eating clean recipes

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Even though I’ll only be at work for 3 days next week due to the memorial day beach trip, I’m still gonna meal prep. No excuses! So… Got some couscous, cran-raisins and almonds. Maybe gonna use raspberry vinegrette or blueberry vinegrette. I’ll think about that in a minute. Gonna experiment with flavors. Just wanna do something new, you know? Lol idk.. anywhooz, More pics to come!

I challenge you to try replacing junk food ( potato chips, popcorn, frys, candy, etc ) with these tasty snacks for an entire week!

I promise you will feel so much better and have so much more energy!

Do you accept this challenge? Tag friends and share your healthy snack ideas!

The best breakfast juice I’ve had in ages! I know I keep saying that lol… it seems like I’m on an amazing juice/smoothie winning streak lately. 😍

Ingredients:

. 2 cups watermelon

. 1 cup frozen raspberries

. 2-3 Tbsp bottled lime juice

. 3 Tbsp ground almonds

. Water

10

Vegan Chili 

I am so happy to finally share this recipe! 

Ingredients 

1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 

Directions 

In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 

Enjoy! 

Funny enough now that I’m on holidays I wake up at 7am (usually it’s 8-8:30am) but I haven’t lost the habit of making delicious breakfast 🍦 Pineapple nicecream 🍌🍍 Ingredients : 2 frozen bananas ¼ cup frozen pineapple chunks Toppings : raspberries, more pineapple, agave syrup, cacao nibs Directions : Blend the ingredients in a high speed blender or food processor until smooth and serve right away !

Strawberry milkshake 💕 I simply blended 2 frozen bananas with 1 cup of plant based milk and 1 cup of strawberries 🍓 so frothy and creamy 🍧
The weather has been so nice lately, I’ve been reading in the sun for 2 hours and it’s the best feeling to leave my coat at home and get those summer dresses of out hibernation ☀️

VEGAN FAJITAS
1 portobello mushroom (sliced)
1 bell pepper (sliced)
½ onion (sliced)
1 Lime
2 tsp taco seasoning
1 tbsp olive oil
Ezekiel tortillas

TOP WITH:
Green onion
Avocado 🥑
Tomato 🍅
Vegan “Sour Cream”

Begin by heating olive oil in sauté pan over medium heat. Lightly toss lime juice, mushroom, bell pepper, and onion together. Sprinkle on taco seasoning. Transfer mixture to hot pan and lightly sauté for about 5 minutes. Serve on a warm tortilla topped with avocado, tomato, green onion, vegan “sour cream” or anything else you would like.


VEGAN SOUR CREAM
¼ cup unsweetened plain coconut milk yogurt
1 tsp lemon
1 tsp lime
1 tsp minced green onion

One of my favourite quick healthy meals to make: tuna pasta salad - gf pasta shells mixed with canned tuna (in spring water), a bit of mayonnaise (or olive oil), finely chopped spring onions, celery, cucumber, salt and a generous amount of black pepper; served on a bed mixed lettuce leaves. :)

5

Roasted Sweet Potatoes 

There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep. 

Ingredients 

2 large sweet potatoes, peeled and diced 

Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika. 

Olive oil 

Directions 

Preheat your oven to 400 degrees Fahrenheit. 

On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer. 

Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible). 

Using your hands, toss the potatoes so that they are evenly coated. 

Roast in the oven until the insides are tender when pierced with a toothpick.

NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal. 

Divide into meal prep containers after the potatoes have cooled. 

Enjoy! 

OATMEAL CHOC CHIP COOKIE BITES
Scrumptious, bite-sized treats to get you through the afternoon.

Gluten Free | Vegan | Soy Free

Ingredients:
1 tablespoon almond butter
1 tablespoon maple syrup
1 tablespoon coconut oil
2-3 drops vanilla essence Dark chocolate chips
1 cup oats (*gluten free)
1 tbsp chia seeds
1 pinch of cinnamon

Method:
1. Preheat oven to 180°C.
2. In a saucepan, combine almond butter, maple syrup, coconut oil and vanilla essence. Simmer on a low heat until melted.
3. Combine the oats, chia seeds and cinnamon in a large mixing bowl. Slowly pour in the wet ingredients, mixing simultaneously with a large wooden spoon to create dough.
4. Add dark chocolate chips to mixture.
5. Prepare baking tray by covering with baking sheets or parchment paper.
6. Heap dough using 1 heaped tablespoon per cookie and place them on the tray, around 4 cm apart.
7. Bake until golden brown (approximately 30 minutes).
8. Remove from tray to cool and enjoy!