Greek Inspired Iceberg Lettuce Salad

Imagine a refreshing salad that transports you to the sun-kissed Mediterranean coast!

Introducing our SIMPLE Greek Inspired Iceberg Lettuce Salad:

– Crisp iceberg lettuce leaves provide a cool base
– Juicy cherry tomatoes burst with sweetness
– Garden cucumbers with a refreshing juiciness that’s both cooling and invigorating
– Creamy feta cheese adds a tangy, salty flavor
– Savory Kalamata olives bring a depth of flavor
– A drizzle of heart healthy extra-virgin olive oil
– Dried oregano adds a herbaceous note

While not necessarily a traditional Greek salad, it is a delicious celebration of our favorite Greek flavors, with the crunch of iceberg lettuce as the perfect foundation.

It’s light, refreshing, and perfect with grilled chicken, salmon, or shrimp for a quick lunch or dinner that will leave you feeling really GREAT without that afternoon slump.

Reflecting on well over a decade of food and recipe writing, I’ve observed a persistent stigma surrounding iceberg lettuce. I notice comments like “it’s void of nutrients” “waste of time” etc.

Despite its widespread criticism, I have always LOVED iceberg lettuce and truly enjoy its refreshing sweet crunch added to salads, sandwiches, and tacos.

I still buy several heads of iceberg each week. It’s usually on sale and a budget friendly way to boost volume in our meals. It is such a wonderful crunchy way to deliver other veggies and favorite salad items with a light vinegar or creamy dressing.

Two words for proof: Wedge Salad

The crunchiness is unmatched.

Let’s dive into the iceberg lettuce facts:

Not only is it ridiculously low in calories, cholesterol-free, and sodium-light, but it’s also packed with vitamins and minerals that will keep you feeling great this summer!

A cup, or 72 grams of shredded iceberg lettuce contains 96% water and 10 calories.

Yes, its high-water content means that the number of vitamins and minerals are lower than other leafy greens, but it’s still worth adding into your meals especially if you enjoy it like I do!

Vitamin A, C, and K, plus calcium, magnesium, potassium, and folate – oh yes! These superstars support immune function, bone health, antioxidant awesomeness, and even help prevent bone fractures. And let’s not forget about the fiber and water content, which will keep your gut happy and your digestive system happy.

But wait, there’s more! Iceberg lettuce has been shown to help with cholesterol management and lower the risk of heart attacks. It’s like a heart-healthy secret superhero, fighting off bad cholesterol and keeping our blood vessels in tip-top shape!

So, next time you’re building a salad, sandwich, or snacking on some crudités, don’t overlook this crunchy, refreshing lettuce. Embrace the iceberg, friends – your body, bank account (and taste buds) will thank you!

References:

WebMD

Medical News Today 

Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

4 servings

Ingredients:

• 1 large head iceberg lettuce, chopped
• 4 small garden-fresh cucumbers, sliced
• 1 lb cherry or grape tomatoes, quartered
• 1 medium red onion, diced
• 1 yellow bell pepper, seeded and diced
• 1 cup kalamata olives, pitted
• 1/2 cup crumbled or cubed feta cheese
• 1 Tbsp everything bagel seasoning or hemp seeds
• 1 Tbsp dried oregano
• 3 Tbsps extra virgin olive oil
• 2 Tbsps wine vinegar or apple cider vinegar
• sea salt and pepper, to taste

Instructions:

Prepare and chop all your fresh veggies and place them in a large bowl.

Add olives, feta cheese, everything bagel or hemp seeds, and oregano.

Drizzle with vinegar and oil and season with freshly ground pepper to taste.

Gently toss everything to combine well.

Taste test then add additional vinegar or seasonings and sea salt if desired.

Toss and serve, you’re going to love it!

Enjoy!

Rachel

The post Greek Inspired Iceberg Lettuce Salad first appeared on Clean Food Crush.

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.

