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.

Creamy Zucchini Noodles Alfredo

Indulgent, Creamy Zucchini Noodles Alfredo, ready in just a few minutes! Loads of flavor thanks to the fresh mushrooms and garlic!

Throw in some grilled chicken, shrimp, or steak and you’ve got a protein-packed, lower carb meal that you will absolutely CRAVE!

I DO NOT eat a “Low Carb diet” personally, but I do enjoy lower-carb meals here and there ESPECIALLY in the heat of the summer.

It’s almost full-on ZUCCHINI SEASON here in Utah!

Do you have zucchini growing in your garden? If not, zucchini is now in-season, super abundant and VERY inexpensive at the Farmer’s Markets throughout mid-late Summer…that’s if your neighbors don’t leave a big bag of it on your front porch as mine often do here in Utah.

Did you know:

Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.

It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.

Eating zucchini several times each week, in place of processed carbs, can also help us with our weight loss & health goals.

Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.

Another tip:

If you have issues with soggy zucchini, you can sprinkle your zucchini slices with a little salt. Let them sit for about 10 minutes, then blot moisture with paper towels. This can help prevent sogginess in your finished dish.

Use ANY unsweetened/plain milk of your choice. My personal favorite for this dish is unsweetened coconut milk or cashew milk.

Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.

I think you’ll also love this recipe

4 servings

Ingredients:

• 4 large zucchinis
• 1 Tbsp avocado oil, grass-fed butter, ghee, or extra virgin olive oil
• 1 lb. mushrooms, thinly sliced (shiitake, button)
• 4 fresh garlic cloves, pressed
• 2 Tbsps arrowroot powder, gluten-free flour, or cornstarch
• 1 1/2 cups milk of choice
• 1/2 cup freshly grated parmesan cheese or nutritional yeast
• 1/2 cup plain Greek yogurt or unsweetened coconut yogurt, room temperature
• sea salt and black pepper, to taste

optional:

• freshly chopped thyme or parsley for serving

Instructions:

Prepare your zucchini noodles by carefully slicing them into strips or using a spiralizer.

Place your zucchini noodles into a colander over the sink. Sprinkle them lightly with sea salt and allow to drain off any moisture for about 10 minutes.

Heat your oil in a large skillet over medium heat. Sauté your mushrooms and garlic for 5 minutes; stir in the arrowroot powder.

Cook for about a minute, while stirring constantly. Continue to stir while adding in the milk little by little, until fully incorporated and smooth.

Allow your sauce to gently bubble for a couple of minutes, then stir in the parmesan cheese and remove from heat.
Stir in the yogurt, then taste test and add sea salt, and pepper if desired.

Lightly blot your zucchini noodles with a paper towel to remove excess moisture. Add your prepared zucchini noodles into your sauce and stir to combine.

Sprinkle with fresh herbs if desired.
Enjoy while hot!
Rachel

The post Creamy Zucchini Noodles Alfredo first appeared on Clean Food Crush.

Caprese Zucchini Boats

Before we know it, it’ll be full-on garden ZUCCHINI + TOMATO SEASON! Do you plant zucchini or tomatoes?

If not, throughout the summer zucchini and tomatoes are in-season and so plentiful that you’ll find them overflowing at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a bag on your front porch as mine often do here in Utah. ⁣

Nothing, I mean nothing compares to the gorgeous flavor of a warm juicy tomato straight off the vine in the summer.

This is the PERFECT recipe for summer, since I’m COMPLETELY OBSESSED with anything Caprese – ohhh please just give me that fresh basil aroma…combined with sweet juicy tomatoes…and creamy melty mozzarella….my love language for sure.

4 servings

Ingredients:

• 4 medium zucchini
• 1 Tbsp extra-virgin olive oil
• 2 fresh garlic cloves, pressed
• sea salt and ground pepper, to taste
• 12 ozs mozzarella, cut into pieces
• 6 small vine-ripened tomatoes, sliced
• fresh basil leaves

Instructions:

Place a rack in the center of your oven and preheat to 375 degrees f.

