Baked Tortilla Chips

Baked Tortilla Chips I www.eatcleanwithkate.com

Well hey there! Hope you had a fantastic weekend!

Today we’re talking about Baked Tortilla Chips:

Baked Tortilla Chips I www.eatcleanwithkate.com

Served with your favorite salsa or guacamole of course!

But first, a few other things…

The last time I blogged (which was last Wednesday) I mentioned how I was going to look at a few houses that day. None of the ones we looked at that day were great, so on Friday we scheduled a few more showings. The last house we looked at on Friday just went on the market that day, and it was ridiculously perfect. I couldn’t wait for the fiancé to see it and put in an offer!

Like literally could not wait. That afternoon the realtor and I filled out the paperwork (as I was going to be at a yoga training all weekend). The fiancé went and looked at it Saturday and BOOM – we made an offer that day. It’s been such a tight market here in Minneapolis, houses are selling like crazy! Especially the good ones.

Thus why I wanted to put in an offer right away. And although we would have put in a lower offer had it been on the market for longer, we just couldn’t afford to do that. It’s a sellers market out there!

And do you know what?! THEY ACCEPTED OUR OFFER! (Insert every yippee, yelp for joy, and giddy arms-flailing-around-in-the-air here).

We are beyond excited. If everything goes as planned, we will be moving by the end of July. Just in time before our lease runs out!

Funny how life just works out sometimes, isn’t it? :)

Anyway, besides the craziness of putting an offer on the house this past weekend, we also celebrated the fiancé’s 30th birthday (with his family at dinner on Thursday, and at Cantebury Park to watch the horses race with friends on Friday) and I had my last yoga teacher training all day Saturday and Sunday. And then last night we went to my coworker’s for a BBQ to say goodbye before he leaves for Africa for a few weeks (pretty cool, huh?!).

Talk about a whirlwind!

Although we made caprese salad for last night’s BBQ, I really have not been in the kitchen for what feels like forever. Last week we made dinner one night after getting home from DC on Monday. A grilled chicken spinach salad. That’s pretty good, right? :)

We also discovered a new Asian restaurant in our neighborhood last week. It is amazing. Like ‘how did we not know about this until one month before we move?!’ kind of amazing.

So amazing that we also picked it up for takeout on Saturday night. Bah! No judging. :)

I love that they don’t use any MSG. I swear that stuff gives me a headache.

Last week I ordered this noodle dish with chicken, sweet bell peppers, and thai basil.

Baked Tortilla Chips

Those noodles! 

They also have to-die-for spring rolls (my favorite!), cream cheese wontons (I don’t normally like cream cheese wontons, but with mango and jalapeño it’s hard not to!), and a really good curry with cherries and asparagus (sounds like an odd combination – but it was great!).

We will definitely be heading back. A few times before we move. :)

Baked Tortilla Chips I www.eatcleanwithkate.com

I swear, the best advice comes from fortune cookies.

OK, on to today’s post! Since we haven’t been cooking as much lately, I had two packages of corn tortillas in the fridge that were starting to go stale. You know how you can use bread that’s starting to go stale to make croutons? Same is true for corn tortillas to make tortilla chips. These were super easy and turned out great! Some of the best tortilla chips I’ve had. Not to mention they are baked (not fried!) so they’ve got that going for them.

And if you know me at all, you know I love salt. And can devour a bag of tortilla chips in a few days (ok, maybe a week, but still). So baked is a good thing. :)

All you need is some corn tortillas. Cut them into tortilla chip size triangles.

Baked Tortilla Chips I www.eatcleanwithkate.com

 Guesstimating on size is totally acceptable. 

Then, lay the triangles out a baking sheet, brush with olive oil (or really any oil will do), and sprinkle with sea salt.

Baked Tortilla Chips I www.eatcleanwithkate.com

 Lining them up correctly will help you utilize the entire baking sheet! 

Bake at 350 degrees for 7-10 minutes (depending on your oven), and enjoy!

Baked Tortilla Chips

Ingredients:

2 packages favorite corn tortillas, about 20 tortillas total

olive oil

salt

Directions: 

Preheat oven to 350 degrees.

Cut tortillas into chip size triangles.

Lay out on baking sheet.

Brush one side with oil.

Sprinkle with salt.

Bake until slightly browning and crispy all the way through.

Enjoy!

