Simple Pesto Sauce

I have been getting good use out of my new food processor since I got it about a month ago.  One thing I have wanted to try has been a simple pesto sauce, but my blender just couldn't do the trick.  I had purchased a huge bunch of basil from our local farmers market and thought it was a perfect time to use that food processor for some fresh pesto sauce!  Combine this sauce with some brown rice pasta noodles and you have yourself a healthy, tasty dinner.  Enjoy!

Simple Pesto Sauce

Ingredients

2 cups fresh basil leaves
2 cloves of garlic
2 Tbsp walnuts (or any other nut you prefer)
1/4 cup + 2 Tbsp olive oil
1/4 cup hand grated fresh parmesan cheese
Sea salt and pepper to taste

Combine all ingredients into a food processor.  Blend until mixture has reached smooth consistency.  Toss with fresh cooked brown rice pasta, topped with additional fresh grated parmesan cheese.

Clean Pumpkin Pie Oatmeal Cookies

It's about that time of year!  Pumpkin EVERYTHING and I love it!  Fall is my favorite season and I am guilty of stock piling everything pumpkin while it is out for this short period of time. While my eating habits have changed dramatically since last Fall, I am determined to enjoy all the pumpkin that the season has to offer, just in a different way. Enjoy!

Clean Pumpkin Pie Oatmeal Cookies

Ingredients 

1 cup rolled oats 

3/4 cup almond flour

1 1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice 

1/4 tsp sea salt

1 egg

2 Tbsp coconut oil 

1 tsp vanilla 

1/2 cup pumpkin purée 

1/2 cup raw honey 

Preheat oven to 350*. Combine rolled oats, almond flour, baking powder, pumpkin pie spice and sea salt in a medium bowl, set aside. In a large bowl, combine egg, coconut oil, vanilla, pumpkin purée and raw honey. Add oat mixture to pumpkin mixture and stir well to incorporate all ingredients.  Spoon cookie dough onto parchment paper lined cookie sheet and bake for 12-15 minutes. Makes 12-16 cookie depending on size.

Avocado, Cilantro and Jalapeño Hummus

I haven't always been a big fan of hummus. It took me years to find one that I could actually tolerate and it happened to be at Trader Joe's. Their Cilantro and Jalapeño Hummus is to die for but now that we have moved, there isn't a Trader Joe's near us. I have always wanted to try to make my own but the process always seemed so complicated and I had no idea what Tahini was or where to find it. I finally got a food processor and decided that now was the perfect time to try to make some of my own!  The process was anything but complicated and the end product was delicious. Enjoy!

Avocado, Cilantro and Jalapeño Hummus

Ingredients 

1 can of chickpeas, drained and rinsed 

1 whole avocado, skin and pit removed 

1 cup cilantro, roughly chopped

1/2 jalapeño

2 tsp tahini

1/4 cup olive oil

2 Tbsp garlic

1 tsp garlic powder 

Squirt of fresh lime juice

Sea salt to taste 

Combine all ingredients in a food processor and blend until mixture reaches a smooth consistency. 

Clean, Four Ingredient, Raw Brownies

I have a sweet tooth!  I am always looking to try out new sweet treats and this one will blow you away! These are so delicious, you will fulfill your chocolate craving without all of the guilt. There is no doubt that these will taste like a cheat treat but are anything but a cheat. Enjoy!

Clean, Four Ingredient, Raw Brownies

Ingredients 

2 cups pitted dates 

1 cup almond flour 

1/3 cup dark cocoa powder 

1 Tbsp raw honey 

Add dates to a food processor. Process until dates begin to form a ball. Add almond flour, dark cocoa powder and raw honey. Process until all items are well blended. In a parchment paper lined, square baking dish, press date mixture evenly across the bottom. Refrigerate for at least 3 hours or freeze for 1 hour. Cut into squares and sprinkle optional cocoa powder on the top. Store in refrigerator for optimal freshness. 

