Delightful and Satisfying Steak Cobb Salad

When the weather heats up, we often turn to lighter, simpler meals.

Who wants to be in the hot kitchen every night cooking when it’s so beautiful outside!?? We want refreshing meals that can be pulled together in minutes so that we can get back to enjoying life!

It’s incredibly helpful to double up your proteins like steak and chicken when cooking them, that way you’ll be set for a future meal like this one!

We’re taking our leftover steak that we cooked the night before and jazzing it up with a few seasonal ingredients.

Each bite is a perfect blend of flavors and textures, making the Steak Cobb Salad a satisfying and delicious meal.

The combination of protein, healthy fats, and fresh veggies will leave you feeling full and content!
-Tender steak adds a rich, savory flavor and texture.
– Fresh greens provide a refreshing base.
– Juicy vine-ripened tomatoes burst with flavor.
– Crisp garden-fresh cucumbers add hydration and crunch.
– Vibrant, sweet, pickled red onions add aromatics and tartness that accompanies the creamy blue cheese so well.
– Crumbly blue cheese adds a pungent, tangy kick.
– A tangy blue cheese vinaigrette ties everything together!

Ultimate Guide to Cooking Steak

Make your own Pickled Red Onion, it’s super easy

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

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.

REFERENCES:
WebMD
HealthLine
HealthLine

4 servings

Ingredients:

• 2 leftover steaks
• 1 large head of Romaine, shredded
• 4 vine-ripened tomatoes, diced
• 2 garden fresh cucumbers cucumber, diced
• 1/2 cup pickled red onion https://cleanfoodcrush.com/easy-homemade-pickled-onions/
• 1/2 cup crumbled blue cheese

Blue Cheese Dressing:

• 1/4 cup crumbled blue cheese
• 1/2 cup plain Greek yogurt
• 2 Tbsps white wine vinegar, or apple cider vinegar
• 2 Tbsps Dijon mustard

Instructions:

Remove your leftover steaks from the fridge. Slice the steak thinly against the grain.

In a small bowl, whisk all of your dressing ingredients together until combined, or alternately for a smoother dressing, blend it in your blender then set aside.

Chop all the veggies for your salad.

To assemble your cob salad, layer the chopped lettuce at the base of a shallow platter.

Arrange the chopped veggies on top. Add the steak and crumbled cheese.

Drizzle with your dressing. Toss and Enjoy!
Rachel

The post Delightful and Satisfying Steak Cobb Salad first appeared on Clean Food Crush.

No Bake High Protein Cheesecake Cups

Imagine a cheesecake that’s not only delicious but also nourishing, with a big boost of protein to fuel your active lifestyle.

In just a few minutes, you can whip up these No-Bake High Protein Cheesecake Cups and indulge in a wholesome treat that will satisfy your sweet tooth and your fitness goals.

A FUN substitute for your regular ole’ protein shakes.

It’s a sweet treat that will make you feel like you’re enjoying a little cup of cheesecake (but with an added boost of protein and far less sugar).

I love including protein and healthy fat in our snacks, treats, and desserts because both protein and fat are very satisfying macronutrients. When we feel nicely satisfied, we’re less likely to overeat.

Make a batch and set it in the fridge for dessert tonight!

Our No Bake High Protein Cheesecake Cups make for an AWESOME after-school or after-workout treat too!

-> I used “Just Ingredients” protein powder in vanilla flavor for this recipe.

Why is the Just Ingredients Protein Powder & collagen our FAVORITE option?

The protein comes from 5 sources: 100% super high-quality grass-fed whey, pea protein, pumpkin seed, chia seeds and collagen.

There is a lot less whey compared to normal protein powders so it may be easier on the stomach than other protein powders!

• Free from sugar, gluten, artificial sweeteners or any artificial ingredients.
Special link:
Use this discount code: Crush

For a 10 percent discount on all Just Ingredients products, you’ll need this specific link AND the discount code.

What do YOU think about COTTAGE CHEESE?

It’s one of those “love it or hate it” kinds of foods.

It’s been up and down the food popularity scale … but it’s always held a top spot on many “healthy foods” lists.

It’s low in calories and fat, high in protein, packed with calcium, and full of nutrients. It’s also a solid source of vitamin B12, selenium, riboflavin, phosphorus, and folate.

FUN FACT:

Nearly 70% of the calories in cottage cheese come from the casein protein, which includes all of the essential amino acids the body needs for muscle growth & repair.

Plus, it’s slow to digest, so it can keep you feeling full for hours after you eat.

