Zucchini, Black Bean and Brown Rice Skillet

This recipe has been one that I have made for quite some time, but have kind of swept it under the rug while working on developing new recipes.  I decided it was time to bring this one back the other night, and I remembered why I used to cook it often.  It is DELICIOUS, so easy and reheats very well for leftovers.  Almost feels sinful, but I promise, it is a clean, healthy dish that the whole family will love.  Enjoy!

Zucchini, Black Bean and Brown Rice Skillet

Ingredients

1/2 tbsp coconut oil
1 Tbsp garlic, minced
1 large zucchini, halved lengthwise and sliced
1 14.5 oz can of diced tomatoes (look for the no salt added)
1 15.5 oz can of black beans, drained and rinsed
2 cups of cooked brown rice
Sea salt and pepper to taste
Hand grated parmesan cheese for optional topping

In a large skillet, over medium heat, melt coconut oil.  Add minced garlic and sauté for 1 minute, or until fragrant.  Add zucchini and continue to cook for 5 minutes, or until the zucchini gets tender, but not mushy.  Add tomatoes, black beans, sea salt and pepper to taste.  Allow to cook for an additional 2-3 minutes to incorporate flavors.  Add brown rice.  Mix well and cook for 5 minutes to insure all ingredients are properly heated.  Serve topped with optional hand grated parmesan cheese.

French Cut Green Beans and Bean Sprouts Over Sweet Potato Puree

Last weekend, we went on a spur of the moment exploration of the small, yet historical "downtown" in our town.  We wanted to try some local food and decided on a farm to table, locally owned restaurant that we had seen advertisements for at our local farmers market.  I was a bit hesitant to try it because the entire menu consisted of meat entrées but then my husband pointed out, in small letters at the bottom of the menu, that they would cater to vegetarian/vegan needs.

I am so glad we decided to eat there because the food the chef cooked was AMAZING!!  I gave the waitress a list of things that I avoid (soy based products and obviously meat) and let the chef do his thing.  Although it was delicious, the price was not something I would spend on a regular basis, so I decided to recreate it on my own.  This recipe can easily incorporate a protein source.  Grill or bake up some chicken, or any other protein of your liking and add it on top.  Enjoy!

French Cut Green Beans and Bean Sprouts 

Over Sweet Potato Puree 

Ingredients (makes 2 servings, or one large serving)

1/2 Tbsp coconut oil

1 Tbsp garlic, minced

1 cup fresh, french cut green beans (green beans, sliced lengthwise)

1 cup bean sprouts

Sea salt and pepper to taste

2 Tbsp raw, unsalted cashews, roughly chopped

For the puree:

1/2 cup vegetable broth

1/2 large sweet potato, cooked and peeled (I pierce mine and cook them whole at 400* for one hour)

1 Tbsp garlic, minced

Dash of sea salt and pepper to taste

In a large pan, over medium heat, melt coconut oil.  Add 1 Tbsp of garlic and sauté until fragrant, about 2 minutes.  Add french cut green beans and sauté for an additional 5 minutes.  Add bean sprouts and continue to cook for 2 minutes.  Add sea salt and pepper to taste and top with chopped cashews.  Toss well and serve over sweet potato puree. 

For the puree: In a blender or food processor, add vegetable broth, cooked sweet potato, garlic, sea salt and pepper to taste.  Puree until mixture is a smooth consistency.  Plate a nice amount of the puree and top with the sautéed green beans and bean sprouts.  

Clean Honey Mustard Vinaigrette

I've been on the hunt for a good salad dressing without all the added preservatives and calories that many store bought brands have.  I am not a huge oil and vinegar fan, so I have been reluctantly staying away from salads.  I love salads and I have missed eating them, but I will be honest, my go-to dressing has ALWAYS been ranch.  And I'm talking, full fat, restaurant style ranch dressing!  Since ranch dressing does not fit in to my lifestyle change (trying to stay away from as much dairy as possible) I remembered the honey mustard that my grandpa used to make us for our sandwiches and thought, why couldn't I make that into a vinaigrette.  I played around with a few ingredients, and added it to a nice kale salad and it was on point!  This recipe can be easily double, tripled, etc. Enjoy!

Clean Honey Mustard Vinaigrette

Ingredients

2 Tbsp Oil of choice (I use avocado oil)
2 Tbsp raw, unfiltered honey
2 Tbsp organic yellow mustard
1/2 Tbsp balsamic vinegar
Sea salt and pepper to taste

Combine all ingredients in a glass jar (I used a mason jar).  Seal lid tightly and shake until all ingredients are well incorporated.  Store in the refrigerator and heat before serving to re-melt the coconut oil.

