Salmon Cauli-Rice Bowls

Dive into perfectly seasoned tender-crispy salmon bites combined with the refreshing crunch of cucumber, all atop a bed of fluffy fried cauliflower rice. It’s an excellent blend of protein, healthy fats, and veggies that will leave you feeling nourished and satisfied.

Each bite is a beautiful balance of flavor and texture, with the savory seasoned salmon, cool crisp cucumber, and lemony cauliflower rice all coming together in a bowl you’ll want to enjoy for lunch or dinner on the regular!

It will leave you hooked and craving more!

Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!

RACHEL’S TIPS:

You can use precut cauliflower rice to make this even quicker!

This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.

1 head of cauliflower is equal to about 4 cups of cauliflower rice.

OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.

Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes?

Of course, we do!

Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

FOR MEAL PREP:

Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavors only get better the next day! I would recommend storing these in the fridge 2-3 days max.

4 servings

Ingredients:

• 1 lb. skinless salmon filets, cut into 1-inch cubes
• 1 Tbsp smoked paprika
• 1 Tbsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 2 Tbsps avocado oil or olive oil, divided
• 4 cups cauliflower rice
• 1 large lemon, zest and juice, divided
• sea salt and ground pepper, to taste
• 1/4 cup chopped fresh dill, divided
• 1 English cucumber, thinly sliced

Instructions:

In a small bowl whisk your smoked paprika, oregano, garlic powder, onion powder, and sea salt until combined.

Blot your salmon lightly with a paper towel to remove excess moisture.

Slice your salmon into even cubes as shown and place it in a shallow dish. Sprinkle the salmon with your seasoning blend then rub well to coat.

Preheat your air fryer to 390 degrees f. Air fry your salmon for 8 minutes, or just until golden and flaky throughout, shaking the basket halfway.

Heat 1 Tablespoon of the oil in a large skillet and stir-fry your cauliflower rice, stirring frequently, for about 5 minutes.

Season with sea salt, pepper, lemon zest and half of the lemon juice and half of the fresh dill. Set aside.

Thinly slice your cucumber and place in a bowl. Drizzle with the remaining fresh lemon juice, olive oil and dill; Stir to coat and combine well.

Divide your cauliflower rice equally among 4 bowls then add your marinated sliced cucumbers.

Add your air fried salmon and garnish with additional fresh dill and a lemon wedge if desired.

Enjoy!
Rachel

The post Salmon Cauli-Rice Bowls first appeared on Clean Food Crush.

Rachel’s Fiesta Lime Grilled Chicken

This is one of our all-time FAVORITE ways to enjoy grilled chicken!
PERFECTLY marinated and generously seasoned to create a crisp tasty outside with moist juicy inside. Dripping with tangy-limey avocado salsa and hot off the grill!

It’s OFFICIALLY Grilling season!

We grill year-round at our house, but even more so throughout the warmer months when we can hang out on the patio and enjoy our delicious meal with our favorite people under the twinkle lights late into the night with the smell of fresh cut grass and crickets chirping in the background. Oh how I love Summer!

Rachel’s BEST Chicken Grilling Tips:

Start with uniform breasts. Trim fat, pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out.

Marinate in the refrigerator for a few hours beforehand for THE BEST flavor. Use a marinade with oil (I typically use avocado oil, or extra virgin olive oil – in very small amounts!), an acid (lemon, lime, vinegar) & FLAVOR such as: herbs, garlic, mustard, chili, liquid/coconut aminos, etc.

Bring chicken just to room temperature before grilling. I remove them from the refrigerator & give them 15-20 minutes on the counter in a single layer.

ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT and season the grill with oil before cooking.

Chicken likes to be undisturbed during its grilling.

Depending on the thickness of your breasts (this varies so greatly, I hesitate to ever post cooking times) about 4-7 minutes on the first side, 3-5 on the second. Keep in mind the heat is usually hotter in the back, adjust breasts according to necessary cooking times/place larger breasts where it’s hotter and keep an eye on ’em.

Chicken needs to be cooked thoroughly until juices run clear. BUT it is also VERY important to not overcook!

