Clean Plate Mama https://cleanplatemama.com Clean food recipes made from real food ingredients. Wed, 14 Aug 2019 01:53:52 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.2 https://i2.wp.com/cleanplatemama.com/wp-content/uploads/2017/07/cropped-CleanPlateMama-Logo.png?fit=32%2C32&ssl=1 Clean Plate Mama https://cleanplatemama.com 32 32 135680581 Easy Sausage and Vegetable Breakfast Skillet https://cleanplatemama.com/easy-sausage-and-vegetable-breakfast-skillet/ https://cleanplatemama.com/easy-sausage-and-vegetable-breakfast-skillet/#respond Wed, 14 Aug 2019 01:53:45 +0000 https://cleanplatemama.com/?p=885

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overhead view of sausage skillet in cast iron skillet

I’ve been needing some alternatives for breakfast these days after finding out I have an egg allergy (lame!). Baked goods are always a good choice for breakfast….ummm… delicious! But sometimes a morning calls for some straight up meat and vegetables and when that’s the case, this skillet is hitting the stove top!

I do try to limit my meat consumption, so I like anything I make to have a ton of veggies and a side serving of meat. This skillet only calls for 1lb of meat and a lot of vegetables, so I’m keeping the meat content low and the veggie content high. Just how I like it!

overhead view of sausage skillet in cast iron skillet

Don’t let the name fool you though, this breakfast skillet can easily be made for dinner too! It would be amazing with some fried eggs on top and trust me, if it wasn’t for my current avoidance of eggs, I would have done that. Or gluten-free waffles on the side would be delicious as well. And feel free to adjust the vegetables to your liking! If Brussels aren’t your thing, than add another type of potato, more onion, or peppers. You can customize to your liking.

sausage skillet on white plate with fork

No skillet? No problem! You can use a regular saute pan as well. But if you don’t have a cast iron skillet, I would highly recommend one! They are extremely versatile and go from stove to oven, or vice versa. Cast iron is great at retaining heat so it keeps your food warm much longer than a regular pan and you don’t need to worry about chemicals leaking into your food from non-stick cookware. And, they are just fun to cook with! Lodge makes a great cast iron skillet. They do take some getting used to, but are great once you are used to them!

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Sausage and Vegetable Breakfast Skillet

Print Recipe
Serves: 4-6 Cooking Time: 30

Ingredients

  • 1lb ground sausage
  • 2 medium sweet potatoes, chopped into small cubes (about 1/2")
  • 2 cups sliced Brussel sprouts
  • 1/2 red onion, chopped
  • 1 1/2 tsp. salt, divided
  • 1 1/2 tsp. thyme, divided
  • 1 tsp. garlic powder, divided
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. rosemary
  • 1/4 tsp. paprika
  • 1/2 tsp. coconut sugar (optional)
  • 1 tbsp. extra-virgin olive oil

Instructions

1

Preheat skillet (or regular saute pan) over med-high heat.

2

Add the ground sausage, 1 tsp. salt, 1 tsp. thyme, 1/2 tsp. garlic, pepper, rosemary, paprika, and coconut sugar (optional) to pre-heated skillet. Break sausage into small crumbles and mix in seasoning.

3

Cook sausage until cooked through, about 10 minutes, stirring frequently. When done, remove sausage from skillet and set aside.

4

Add sweet potatoes and Brussel sprouts to skillet along with olive oil, 1/2 tsp. salt, 1/2 tsp. garlic, and 1/2 tsp. thyme. Cover and cook for 8-10 minutes, stirring frequently, until veggies begin to soften.

5

Uncover and add chopped onions. Continue to cook until all veggies are cooked through; about 5 additional minutes.

6

Add cooked sausage back to skillet and cook 2 additional minutes to reheat sausage.

7

Serve immediately and enjoy!

Notes

I recommend organic ground sausage. Leftovers are good in fridge for 3-4 days.

