Walnut Blueberry Banana Bread

Walnut Blueberry Banana Bread

Sweet Potato Sticks with Creamy Chipotle Dipping Sauce

Sweet Potato Sticks with Creamy Chipotle Dipping Sauce

Skinny Skins

Skinny Skins

CE "Ice Cream" Sandwiches

CE "Ice Cream" Sandwiches

No-Guilt Double Chocolate Mint Shake

No-Guilt Double Chocolate Mint Shake

Molten Lava Cakes

Molten Lava Cakes

Parmesan Popovers

Parmesan Popovers

Chevre & Herb-Stuffed Cherry Tomatoes

Chevre & Herb-Stuffed Cherry Tomatoes

Carrot Bread with Apple Glaze

Carrot Bread with Apple Glaze

Clean Eating Chocolate Chocolate Chip Muffins

Clean Eating Chocolate Chocolate Chip Muffins
(Makes approximately 18 muffins)
Ingredients
1-1/2 cups whole wheat pastry flour
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. black pepper
1/4 tsp. sea salt
1/2 cup cocoa powder
1 cup grain sweetened chocolate chips
2 egg whites
1/2 cup agave or honey
1/4 cup safflower or avocado oil
1/2 cup unsweetened almond, soy or rice milk (cow’s milk will work too)
Optional
2 tsp. peanut butter per muffin
Directions

• Preheat oven to 350 degrees F.
• Line your muffin tin with muffin/cupcake papers

Step 1 – In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, pepper, salt, cocoa powder and chocolate chips (Coating the chocolate chips in flour helps keep them from sinking to the bottom of your muffins during baking).
Step 2 – In a large mixing bowl, whisk together the egg whites, agave or honey, oil and almond milk.
Step 3 – Pour the flour mixture into the liquids and blend well with a wooden spoon.
Step 4 –  Fill your muffin papers half way with batter and place in the oven. If you want the peanut butter centers, fill the papers a 1/4 of the way (being sure to evenly distribute the batter over the bottom of the muffin paper), drop the peanut butter in the center, then cover the peanut butter entirely with the rest of the batter. If you use the peanut butter, your muffin papers will be closer to 3/4 full.
Step 5  - Bake for 20-30 minutes. Test with a knife or cake tester. Be aware that you may pull out some melted chocolate from the chocolate chips. So examine it carefully to see if it’s melted chocolate or raw batter if the stick or knife does not pull out clean.
Step 6 – Cool on a wire rack and serve.
Eat and Enjoy!
Nutritional Content
1 serving = 1 muffin (Does NOT include peanut butter)
Calories: 139
Total Fat: 5 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 177 mg
Carbohydrates: 25 gm
Dietary fiber: 2 gm
Sugars: 15 gm
Protein: 3 gm
Estimated Glycemic Load: 14
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Clean Eating Peanut Butter Cups

Clean Eating Peanut Butter Cups(Makes 10-12 candies, depending on the mold you select.)

Note: All photos are copyright The Joy Of Clean Eating and are used here with permission.

Ingredients:

• 1 cup ‘clean’ chocolate chips (I prefer SunSpire Grain Sweetened Chocolate Chips)
• 1/4 cup ‘clean’ organic raw no salt added creamy peanut butter (I use Tree of Life brand peanut butter)
• 3 Medjool dates, pitted
• 1 candy mold of your choice (you can purchase these at Michael’s craft stores, Bed, Bath and Beyond, Jo-Ann Fabrics or your local hobby store)

Preparation:

Step 1 – In a small saucepan on very low heat, melt the chocolate chips.

Step 2 – Using a clean/unused paint brush, paint the melted chocolate into the candy molds.

Step 3 – Put the molds into the freezer for 10 minutes.

Step 4 – Process the dates and peanut butter in a blender or food processor.

Step 5 – While the chocolate is hardening, add the peanut butter and dates to a food processor or powerful blender and process until throughly blended.  Set aside.

Step 6 - Remove the candy mold from the freezer and fill the hardened chocolate molds with the peanut butter mixture.  (It’s easiest to use your fingers to gently press the peanut butter mixture into the chocolate shells)

Step 7 - Using the remaining melted chocolate, paint over the top to cover the peanut butter mixture.

Step 8 – Place the mold back into the  freezer for 10 minutes or until completely hardened.

