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Chocolate Chunk Protein Stack

Breakfast RecipesWhitney Carlson2 Comments

Hello! I am super excited to be guest posting on He and She Eat Clean!

My journey to living a healthier and happier life started in 2011 when I learned about weight lifting and how to cook delicious clean foods. I have always loved to cook but did not really know how to cook clean/healthy meals and actually enjoy them. One day I decided to go onto Pinterest and search “clean recipes” which led me to reading TONS of healthy food blogs. That was a total eye opener! Not only were the recipes healthy but they were very easy to make and SUPER delicious. I was sold.  Here I am 4 years later with 3 NPC fitness competitions under my belt, much more motivation and energy than I have ever had before and a much broader knowledge of healthy yet extremely yummy foods! I definitely still have a serious peanut butter addiction though. I fear that will never change.

Not only do I love peanut butter but I am quite a fan of chocolate. Dark chocolate, chocolate chip cookies, chocolate covered strawberries… etc. Below is one of my absolute favorite chocolate recipes to date. What’s even better is that it’s

a breakfast recipe. Chocolate for breakfast is a must… at least I like to think so!

Chocolate Chunk Protein Stack

Ingredients:

  • 1 tbsp Cocoa powder unsweetened
  • 2 tsp Oat Flour
  • 3 tsp Coconut Flour
  • 1/2 scoop Chocolate Protein Powder
  • 1 large egg
  • 3 egg whites
  • 5 drops liquid dark chocolate stevia
  • 1 tbsp enjoy life mini chocolate chips
  • Directions:

Blend all ingredients and cook on medium heat (be sure to flip them)

When done, stack and add your favorite toppings!

Toppings:

1 tbsp. Dark Chocolate Dreams

1 tbsp Enjoy Life mini chocolate chips

**Macros With Topping**

  • 397 calories
  • 26g carbs
  • 18g fat
  • 35g protein

- Leah

* You can find Leah on her website, A Vogue Affair, or on Facebook here and here!

6 Delicious Cauliflower Recipes!

Recipe RoundupWhitney CarlsonComment

We know, we know...you hate vegetables. We hear it all the time! Well, I don't know many people who actually LIKE them but most of us eat them anyway because they are so good for us! However, we are all for using vegetables in different and unique ways in order to sneak in some extra veggies for ourselves and our children. Yes, these recipes are spouse and kid approved! Let us know which one is your favorite!

6 DELICIOUS CAULIFLOWER RECIPES


Cauliflower Alfredo Sauce



Roasted Cauliflower

Thai Red Curry Chicken

Main Dish RecipesScott Carlson2 Comments

This Thai Red Curry Chicken recipe is a perfect family and budget-friendly meal that's quick and delicious. Better yet, it's clean, loaded with fresh vegetables, plus it's gluten, dairy, and soy free. Throw this together on a busy weeknight and you're sure to have the whole family begging for more!

Eat Clean Recipe: Thai Red Curry Chicken

Ingredients:

  • 1 pound boneless, skinless chicken breast (organic, free-range preferred)
  • 2 1/2 Tbsp Thai Red Curry Paste
  • 1 Tbsp Coconut Oil
  • 1 Can (14 oz.) Light Coconut Milk for a thicker consistency use Regular Coconut Milk - note, using regular coconut milk will add about 100 calories per serving due to the higher fat content
  • 1 tsp Fish Sauce (vegans/vegetarians - use 2 tsp Coconut Aminos)
  • 2 tsp Truvia Brown Sugar Blend
  • Juice of 1/2 freshly squeezed Lime
  • 1/2 Cup Chopped White Onion
  • 1 Cup Organic Broccoli
  • 1 Sliced Red Bell Pepper
  • 1/2 Cup Snow Peas
  • 1/2 Cup Sliced Leeks
  • Half a Handful of Thai Basil with purple stems removed (our local store refers to this as "Taiwan Basil".  If you can't find Thai Basil, Italian Basil will be fine)
  • Options - add extra fish sauce or coconut aminos for flavor, if necessary.  Also, consider garnishing with fresh green onions.

Directions:

  1. Cut chicken breasts into small, bite-size pieces
  2. Cut red bell pepper, onion, leeks, and broccoli
  3. In a deep pan (Wok style) under medium-high heat, stir coconut oil and red curry paste for 30 seconds or until all coconut oil is blended with curry paste
  4. Add 1/4 cup coconut milk, brown sugar, lime juice, fish sauce (or coconut aminos), and onion. Stir for 1 minute on medium-high heat until well-blended.
  5. Add chicken and all but 1/4 cup of the coconut milk, cook for 6 minutes on medium-high heat, stirring frequently.  Note - let mixture come to boil around the 6 minute mark
  6. Add broccoli, bell pepper, snow peas, leeks, and Thai basil, and remaining coconut milk.  Cook on medium-high heat for 3 minutes.
  7. Let boil for 60 seconds.
  8. Serve and enjoy!

Makes 4 servings.

Macros (per serving):

  • Calories - 230
  • Fat - 10g
  • Carbohydrates - 10g
  • Protein - 25g