When removing from the grill, the meat should be firm to the touch & juicy. Not hard & dry. Flipping only once during grilling & lots of PRACTICE will make this happen!

Wrap, or cover tightly, hot (still juicy) breasts in foil or a good heavy lid for 4-5 minutes, allowing to rest after removing from the grill.

This helps the meat to stay juicy & warm while rounding up your people to eat your PERFECTLY GRILLED CHICKEN!

ALWAYS prepare extra for future meals!

Refrigerate once cool.

This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate for up to 4 days.

Once you start making your own spice mixes at home, it’s hard to go back to those store-bought blends. Homemade is far superior in quality and affordability. Especially if you can find bulk spices at a local co-op or specialty store.

Homemade Cajun Seasoning Mix:

4 Tbsps Smoked Paprika
2 Tbsps Onion Powder
2 Tbsps Garlic Powder
2 Tbsps Oregano
1 Tbsps Dried Thyme
1 Tbsp Dried Parsley
2 tsps Black Pepper (freshly ground)
2 tsps White Pepper
1/2 tsp Cayenne Pepper (optional, adds heat)

Add all spices to a medium-sized bowl and toss to combine well. Store in an airtight jar.

ALWAYS use freshly squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your dish a strange metallic or overly acidic taste.

Want to get the most juice possible from each of your fresh limes? Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

If you like this, then try this Salmon recipe too:

Grilled Salmon + Avocado Salsa

4 servings

Ingredients:

• 1⁄2 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
• 1/2 cup water
• 1/4 cup avocado oil or olive oil
• 2 fresh limes, juice and zest
• 4 fresh garlic cloves, minced
• Optional: 1 Tbsp tequila
• 1/2 tsp sea salt
• 1/2 tsp cayenne pepper
• 1 lb boneless skinless chicken breast
• 1 Tbsp avocado oil or olive oil
• 2 tsps Cajun seasoning mix (recipe above)
• 2 tsps dried parsley
• 2 tsps cumin

Avocado salsa:

• 2 ripe avocados, diced
• 1 small red onion or 4 green onions, small diced/sliced
• 2 cups cherry tomatoes, quartered
• 2 Tbsps freshly squeezed lime juice
• handful of fresh cilantro leaves, chopped
• 1 jalapeño seeded and minced, optional
• sea salt and ground black pepper, to taste

Instructions:

In a large bowl whisk together the coconut aminos, water, oil, lime juice and zest, minced garlic, tequila, sea salt and cayenne.

Add your chicken to the bowl, tossing to coat well, then cover and let it marinate for 2 hours or overnight in your refrigerator.

Meanwhile, chop your salsa ingredients.

In a medium bowl, add all the salsa ingredients together with lime juice and cilantro; Season to your taste and toss well to combine. Set aside.

Once finished marinating, remove the chicken from the marinade and discard the liquid then rub the chicken with oil, Cajun seasoning, parsley, and cumin.

Preheat a grill pan or an outdoor grill over medium heat. Grill your chicken using my tips above until the internal temperature reaches 165 degrees f.

Serve with your avocado salsa.
Enjoy!
Rachel

The post Rachel’s Fiesta Lime Grilled Chicken first appeared on Clean Food Crush.

Snacks For the Road

One of the questions I get often is, “How do I eat clean when traveling?”

Since summer is usually when many of us take vacations and go on road trips, this question is even more common this time of year.

So, I put together a list of 20 PERFECT road trip snacks you can prepare and enjoy during whatever plans you may have this Summer! 

1. Trail Mix Granola Bars

Crunchy, nutty, chewy, and slightly sweet. You’ve just found your new favorite grab-n-go snack to fuel your adventures.

Granola bars are honestly the best travel snacks! Bonus: they’re packed with energy through complex carbohydrates, healthy fats, and fiber!

2. High Energy Snack Box

If you need to keep energy up during your vacation plans, this snack box is for you! It’s a cold snack that’ll stay good for a few hours until hunger hits. These types of things are super convenient when there’s no kitchen available to heat things up.

3. Crispy Crunchy Air-Fryer Sweet Potato Chips

These crispy sweet potato chips are absolutely irresistible, the perfect amount of salty and sweet to satisfy that craving! They’re easy to throw together in a bag and take with you on the road. 

4. Homemade (copycat) Aussie Bites

Make a pack of these and take them wherever you’re headed because everyone will love them!

They look like bite-sized lil’ mini-muffins and are made of various seeds, ground nuts, chopped dried fruits, and a bit of healthy oil. Definitely a family favorite!

5. Peanut Butter-Chocolate Chip Oat Muffins

Have early morning travel plans? These muffins work as snacks AND an on-the-go breakfast. ​​

This is a budget-friendly recipe to help bulk up your family meals anytime you want to stretch your trips to the store. It’s a quick and easy recipe with impressive results, too!

6. Homemade Ranch Delight Bento Boxes

Throw a small insulated cooler in your bag or lunchbox with these bento boxes to keep them cool all day!

They make little ones, which you can find at our local store or on Amazon.

It’ll be worth it because these are tasty and packed with nutrients.

7. Blueberry Lemon Power Bites

Blueberry Lemon Power Bites are an EXCELLENT nutrient-packed treat for children and growing teenagers.

Bright lemon flavor combined with dried blueberries is reminiscent of a summertime cobbler or pie with tons of protein and an easy travel food.

8. Easy Baked Tortilla Chips

Sure, chips like these are best with a dip (which you can make and take with you; here are some options), but I like them even without anything to dip them in!

They’re delicious, and I feel good knowing I have carefully selected each ingredient.

9. Kitchen Sink Monster Cookies

I mean, who doesn’t love cookies and wants more reasons to enjoy them?

Honestly, you can enjoy these for breakfast too! I’ve provided substitutions for most of the ingredients, so mix & match ingredients to find your favorite combos.

10. Low Carb Sandwich Roll-ups

These are fantastic in the Summertime because you can just throw the ingredients in a cooler and head up to the mountains or down to the beach and have a SUPER low-fuss meal so you can simply enjoy yourself!

11. Bistro Snack Boxes

Tuck your little snack packs in a small cooler with some ice, and you’re ready for an afternoon adventure! If it’s not your favorite, then let these boxes be the inspiration to help you create your version for your family’s tastebuds. 

12. Sticky Cauliflower Bites

Crave-worthy delicious little bites with the most flavorful sauce for your afternoon snacks!

Cauliflower is rich in antioxidants and low in carbs and calories…plus it’s a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.

13. Chocolate Almond No-Bake Truffles

Make some chocolate truffles to satisfy your sweet tooth AND provide the necessary fuel for your busy, fun-filled days! No-bake and less than 20 minutes of hands-on time.

14. Crispy Garlicy Kale Chips

Are chips your go-to travel snack? If so, then you should save this recipe! Kale is a superfood, but what’s wonderful about these chips is that they hit the spot when you’re craving something salty and crispy. 

15. Peanut Butter Rice Cakes

You can’t get a more simple snack recipe than these peanut butter rice cakes! The PB + Chocolate combo combined with the rice cakes’ crunchy texture is beyond satisfying and delivers on the flavor!

16. Roasted Parmesan Cabbage Chips

Here’s one more chip recipe for you!

Cabbage is an underrated vegetable that is not only tasty when cooked well but also low in calories and high in nutrients and fiber.

You can read more about why it’s great and check out some delicious cabbage recipes here. 

17. Baked Artichoke Hearts

These are a super easy snack and side dish.

You’ll only need a few simple ingredients and a few minutes of hands-on time, and you’ll be snacking on these crispy, satisfying, flavorful lil’ artichoke hearts!

18. Pumpkin Spice Chocolate Bark

This is a fun one to make with the kids, and maybe even look forward to the autumn days several months from now when pumpkins will be everywhere!

I love food “craft” ideas like this that allow you to enjoy creativity (which is important for our brains and stress levels) while not being *too* much work.

19. Veggie Hummus Wrap Box

Here’s another cold snack box to tuck into your bag with an ice pack, so it’ll still be good hours later.

This particular box is also great as a quick lunch that you can enjoy on the road, at the zoo, during a picnic, after a hike, at the beach, or wherever your Summer plans may take you!