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Grilled Vegetable Pasta Salad https://cleanplatemama.com/grilled-vegetable-pasta-salad/ https://cleanplatemama.com/grilled-vegetable-pasta-salad/#respond Mon, 05 Aug 2019 02:01:30 +0000 https://cleanplatemama.com/?p=855

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Fresh, local produce is my favorite thing about summer! We are fortunate enough to have a local, organic farm 5 minutes from us and we are also huge fans of visiting the farmer’s markets nearby. It feels so good to support local farmers.

overview view of plate of grilled veggies

This healthy pasta salad is a great way to use up those summer vegetables. You can pretty much use any combination of veggies that you’d like, but I’m a fan of zucchini, asparagus, and peppers. Kalamata olives and a light lemon vinaigrette top of this salad which are the perfect complements to the grilled vegetables. I like to use fresh parsley but I think basil would be a great fresh herb to use as well.

This is a great salad to bring with to you next get together. We have brought this as a side dish and have eaten as a main dish as well. It’s great with some grilled chicken, but if meat isn’t your thing, you can skip that part. I love to make a huge bowl of this so we are sure to have leftovers for easy lunches.

overhead view of serving bowl with grilled vegetable salad

Stock up on those summer veggies and next time you’re grilling make sure to grill up a ton of extra veggies so you can make this salad. Simply cut up the veggies and throw on some skewers and grill to perfection!

overhead view of grilled vegetable salad on serving plates

Tips for a Great Pasta Salad

  • Use a small shaped pasta as the shape of the pasta helps trap in the dressing and flavor – I prefer to use fusilli pasta.
  • Cook the pasta in salty water – it helps season the pasta as it cooks.
  • Cook the pasta slightly longer than normal – you don’t want it mushy, but pasta tends to harden when it’s cooled.
  • Dress the pasta salad while the pasta is still hot – this will help the dressing to absorb.
  • Make ahead of time – allowing the pasta to sit in the fridge for a few hours or overnight helps to trap in the flavor!

Cooking your Vegetables

  • Veggies can be grilled or cooked in the oven. I love them grilled, but if needed you can cook in the oven at 350.
  • I use metal skewers when grilling, but if you have wooden skewers soak the skewers in water first so they don’t start on fire.
  • You could skip the skewers all together and cook in a grill basket too!

What Keeps This Salad Clean

  • Look for pasta with one or two ingredients at the most. Brown rice pasta is a great gluten-free pasta, but lentil pasta is another one of my favorite gluten-free pastas and would be delicious as well.
  • Fresh, easy lemon vinaigrette is a great alternative to store bought varieties (and it’s so easy to make). By making your own dressing you can ensure you are using healthiest, cleanest oils and ingredients.
  • It’s loaded with veggies and you can never have too many vegetables.

What other veggies would you add to this salad?

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Grilled Vegetable Pasta Salad

Print Recipe
Serves: 8 Cooking Time: 45 minutes

Ingredients

  • 1 lb. fusilli pasta (gluten-free if needed)
  • 4 peppers (I prefer a combination of red, yellow, and/or orange)
  • 2 large zucchinis
  • 1 bunch asparagus
  • 1/2 cup sliced kalamata olives
  • 1/2 cup loosely packed parsley (basil would be good too)
  • 3 tbsp. fresh lemon juice
  • 1/4 cup red wine vinegar
  • 1/2 cup + 2 tbsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1 tsp. oregano
  • 1/2 tsp. garlic powder

Instructions

1

Boil a large pot of salted water and cook pasta according to directions. Drain and set aside.

2

Preheat grill to med-high; about 400/450 degrees.

3

While grill is preheating and noodles are cooking, mix the vinaigrette. Whisk 1/2 cup of the olive oil with red wine vinegar, lemon juice, salt, garlic, and oregano. Toss noodles (while still warm) with vinaigrette and store in fridge until veggies are done.

4

Slice zucchinis into 1/2" slices and cut peppers into 1" squares.

5

Toss zucchinis and peppers in 1 tbsp. olive oil and thread onto skewers.

6

Toss asparagus in 1 tbsp. olive oil.

7

Place zucchini and pepper skewers on grill and lay asparagus directly on grill rack.

