cleaneatingwithkatie – Page 3 – Clean Eating with Katie

November 8, 2020November 8, 2020

Bell Pepper Tuna Salad Boats

I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven! I like this served in a bell pepper, but you could also serve it in half an avocado, on a salad, with crackers, or in a sandwich. The options are endless!

I opt for safer tuna options like Safe Catch Foods or Wild Planet Foods or Vital Choice whenever I buy tuna. It does cost more, but I believe my health (and the health of the planet) is my greatest wealth.

Bell Pepper Tuna Salad Boats

cleaneatingwithkatie

I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven!

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Prep Time 10

Course Main Course

Cuisine American

Servings 6 people

Ingredients

2 cans tuna
4 celery stalks halved and diced
½ onion diced
1 med. avocado
2 bell peppers stem removed, cut into thirds to create boats
4 tbsp Primal Kitchen Mayo
2 tbsp yellow mustard
1 lemon juiced
1 tsp garlic sea salt Simply Organic is my favorite
1 tsp lemon pepper Simply Organic is my favorite
cilantro optional garnish
flake salt optional garnish

Instructions

Add all of the ingredients except bell pepper, avocado, cilantro, and flake salt to a medium bowl and mix well.
Fold the avocado into the tuna salad mixture and mix just enough to combine.
Serve tuna salad in bell pepper boats and garnish with cilantro and coarse salt.

Keyword bell pepper tuna salad boats, gluten-free, grain-free, paleo, tuna salad

November 8, 2020November 8, 2020

Late-Summer Stuffed Squash

There is a recipe for stuffed bell peppers that I have been using quite often lately, but when I can find Globe squash, basil, carrots, and tomatoes in season, it seems like perfect timing to use globe squash instead of bell peppers. If you have bell peppers on hand, use those instead.

Late-Summer Stuffed Squash

cleaneatingwithkatie

This recipe is a perfect melding of late summer food flavors — all in one dish. It's one of those dishes that looks real fancy, but isn't. Serve this when you want to impress your book club or in-laws ;-).

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Prep Time 35

Cook Time 1

Course Main Course

Cuisine American

Servings 6 people

Ingredients

12 globe squash choose larger ones for stuffing
3 lbs fresh tomatoes, stemmed and diced or 24oz canned diced tomatoes
1 med yellow onion diced
3 med carrots diced
4 cloves garlic minced
1 small bunch of basil
2 lbs pasture raised ground pork or other ground meat of choice

Spice Blend

t tsp sea salt
½ tsp fresh ground pepper
½ tsp oregano
½ tsp dried thyme
½ tsp dried parsley
½ tsp granulated garlic
½ tsp granulated onion
2 tbsp extra-virgin olive oil

Instructions

Add the olive oil to a large sauté pan and heat over medium. Add the onions, garlic, and tomatoes. Bring to a simmer and stir frequently. The goal is to reduce the liquid, so continue cooking over medium heat.
Add the carrots and the salt, pepper, and spice blend. Cook for about 20 minutes, continuing to stir the mixture to prevent burning.
Add the ground meat and break apart with a spatula and continue to cook until the meat is cooked through. Turn down the heat.
Chiffonade 10-12 leaves of basil, set aside. Add the basil to the meat and veggie mixture before spooning into squash.
While the meat is cooking, slice the stems off of the squash. Use a spoon to score a circle about 1 cm from the edge. I suggest using a cookie dough scooper (basically a small ice cream scoop) to scoop out the innards of each squash, being careful to keep the outter flesh intact.
Set the squash in a 9 x 13 in baking dish.
Spoon the meat and veggie mixture into the squash and overfill.
Bake for 30 minutes or until a knife easily pierces the squash. Top with a sprig of basil and serve.

Keyword gluten-free, grain-free, late summer stuffed squash, paleo, stuffed squash, summer squash

November 7, 2020November 7, 2020

Pumpkin Spice Protein Bites

On our way out of Houston, TX earlier in 2018, we stopped at a local coffee and kombucha place. They also had some peanut butter chocolate energy bars. The bar was amazing, but had a few ingredients I prefer to avoid. It got my wheels spinning and thus, I created Almond Butter Chocolate Protein Bites. I decided that this recipe could be easily tweaked to make a pumpkin version for pumpkin season This would be the perfect recipe to make with little kiddos!

Pumpkin Spice Protein Bites

cleaneatingwithkatie

This is a new pumpkin version of the Almond Butter Chocolate Protein Bites recipe and is perfect for pumpkin spice season. Unlike most other pumpkin spice things, this is made with real food ingredients and it won't leave you feeling hangry.