Step 9 - Remove from the freezer and carefully “pop” candy out of molds.  They should easily pop out, if not place back in the freezer for another 5 minutes.

Storage: Store the leftover candies in a cool, dry place.  For best results store them in the fridge until ready to eat.

Notes: Please note that you can use almond butter in this recipe but the inside texture of the ‘cup’ won’t be the same.  Peanuts tend to be drier and the consistency you get is exactly like that of the original Reese’s peanut butter cup. Almond butter will produce a more ‘runny’ inside. Either way you make these they will still turn out fabulous!

Nutritional Info:Serving size = 1 candy.

Calories: 99.5
Cal. from Fat: 46.5
Total Fat: 5 g,
Sat. Fat: 2 g,
Carbs: 11.5 g,
Fiber: 1.5 g,
Sugars: 6.5 g,
Protein: 1.5 g,
Sodium: 0 mg,
Chol: 0 mg

Clean Eating Banana Wrap

Clean Eating Banana Wrap
(Makes 2 servings)
Ingredients
1 large whole wheat tortilla
1/4 cup nut butter
1 banana
Optional Toppings:

• Chia seeds
• Flax seeds
• Sliced strawberries
• Clean eating jam or jelly
• Grain sweetened chocolate chips or carob chips

Directions
Step 1 – Lay your tortilla on a flat surface and spread the nut butter over it, mostly in the center, but try to spread it as much as you can.
Step 2 – Place your peeled banana in the center.
Step 3 – Roll up your tortilla and slice in half.
Eat and Enjoy!
Nutritional Content
No data available for this recipe. Data will depend on the tortillas and toppings used.

Soft Pretzels

Clean Eating Soft Pretzels(Makes approximately 13 pretzels)
Ingredients
1 packet rapid rise yeast
3 tbsp. honey
1 1/2 cup warm water (between 105-115 degrees F.)4 – 1/2 cups whole wheat pastry flour
1/2 tsp. salt
2 tbsp. safflower oil (any oil will work)
1 egg
1 tsp. water
Seeds or choice or course salt (I used chia seeds)
Directions

• Line 2 cookie sheets with parchment paper

Step 1 – Combine the warm water and honey in a medium bowl and stir until honey is dissolved. 
Step 2 – Pour in the yeast, stir very briefly just to incorporate, and set aside so it can foam.
Step 3 – In a large mixing bowl, whisk together the flour and salt.
Step 4 – Add the oil and the foamy yeast to the flour bowl and mix with a wooden spoon until it becomes to thick to continue.
Step 5 – Knead by hand for about 10 minutes. The dough will be very sticky, but after kneading for about 3-4 minutes, it should become a nice, smooth dough. It will still be sticky, but should not leave any dough behind on your hands. (You may need to stop and wash your hands first and then continue kneading to be sure.) If the dough continues to stick to your hands, add 1 tbsp. of flour more to the dough. Knead well. Repeat if necessary.
Step 6 – Now you can shape your dough as shown below. The cord of dough in picture 1 is approximately 1/2 inch thick and approximately 14 inches long.
Step 7 – Once you have all of your pretzels formed and on the cookie sheets, cover the sheets with a towel and let them sit for 1 hour. When you come back, they should be nice a “fluffy” (doubled in size).
Step 8 – Preheat your oven to 425 degrees F.
Step 9 – Now you can brush on the egg wash, sprinkle them with seeds and bake for 15-18 minutes or until golden brown.
Step 10 – Allow to cool and serve.
Eat and Enjoy!
Nutritional Content
1 serving = 1 pretzel
Calories: 121
Total Fat: 3 gm
Cholesterol: 8 mg
Sodium: 71 mg
Carbohydrates: 22 gm
Dietary fiber: 7 gm
Protein: 3 gm
Nutritional Information estimated at MyFitnessPal.com. Data may not be accurate.

Hummus

Clean Eating Hummus
(Makes 3 cups or 12 servings)
Ingredients
2 cans chickpeas
Juice of 1 lemon
1/2 cup tahini
1/2 tsp. salt
1 clove of fresh garlic (2 garlic cloves if you don’t have to talk to anybody the next day)
Water (optional) – just enough to get the right consistency
Directions
Step 1 – Place all ingredients in your food processor and blend until smooth (Please remember to put the lid on before you turn on the processor!).
Note: If your Hummus is too thick, add either more lemon juice (that would be my choice), or a little water to loosen it up a bit.
Eat and Enjoy!