Halve each zucchini lengthwise and make several thin cuts on diagonally as shown in the video, making sure you don’t go all the way through. This will help them cook faster.

Sprinkle zucchini lightly with salt and set aside for 5-10 minutes. Once zucchini has “sweat” out some moisture, blot with a paper towel. This step helps prevent watery/mushy zucchini.

Arrange your prepared zucchini halves, cut side up, on a parchment paper lined sheet pan.

In a small bowl, combine the oil and garlic. Brush or spritz the zucchini with the oil mixture, then sprinkle with sea salt and pepper. Bake for 10 minutes.

Meanwhile, slice your mozzarella into 2-inch pieces and slice the tomatoes.

Once the zucchini is finished baking, remove from the oven and top with a slice of mozzarella followed by a tomato slice. Repeat this pattern until all the zucchinis are covered, as shown in the photos.

Bake for 5 more minutes, or just until the cheese is nice and melty. Don’t over bake!

Quickly chop the basil and sprinkle your caprese zucchini with it.

Serve while hot.
Enjoy!
Rachel

The post [VIDEO] Caprese Zucchini Boats first appeared on Clean Food Crush.

Hot Honey Roasted Carrots

Hopping on the Hot Honey trend by making Hot Honey Roasted Carrots!

Oh yes! You definitely want to make these!

So simple, yet an absolute culinary delight!

Imagine tender, caramelized roasted carrots, infused with the subtle warmth of hot honey, perfectly balanced between sweet and spicy. The natural sweetness of the carrots is elevated by the rich, sticky hot honey, while a hint of heat from the hot sauce leaves a really nice tingle on the taste buds.

The roasting process brings out the carrots’ natural depth of flavor.

Our simple hot honey glaze adds a sticky, syrupy texture, coating each bite with a flavorful kick.

With each crisp bite, the sweetness of the carrots and the spiciness of the hot honey meld together in perfect harmony, leaving you craving more of this HEALTHY mouthwatering, sweet, and spicy treat!

Why is Hot Honey so popular on EVERYTHING right now?

It adds the ideal sweet and spicy flavor combination to food.
It tastes good on almost anything! From chicken to pancakes…and in this case, roasted carrots!
Its unique flavor is a combination of sweet honey and spicy chili peppers.
It’s a healthier alternative to other sweet condiments that contain refined sugar.
It’s a FUN choice for foodies who are looking to try new flavors.
That Sweet & Spicy combo is incredible.

You can add more or less hot sauce, depending on your own heat/spice preferences.

Tabasco sauce works great for the hot sauce portion because it contains minimal ingredients. I’ve recently tried Siete brand hot sauces and like those too! Use YOUR favorite hot sauce, then add more or less depending on what you like.

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 straight, 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

6 servings

Ingredients:

• 2 lbs small or mini carrots, peeled or scrubbed well
• sea salt and fresh ground black pepper, to taste
• 2 Tbsps Arrowroot powder, cornstarch, or gluten-free flour
• 4 Tbsps raw honey or pure maple syrup
• 3 Tbsps grass-fed butter, ghee, or organic unrefined coconut oil, melted
• 2 Tbsps hot sauce of choice
• fresh Italian parsley, chopped, to garnish

Instructions:

Preheat your oven to 425 degrees f.

Peel your carrots and slice them in half if they are thick (I kept the smaller ones whole).

Place your prepared carrots into a large parchment paper lined sheet pan or baking dish.

Sprinkle with sea salt, pepper, to taste and Arrowroot/cornstarch. Toss to coat well.

Drizzle your carrots with the honey, melted butter, and hot sauce.

Use your clean hands or tongs to toss very well to get all the carrots nicely coated.

Spread them out in a single layer and roast for 15-20 minutes in your preheated oven, or just until fork tender and beginning to nicely caramelize on the outside.