Baked Tortilla Chips
Prep time: 
Cook time: 
Total time: 
 
Easy-to-make baked tortilla chips. Healthy and delicious!
Ingredients
  • 2 packages favorite corn tortillas, about 20 tortillas total
  • olive oil
  • salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut tortillas into chip size triangles.
  3. Lay out on baking sheet.
  4. Brush one side with oil.
  5. Sprinkle with salt.
  6. Bake until slightly browning and crispy all the way through.
  7. Enjoy!

Beanfields Bean and Rice Chips

Beanfields Bean and Rice Chips

Boy oh boy oh boy.

I’ve come down with a cold – and boy is it no fun!

It must have been all of the fresh air this weekend. Seriously! It sure is funny how that works. I went for a run Saturday and a long walk Sunday, and I swear, my body doesn’t know what’s going on! Or maybe it was that and the ginormous glass of wine I had Sunday night. Whoops! :)

On another note, my package from Vitacost (read why I like it here!) arrived last week:

vitacost These are a few of my favorite things!

I posted about the KIND bars here (and here!). My package also included Justin’s Almond Butter (yum!), Red Mill White Popcorn (double yum!), Annie Chuns Brown Rice Noodles (hellllooo pad thai), and some organic beef jerky. Oh, and my new-all-time-favorite-in-the-whole-wide-world (can you tell I really like them?!) chips: Beanfields Bean & Rice Chips.

OK, so let me tell you about these chips. I discovered them in the Orlando airport at approximately 7:30 a.m. before our flight home. I was looking at the selection of snacks that I could eat for breakfast/lunch and settled on a KIND bar, a banana, and a bag of Beanfields Pico de Gallo chips. Chips for breakfast?! Yes, chips for breakfast. Not my finest moment, but don’t judge. Besides, once you learn more about these chips, you might want to eat them for breakfast yourself (kidding, well…kind of).

I’ll let you in on a (not so secret) secret: I LOVE chips. I really really do. Just ask the fiancé. We can’t keep bags of kettle chips (ok, any chips for that matter!) in the house for very long. Because I deeeevour them. Kettle chips, barbeque chips, chips and salsa. You name the kind of chip, I likely love it. Except for pickle chips. Ewww. I hate pickles = I hate pickle chips. Sorry you pickle lovers, I just can’t. Or any kind of chips that are artificially colored, flavored, or preserved. Cuz that’s just gross, yo.

And as a certified chip lover, I have tried a fair share in my life. Many kinds of regular ‘ol corn tortilla chips, lots of flavors of kettle chips, chips made with whole grains…the list goes on. These, however, are by far my favorite chip for one of my favorite snacks: chips and salsa.

Just gimme a bowl of some good salsa and these chips, and I am one happy camper.

Why do I like Beanfields so much? Here are my top 4 reasons:

1) They are the perfect amount of salty and the right amount of hearty.

2) You would never guess that they are made from rice and beans – they are that good.

3) They contain a good amount of protein and fiber (4 grams each), less fat than regular chips (only 5 grams), and are gluten-free (unlike some other grain chips).

4) Made with black beans, navy beans, and long grain rice (along and a little safflower (or sunflower!) oil and sea salt), these are maybe the most delicious (and healthiest!) chips I have ever tasted.

Did I mention they come in seven flavors?! Boy, am I in trouble. Of the best kind of course. :)

Beanfields Bean and Rice Chips

Chips for breakfast. Mmmm. 

Check them out at http://www.beanfieldssnacks.com and look for them in your local health food or grocery store.

KIND Bars

KIND Dark Chocolate Nuts and Sea Salt

I’mmmmm back! You thought I was gone for good, didn’t you? My sincere apologies on the insane lapse of posting. To say the past month or so has been crazy is an understatement. The fiancé and I have traveled to Mexico and Florida, and in between we hosted my dad’s memorial here in town. So yes, I fell off the blogging wagon.

But now I’m back on. And I’ve been dying to get back to writing and sharing with you all!

OK let’s back up. Near the end of February the fiancé and I traveled to Mexico for a wedding I was in. It was a college friend reunion, which was awesome. Not to mention the beautiful weather, abundant sunshine, and unlimited food and drink (which equals trouble!). We had an amazing time soaking up the sun, hanging at the pool, enjoying some good laughs with our friends, and just generally enjoying the heck out of that place.