Nutritional Content
1 serving = 1/4 cup
Calories: 145
Total Fat: 6 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 318 mg
Carbohydrates: 18 gm
Dietary fiber: 4 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 7
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Southwest Black Bean Dip

Clean Eating Southwest Black Bean Dip

Ingredients
2 cups dry, black beans cooked in 6 cups water
1 (8 oz.) jar clean salsa
3 tbsp. cumin
3 tbsp. garlic powder
3 tbsp. onion powder
2 tbsp. chili powder
1 lb organic frozen corn
Salt to taste

Directions

Step 1 – Combine all ingredients in a crock pot.

Step 2 – Cook on high for approximately 6 hours, or until the beans are cooked through.

Eat and Enjoy!

Nutritional Content
1 serving = Entire recipe (This makes a lot – at least 8 cups – and in all honesty, I forgot to measure exactly how much this makes. So I’m giving you the info for the entire recipe instead.)

Calories: 1713
Total Fat: 9 gm
Saturated Fats: 2 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 1063 mg
Carbohydrates: 334 gm
Dietary fiber: 107 gm
Sugars: 23 gm
Protein: 96 gm
Estimated Glycemic Load: 123

Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Pam's Ice Cream Sandies!

Ice Cream Sandwiches

ICE CREAM SANDWICHES

I scream, you scream, we all scream for ice cream...when we step on the scale and see the damage! Here's a recipe I made up for a skinny version you won't regret, filled with nutritional benefits!

"Ice Cream"
1 c non fat plain greek yogurt
1 scoop vanilla or chocolate protein powder
1 packet truvia

Whip ingredients together and stick in the freezer.

"Cookies"
1/2 c nut butter (pick your favorite)
1 scoop chocolate or vanilla protein powder
1 c oatmeal
4 T flax meal
1/4 c eggwhites
Optional - 1/4 c chopped nuts, raisins, unsweetened coconut, other dried fruit, etc.

Mix ingredients together, cook on a sprayed cookie sheet about 10 minutes (more if you want crunchy cookies, less if you want soft cookies - for chewy they will not looked cooked).

After the cookies have cooled, take the ice cream out of the fridge and spread between the cookies, making a sandwich.

 

Original: http://barbiebootcamp.blogspot.com/2011/06/ice-cream-sandwiches.html

 

Pam's Protein Power Cookies

Protein Power Cookies

POWER PROTEIN "COOKIES"

· 1/2 c. organic natural nut butter (use your favorite…almond is mine)
· 1/3 c. raw agave nectar
· 2 Tbsp. flax meal
· 1 tsp. sea salt
· 2 c. cooked quinoa, completely cooled (prepare according to package)
· 1 c. old fashioned rolled oats (unprepared)
· 1/2 c. dried, shredded, unsweetened coconut
· 1 scoop vanilla protein powder
· Add ins: add whatever you would like to this basic dough! (Ideas – cranberries and slivered almonds; carob chips; raisons; peeled, diced apple; any unsweetened, dried fruit!)

Preheat oven to 350 degrees. In a large bowl, combine all of the ingredients except your “add ins” by smooshing with your hands. Add your add ins and smoosh some more. Mold into small patties, place on a non-stick cookie sheet and bake for approximately 12-15 minutes (cookies should not look fully cooked). The cookies will have a chewy texture and keep in the fridge for about a week.

Clean Candy *Barbie Bootcamp

Clean Candy

Especially for girls with our monthly visitor, we all sometimes just want something chocolate! I discovered Simply Lite chocolate bars (http://www.simplylitefoods.com/products.asp) at the grocery store, but Robb's doesn't have them so you can always order online. The company actually makes peanutbutter cups and coconut patties BUT they're much more of a semi-clean cheat than my versions which incorporate protein and flax and other whole foods so I recomend NOT taking the easy way out...but you do need the bars for the recipes.