Cucumber Bruschetta Salad

I love bruschetta, well lets be honest, I love all Italian food!  I used to make an amazing bruschetta, but as my health journey has evolved, I have steered away from eating a lot of bread.  This weekend, a co-worker of my husbands was going out of town and allowed us to raid his garden!  What vegetarian wouldn't take complete advantage of that type of offer?!?  Along with a ton of other yummy veggies, we got some cucumbers and yellow/red grape tomatoes.  They sat uneaten all weekend because it was a holiday weekend and an excuse to overindulge (well my excuse anyways).  Today, after feeling the effects of the weekend festivities, I knew I needed to get back on track.  I remembered an amazing post one of my best friends had shared of her cucumber bruschetta (bruschetta on sliced cucumber instead of bread), so I decided I would make a salad with the same ingredients that I use in my bruschetta!  It turned out so well, there is none left!  Enjoy!!

Cucumber Bruschetta Salad

Ingredients

3 large cucumbers, peeled and sliced
12 (or more as desired) grape tomatoes, halved
1 Tbsp garlic, minced
4 leaves of basil, roughly chopped
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Sea salt and pepper to taste
Hand grated parmesan cheese for topping

Combine all ingredients in a large, air tight container.  Toss well to allow all ingredients to incorporate.  Let stand for at least an hour in the fridge.

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.

Clean Nut Butter Cups

I'm baaaack!  I've been a little MIA the last few weeks due to my schedule changing a bit, which crossed with the times I usually blog.  I'm definitely coming back with an awesome, and super easy recipe for those sweet cravings.  I've been doing some research on ways to clean up my favorite candies which you saw first in my Clean Almond Joy Bites recipe and now I am tackling peanut butter cups.  I love peanut butter but prefer almond butter, and this recipe is so versatile, you can use any sort of nut butter that you prefer.  There are 3 ingredients which makes them even more amazing because there isn't any artificial, unnecessary junk in them!  Enjoy!

Clean Nut Butter Cups

Ingredients

1 3.5oz bar of 75% dark chocolate or higher
1 Tbsp raw honey
10 tsp nut butter of choice (I use Justin's Maple Almond Butter)
10 mini muffin liners

In a microwave safe bowl, break up the dark chocolate.  Heat the chocolate in 30 second intervals, stirring in between, until completely melted.  The stovetop can also be used with a double broiler.  When chocolate is completely melted, add 1 Tbsp of raw honey.  On a small baking sheet, spread out 10 mini muffin liners.  Carefully scoop one small spoon full of chocolate in the bottom of each mini muffin liner, just enough to coat about 1/8 of an inch of the bottom of the liner.  Place baking sheet in the freezer for 10 minutes to allow bottom layer to harden.  When first layer of chocolate is hardened, remove from the freezer and add 1 tsp of nut butter to each mini muffin liner, followed by another spoon full of chocolate, enough to completely cover the nut butter.  Allow to harden for an additional 10 minutes in the freezer.  Remove liner and devour!

Roasted Red Pepper Zoodles

This is the first time I have ever tried to "fire roast" any vegetables.  It has always seemed pretty intimidating to me but I have a new found love for zoodles (zucchini noodles) and wanted to mix things up a bit. Turns out, "fire roasting" wasn't as difficult as it seems.  It is hard to find a nice pasta sauce that doesn't contain a ton of heavy cream and butter, both of which I am no longer eating.  This recipe gives you that thick constancy and is the perfect sauce for zoodles, spaghetti squash and I am dying to try it on brown rice noodles.  Enjoy!

Roasted Red Pepper Zoodles

Ingredients

For the sauce:

2 large red bell peppers
1/4 onion, roughly sliced
2 oz parmesan cheese (be sure to buy a block and hand grate the cheese to steer clear of nasty clumping agents that are put in pre shredded cheese)
1 Tbsp extra virgin olive oil
1 tsp parsley
1 tsp garlic powder
1 tsp sea salt
1 tsp pepper





For the zoodles:

2 large zucchini
1/2 Tbsp coconut oil
1 Tbsp garlic, minced
Sea salt to taste

Additional grated parmesan cheese and parsley for topping

Set oven temperature to broil and move the top rack up, closer to the broiler flame, but not touching.  On a large cookie sheet or baking stone, place whole bell peppers on their side along with the sliced onion.  Allow to broil, turning peppers and onions so that the peppers are nicely blackened on each side and the onions are nicely golden.  Be sure to keep an eye on the veggies during this process as they can burn easily on broil.  Remove from oven and place peppers and onions in a sealed baggie.  Allow to sit and cool for 10 minutes.