Spice-up-Your-Life Carrot Salad

This FRESH grated carrot salad is a vibrant, tangy, and refreshing side dish or snack that has a welcome little kick thanks to the spices!

The combination of crunchy, sweet, and slightly spicy makes for an irresistible and interesting salad to add to your collection of favorites!

Budget-friendly thanks to the very BASIC ingredients, completely nutrient-packed, yet still ABSOLUTELY mind-blowing delicious!

Our Spiced Carrot Salad is surprisingly hearty and sturdy…PERFECT to make for meal prep for your busy week ahead, as it holds up very well in the fridge.

If you’re looking for something FRESH and tasty to bring to a potluck or BBQ this summer without spending a ton of cash, and still impressing your crowd, then you’re gonna love this one!

Spiced Carrot Salad is the perfect dish to bring or serve at parties since it actually tastes even BETTER when made a few hours ahead! Double, or triple the recipe because it will go fast.

 Rachel’s Tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

I REALLY prefer golden raisins over the typical raisins we all grew up with.

Golden raisins are much plumper, and juicy, with a more delicious, fruitier, lighter flavor.

Have you tried them yet?

If you search the health food stores or Amazon, you can often find raisins sweetened with pure apple juice rather than cane sugar.

Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor.

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

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

Some Carrot facts if you care:

These party platter favorites are one of the most nutritious veggies out there as they are loaded with vitamins, minerals, and antioxidants.

They may help fight cancer, lower your blood pressure, keep your immune system strong, help your bones stay healthy, AND help protect your vision.

Fun Fact: If you eat more than 10 medium-sized carrots a day for a few weeks, you’ll build up too much beta-carotene in your body and develop a condition called carotenemia … and your skin will start to turn orange!

Carrots are great in soups, salads, stews, stir-fries, and casseroles. You can eat them raw, steamed, roasted, baked, and even juiced.

How often do you eat carrots? (Hopefully you’re not eating 10 of them every day!)

REFERENCES:

Medical News Today 

WebMD 

Cleveland Clinic 

Garbanzo beans, or chickpeas, are full of protein, fiber, and loaded with vitamins and minerals.

Canned, jarred, or pouches of chickpeas or garbanzo beans are readily available at local grocers and online retailers such as Amazon.

I love to keep them in my pantry because I don’t always plan ahead to soak my own beans, so the canned ready-to-eat option shaves a lot of time off prep!

That being said, cooking your own dried chickpeas or beans at home is more cost-effective, and you’ll get to choose and control what is added, such as salt or herbs.

Using dried chickpeas or beans (not canned):

The package of dried beans/chickpeas will have directions for you to soak and cook them at home.

You’ll just need to plan ahead the day before you’re going to follow my hummus recipe below.

When I’m using dried chickpeas, I usually soak them overnight with PLENTY of water because they will expand.

After an overnight soak, I’ll rinse them off, then add fresh water to the pot. Simply cook them over a low simmer for around 2 hours.

Your chickpeas can be cooked all by themselves or with garlic cloves, onion pieces, carrots, celery, or bay leaves, sea salt, or even broth added to the pot for flavor.

Don’t overcook them, as we still want a firm texture much like canned chickpeas.

Allow to cool and dry completely, then follow the directions for the recipe below.

Ohh…Be SURE to try out these salad recipes, too:

CFC’s FAVORITE Crunchy Kale Salad

Thai Inspired Salad

Layered Sweet Potato Salad

Grilled Asparagus Salad

Broccoli + Fresh Corn + Bacon Salad

4 servings

Ingredients:

• ¼ cup golden raisins
• 1 x 15 oz jar chickpeas, drained and rinsed
• 1 fresh lemon, zest and juice
• 1 lb rainbow carrots
• 2 Tbsps extra-virgin olive oil
• 1 fresh garlic clove, pressed
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt, or to taste
• 1/4 cup chopped fresh parsley

Instructions:

Place the raisins, lemon zest, lemon juice and chickpeas in a large bowl and stir to combine.