We even had a few “engagement” photos taken by a friend. Although he isn’t a “real” photographer with a “real” camera, it doesn’t really matter. There were a few photos that he snapped that we really liked! This was my favorite:

beach

 You seriously cannot beat that backdrop. 

And although I didn’t really snap any pictures of the food we ate (It was vacation, and my phone was in the room like it should be!), my friend caught a picture of what the boys caught (and we ate!) on their day of deep sea fishing:

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Delicious Grouper, Tuna, and Coronado. Served with grilled onions, fresh tortillas, and guacamole. Holy yum! 

All in all, it was a fantastic trip. And ridiculously hard to come back to the frigid temps of Minnesota.

What followed was a complete whirlwind. Once we got home I had a few days before my dad’s memorial. We had a great turnout; lots of people there to reminisce and remember the good times. Couldn’t have asked for a better day to say one final goodbye.

Then it was my birthday, hooray! You’ll never guess how old I am. :) (OK, I’m 28). We had an awesome time at Chino Latino in Minneapolis where we had a good sized group of 18. Although that place is a bit loud, they have solid food and a great drink menu. Annnnd they are extremely accommodating for big groups. Win win.

And then, we left for Florida (and just got back today!). We spent 5 days with the fiancé’s family in Cocoa Beach. Although the weather was cooler than in Mexico, we were still able to enjoy the ocean, pool, and Universal Studios (which I had never been to). It was my first real amusement park experience (other than Valleyfair here in MN). And boy, was it fun! Minus the part where I got motion sick during a Harry Potter ride. That was not fun.

As for food, we enjoyed some pretty darn good eats. The first was at a place called Izzy’s Bistro. Featuring authentic German food, with plenty of seafood dishes. I ordered the Lobster Pad Thai as the waitress recommended. Boy, was I in for a pleasant surprise! No joke, the best (and I mean, BEST!) Pad Thai I have ever had. Maybe it was the succulent pieces of lobster, or the perfect amount of spice and generous amount of egg. Or just the combination of it all. I wish I had my phone on me that night to capture it (but going with my “less is more” on vacation motto, I only had my ID and credit card). The fiancé also agreed it was the best Pad Thai he had ever had before. If you are ever in Cocoa Beach, go to Izzy’s, and order the Lobster Pad Thai. You won’t regret it!

The other place we went to was The Mango Tree Restaurant. The fiancé saw it was ranked highly, and so we gave it a go. It was a Tuesday night, and not overly busy. An Italian place, without your typical Italian dishes. And some of the best food I’ve had in awhile. If that place were in the Minneapolis area I would go all the time. Some seriously delicious lobster bisque, melt-in-your-mouth soft shell crab, and an amazing chicken dish with chorizo, peas, and carrots. My mouth is watering just writing this!

OK, so why else haven’t I blogged besides not being home at all? Well quite honestly, I have hardly cooked all month.

Here’s where we have eaten at this past month:

Here’s what we have cooked up this past month:

  • Noodle Soup (with what we had in the fridge – nothing to write home about!)
  • Philly Cheesesteaks
  • Lamb Burgers
  • Chicken Caesar Salad (check it out on the blog here)

As you can see, we ate out A LOT more than we ate in. Yikes.

Now that we’re back home (at least for awhile!) it’s time to start cooking (and blogging!) again. 

As for today, I’d like to share with you one of my favorite traveling snacks: KIND bars. Since I have gone gluten (and oat) free (or severely restricted!), these are my new favorite “granola” bars (I still call them that, although there is no granola in sight!).

KIND bars are fruit and nut bars with all natural ingredients. Each bar contains a good amount of fiber, protein, and has relatively low sugar. They also have grain bars and grain clusters (all gluten-free).

The bar I had today at the airport was their Dark Chocolate Nuts and Sea Salt:

KIND Dark Chocolate Nuts and Sea Salt

7g Fiber, 6g Protein, and only 5g Sugar. Amazing. 

They have all sorts of different fruit and nut combinations, and I have yet to try one I didn’t like. Check them out here or find them at your local health or grocery store (I found mine today at a kiosk in the airport!).

Whew! That’s it for today.

Stay tuned for another one of my (newly discovered!) travel snacks (which might just become a household staple). I promise it won’t be so long until next time.

And until then…

Happy Clean Eating! :)

Make Your Own: Hummus

hummus

Sunday we hit up the Minneapolis Farmers Market. Boy was that place rocking! It’s such a cool place to be, knowing you’re surrounded by people who support and love local produce, honey, jams, baked goods, eggs, meat, etc.