While peppers and onions are cooling, melt 1/2 Tbsp coconut oil in a large pan, over medium heat.  Using a Veggetti, or other veggie spiral slicer, make noodles from the 2 large zucchini.  Add them to the pan with the coconut oil, along with garlic and sea salt to taste.  Allow zoodles to cook until they are soft, but not mushy.

When peppers and onions are cooled, remove the outer, waxy layer off of the peppers (it should come off fairly easy).  Add peppers, onions, grated parmesan cheese, olive oil, parsley, garlic powder, sea salt and pepper to a blender or food processor.  Puree until the mixture becomes desired constancy.  Add the sauce to the pan with the cooked zoodles.  Mix and allow to heat for 5 minutes to incorporate all the flavors.

Clean Waffle/Pancake Batter

I love waffles and pancakes!  Who doesn't?  They are one thing that has been hard for me to give up in this new clean eating lifestyle.  I have managed to clean up many of my favorite dishes, so I figured I would give waffle/pancake batter a try.  I'm going to be honest when I say that I was expecting them to taste a bit like cardboard (not that I have experience tasting cardboard, haha).  We were snowed in a good majority of last week and when I get board, I cook.  I spent some time in the kitchen this weekend toying with several different ingredients and I am happy to say that I came up with a delicious recipe for waffle/pancake batter that not only did I love, but so did my 5 year old daughter.  Win, win in my eyes!  Enjoy!

Clean Waffle/Pancake Batter

Ingredients

2 cups oat flour (grind up steel cut oats until they are the consistency of flour)
1 cup unsweetened almond milk
1 egg
1 ripe banana, mashed
2 tsp pure honey
1 tsp vanilla extract

Coconut oil for the pan, griddle or waffle iron

Optional toppings: Pure maple syrup, nut butter, fresh fruit

In a large bowl, combine all ingredients, mix well.  Scoop 1/4 cup of batter onto a coconut oiled pan, griddle or waffle iron and cook until golden brown on each side.  Top with optional toppings.

Clean Almond Joy Bites

I have a serious sweet tooth!  I have been tinkering around in the kitchen trying to come up with clean ideas to help with my sweet tooth.  My Dark Chocolate Covered Frozen Banana Bites are delicious, but I needed more of a variety.  I racked my brain for something else I could do with chocolate and fruit/nuts, and came up with this.  Enjoy!

Clean Almond Joy Bites

Ingredients

Filling:
1 1/2 cups unsweetened shredded coconut
2 Tbsp coconut oil, melted
3 Tbsp pure honey
1 tsp vanilla

1/4 cup raw almonds

Coating:
1 3.5oz bar of 75% or higher dark chocolate
1 Tbsp coconut oil, melted
1 Tbsp pure honey

In a medium bowl, combine filling ingredients.  Mix well to make sure ingredients are incorporated well.  Using your hands, make bite size balls out of the filling mix, placing them on a cookie sheet lined with parchment paper.  Place 1 or 2 raw almonds on each bite size coconut ball.  In a microwave safe bowl (or using a double broiler on the stove), melt the dark chocolate in 30 second increments, stirring in between each 30 seconds, until fully melted.  Add 1 tablespoon coconut oil and 1 tablespoon honey to the melted chocolate.  Using a spoon, evenly coat each coconut bite with the melted chocolate.  Refrigerate until chocolate hardens.

Bruschetta Quinoa Salad

The nasty germs made their way to our house last week!  Everyone was down at some point during the week so I was a bit MIA.  With a healthy house, I was able to try some new ideas in the kitchen.  Since quinoa and I have a fairly new relationship, I have kept my recipes pretty simple.  I haven't strayed away from hot dishes and was a bit intimidated by cold, salad-like quinoa recipes.  I decided to alter my Bruschetta Quinoa Skillet to a salad version that would be delicious as a side salad, and versatile enough to prep for meal prep.  This was honestly the first time I have ever tried cold quinoa and I must say, it is just as delicious.  Enjoy!

