Wednesday, January 4, 2012

Clean Eating Whole Wheat Taco Bowls

These are so quick and easy to make but they are a fun twist on a regular old taco. Plus I find it next to impossible to find healthy, whole grain taco shells. My kids think these are fun because they can break apart their bowl and eat it as they go. Actually, Matt likes them for that same reason :) We use them to make taco salads using Salsa Barbeque Chicken.

  • One tortilla per person
  • Olive oil cooking spray
ONE: Preheat the oven to 350. Place small, oven safe bowls or balls of tin foil on a cookie sheet. 

TWO: Mist both sides of the tortillas with cooking spray and drape them over the bowls/foil balls. 

THREE: Bake for 17-20 minutes or until light brown and crispy.

Per Taco Bowl- 130 Calories (25 Calories from fat), 3g Total Fat, 1g Saturated Fat, 0mg Cholesterol, 280mg Sodium, 22g Carbohydrates, 3g Dietary Fiber, 2g Sugars, 4g Protein, 0% DV Vitamin A, 0% DV Vitamin C, 8% DV Calcium, 6% DV Iron


Clean Eating Salsa Barbeque Chicken Tacos (Crockpot)

Makes 8 servings, about 2/3 cup each
My husband loves anything involving salsa and tortillas and I love anything involving minimal effort and not having to remember to defrost the chicken. That means this recipe is a win-win for our family :) This is a great dump-and-go recipe that makes a whole bunch of really tender, juicy shredded chicken with a very interesting barbeque-y flavor. We serve it as taco meat but you could use it as a sandwich topper, in a salad, on rice, whatever. Go crazy!

We eat ours as a taco salad in homemade tortilla bowls

  • 6 chicken breast halves (about 1.5 lbs, frozen solid is just fine!)
  • 16 oz jar salsa
  • 6 oz can tomato paste
  • 2 tsp ground (dry) mustard
  • 1/4 cup molasses
  • 2 Tbsp worcestershire sauce
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp honey
ONE: Dump everything into the crockpot and stir. Cover and cook on high for 4 hours or on low for 6-8 hours.

TWO: Remove the chicken from the sauce and shred it using two forks. Stir the shredded chicken back into the sauce and let it cook 30 minutes more with the lid off to thicken the sauce. 

Scoop servings out with a fork to let the extra liquid drip out. Freeze leftovers in 2/3 cup servings using the medium/large portions method to feed your freezer stash.

Per 2/3 cup serving- 244 Calories (28 Calories from Fat), 3g Total Fat, 1g Saturated Fat, 72mg Cholesterol, 584mg Sodium, 24g Carbohydrates, 2g Dietary Fiber, 18g Sugars, 28g Protein, 10% DV Vitamin A, 6% DV Vitamin C, 3% DV Calcium, 11% DV Iron 


Monday, January 2, 2012

Clean Eating Pumpkin Coconut Bars

Makes 16 servings, 1 bar each
I first got the idea for this recipe from my friend, Julie. (Hi, Julie!) Julie's 2-year-old daughter was one of my Survival Swim students this past summer and, as soon as I heard about some of the interesting and delicious things she was eating for dinner, I knew Julie and I would be good friends :) They came over a few weeks ago for a marathon healthy-cooking-and-freezing session and Julie brought one of these along for her daughter. She got the recipe HERE and I was immediately intrigued. With a few minor changes it was easy to make it into a Clean recipe. The main thing I did was significantly reduce the amount of sweetener used and substitute honey for the white and brown sugar. As the author of the original recipe says, they were quick and easy to make with minimal clean up. Always a plus in my book!

  • 1/2 cup natural peanut butter
  • 1 cup pumpkin puree
  • 2 cups rolled oats
  • 1/2 cup honey
  • 1/3 cup unsweetened shredded coconut
  • 2 Tbsp cinnamon
  • 3/4 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 1/2 Tbsp coconut extract
  • 1/3 cup chocolate chips
ONE: Dump everything into a bowl and mix well. Line an 8x8 or 9x9 pan with foil and spray lightly with cooking spray.

TWO: Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan. Bake at 350F for 25-28 minutes or until toothpick inserted in center comes out clean.

THREE: Let the bars cool for a few minutes in the pan and then transfer them to a cooling rack. The bars may still look underdone, but that’s ok because they will continue to set up as they cool. Allow to cool very well before slicing.

Individually wrap bars and keep them in the fridge for a week or throw wrapped bars into a freezer bag and freeze for longterm storage.


Per 1 bar serving- 169 Calories (65 Calories from Fat), 7g Fat, 3g Saturated Fat, 1mg Cholesterol, 6mg Sodium, 23g Total Carbohydrates, 3g Dietary Fiber, 12g Sugars, 5g Protein, 48% DV Vitamin A, 1% DV Vitamin C, 2% DV Calcium, 8% DV Iron


Sunday, January 1, 2012

Clean Eating Magazine on Sale for $4.99/year! Valid through January 2nd ONLY!!

Discount Mags has a great New Year's Magazine Sale right now! My favorite of course was a 1-year subscription to Clean Eating Magazine for only $4.99. But hurry because the sale ends tomorrow, 1/2/12!! For the full details of the sale check out the post on I Heart Publix.