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mizzsandra00 View Drop Down
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    Posted: Nov 05 2012 at 1:15pm
Post your favorite clean eating recipes!

These are all from greenplaterule.com


Gluten-Free Protein Pancakes
5.0 from 1 reviews
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Recipe: Breakfast
Author: Victoria – Green Plate Rule
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Ingredients
  • 1 egg
  • 2 egg whites
  • 1 cup low-fat cottage cheese
  • 2/3 cup gluten-free rolled oats (Bob’s Red Mill)
  • 1 tsp vanilla extract
  • pinch of salt
Instructions
  1. Preheat griddle to medium-high heat
  2. In a small bowl, lightly beat together the egg and egg whites and then add to a blender
  3. Add the remaining ingredients to the blender and blend until smooth
  4. Spray griddle with non-stick spray
  5. Pour pancakes from blender onto griddle, about 1/4 cup per pancake
  6. When bubbles start to come through, flip over and continue cooking until both sides are golden brown
  7. Serve with pure maple syrup and fresh fruit
Notes

This made eight 3 – 4″ pancakes.
If you want your pancakes sweeter you could add 1 tbsp of sweetener to the batter.




Gluten Free Pumpkin Pancakes
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Recipe: Breakfast
Author: Amy Churchill – A la Chef
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
A slightly sweet and nicely spiced pumpkin pancake perfect for anytime of year or any meal!
Ingredients
  • 1 c. flour blend
  • 2 t. sugar
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. cinnamon
  • 1/8 t. cloves
  • 1/8 t. allspice
  • Dash of nutmeg
  • 1 large egg
  • 1/2-2/3 c. coconut milk, soy, hemp, flax, rice or almond milk
  • 1 T. canola oil or melted butter
  • 1/4 t. salt
  • 1/2 t. vanilla
  • 1/2 c. canned pumpkin or cooked, peeled and mashed sweet potato
Instructions
  1. In a small mixing bowl, sift together flour blend through nutmeg and whisk together.
  2. In another mixing bowl combine egg, 1/2 c. non-dairy milk, oil or melted butter, salt, and vanilla, whisk till blended.
  3. Add pumpkin or mashed sweet potato to the wet ingredients and blend until smooth.
  4. Add the wet to the dry ingredients and stir till combined – do not over mix. If the batter is too thick add the rest of the coconut milk.
  5. Heat a pan or griddle to medium high and lightly oil with a paper towel that has some canola oil on it.
  6. Pour out 1/4 c. batter for each pancake.
  7. Cook until bubbles appear on the surface and the bottom is golden brown.
  8. Turn pancake over and cook for an additional 1-2 min.
Notes

I used Bob’s Red Mill for sourcing the flour blend. They can be found in grocery stores or natural food stores. You can also order from them on line. They offer many different kinds of products so check them out!

Serve with Pure Maple Butter – with a hand blender mix 1 stick of softened butter and 1 T. pure maple syrup until fully incorporated and smooth. Serve alongside the pancakes.


Here is the Gluten Free Flour Blend:

  • 1 1/2 c. sorghum flour
  • 1 1/2 c. potato starch
  • 1 c. quinoa flour



Spaghetti Squash Pasta
5.0 from 1 reviews
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Recipe: Entree
Author: Victoria – Green Plate Rule
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4
Ingredients
  • 1 large spaghetti squash
  • salt
Instructions
  1. Preheat the oven to 375
  2. Cut the squash in half lengthwise and clean out the seeds
  3. Sprinkle a little salt on each half
  4. Place cut side down on a deep baking dish
  5. Add 1/2 inch of water to dish
  6. Bake until tender, about 45 minutes
  7. Remove from the oven and once cool enough to handle, use a fork to scrap out the squash in strands
  8. Add your favorite pasta sauce and enjoy!
Notes

Spaghetti squash can be made ahead and frozen for use later, so make extras and save for another day!


Sweet Potato, Apple and Kale Quinoa Salad
3.0 from 1 reviews
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Recipe: Entree
Author: Victoria – Green Plate Rule
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4 – 6
Ingredients
  • 1 1/2 cups quinoa, rinsed if needed
  • 2 1/2 cups vegetable broth
  • 3 tbsp olive oil
  • 3 cups peeled and diced sweet potato, about 2 medium sized sweet potatoes
  • 4 cups chopped kale, discard the ribs
  • 1 large apple, diced with lemon juice squeezed to prevent browning
  • 1/2 cup dried cherries
  • 1/2 tsp salt
  • Balsamic Vinaigrette (recipe above)
  • Optional toppings: chopped pecans and goat cheese
Instructions
  1. Add the quinoa and vegetable broth to a medium pot, and turn on to high heat. Once it starts to boil, reduce the heat to a simmer and cover. Simmer until cooked, about 12 – 15 minutes.
  2. While quinoa is cooking — add olive oil to a large skillet over medium-high heat. Once heated add the diced sweet potatoes and salt, then cover. Stir occasionally, and if it starts to brown too much, add a little water of broth. Cook until almost tender, about 7 minutes, then add the kale and continue to stir until it wilts, about 2 minutes.
  3. Remove from heat and let it cool slightly. Check on the quinoa — should be almost done at this point.
  4. Add the diced apple and cherries to the sweet potatoes.
  5. Once quinoa is cooked and cooled slightly add it to the sweet potatoes.
  6. Spoon in the vinaigrette, a couple tbsp at a time. We used about half the total vinaigrette, but add what works best for you!
  7. Top with goat cheese and chopped pecans, optional.
  8. Serve warm, room temperature, or cold!