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Prep Time 30

Course Dessert, Snack

Cuisine American

Servings 5 people

Ingredients

½ cup canned pumpkin
¾ cup gluten free oats
5 tbsp warm water
½ cup cashew butter or other nut butter
3 scoops collagen peptides beef or marine
1 tsp vanilla extract
3 tbsp raw local honey
2 tsp pumpkin pie spice

Instructions

Add the oats and the warm water to a bowl, stir and let sit for 30 minutes.
Once the oats have absorbed the liquid, mix in the remaining ingredients.
Use a cookie dough scooper to portion energy balls in paper liners (they are a bit sticky).
Enjoy right away or refrigerate covered for up to 3 days (if they'll last that long!).

Keyword apple dessert, fall dessert, pumpkin spice, pumpkin spice protein bites, snack

November 7, 2020November 7, 2020

Low-FODMAP Chili

What’s a FODMAP? It’s not a fad diet or something that everyone needs to try. I recently began working with a Gastroenterologist on solving some digestion problems, specifically SIBO, or small intestine bacterial overgrowth. Part of this process means going on a low-FODMAP diet for about 5 weeks.

FODMAP stands for Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols. These types of carbohydrates that are not absorbed properly in the gut, which for some, can trigger symptoms like bloating, gas, & abdominal discomfort.

I am having to navigate restaurants and cooking while doing the low-FODMAP diet and I decided that I really wanted chili, but that means no onions, garlic, & celery, which are staples in my chili. It took some creativity, but I think I created quite a winner.

Low-FODMAP chili

cleaneatingwithkatie

While working on healing my SIBO, I needed to try a low-FODMAP diet, which meant removing some staples from my typical chili recipe (onions, garlic, & celery). Regardless of whether or not you are low-FODMAP, this chili recipe is tasty and will be a nice addition to your recipe repertoire.

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Prep Time 15

Cook Time 50

Course Main Course, Soup

Cuisine American

Servings 6 people

Ingredients

Chili Ingredients

7 oz organic tomato paste
18 oz diced organic tomatoes
1 cup bone broth
2 lbs grass-fed ground beef ground meat of any type will do
4 large carrots diced
1 yellow bell pepper diced
4-5 kale leaves destemmed and coarsely chopped
2 serrano peppers thinly sliced
2 tbsp cilantro, chiffonade
1 tbsp grass-fed butter
6 yukon gold potatoes, baked optional

Spice Blend

1 tsp sea salt
½ tsp fresh ground pepper
½ tsp coriander
½ tsp cayenne pepper
½ tsp cumin
1 tsp chili powder

Instructions

Add butter to a large soup pot and melt. Then add carrots and bell pepper and sauté over medium high.
Add diced tomatoes, tomato paste, one of the serrano peppers, and broth to mixture and stir well. Add spice blend, stir again.
Add in the ground meat, crumbling it in as you add it.
Stir everything together and reduce heat to medium-low. Cook for about 35 minutes. Add the kales leaves and about half of the chopped cilantro into the soup pot about 15 minutes before it's done cooking.
If desired, serve on top of a baked potato and garnish with cilantro and remaining sliced serrano peppers. If not using a baked potato, serve in a bowl and add garnishes.

Keyword chili, gluten-free, grain-free, low-FODMAP chili, paleo chili

November 7, 2020November 7, 2020

Almond Butter Chocolate Protein Bites

These Almond Butter Chocolate Protein Bites were inspired by a vegan peanut butter chocolate protein bar from a juice bar in Houston, TX. I’m not a fan of vegan proteins, so I thought I’d figure out a way to make them myself. After a little tinkering in the kitchen, we found a winner. Jim approved!

Almond Butter Chocolate Protein Bites

cleaneatingwithkatie

These ABC Protein Bites make a great snack or treat that you won't feel guilty about. They also won't leave you hangry like other snacks or sweet treats.

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Prep Time 35

Course Dessert, Snack

Cuisine American

Servings 5 people

Ingredients

½ cup gluten free oats
4 tbsp warm water
½ cup almond butter
2 tbsp collagen peptides beef or marine
2 tbsp raw cacao powder
2 tbsp chocolate chips Enjoy Life brand is my fave!
2 tbsp raw local honey
1 tsp vanilla extract

Instructions

Add the oats and the warm water to a bowl, stir and let sit for 30 minutes.
Once the oats have absorbed the liquid, mix in the remaining ingredients.
Use a 1" cookie scooper to scoop the bites.
Enjoy right away or refrigerate covered for up to 3 days (if they'll last that long!).

Keyword almond butter, almond butter chocolate protein bites, apple dessert, collagen, gluten-free, snack

November 7, 2020November 7, 2020

Guam Chicken

For grilling season, I have the perfect easy and crowd-pleasing recipe. This recipe was introduced to me by my step-sister years ago when we took a family vacation to Yellowstone. She calls it Guam chicken because they made it while living in Guam. I’ve made a couple of changes to paleo-ify the recipe.

