Clean Chicken Pot Pie Recipe

This recipe was not quick by any means. However, it was yummy! Bonus points for being a clean recipe too! You consider it Paleo too, if you don’t add green beans or peas. Another yummy thing or two to add would be chopped celery and/or mushrooms.

Chicken Pot Pie

INGREDIENTS

  • Crust
    • 1-1/2 cups almond flour
    • ½ cup tapioca flour
    • 3 tbsp shortening
    • 1 egg
    • 1 tsp water
    • ½ tsp dry sweetener of choice (I recommend coconut suagr)
    • ½ tsp sea salt
  • Chicken
    • 2-3 large chicken breast
    • 2 tsp olive oil
    • Sea salt, freshly ground black pepper. and garlic powder, to taste
  • Filling
    • 1 can coconut milk (about 1-3/4 cups)
    • 1-2/3 cups vegetable or chicken broth
    • 1 medium potatoe, diced
    • 1 large onion, diced
    • 2 bags of mixed frozen veggies (I used a carrots/peas/green beans combo)
    • 3 large cloves garlic, minced
    • 2 tbsp tapioca flour
    • 1/2 tsp sea salt
    • 1 tsp freshly ground black pepper
    • .5 tbsp butter

DIRECTIONS

  1. Grease (6) 6-ounce ramekins on a baking sheet.
  2. Chop the chicken breasts into bite sized pieces. On medium heat, heat oil in a medium size skillet. Add the chicken, season, and then cook chicken til done (165 degrees).
  3. For the crust… pulse all crust ingredients together in food processor until dough ball forms. Wrap in saran wrap, and refrigerate.
  4. Bring a small saucepan of water to a boil. Add diced potatoes, and boil for about 6 minutes. Once tender, remove and set aside.
  5. Heat butter in a pot or large skillet over medium heat, and saute onion until soft. Stir in frozen veggies, and cook until soft. Stir in diced potato. Add and stir in tapioca flour to evenly coat the veggies.
  6. Stir in coconut milk & veggie or chicken broth. Bring to a boil,  while stirring frequently, for about 5 minutes or until reduced & thickened.
  7. Add chicken,  fresh garlic, salt, and pepper. Mix & immediately remove from heat, then, pour into greased ramekins.
  8. Take pie dough out of fridge, and crumble on top of each ramekin – enough to cover each pie. I had some leftover pie dough.
  9. Bake at 350 degrees for 15 mins. Then, increase heat to 425 degrees for 20 more minutes, until bubbly & golden brown.
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Chicken Salad (21 Day Fix) Recipe

I pulled this recipe from my FIXATE cookbook, and switched up a few small things. We all love this easy & quick recipe, so much, that I make it at least a few times a month now? Don’t think we’ll ever get tired of it!

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CHICKEN SALAD INGREDIENTS

  • 3 cups shredded rotisserie chicken, or cook your own boneless & skinless chicken breast to shred (we used Simple Truth rotisserie chicken)
  • 1/2 cup chopped green apple
  • 1/2 cup seedless red grapes, cut in half
  • 1 cup chopped or diced celery
  • 1/3 cup sliced raw almonds
  • 2 green onions, sliced
  • 2 tbsp chopped fresh tarragon (we use 1/2-1 tbsp of dried tarragon)
  • 1/4 cup Honey Mustard Salad Dressing (see recipe below)
  • Shredded or chopped romain lettuce (or any other type of leafy green), optional

CHICKEN SALAD DIRECTIONS

  1. Combine chicken, apple, grapes, celery, almonds, green onions, tarragon, and Honey Mustard Salad Dressing in a large bowl; mix well. If deseired, serve over your choice of leafy green.

HONEY MUSTARD INGREDIENTS & DIRECTIONS

  • 1/2 cup plain 0% or 2% Greek yogurt
  • 3 tbsp Dijon mustard or spicy brown mustard
  • 3 tbsp raw honey
  • 3 tbsp rice vinegar
  • 1/4 cup extra-virgin olive oil
  • Sea salt  to taste; optional

Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well. Slowly add oil, whisking constantly until well blended; season with salt (if desired).

