Clean Eating - Chocolate Peanut Butter Icecream

Recipe and picture from The Gracious Pantry

Clean Eating Chocolate Peanut Butter Banana Ice Cream
(Makes 2 servings)

Ingredients
2 cups frozen bananas, thawed on the countertop for about 10 minutes
2 tbsp. peanut butter (more if you want)
1 tsp. unsweetened cocoa powder (more if you want)

Directions

Step 1 – Allow the bananas to sit out on the counter for about 10 minutes so they just begin to thaw (just barely).

Step 2 – Put the bananas through the Yonana’s machine (or in a processor with a small splash of milk and blend till smooth).

Step 3 – Stir in the peanut butter and cocoa powder. Mix well and serve.

Eat and Enjoy!

Nutritional Content
1 serving = 1/2 the recipe

Calories: 230
Total Fat: 9 gm
Saturated Fats: 2 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 78 mg
Carbohydrates: 39 gm
Dietary fiber: 5 gm
Sugars: 19 gm
Protein: 5 gm
Estimated Glycemic Load: 13

Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Clean Eating - Chicken with Ancient Grains and Macadamias

I spotted this recipe on the Countdown website this morning. Although it has Chicken Stock, and I'm not sure that comes under clean eating, the rest of it is fine, and this looks delicious, one to definitely try!

Ingredients

• ½ cup quinoa
• 1 ½ cups Campbell’s Chicken Stock
• 600g chicken breasts, sliced in half horizontally
• 50g rocket
• ½ cup flat leaf parsley
• ½ cup mint leaves, sliced
• ½ cup coriander leaves, sliced
• ½ red onion, peeled and finely sliced
• 15 cherry tomatoes, sliced in half
• ¾ cup macadamia nuts, toasted and coarsely chopped
• 4 tbsp olive oil
• Black pepper to taste
• Salt to taste
• Sesame seeds to sprinkle over the top
• Lemon juice & wedge for garnish

Method

Rinse the quinoa in warm water for 5 minutes. Drain and place in a saucepan with the chicken stock. Bring to the boil, then reduce the heat and simmer for 15 – 20 minutes until the grain is softened to your liking and set aside (I like to keep a little bite to add another texture to the dish).

Heat the 1 tbsp of extra virgin olive oil in a large fry pan, add the chicken and cook until nice and golden on both sides and cooked through. Set aside to rest.

Place the quinoa, rocket, parsley, coriander, mint, red onion, cherry tomatoes, and macadamias into a bowl and gently combine.

Combine the lemon juice and 3 tbsps of extra virgin olive oil and season with salt and pepper. Add to the salad and mix thoroughly until everything is evenly coated.

Take chicken and slice across the grain.

Serve the salad in a large pile in the centre of the plate, top with the chicken slices and garnish with sesame seeds and lemon wedges.

Ingredients

• ½ cup quinoa
• 1 ½ cups Campbell’s Chicken Stock
• 600g chicken breasts, sliced in half horizontally
• 50g rocket
• ½ cup flat leaf parsley
• ½ cup mint leaves, sliced
• ½ cup coriander leaves, sliced
• ½ red onion, peeled and finely sliced
• 15 cherry tomatoes, sliced in half
• ¾ cup macadamia nuts, toasted and coarsely chopped
• 4 tbsp olive oil
• Black pepper to taste
• Salt to taste
• Sesame seeds to sprinkle over the top
• Lemon jucie & wedge for garniMethod:Rinse the quinoa in warm water for 5 minutes. Drain and place in a saucepan with the chicken stock. Bring to the boil, then reduce the heat and simmer for 15 – 20 minutes until the grain is softened to your liking and set aside (I like to keep a little bite to add another 

Clean Eating - Raspberry Lime Yosicles

Recipe and Photo from The Gracious Pantry

Ingredients
1 (12 oz.) bag unsweetened, frozen raspberries
2 cups plain, non-fat Greek yogurt
1/2 cup fresh squeezed lime juice
1/3 cup honey (tart) OR 1/2 cup (very sweet)

Directions

Step 1 – Blend all ingredients together in a blender and pour into popsicle molds. Freeze overnight.

Clean Eating Recipe - Coconut Almond Cranberry Chicken

Recipe and Photo from The Gracious Pantry

Ingredients
1/2 cup almonds, chopped
1 (15 ounce) can light coconut milk
1/2 cup dried cranberries (I used fruit juice sweetened cranberries from Whole Foods)
4 cups raw spinach leaves, tightly packed when measuring
4 chicken breasts (about 7 ounces each), chopped into bite-sized pieces
1/2 tsp. finely grated fresh ginger (grate on a microplane for best results)
1/2 tsp. cinnamon

Directions

Step 1 – Combine all ingredients in a large pan and cook until the chicken is fully cooked through. Serve by itself or over brown rice or whole grain pasta.

Clean Eating - Rosemary Sweet Potatoes

Recipe and photo from The Gracious Pantry

Clean Eating BBQ Rosemary Sweet Potatoes
(Makes 4 servings)

Ingredients
2 medium sweet potatoes, washed and sliced (peel if preferred)
1 tbsp. olive oil
2 tbsp. fresh, chopped rosemary
1 tsp. garlic powder

Directions

Step 1 – Peel (if desired) and slice your sweet potatoes very thin. About 1/8 to 1/4 inch thick at the most. The thinner they are, the better they cook.

Step 2 – Place all ingredients in a large, food-safe bag and shake to coat the potatoes in the oil and spices.

Step 3 – Using a grill pan or aluminum foil, cook the potatoes on the grill. They may take a while to cook, so allow for that. They will take a bit longer to cook than most pieces of meat. So time your meal accordingly. They are done with they begin to fall apart when stirred.

A Recipe a week for 2011 - Tuscan Chicken and Zucchini Pasta

You'll have to excuse the lack of flair and presentation on this one, didn't think about it until after it was in the oven!

Ok so I missed the first week of 2011, but I only decided on this last night!!! I wanted to do a creation a week, as done by Faery Sarah on Bobby Robin but I struggle to even complete a creation a month, where as I am always cooking or baking! So now I just have to remember to take photos before eating and to get more creative!!

So this weeks isn't much of a recipe but it is one of my favourite dishes to make (and eat).

Tuscan Vegetable and Chicken Pasta

One jar of Leggos Tuscan Garden Pasta Sauce
500g Boneless Skinless Chicken
Half a zucchini
Home Brand Large Spiral Pasta
Grated Cheese

Preheat oven to 180deg and cook pasta according to packet instructions.
Cut chicken into small pieces and cook with a little oil in a pan.
Cut Zucchini into small pieces

Pour all ingredients into oven proof dish and mix well. Cover generously with grated cheese and place in oven uncovered. Cook approx 30 minutes, until cheese is melted an sauce is cooked through.

Serve and enjoy! I made this last night and adding the zucchini made it even better!

Would love to hear any recipes that are your favourites!!! Please feel free to post a link below.