Butternut Squash Mini Pizzas

These are delicious. For real. They are so yummy, I texted my niece a picture of them with the hashtag #imagenius. Ok, so I'm not really genius, but I felt like one when I bit into one of these delicious mini pizzas!

The crust is very simply roasted butternut squash. DELICIOUS. Roasting the squash is so simple. It makes it crisp on the outside and tender and sweet on the inside.

I use parchment paper to line my cookie sheet - this will keep your squash from sticking to the pan without using any fat at all. You don't even need to spray it with cooking spray. Parchment paper is magic. If magic was a paper, seriously, it would be parchment. 

One thing I love about this recipe - super simple. There is no need to make or buy a pizza sauce. I took a few ripe tomatoes, chopped them up and added a few fresh basil leaves. So basically, if you can cut up some herbs and veggies without chopping your hand off - you can make this pizza. 

I think peppers should be in everything. Even cake. One day, I will figure out how to make the perfect pepper cupcake. (It won't make it onto a clean eating blog though.) Use any veggies that you want, but I love peppers (and I had some great shallots fresh from my friend, Jenny's garden. Yum!! If you aren't familiar with them, shallots are like onions, but look like a giant purple-y garlic clove. They are more mild than onion, but still have that great onion family flavor. Plus they roast AMAZINGLY. If you have a friend who will grow and give you free shallots - take her up on that. Your pizza will thank you.

After I had roasted my squash I added BBQ seasoning. Use your favorite kind. This is not technically clean because mine did have the teensiest bit of sugar in it. Worth. It. BBQ needs sweetness, and this little bit added almost no calories, but really added to the flavor, and it brings out the sweetness in the squash.

Piling on the toppings is just adding one delicious flavor layer on top of another. I used parmesan cheese, finely shredded. I know that here you're probably tempted to use a gooier cheese, but DON'T. Parmesan will not melt right away, so it gives your shallots, peppers, tomato, and basil time to roast. Plus it's LOADED with flavor, far more than any soft cheese. These pizzas are mini. MINI. So there isn't room for tons of gooey cheese. You can use the parmesan instead, and because it's so flavorful you don't need nearly as much.

Here is the exact recipe, for the detailed oriented:

8 slices of butternut squash, sliced thin
3 ripe campri tomatoes chopped
3 large fresh basil leaves chopped
3 sweet mini red peppers chopped
3 sweet mini yellow peppers chopped
1 shallot chopped
4 tablespoons finely shredded parmesan

1. Heat oven to 450.
2. Slice squash into slices and lay on a cookie sheet lined with parchment paper. Roast for 20 minutes or until the edges and sides begin to crisp, and the middle is tender. Flip once halfway during cooking.
3. While the squash is roasting, chop remaining ingredients.
4. Mix together the tomatoes and basil and let sit while the squash cooks.
5. Once squash is done, remove from oven and top each one with tomatoes & basil mixture, then peppers and shallots, and finish with the cheese.
6. Return pizzas to the oven and let them roast an additional 15-20 minutes, or until the cheese is well cooked.

Enjoy!!

Acorn Squash Lasagna

I love ooey gooey lasagna. When I'm not cooking clean, I make a cheesy white sauce that I combine with creamy cheese, a bolognaise sauce dripping with meaty goodness, and absolutely carbolicious pasta. That tastes so good, but it is just not worth the addition to my waistline. Plus one cup of lasagna might fill me up, (might not, pasta made with white flour - not super filling) but I go back for more to enjoy the ooey gooey goodness. Next thing you know, I've overeaten and I've overeaten with a really high calorie meal! It's pretty easy to get one whole day's worth of calories in just one meal when you have that kind of lasagna.

I'm willing to forego the extra inches on my waistline, but NOT my lasagna! I have to have my cheesy serving of yumminess, and thanks to God's great creation ACORN SQUASH, I still can.

I wouldn't describe this as ooey gooey, but it is cheesilicious and VERY tasty!