This recipe makes 4 servings. 1 serving = 1 1/4 cups of chicken salad. Counts as .5 purple (fruit), .25 green (veggie), 1 red (protein), .5 blue (healthy fat), and .5 seed/oils. Add 2 cups of leafy greens, and add on 2 green (veggies).

Bell Pepper Chicken Nachos Recipe

OMG.

THESE
ARE
INCREDIBLE.

Seriously, you must make these… right now! 🙂 My family, and I loved these, and we can wait to make them again!

Got the recipe from HERE, and I’ll post it + how we cooked our chicken below for you all as well!

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COOKED CHICKEN INGREDIENTS & DIRECTIONS

  • 1 tsp olive oil
  • 2 (about 1 pound) boneless, skinless chicken breasts
  • Salt and pepper
  • 1/2-3/4 cup water or low-sodium veggie or chicken broth (we used veggie broth)

In a large 12-inch+ nonstick skillet with a lid, heat the olive oil over medium heat until hot and bubbling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (160 degrees). Don’t overcook or it might dry it out. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding.

INGREDIENTS

  • 4 bell peppers, any color you like
  • 2 cups shredded cooked chicken
  • 4 green onions, both green and white parts, sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp chili powder
  • 3/4 cup sliced black olives
  • 1 cup fresh salsa
  • 2/3 cup chopped fresh cilantro
  • 1 1/2 cups shredded cheddar cheese
  • olive oil
  • salt and pepper to taste

DIRECTIONS

  1. Heat 1 tsp oil in a non-stick skillet over medium heat. Add the green onion and garlic, and fry for 2 minutes. Than, add the shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm. Remove from heat and add the salsa, sliced olives,  and salt and pepper to taste. Stir well and set aside.
  2. Preheat oven to 350°F. Cut the bell peppers into 2-inch pieces, and remove seeds. Press each piece open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.
  3. Spoon the chicken mixture evenly over pepper halves.
  4. Top with cheddar cheese.
  5. Bake nachos for 15 minutes, or until cheese has melted. Then remove from oven and top with chopped cilantro. (We didn’t end up topping with cilantro.)

 

 

Clean Cinnamon Coffee Cake Recipe

So, I used to make this delicious blueberry coffee cake, BUT it is packed with sugar… hence why I haven’t made it in YEARS. Might have to make an exception sometime soon though! 😉 My daughter and I liked this recipe. My husband said he would have liked it a whole lot more if it had baked til more done… Apparently, the baking time given in the recipe, didn’t allow the inside to finish baking completely, so it was still a bit doughy.

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I found the recipe HERE. For the crumb topping you could use walnuts as suggested, or pecans. Next time we make this, I think I’ll cut the recipe in half, and maybe use a glass pie dish to bake in instead? PS: Loved the cinnamon swirl! Could totally use it for a cinnamon roll recipe!

Healthy Sloppy Joe Recipe

We’ve made this more than a few times now, and my family absolutely loves it! Plus, it’s quick & easy, and it’s  PACKED with veggies! You’d never know!

Healthy Sloppy Joe Recipe

INGREDIENTS

1 lb lean ground beef
1-2 cups carrot
1 large yellow onion, chopped
1 (or more) large bell pepper(s), chopped
1 tsp garlic powder
1 tsp chili powder
1/4 tsp ground black pepper
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp red wine vinegar
up to 1 (15-ounce) can no-salt-added tomato sauce
whole wheat hamburger buns

DIRECTIONS

Grate carrot, and chop onion and bell pepper. Heat a large nonstick skillet over medium-high heat. Add beef, carrot, onion, and bell pepper to pan; cook until beef is browned and veggies are tender. Add garlic powder, chili powder, and pepper; stir. Combine Dijon mustard and the next 4 ingredients (through tomato sauce) in a small bowl. Add mixture to pan, stirring to evenly coat beef mixture. Simmer for 5 minutes or until thickened. Toast buns in toaster on oven by broiler.