It’s also versatile – eaten alone, with fruit and nuts as a snack, or in recipes.

Many varieties also contain gut-friendly probiotics. Be sure to check the label. My ABSOLUTE favorite brands are “Nancy’s Organic” and “Good Culture”.

Other things to look for on the label: If possible, choose an organic brand from grass-fed cows, with few added ingredients.

REFERENCES:

HealthLine
HealthLine

The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or maple syrup.

Depending on your taste, you may want a bit more or less.

4 servings

Ingredients:

• 2 cups fresh raspberries
• 2 Tbsps chia seeds
• 2 Tbsps raw honey
• 1 tsp vanilla extract
• 4 cups cottage cheese
• 2 scoops vanilla protein powder
• 2 scoops collagen
• 1/4 cup smooth almond butter, peanut butter, cashew butter, or sunflower seed butter

Instructions:

Place your fresh raspberries in a shallow bowl or large plate then add the chia seeds.

Mash them together with a fork until it resembles a chunky sauce.

Allow it to sit while you prepare the cottage cheese. In a food processor or blender add your cottage cheese, honey, vanilla, protein powder, and collagen.

Blend until smooth.

To assemble your cups, add a layer of cheesecake mix followed by a layer of mashed raspberries and a small drizzle of nut butter as shown.

Repeat the layers equally one more time for each cup.

Refrigerate for 30 minutes prior to serving.
Enjoy!
Rachel

The post No Bake High Protein Cheesecake Cups first appeared on Clean Food Crush.

Cottage Cheese Chocolate Chip Cookie Dough

Are you ready to indulge in a game-changing treat that will satisfy your sweet tooth and fuel your fitness goals?!

Meet our Protein-Packed Cottage Cheese Cookie Dough – a creamy, delicious, and ridiculously EASY twist on traditional cookie dough. This guilt-free goodness is packed with the power of cottage cheese, protein powder, and wholesome whole-food ingredients to fuel your body and your taste buds.

A FUN substitute for your regular ole’ protein shakes. It’s a sweet treat that will make you feel like you’re eating a spoonful of homemade cookie dough (but with an added boost of protein and far less sugar).

I love including protein and healthy fat in our snacks, treats, and desserts because both protein and fat are very satisfying macronutrients. When we feel nicely satisfied, we’re less likely to overeat.

Make a batch and set it in the fridge for dessert tonight!

Our Cottage Cheese Chocolate Chip Cookie Dough makes for an AWESOME after-school or after-workout treat too!

-> I used “Just Ingredients” protein powder in vanilla flavor for this cookie dough.

Why is the Just Ingredients Protein Powder & collagen our FAVORITE option?

The protein comes from 5 sources: 100% super high-quality grass-fed whey, pea protein, pumpkin seed, chia seeds and collagen.

There is a lot less whey compared to normal protein powders so it may be easier on the stomach than other protein powders!
Free from sugar, gluten, artificial sweeteners or any artificial ingredients.

Special link

Use this discount code: Crush

For a 10 percent discount on all Just Ingredients products, you’ll need this specific link AND the discount code.

What do YOU think about COTTAGE CHEESE?

It’s one of those “love it or hate it” kinds of foods.

It’s been up and down the food popularity scale … but it’s always held a top spot on many “healthy foods” lists.

It’s low in calories and fat, high in protein, packed with calcium, and full of nutrients.

It’s also a solid source of vitamin B12, selenium, riboflavin, phosphorus, and folate.

FUN FACT: Nearly 70% of the calories in cottage cheese come from the casein protein, which includes all of the essential amino acids the body needs for muscle growth & repair.

Plus, it’s slow to digest, so it can keep you feeling full for hours after you eat.

It’s also versatile – eaten alone, with fruit and nuts as a snack, or in recipes.

Many varieties also contain gut-friendly probiotics. Be sure to check the label. My ABSOLUTE favorite brands are

“Nancy’s Organic” and “Good Culture”.

Other things to look for on the label: If possible, choose an organic brand from grass-fed cows, with few added  ingredients.

REFERENCES:

HealthLine

HealthLine

When shopping for ingredients:

Look for a higher percentage of cacao for the chocolate chips, and always read the ingredients.

There are always lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m often trying something different because the sales dictate my purchase.

A high-quality dark chocolate bar works great too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up to use for things like this.

I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.

Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.

The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or maple syrup. Depending on your taste, you may want a bit more or less.