Depending on the size of your carrots, roasting time will vary slightly.
Garnish with freshly chopped parsley and enjoy while hot!
Rachel

The post [VIDEO] Hot Honey Roasted Carrots 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.

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.

Sticky Cauliflower Bites

Oh WOW! These have become our current go-to after school snack, side dish idea, & party food!

Absolutely CRAVE WORTHY!

With a DELICIOUS tangy sticky sauce, even the kids LOVE ’em!

Crispy little bites slathered in the most flavorful sauce! I can’t wait for you to try these!

Vegetables should taste AMAZING and be enjoyed!

Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.

Not bad for a veggie that’s 92% water!

Cauliflower is rich in antioxidants, low in carbs and calories .. PLUS, it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.

Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.

It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!

REFERENCE:

HEALTHLINE

4 servings

Ingredients:

• 1 large head cauliflower
• 2 Tbsps arrowroot powder or cornstarch
• 2-3 Tbsps water
• 1/2 cup coconut aminos, Braggs liquid aminos, or low-sodium soy sauce
• 1/4 cup pure maple syrup or raw honey
• 1/4 cup rice vinegar
• 1 tsp garlic powder
• 2 Tbsps toasted sesame oil, divided
• 1 tsp powdered ginger
• 1/2 tsp cayenne pepper

Garnish:
1 Tbsp sesame seeds

Instructions:

Preheat your oven to 450 degrees f. and line a large baking sheet with parchment paper.
Drizzle with one Tablespoon of sesame oil and brush it onto the entire surface of your sheet pan.

Cut the cauliflower into 1-inch pieces and spread onto your prepared sheet pan (I like to cut them a bit bigger since they’ll continue to break while stirring).

Roast in your preheated oven for 15 minutes.

Meanwhile, in a medium bowl whisk the arrowroot/cornstarch with 2-3 Tablespoons of water until completely smooth.

Add in all of the remaining ingredients, except for the sesame seeds, and whisk until everything is well combined.

Once the florets are 15 minutes into baking, carefully remove from the oven.

Pour your sticky sauce over the cauliflower and stir to coat, then arrange them evenly without overlapping.

Continue to bake for 10-12 minutes, or until golden and sticky.

You may want to give them another stir halfway through baking time, to coat with the sauce.

Sprinkle with sesame seeds.

Enjoy them while they’re hot!
Rachel

The post Sticky Cauliflower Bites first appeared on Clean Food Crush.

Rachel’s Homemade (copycat) Aussie Bites

Completely packed with energy through complex carbohydrates, and healthy fats, along with an impressive amount of fiber too!

These are EXCELLENT for someone who is active, training, intense sports, physical job, or maybe someone just trying to get a big dose of nutrients in a little bite that tastes like a treat.

As long as your kids aren’t allergic to nuts, I think these are an AWESOME grab-and-go breakfast or snack for them (and you) alongside some protein such as a boiled egg.

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. Have you seen these at Costco?

After a quick web search I’m still not entirely sure if “Aussie Bites” in fact originate in Australia or simply invented by a marketing team (if you know the answer be sure to school me as I’d love to understand).

What is it 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.

REFERENCE:

Medical News Today
HEALTHLINE

Rachel’s Tips:

Many health food stores, and Amazon carry apple juice sweetened dried cranberries.

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

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

Everything You Need To Know About Oats
You’ll love this recipe too:

The Kitchen Sink Monster Breakfast Cookies

makes 24 mini cups

Ingredients:

• 2 cups old-fashioned rolled oats
• 1/4 cup raw shelled pistachios
• 1/4 cup raw pecans or walnuts
• 6 large pitted medjool dates
• 1/4 cup dried apricots
• 1/4 cup dried cranberries or cherries
• 1 cup cooked quinoa
• 2 Tbsps chia seeds
• 2 Tbsps raw sesame seeds
• 1/4 cup raw honey or pure maple syrup
• 1/4 cup melted ghee, clarified butter, or unrefined organic coconut oil

Instructions:

I used a silicone mini muffin tray for these which made them very easy to remove. If you’re using a metal tray, you may want to lightly coat in additional ghee or coconut oil.
Preheat your oven to 350 degrees f.