Using a food processor or hand grater, shred your carrots then place them in the bowl.

Add in all of your remaining ingredients: olive oil, garlic, seasonings, and parsley.

Taste test, then add more of anything you like to fit your taste preference.

Stir well to combine and serve immediately, or cover and allow to sit in the fridge for at least 30 minutes for best flavor.

Will stay fresh in the fridge for 3-4 days.

Enjoy!

Rachel

The post Spice-up-Your-Life Carrot Salad first appeared on Clean Food Crush.

Peanut Chicken Lettuce Wraps

You’ve just found your new favorite lettuce wraps to make all summer long!

This flavor combination is absolutely INCREDIBLE with the creamy peanut butter, tangy fresh lime, salty aminos, umami sautéed mushrooms, a bit of heat from the hot sauce, and a touch of sweetness from the honey.

Every taste bud you have will thank you!

Protein packed, low-carb, and antioxidant rich thanks to the radicchio.

This entire meal comes together FAST…I mean if you’re going to use both lettuce and radicchio (which I highly recommend!) that will take you 5 minutes to rinse and dry the leaves, another 10 minutes to cook your chicken mixture, and less than 5 minutes to create a peanut sauce and fill your lettuce leaves.

In about 20 minutes, you’ll have an extremely flavorful, quick, and beautiful lunch or dinner.

It feels hard to believe (since it has snowed several times this past week at my house) and also exciting that summer is right around the corner.

Once the warm sunshine and flowers start peeking through, I begin to crave lighter meals like these lettuce wraps.

Most evenings, our family meals are quite simple: lettuce wraps, one-pan skillets, salads, Crockpot, soup, sheet pan, etc. I LOVE SIMPLE (but still interesting) meals because they’re light clean-up and on the table fast!

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

You can make these as spicy or as mild as you like. Depending on the hot sauce you choose to use…add a bit more or less to fit YOUR personal heat preferences.

4 servings

Ingredients:

• 1 Tbsp avocado oil, or extra-virgin olive oil
• 1 lb ground chicken
• 1 lb button mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 4 cloves fresh garlic, pressed
• 1 Tbsp freshly grated ginger
• 1 Tbsp Arrowroot powder, gluten-free flour, or cornstarch
• 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
• 1/4 cup chicken bone broth
• 2 heads butter lettuce, leaves picked, rinsed and spun dry
• 1 medium head radicchio, leaves picked, rinsed and spun dry
• 1/2 cup chopped raw peanuts
• 4 green onions, sliced

Peanut sauce:

• 4 Tbsps all-natural creamy peanut butter
• 2 Tbsps hot sauce, or to taste
• 1 Tbsp coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
• 1 Tbsp raw honey
• 1 fresh lime, juice and zest
• 1 fresh garlic clove, pressed

Instructions:

Heat your oil in a large skillet or wok over medium-high heat.

Add the chicken and cook until no longer pink. Stir in your mushrooms, onion, garlic, and ginger.

Continue to saute until it starts to brown, around 8 minutes. Sprinkle your chicken with arrowroot powder then add the coconut aminos and broth, while stirring constantly to form into a thick sauce.

Meanwhile, make your peanut sauce. In a small bowl, whisk together all of your ingredients for the peanut sauce until well combined.

To assemble your wraps, arrange mixed lettuce leaves on a platter or wooden board as shown.

Top with spoonfuls of your chicken mixture then drizzle with the peanut sauce as desired.

Sprinkle with green onions and chopped peanuts and enjoy!
Rachel

The post Peanut Chicken Lettuce Wraps first appeared on Clean Food Crush.

Zesty Lemony Salmon Salad

Whoever said “Simple is Best” was talking about this Zesty Lemony Salmon Salad!

It’s such a simple one, yet it’s also fantastically delicious. An absolute treat for springtime!

