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 2 garlic cloves minced
- 1 large portobello mushroom chopped
- 1 small onion chopped
- 2 tsp sage
- 1 pinch red pepper flakes
- Grated parmesan cheese (optional)
- Preheat oven to 450
- Cut off ends of squash and cut in half length-wise & scoop out pulp and seeds.
- Brush each squash with olive oil and place flat side down on baking sheet, then sprinkle with salt
- Bake squash for about 25-35 min or until its tender--you can poke it with a fork to test it.
- While squash is roasting, heat olive oil in saucepan. Add onions and garlic and saute for about 2 minutes.
- Add mushrooms, sage, salt, pepper and red pepper flakes to saucepan and cook until mushrooms are tender
- When squash is done scoop mixture into half put back in oven and bake another 10 min.
- You can sprinkle with parmesan cheese when done (optional).
- Eat & Enjoy!
I hope you all enjoyed this week's recipes ~From Your Kitchen To Mine~! I'll be back with all fish recipes next week! Stay tuned!
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