Clean Eating Cookie Cake

Need something to get you through these gloomy rainy days of May here in the South? No problem! Brighten up your day the clean eating way with a little (and yes, I said little) treat sure to please! Freeze the rest for when you need another treat!

Clean Eating Cookie Cake Bake

Ingredients:

• 1/2 cup unsweetened applesauce
• 1/3 cup sucanat sugar OR Ideal Brown Sugar Blend
• 1 tsp pure vanilla extract
• 2 Tbsp water
• 2 Tbsp unsweetened unflavored Almond Milk
• 1 cup quick cooking oats
• 1 cup thick rolled oats
• 2/3 cup whole wheat pastry flour
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup chopped dark chocolate, at least 70% cocoa (We used Endangered Species 72%)

Directions:

1. Preheat oven to 350 degrees F.

2. Spray a round, non-stick cake pan lightly with olive oil.

3. Mix all ingredients together in a large bowl. We find it easiest to use a wooden spoon as it sticks less.

4. Spoon mixture into cake pan.

4. Bake for 17-20 minutes depending on your oven temperature.

Makes 8 cookie slices.

Honey Glazed Bananas

Scott & I always eat at a Japanese restaurant called Makotos in Boone, NC after we hike the Blue Ridge Mountains.  They have this AMAZING banana dessert which I'm sure is terrible for you, so I was on a mission to "clean it up" & I think I came pretty close!

Clean Eat Recipe: Honey Glazed Bananas

Ingredients:

• 1 large banana
• 2 tsp honey
• 1/2 tsp cinnamon

Directions:

1. Slice banana into 1/4-1/2" slices

2. Combine honey & cinnamon into small bowl (if necessary, heat honey in microwave until it is liquid enough to spread over bananas)

2. Spray pan using an olive oil mister

3. Once pan is warm, add banana slices

4. Cook on one side until browned (1-1 1/2 minutes) then flip over & cook (1-1 1/2 minutes)

5. Add honey & cinnamon mixture over banana slices

6. Flip bananas back over one more time for a few seconds & then serve

Clean Eat Recipe :: Brown Rice Pesto with Scallops

Want something you can whip up in less than 45 minutes? This recipe is perfect for you! If you have done your homework and cooked some brown rice on your prep day, then this will only take you about 20 minutes to create! Get ready - it's a decadent tasting meal!

Brown Rice Pesto with Scallops

(adapted from Tosca Reno's Sauteed Scallops with Four Herb Pesto and Quinoa)

Ingredients:

1 cup brown rice

2 1/4 cups water (may vary depending on the type of brown rice you use)

1 tsp + 1 pinch sea salt, divided

2 cloves garlic

1 cup fresh basil, loosely packed

1 cup tarragon, loosely packed

1/2 cup green onions

Juice of 1 lemon

1/4 tsp coarse ground black pepper

1/4 cup + 1 tsp extra virgin olive oil, divided

1 lb large wild scallops

1 cup cherry or grape tomatoes, halved

Directions:

1. Cook brown rice as you normally would including a 1/2 teaspoon sea salt to bring the water temperature up ever so slightly. Cook rice to a fluffy consistency, being careful not to overcook - prepare pesto and scallops while rice is cooking.

2. Using a food processor, add garlic, basil, tarragon, green onions, lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper. Pulse until chopped. While food processor is running, stream in olive oil. Stop food processor and scrape down sides - pulse a few more times to combine.

3. Heat 1 tsp olive oil in a stainless steel or nonstick skillet over medium-high heat. Remove any excess moisture in the scallops by blotting with a paper towel. Season one side with salt and pepper and place in a single layer in skillet. Cook 4-6 minutes on each side (your scallops may take more or less time depending on thickness) until golden brown. Remove and set aside.

4. In a mixing or serving bowl, combine brown rice, pesto and tomatoes until combined. Divide evenly among plates and place scallops on top.

Makes approximately 3 servings (if you are female, you may get 4 servings out of it!)

Mets per serving (at 3 servings total):

Calories - 550

Protein - 18g

Fat - 21g

Carbs - 48g

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