The crisp fresh Romaine, combined with the buttery-flaky warm salmon, crisp fresh veggies, all drizzled in a burst of zesty lemony dressing…Light and

Fresh, plus super satisfying!

Just wait until you taste your salmon after it’s sauteed in this DELICIOUS dressing mixture. You’ll want to make this recipe over and over!

Rachel’s tips:

Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor.

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

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

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

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!

4 servings

Ingredients:

• 11/2 lbs salmon filets
• 2 large fresh lemons, zest and juice of
• 1/3 cup extra virgin olive oil or light tasting avocado oil
• sea salt and ground pepper, to taste
• 2 Tbsps raw honey or pure maple syrup
• 2 Tbsps Dijon mustard
• 2 large heads romaine lettuce, chopped
• 1 bunch fresh cilantro, chopped
• 2 large cucumbers, sliced
• 1 red onion, halved and thinly sliced

Instructions:

Pat your salmon dry using a paper towel. Set aside on the counter for 10 minutes or so to come closer to room temp.

Meanwhile, prepare your zesty dressing:
In a small bowl, whisk your freshly squeezed lemon juice, lemon zest, oil, sea salt, pepper, raw honey/maple syrup, and Dijon until well combined.

Pour about 1/3 of this dressing over your raw salmon and rub it on all sides to coat well.
Reserve the remaining portion of your zesty dressing mixture to use as salad dressing, making sure it doesn’t touch the raw fish.

Preheat a large skillet to medium-high before adding the fish. Cook your salmon filets around 5 minutes per side until golden and flaky, flipping once. Actual cooking time will vary depending on the thickness of your fish.

Meanwhile, in a large bowl (or use 4 single-serving bowls) add your chopped lettuce, cilantro leaves, cucumber, and onion. Drizzle with the reserved dressing and toss.

Top your salad with cooked flaky salmon and serve immediately.
Enjoy!
Rachel

The post Zesty Lemony Salmon Salad first appeared on Clean Food Crush.

All About Avocados: Benefits and Recipes

Avocados – one of my favorite foods! They’re delicious and versatile, so the possibilities for cooking with them are nearly endless. 

These fruits (technically a member of the Lauraceae plant family) are super popular in the health and wellness world, not only for their taste but also because they’re highly nutritious!

Through boosting vitamins and minerals and being rich in folate, fiber, monounsaturated fats, and vitamin E, avocados come with several health benefits, including the following:

Helps Regulate Appetite and Weight Management

You might think, “Avocados are high in calories; can they really help you lose weight?” The answer is yes because they’re also an excellent source of fiber, which is essential for boosting satiety and managing a healthy weight.

Also, healthy fats help slow stomach emptying, which keeps you full longer than usual and delays the return of hunger.

Read more about fiber and why it’s crucial for your health here!

Supports Heart Health

Like most other veggies and fruits, avocados are nutrient-dense.

Regularly consuming these vitamins, minerals, healthy fats, and fiber helps keep the cardiovascular system healthy and protects against heart disease.

Potassium and magnesium, both found in avocados, aid in regulating blood pressure, and help increase levels of heart-protective HDL cholesterol and decrease levels of oxidized LDL cholesterol (the “bad” kind).

Helps Maintain Eye Health

Some studies show that regularly eating avocados can protect your eyes through slowing sight loss conditions, such as retinitis pigmentosa and macular degeneration.

Avocados contain lutein, zeaxanthin, and antioxidants for the eyes, and they could be an effective dietary strategy for cognitive health and eye health in the aging population.

Anti-Inflammatory & Antioxidant

B6 is a nutrient that helps reduce inflammation and protect against oxidative damage, and half an avocado provides about 15% of your daily B6 needs.

They’re also full of anti-inflammatory compounds like vitamins C and E and provide significant antioxidant effects.

