My Newest Obsession: Sweet Potato & Bean Burgers

This recipe is all over the Fitspo blogs on Tumblr, so giving an attribution is a little tough. I'm not sure who conceived this recipe, or took this picture - but whoever you are...BLESS YOU. These burgers are awesome, and once cooked freeze wonderfully for a quick grab and go lunch burger. I occasionally fiddle around with the seasonings, but crushed red pepper flake is still my favorite.

Sweet Potato and Bean Burgers

• Peel and cut up 3 large sweet potatoes, then boil them until soft.
• While that’s cooking, mash up 4 cans of white beans ( drained and rinsed! )with a fork, potato masher, or food processor. ( Potato masher works best, you want them with a little chunk to them, not perfectly smoothly pureed. )
• Once the potatoes are cooked, add them together with 2Tbsp crushed red pepper flakes and mash it all together. ( I've also added garlic or powdered spices to switch up the flavor. )
• Whisk 2 small eggs together, and add to potato mixture.  If the mixture is loose, and whole wheat flour by the tablespoon until the mixture tightens a bit. ( Don't use rice or almond flour - in this case, you want the gluten elasticity wheat flour offers. )
• Form into patties, throw in the oven at 425* F until they are firm and crisp on the exterior. ( About 20+ minutes for me, on average.  I like to spritz them with a little olive oil from my oil mister; it gives them a nice crunchy texture. )

I got this from RoboLikes - TY!

Clean Turkey Chili with Beans

For a quick but Clean chili your whole family will eat:

Clean Turkey "Chili " with Beans

Ingredients:

1 pound ground turkey
1 (15.25oz) can low/no sodium organic black beans. drained and rinsed
1/2 cup onion, chopped
2 - 3 cloves chopped garlic 
1 can (14.5oz) diced no salt added organic tomatoes, undrained
1 can (8oz) tomato sauce - no salt added
1 Tablespoon +chili powder
1 small bag frozen whole kernel sweet corn

Preparation:

In a large skillet, cook turkey with onion for 5 - 10 minutes, or until turkey is browned*
Add remaining ingredients. Cover and simmer 10 to 15 minutes.


*Maura's note: I would HIGHLY recommend you brown the ground turkey until it is carmelized. It will add a depth of flavor that turkey that is just browned until it is no longer pink lacks. I'd also recommend you jazz the ground turkey up with Clean seasonings that appeal to you. Without it, the chili is rather bland.

Thanks for the quick recipe, S&W Beans!

Clean Eating Peanut Butter Cookies

For when you absolutely, positively MUST have a cookie. *wink*

Super easy-healthy peanut butter cookies

3 ingredients:
- 1/2 cup organic, no sugar added peanut butter
- 1/2 cup vanilla protein powder
- 1 apple

Put everything together in a food processor. Make little cookie balls with the cookie dough and cook for 15 to 20 min at 220 degrees Celsius (430 F) or until cookies are slightly brown.  ( At this high heat...watch them carefully! )



Thank you, Megan's Healthy Tumblr page!

Clean Eating "Veggiestrone" Soup

When I saw this "Veggistrone" soup on Yahoo, I knew it would be an instant winner in the Clean Eating repertoire.

I like this recipe because it is easily  put together with frozen and canned vegetables, and can be on the table in under an hour. It's got a lot of ingredients...but if you prep the chopping on the weekend, you could easily put this soup together during the week after work. It's also perfect to battle the cold temperatures we've been having.

Veggistrone Soup
 
Makes: 10 servings, 2 cups each


2 tablespoons extra-virgin olive oil
2 cups chopped onions (2 medium)
2 cups chopped celery (4 medium stalks)
1 cup chopped green bell pepper (1 medium)
4 cloves garlic, minced
3 cups chopped cabbage
3 cups chopped cauliflower (about 1/2 medium)
2 cups chopped carrots (4 medium)
2 cups green beans, cut into 1-inch pieces, or frozen, thawed
8 cups organic low-sodium vegetable broth or chicken broth
2 cups water
1 15-ounce can organic low sodium tomato sauce
1 14-ounce can organic low sodium diced tomatoes , drained.
1 15-ounce can organic kidney or pinto beans, rinsed
1 bay leaf
4 cups chopped organic fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup thinly sliced fresh basil
10 tablespoons freshly grated Parmesan cheese


1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.