Bruschetta Quinoa Salad

Ingredients

2 cups cooked quinoa (about 1 cup uncooked)
1 cup grape tomatoes, halved
1 cup mini mozzarella balls
12 basil leaves, roughly chopped
2 Tbsp garlic, minced
4 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 Tbsp pure honey
Sea salt and pepper to taste

In a large bowl, combine all ingredients.  Mix well to incorporate all the flavors.  Store in an air tight container, in the refrigerator, for at least 1 hour to allow the ingredients to marinate.

Cauliflower Pizza Crust

Hands down, my favorite cheat meal is pizza!  I don't eat it as often as I could, for obvious reasons (it goes straight to my rear end!) but when I want a healthier version of my beloved favorite food, I opt for the cauliflower crust!  When I talk about making my pizza crust out of cauliflower, I almost always get the strangest looks.  It may sound strange, but believe me, it is delicious.  Nothing will ever top the taste of a traditional pizza, but this does come in a close second!  Enjoy!

Cauliflower Pizza Crust

Ingredients

1 head of cauliflower, cooked and riced
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 egg, beaten
1/2 tsp garlic, minced
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp sea salt
Desired pizza toppings
Coconut oil to coat pizza pan/stone

Preheat the oven to 450*.  Coat pizza pan/stone with coconut oil.  In a large bowl, combine cauliflower, cheeses, egg, garlic, oregano, garlic powder and sea salt.  Pour out onto pizza pan/stone and using your hands, gently pat the cauliflower mixture to form a round "crust".  Bake for 15 minutes (may take a few minutes longer, depending on desired crust thickness) or until golden brown.   Remove the crust from the oven and change the oven setting to "broil".  Top the crust with desired toppings and broil for 3-4 minutes.

Meal Prep 101

When I first put together the guidelines for my 5 week challenge (which I will share next week), I knew that meal prep would be a huge factor in my success.  If I leave my meals up to chance, more than likely, it won't be the cleanest option.  Since one of the goals of my challenge group was to eat completely clean (minus one cheat meal a week), I knew I had to meal prep.

Surprisingly, I actually enjoy meal prepping for the work week.  It's no surprise that I love to cook and the satisfaction of knowing that mine and my husbands meals were not going to be guess work, is awesome!  It most certainly has kept me on track and keeps the week free of stress and worrying about what to make for lunches.

One thing that comes to mind behind the idea of meal prepping is this quote: "by failing to prepare, you are preparing to fail".  Since a lot of people struggle with the nutritional aspect of a healthier lifestyle (myself included), meal prepping is so important.  It not only sets you up for success, but it helps develop that routine that is so important when converting to a healthier self.

One thing that I have become aware of during this challenge is that eating clean does not have to be boring!  I haven't felt deprived once and i actually enjoy having everything laid out for me.  I have delicious food to eat and the best thing is knowing what amazing things I am doing for my body by fueling it with the right food.  If you know me personally, you know that I am an avid planner.  If there is a way to plan something, I am planning.  So it should be no surprise that I love my meal prepping.

I have decided that meal prepping is so important to me and important in continuing this healthy way of life, that I wanted to share some tips I have come up with so that you can also be successful!

What you will need:

Tupperware containers in various sizes
Mason jars
Ziploc baggies
Sharpie

Tips:

• Start by planning out your menu for the week (see the awesome menu planner below).
• Carve out 2-3 hours (I prep on Sundays) for meal prepping.
• Prep for the 5 day work week at the most.
• Cook a large portion of a good carb (I usually do brown rice).
• Wash all veggies and fruit.
• Steam/roast any veggies desired.
• Cut up any raw veggies or fruit you will be using.
• Cook a large batch of protein (we cook a whole chicken in the pressure cooker for the week).
• Boil some eggs-easy and a good source of protein. 
• Portion everything out amongst your containers (I placed a nice guide of portion sizes down below for ladies-I double that size for my husband)
• I usually have a good carb, protein and veggie in each container for lunch and fruit/grains for breakfast and snack.
• Label everything-since I prep for myself and my husband, I label our containers with our names and what meal it is for.  For myself, I also label mine with the calories. 