8

Grill vegetables for 10-15 minutes, rotating frequently on grill. Vegetables are done when tender and slightly charred. Depending on how thick your asparagus spears are, the asparagus will most likely be done before the zucchini and pepper skewers.

9

Allow vegetables to cool. Cut zucchini slices in half and then mix veggies into pasta salad. Add in the kalamata olives and fresh parsley.

10

Refrigerate for a minimum of 1 hour before serving.

Notes

Dress the cooked pasta with the vinaigrette while pasta is still warm - this will help to soak in the flavor from the dressing.

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Chocolate Chip Zucchini Bread https://cleanplatemama.com/chocolate-chip-zucchini-bread/ https://cleanplatemama.com/chocolate-chip-zucchini-bread/#respond Tue, 23 Jul 2019 02:46:45 +0000 https://cleanplatemama.com/?p=838

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overhead view of sliced zucchini bread on bread board

You guys, it’s zucchini season… and that  means it’s zucchini bread time! We have a local, organic farm less than 10 minutes from our house (score!) and we just made a pit stop at their little store for some fresh veggies.  We picked up a massive zucchini with dreams of chocolate chip zucchini bread in our minds. Okay, well, just in my mind since the girls don’t like the little green flecks in the bread… really!?

This melt in your mouth zucchini bread is the perfect idea for all those garden zucchinis or zucchinis from the farmer’s market or store. It’s gluten-free, and this one is even egg free, but you can easily sub real eggs for the flax eggs if desired. In most of my baking I use pure maple syrup as a go-to for a natural sweetener, but in this bread I use coconut sugar as it gives it a more robust sweetness and flavor! Most sweet breads use around one cup (or sometimes more!) of sugar – not this guy, this recipes only uses half of a cup of natural sweetness, keeping the sugar content on the low end.

Why coconut sugar? Like pure maple syrup (one for my favorites) coconut sugar is considered a natural sweetener and has a similar flavor profile to brown sugar. It’s a great alternative to maple syrup to simply switching things up. At the end of the day, it’s still sugar (though a better for you option) so I like to keep the sugar content low. If you really must (I won’t judge) you could up the sugar content by 1/4 cup to make it extra sweet (no other modification would be needed). I just prefer something less sweet, unless it’s a true dessert.

If using flax eggs, be sure to make them first so you have time for them to sit. Mixing up ground flaxseeds (or flaxseed meal) with hot water creates a similar consistency as eggs and is great for an egg substitute in baked goods. One flax egg equals 1 tbsp. flaxseed and 3 tbsp. hot water. For the two eggs used in this recipe, start by mixing 2 tbsp. ground flaxseed with 6 tbsp. of HOT water and let sit for at least 5 minutes before adding to your mix (detailed directions below).

side view of sliced zucchini bread on bread board

And you can always mix things up by omitting the chocolate chips (I know… it’s a crazy idea), or adding in some chopped walnuts or pecans. Make it your own, or make it as is… it’s your choice.

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Chocolate Chip Zucchini Bread

Print Recipe

Ingredients

  • 1 1/4 cup gluten-free flour
  • 3/4 cup almond flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 cup coconut sugar (also called coconut palm sugar)
  • 1/4 cup pure maple syrup (room temp)
  • 2 flax eggs (or regular eggs) - if using flax eggs, mix 2 tbsp. ground flaxseed plus 6 tbsp. hot water and let sit for at least 5 minutes
  • 1/2 cup melted coconut oil
  • 1 tsp. pure vanilla extract
  • 2 cups grated zucchini, access water drained (about 2 medium zucchinis)
  • 1 cup chocolate chips (dairy-free if needed)

Instructions

1

Preheat oven to 350.

2

Line a 9x5 bread pan with parchment paper, or lightly grease pan.

3

In a large bowl, mix together the first 8 ingredients (gluten-free flour through coconut sugar).

4

In a separate bowl, mix together the maple syrup through vanilla extract.

5

Add wet ingredients to dry ingredients and mix until just combined. Fold in the zucchini and chocolate chips, leaving a few extra chocolate chips to sprinkle on the top before baking.

6

Bake for 45-50 minutes, or until toothpick entered in center comes out clean and edges begin to lightly brown.

7

Remove bread from oven and let sit for 10 minutes before removing from pan. Once slightly cooled, use parchment paper to pull bread out of pan. If not using parchment paper, use a knife to loosen bread before removing from pan. Continue to cool before slicing.

8

Enjoy!

Notes

Batter will be on the thicker side. Use a wooden spoon to fold in/incorporate the zucchini and the chocolate chips into the batter.

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Simple Gluten-free Waffles https://cleanplatemama.com/simple-gluten-free-waffles/ https://cleanplatemama.com/simple-gluten-free-waffles/#respond Tue, 09 Jul 2019 23:45:18 +0000 https://cleanplatemama.com/?p=751

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overhead view of 2 plates with round waffles and bluerries

Waffle Wednesday, anyone? I’ve been gluten-free for a while and have been playing around with gluten-free waffle recipes for quite some time. Most of them have been okay, but not a recipe I really wanted to share. But now, my friends, here is one I can’t wait to share. These have a few simple ingredients and are vegan too. Not that I am a vegan, but since I learned I have an egg allergy (boo!) I’ve been trying to do some baking without using eggs, so these just happen to be vegan.

These waffles are crispy on the outside and fluffy on the inside and have the perfect texture. Almond flour and oat flour create the base for these. And guess what else? They have no added sweeteners (not even the natural kind) other than a banana, which is used as a binding agent since there are no eggs in these. You are looking at about 4 grams of sugar per waffle and that’s only from the banana. These babies are filling, so one waffle is all you should need.

My favorite way to serves these is with fresh or frozen fruit and if I’m feeling extra sassy, I’ll drizzle on some pure maple syrup too… I know, i’m such a rebel sometimes. For some protein with my breakfast i’ll typically add either almond or cashew butter. Adding some nut butter is a great way to add protein and helps keep you satisfied all morning.

close up side angle view of waffle with blueberries and syrup

This recipe makes 5 waffles using a classic round waffle maker. I really like this one. If using a larger waffle iron, you may only get 4 waffles with this recipe. If you don’t eat them right out of the waffle iron I recommend throwing them in the toaster for a minute to help crisp out the outside again before eating.

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Simple Gluten-free Waffles

Print Recipe
Serves: 5 Cooking Time: 30 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 1 1/2 cups oat flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 ripe, mashed banana
  • 1 1/4 cups non-dairy milk
  • 1/4 cup melted coconut oil
  • 1 tsp. vanilla

Instructions

1

Set your waffle iron to med-high heat.

2

In a large bowl add almond flour, oat flour, baking powder, and salt and mix to combine.

3

Create a well in center of the dry ingredients and add in mashed banana, milk, oil, and vanilla; mix to combine.

4

Use a 1/2 cup measuring cup, scoop batter into pre-heated waffle iron. Use a heaping 1/2 cup of batter per waffle.

5

Using a fork, gently remove waffle once cooked. Repeat above step until all waffles are cooked.

6

Enjoy!

Notes

If not eating waffles right away I recommend putting in the toaster for a minute or so to crisp up the outside.

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Fresh Guacamole https://cleanplatemama.com/fresh-guacamole/ https://cleanplatemama.com/fresh-guacamole/#respond Tue, 02 Jul 2019 21:26:01 +0000 https://cleanplatemama.com/?p=758

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Mmmm….. guacamole! Or mole-guac as we call it in my house. When my daughter was 2 years old she called guacamole “mole-guac” and it was just too cute to ever revert back to calling it what it actually is. So anyway, guacamole! One of my all time favorite foods. I mean, what’s not to love!? A big bowl of mashed up avocado with some lime juice, spices and herbs and you  have a bowl of healthy goodness!

Did you know that the avodado is a fruit and is actually a large berry? Avocados are packed full of healthy fats, like monounsaturated fatty acids, they contain more potassium than a banana, and are high in fiber and antioxidants. No wonder people call them a super food! Some experts say they even help to prevent against certain cancers. So, no need to feel guilty if you devour this entire bowl.

Looking for the perfect avocado for you guacamole? Look for avocados that are soft to the touch and are typically darker in color. If you can’t lightly squeeze the avocado it’s not ripe. This recipe calls for 4 large avocados, but if you can only find small ones use 5. And feel free to adjust the recipe if you are a garlic lover, prefer less cilantro, etc. Also, I dislike spice so this guacamole is very mild. Some people like a chopped up jalapeno, so if that’s your thing, add that. But obviously I love it just the way it is.  

Side view of guacamole in white bowl with chips

Guacamole is my absolute favorite thing to bring to a BBQ or get-together.  It’ so easy and is a definite crowd pleaser. You are sure to be a favorite if you bring this to your next get-together.

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Fresh Guacomole

Print Recipe
Serves: 4 Cooking Time: 10 minutes

Ingredients

  • 4 large avocados (5 if they are on the small side)
  • 1/4 cup finely chopped red onion
  • 1/2 cup (loosely packed) chopped fresh cilantro
  • 1-2 cloves garlic, finely chopped
  • 1/2 tsp. salt (more to taste)
  • Juice from 1-2 limes

Instructions

1

Cut avocados in half lengthwise and discard the pit. Scoop out avocados with a spoon and place in medium size bowl.

2

Add remaining ingredients and mash well with a fork or back of a spoon.

3

Taste and adjust ingredients as needed.

4

Enjoy!

Notes

Adjust ingredients as your taste desires.

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Best Banana Muffins https://cleanplatemama.com/best-banana-muffins/ https://cleanplatemama.com/best-banana-muffins/#respond Thu, 27 Jun 2019 21:30:03 +0000 https://cleanplatemama.com/?p=738

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Saturdays are for muffins. Well, really any day of the week is for muffins, but I find myself making muffins most Saturday mornings. These are the most perfect, delicious banana bread muffins. They are gluten-free, dairy-free, and refined-sugar free.  Oh wait, did I mention they are delicious!?

If you know me, you know I’m a huge fan of muffins. They are pretty much an option for any meal of the day and are great for making in large batches and freezing. These muffins start out with just the right blend of gluten-free flours and oats to create the perfect gluten-free texture. They are lightly sweetened with pure maple syrup and bananas, so the sugar content is low compared to the other guys… WHOOP!

Overhead view of banana muffins on black cutting board

This recipe was adapted from a previous banana muffin recipe I had (before I went gluten-free), but in all honestly, these are way better. I even throw in some chocolate chips from time-to-time since my 6 year old is pretty much obsessed with anything that has chocolate on or in it. So, what are you waiting for. Get these beauties in the oven and give them a try… you will be in love!

Quick tip for you regarding bananas – freeze ripe bananas and save these for when you need to bake with bananas. Take the frozen bananas from the freezer, thaw them on the counter or in the microwave if you need them right away. Freezing bananas helps to ripen them and also creates more liquid in the bananas which helps in the recipes and my recipes are written specifically for previously frozen bananas. Using bananas straight from the counter could result in drier than anticipated items.

close up view of banana muffin

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Best Banana Muffins

Print Recipe
Serves: 12 Cooking Time: 30 min

Ingredients

  • 1 cup almond flour
  • 3/4 cup gluten-free flour blend
  • 3/4 cups oats (gluten-free if needed)
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup melted coconut oil
  • 2 eggs, lightly beaten
  • 1/3 cup pure maple syrup
  • 3 ripe bananas (previously frozen), mashed

Instructions

1

Preheat oven to 350.

2

Lightly grease or line a muffin pan.

3

In a large bowl, combine almond flour through salt; stir until combined.

4

Create a well in middle of bowl and add the oil through mashed bananas; mix until just combined.

5

Evenly scoop mixture into prepared muffin pan.

6

Bake for 20-22 minutes, or until toothpick entered in center of muffins comes out clean.

7

Enjoy!

Notes

Muffins will stay good for a few days on the counter. Or freeze and save for later. Recommend using previously frozen bananas for the additional sweetness and liquid in the recipe. Bananas from the counter may result in dry muffins.

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Greek Salad Bowl https://cleanplatemama.com/greek-salad-bowl/ https://cleanplatemama.com/greek-salad-bowl/#respond Sun, 23 Jun 2019 16:47:39 +0000 https://cleanplatemama.com/?p=725

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Even though we do eat meat, I am a fan of meatless Monday’s and also prefer to limit my meat consumption where possible. Some of my favorite meals consist of a bowl, some type of protein, a crap ton of veggies, and a sauce or dressing to throw in some flavor. Food is so much better in a bowl, wouldn’t you agree!?

These Greek salad bowls have quickly become a favorite in our house. Start with a combo of Greek inspired veggies, like peppers, cucumbers, and onions, and roasted chickpeas and you’re well on your way to this amazing bowl! And let’s not forget about my favorite Kalamata olives and also a super easy lemon vinaigrette to drizzle on top. These are easy for meal prepping and if you double the batch you’re sure to have leftovers, which is a must for us.

side angle view of 2 greek salad bowls

Chickpea Fun Fact!
Chickpeas (also known as garbanzo beans) are a great way to add in some protein to your meal or diet if you are skipping on the meat. They are good for your digestive health as they are full of fiber. Real food tip: Be sure to read the label and ensure your chickpeas/garbanzo beans only contain chickpeas and possibly water and salt.

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Greek Salad Bowls

Print Recipe
Serves: 2 Cooking Time: 20 minutes

Ingredients

  • 1 can garbanzo beans, drained and rinsed
  • 1 tsp. olive oil
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/2 red pepper, chopped
  • 1/2 orange pepper, chopped
  • 1/4 red onion, chopped
  • 1/2 cucumber, chopped
  • 1/4 cup chopped cherry tomatoes
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup chopped parsley
  • 1/2 avocado
  • 1/4 cup hummus
  • juice from 1/2 lemon
  • 1/4 cup olive oil
  • 2 tbsp. red wine vinegar

Instructions

1

Preheat oven to 400 degrees.

2

In a small bowl, toss chickpeas with 1 tsp. olive oil, paprika, and garlic powder.

3

Spread chickpeas onto baking sheet and bake for 20-25 minutes, or until slightly crispy on the outside.

4

While chickpeas are roasting, prepare your bowls and the dressing. Evenly divide all ingredients from the red peppers through the hummus between two bowls (or plates).

5

In a small bowl, prepare the dressing by whisking together the lemon juice, 1/4 cup olive oil, and red wine vinegar. Add salt to taste if desired.

6

When the chickpeas are done, add to the bowls and drizzle each salad with the dressing.

7

Enjoy!

Notes

I recommend all organic ingredients when possible. You can however skip on the organic avocadoes since you don't eat the outside of this super food!

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Peanut Butter Chocolate Bars https://cleanplatemama.com/peanut-butter-chocolate-granola-bars/ https://cleanplatemama.com/peanut-butter-chocolate-granola-bars/#respond Sun, 09 Jun 2019 19:22:53 +0000 https://cleanplatemama.com/?p=686

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These peanut butter chocolate bars are loaded with goodness, made with real ingredients, and are naturally sweetened (the sweetness comes from the natural sugar in the dates). We’ve always loved a good granola or energy ball, but recently I’ve started making bars to switch things up. These are great as a snack or an addition to your lunch. When we have these around they are a favorite “treat” to add in my girls’ lunches.

These bars start by blending up the dates which creates the paste needed for the bars and also provides the sweetness without adding in additional sugar. The remaining ingredients are then blended together, topped with chocolate, and sprinkled with coconut. We always use dairy-free chocolate as a preference, but any chocolate will do.

Overhead view of cut up peanut butter chocolate bars

Jump to recipe or read on for more info on some of the ingredients used in this recipe.

Ingredient download:

Natural Peanut Butter – always look for peanut butter with just peanuts or peanuts and salt as the ingredients. We love Smucker’s Organic Creamy Peanut Butter. There is no added sugar or oils.

How about those dates – dates are a great source of antioxidants, are high in fiber, and are a great way to add natural sweetness to just about anything. I always buy pitted dates to make things easy.

Oats – Did you know that all oats are technically gluten-free? It’s confusing when you see some oats labeled as gluten-free and some not… am I right? But in reality, all oats are gluten-free. However, during processing, some may become contaminated with gluten. People with a gluten intolerance should buy gluten-free certified, but for the rest of us that prefer to avoid gluten, all oats are okay. However, we still buy certified gluten-free oats. Our favorite oats are these. And similar to our date friends, oats are high in antioxidants and fiber, but are also a great source of whole grains. Clean food tip: always buy rolled oats as quick oats and instant oats are more processed.

Let’s not forget about flaxseeds – I love adding in any sort of superseeds to my recipes to increase the nutrition. Flaxseeds are rich in omega-3 fatty acids, high in fiber, minerals, vitamins, and antioxidants. Always buy ground flax (flax meal) as it’s easier for the body to absorb.

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!


Peanut Butter Chocolate Bars

Print Recipe
Serves: 12-14 Cooking Time: 30 min

Ingredients

  • 1 1/2 cups pitted dates (about 12 dates)
  • 3/4 cup natural peanut butter
  • 1/2 cup rolled outs (gluten-free if needed)
  • 1/4 cup flaxseed meal
  • 1/4 cup unsweetened shredded coconut + more for sprinkling
  • 1/4 tsp. salt
  • 1/3 cup semi-sweet chocolate chips

Instructions

1

Blend dates in blender or food processor until a paste forms and only small pieces remain. You may need to scrape down the sides of the food processor or blender a few times until done.

2

Add peanut butter, oats, flaxseed, coconut, and salt. Pulse until just incorporated; leaving the oats whole as much as possible.

3

Place parchment paper in the bottom of a 9x5 loaf pan. Scoop mixture into prepared pan and press down firmly with fingers or back of a spoon until mixture is evenly packed down.

4

Using a microwave safe bowl, melt the chocolate chips in the microwave for about 2 minutes, stirring half way through.

5

Pour melted chocolate over mixture in the pan and spread out evenly. Sprinkle with additional coconut.

6

Refrigerate for at least one hour so chocolate and bars can set. By pulling on the parchment paper, take bars out of pan. Evenly cut into 10-12 bars or squares.

7

Store bars in fridge. These should stay good for about a week in the refrigerator.

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Creamy Green Goodness Smoothie https://cleanplatemama.com/creamy-green-goodness-smoothie/ https://cleanplatemama.com/creamy-green-goodness-smoothie/#respond Thu, 19 Apr 2018 19:51:22 +0000 https://cleanplatemama.com/?p=653

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This green creamy smoothie is calling your name. This smoothie gets it’s creamy goodness from avocado; no bananas used here! It is packed with nutrients and contains limited fruit. Of course every smoothie needs some fruit, but some smoothies pack in an entire day’s worth in one glass, so I like to steer away from smoothies that are mainly fruit.

Lately my 3 year old has been loving smoothies! She loves making them, turning on the blender (and then running away because it’s too loud), and of course drinking them. She even loves playing “smoothie shop” where she comes with fake money once the smoothie is ready in return for a cup of smoothie. Some she really likes, and some she will only take a few sips of and be done, but this one is a favorite. It packs in spinach, cucumber, strawberries, apple, avocado, and flax seeds… what’s not to like!?

Tall skinny glass filled with green smoothie and a green and white striped straw.

I use coconut water to up the vitamin and mineral content. However, regular water will do just fine if you don’t have coconut water. Coconut water is also high in electrolytes, so it’s great in smoothies for post work-outs, or just to help keep you hydrated.  Make sure to look for coconut water without added sweeteners or other ingredients. The best choice you can buy is organic coconut water that is found in the refrigerated section. Coconut water that is found non-refrigerated has most likely been pasteurized with heat, which can strip the nutritional content from the coconut water.

