Clean Eat Recipe :: Restaurant-Style Mexican Brown Rice

Restaurant-Style Mexican Brown Rice

Ingredients

• 2 cups brown rice
• 1 medium yellow onion, peeled
• 1 clove of garlic, peeled
• 1 14-oz can organic tomatoes
• 1 cup organic, low sodium chicken broth
• 1 cup water

Directions

1. Place yellow onion, garlic and tomatoes in a blender and puree.

2. Over medium-high heat, bring tomato puree, chicken broth and water to a boil.

3. Add rice, stir and cook on low with lid on pot for 40 minutes or until most liquid has evaporated.

4. Remove from heat, stir and enjoy!

Grape Salad

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I am still amazed at how good this was. Last Easter I made chicken salad and this Easter I made grape salad. I wasn't too sure about either one but both turned out AMAZING and will definitely become favorites in your family too! For this recipe I took a recipe that my sister-in-law gave me and "cleaned it up". No one could even taste the difference and my head is spinning thinking about everything I can make now that I know how to get a cream cheese consistency.

This is a perfect recipe for potlucks, cookouts, and showers...or really just anytime! When planning this, keep in mind that you do need to let the Greek yogurt drain overnight.

Clean Eat Recipe: Grape Salad

Ingredients:

• 4 lbs organic red grapes
• 1/4 cup pecan pieces
• 12 oz plain Greek yogurt
• 4 oz coconut cream (skimmed off the top of a can of coconut milk)
• 1 tsp pure vanilla extract (avoid HFCS)
• 1/2 cup brown sugar (we used Truvia brown sugar blend)
• 1/2 cup Stevia in the Raw

Directions:

1. Use a cheesecloth to drain the Greek yogurt overnight. This will give it more of a cream cheese consistency.
2. Once the Greek yogurt is drained, combine it with the coconut cream and mix well.
3. Add in pecans, vanilla, and sugars. Stir until combined.
4. Wash grapes and add to mixture. Stir until grapes are coated.

Sweet Potato Fries with Blue Cheese Crumbles and Scallions

If you haven't heard already we kind of have an obsession with a small town in NC named Boone. We go there A LOT during all seasons for hiking and skiing...and for eating! We already shared our Honey Glazed Banana recipe that we re-created from a restaurant in Boone and we just re-created one of our favorite appetizers from a restaurant in Blowing Rock! These tasted identical to the ones we order without being fried! Give them a try and let us know what you think!

Sweet Potato Fries with Blue Cheese Crumbles and Scallions

Ingredients:

• 3 sweet potatoes
• Olive oil
• Scallions
• Blue cheese crumbles
• Sea salt
• Pepper
• Garlic powder

Directions:

1. Preheat oven to 375 degrees.

2. Cut sweet potatoes into fries (we use a gadget similar to this one).

3. Using an olive oil spritzer, spray the sweet potato fries until coated. Sprinkle with sea salt, pepper, and garlic powder. Bake for 18 minutes.

4. Remove from oven and shake/flip the sweet potatoes and bake for another 18 minutes.

5. Once removed from oven, while potatoes are still hot, add blue cheese crumbles and scallions. This will allow for the blue cheese crumbles to partially melt.

Enjoy!

- Scott and Whitney