Double Dark Chocolate Brownies

Author: Rachel Maser - CleanFoodCrush

Ingredients

• 1/3 cup + 1 heaping Tbsp, all natural peanut, or almond butter
• 1/3 cup pure maple syrup grade 'b', or raw honey
• 1/2 cup unsweetened all-natural applesauce
• 1 large room temperature egg
• 1 tsp pure vanilla extract
• 1/2 cup unsweetened cacao powder
• 1/2 cup old fashioned rolled oats
• 1 tsp baking soda
• 1/8 tsp sea salt
• 1.5 cups finely shredded zucchini (skin left on) about 2 small zucchinis
• 1/2 cup dark chocolate chips (I used Lily's brand sweetened with stevia, you may use any high percentage cacao chips, this will add a bit of sugar...depending on what you use) - DIVIDED in half (https://cleanfoodcrush.com/lilys)

Instructions

1. Preheat oven to 350 degrees f.
2. Spray your 8x8 brownie pan with nonstick spray, or wipe your pan with coconut oil.
3. Pulse oats in blender or food processor until finely ground. (dry oats are measured BEFORE grinding...always get lots of questions about this)
4. In a separate bowl, sift or whisk dry ingredients together; cacao powder, ground oats, baking soda, and sea salt; until well combined.
5. Using your mixer, cream peanut butter, applesauce, egg, maple syrup and vanilla until smooth.
6. Add shredded zucchini, mix until combined.
7. Add dry ingredients into wet, mix just until combined...do not over mix.
8. Stir in half of the chocolate chips.
9. Pour batter into your prepared baking pan and sprinkle remaining chips on top.
10. Bake for 23-26 minutes in your preheated oven.
11. Cool before slicing into squares.

Notes: Make sure you’re using natural unsweetened cacao powder, not dutched cocoa! I used Lily's brand sweetened with stevia, you may use any very high percentage cacao chips, this will add a bit of sugar...depending on what you use. I prefer the maple syrup over honey for these. Sweetness factor is such a personal preference, so taste test because you may want more/less maple syrup

Taco soup Whole 30

 

Ingredients

Soup

• ▢ 2 tablespoons ghee
• ▢ 1 large yellow onion diced
• ▢ 3 large bell peppers (I like to use red, yellow & orange) julienned
• ▢ big pinch kosher salt
• ▢ 8 garlic cloves minced
• ▢ 1 1/2 pounds grass-fed ground beef
• ▢ 2 tablespoons chili powder
• ▢ 1 1/2 tablespoons cumin
• ▢ 2 teaspoons kosher salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon red pepper flakes
• ▢ 2 teaspoons smoked paprika
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon oregano
• ▢ 28 ounces diced tomatoes fire roasted
• ▢ 24 ounces bone broth or low sodium chicken broth
• ▢ 1 cup coconut cream split in two
• ▢ 8 onces diced green chilies

Toppings

• ▢ jalapenos
• ▢ green onions
• ▢ avocado
• ▢ cilantro
• ▢ lime

• Instructions

  Slow Cooker

  • Melt the ghee in a large sauté pan over medium heat. Add the onions and bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.
  • Add the grass-fed ground beef and stir until is is cooked through and no longer pink. 
  • Transfer the vegetables and meat to your slow cooker and turn it on.
  • Add all of the spices and stir well.
  • Add diced tomatoes, broth, half of the coconut cream, and green chilies and stir until well combined.
  • Cover and cook on low for about 8 hours. Once it's ready, add any or all of the toppings listed. Taste for additional salt and pepper and, add any or all of the toppings listed.

Spicy Roasted Chickpea Salad

Author: Rachel Maser

Ingredients

• 6 packed cups of greens of choice (I used chopped Romaine lettuce, but arugula, or mixed baby greens would be awesome)
• 1 large avocado, sliced and drizzled with fresh lemon juice
• 2 cups cherry tomatoes, halved
• 2 Tbsps avocado oil, or olive oil
• 1 medium red onion, sliced thinly
• 1/3 cup pitted Kalamata olives
• 1/3 cup crumbled Feta cheese
• 4 hard-boiled eggs, peeled and chopped
• 2 (15oz.) cans chickpeas, drained and rinsed well, allowed to air dry a bit
• 2 tsps chili powder
• 2 tsps smoked paprika
• 1/2 tsp ground cumin
• 1 tsp garlic salt
• 1/4 tsp pepper
• To make the dressing:
• 1 large fresh lemon, juiced
• 3 Tbsps extra virgin olive oil
• 1 tsp dried oregano
• 2 cloves fresh garlic, minced
• sea salt and pepper, to taste (about 1/8 teaspoon each)

Instructions

1. Preheat your oven to 400 degrees f. and line a large flat rimmed baking sheet with parchment paper.
2. Add the chickpeas to the tray and sprinkle with chili powder, paprika, cumin, garlic salt and pepper.
3. Drizzle with oil and toss well to get them all nicely coated.
4. Arrange the chickpeas in a single layer and roast for 25-30 minutes, until dark golden brown and crispy, tossing once or twice during roasting time.
5. Meanwhile, to a small jar, add all dressing ingredients and shake vigorously to emulsify, or simply whisk dressing ingredients together in a small bowl.
6. Set aside.
7. Place your choice of favorite greens into a large bowl and top nicely with crispy chickpeas, cherry tomatoes, onions, avocado, olives, feta, and hard boiled eggs. OR divide ingredients evenly between 4 separate serving bowls.
8. Drizzle, then gently toss your salad with the homemade dressing and enjoy!

Greek Yogurt Cucumber Salad

 Author: Rachel Maser - CleanFoodCrush

Ingredients

• 1/2 cup full-fat Greek yogurt
• 1 tsp garlic salt
• 2 Tbsps white wine vinegar, or apple cider vinegar
• a large handful of fresh chopped parsley
• 2 large English cucumbers, chopped
• 1 small red onion, sliced
• sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each

Instructions

1. Whisk the yogurt, garlic salt, vinegar, parsley, sea salt and pepper until well combined.
2. Add it to the cucumbers and onions and gently stir to coat well.
3. Chill in your refrigerator for an hour then serve.

Chili Garlic Shrimp Stir-Fry

 Author: Rachel Maser

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 4 cups of mixed stir-fry vegetables of your choice (I used fresh snap peas, shredded carrots, and shredded beets)
• sea salt, to taste, about 1/4 teaspoon each
• 1 tsp chili flakes, or to taste
• 4 fresh garlic cloves, minced or pressed
• 2 Tbsps sesame oil, or avocado oil, divided
• 2 Tbsps sliced green onions/scallions
• 1 Tbsp sesame seeds
• 1/4 cup low-sodium soy sauce, or coconut aminos, or Bragg's liquid aminos

Optional: 2 cups cooked brown rice or quinoa

Instructions

1. Heat half of the oil in a large skillet or wok over medium-high heat.
2. Add in your veggies and season with a pinch of sea salt and pepper.
3. Stir fry for 3-5 minutes or until vegetables are crisp tender.
4. Remove veggies from the skillet and set aside.
5. Heat remaining oil in that same skillet over medium-high heat.
6. Add in garlic and chili flakes and cook for 1 minute, stirring constantly, just until fragrant.
7. Stir in your shrimp and cook for 2-3 minutes, or until just cooked through.
8. Return the veggies back to the skillet, then drizzle soy sauce/coconut aminos over the top of everything.
9. Stir gently to combine, and cook for an additional 1-2 minutes to heat through.
10. Sprinkle with sesame seeds and sliced green onions, and serve with cooked brown rice or quinoa.
11. Enjoy!