I have a couple go-to recipes that I rotate for breakfast.  You can check out my Greek Yogurt Parfait and Overnight Steel Cut Oats recipes.  Prep them in mason jars for a quick, grab and go breakfast. Grapefruit with a touch of honey is also a delicious and easy breakfast to prep and a nice veggie omelet is always a good choice as well.

For snack, I keep it pretty simple.  I will usually prep a dozen hard boiled eggs and separate them in pairs in ziploc baggies.  I keep them in their shell until I am ready to eat them to keep them fresh for a longer period of time.  Another delicious and easy snack is an apple with nut butter.  My favorite nut butter of all time is Justin's Maple Almond Butter.  Not only is it fantastic, but it comes in individual squeeze packets that make prep for this snack a cinch.  Lastly, a no fail snack is a good fruit salad.  Cut up some of your favorite fruit, squeeze a bit of lemon juice on top and sprinkle with cinnamon!  Divide it up into desired proportions and you have yourself a yummy snack.

For lunch, I tend to prep a few different varieties of similar ingredients to keep it easy but to avoid getting bored.  I almost always have a brown rice base to my lunches.  Accompanied by a protein, which mine is always black beans (they are my favorite) and a large serving of veggies.  I love making my Vegetarian "Fried" Brown Rice.  It reheats nicely and is something different than the boring rice and veggies.  Along with my fried rice, I  found this fantastic, simple idea from a vegetarian/vegan restaurant I went to on vacation.  It was so good that I thought, why couldn't I recreate this for meal prep.  It simply is wild rice, black beans, pico de gallo, and guacamole (I smash up an avocado, add a little of my pico de gallo, garlic powder and sea salt).  Mix all those ingredients together and it is so delicious!  I got some simple sauce containers with lids (the kind you see at Mexican restaurants that you can take salsa home in-from Smart and Final) and I put my toppings in them.  So easy and they can be tossed after using.  Another go-to lunch prep is brown rice, black beans and a half of a roasted sweet potato.  Sweet potatoes are an easy thing to prep and they too, heat up nicely.  Quick and easy tip on prepping sweet potatoes:  Preheat the oven to 400*, pierce your sweet potatoes, cook for 1 hour.  They come out fantastic every, single time!

The one meal that I don't prep, is dinner.  I cook my dinner's fresh because I have the time to do so.  If you don't have that option, prepping dinners is perfectly fine.  For those busy, on the go, men and women, meal prepping for dinner is a fantastic idea.  Any of my lunches above can be used for dinner as well.   A couple other recipes that I like to cook for dinner are: Coconut Chickpea Curry, Curry Pumpkin Penne Pasta, Taco Salad (meat can be prepped ahead of time and quickly added to some lettuce and veggies), Chef Salad (use prepped protein and veggies).  

Here are some fantastic resources that I have found and use weekly for my meal prepping.  

I hope some of my tips have given you a better understanding of meal prepping.  Set yourself up for success!  

Pico de Gallo

On my journey to clean up my eating, I have found that some foods have ingredients that just shouldn't be there.  One of the items that I love, but have found such unnecessary ingredients is salsa. Being from Southern California, salsa is a staple in a lot of my meals and it can be a nice addition to clean eating, as long as it doesn't contain anything other than veggies (and a small amount of lime juice and seasonings).  You really have to pay attention to the labels when you are buying store bought salsa and a ton of them contain sugar!  Since I am trying to stay away from added sugar, I have journeyed into making my own salsa.  I am usually one for smoother salsa, but I dabbled in making my own pico de gallo and it was surprisingly very satisfying.  This recipe can be double, tripled, etc, to fit your needs.  Enjoy!

Pico de Gallo

Ingredients

4 Roma tomatoes, chopped
1/4 yellow onion, chopped
1/2 large jalapeño, diced (with or without seeds according to your heat preference)
1/2 cup cilantro, chopped
Juice from 1/2 lime
1/4 tsp garlic powder
1/8 tsp cumin
Sea salt to taste

Combine all ingredients in a medium bowl.  Toss well to make sure all ingredients are incorporated.  Store in an air tight container, in the fridge, to allow flavors to meld.