If you live in the Mpls/St. Paul area, you need to check it out!

http://www.mplsfarmersmarket.com/FreshNews/

We picked up some delicious looking produce including zucchini (that we grilled last night, yum!), kale, lettuce, green onions, baby red potatoes, broccoli, and snap peas. All that with one fresh-squeezed lemonade and a bouquet of local flowers for only $25! Not a bad deal if you ask me. All locally grown and produced without harmful chemicals, my favorite!

So when we got home I was rearing to dig into some snap peas. And what’s better than snap peas with some homemade hummus?! Nothing, quite frankly.

Since I’ve started to make my own hummus I cannot believe I hadn’t been doing it earlier. It’s so ridiculously easy! I decided to start making my own as I can easily take down one of those little tubs (that cost somewhere between $3-4) in one sitting. Yes, I may have a slight obsession with hummus :)

Making your own is cheaper, and super quick! All you need is a food processor (we use our mini one).

Here’s how it works:

Ingredients:

1 15-ounce can garbanzo (chickpea) beans, drained

2-3 cloves garlic

1/4 cup tahini

1/4 cup lemon juice (about 1 medium-sized lemon, juiced)

2 TBSP olive oil

2 TBSP water

1 tsp ground cumin

salt, to taste

pepper, to taste

paprika, for garnish

Directions: 

Place garlic into food processor, process until minced

Add in tahini and lemon juice, run until smooth paste forms

Add in water and beans, incorporate oil as you process

Season with salt, pepper, and cumin

If mixture is too thick, add a little extra oil or water

When desired consistency reached, put into container for refrigeration.

Best eaten after refrigerated. Sprinkle with paprika before serving.

Enjoy!

 

hummus

 My delicious Sunday afternoon snack :)

Smooth and Creamy Hummus
Prep time: 
Total time: 
 
Delicious, smooth and creamy hummus recipe. Fast and easy!
Ingredients
  • 1 15-ounce can garbanzo (chickpea) beans, drained
  • 2-3 cloves garlic
  • ¼ cup tahini
  • ¼ cup lemon juice (about 1 medium-sized lemon, juiced)
  • 2 TBSP olive oil
  • 2 TBSP water
  • 1 tsp ground cumin
  • salt, to taste
  • pepper, to taste
  • paprika, for garnish
Instructions
  1. Place garlic into food processor, process until minced
  2. Add in tahini and lemon juice, run until smooth paste forms
  3. Add in water and beans, incorporate oil as you process
  4. Season with salt, pepper, and cumin
  5. If mixture is too thick, add a little extra oil or water
  6. When desired consistency reached, put into container for refrigeration.
  7. Best eaten after refrigerated. Sprinkle with paprika before serving.
  8. Enjoy!
Notes
Can add in chili sauce (such as Sriracha), roasted red peppers, jalapeños with cilantro, tomato and basil, canned artichokes, sun-dried tomatoes, or any other of your add-ins to create your favorite hummus flavors!

Make Your Own: Gluten-free Chewy Granola Bars

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Stayed home from work today with a sore throat and earache (teaching always proves to be extremely difficult with a sore throat!). It has been ridiculously cold/rainy here (but of course it’s sunny as I write this), and I have spent a lot of time outside coaching soccer in this oh-so-peachy weather (sense my sarcasm?). Have been fighting off the sore throat for a couple days now, but after running with my kids at practice last night (in the cold/rain of course), I was in for it.

So I slept in. Cleaned the kitchen. Did some laundry. And made these delicious chewy granola bars. I have been meaning to make my own granola bars since forever. However, time has been scarce lately (especially for experimenting in the kitchen!) and I just haven’t gotten around to it. I haven’t been buying granola bars lately either, as I’ve been telling myself I will make my own soon. And the time finally came!

These were really easy to make, and just as tasty (if not more so!) than even the best store-bought brands. Plus I know exactly what went in them, and that’s always a plus. :)

In terms of what ingredients you want to add in, the options really are endless. Here’s how you start:

Ingredients:

1 egg

1/3 cup brown sugar

1/2 cup peanut butter

1/4 cup agave (can substitute honey)

1/3 cup coconut oil (can substitute melted butter)

2 cups gluten-free oats (I like Udi’s!)

1/3 cup favorite nut or nut/seed mix (slivered almods, toasted pecans, sunflower seeds, flax seeds, etc.)