4 servings

Ingredients:

• 8 oz cottage cheese
• 2 tsp vanilla extract
• 2 Tbsps raw honey or maple syrup
• 1 cup almond flour
• 2 servings vanilla protein powder
• ½ cup dark chocolate chunks or chips

Instructions:

Using a high-speed blender or food processor add in your cottage cheese, vanilla, and honey.

Process until smooth.

Add the almond flour and protein powder. Pulse just to blend, scraping the sides as needed, until well combined.

Fold in your chocolate chips and refrigerate for at least 1 hour, to allow the flavors to combine.
Enjoy!
Rachel

The post [VIDEO] Cottage Cheese Chocolate Chip Cookie Dough first appeared on Clean Food Crush.

Rachel’s Favorite Summertime Pink Smoothie

We’re so close to Summer and that means we’re craving cold, refreshing, lighter meals and snacks.

Tropical tasting smoothies are just the thing to fuel our summer days!

Whether it’s a light meal or a quick snack, icy-cold smoothies are just the thing to keep us nourished and hydrated on a hot day.

Bonus: This smoothie tastes like dessert!

Although fresh pineapple is available year-round in most of the US, this island fruit hits its peak from March through July.

Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can help with digestion, fight inflammation and disease.

I like to boost the protein in my smoothies using my favorite protein powder and collagen, but you can absolutely leave it out if you wish, or substitute with Greek yogurt or cottage cheese.

Why is the Just Ingredients Protein Powder & collagen our FAVORITE option?

• The protein comes from 5 sources: 100% super high-quality grass-fed whey, pea protein, pumpkin seed, chia seeds and collagen.

• There is a lot less whey compared to normal protein powders so it may be easier on the stomach than other protein powders!

• Free from sugar, gluten, artificial sweeteners or any artificial ingredients.

Special link: Just Ingredients Protein Powder

Use this discount code: Crush

For a 10 percent discount on all Just Ingredients products, you’ll need this specific link AND the discount code.

Use ANY milk of your choice.

My personal preferences for this drink are unsweetened coconut milk, unsweetened almond milk, or unsweetened cashew milk. Any milk you have and like will work!

4 servings

Ingredients:

• 1 x 14.5oz can oz full fat unsweetened organic coconut milk or milk of choice
• 2 cups fresh or frozen strawberries
• 2 cups fresh or frozen pineapple chunks
• 1 Tbsp freshly squeezed lime juice
• 2 servings vanilla protein powder
• 2 servings collagen powder

Instructions:

Place coconut milk, strawberries, and pineapple in a blender and blend until smooth.

If you’re using fresh fruit instead of frozen fruit, you’ll want to add a few ice cubes. If you’re using frozen fruit, you don’t need ice cubes.

Add in your fresh lime juice, protein powder, and the collagen. Blend until well incorporated.

Transfer evenly into four tall glasses and serve immediately.

Enjoy!

Rachel

The post [VIDEO] Rachel’s Favorite Summertime Pink Smoothie first appeared on Clean Food Crush.

Breakfast Berry Quinoa Bowls

While we usually think of quinoa at other meals as a savory side dish – I think this complex carbohydrate is just the thing we require to give us that nice steady energy to start our day!

We’re infusing our quinoa with bright and sweet flavors during the cooking that creates a perfect breakfast or snack idea.

Quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids.

It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Yeah…ditch the breakfast cereal and try our quinoa breakfast cups one morning you’re feeling like stepping outside the norm. I think you’ll be happily surprised!

Rachel’s notes:

You may use *any* seasonal fruit or berry in place of this berry combination, so have some fun with that!

I use unsweetened, grass fed Greek yogurt (whatever is on sale) but coconut yogurt, or a non dairy yogurt will work as well.

Try cottage cheese in place of the yogurt for another protein-packed breakfast or snack idea!

Sweetness Factor is a very personal taste preference, so you may want to use more or less raw honey or pure maple syrup, depending on YOUR family’s specific taste preferences.

Use ANY unsweetened/plain milk of your choice. My personal favorite for this recipe is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you personally like and have on hand.

What about Quinoa?

If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!

Quinoa has earned superfood status because of its impressive nutritional profile.

It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.

Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.

Serve it like this for breakfast, as a side dish, or in salads!

REFERENCES:
MedicalNewsToday
HealthLine

Looking to include Quinoa at Breakfast Time more often?

We’ve got you:

Breakfast Quinoa Cups!

Breakfast Quinoa Taco Bowls

Loaded Quinoa Poached Egg Breakfast Bowls!