Chicken Pesto Tomato and Broccoli Pasta Recipe

I found this recipe from HERE and switched it up just a bit! See my version below…

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INGREDIENTS

2 large chicken breasts, cooked & cubed or shredded
2 cups whole wheat pasta, uncooked
1 cup pasta water
2-4 large garlic cloves, minced
1 tsp olive oil, extra virgin
1/4 cup + 2 tbsp pesto, divided (see recipe HERE)
2+ cups grape tomatoes, cut in halves
4-6 cups small broccoli florets
1/3 cup sun dried tomatoes, thinly sliced
1/2 cup (2 oz) Parmesan cheese, shredded
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp or more red pepper flakes

DIRECTIONS

Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside. While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes and stir again. Cook another 1 – 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once. Remove skillet from heat and add chicken, remaining 1/4 cup pesto, sun dried tomatoes, Parmesan cheese, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavors marinate for a few minutes. Do not cover because broccoli will become a mushy mess.

Basil Pesto Recipe

I’ve always had a hard time finding pesto that has no preservatives and no other random gosh knows what ingredients. That’s why I was so happy to stumble across this recipe from THE BEACHBODY BLOG. Here’s the recipe + a suggestion of my own.

INGREDIENTS

2 cups fresh basil leaves
¼ cup chopped toasted walnuts
¼ cup shredded Parmesan cheese
2 cloves garlic, coarsely chopped
3 Tbsp. extra-virgin olive oil
½ tsp. sea salt
½ tsp. ground black pepper

DIRECTIONS

Place basil, walnuts, cheese, and garlic in a food processor; pulse until coarsely chopped. Slowly add oil; pulsing constantly. Season with salt and pepper.

Makes about 8 servings. 2 tbsp = 1 serving.

I’ve made this pesto without the nuts being toasted, without nuts all together, and replacing the walnuts with pine nuts or almonds. Each has it’s own different little flavor. If you use almonds, make sure you process them very well, otherwise you’ll end up with a chunky texture. Bleh.

Skinny New England Clam Chowder Recipe

On Sunday, this mama got to take a bit of a break… to work on my daughter’s birthday invitations… and Daddy cooked dinner!

My husband had been wanting to try this recipe for a while now. I wasn’t too sure about, since I am SUPER PICKY when it comes to clam chowder. It’s a winner in my book though! The best part, is that there is no heavy cream or flour. It’s 21 Day Fix and clean eating approved!

We followed the recipe that we found HERE. We found it to be a bit thin, since we like heartier soups/stews. We decided to change it up a bit though for next time. See below for what we’ll do next time to make it even better…

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INGREDIENTS

8 cups cauliflower florets (about 2 heads)
2 cups low-fat milk (we used almond milk)
1 tablespoon olive oil
6 slices uncured antibiotic-free turkey bacon, diced
3 leeks, thinly sliced (use the white/lighter part & rinse very well)
6 celery stalks, chopped
1 cup fresh chopped clams or high quality canned chopped clams (we used 4 cans)
3 cups clam juice (we used the juice from the cans + 1 bottle of clam juice)
1 cooked potato chunks, optional
1½ teaspoon dried thyme
1 bay leaf
sea salt, to taste
fresh ground black pepper, to taste
fresh chopped parsley (we didn’t use this)

DIRECTIONS

Bring large pot of water to a boil; add cauliflower florets and cook until cauliflower is tender, about 10-15 minutes, depending on the size of your florets; drain well. Place in blender with milk and puree until smooth. Heat olive oil in soup pot. Add turkey bacon and cook until crisp; remove to paper towel-lined plate using a slotted spoon. Bring small pot of water to boil, cube a potato, rinse, and add to boiling water. Boil for 15 mins. Add leeks and celery stalk to soup pot with remaining oil. Sauté until leeks are softened. Add clam juice, thyme, and bay leaf. Season to taste with salt and pepper. Bring to a boil. Whisk in pureed cauliflower and milk mixture. Add clams and cooked potato chunks (if using) cook until clams are just cooked through, about 5 minutes. Stir in parsley just before serving. Serve in bowls, and garnish with bacon bits.