1/3 cup favorite dried fruit (raisins, dried cranberries, etc.)

1 tsp vanilla extract

1/2 tsp cinnamon

1/3 cup chocolate chips (optional)

Directions:

1) Preheat oven to 350 degrees

2) Line a baking sheet with parchment paper or grease with butter

3) Beat egg in large mixing bowl

4) Add in peanut butter, brown sugar, and agave

5) Add in coconut oil, oats, nuts, and fruit

6) Stir to combine and fold in chocolate chips (if using)

7) Pour onto baking sheet. Using a spatula, spread mixture evenly, pressing down as you go.

8) Bake for about 12-15 minutes, or until edges are starting to brown

9) Remove from oven and let cool for at least an hour before cutting. NOTE: If you try and cut them up while still warm, the bars will fall apart!

10) Cut into squares or rectangles (or whatever you prefer), and enjoy!

11) Store leftovers in airtight container or bag


20130523_140809

These ones are made with slivered almonds, pepitas (pumpkin seeds), sunflower seeds, currants, dried cranberries, and chocolate chips. Yum!

Make Your Own: Gluten-free Chewy Granola Bars
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Delicious, gluten-free chewy granola bars that are so simple to make!
Ingredients
  • 1 egg
  • ⅓ cup brown sugar
  • ½ cup peanut butter
  • ¼ cup agave (can substitute honey)
  • ⅓ cup coconut oil (can substitute melted butter)
  • 2 cups gluten-free oats
  • ⅓ cup favorite nut or nut/seed mix (slivered almods, toasted pecans, sunflower seeds, flax seeds, etc.)
  • ⅓ cup favorite dried fruit (raisins, dried cranberries, etc.)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ⅓ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper or grease with butter
  3. Beat egg in large mixing bowl
  4. Add in peanut butter, brown sugar, and agave
  5. Add in coconut oil, oats, nuts/seeds, and fruit
  6. Stir to combine and fold in chocolate chips (if using)
  7. Pour onto baking sheet. Using a spatula, spread mixture evenly, pressing down as you go.
  8. Bake for about 12-15 minutes, or until edges are starting to brown
  9. Remove from oven and let cool for at least an hour before cutting. NOTE: If you try and cut them up while still warm, the bars will fall apart!
  10. Cut into squares or rectangles (or whatever you prefer), and enjoy!
  11. Store leftovers in airtight container or bag

Smart Swap: Coconut Oil Popcorn

20130320_153621

Let’s make something clear here, I LOVE LOVE LOVE popcorn. In college, I would eat a bag as a meal (that was before I learned to cook, no judging!). It was cheap and quick. Not to mention almost anyone can heat up a bag of popcorn (although waiting until the perfect moment to take it out before it burns can be tricky!).

And I bought the low-fat stuff, which I assumed at that time was relatively healthy (so wrong!). What’s wrong with that you might ask? Read on…

The big issue is when the popcorn in artificially flavored (as most of the bagged stuff is). Now, those of you who know me know I’m against pretty much all things artificial (especially when it comes to what I am putting in my body!).

The University of Minnesota conducted a study (Go Gophers!) on diacetyl, a chemical in artificial butter flavoring, linking it to respiratory problems and even, gulp, Alzheimer’s. Read more here: http://www.cbsnews.com/8301-504763_162-57489905-10391704/diacetyl-chemical-in-artificial-butter-popcorn-linked-to-alzheimers-plaque-build-up/

And did you hear about this guy? He got “popcorn lung” from too much of the chemical. Popcorn lung! Who would’ve guessed.

http://abcnews.go.com/blogs/headlines/2012/09/popcorn-lung-lawsuit-nets-7-2m-award/

Artificial ingredients are toxic to our health, and in my opinion should be avoided at all costs. So what’s your other option? To make it yourself! It’s seriously super easy.

I’ve been making mine with coconut oil (I promise it won’t taste like some strange tropical version of popcorn!). I’m not even the biggest fan of coconut, but you seriously can’t taste it. Or maybe you can a little. All I know is it is the most delicious popcorn I’ve ever tasted!

Coconut oil has had a bad rap in the past, probably because it is solid at room temperature (which freaks people out!) and high in saturated fat. However, it’s actually loaded with health benefits. And it’s not like I’m slurping up coconut oil at every chance I get, moderation is key here people :)

For a list of it’s benefits, check out more here:

http://www.doctoroz.com/videos/surprising-health-benefits-coconut-oil

If it’s good enough for Doctor Oz, it’s good enough for me!

