Deviled Eggs




(these are not clean eating but, I know I had some family members asking for the recipe (I also multiplied the recipe by 6 for three dozen eggs

6 eggs hard boiled
2 tablespoons of real mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon celery seed powder (I know I used more)

1/2 teaspoon of garlic powder

Salt to taste

Smoked Hungarian paprika

cut eggs in half and put the whites on a serving tray and the yolks in a bowl. Add all other ingredients to bowl except for the paprika. Use a hand mixer to blend (taste and adjust more seasonings/mayo/mustard).

Put mixture into a large ziplock, cut the bottom tip of the bag, squeeze into eggs whites, sprinkle with paprika, chill.

Check out the original recipe here:

Roasted Parmesan Green Beans


20140611-230914-83354174.jpg ROASTED PARMESAN GREEN BEANS:

fresh green beans washed and snapped
Parmesan cheese (I used fresh grated)

Olive oil (I used the garlic olive oil recipe below)

Garlic powder

Salt and pepper to taste

Preheat oven to 425F. Coat green beans in olive oil. Sprinkle with garlic powder and minimal salt. Place on cooking dish (I covered them in the oil in the Pan

bake for 10 minutes, take out, shake around, bake for another 5 minutes (I coated with the parm then, put in for the last 5) the recipe says to put it once they are out.

For the original recipe check out:

Roasted Broccoli



Garlic olive oil (see recipe below)
Extra virgin olive oil
Powdered lemon peel
Garlic powder
Chili powder
Onion powder
Preheat oven to 425F (I used my toaster oven), wash and cut broccoli into pieces, place broccoli on baking sheet, cover in minimal olive oil (I used a little bit of each), cover with seasonings. Cook for 20 minutes (the recipe said 20-25, mine were done in 20). Enjoy!

For the original recipe check out:

MASHED POTATOES (no butter or milk)




Potatoes (russet), I used 3 large
Greek yogurt (I use non-fat plain)
Minced garlic (see recipe below)
Garlic extra virgin olive oil
Dried jalapeños
Dried Chives
Dried Parsley
Onion powder
Garlic olive oil (see recipe below)

Put water on stove to boil, wash and cut potatoes into 1/8, once boiling add potatoes to water, cook until tender (I lost track of time).

One done strain potatoes but, save a small amount of water (~.5-.75 cups). Put potatoes back into pan. Add water use potato masher to break potatoes.

Add potatoes to a food processor, add Greek yogurt (~3/4 cup), oil (minimal amount), seasonings, minced garlic to the potatoes. Blend until smooth. Enjoy!



20140609-225146-82306457.jpgCLEAN MICROWAVE POPCORN:

1 lunch size brown paper bag
1/3 cup organic (or non) popcorn kernels

Place kernels in bad for the top of the bag over twice, place in microwave for 2 minutes. Take out and season as you wish (I use some herbs and garlic, plain, or with a tiny bit of salt. Depending on my mood)

Serve as you wish (I always prefer ripping the top of the bag off)

For the original recipe check out:

Basil Arugula Pesto Pasta




.5 oz bag arugula (I think mine may have been a .7 oz; I also used wild arugula)
1/4 cup fresh basil (I think I put more in)
1/4 cup oil (I used the garlic oil I made posted below & more than 1/4 cup)
4 cloves garlic
3 tablespoons pine nuts
3 tablespoons parmesan cheese
1/2 lemon juiced
Salt and pepper to taste

Place all ingredients into a food processor and blend! (I have an 11-cup and I had to chop some of the arugula first to make it fit)

Organic whole wheat noodles
1 bunch cremini mushrooms
1 bunch white mushrooms
1 lb range free chicken

For the pasta I used organic whole wheat noodles. Only ingredient is whole wheat durum.

I sautéed chicken chucks and a small amount of onions in one pan, until cooked.

In another pan, I sautéed 1 bunch of cremini mushrooms and 1 bunch white mushrooms, towards the end I added some tomatoes then combined all ingredients

for the original recipe check out:

Oven Roasted Garlic and Garlic Olive Oil





4 cups olive oil (I used extra virgin)

8 heads of garlic

Thyme sprigs


Preheat oven to 300 degrees

Cut the tops of the garlic heads and place in a baking dish, place the baking dish on a cookie sheet to catch spills)


Pour olive oil on top of garlic heads, place desired amount of thyme on top of the olive

cover with foil, place in oven for 45 minutes (I did a little longer and let the oil cool with the garlic heads in it)

Once done, use tongs to place garlic heads onto a plate with paper towel to drain.

strain the olive oil in a fine mesh strainer, pour into a bottle/olive oil pourer to store (no need to refridgerate)

Then, you can simply pinch all the garlic out of the shells (I squeeze them directly into a food processor)

Mince the garlic (if it looks dry, I add minimal olive oil)

Finally, place into a container in the fridge and enjoy your clean eating garlic!!

For the original recipe check out: