Supreme Pizza Chili

 Author: Rachel Maser - CleanFoodCrush

Ingredients

• 1.5 lbs. lean ground turkey, chicken, or grass-fed beef
• 4 cloves fresh garlic, minced
• 2 cups chicken, or beef broth
• 1 (15 oz) jar fire roasted tomatoes, with juice
• 1 (15 oz) jar marinara sauce
• 2 cups sliced mushrooms
• 2 bell peppers, chopped
• 1 yellow onion, chopped
• 1 Tbsp. dried oregano
• sea salt and freshly ground black pepper, to taste
• 2 Tbsp. avocado oil, or olive oil, divided

Toppings:
• 1 cup shredded mozzarella cheese
• about 12 thin slices of nitrate free pepperoni
• 2 Tbsps ground Parmesan cheese

Instructions

1. In a large Dutch oven, heat 1 Tablespoon of oil over medium-high heat.
2. Once your oil is hot add in ground meat and cook breaking up with a wooden spoon until nicely browned, about 6-8 minutes.
3. Add in garlic and sauté until fragrant, about 1 minute.
4. Set cooked meat aside on a plate.
5. In that same heated pot, add in remaining oil and all vegetables, then sauté the veggies until they carmelize a bit, about 5 minutes.
6. Add browned meat back into your pot along with the roasted tomatoes, marinara sauce, broth and dried oregano. Sea salt and pepper to taste, about a 1/4 teaspoon each.
7. Stir to combine well.
8. Bring your chili to a boil, and once it starts to bubble reduce the heat and let simmer on low until thick and bubbly, about 30-45 minutes.
9. Once the chili is ready, add your pizza toppings.
10. Start with an even layer of shredded mozzarella, then arrange the pepperoni slices and sprinkle with parmesan cheese as shown.
11. Cover with a lid and continue to cook on low until cheese is nice and melty, about 3-4 minutes.
12. Serve while hot and enjoy!

Chili Sweet Potato Fries for Clean Eating

 

Ingredients

• 4 large sweet potatoes, or yams
• fresh ground black pepper, to taste
• 2 Tbsps olive or avocado oil
• 1 tsp garlic powder
• 1 lb. lean grass fed ground beef, or turkey
• 1 white/yellow onion, diced
• 2-3 garlic cloves, minced
• 1/4 cup chipotle peppers in adobo sauce
• 1 cup frozen organic corn, thawed or fresh 1 head of corn shred from its cob
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 1 (15 oz. jar) diced tomatoes, with juice
• 15 oz. black beans, drained and rinsed if using canned
• sea salt to taste

Extra toppings: sliced avocado, halved cherry tomatoes, organic sour cream or plain Greek yogurt, shredded cheese, fresh chopped parsley or cilantro, lime wedges, etc.

Instructions

1. Preheat the oven to 425 degrees f. and line a large baking sheet (or two) with parchment paper or silicone baking mats.
2. Cut the sweet potatoes into 1/2 inch fries, evenly as shown and place them into a large bowl.
3. Sprinkle fries with pepper and garlic powder, then drizzle with oil. Toss well to get all of your fries nicely coated.
4. Arrange in a single layer, with some space in between (so they can crisp up), on the baking sheets and bake for 20 to 25 minutes, flipping once during roasting time.
5. Meanwhile, heat a large (lidded) skillet over medium heat then add in your beef, onions and garlic. Cook, stirring frequently for about 6-7 minutes, or until meat starts to brown while breaking up the meat.
6. Add in seasonings, chipotle peppers, corn, black beans and diced tomatoes then gently stir to combine.
7. Reduce heat to low, cover with a lid and simmer for 20 minutes to allow flavors to develop and chili to thicken. Taste test, and add a sprinkle of sea salt if desired.
8. Sprinkle fries with sea salt when they come out of the oven.
9. Serve the sweet potato fries topped with your beef chili and any extra toppings of your choice...serving suggestion shown in the pictures!
10. I divided up the fries between 4 separate plates then let the kids top their own.

GREEK AVOCADO CHICKEN SALAD

INGREDIENTS

• ▢ 2-4 cups shredded chicken
• ▢ 1 avocado, sliced
• ▢ 1/2 red onion, sliced
• ▢ 1/2 cup halved kalamata olives
• ▢ 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained and gently rinsed
• ▢ 1/3 cup crumbled feta cheese
• ▢ 1/4 cup pine nuts (toasted, optional)

Dressing

• ▢ 1/3 cup olive oil extra virgin recommended
• ▢ 1/2 cup plain Greek yogurt I use 0% fat
• ▢ 1/4 cup reduced fat mayo may sub extra Greek yogurt
• ▢ 1/2 teaspoon salt or to taste
• ▢ 1/4 teaspoon black pepper or to taste
• ▢ 1/2 teaspoon garlic powder
• ▢ 1 teaspoon dried dill or 1/4 cup chopped fresh dill
• ▢ 1/2 teaspoon sugar
• ▢ 1 tablespoon vinegar white wine vinegar recomended
• ▢ juice of 1/2 lemon
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Banana Split Oatmeal Bowls

 Author: Rachel Maser - CleanFoodCrush

Servings:  4

Ingredients

Oatmeal:
• 2 cups old fashioned rolled oats
• 2 Tbsp chia seeds
• 2 1/4 cups unsweetened milk of choice
• 1/4 cup pure maple syrup, or raw honey
• 2 tsps vanilla extract
• 1/4 cup unsweetened Greek yogurt

To Assemble:
• 4 small bananas
• 1/3 cup Greek yogurt
• 1 cup chopped strawberries
• 1 cup fresh berries of choice
• 2 Tbsps chopped walnuts
• 2 Tbsps dark chocolate, melted

Instructions

1. To make your overnight oatmeal:
2. Place all the oatmeal ingredients to a mixing bowl. Whisk well to combine, then cover and allow it to refrigerate for at least 4 hours (or overnight).
3. To assemble your banana split bowls:
4. Peel and slice the bananas in half, lengthwise.
5. Add the banana halves to your bowls as shown. 
6. Add oatmeal in the middle followed by a dollop of yogurt.
7. Sprinkle with strawberries and fresh berries.
8. Drizzle with melted chocolate and sprinkle with chopped walnuts. 
9. Repeat with remaining bowls.
10. Enjoy!

Rachel’s Zucchini Crisps

 Author: Rachel Maser - CleanFoodCrush

Ingredients

• 2 medium, crisp zucchinis, sliced into 1/4 inch thick rounds
• 1/3 cup crushed corn flakes (I used “Nature’s Path” brand)
• 2 Tbsps sesame seeds
• 2 Tbsps poppy seeds
• 1/2 tsp dried garlic powder
• 1/2 tsp dried onion powder
• 1 tsp sea salt
• 1 tsp dried Italian seasonings
• 1 large egg, beaten
• 2 Tbsps avocado oil

Instructions

1. Crush the corn flakes into crumbs with your food processor or by hand.
2. In a medium shallow bowl, combine the crushed corn flakes, sesame seeds, poppy seeds, garlic and onion powder, Italian seasoning and sea salt, very well.
3. In a second small, shallow bowl, beat the egg with a tiny pinch of sea salt and pepper.
4. Heat less than 1 tablespoon of avocado oil (for each small batch)in a large frying pan, or cast iron skillet, over medium high heat.
5. Dip each zucchini slice in the beaten egg mixture then dredge into the corn flake mixture, lightly pressing crust ingredients onto the zucchini.
6. Add to the heated skillet and cook for 1-2 minutes, then flip your zucchini slice, and cook another minute.
7. Cook the crisps in small batches making sure not to over crowd the pan, and add fresh oil to the pan after each batch.
8. Serve with your favorite dip and enjoy!

Loaded Sweet Potato Nachos

 Author: Rachel Maser - CleanFoodCrush

Ingredients

• 3-4 large sweet potatoes 
• 3 Tbsps avocado oil, or extra virgin olive oil 
• 1 Tbsp smoked paprika 
• 1 Tbsp garlic powder 
• 1 tsp ground cumin 
• sea salt and pepper, to your taste 
• 15 oz black beans, cooked, drained & rinsed 
• 1 cup shredded colby jack cheese 
• 2 large plum tomatoes, diced 
• 2 jalapeños, seeded & sliced 
• a small bunch of fresh cilantro, or green onions chopped 

Instructions

1. Preheat oven to 400 f.
2. Wash, scrub then slice your sweet potatoes into 1/4 inch rounds. (I like to use a mandolin for this)
3. Place the sweet potato rounds in a large bowl and toss with oil, all seasonings, sea salt and pepper. 
4. Arrange onto two baking sheets so that none are over-lapping, or touching.
5. Bake for 15 minutes, then flip the rounds on the other side and bake for an additional 6-7 minutes. 
6. Remove sheets from oven and combine sweet potatoes onto one large sheet. 
7. Top with black beans and cheese and place back in the oven for an additional 5 minutes or until the cheese is all melty.
8. Remove from oven and top with tomato, jalapeños and fresh chopped cilantro . 
9. Serve immediately.