 

 

Teriyaki Chicken & Cauliflower Skillet Recipe

I kid you not… I GOBBLED up every single crumb, after I took my first bite of this amazing dish! So healthy too! Who says eating clean can’t be yummy? #CLEANEATING I made sure to save some for my husband and little one too, don’t worry! 😉 Normally, I don’t like cauliflower, at all, but I loved it in this recipe. Maybe it’s starting to grow on me? My husband enjoyed this meal too, and so did my little one!

I got the recipe from HERE, and followed it pretty much to a T… or however they say it?

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INGREDIENTS

2 lbs boneless & skinless chicken breasts, cut into 1” cubes
6 tbsp Tamari or regular soy sauce
4 tbsp raw or organic honey
1 tbsp rice vinegar
2 small garlic cloves, crushed
1.5 – 2 lbs cauliflower, chopped into small florets (I used 2 lbs)
2 tbsp coconut or avocado oil, divided (I used coconut oil & didn’t use as much)
1/2 cup water
1 tbsp cornstarch, organic
3 green onion sprigs, finely chopped
2 tbsp sesame seeds
Brown rice or quinoa, for serving (I used brown rice)

DIRECTIONS
Cook brown rice or quinoa as per package instructions. In a medium bowl, add 3 tbsp soy sauce, 3 tbsp honey, rice vinegar and garlic; whisk to combine. Add chicken and mix well to coat. Let marinate while chopping cauliflower and up until cooking it. Preheat large non-stick wok or deep skillet on medium heat and swirl 1 tbsp of oil to coat. Add cauliflower, cover and cook for 5 minutes, stirring occasionally. It should be cooked al dente and not mushy. Transfer to a large bowl. Return wok to the stove and swirl remaining 1 tbsp of oil. Using a large spoon, scoop chicken from marinade pressing the spoon to the side of a bowl and draining marinade into the bowl (we will be using it shortly, do not discard) and adding chicken to a skillet. Reserve marinade, cover chicken and let it cook for 5 minutes, stirring occasionally. To the bowl with marinade, add remaining 3 tbsp soy sauce, 1 tbsp honey, water and cornstarch; whisk well. Add to the wok with chicken and stir. Cover, reduce heat to low and let cook for about 10 minutes or until sauce has thickened. Remove from heat, add previously cooked cauliflower and stir. Sprinkle with green onions and sesame seeds. Serve hot with brown rice or quinoa.

Buffalo Chicken Spaghetti Squash Recipe

This has got to be one of my favorites! It’s yummy, healthy, and super easy! My toddler wasn’t a fan of the spaghetti squash, but she enjoyed the chicken mixture. You could easily serve the chicken mixture with broccoli, no problem!

I got the recipe from HERE. I changed it up just a bit down below.

Buffalo Chicken Spaghetti Squash

INGREDIENTS

1 large spaghetti (can also use 2 medium)
2-3 chicken breasts
1/2 cup of low fat mozzarella cheese
handful of blue cheese crumbles
1 red onion
1/4th cup of Franks Buffalo Sauce
1 tbsp of olive oil (I used 1/2 tbsp or less)
Garlic Powder (or diced garlic)

DIRECTIONS

Preheat oven to 350 degrees. Cut your spaghetti squash in half. Scoop out the seeds and pulp. Rub A LITTLE olive oil, salt, and pepper on both sides. Place them, face up, on a baking pan. Bake for 45 minutes. While your spaghetti squash halves are cooking in the oven, boil your chicken. This can take 10-20 minutes, depending on the amount and size of the chicken breasts. Once the chicken is cooked, remove, cool, and then shred with a fork. Take another pan on medium heat with the olive oil, add your sliced onions and shredded chicken. Cook until your onions are translucent; then add your buffalo sauce and garlic. Reduce heat to LOW and cover. When your squash is out of the oven, let it cool for about 10 minutes. Once it has cooled a bit, using a fork, scrape your squash to get all of it into the center, to make room for your topping. Once you’ve scraped all the squash, just flatten it out so you can fill your squash boats! Add your buffalo chicken and onion mixture to each half. Then top with mozzarella cheese. Broil in the oven for about 5 minutes, until the cheese is bubbly. When it comes out top with the blue cheese.