20. 3-Ingredient Banana Oatmeal Cookies

We often make these at our house as after-school snacks and even a quick grab-go breakfast occasionally. With only 3 ingredients, these cookies are incredibly simple and easy on the wallet!

See? You don’t have to sacrifice your health to enjoy vacation plans or get through the busier seasons!

Hopefully, you’ve found something that’ll make your life a little easier.

Let me know which recipes from this list are your favorite in the comments below!

The post Clean Snacks For the Road first appeared on Clean Food Crush.

Lemony Tuscan Artichoke Soup

Lemon + artichoke lovers are going to be in pure bliss with this bright, zesty, beautiful soup!

Hot soup is very filling and cozy year-round.

Soup helps to stretch the family grocery budget while filling up those bellies with fresh, whole-food ingredients you have carefully chosen yourself.

Thanks to the fresh lemon zest and the artichokes, this soup is bright and light enough to enjoy throughout the springtime and summer months.

I make soup of some sort at least once a week, year-round; it’s quick, easy, nourishing, budget-friendly, and my family always loves it.

Soup is especially great to keep on the stovetop throughout the evening when we have different family members (teenagers and young adults) rolling in at various times after their work, sports, and activities.

I often double or triple my batch so that we have future meals. Soup is ALWAYS better the next day once the flavors have more time to develop.

With full-time working parents + 6 adult/teenage kids at home, I am ALL about the FAST and easy dinner ideas throughout the week. After a long day the very last thing I want to do is spend hours in the kitchen!

The fresh lemon zest really elevates and brightens your soup! Don’t skip it!

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your soup a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

Since you’re only using one pan, clean-up is easy too!

Lemony Tuscan Artichoke Soup can easily be made plant based/vegetarian by using vegetable broth and unsweetened coconut milk or cashew milk.

More Protein:
Add cooked chopped chicken or flaked salmon.

Use ANY milk of your choice. My personal preferences for this soup are unsweetened coconut milk, unsweetened almond milk, or unsweetened cashew milk.

How To make your own Ghee

Homemade Bone Broth Recipe

Leftovers stay good in the fridge for up to 5 days.

8 servings

Ingredients:

• 2 Tbsps extra-virgin olive oil, avocado oil, unrefined organic coconut oil, or ghee
• 1 large yellow onion, diced
• 4 ribs celery, sliced
• 4 medium carrots, peeled and sliced
• 4 fresh garlic cloves, chopped
• large pinch red pepper flakes
• 4 medium potatoes, peeled and diced into 1/2 inch cubes
• 2 x 14 oz jars artichoke hearts, drained
• 1/2 cup sun-dried tomatoes, chopped
• 2 Tbsps capers, drained
• 6 cups chicken bone broth
• 2 cups milk of choice
• 1/4 cup Arrowroot powder, gluten-free flour, or cornstarch
• 2 Tbsps fresh lemon juice
• 2 tsp lemon zest
• sea salt and black pepper, to taste
• 4 cups freshly chopped kale or spinach

optional toppings:

• freshly grated Parmesan cheese
• lemon wedges
• red pepper flakes

Instructions:

Heat your oil in a large stock pot or Dutch oven over medium heat.

Saute your onion, celery, carrots, garlic, and red pepper flakes for about 5 minutes.

Add in the diced potatoes, artichokes, sun-dried tomatoes, capers, and chicken bone broth. Bring your soup to a boil then slightly reduce the heat and allow it to gently simmer for 15 minutes, or just until the potatoes are tender.

Meanwhile, in a small bowl, whisk the Arrowroot/flour with 1/2 cup milk until smooth. Then pour this slurry over the rest of your milk and stir to combine well.

Once the potatoes are cooked, drizzle in the milk mixture while stirring and continue to simmer until your soup is creamy, about 5 minutes.

Stir in the fresh kale or spinach, fresh lemon zest and juice then season with sea salt and pepper, to your taste.

Top with freshly grated parmesan, lemon wedges, and additional red pepper flakes if desired.

Enjoy it while it’s hot.

