Clean Eating Guacamole

A Memorial Day Summer clean dip! This healthy recipe is simple and easy to make! Try this Clean Eating Healthy Guacamole for the sunny summer get together with family and friends! Eat with tortilla chips, cut vegetables or on top of burgers!

Ingredients:

• 2 ripe avocados 
• 1/4 tsp garlic powder
• 1/2 TBSP lime juice
• 1/2 tomato diced
• 2 tbsp. cilantro, chopped
• Pinch of salt to taste

(Optional)

• We had a mason jar of homemade salsa I used instead of the tomato and cilantro for my Clean Guacamole because I didn't have any in my pantry. You can use a store bought jar of salsa to add to the dip as well if you do not want to make homemade salsa. Use a low sodium salsa brand. 

Directions:

     1. Cut the ripe avocados in half removing the pit and scoop out the flesh with a spoon. 

     2. Mash the avocados in a bowl.

     3. Add the ingredients and them into the ripe avocado flesh. 

     4. Taste it and add more ingredient flavor if necessary. 

     

I made this fresh and it was really good! I used it on top of my turkey burger which paired very nicely for a great taste!!

Put this delicious dip on top of my Southwestern Fish Tacos to add just the right flavor!

Enjoy!!

 

Southwestern Fish Tacos

For dinner tonight I was in the mood for some fish, and nothing is better than fish tacos! I found a brand called Sea Best at the local grocery store that freezes fresh fish. The flavor of the fish is great and I throw it in a pan to fry up. It is so easy to make a healthy meal from their fish products and Sea Best has a great price.

Ingredients to fry fish:

• 3 Sea Best Tilapia frozen fillets (other frozen brands and non-frozen fish work as well)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 TBSP lime juice

Directions to fry fish:

1. Mix the dry spices together in a small bowl.
2. Spray a frying pan with oil.
3. Turn on the stove top to medium heat.
4. Place the frozen fish fillets in the frying pan.
5. Add the spices and let the fish cook.
6. Add the lime juice to the fish fillets.
7. Flip the fish fillets over and more spices.
8. Cook the fillets until they are golden brown.

Ingredients for Fish Tacos:

• 2 soft shell Mission Corn Tortillas
• 3 Sea Best Tilapia cooked fillets
• Shredded cheese
• Fresh mango slices for topping

Directions for Fish Tacos:
Cut up the fish fillets and place them on the 2 soft shell Mission Corn Tortillas. You may want to use two corn tortillas for one fish taco because corn tortillas tend to fall apart easier and this will make the taco hold together better. Next add the shredded cheese and fresh mango slices for the topping or any other toppings you desire.

Enjoy!!



FIRST BLOG!!

Look around my blog and check out my Recipes page!! There will be more to come.

I have some tasty and healthy clean recipes that you will enjoy. Feel free to comment and I will respond and read every comment.

Thanks!

Summer Iced Tea

 

It is summer time! Today I made Summer Iced Tea! I grabbed a tea pitcher and two Luzianne tea bags. I used a green tea bag and black tea bag which mixes into a delicious flavor that keeps you hydrated for the warm summer days. I filled the tea pitcher with water to the top and placed the tea bags inside closing the lid on top. I let the tea brew out in the summer for an hour. After I place the brewed tea in the fridge to make it cool and it is ready to drink. I leave the both tea bags in the tea pitcher so that the flavor stays.

 

Enjoy!!

Pita Pocket Thin with Carrot and Celery Sticks

 Today I woke up and got a great workout in!! I felt awesome after my workout, and my days are that much better after I workout. I did a back workout and ran 1.5 miles on the tread mill. Since I trained mean I wanted to eat clean to get good results.

 

For my lunch today I had a Whole Wheat Pita Pocket Thin stuffed with Deli Fresh Mesquite Turkey and a slice of provolone cheese. I also had carrot and celery sticks. I spread Skippy Chunky Peanut Butter on the celery sticks which is tasty! I store my celery sticks in a container with water in the fridge to keep the celery sticks fresh and crisp for that tasty crunch.

I washed down the nutritious meal with a glass of Summer Iced Tea which paired really good with my meal!

 

 

Protein Oatmeal Peanut Butter Banana Bread (Vegan, Gluten Free)

Hy-Vee Quick Oats

Jif Creamy Peanut Butter

2 Bananas

Hy-Vee Baking Soda

McCormick Cinnamon

Canola Cooking Spray 

I used the same ingredients for the original recipe Oatmeal Peanut Butter Banana Bread (Vegan, Gluten Free) but just added a scoop of Up Your MASS protein powder. I wanted to add some protein to the banana bread to eat after a workout.

 

I used Up Your MASS: Fudge Brownie flavor to add some chocolate taste. Adding the protein powder does not mess up the recipe.