Promotes Healthy Digestion

Finally, avocados are great for gut health! All the aforementioned vitamins and minerals, particularly fiber, are essential for supporting a healthy digestive system. Some studies suggest the regular consumption of this favorite fruit promotes the growth of healthy bacteria, which positively impacts the gut microbiome. 

For more on the importance of gut health, check out this post!

As you can see, there are multiple reasons to enjoy avocados! Thankfully, we have a ton of delicious avocado recipes here at CleanFoodCrush.

Here are 22 of them:

1. Green Goddess Avocado Toast

Avocado toast is a classic breakfast meal; this is my favorite way to enjoy it! It’s simple, delicious, sneaks in some important veggies into your diet, and can also be a snack or lunch.

2. Rachel’s FAVORITE Summer Steak Salad

I adore this ultra-satisfying combination! We have crunchy cucumber, creamy avocado, and fresh sweet corn cut from the cob. While it’s a favorite for the Summer, you’ll love it year-round!

3. Avocado Pina Colada Mocktails

It might seem weird, but this mocktail recipe is surprisingly delicious. The avocado creates a much creamier drink, and the pineapple is packed with nutrients, antioxidants, and other helpful compounds, such as enzymes that can help with digestion and fight inflammation!

4. Air-Fryer Crunchy Avocado Wedges

Thanks to that crispy coating and the avocado’s healthy fat, they are super satisfying! Add in the tasty homemade dip, and you have a top-tier snack!

5. Avocado Green Salsa

This salsa is great to make ahead of time and store in the fridge, making entertaining much easier. In addition to being a great dip, the salsa works as a sauce to pour over chicken, salmon, shrimp, steak, eggs, tacos, and more.

6. Melty Avocado + Shrimp Boats

Everything about this recipe is perfect in my food world. I could eat these avocado shrimp boats several times each month because they are soooo satisfying, thanks to all the flavorful, fresh ingredients + high protein, + healthy fat.

7. Thai-Inspired Avocado Salad

This salad is crunchy, tangy, creamy, and zesty—perfect! Plus, cabbage is low in calories and high in nutrients and fiber.

8. Breakfast Avocado Egg Cups

These are fairly easy to make and come together quickly. They’re also really fun and creative, a great way to start your day! 

 9. Rachel’s Creamy Avocado Dip

This dip is perfect for guacamole lovers! It’s creamier and has a bit of a tangy kick. Pair it with your favorite veggie sticks or chips, and watch it disappear. 

10. Avocado Chicken Lettuce Wraps

Here’s a great, bright, fresh-tasting lunch idea full of protein and healthy fats that make it incredibly satisfying. Your whole family will love it!

11. Taco Stuffed Avocado

Get creative this taco Tuesday with some unique avocado boats! Have your kids help you in the kitchen because you’ll have loads of fun making them.

12. Tangy Cucumber Avocado Salad

The crisp fresh cucumbers, combined with creamy, rich avocado pieces, drizzled in a tangy, flavorful homemade dressing… the best thing you could make tonight! It’s simple, yet it’s also one of the tastiest combos I’ve recently eaten.

13. Spicy Shrimp Guacamole Crisps

Here’s an appetizer perfect for any party or gathering that will impress all your friends and family! You might want to double the recipe because the crisps will disappear fast. 

14. Guacamole, Egg + Sweet Potato Breakfast Bowls

Here’s a nourishing and flavor-packed breakfast you’ll love waking up to! Just look how bright and beautiful the bowls are. 

15. Grilled Salmon + Avocado Salsa

This is one of my all-time favorite ways to enjoy salmon—dripping with tangy-limey avocado salsa and hot off the grill! And did you know that wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits? 

16. Steak + Avocado Salad Bowls

Steak and avocado are just screaming to be paired! These salad bowls are simple and can be a perfect lunch or dinner. You’ll definitely want to add them to your weekly menu!

17. Quick & Easy Strawberry Avocado Toast

I had to add one more avocado toast to the list! Strawberries are in season from late February through early May, so now is the perfect time to try this breakfast.