Place your oats in a food processor or high-speed blender and pulse until mostly finely chopped but not quite flour.

Some oat pieces can still be intact/whole, we’re just breaking it down by half.

Add the raw pistachios and pecans/walnuts then pulse until minced.
Add your pitted dates, apricots, and cranberries, then pulse, until everything is chopped and well combined; You may need to stop and scrape the walls of your food processor using a spatula as needed.

Add the cooked quinoa, chia seeds, sesame seeds, honey, melted ghee and continue to pulse several times, until the mixture is well combined and sticky.

Divide your mixture evenly into a 24 mini cup muffin tray, pressing it firmly into each cavity.

Bake in your preheated oven for 12-15 minutes, or until the edges and tops of the muffins start to nicely brown.

Allow to cool on a cooling rack before serving.

After a few hours, place any leftovers in a sealed container in the refrigerator for up to a week or the freezer for 2 months.
Enjoy!
Rachel

The post Rachel’s Homemade (copycat) Aussie Bites first appeared on Clean Food Crush.

Beetroot-Dyed Deviled Eggs   

I’ve been in a 40+ year long love affair with deviled eggs and I don’t think we’ll break up any time soon. For me they’re such a classic treat that I go out of my way to make on holidays and special occasions.

I’ve experimented a lot the past few years with different variations, and I thoroughly enjoy them all.

Deviled eggs have become sort of a “food craft project” in our family and we have a lot of fun adding different colors, textures, toppings, and (I dare say) designing them.

I hope you try this Beet-Dyed version with your family and friends this spring, as the color adds just the bright pop we need after many muted winter months.

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

Just Beet It

SELF

A few more deviled egg ideas to try out:

Ranch Deviled Eggs

Beet Pickled Deviled Eggs

How to Make Perfectly Boiled Eggs 

8 servings

Ingredients:

For the pickled beets:

• 1 cup distilled water
• 1/2 cup apple cider vinegar
• 2 small beets, peeled and sliced
• 1 shallot or red onion, chopped
• 1 Tbsp raw honey
• 1 tsp fine sea salt
• 1/2 tsp freshly ground pepper

For the deviled eggs:

• 8 hard boiled eggs
• 1/3 cup plain Greek yogurt
• 1 1/2 tsps curry powder
• 1 Tbsp Dijon mustard
• sea salt and ground pepper, to taste
• fresh dill 

Instructions:

To make your pickled beets:

Slice your beets into matchsticks and place them into a medium pot.

Add in the distilled water, vinegar, shallot, honey, sea salt, and freshly ground pepper. Bring to a boil, then reduce the heat to low and simmer for 10-12 minutes.

Transfer to a glass jar and allow to cool completely. You can make this ahead and keep refrigerated for up to 10 days.

To make your deviled eggs:

Peel and halve the eggs, then gently remove the yolks and place the yolks into a bowl.

Place your egg white halves into a separate large bowl and cover with the liquid from your pickled beets.

Place your bowl in the refrigerator and allow them to sit into the liquid for at least 30 minutes to reach that bright purple color.

Using a small whisk, mash your egg yolks. Add in the yogurt, curry powder, mustard, sea salt and pepper to taste and whisk until smooth. Transfer this yolk mixture into a small Ziploc bag or piping bag. (Cut a tiny tip of the Ziploc bag right before piping)

To assemble the deviled eggs, remove the egg halves from the liquid and gently pat dry with paper towels.

Fill each yolk by piping and swirling with the curry mixture. Garnish with some of the chopped pickled beets and fresh dill.

These are very best enjoyed within an hour of making but will stay OK in the fridge if covered with plastic wrap for up to 24 hours.

Enjoy!

Rachel

The post Beetroot-Dyed Deviled Eggs 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.