Rachel

The post Lemony Tuscan Artichoke Soup first appeared on Clean Food Crush.

Spaghetti Squash Chow Mein

Chow Mein has a long history in Chinese cuisine and has been adapted and modified in various ways, making it a beloved dish across different cultures.

My version is not traditional by any means, but it is inspired by those beautiful Chow Mein flavors, textures, and ingredients.

I’ve made this recipe lower carb by using spaghetti squash noodles for those who need/want lower carbs.

The combination of savory and umami flavors from ingredients like coconut aminos, and sesame oil creates a rich and satisfying taste experience.

Spaghetti Squash Chow Mein can be made with a range of ingredients, so be sure to try making this with ground beef or ground turkey or make it vegetarian using tofu accommodating your various dietary and taste preferences.

This Chow Mein can be served with a variety of toppings such as sliced green onions, bean sprouts, sesame seeds, and additional coconut aminos or soy sauce, allowing each person to tailor the dish to their taste preferences.

Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly.

Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of dish you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal. Use it just as you would noodles and ENJOY!

This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.

It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.

It can seem a little intimidating the first time you make it, but it’s actually very simple.

Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.

Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash. If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.

Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!

How often do you eat spaghetti squash?

REFERENCE:
HealthLine 
CleanFoodCrush 

This dish works very well for Meal Prep as the flavors only get better the next few days.

Store in a sealed container in the fridge for up to 4 days. Reheat in a skillet or microwave.

4 servings

Ingredients:

• 1 large spaghetti squash
• 2 Tbsps avocado oil, divided
• 1 Tbsp sesame oil
• 1 large yellow onion, diced
• 4 celery ribs, thinly sliced
• 4 cups coleslaw mix with shredded carrots, or thinly shredded fresh cabbage
• 4 fresh garlic cloves, minced
• 2-inch piece of fresh ginger, grated
• 1 lb ground chicken or turkey
• 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce

Topping ideas:

• sliced green onions
• sesame seeds
• additional coconut aminos or soy sauce

Instructions:

Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.

Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.

Brush both insides lightly with 1 Tablespoon of the avocado oil and season lightly with sea salt and pepper.

Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven.

Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash.

While the spaghetti squash is cooling, heat your sesame oil over medium heat in a large skillet or wok. Add the onion, celery, coleslaw mix/cabbage, minced garlic, and ginger, stirring to combine.

Stir fry for about 8-10 minutes, stirring frequently.

In a separate skillet, add the remaining tablespoon of avocado oil and brown your ground chicken while breaking it up with a wooden spoon until fully cooked.

Carefully scoop all of the noodly flesh out of your roasted spaghetti squash.

Add the spaghetti squash noodles and your cooked chicken to the skillet with your sauteed veggies. Drizzle with coconut aminos and stir well to combine flavors and heat through.

Divide equally between bowls, top with green onions, sesame seeds, and additional coconut aminos to taste.
Enjoy it while it’s hot!
Rachel

The post Spaghetti Squash Chow Mein first appeared on Clean Food Crush.

Easy Cajun Shrimp & Rice

Grab a few simple ingredients, create your own Cajun seasoning blend, then cook up the most flavorful shrimp & rice!

This EASY recipe is a treat for your taste buds!

Once you start making your own spice mixes at home, it’s hard to go back to those store bought blends.

Homemade is far superior in quality, flavor, and affordability. Especially if you can find bulk spices at a local co-op or specialty store.

Shrimp were on sale this week so that’s what’s going on the menu. I had all of the spices and a big container of brown rice already at home, so this meal was very budget-friendly for my family which is something I’m striving for; FLAVOR-

PACKED healthy meals that are easier on the wallet.

Since you’re only using one pan, clean-up is easy, too!

Did you know?

The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.
With the tail intact, it protects the small, tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.

Also – once the ingredients are combined and cooked together, the tiny shrimp tail shell actually adds a bit of flavor to your final product.

So, it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos )

Shrimp isn’t the only seafood we often keep in its shells when serving. Think: Clams, oysters, mussels, lobsters, crabs, etc…

You may absolutely choose to remove the shrimp tail before cooking this dish, it will still come out great! I just wanted to touch on my personal reasoning here

For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. I would recommend storing this dish in the fridge for 2-3 days max.