Here’s how you make your own insanely delicious, super clean, popcorn:

Ingredients:
2 TBS. coconut oil (I buy Whole Food’s 365 organic brand)
1/4 cup popcorn kernels (organic preferably)
Salt to taste
 
Instructions:
Take a large pot with lid (I use a 3 quart pot) and place over medium heat on stovetop. Add oil and kernels. Place lid on. As popcorn starts popping, shake pot. When popping slows to a couple of seconds in between, turn heat off and pour popcorn into large serving bowl. Salt to taste (a pinch of sea salt is plenty for me). 
 

20130320_153621

Smart Swap: Coconut Oil Popcorn
Recipe type: Snack
Serves: 2-4
 
A delicious, all-natural popcorn made with coconut oil.
Ingredients
  • 2 TBS. coconut oil (I use Whole Food's 365 organic brand)
  • ¼ cup popcorn kernels (organic preferably)
  • Salt to taste
Instructions
  1. Take a large pot with lid (I use a 3 quart pot) and place over medium heat. Add oil and kernels. Place lid on. As popcorn starts popping, shake pot. When popping slows to a couple of seconds in between, turn heat off and pour popcorn into large serving bowl. Salt to taste (a pinch of sea salt is plenty for me).

Super Bowl Sunday: Healthy Picks

Drum roll please….it’s the Super Bowl! The most watched televised event in all the world (isn’t that just nuts?!). My favorite part: the food, the drinks, the socializing, and oh, who could forget those crazy commercials. Yes I know I didn’t mention the football (seems that’s what it’s really about, huh?). Despite dating a football coach, it’s not my favorite thing to watch (he already knows this, and loves me despite!). And although I don’t really care who wins, any excuse to get together with friends, where food and some good beer is involved, is a winner in my book.

But oh the food. Some of it can be so bad for you! Loaded with artificial crap that your body just doesn’t need. So how can you try and stay clean this Super Bowl Sunday? Read on for my best (and worst!) picks:

Best Super Bowl Sunday Snacks:

1) Guacamole: Loaded with good for you avocado, with some jalapeño, cilantro, onion, and lime. Nothing bad for you here!

2) Tortilla Chips and Salsa: Although the chips might not be GMO-free, salsa is usually clean, and a much better choice than a cream cheese or sour cream based dip.

3) Nuts: A simple, clean snack. Packed with protein and amino acids. Try making your own spiced nuts and bringing them to share!

4) Hummus: Hummus is (almost!) always clean, and again, has a lot less calories and fat  than cream cheese or sour cream dips. Serve with veggies or clean pita chips.

5) Greek Yogurt Dip: Mix Greek yogurt with dried dill and parsley, fresh chives, fresh minced garlic, and a little Dijon mustard. Stir to combine, and enjoy with your favorite veggies!

6) Bean dip: Without the sour cream and cheese, bean dips can be healthy! Check out this one from The Food Network: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe/index.html

Best Heartier Options: 

1) Chili: Maybe not always an option, but why not make some and bring yourself? The bf and I are whipping up a huge batch today. Check out my recipe here: http://eatcleanwithkate.com/?p=1674

2) Baked Egg Rolls: These are so easy to make, and so delicious! I’ve made BBQ chicken ones (see my recipe here!) but you could also fill them with taco, pizza, or buffalo chicken filling.

3) Baked Taquitos: Depending on the filling, these could be a clean choice. Especially if buying non-GMO corn tortillas. Made them for a party once, and they were a hit. Here’s my yummy recipe: http://eatcleanwithkate.com/?p=1427

 Worst Options:

1) Cream Cheese or Sour Cream Based Dips: Besides the high fat and calorie content, not likely to be clean unless you make it clean yourself!

2) Nachos: Loaded with meat, cheese, sour cream – yep, you get the picture.

3) Buffalo Wings: Loaded with calories and fat (especially the fried version!), and who knows where that chicken came from (or how it was raised!)

4) Sausage or Pepperoni Pizza: Loaded with fatty meat and cheese, definitely not your best option.

5) Mini Meatballs or Mini Wieners: Highly processed, and contains all sorts of garbage you don’t want in your system.