Dark Chocolate Covered Frozen Banana Bites

I am now on week 4 of my 5 week clean eating challenge (post coming soon).  I can tell you, I feel so much better eating clean and hydrating.  I have always struggled with my sweet tooth but have been pretty good resisting the temptations of sweets by not having them in my house.  I needed to come up with something clean to satisfy that sweet tooth so I could remain accountable for my good eating habits.  I have always loved the chocolate covered, frozen bananas on a stick from the fair and have created chocolate covered banana bites with peanut butter in the middle, but I needed to keep it a bit more clean so I decided to omit the peanut butter (although almond butter would be a clean substitute) and use 85% dark chocolate.  Enjoy!

Dark Chocolate Covered Frozen Banana Bites

Ingredients

2 large bananas
1 3.5oz bar of dark chocolate (75% cocoa or higher)
1/4 cup granola (try my recipe for Steel Cut Granola here)

Peel and slice bananas into roughly 36 pieces.  In a microwave safe bowl, break up dark chocolate bar.  In 30 second increments, microwave the dark chocolate, stirring between each 30 seconds.  You can also melt the dark chocolate on the stove, using a double broiler.  When the dark chocolate is fully melted, dip each banana slice in the dark chocolate, coating it as much as desired.  Place chocolate coated bananas on a cookie sheet covered with parchment paper.  Sprinkle with granola (can also use other toppings such as crushed nuts) and place in freezer for at least 2 hours.

Greek Yogurt Parfaits

Yesterday was meal prep day!  I love prepping my meals for the week. It definitely makes it easier to keep on track and saves a lot of time during the week. One of my favorite breakfasts to prep is a simple Greek yogurt parfait. It's delicious, easy and a quick grab and go breakfast for those on the run. It is so versatile and can be changed up so it doesn't get boring. Enjoy!

Greek Yogurt Parfait 

Ingredients 

1/2 cup plain Greek yogurt (I use Fage)

1/2 Tbsp pure honey

1/4 cup chopped fruit of choice 

1 tsp chia seeds 

2 Tbsp granola (try my homemade steel cut granola here)

In a medium mason jar, layer Greek yogurt, honey, fruit and chia seeds. Add lid and refrigerate. When ready to eat, top with granola. 

Coconut Chickpea Curry

I've been on a curry kick lately!  I used to dislike the taste of curry, until I became a vegetarian.  I feel like the curry spice gives dishes a whole new dimension and you can take it from boring to delicious in a matter of seconds.  I decided to use chickpeas instead of my usual, black beans and it turned out great!  We make this dish quite often in my house and it is super easy to add in a meat protein if you desire.  Enjoy!

Coconut Chickpea Curry

Ingredients

2 Tbsp coconut oil
1/2 onion, diced
2 garlic cloves, minced
2 cups chickpeas (garbanzo beans)
1 15oz can diced tomatoes
1 14oz can light coconut milk
1 1/2 tsp curry powder
1 tsp cumin
1/2 tsp coriander
Salt and pepper to taste
Cooked brown rice for serving
Optional chopped cilantro for topping

Heat coconut oil in a large pan, over medium heat.  Add onion and garlic and sauté until tender, about 5 minutes.  Add chickpeas, tomatoes, coconut milk, curry powder, cumin, coriander and salt and pepper to taste.  Turn heat up to medium/high and simmer, stirring frequently, about 10-15 minutes.  Serve over brown rice, topped with optional cilantro.

Curry Carrot Soup

It's rainy and cold here in Virginia today.  Not the weather I am used to, being from Southern California!  I love making soup on rainy, cold days and today is the perfect day for that!  This recipe is ridiculously easy, delicious and equally good for you!  I often double, or even triple this recipe because it doesn't last long in my house, and makes perfect leftovers for those who prep their meals!  Enjoy!

Curry Carrot Soup

Ingredients

1 Tbsp coconut oil
2 cups onion, chopped
3 cups carrots, peeled and sliced
4 cups vegetable broth
1 tsp curry powder
Salt and pepper to taste

In a large pot, over medium heat, heat coconut oil.  Add onion and sauté 5 minutes or until onions are tender.  Add carrots and curry powder.  Sauté for 5 minutes.  Add broth and salt and pepper to taste and bring soup to a boil.  Reduce heat and simmer for 15 minutes.  Using an emulsion blender or regular blender (may have to do this in batches), blend soup until smooth.  Return soup to pot and heat for an additional 2-3 minutes.