2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.

3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.



 Thank you, Shine Yahoo!

20 Minute Skillet Salmon

 I found this recipe the other day on Foodnetwork.com's website as I was looking for an alternate way to prepare salmon. I always bake it in my convection oven with a drizzle of flavored olive oil. I tried this method ( on the stovetop ) and it worked really well. I didn't have any hoisin in the house when I prepared this, but I did have Korean BBQ sauce - and as a substitute, it tasted great. Now, before you get all alarmed, I'm well aware that hoisin and Korean BBQ aren't Clean. Like most Asian sauces, they are either heavily salty or heavily sugary. The recipe calls for 2 tablespoons versus 4 cups of broccoli and over a pound of salmon - it's just an accent flavor. It's not swimming in unhealthy sauce.

The recipe is good for 2 things - presenting an alternate method to preparing salmon, and introducing non-Clean Eaters ( like your family ) to healthier dinners. My husband and son are now MUCH more comfortable eating healthier on a regular basis because I slowly but surely introduced recipes like this one into my cooking repertoire. 

You can get your family to eat Cleaner, too...it's just a matter of finding flavorful recipes that they like and are a snap to prepare, too.

20 Minute Skillet Salmon

Ingredients

• One 15.5-ounce can low-sodium black beans, drained and rinsed
• 2 tablespoons hoisin sauce
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, crushed
• 4 cups medium broccoli florets (about 8 ounces)
• Four 5-ounce salmon fillets, skin removed
• Juice of 1/2 lemon
• 2 tablespoons roughly chopped fresh cilantro, optional
• Kosher salt

Directions

Combine the beans, 3/4 cup water, hoisin sauce, red pepper flakes and garlic in a large skillet. Top with the broccoli, nestle in the salmon and bring to a simmer over medium heat. Once simmering, cover the skillet and cook until the salmon is flaky and just cooked through and the broccoli is crisp-tender, 5 to 6 minutes. Drizzle with lemon juice and sprinkle with cilantro if using. Add salt to taste and serve.




Thanks, Food Network!

Top 10 Ways To Prepare Kale

I have been talking with a long time friend ( *hug* ) about his frequent preparation of kale. Though I live a lot farther South than he does, kale doesn't grace my table...and I'm not entirely sure why. So I've been keeping my eyes peeled for kale recipes to try out. As a winter green, kale is becoming more commonplace in grocery stores.

I found the website ( see link at the bottom of this post ) with the graphic above and a list of 10 interesting things to do with kale - not recipes as much as a recap. I don't think I would have thought of using kale in my quiches - but it's a great idea.

I like this comment on the page: "Overall, kale is a delicious and hearty green. Treat it like spinach and you can substitute it in just about any recipe. Experiment and enjoy!"

Treat it like spinach! A simple concept, but one I didn't even think about.


Top 10 Ways to Prepare Kale

Slow Cooker Balsamic Pot Roast

I found this recipe over the weekend and tried it Saturday - it's DELICIOUS. My boys love Balsamic vinegar, and the flavor is not overpowering. It's just downright tasty.

Thank you so much to Addapinch.com who came up with this recipe and posted it - along with the photo below.

Note: Worcestershire and soy sauce aren't particularly Clean because of their high sodium content, but the amount called for in the recipe versus the amount of meat and balsamic leads me to believe they are only present to calm the balsamic flavor and enhance it without it being overpowering - so I'm inclined to keep it in the recipe.


Slow Cooker Balsamic Pot Roast

Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup organic low sodium beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Instructions

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another use.

Notes

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

60 Thanksgiving Side Dishes - Clean and Can Be Cleaned!

While searching for tasty ( and Clean ) Thanksgiving side dishes, I came upon this interesting list over at Buzzfeed.com , who generally aren't known for recipes as much as snarky and funny Internet memes.

Pleasantly surprised to find a lot of dishes that are Clean, and a fair number I could easily Clean up with a few modifications.

Balsamic roasted root vegetables - a classic!

 

Spiced Glazed Carrots

 

Brussel Sprouts with  Maple Glazed Pecans

 

Maple Whipped Sweet Potatoes

 

And the list goes on. Thanksgiving doesn't have to be a nutritional disaster. Injecting natural sweetness and spices into your meal is the way to go.