18. Avocado Caprese Salad

This salad isn’t just a beautiful presentation. It’s also bursting with flavor that will have your mouth watering on sight. 

19. Chipotle Tuna Salad Stuffed Avocados

A final boat recipe for you because they’re just so much fun. These are total crowd-pleasers, and every time I make a batch, they go way too quickly!

20. Quick + Easy Avocado Hummus

This combination turned out crazy delicious and will appear often through the next few months with a big stack of crunchy vegetables to dip. Perfect for barbecues, parties, and a normal weekday snack!

21. Creamy Avocado Corn Salad

You’ll want to save this salad for future use because it’s perfect to take to Summer BBQs. Just be ready to share the recipe because everyone will be asking for it!

22. Pineapple + Avocado Salad

Although fresh pineapple is available year-round in most of the US, this island fruit peaks from March through July, so the salad will be perfect for the next few weeks! Bright, fresh, fruity, all around, perfect for the warmer months coming. 

As you may have guessed, avocados are one of my favorite foods, and I love finding new ways to enjoy them!

Hopefully, this list gave you some ideas for creative, fresh meals to enjoy this creamy green fruit. 

Let me know your favorite avocado recipe in the comments below!

The post All About Avocados: Benefits and Recipes first appeared on Clean Food Crush.

Tangy Beetroot + Cucumber Herby Salad

This chopped salad is QUICK & EASY, while simultaneously tasting INCREDIBLE!

A very unique combination of ingredients yields a delicious, fresh, interesting salad for your next party or get-together!

Make this salad the way you like! If you have a love for certain fresh herbs, then chop them up and throw them in! I think chives and dill would be incredible here too!

We LOVE chopped veggie salads at our house. That’s likely quite obvious because we sure have a lot of chopped salads here on the CFC website.

Do you like chopping veggies?
I’ve always found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present.
It’s incredibly soothing and the finished result always makes me feel a great sense of accomplishment because my family will be eating all those beautifully prepared fresh vegetables.

We don’t incorporate beets often enough at my house! That’s going to change now!

Beets are one of the most nutrition-packed vegetables in the world because they’re packed with fiber, folate (vitamin B9), potassium, iron, manganese, and vitamin C.
PLUS: studies show they contain compounds that can help lower blood pressure and improve blood flow, as well as boost performance in endurance sports like running and cycling.

Tip: Short on time?

Pick up some organic precooked beets in the refrigerator section!
Another tip: smaller beets taste sweeter!
Eat them cold in a salad or sandwich … or heat them up as a side dish.
What’s your favorite way to eat beets?

REFERENCES:

HealthLine
JustBeetIt
SELF

Here are more of our FAVORITE chopped salads that you’ll love:

Greek Chickpea Salad

Chop Chop Fresh Veggie Salad

CFC’s FAVORITE chopped salad

Greek Yogurt Cucumber Salad

Thai Inspired Avocado Salad

Quick Cucumber Avocado Salad

Mediterranean Inspired Chopped Salad

4 servings

Ingredients:

• 6 small organic cooked, marinated beets, thinly sliced
• 3 crisp cucumbers, thinly sliced
• 1 medium yellow squash or zucchini, sliced thinly into half-moons
• 1 small red onion, halved and thinly sliced
• 1/2 cup freshly chopped flat-leaved or curly parsley, cilantro, or any combination of fresh herbs such as dill and chives
• 1/2 cup sprouted pumpkin seeds or sunflower seeds
• 2 Tbsps high quality balsamic vinegar
• 2 Tbsps extra-virgin olive oil
• sea salt and ground pepper, to taste

Instructions:

In a large bowl add your thinly sliced beets, cucumber, squash, red onion, parsley, or any combination of your favorite fresh herbs, and pumpkin seeds.

Drizzle your salad with balsamic, extra virgin olive oil, sea salt, and freshly ground black pepper to taste, then very gently stir to combine.