4 servings

Ingredients:

• 1 1/2 cups brown rice
• 1 lb large shrimp, peeled and deveined
• 3 Tbsps grass-fed butter or ghee, divided
• 3 cups chicken bone broth
• fresh cilantro or parsley leaves, chopped

Cajun seasoning:

• 1 Tbsp smoked paprika
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper

Instructions:

Rinse the rice under cold water using a fine mesh strainer for a minute until the water runs clear then allow to drain well. Pat your raw shrimp dry using a paper towel.
In a small bowl, whisk together all the seasonings for your Cajun blend. Preheat a large skillet and melt 2 Tablespoons of the butter.

Add your shrimp in a single layer and sprinkle with half of the homemade Cajun seasoning blend. Cook until pink and opaque, around 2 minutes on each side, then set aside and cover.

In the same skillet, add remaining 1 Tbsp butter, your rinsed brown rice and the remaining half of the Cajun seasoning blend.

Toast the rice for 1 minute in the skillet. Stir in the broth and bring it to a boil. Once bubbling, reduce the heat to low and cook the rice over low heat, covered, for about 22-25 minutes. Stir occasionally and add additional liquid, if needed.

Once your rice is done and tender, stir in the cooked shrimp and cilantro.
Serve hot.
Enjoy!
Rachel

The post Easy Cajun Shrimp & Rice first appeared on Clean Food Crush.

Korean-Inspired Ground Beef Bowls

Get ready for a flavor explosion that will satisfy both your taste buds and your protein goals!

In less than 15-minutes, you can indulge in a savory, sweet & spicy, and ultra-satisfying beef bowl that will become your new go-to for dinner and meal prep.

With tender beef, flavorful garlic, and a hint of aromatic fresh orange, this quick and easy recipe is about to become your weeknight dinner go-to.

Dive in and devour in just 15 minutes from now!

Korean ground beef, also known as “Korean Beef Bowl,” is a dish that is often made by cooking ground beef and garlic in a skillet over medium heat, then seasoning it with brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes.

We exchanged the brown sugar for honey and added freshly squeezed orange juice to brighten it up.

Then added a touch of hot sauce for that slight kick that rounds out the flavor profile.

Ground beef bowls are totally delicious!

They typically consist of a flavorful mixture of ground beef, and Korean chili flakes (gochugaru) served over a bed of rice.

The combination of sweet, spicy, and savory flavors is a hallmark of Korean cuisine.

I love the addition of hot sauce in this dish, but feel free to leave it out. OR if you’re feeling SPICY, add more!

If you eat beef, you might want to consider making sure it comes from grass-fed cows!

A few highlights:
Grass-fed beef offers up to 5x the amount of omega-3 fatty acids as conventionally raised beef.

It’s also higher in conjugated linoleic acid (CLA), a type of fat that appears to be linked with a lower incidence of some chronic diseases.

Plus, it’s higher in vitamins A, E, and antioxidants compared to beef from cows that were fed grain.

You can buy grass-fed beef in most supermarkets … but a nearby farmer’s market/local butcher can help you to find a great local source.

Because grass-fed is a little leaner than grain-fed beef, cook it at a lower temperature for a shorter time to avoid damaging the omega-3s.

How often do you eat beef?

REFERENCES:
WebMD
HealthLine
HealthLine 

Leftovers or Meal Prep:
These bowls stay in the refrigerator in a sealed container for up to 4 days.

6 servings

Ingredients:

• 2 lbs lean ground beef or bison
• 2 Tbsps arrowroot powder, gluten-free flour, or cornstarch
• 5 fresh garlic cloves, pressed
• 1-inch fresh ginger, grated or 1 tsp ginger powder
• 1/2 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
• 1 large fresh orange, juiced
• 2 Tbsps raw honey
• 2 Tbsps hot sauce
• 1 Tbsp toasted sesame oil
• red pepper flakes, to garnish
• sliced green onions, to garnish
• sesame seeds, to garnish
• Cooked brown rice for serving

Instructions:

Heat a large skillet or wok over medium heat then add in your beef.