Paleo Guam Chicken

cleaneatingwithkatie

This recipe was introduced to me by my step-sister who lived in Guam for several years. I've made tweaks to it to paleo-ify it. It's such an easy recipe and you won't be disappointed.

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Cook Time 25

Course Main Course

Cuisine Guamanian

Servings 6 people

Equipment

Grill or grill pan (for indoor grilling)

Ingredients

2-3 lbs boneless skinless chicken thighs pasture-raised
⅓ cup coconut aminos
3 limes, juiced
4-6 cloves garlic, minced
1 in. piece ginger, grated

Instructions

Add all ingredients except chicken to a large container for marinating and stir to combine. Add chicken thighs and marinate at least 6 hours, but preferably overnight.
Remove chicken from the marinade and place on the grill. Cook until internal chicken temperature is 165° F. Serve with grilled vegetables and enjoy!

Keyword chicken, grilled chicken, paleo guam chicken

November 4, 2020November 4, 2020

Spaghetti Squash and Turkey Meatballs

This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!

Spaghetti Squash and Turkey Meatballs

cleaneatingwithkatie

I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.

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Prep Time 10

Cook Time 50

Course Main Course

Cuisine American

Servings 4 people

Equipment

jellyroll pan

Ingredients

Sauce Ingredients

1 28 oz can diced organic tomatoes
1 7 oz jar organic tomato paste
2 tbsp extra-virgin olive oil
1½ tsp garlic sea salt
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
½ tsp dried thyme
½ tsp dried parsley
½ tsp black pepper
1 bay leaf

Meatballs

1½ lbs ground organic turkey
1 tsp garlic sea salt
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
½ tsp dried thyme
½ tsp dried parsley
½ tsp ground pepper

Other

2 small spaghetti squash
2 tbsp parsley chiffonade optional garnish
2 tbsp shaved parmesan cheese optional garnish

Instructions

Preheat oven to 350° F.
Cut the top and bottom off of the spaghetti squashes. Then cut in half lengthwise and scoop out seeds. Place squashes flesh side down in a rimmed pan (like a jellyroll pan) with about a 1/4 inch of water.
Bake for 45-55 minutes or until a knife easily pierces the skin.
Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
Allow to come to a low simmer.
In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat.
Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center.
To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.

Keyword grain-free spaghetti, spaghetti squash, stuffed squash

November 3, 2020November 3, 2020

Grain-Free Pumpkin Cookies

This recipe is inspired by a pumpkin cookie recipe that I fell in love with years ago. I remember thinking, who needs pumpkin pie if you have these cookies. I know -very controversial, but I still stand by that statement today – 100%. In this recipe, I swap out white flour for “Paleo” flours, regular sugars for low-glycemic sugars/less processed sugars, and I use grass-fed butter.

Grain-Free Pumpkin Cookies

cleaneatingwithkatie

This recipe is inspired by a delectable gluten-full pumpkin cookie recipe. It took a lot of tweaks to make a delish grain-free version. I also include two "frosting" options – dairy and dairy-free.

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Prep Time 20

Cook Time 24

Course cookies, Dessert

Cuisine American

Servings 10 people

Equipment

Med. cookie scooper ~2 tbsp

Ingredients

1 cup Otto's Cassava Flour
¾ cup tapioca starch
1 tsp baking soda
½ tsp baking powder
2 tsp pumpkin pie spice
¼ tsp sea salt
1 cup coconut sugar
½ cup maple syrup
2 eggs pasture-raised
1 cup grass-fed butter coconut oil can be subbed for dairy free option
1¼ cup pumpkin purée
1 tsp vanilla extract

Ginger Cream Cheese Frosting

3 oz cream cheese organic
4 tbsp grass-fed butter
½ tsp ground ginger
2 cups confectioners sugar
~2 tbsp water

Dairy-Free "Frosting"

cinnamon-sugar marshmallows regular marshmallows work well too

Instructions

Cookie Recipe:

Preheat oven to 350° F. Line a baking sheet with parchment (I use baking stones for cookie baking.)
Combine the first six ingredients in a medium bowl. Set aside.
Add the butter and coconut sugar to a stand mixer with the paddle attachment. Mix on low-medium until well combined. Add the maple syrup and mix again. Scrape down the sides and add the eggs, pumpkin, and vanilla. Mix on low-medium until well combined.
With the mixer on low, add the dry ingredient mixture a little at a time. Scrape down the sides one more time and mix well.
Using a cookie scooper (I use the medium size from Pampered Chef ~ 2 Tbsp.), drop cookies onto a baking stone or parchment lined cookie sheet, about 2" apart.
Bake for 20-24 minutes or until cookies test done when touched in the center.
Cool cookies and frost with one of the following:

Ginger Cream Cheese Frosting

Add the cream cheese, butter, and ginger to mixing bowl and mix on high until light a fluffy.
Half a cup at a time, add the confectioners sugar and mix into the cream cheese and butter mixture. Add water to the mixture and mix until a proper spreading consistency.
Spread a generous layer of frosting on each cookie.

