Avocado-Lime Shrimp Taco Salad Recipe

 Author: Rachel Maser - CleanFoodCrush

Ingredients

• 1.5 Tbsps avocado oil, or olive oil 
• 1 lb. medium sized shrimp, peeled and deveined 
• ½ tsp sea salt 
• ½ tsp black pepper 
• 1½ tsps ground cumin 
• ½ tsp garlic powder 
• 1 tsp smoked paprika 
• 1 large head romaine lettuce, chopped 
• 1 pint cherry tomatoes, sliced 
• 1/2 small red onion, finely sliced 
• 1/2 cup organic corn kernels 
• 1 cup black beans, rinsed 
• 1/4 cup fresh cilantro leaves, chopped 
• 1 ripe avocado, diced
• 2 tsps extra virgin olive oil 
• Juice of 2 limes 
• 1/4 cup crumbled cheese (optional)
• Sliced jalapeno (optional)

Instructions

1. Preheat a large skillet over medium high heat. 
2. Once hot add the oil and shrimp. 
3. Sprinkle shrimp with all seasonings and sauté until they turn pink, about 2-3 minutes. 
4. Remove from the heat. 
5. In a large bowl arrange the lettuce, tomatoes, onion, corn, black beans, cilantro, avocado, and shrimp. 
6. Drizzle with 2 tsps of extra virgin olive oil, and the fresh squeezed lime juice, and add more salt and pepper if desired. 
7. Sprinkle with crumbled cheese and jalapenos + serve immediately. Enjoy!

Pepper pizza poppers

 Category: Dinner, Recipes

Author: Rachel Maser - CleanFoodCrush

Servings:  4

Ingredients

• 12-14 mini sweet peppers
• 1/2 cup organic marinara or pizza sauce
• 1/2 cup mozzarella, shredded
• 6 slices turkey pepperoni, cut into small circles with a 1/2-inch circle cookie cutter, or sliced into fourths with kitchen shears.
• Optional: 1 tbsp chopped fresh parsley or basil

Instructions

1. Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
2. Cut the mini peppers in half lengthways through the stems. Gently scrape the seeds out, keeping the stems on.
3. Arrange your pepper halves, cut side up, onto the prepared baking pan.
4. Spoon a tiny bit of tomato sauce into each one, then sprinkle with shredded mozzarella.
5. Top with pepperoni and place the tray into the hot oven.
6. Bake for 10 minutes, or until the cheese is nice and melty.
7. Sprinkle with chopped parsley if desired.
8. Serve immediately and enjoy!

Pastaless Italian Salad

Author: Rachel Maser - CleanFoodCrush

Ingredients

• 6 small zucchini, spiralized 
• 1 small red onion, sliced
• 1 pint organic cherry tomatoes
• 1 green bell pepper, chopped
• 1 orange bell pepper, chopped
• 1/2 cup black olives
• 12 oz. marinated artichoke hearts, drained
• Fresh chopped parsley as garnish

Clean Eating Homemade Italian Dressing
• 1/2 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/2 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1/2 Tbsp Italian herbs
• 1/2 tsp dijon mustard, no sugar added
• 1/2 tsp dried basil
• 1/4 tsp ground black pepper
• 1/4 tsp. sea salt
• 1/4 tsp. raw honey (optional)

Instructions

Dressing Instructions:
1. Combine all dressing ingredients in a small mixing bowl and whisk well to combine. Note: It's best to let this sit (sealed, refrigerated) for 24 hours before using. This gives the herbs time to infuse. Shake well before dressing the salad.

Salad Instructions:
1. Gently combine zucchini noodles with dressing.
2. Gently combine remaining ingredients.
3. Taste test, adjust seasoning if needed.
4. Enjoy immediately.

Tarragon Tuna Salad “Boats”

 

Ingredients:

• 3 (5 ounce) cans or pouches, wild caught tuna, drained well
• 3 celery ribs, diced small
• 1 small sweet onion, diced small
• 1/3 cup plain Greek yogurt
• 2 tsps dijon mustard
• a small handful of fresh parsley, chopped
• 2 Tbsps freshly squeezed lime or lemon juice
• a small handful of fresh tarragon leaves picked and chopped
• 1/4 tsp sea salt, or to taste
• 1/4 teaspoon white or black ground pepper
• 2 red bell peppers, to serve your salad

Instructions:

In a large mixing bowl combine yogurt, mustard, lemon juice, sea salt and pepper. Whisk well to combine.

Chop your celery, onion, parsley and tarragon really small, then add into the bowl with the yogurt dressing. 

Add tuna and toss everything really well to coat. 

Cut the stems off the bell peppers. Using a paring knife, remove the remaining pith and seeds.

Turn the pepper upside down to shake any loose seeds out.

Next cut the pepper in half vertically through the middle of the stem to create little “boats”, as shown.

Spoon your tuna salad into the bell pepper halves and serve immediately.

One Pan Italian Chicken Skillet

 

Ingredients:

• 1 pound chicken breast, cut into bite sized pieces
  
• 2 Tbsp extra virgin olive oil, avocado oil, or unrefined coconut oils
  
• 4 fresh garlic cloves, minced
  
• 8 oz fresh button mushrooms
  
• 2 red bell pepper, chopped
  
• 1 bunch asparagus, ends trimmed and cut in halves
  
• 1 medium zucchini, sliced
  
• 1 Tbsp dry Italian seasoning
  
• 2 Tbsps high quality balsamic vinegar
  
• sea salt and black pepper, to your taste
• 
  

  Instructions:

  Heat oil over med-high heat in a large skillet.

  Add mushrooms and garlic, and sauté for 5 minutes.

  Then, add chicken and cook for another 5 minutes until browned.

  Add Italian seasoning, balsamic vinegar and season with salt and pepper to your taste.

  Add in bell pepper, asparagus and zucchini, and cook for an additional 10 minutes or until veggies are tender and everything is cooked through.

  I like to squeeze a bit of fresh lemon on mine!

  
  

Sirloin Tips and Mushrooms

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 1/2 pounds beef sirloin
• 1 (16 ounce) can mushrooms, with liquid 

• 1 (8 ounce) can tomato sauce
• salt to taste
• freshly ground pepper, to taste
• 3/4 cup red wine

Directions

1. Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
2. Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

Loaded Crack Potatoes

Ingredients

• cooking spray
• 1 (32 ounce) package frozen hash brown potatoes, thawed
• 1 (16 ounce) container sour cream

• 8 slices cooked bacon, crumbled
• 1 (1 ounce) package ranch dressing mix
• 2 cups shredded Cheddar cheese, divided, or more to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.
2. Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.
3. Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.