Cook, stirring occasionally while crumbling, until no longer pink. Drain off any excess grease.

Once the beef starts to crisp up, sprinkle it with your Arrowroot or flour. Add in the pressed garlic, ginger, aminos/soy sauce, orange juice, honey, hot sauce, and sesame oil.

Stir, cooking for 3-4 minutes, or until the sauce thickens.

Serve hot over cooked rice, quinoa, or cauliflower rice and garnish with green onions, red pepper flakes, and sesame seeds as desired.
Enjoy!
Rachel

The post Korean-Inspired Ground Beef Bowls first appeared on Clean Food Crush.

Crispy Smashed Broccoli

Crispy Smashed Broccoli is likely to be the very best broccoli you’ve ever tasted!

HELLO, you PERFECT lil’ FLAVOR-Packed Veggie crisped to perfection with parmesan cheese for an extra little something that won’t soon be forgotten.

That crispy coating just makes them so incredibly enjoyable!

You may already have most of these ingredients at home since this only requires 3-4 items to make, so check your spice cabinet & fridge really quickly, then go make yourself an incredible treat using one of MY favorite veggies!

We start with our bright green fresh beautiful full heads of broccoli.

They briefly swim in a big boiling pot of water to slightly soften. Then immediately into an ice bath to preserve that beautiful bright green color.

We ever so slightly smash each floret so it’s just flat (but not too much as we don’t want them to break or turn to pulverized mush) Sprinkle with all the good stuff.

Then it’s straight into your hot preheated oven.

The broccoli florets become perfectly roasted and crispy all while soaking up the garlic parmesan flavor. It’s so simple, but an INCREDIBLE winning flavor + texture combination.

I’ve always enjoyed broccoli and it’s probably my #1 go-to vegetable.

They’re great raw, air-fried, steamed, roasted, in a salad, in stir-fry’s, in soup, … and the list is endless!

These cute little cruciferous vegetables are truly one of my favorites to begin with.

These little green “tree stalks” are packed with vitamins, minerals, and antioxidants your body loves!

Broccoli is believed to help protect you from cancer, can help control blood sugar, and supports healthy digestion.

PLUS … broccoli supports the function of your brain and immune system, is good for your heart, and also keeps your bones and joints strong!

When’s the last time you had some broccoli!?

REFERENCE:
HealthLine 

For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week.

Broccoli reheats very well in an air fryer, but a quick warm up in a hot skillet or microwave will work too.

I recommend storing this dish in the fridge for 2-3 days max.

4 servings

Ingredients:

• 1 large head broccoli
• garlic salt, to taste
• 6 oz grated or shredded parmesan cheese
• chili (red pepper) flakes, to taste

Instructions:

Preheat your oven to 425 degrees f. Line a large, rimmed baking sheet with parchment paper.

Fill a large pot halfway with water and bring to a boil.

Once the water is boiling, add in the broccoli head and allow it to boil for 5 minutes, or just until the crown is fork tender.

Remove it from the water and place immediately into an ice bath to stop the cooking process. We want these to stay bright green and tender-crisp.

Allow your broccoli to dry briefly on a kitchen towel or paper towel. Carefully slice your broccoli into florets and spread them evenly into a single layer along your prepared baking sheet.

With the bottom of a small bowl or dish, gently smash each floret, but don’t be too firm. You only want to even them to about 1/2-inch thickness.

Sprinkle lightly with garlic salt, chili flakes, and generously with parmesan cheese.

Roast for 25-30 minutes or until the cheese has turned golden brown and the broccoli is crispy.

Garnish with extra chili flakes, if desired.

Enjoy while hot!

Rachel

The post [VIDEO] Crispy Smashed Broccoli 🥦 first appeared on Clean Food Crush.

Creamy Lemon Capers Salmon

I LOVE recipes that are simple to make at home yet taste like something ultra-indulgent that you’d order at a fancy restaurant.

Creamy Lemon Capers Salmon is definitely one of those recipes! Your people will be SO impressed – and have NO idea how EASY this is to make. Your secret is safe here! You deserve all the credit for your effort!

