Clean Eating Cookie Dough

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This is my favorite recipe so far!  I haven't had real cookie dough in a long time and I am the kind of person who prefers to eat the cookie dough instead of the cookie. I have had this recipe in the works for weeks now trying to perfect it. Let me know what you think!

Clean Eat Recipe: Cookie Dough!

Ingredients:

• 1/2 c gluten free quick cooking oats
• 1/4 c natural peanut butter
• 2 tsp pure vanilla extract (avoid HFCS)
• 2 squares of dark chocolate
• 1 Tbsp honey
• 1/4 c egg whites (make sure you use the 100% egg whites, pasteurized)
• 1 Tbsp unsweetened vanilla almond milk

Directions:

1. Add all ingredients to a blender.

2. Place wax paper on a plate & add cookie dough.

3. This is the hard part...put them in the freezer for at least an hour.  I have found that after 2 hours they taste the best!

Can you tell that we LOVE this recipe?

Makes 15 pieces (that is if all of your dough makes it into the freezer). ;-)

He & She Tip: You can add protein powder or more almond milk, if needed.

Alternate Method: If you prefer your cookie dough in a cup like the picture below, use oat flour or blend the oats into a flour texture. You can also use cashew butter instead of peanut butter.

Let us know if you love them too!

"Italian Stallion" Crock Pot Chicken

Have you tried our Salsa Chicken?  This recipe is just as easy but a few ingredients are changed/added to give it an Italian flair, which is why I named it after one of my favorite movie characters, Rocky Balboa (aka THE ITALIAN STALLION!).  You can add some extra pasta sauce, sliced veggies, and/or quinoa pasta noodles to have a deliciously healthy spaghetti dinner ready in minutes!

Ingredients:

• 3-4 lbs of boneless, skinless chicken breasts
• 5 medium tomatoes
• 3/4 cup chopped onion (we use Vidalia/Sweet)
• 3 Tbsp minced garlic
• 2 Tbsp tomato paste
• 2 Tbsp olive oil
• 1 Tbsp honey

Dry Ingredients/Spices:

• 1 Tbsp basil
• 1 Tbsp thyme
• 1 Tbsp red pepper flakes
• 1 Tbsp oregano
• 1 tsp rosemary
• 1 tsp parsley
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp bay leaves

Directions:

1.  Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups - we use a Vitamix) and blend for about 30 seconds until ingredients are mixed well.

2.  Place blended pasta sauce in sauce pan and simmer on low/medium heat for about 10-15 minutes until sauce takes on a thicker consistency and a dark shade of red.

3.  Mix chicken breasts and pasta sauce in crock pot and cook on low heat for at least 7 hours.

4.  After 7 hours, you will notice the sauce looks very runny, this is normal.  Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.

Macros (based on a 6 oz serving):

• Calories: 160
• Fat: 2g
• Carbs: 2g
• Protein: 36g

He & She Tips: We like to make our own pasta sauce at home so that we can avoid the added sugars and other unwanted ingredients.  You can use the store-bought pasta sauce but try to avoid the brands with a lot of added sugar, preservatives, etc.  Muir Glen is usually a pretty good choice if your store carries it. You can simplify this recipe by adding 3-4 Tbsp of Italian seasoning rather most of the individual spices listed above.

Enjoy our recipes?  Get help with your grocery shopping here.

- Scott

Protein-Packed Angel Food Cake

Try this fabulous recipe for a clean dessert that won't keep you from your goals!

Clean Eat Recipe: Protein-Packed Angel Food Cake

Ingredients:

• 1/4 CUP Whole Wheat Pastry Flour
• 1/2 CUP Oat Flour
• 1/2 TSP sea salt
• 1 1/2 CUP cold egg whites or 10-12 large egg whites
• 1 TBSP cold water
• 1 TBSP lemon juice
• 1 TSP pure vanilla extract (avoid HFCS)
• 1/2 CUP Stevia in the Raw

Directions:

1. Preheat oven to 350 degrees F. Lightly spray a 8 x 8" baking pan with pure olive oil spray.

2. Combine flour and salt together in a small bowl by whisking together.

3. Using an electric mixer (I LOVE my KitchenAid stand mixer for this!), beat cold egg whites, cold water, lemon juice and vanilla on medium speed until the egg whites increase about 4-5 times their volume and become "fluffy." 

4. Keep mixer on medium and mix in the Stevia in the Raw. The egg whites will form soft peaks at the top.

5. Using a rubber spatula, begin folding in the flour mixture a little at a time. (Fold, then add, fold, then add, repeat.)

6. Pour batter into pan, evening out the surface of the mixture with the rubber spatula.

7. Bake for approximately 35-38 minutes until cake is cooked in the middle. You can use the toothpick test for this. 

8. Allow cake to cool. Cut into 9 pieces and top with your favorite fruit topping to serve. 

This makes 9 servings in an 8 x 8" pan.

Macros: Per serving, not including strawberries (as shown)

• Calories - 73
• Fat - 1g
• Carbs - 10g
• Sugars - 3g
• Protein - 6g
• Sodium - 283mg

He & She Tips: If you want a fun topping, slice berries, put them in a bowl and add a Tbsp of water or lemon juice. Microwave for 30 seconds and your fruit will begin to make a syrup! (It's great on waffles or pancakes too!). Refrigerate your leftovers. This will stay good for about a week.

Happy Baking!