Refrigerate for 30 minutes.
Serve and enjoy!
Rachel

The post Tangy Beetroot + Cucumber Herby Salad first appeared on Clean Food Crush.

Taco Salad with Cilantro Lime Cauliflower Rice

YOUR weekend be like…I want to STAY healthy, but I also NEED LOTS OF FLAVOR….SOLUTION!

Taco Salad with Cilantro Lime Cauliflower Rice is a satisfying dinner idea for the whole family, OR make a few servings this weekend, then tuck them away in your fridge for meal prep this week!

To make the cauliflower “rice” you can purchase frozen or fresh “riced” cauliflower as most grocers do carry it pre chopped these days.

OR, make it yourself:

I used the cleaned, and trimmed florets of 2 small heads of organic cauliflower.

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

Consider doubling up the recipe, enjoy some for dinner, then pack up the remaining bowls for future lunches throughout the week.

They stay great refrigerated for 4 days. I like to drizzle with dressing and add the avocado immediately before serving.

Another suggestion: double or triple your dressing because it’s EXCELLENT on pretty much everything! It stays good in the fridge for a week, you’ll just need to stir or shake it up again immediately before serving.

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 ground meat is perfect.

Cheese Please:

Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Most pre-shredded varieties are coated in strange things (anti-caking & clumping) that actually interfere with the natural texture and the beautiful melting qualities.

Cellulose anyone? Turn your package of pre-shredded cheese over and read through the actual ingredients.

You may be surprised to see the additives that are there to keep the shreds looking nice in the package.

ALWAYS use freshly-squeezed lime juice from an actual fresh lime.

Bottled lime juice from the store will give your dressing 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!

4 servings

Ingredients:

For the taco meat:

• 1 1/2 lbs lean ground beef or bison
• 2 Tbsps homemade taco seasoning mix (recipe above)

For cauliflower rice:

• 1 lb cauliflower rice
• 1 Tbsp extra-virgin olive oil or avocado oil
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly chopped cilantro leaves

For the toppings:

• 4 heaping cups of Romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup olives, sliced
• 1/2 cup freshly shredded cheese
• dollop of Greek yogurt, if desired

Yogurt dressing:

• juice & zest from a large lime
• 1 Tbsp white wine vinegar
• 1 Tbsp raw honey
• 1/2 cup plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions:

Start by making your dressing. Place all of your dressing ingredients in a small jar and shake to emulsify. Alternatively, you may whisk ingredients together in a small bowl.

You can add a bit of water to thin the dressing if desired. Keep refrigerated until ready to use.

Heat a large skillet over medium-high heat. Add in the ground meat and cook, breaking it up with a wooden spoon until no longer pink.

Carefully drain and discard excess grease if necessary.

Sprinkle with your taco seasoning and continue to cook until cooked through. Set aside and allow it to cool.

Meanwhile, prepare your veggies for your bowls.

To make your cauliflower rice, preheat a clean skillet over medium heat. Drizzle with the oil and add in your cauliflower rice.

Cook, stirring frequently until tender-crisp, around 10 minutes. Remove from the heat.

Stir in the fresh lime juice, cilantro, and season with sea salt and pepper to your taste.

To assemble your bowls, add the base of lettuce.

Top each evenly with cilantro lime cauliflower rice, taco meat, tomatoes, olives, shredded cheese, and a dollop of Greek yogurt.

Drizzle with your dressing immediately before serving, stir and enjoy!
Rachel

The post Taco Salad with Cilantro Lime Cauliflower Rice first appeared on Clean Food Crush.

Happy Buddha Bowl

Many of us make a goal to work more Vegetables into our meals each year – Happy Buddha Bowls are here to satisfy our appetites while supporting this goal!

Whether you call it a Buddha Bowl, Grain Bowl, or simply a Beautiful Meal, you’re going to LOVE this combo with crispy roasted garbanzos and an INCREDIBLE homemade dressing!