Quinoa + Veggie Egg Frittata Muffins!

4 servings

Ingredients:

• 1 cup uncooked quinoa, rinsed and drained
• 1 2/3 cups milk of choice (I use coconut milk)
• 2 Tbsps raw honey or pure maple syrup
• 1 Tbsp fresh lemon zest
• 1 tsp vanilla extract

Toppings for the bowls:

• plain Greek yogurt or coconut yogurt
• fresh berries of choice
• nut butter or seed butter of choice

Instructions:

Place your rinsed quinoa in a small saucepan then add the milk, honey, lemon zest, and vanilla.

Bring to a boil while stirring to combine ingredients, then reduce the heat to a simmer and cover the pan. Cook for 12-15 minutes.

Once the cooking time is up, remove from heat and allow your quinoa to absorb all the liquid, for about 5 minutes covered in the pan.

Divide your cooked quinoa equally among your serving bowls and top as desired with yogurt, strawberries, and a drizzle of nut butter.
Enjoy!
Rachel

The post [VIDEO] Breakfast Berry Quinoa Bowls 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.

Cottage Cheese Breakfast Cups

Cottage Cheese Breakfast Cups are beautiful and taste more like a special treat or dessert…with the nutrition we need to power our day.

I didn’t tell my family these were made from cottage cheese at first (they assumed yogurt) and everyone liked it including a few kids who would “never” eat cottage cheese straight from the carton.

The possibilities are truly endless here:

You could use any nut butter or sunflower seed butter that fits YOUR specific dietary needs or that you simply prefer. (Cashew butter would be divine!)

Any nuts or seeds can be exchanged. (Walnuts or Brazil nuts would be fab!)

Add more or less honey to your taste or dietary needs.

Make it chocolate by blending a few Tablespoons of cacao powder into the cottage cheese mixture.

Blend your favorite protein powder into the mix to make it higher in protein.

Sprinkle with chia seeds for an extra dose of nutrition.

Any combination of berries will work well. Frozen berries that are slightly thawed are delicious because they create their own “syrup” as they melt.

You could exchange your favorite granola for the nuts.

HAVE FUN and get creative!

I love including protein and healthy fat in our breakfasts, snacks, treats, and desserts because both protein and fat are very satisfying macronutrients. When we feel nicely satisfied, we’re less likely to overeat.

Cottage Cheese Breakfast Cups make for an AWESOME after-school or after-workout snack too!

What do YOU think about COTTAGE CHEESE?

It’s one of those “love it or hate it” kinds of foods.

It’s been up and down the food popularity scale … but it’s always held a top spot on many “healthy foods” lists.

It’s low in calories and fat, high in protein, packed with calcium, and full of nutrients. It’s also a solid source of vitamin B12, selenium, riboflavin, phosphorus, and folate.

FUN FACT: Nearly 70% of the calories in cottage cheese come from the casein protein, which includes all of the essential amino acids the body needs for muscle growth & repair.

Plus, it’s slow to digest, so it can keep you feeling full for hours after you eat.

It’s also versatile – eaten alone, with fruit and nuts as a snack, or in recipes.

Many varieties also contain gut-friendly probiotics. Be sure to check the label. My ABSOLUTE favorite brand is “Good Culture”.

Other things to look for on the label: If possible, choose an organic brand from grass-fed cows, with few added ingredients.

REFERENCES:

HealthLine

HealthLine

The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or maple syrup. Depending on your taste, you may want a bit more or less.

4 servings

Ingredients:

• 1/2 cup raw pecans
• 1/2 cup raw cashews
• 2 cups cottage cheese
• 1/4 cup pure peanut or almond butter
• 2 Tbsps raw honey or pure maple syrup
• 1 tsp vanilla extract
• 2 cups fresh or frozen berries of choice

Instructions:

Place your pecans and cashews on a clean cutting board and coarsely chop.

Transfer and divide chopped nuts equally among 4 serving cups, reserving about 1/4 of your chopped nuts to sprinkle on top layer.

In a food processor, add the cottage cheese, nut butter, honey, and vanilla. Process until well combined and smooth.

Taste test and adjust sweetness if desired. Spoon your creamy cottage cheese mixture evenly over the nuts, reserving about 1/3 of your mixture for a top layer.

Top with fresh berries. Repeat layers as desired. Depending on the size of the serving cups you’re using, you may want 2 or 3 layers.

Get creative and make these your own!
Enjoy!
Rachel

The post [VIDEO] Cottage Cheese Breakfast Cups 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

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