The fresh lemon zest really elevates your dish! Don’t skip it!

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

Since you’re only using one pan, clean-up is easy too!

Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!

Use ANY milk of your choice. My personal preferences for this creamy sauce are unsweetened coconut milk or unsweetened cashew milk.

Leftovers: Refrigerate for up to 2-3 days. This salmon is AWESOME for meal prep bowls.

How To make your own Ghee:

6 servings

Ingredients:

• 6, 4-ounce salmon filets
• 2 tsps garlic salt
• 2 tsps dried dill
• 2 Tbsps avocado oil, grass-fed butter, unrefined organic coconut oil, or extra virgin olive oil
• 15 oz can full-fat canned organic coconut milk
• 1 large fresh lemon, juice and zest of
• 3 garlic cloves, pressed
• 3 Tbsps capers
• 2 Tbsps fresh dill or 1 tsp dried dill

Instructions:

Pat your salmon filets dry on all sides. Rub your salmon with garlic salt and dried dill on all sides.

Preheat your oil in a large skillet over medium heat. Sear the salmon until nicely golden on both sides.

Add the coconut milk, lemon zest, lemon juice, pressed garlic, capers, and fresh dill.

Allow your sauce to simmer over medium-low heat for 3-4 minutes, or until the salmon is flaky and the sauce has thickened a bit.
Enjoy!
Rachel

The post Creamy Lemon Capers Salmon first appeared on Clean Food Crush.

Air Fryer Chicken Fajitas

A SUPER EASY and flavorful idea to get a protein packed meal on the table that everyone will LOVE!

Serve tucked inside a small whole wheat or Ezekiel tortilla, OR scoop it all into a crisp lettuce leaf, or on top of a big Salad…YUM!

Weeknight 20-minute meal idea. OR Quick delicious Meal Prep idea!

Yes. Keep this recipe handy because you’ll use it a lot!

Feel free to mix up the veggies to use whatever you have on hand and what you personally love!

We eat chicken a few times each week, so it’s important to have an abundance of DELICIOUS recipes.

What’s really in those seasoning packets?!

I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are often made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention, making my own taco seasonings actually tastes WAY better, too!

BEST Homemade Taco Seasoning Mix

You’ll never purchase those store-bought packets again after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.

Ingredients:

• 2 Tbsps chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1 tsp smoked paprika
• 3 tsps ground cumin
• 2 tsps sea salt
• 2 tsps ground black pepper

Instructions for taco seasonings:

In a small mixing bowl, whisk all ingredients until combined well. Store in an airtight container.

To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste. Usually, 2 Tablespoons per pound of meat is perfect.

Serving suggestion:

I’ll often serve these over a big salad for a quick lunch. Fajita chicken salad is so good!
I also love this Chicken Fajita mixture served over cooked brown rice, cauliflower rice, or scooped into a tortilla or crisp lettuce leaf.

Choosing a tortilla:

First up, choose the best tortilla you can get your hands on, which fits your particular nutritional needs.

Ezekiel, Food for Life, and Siete brands all make varieties that I love!

Always read through the ingredients. They should be simple and self-explanatory.

Often these healthier tortillas have a better taste and texture once heated up a bit.

4 servings

Ingredients:

• 1 lb. boneless, skinless chicken thighs, tenders, or breasts, sliced into ¼″ thick strips
• 1 yellow bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 large zucchini, cut into sticks
• 1 red onion, sliced into half moons
• 2 Tbsps homemade taco seasoning (recipe above)
• 1 Tbsp avocado oil or olive oil
• juice and zest of 1 fresh lemon or lime

Instructions:

Place your sliced chicken and veggies into a large bowl.

Sprinkle with the taco seasoning then drizzle with your oil and lime juice and zest.

Stir well to season each piece.

Preheat your air fryer to 390 degrees f. for 4 minutes.

Transfer the fajita mixture to the basket of your preheated air fryer and cook for 15-18 minutes until chicken is cooked through, shaking the basket halfway.

Garnish with sliced green onions and enjoy.
Rachel

The post Air Fryer Chicken Fajitas first appeared on Clean Food Crush.