Peanutbutter Cups
Ingredients
Nut Butter or PB2
Flax Meal
almond milk
Vanilla Protein Powder
Simply LIte chocolate bar

Mix 1/2 c nut butter with 2 T flax meal and 1 scoop vanilla protein powder and slowly add almond milk until it's a firm but moist mixutre. Roll into small balls and flatten with your palm onto parchment paper. Melt the chocolate bar and spoon melted chocolate over each ball of peanutbutter and refridgerate til firm

Almond Joy
Unsweetened coconut
coconut extract
2 t agave nectar
flax meal
almonds
almond milk
vailla protein powder
Simply lite dark chocolate bar

Mix 1/2 c coconut with 1 t coconut extract, protein powder and 2 T flax meal. Slowly add milk until it's wet but firm, add the agave nectar and mix more. Roll into little balls, flatten with your palm onto parchment paper. Press 1 or 2 almonds onto the coconut balls. Melt the chocolate bar and spoon melted chocolate over each ball. Refrigerate til solid.

If you make a protein shake with almond milk and LOTS of ice, it comes out to be a very thick ice-cream like shake...you could cut some of these up to make your very own Blizzard!

 

Original Post: http://barbiebootcamp.blogspot.com/2011/07/clean-candy.html

Chocolate Sour Cream Cupcakes

Chocolate Sour Cream Cupcakes

Five eggs become one whole egg plus two whipped egg whites for structure and a bit of whole-wheat pastry flour adds the protein needed for strength and shape, plus whole-grain benefits.  

Serves:
Makes: 12 cupcakes.
Hands-on time: n/a
Total time: n/a

CATEGORY:
Freezable

INGREDIENTS:

• 1 cup unsweetened natural cocoa powder
• 1 1/4 cup Sucanat, divided
• 1/4 cup whole-wheat pastry flour
• 1/4 tsp kosher salt
• 1/4 tsp baking soda
• 1 cup organic low-fat sour cream
• 1/3 cup plus 2 tsp skim milk, divided
• 1 tbsp olive oil
• 1/2 tsp pure vanilla extract
• 1 whole egg plus 2 egg whites
• 1 oz bittersweet chocolate, chopped, plus more for garnish if desired

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
2. In a large mixing bowl, combine cocoa powder, 1 cup Sucanat, flour, salt and baking soda.
3. In a medium mixing bowl, whisk together sour cream, 1/3 cup milk, oil, vanilla and whole egg. 
4. Make a well in the center of the dry ingredients and pour in wet ingredients. Combine everything with a rubber spatula.
5. Add egg whites to a large clean, dry mixing bowl or the bowl of a stand mixer. Whip whites with hand beater or whisk attachment of stand mixer until they begin to get foamy. Add remaining 1/4 cup Sucanat very gradually to whites. Continue whipping whites into medium-stiff peaks. 
6. Fold whites in thirds into cake batter, gently but assertively with rubber spatula. 
7. Fill each of the 12 cupcake liners 3/4-full with batter. Tap bottom of filled muffin pan on countertop and transfer immediately to oven. Bake for 45 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
8. Remove from oven and let cupcakes cool completely. 
9. When cupcakes are completely cool, combine chocolate and remaining 2 tsp milk in a microwave-safe bowl. Microwave on 50% power for 30 seconds. Stir until melted chocolate is completely smooth. Spread a thin layer on top of each cupcake. Sprinkle additional chocolate shavings on top, if desired.

TOPPING TAKE-TWO:
Substitute 1/2 cup low-fat sour cream mixed with 1 tbsp honey for the chocolate glaze. Put a 1/2-tsp dollop on each cupcake and top with sliced strawberries.

Nutrients per cupcake: Calories: 160, Total Fat: 6 g, Sat. Fat: 3 g, Carbs: 28 g, Fiber: 3 g, Sugars: 22, Protein: 4 g, Sodium: 85 mg, Cholesterol: 10 mg

 

http://www.cleaneatingmag.com/Recipes/Recipe/Chocolate-Sour-Cream-Cupcakes.aspx

Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies

Sink your teeth into these! Six ingredients, two steps and 20 minutes is all you'll need to whip together two dozen of our no-flour, dairy-free, low-sugar cookies.

 

Serves:
Makes: 24 cookies
Hands-on time: 10 minutes
Total time: 22 minutes

INGREDIENTS:

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

INSTRUCTIONS:

1. Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
2. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 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.

Nutrients per cookie: Calories: 110, Total Fat: 8 g, Sat. Fat: 1.5 g, Carbs: 10 g, Fiber: 1 g, Sugars: 3 g, Protein: 2 g, Sodium: 55 mg, Cholesterol: 10 mg