Clean Steel Cut Granola

I have a hashtag that I use in everything I post on Instagram: #operationabs.  I have never had abs, but that is one of my goals this year, by summer.  I know that abs are made in the kitchen and I knew my diet needed a bit of an adjustment.  I didn't eat bad by any means, but I needed to reduce my cheat meals and cut down on added sugar and sodium.  I love granola, but I know a lot of the pre made brands have a ton of what I am looking to stay away from.  I have been eating steel cut oats for a while now and wanted to try to make my own granola with them.  I didn't want to add just any dried fruit, because along with that, comes more added sugar, so I added dates :)  It is that nice crunch to add to yogurt or even as a cereal. Enjoy!

Steel Cut Granola

Ingredients 

3 cups steel cut oats
1/2 cup sliced raw almonds
1/2 cup dates, chopped
2 Tbsp coconut oil, melted
2 Tbsp pure maple syrup
2 Tbsp pure honey
1/4 tsp almond extract
1/4 tsp vanilla extract
1 tsp cinnamon

Preheat the oven to 350*.  In a large bowl, combine oats, almonds, dates, melted coconut oil, maple syrup, honey, almond extract, vanilla extract and cinnamon.  Mix well to make sure all ingredients are incorporated well.  Spread out evenly on a parchment paper line cookie sheet.  Bake for 30 minutes, tossing every 10 minutes to make sure ingredients toast evenly.  Remove from oven and let cool completely.  Store in airtight container.

Overnight Steel Cut Oats

Today marks day one of my 5 week challenge.  Operation Abs is in full effect.  I spent a majority of yesterday morning prepping food for the week.  I know when food is prepped and ready, there is less room for slip ups.  Luckily, my food intake doesn't have to change too much and I have been able to use a lot of my recipes from my blog.  I made a huge batch of my Vegetarian "fried" Brown Rice, boiled some eggs, put together bags of veggies and hummus, baked some chicken for my hubby, steamed some veggies, and put together some awesome, grab and go breakfasts in mason jars.  Today I am sharing my Overnight Steel Cut Oats recipe!  I knew I wanted to use steel cut oats because they are less processed than other old fashion oats but there weren't many recipes around for overnight steel cut oats, so in pure Lacey fashion, I made up my own!  Enjoy!

Overnight Steel Cut Oats

Ingredients

1/4 cup steel cut oats, uncooked
3/4 cup unsweetened almond milk
1 Tbsp pure honey
1/4 cup fruit of choice, sliced (I used bananas)
Sprinkle of cinnamon

In a medium sized mason jar, combine all ingredients.  Seal and let sit in the refrigerator overnight.

Maple Roasted Sweet Potatoes

Happy 2015!!  Monday kicks off a 5 week challenge for myself and some close friends!  Real food (with an occasional cheat) for 5 weeks, tons of water and a lot of moving and sweating.  So excited for it!  My fitness was very consistent in 2014, but it is time to kick it up a notch.  My goals for this year are to get in the best shape of my life!  I can easily say that I am in the best shape of my life right now, but I want to exceed those goals and do things I never thought were possible!

I developed this recipe for Christmas dinner.  My husband was cooking a big, juicy prime rib and I knew I needed some tasty vegetarian sides to have a fulfilling dinner myself, and for several Marines that joined us for dinner.  I love sweet potatoes and they are one of the main staples in my diet!  I didn't want to make the typical sweet potato casserole, so I opted for a delicious and healthy option (not to mention, super easy).  Enjoy!

Maple Roasted Sweet Potatoes

Ingredients

3 large sweet potatoes, skinned and chopped
1/4 cup coconut oil, melted
1/4 pure maple syrup
Salt and pepper to taste (I use sea salt)

Preheat the oven to 400*.  In a large bowl, combine chopped sweet potatoes, melted coconut oil, maple syrup and salt and pepper to taste.  Toss to evenly coat all sweet potatoes.  Add to a greased baking dish and cover with foil.  Bake for 45 minutes, or until sweet potatoes are tender, tossing half way through.