 

Prep time:  10 minutes

Cook time:  25 minutes

Total time:  35 minutes 

Ingredients

•  2½ cups oatmeal (make sure they are certified gluten free if you have a gluten intolerance)
• 1 cup mashed ripe bananas (3 bananas if they are small, 2 very large bananas)
• ½ cup peanut butter
• 2 tsp baking powder
• ½ tsp cinnamon
• One scoop protein powder (I used Up Your MASS: Fudge Brownie but you can use any brand or flavor)
• non-dairy milk or water (if necessary)

Instructions

1. Preheat oven to 350ºF.
2. Lightly oil a loaf pan and set aside.
3. Put oatmeal in a Pyrex glass bowl or mixing bowl.
4. Add all of the remaining ingredients to the mixing bowl and blend with a mixer until combined. You may need to scrape down the sides and then blend again to get completely combined. (It will not be completely smooth and it will be very thick! Much thicker than a traditional banana bread.) 
5. If the batter is very crumbly add a few TBSP of water or non-dairy milk to the mixture. You want the batter to be very thick but it should still hold together. 
6. Pour batter into prepared loaf pan. 
7. Bake for 25-30 minutes, until a toothpick comes out clean. 
8.  Let the banana bread cool and store the bread in a seal tight container.

 

Oatmeal Peanut Butter Banana Bread (Vegan, Gluten Free)

I was feeling something sweet for breakfast and wanted to whip up something tasty and healthy. Tuesday during the day I made this clean eating Oatmeal Peanut Butter Banana Bread. I wanted to make the bread to eat before my workouts.

 

I found the recipe off Baker Bettie and I altered the recipe to make it more clean.

My local grocery store had bananas that were getting all spotted brown and they bag them

up in a tote bag for only 99 cents for a whole bag! What a steal! 

I bought one after work and whipped up some banana recipes. The tote bag had a bunch of bananas for cheap so I made several recipes, and then froze the extra bananas for another time.

Here are the ingredients I used for the Oatmeal Peanut Butter Banana Bread. These are the ingredients I had in my pantry at home, but you can use alternatives that are healthier. 

Hy-Vee Quick Oats

Jif Creamy Peanut Butter

2 Bananas

Hy-Vee Baking Soda

McCormick Cinnamon

Canola Cooking Spray

First I measured out 2 1/2 cups quick oats.

I added the 2 ripe bananas and broke them into little chunks.

I measured out 1/2 cup peanut butter, 2 teaspoons baking powder, and

1/2 teaspoon cinnamon. 

I combined all the ingredients up with a mixer in a Pyrex glass bowl, but you

can use anything to mix the batter.

I sprayed a bread pan with the canola oil and poured the batter in the pan.

I made sure the batter was level in the pan to bake proportionally.

I baked the bread for 25 minutes at 350 degrees and tested the bread with a

toothpick to see if the bread was down in the middle.

After I baked it for 25 minutes in the oven I pulled it out and let it cool for

10 minutes or longer in the pan.

I used a spatula to get the bread out of the pan, but be careful because it is dense and

a little heavy. So you have to make sure that the bread

does not break in half. I let the bread

cool until the bottom was cooled off. I waited till the

bottom cooled off so the bread did not

get soggy in the container I was storing it in.

 

Prep time:  10 minutes

Cook time:  25 minutes

Total time:  35 minutes
 

Ingredients

• 2½ cups oatmeal (make sure they are certified gluten free if you have a gluten intolerance)
• 1 cup mashed ripe bananas (3 bananas if they are small, 2 very large bananas)
• ½ cup peanut butter
• 2 tsp baking powder
• ½ tsp cinnamon
• non-dairy milk or water (if necessary)

Instructions

1. Preheat oven to 350ºF.
2. Lightly oil a loaf pan and set aside.
3. Put oatmeal in a Pyrex glass bowl or mixing bowl.
4. Add all of the remaining ingredients to the mixing bowl and blend with a mixer until combined. You may need to scrape down the sides and then blend again to get completely combined. (It will not be completely smooth and it will be very thick! Much thicker than a traditional banana bread.)
5. If the batter is very crumbly add a few TBSP of water or non-dairy milk to the mixture. You want the batter to be very thick but it should still hold together.
6. Pour batter into prepared loaf pan.
7. Bake for 25-30 minutes, until a toothpick comes out clean.
8. Let the banana bread cool and store the bread in a seal tight container.

I warmed my banana bread slices up in the microwave and put some

 Jif Chunky Peanut Butter on it. The bread is delicious and filling. I eat it before

my workouts in the morning for breakfast.

 

Enjoy!! 

 

I made another loaf and placed it in a Ziploc storage bag to freeze while my family ate the other one. When you place it in the Ziploc bag make sure you get most of the air out and seal it up. Place the bread in the freezer and it should stay good for several months. When you want to eat it just take it out of the freezer and let it thaw.