Cinnamon Sugar Marshmallow "Frosting"

Turn on oven to low broil.
Just before serving your pumpkin cookies, place cookies on a parchment lined cookie sheet (don't skip this – it gets messy). Top with one marshmallow per cookie.
Broil until marshmallow turn golden brown and begin to ooze marshmallow goodness.
Serve immediately. This is such an easy way to "frost" cookies and is my ABSOLUTE NEW FAVORITE frosting. Must try!

Keyword cookies, fall dessert, grain-free cookies, pumpkin, pumpkin cookies

Grain-Free Pumpkin Cookies with Marshmallow “Frosting”

November 3, 2020November 3, 2020

Apple Crisp

Apple season reminds me of my grandparents. I spent countless hours baking apple crisps with my Grandmother (actually I was probably just eating the crisp topping, but she still let me bake with her anyway) and making apple cider with my Grandfather’s MacGyver-style apple cider juice press. I also spent a large part of my childhood in their backyard under the apple tree. Apples hold a very special place in my heart. In case you’d like to learn more about Apples, check out this post about apples or this post.

This recipe is inspired by the crisps I made with my grandmother, but uses gluten-free oats, coconut sugar (a lower-glycemic sugar than cane sugar), and grass-fed butter.

Apple Crisp

cleaneatingwithkatie

I made countless apple crisps with my grandmother as a child and so this recipe holds a special place in my heart. I've made a few upgrades to this recipe to make it a wee bit healthier, but I'm sure you'll love it just the same.

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Prep Time 25

Cook Time 50

Course Dessert

Cuisine American

Servings 8 people

Ingredients

1¼ cups gluten free oats
¾ cup coconut sugar
½ cup gluten-free flour
¼ tsp sea salt
½ tsp ground cinnamon
½ tsp ground nutmeg
1 cup grass-fed butter room temperature
6 cups apples cored, peeled, sliced

Instructions

NOTE: To peel, core, and slice the apples. I really like using an "apple peeler-corer-slicer". I have the one from Pampered Chef.
Preheat oven to 350° F. Add the apples to a 9" pie pan.
Add the dry ingredients to a medium bowl. Add slices of butter to the bowl and cream the butter and dry ingredients until well incorporated.
Spread the crisp topping over the apples. Cover with aluminum foil to prevent burning.
Bake for 35 minutes and then remove the aluminum foil. Bake for an additional 20-25 minutes or until apple juices start bubbling at surface and knife inserts easily into apples.

Keyword apple crisp, apple dessert

November 3, 2020November 3, 2020

Stuffed Delicata Squash

I’ve been LOVING delicata squash lately and I’ve been seeing people get really creative with how they use it. The more creative they get, the more inspired I get. I decided to try out a simple stuffed delicata squash recipe and when it turned out pretty good, I knew I wanted to step up my game. Here is the result.

Stuffed Delicata Squash

cleaneatingwithkatie

Delicata squash is a new favorite of mine because the skin is edible when roasted meaning there's no need to peel it! Stuffing it with meat and veggies makes for the perfect hearty and filling fall and winter dish.

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Prep Time 35

Cook Time 35

Course Main Course

Cuisine American

Servings 6 people

Ingredients

4 delicata squash choose larger ones that will be easier to stuff
1 lb pasture raised ground pork (other ground meats will also work)
½ med red onion diced
2 med carrots sliced
3 celery stalks sliced
1 12 oz bag of riced cauliflower fresh or frozen
1 tsp coconut oil

Spice Blend Ingredients

1 tsp sea salt
½ tsp fresh ground pepper
1 tsp dried oregano
½ tsp dried thyme
½ tsp dried parsley
½ tsp granulated garlic
½ tsp granulated onion
2 tbsp parsley chiffonade optional garnish

Instructions

Pre-heat oven to 350° F and coat a rimmed baking sheet with coconut oil.
Slice the delicata squash into 2 inch rounds and scoop out the seeds. Place on the coconut oil coated baking sheet and put in the oven to par-bake for 10 minutes.
While the squash is par-baking, combine the ground pork, riced cauliflower, celery, onions, and carrots in a large bowl. Mix in the spices and stir well.
After 10 minutes, take the par-baked delicata squash out of the oven. Being careful of the hot baking sheet and the hot squash, carefully spoon the pork and veggie mixture into the delicata squash rounds until over stuffed.
Continue baking for 25 minutes. When the meat is cooked through and the squash pierces easily with a knife, remove from oven. Allow to cool for 10 minutes before serving.
Sprinkle with parsley chiffonade and serve.

Keyword ground meat, ground pork, stuffed squash, winter squash