Ingredients:

1 acorn squash
1 tbsp extra virgin olive oil, divided
1 medium yellow onion
1 cup meatless spaghetti squash
Herbes de Province (to taste, or if you don't have that substitute with thyme and rosemary)
Garlic powder to taste
1 cup 1% lowfat cottage cheese, slightly drained
2 oz lowfat feta cheese
2-4 tbsp freshly grated parmesan
Worcestershire sauce to taste
Salt

1. Notice that there isn't any pasta. Pasta is a no-no, and whole grain pastas aren't my favorite. I prefer to replace that gluten bomb with something with more flavor and less calories. ACORN SQUASH
Just slice a squash into thin slices.

2. Brush each side with extra virgin olive oil (about 1/2 tbsp), and place on a cookie sheet lined with parchment paper. Sprinkle with garlic powder, herbes de province, and salt.

. 

3. Next roast these in an oven preheated to 450, for about 15-20 minutes, until it's good an crispy on the bottom.

3 1/2. If you don't have any spaghetti sauce, or are nervous about buying something not "clean", just whip some up while the squash is cooking. Mix together a couple can of tomato juice, some tomato paste (probably about a can - add for your desired consistency), herbs (basil, herbes de province, oregano, italian seasoning, one, some or all of these work), salt, and something sweet like pure maple syrup or honey. Tomato juice is really acidic, so if you don't add some sweetness, it gets a metallic-y taste to it, almost like you dropped a nickel in your sauce. A little honey or syrup will take that away. Let it cook till boiling, then turn it down to simmer while the rest of your meal is cooking.

4. While the squash is in the oven, slice and cook the onions over medium-low heat on the stove with a touch of extra virgin olive oil and a splash of worchestershire sauce.

5. Build your lasagna!! Start with the squash:

Onion:

Sauce:

Cottage cheese:

Feta cheese:

Repeat another layer just like this 

(one squash should be enough to do two layers in an 8x8 casserole dish)

 6. On the last layer sprinkle some freshly grated parmesan over the top, and put in an oven preheated to 375 for half an hour.

Take it out of the oven when the liquid on the side is bubbling nicely. 

 You can enjoy this with a spoon, because the vegetables will cut easily. The sweetness of the roasted squash will pair nicely with a good spaghetti sauce, and the salty cheese will contrast really nicely with it, too. I sprinkled parsley over the top for a little bit of color, but it isn't necessary. Make sure you have a big glass of water to enjoy this with!! As long as you let it cook to the right doneness - PERFECT amount of sauce/liquid! 

This has almost HALF the calories of regular lasagna. Oh yeah - I can live with that :)

Super Fast Super Loaded Nachos

These were fun and delicious but more imprtantly - fast. I'd just come home from shopping,  barely put cold foods away,  & my kitchen was still messy from breakfast. Not the best environment for cooking. Plus it was hot,  I was tired & running late anyway. So IF I weren't clean eating, I might like a nice order of nachos bell grande (or something similar). Thankfully,  I can do that pretty quickly & inexpensively,  all while staying under the clean eating banner.

The flavor profile I'm looking for here is salty,  spicy,  creamy,  hearty,  & fresh.

So first I make my own chips,  which is easy & takes about 5 minutes to prepare.

1. Preheat the oven to 425°.
2. Take a sprouted grain tortilla (I buy Ezekiel brand on sale and keep them in the freezer.)and use a pizza cutter to cut into chips.
3. Lay chips on a cookie sheet lined with parchment paper. Brush with lemon juice and 1/2 tsp extra virgin olive oil on each side. Sprinkle with garlic powder,  onion powder,  paprika & kosher salt to taste.
They should only take 10-15 minutes to cook. So while the chips are finishing make your toppings.

Salsa:
Combine together 1 can of diced tomatoes with chilis (drained), 4-5 tbsp fresh cilantro chopped, & 1/2 medium yellow onion diced.