Buddha Bowls are super flexible! You can add any combination of grains and veggies you like, so have some fun trying different combinations.

Make 2 servings

Ingredients:

• 1 cup quinoa, cooked

• 1 red bell pepper, thinly sliced

• 15-ounce can of chickpeas, rinsed and drained

• 1 Tbsp avocado oil or olive oil

• 4 cups of lettuce, kale, or cabbage greens of choice, sliced thin

• 1 large cucumber, chopped

• ½ avocado, thinly sliced

• 1 tsp toasted sesame seeds

Dressing:

• 2 Tbsps all-natural peanut butter or almond butter

• 1 fresh lemon, juiced

• 2 Tbsps extra-virgin olive oil

• 1 Tbsp water, or more until desired consistency

• sea salt freshly ground black pepper, to taste

Instructions:

After rinsing, allow your chickpeas to sit on paper towels or a kitchen towel to dry. Preheat your oven to 400 degrees f.

Spread your chickpeas and red pepper slices evenly onto a large baking sheet, and toss the chickpeas and peppers with oil, sea salt, and pepper.

Roast in your preheated oven for 20 to 25 minutes.

Meanwhile, whisk all of the ingredients for the dressing in a small bowl, until the peanut butter is thoroughly mixed in.

Arrange the remaining ingredients equally in two separate serving bowls with the cooked quinoa, then add your roasted peppers and chickpeas.

Drizzle bowls with your homemade dressing as desired and top with toasted sesame seeds.
Serve and enjoy!
Rachel

The post Happy Buddha Bowl first appeared on Clean Food Crush.

Buffalo Chicken Cold Lunchbox

A cold lunchbox idea that is super tasty, enjoyed right out of the fridge, easy to put together, and provides high protein and complex carbohydrates thanks to the hummus & veggies.

Surprisingly satisfying and flavorful! Quality fuel to help you bust through your busy afternoon.

A huge request that I often receive is cold lunchbox ideas to tuck into backpacks or purses that’ll stay good for a few hours until lunchtime. No heating required!

If you’re purchasing All Natural Buffalo Style Sauce at the grocery store, check out those ingredients! We want it to contain water, vinegar, and spices.

I used Tabasco Buffalo sauce because there are only 5 REAL ingredients in Tabasco. Siete currently offers a good product as well.

You can always double up these lunchboxes for larger appetites or use our cold lunch box ideas as snacks or post-workout meals.

Have fun with these and make them your own depending on what’s in season and what you have on hand.

Are you Looking for more CREATIVE Cold Lunchbox ideas?

Veggie Hummus Wrap

Silver Dollar Pancake Lunchbox

Veggie Packed Chicken Salad in a Jar

Sausage Snow Peas Stir Fry

Cold Lunchbox Mini Meatballs:

Cold Lunchbox Veggie Hummus Wraps

Cold Lunchbox Chicken + Cheese Skewers

Cold Lunchbox 4 different ways

Chicken Salad Meal Prep

4 servings

Ingredients:

• 2 large cooked chicken breasts (I poached mine)

• 2 cups homemade hummus

• 1/2 cup Buffalo sauce, or more to taste

• 4 oz crumbled blue cheese

• 4 celery ribs, trimmed and cut into sticks

• 4 medium carrots, peeled and cut into sticks

Instructions:

Chop your cooked chicken and divide equally among your glass containers.

Slice the celery and carrots into sticks and add them to your containers next to the chicken.

In a medium bowl, whisk your hummus and buffalo sauce together. Taste test and adjust as desired.

Transfer the buffalo hummus to your glass containers. Sprinkle it with crumbled blue cheese.

Keep refrigerated until ready to eat.

Cooked chicken stays good in the fridge for 3-4 days max.
Enjoy!
Rachel

The post Buffalo Chicken Cold Lunchbox first appeared on Clean Food Crush.