Black Bean Hummus
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Recipe: Dip
Author: Victoria – Green Plate Rule
Prep time: 10 mins
Total time: 10 mins
Serves: 12
Ingredients
  • 2 cup black beans, drained. Reserve liquid.
  • 1 garlic clove
  • 2 tbsp tahini
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • pinch of cumin
  • 1 tbsp olive oil
  • 1 – 4 tbsp reserved liquid
Instructions
  1. Add all the ingredients to a food processor, except the liquid reserved from beans.
  2. Mix until smooth.
  3. Taste and add any additional spices.
  4. Add one tbsp at a time of the reserved liquid until you get the consistency desired. I usually add 3 tbsp.



Chicken Sausage Minestra Soup
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Recipe: Soup
Author: Amy Churchill – A la Chef
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
This soup is so hearty and yummy you will be asking for seconds! It is quick to make and it freezes great so make a double batch and use it for later.
Ingredients
  • 1 T. olive oil
  • 1 lb. Italian chicken sausage, casing removed
  • 1 1/2 c. onion, diced
  • 2 lg. carrots, diced
  • 2 lg. celery, diced
  • 1 lg. garlic clove, minced
  • 1/8 t. salt
  • 1/8 t. pepper
  • 1/4 t. red pepper flakes
  • 1/2 c. white wine
  • 4 c. chicken broth, low sodium
  • 14 oz. can stewed tomatoes, crushed up with your hand
  • 1/4 c. shells or other small gluten free pasta
  • 1/4 c. quinoa
  • 3 c. spinach or kale, cut up
  • 1/4 c. parmesan cheese, grated
  • 3 T. Italian parsley, chopped
Instructions
  1. In a medium pot over medium/high heat add olive oil.
  2. Remove chicken sausage from casing and brown, breaking up with a spoon.
  3. Add onion, carrot, celery, and garlic – sauté until tender about 5-7 min.
  4. Add wine and scrap up browned bits from bottom of pot. Reduce until almost evaporated.
  5. Add broth, 1 c. water and tomatoes and bring to a boil.
  6. Add gluten free pasta and quinoa and simmer for 15 min.
  7. Remove from heat and stir in spinach.
  8. Taste and season with salt and pepper if necessary.
  9. Top with parmesan cheese and chopped parsley.




Edited by mizzsandra00 - Nov 05 2012 at 1:15pm
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nycdiva357 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote nycdiva357 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 05 2012 at 1:21pm
oh i know why we eating clean..lol
but yeah.. sigh im down.
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mizzsandra00 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mizzsandra00 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 05 2012 at 1:24pm
LMAO.....yep......you already know........LOL


Cry I still have my cheat days
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Post Options Post Options   Thanks (0) Thanks(0)   Quote afrokock Quote  Post ReplyReply Direct Link To This Post Posted: Nov 05 2012 at 1:25pm
where are the macros?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mizzsandra00 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 05 2012 at 1:28pm
Add some.......Big smile
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mizzsandra00 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mizzsandra00 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:00pm

Broccoli and Cheese Breakfast Casserole

Ingredients

5 cups of fresh broccoli florets

1 tsp garlic powder

1 tbsp curry powder

12 eggs

12 egg whites (or 1 ½ cups)

¼ cup 2% milk

Salt and pepper to taste

¾ cup of grated part skim mozzarella

¾ cup of grated low fat sharp cheddar

Directions

Preheat over to 375.  Spray a glass 10x14 casserole dish with cooking spray.

Cut broccoli into small florets and steam for two minutes or until just tender.  Toss broccoli with garlic powder, salt and curry powder.    Set aside.

Combine eggs, egg whites, milk, and black pepper in a large bowl and beat with a fork or a whisk until all of the ingredients are well combined.

Layer seasoned broccoli on the bottom of the casserole dish and evenly sprinkle the cheese over the broccoli. Pour the eggs over the broccoli and cheese and use a fork to make sure that the broccoli is evenly distributed through out the eggs.

Bake for about 30 minutes or until the top is slightly browned and the eggs are cooked through.  Enjoy!

Serves 8.

Nutritional Analysis

Calories: 217g; Total Fat: 10.9g; Saturated Fat: 4.6g; Cholesterol: 286mg; Sodium: 329mg; Carbohydrate: 4.5g; Dietary Fiber: 2.1; Sugars: 1.8g; Protein: 21.8g


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Lite Brite Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:07pm
I don't know how clean Frank's hot sauce is, but Celery with hot sauce is a great snack. plus spicy has benefits, so Thumbs Up
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mizzsandra00 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mizzsandra00 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:11pm
You sound like Mr00 iwth that damn hot sauce......that man put it on steamed zucchini tonight and I was done..........Pinch
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Post Options Post Options   Thanks (0) Thanks(0)   Quote callmeDEva Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:25pm
The first time I tried Quinoa it pissed me off. I don't know if it was how it was prepared but it was beyond gross
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Samoneisthebest Quote  Post ReplyReply Direct Link To This Post Posted: Nov 06 2012 at 8:46pm
I love you for this thread. ooo ooo post some without dairy.....(i have an allergy) 
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