This smoothie ends up being pretty thick if made as listed. Pending how thick you like your smoothies you can adjust the amount of water to your liking. We like how thick it is as it’s fun to switch things up a bit and eat it with a spoon, but you can always add more water if you’d like.

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Creamy Green Goodness Smoothie

Print Recipe
Serves: 1 Cooking Time: 5 minutes

Ingredients

  • 1/2 avocado
  • 1 cup frozen strawberries
  • 6 slices cucumber (about a 3" piece of cucumber)
  • 1/2 apple, sliced
  • 1 cup packed spinach
  • 1 cup coconut water (regular water works too)
  • 3 tbsp. flax seeds
  • 1 scoop plant based protein powder (optional)

Instructions

1

Place all ingredients in a high speed blender.

2

Blend on high until fully blended.

3

Pour in glass, sip, and enjoy!

Notes

I use organic ingredients wherever possible. The only ingredient I don't prefer as organic is the avocado.

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Skillet Vegetable Lasagna https://cleanplatemama.com/skillet-vegetable-lasagna/ https://cleanplatemama.com/skillet-vegetable-lasagna/#respond Sat, 14 Apr 2018 03:25:14 +0000 https://cleanplatemama.com/?p=644

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This easy skillet vegetable lasagna only needs simple ingredients, one pan, and a little bit of time. It’s loaded with veggies and or course all the goodness of real food. Making lasagna in a skillet is so much easier than the typical pan lasagna.

We’ve been making skillet lasagna for a while, so I’m super excited to be able to share this recipe with you! This skillet starts by sautéing up a bunch of veggies and then loading up the skillet with some seasonings, spaghetti sauce, diced tomatoes, and lasagna noodles. Oh, and let’s not forget about the fact that it’s topped with fresh mozzarella! I use gluten-free lasagna noodles (brown rice noodles), but these can easily be replaced by whole wheat lasagna noodles if you prefer.

Side angle view of lasagna in skillet topped with melted mozzarella and basil leaves

When looking for spaghetti sauce and diced tomatoes make sure you are reading the ingredient list. Most spaghetti sauces and canned tomatoes contain unnecessary added ingredients like sugar and preservatives. My go-to for both is Organico Bello. Both their speghetti sauce and diced tomatoes contain only the ingredients you would use to make it from scratch. Especially the diced tomatoes… they contain, wait for it… just tomatoes! There are many other brands that contain real ingredients without added sugars or preservatives… you just need to read the ingredients. It’s a little harder to find organic diced tomatoes that contain just tomatoes, but they are out there!

If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

Skillet Vegetable Lasagna

Print Recipe
Serves: 6-8 Cooking Time: 40 minutes

Ingredients

  • 1 tbsp. olive oil
  • 1/2 onion, chopped (about 1 cup)
  • 2 zucchinis, chopped (about 2 cups)
  • 4 cloves garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 3 cups packed kale, stems removed
  • 1-10oz box lasagna noodles (gluten-free if needed)
  • 1 can (14oz) diced tomatoes
  • 1 jar (24oz) spaghetti sauce
  • 8oz fresh mozzarella, thinly sliced
  • fresh basil leaves for garnish

Instructions

1

Heat the olive oil in 12" skillet over medium-high heat. Add onion and zucchini and cook until softened; about 5-8 minutes. Add garlic, dried basil, dried oregano, onion powder, salt, and kale and cook for an additional 1-2 minutes.

2

Break up half of the lasagna noodles and place over veggies. Pour half of the spaghetti sauce and half of the diced tomatoes over noodles. Break up the other half of the lasagna noodles and place on top of tomatoes and sauce. Pour remaining spaghetti sauce and diced tomatoes on top of the 2nd layer of lasagna noodles. Spread sauce around to ensure all noodles are covered.

3

Reduce heat to medium-low and cover skillet. Continue to cook for about 30 minutes, or until noodles are tender. About half way through cooking time stir the lasagna.

4

Once noodles are cooked, top the lasagna with mozzarella slices and recover skillet. Continue cooking over low heat for about 2-5 minutes, or until cheese is melted. Remove from heat and top with fresh basil.

5

Serve and enjoy!

 

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