Build your nachos by using black beans (I was in a hurry so I took a can from the pantry, drained it, and threw 1/2 c serving onto the plate), salsa, fresh diced avocado (healthy creamy fat! Yum!!) And topped it with two big tablespoons of 2% plain greek yogurt.

My tortilla chips are salty & spicy. My avocado & greek yogurt and creamy and decadent. The beans are hearty, and my salsa is fresh and flavorful.

400 calorie Nacho dinner ready in 20 minutes. Score!!

Low Carb Jalapeño Crusted Chicken Tenders

I LOVE spicy food. Now this recipe you can do plain or with a kick. I recommend a nice Chuck Norris version with plenty of hot peppers & spices :-) but to each his own. 

To make it low carb I substituted coconut flour for whole wheat or all purpose. It's lower in carbs but a bit trickier to use. It's also has a sweetness to it that other flours don't. I like that but if you don't I'd use whole wheat pastry flour instead. 

Also the breading was a little more dry than regular flour. I would either mist with olive oil or use a different flour if that's a problem for you. 

The best part about this recipe is how quick it is to make. It's only about 5-10 minutes to prepare & it's in the oven for 20-25. You can easily have dinner on the table in 30-35 minutes with this one.

1/4 c extra virgin olive oil (this keeps the meat moist)

2 tbsp lemon juice (this makes the meat tender)

1/4 c coconut flour

Paprika 

Cayenne pepper

Kosher salt

Black pepper

Garlic powder

Onion powder

Cumin

6 chicken tenderloins

1. Preheat oven to 400.

2. Line a baking sheet with aluminum foil & position a wire baking rack that can go in the oven on top. 

3. In a shallow dish whisk together the lemon juice & olive oil. It should be cloudy & thick. 

4. In another bowl mix together the dry ingredients. Start with small amounts of the spices, adding more according to your tastes. (Remember the cayenne is hot, so use with caution.)

5. Chop up a Jalopeno pepper - 1 or 2 according to your taste preference & the hotness of the peppers. Keep in mind this step is completely optional. However if you dare to light the fire - add these to the dry ingredients. 

6. Dredge the tenderloins in the oil & lemon juice. Then through the breading.  

7. Place on the wire rack & bake for 20-25 minutes. 

(Pictured here are both plain & fiery versions)

I added my salt at the end because I often serve people on a low sodium diet, but feel free to mix yours in with your breading. 

While this is in the oven, take time to whip your favorite veggies to go with - steaming is always quick & healthy :-)

Last step: Enjoy!

Wild Caught Pink Salmon

Over the last month, I haven't been watching a lot of what I've been eating. My dad went to the Dr for a routine diagnostic procedure & they found cancer in his colon. He had major surgery to remove the part of his colon which contained the tumor. Now he's recovering& he will soon begin chemo. My mom & I took turns sleeping at the hospital for the week he was in there. Given all the stress & hospital food, I haven't done a good job clean eating. Unfortunately I am a stress eater, & even though I know God is looking out for Dad, this has been a pretty overwhelming experience.

I still want to glorify God with what I eat. It's important that I nourish the body that He has given me, because I'm going to need to be healthy in the months to come. 

So one thing I'm doing is low carb cooking in combination with clean eating. 

Tonight I made salmon filets. This recipe  uses boneless skinless wild caught pink salmon. It's pretty fast to make, so it's great for a healthy quick meal.

Ingredients

Soy sauce

Worcestershire sauce

Kitchen bouquet browning sauce 

Extra virgin olive oil

Wild caught pink salmon filets

1. Begin by drizzling extra virgin olive oil into a pan on the stove 2-3 tbsp. 

2. Add the filets and add the other ingredients (to taste). 

Worcestershire sauce

Soy sauce

Kitchen bouquet browning sauce, after pouring a small amount over each filet, brush the browning sauce to evenly distribute it. 

3. Heat over medium heat, turning the filets once during cooking. The juice from the filets will combine with the other ingredients to make a delicious sauce. Bring it to a boil and then it reduce. Serve warm with your favorite vegetable. 

4. Enjoy!