Easter Splurge Special: Cinnamon Rolls, Cinnabon Copycat

Every time I go to the mall, the smell of Cinnabon lures me in, EVERY, SINGLE TIME!!  It is one splurge that I just can't deny.  I have tried several different varieties of cinnamon rolls, even the store bought dough with the "Cinnabon" name on it and none stack up to the amazingness called Cinnabon.  I am here to tell you that I have come pretty darn close to replicating the recipe and let me say, there will not be one left once you make this recipe.  Normally my recipes are as clean and healthy as they can get, but this is a special splurge recipe, just in time for Easter breakfast.  Enjoy!

Cinnamon Rolls-Cinnabon Copycat

Makes 1 dozen

Ingredients

For the dough:

2 cups whole milk
1/2 cup butter
1/2 cup sugar
1 package active dry yeast
4 cups all purpose flour + 1/2 cup for kneading
1/2 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp salt

For the filling:

1/3 cup butter, softened
1 cup brown sugar
2 1/2 Tbsp ground cinnamon
optional: pecans or any other nut variety

For the frosting:

1 cup butter, softened
1 8oz package of cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
1 tsp lemon juice

Preheat the oven to 400*

For the dough:
In a large pot over med/high heat, combine milk, butter and sugar.  Heat until almost to a boil, being careful not to scald the milk.  Remove from the heat and allow to cool.  Once cooled, add yeast to milk mixture and mix.  Transfer liquid to a bowl and add 4 cups flour, baking powder, baking soda and salt.  Mix until all ingredients are incorporated.  Cover with a towel and allow to rise for one hour or until dough has doubled in size.  Once dough is done rising, knead an additional 1/2 cup of flour into dough on a clean surface.  Roll dough out into a rectangular shape, about 18"x9".

Cover dough evenly with filling ingredients.  Roll the dough tightly lengthwise, away from you, forming a roll.

Using a sharp knife or non-flavored dental floss (shown below), cut roll into 2" sections, discarding the end pieces.

Place in a greased 9"x13" baking dish, almost touching and allow to rise for an additional 20 minutes.  Bake at 400* for 15-20 minutes or until golden brown.

For the frosting:
Combine butter and cream cheese in a stand mixer with the paddle attachment.  Beat on medium speed for 2-3 minutes to incorporate ingredients.  On the slowest speed, slowly add powdered sugar, mixing until well incorporated.  Add vanilla and lemon juice and beat on medium speed for an additional minute.  When cinnamon rolls are cooled, add frosting evenly over the top.

Clean Vegetarian Pancit

I think it is safe to say that Asian food is one of my favorites, but then again, I could go back and forth between Italian and Mexican too!  I just love food!  When my family was stationed in Washington DC, I worked with some of the most amazing people who introduced me to a wide variety of Asian food, which before I would have never tried.  This developed my love for all things noodles!  Asian food isn't particularly "unclean" but for my liking, and for my vegetarian preference, I took one of my favorites, Pancit and cleaned it up a bit to fit it into the requirements of my 5 week challenge (I will write up the details of this challenge after the next one is finished).  Enjoy!

Clean Vegetarian Pancit

Ingredients

1 package of brown rice spaghetti noodles (I use Trader Joe's brand)
1 Tbsp coconut oil
3/4 cup carrots, peeled and sliced
1 cup snow peas
1/2 head of cabbage, shredded
1 Tbsp garlic, minced
1 medium onion, sliced
3/4 cup mixed wild mushrooms, sliced
1/2 cup low sodium soy sauce or liquid aminos
1 1/2 cup water
Sea salt and pepper to taste

Cook brown rice noodles according to package directions.  Drain and make sure you rinse, as brown rice noodles tend to be stickier, set aside.

Heat 1/2 Tbsp of coconut oil in a wok over medium/high heat.  Add carrots, snow peas and cabbage, sauté for 5 minutes.  Set aside on plate to be added back to the wok later.  In the same wok, heat additional 1/2 Tbsp coconut oil.  Sauté garlic and onion for 5 minutes or until tender.  Add mushrooms and cook an additional 2-3 minutes.  Add low sodium soy sauce or liquid aminos and water. Bring to a boil.  Reduce heat and add cooked brown rice pasta and stir fried veggies.  Allow to cook for an additional 5 minutes to incorporate flavors.  Add sea salt and pepper to taste.