Alright that’s it! Enjoy the food, err…game :)

 

Real Recipe and Smart Swap: All-natural “Snickers” Salad

candy

Now Fall is by far not my favorite season. It probably ranks 3 out of the 4 seasons. Being I like warm weather, summer is obviously my favorite season (and then spring just has to come next as it leads up to summer!). However, there are some things that I really really enjoy about the Fall. Homegrown MN apples is one of them. Nothing like going to the apple orchard (or the farmer’s market!) and picking up a bag (peck, bunch, whatever) of delicious, homegrown apples. It’s something I look forward to every year. Now sometimes, even with eating an apple a day, I still can’t seem to use all the apples. That’s where making apple crisp, apple pie, etc. come in handy.

This year however, I decided to go a non-baking route with the extra apples. We were celebrating October birthdays at work, in which we all bring a dish to share pot-luck style. I ended up having some whipping cream on hand (you never know when you’re going to need it!), and thus Snicker Salad came to mind.

Now if you’ve never had Snicker Salad, I think you’re missing out. Big time. I love the creaminess of the whipping cream, with the crispness of the apples, with the chewiness of the Snicker bar. Mmm mmm good.

Being this is an eat clean blog and I try to eat as clean as possible, I needed to find an all-natural alternative to Snickers (Snickers contains artificial flavor, partially hydrogenated oils, and corn syrup – yuck!).

That’s where Justin’s all-natural candy bars come into play. Justin’s is a nut butter company that also makes all-natural candy bars and peanut butter cups. Candy bars include Milk Chocolate Peanut, Dark Chocolate Peanut, and Milk Chocolate Almond. Think Snickers, but better for you!

If you’ve never made Snickers Salad before, here’s the scoop:

All-natural “Snickers” Salad

Prep time 10 minutes
Allergy Milk, Peanuts
Meal type Dessert
Misc Serve Cold
A delicious, all-natural alternative to "Snicker" Salad

Ingredients

  • 16oz Heavy Whipping Cream (organic preferably )
  • 5 Apples, large (organic preferably)
  • 3 Justin's Milk or Dark Chocolate Peanut Candy Bars

Note

Picture courtesy of kidscooking.about.com

Directions

Step 1
Using electric beater, whip cream until thick. Should no longer fall off spoon when finished.
Step 2
Core and cut apples into approx. 1-inch chunks.
Step 3
Chop candy bars into approx. 1/2 inch chunks.
Step 4
Combine all ingredients. Put in refrigerator to cool and set.
Step 5
Serve and enjoy!

Klean Kids: Ants on a Log Rollup

ants

Ahhh the joys of making Ants on a Log. Just the thought brings me back to when I was a wee little thing in elementary school. If you haven’t made or eaten Ants on a Log, it’s essentially peanut butter spread on celery stalks with raisins on top. Sound easy? Well that it is!

Ants on a Log

(photo courtesy of bonfire health.com)

The other day, craving Ants on a Log but looking for a something a bit more substantial and with a little more fiber, I made a rollup version. Hesitant about how it might turn out, it was surprisingly quite delicious!

Now some people may think that celery lacks nutrition, but in fact it has several good things going for it! One serving of celery has approximately 10% of the recommended daily value of potassium, folate, and vitamin A, and 40% recommended daily value of vitamin K (a necessary nutrient that helps blot to clot normally). It also has calcium, magnesium, manganese, and vitamin C. These vitamins and minerals are vital to building a strong vision, bones, and immune system (not to mention healthy skin!).

Besides vitamins and minerals, celery contains two types of flavonoids (apigenin and luteolin) that may help prevent cancer, as well as inflammatory and cardiovascular diseases. And finally, celery contains phthalates, a type of phytochemical known to lower blood pressure and reduce stress hormones.

Ants on a Log Rollup is a healthy, yummy snack for both kids and adults alike!

Ants on a Log Rollup Recipe

Ingredients:

  • Tortilla or other preferred wrap (I like Sonoma Organic Wraps – pictured below)

 

 

 

 

 

 

NOTE: It is important to buy celery organic as it has one of the highest pesticide residue levels!

Directions:

  1. Spread peanut butter over entire length of wrap
  2. Line chopped celery down the center of wrap
  3. Sprinkle over raisins
  4. Wrap up, and enjoy!
Resources:
http://www.livestrong.com/article/341175-celery-health-benefits/?utm_source=popslideshow&utm_medium=a1
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2396/2