Head over to Buzzfeed.com - 60 Thanksgiving Dishes To Make Absolutely Everybody Happy to see the complete list. Remember - this is NOT a list of CE dishes; there are several CE side dishes among the list...so make sure to investigate the recipe fully before deciding to make anything!

 

Trader Joe's Spotlight: 17 Bean & Barley Soup Mix

With Fall upon us, now is the time for warming soups and stews to take center stage. I've long been a fan of bean soup mixes ( just don't use that hideous seasoning packet they sometimes throw in there! ), and they are great for a crockpot.

Trader Joe's sells a nice bean mix that makes a delicious soup. The barley is a nice addition.
If you don't have a TJ's near you, any bean mix will do.


17 Bean & Barley Soup

* 1 (1 lb) Trader Joe’s 17 Bean and Barley soup mix (or 2 cups of your favorite mix of dried beans, barley and lentils; soaked overnight)
* 2 Tbs. extra-virgin olive oil
* 1/2 large white onion, chopped
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1 red bell pepper, chopped
* 3 cloves garlic, minced
* 2 Tbs Herbs De Provence
* 1 Tbs dried basil
* 4 cups organic low sodium vegetable broth
* 1 (14.5 oz) can organic low sodium diced tomatoes, in their juices
* 1 tomato bouillon cube
* coarse salt and pepper


Toss the soaked bean/barley mix into a large pot. Add the broth and canned tomatoes. Bring to a boil.
In the meantime, heat the oil in a medium skillet. Add the onions, carrots, celery, garlic and red bell pepper. Sprinkle with Herbs De Provence, dried basil, a good pinch of salt and pepper.
Saute until veggies start to soften, 5 minutes.
Add the veggies to the soup pot. Add the bouillon cube, partially cover and simmer on medium for an hour.
If you need to add water at any point, toss a cup in.
Taste and season accordingly. If the beans need a little longer, simmer another 20 minutes.

Clean Eating Chocolate - It CAN Be Done

Every once in a while...the human body requires chocolate for good mental health. I'm not talking a king size Hershey bar...but just something that satisfies that place in the brain where chocoholism dwells. Most chocolate products you can buy in the store are loaded with sugars, fats, and really unnecessary ingredients - making satisfying the itch for chocolate hard to scratch.

Until now.

This fabulous, wonderful person on Tumblr has posted a lot of great recipes ( many using protein or casein powders ) and I'm utterly grateful.

The picture at the top? A Clean Eating chocolate & pear pudding. 3 ingredients.

And what is this?? A Clean Eating simulant for Nutella with 5 ingredients. Crazy!

And in case you didn't get the "Hey, go here and bookmark this page for future reference"...

6 ingredient truffles:

Please note - I'm not advocating these items as a daily treat - far from it. But what better than to have a few Clean recipes like these to add to your recipe arsenal? Make the truffles to bring to a holiday gathering - and know you can have a few without fear or guilt. When those moments come where chocolate is more important to your brain than breathing and keeping your heart beating...you'll be prepared.


Tumblr: Fitness Treats - CE Chocolate Recipes

Clean Eating Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa

Ingredients

• 2 tsp olive oil, divided
• 12 oz. crimini (baby bella) mushrooms, sliced
• 4 cups (packed) fresh spinach, roughly chopped
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup salsa
• 5 eggs
• 5 egg whites
• 1/3 cup water
• 2 green onions, thinly sliced

Instructions

1. Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
2. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
3. Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1 to 2 minutes. Season with the salt and pepper. Pour off any extra liquid from the mushrooms.
4. Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
5. In a large bowl, whisk together the eggs, egg whites and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top.
6. Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
7. Let the casserole sit for about 5 minutes, then cut into pieces and serve.

Found over at Cookin' Canuck.com - Thank you!

Make Your Own Almond Milk

I found this graphic on Tumblr and it seems really straight forward!

 

Thanks to 10000 Steps on Tumblr. - Not sure if the graphic is original to this site, but that is where I found it!

Bell Pepper Slaw

 A friend was telling me about a simple coleslaw her mother used to make that had sliced cabbage and various bell peppers in it - sounded delicious! My husband's 95 year old grandmother grew up on a farm in Kansas with no electricity, and taught me to make a cole slaw that's dressing is oil, vinegar and sugar - no mayonnaise, because that would spoil! Combine the two great recipes and what do you get?

Bell Pepper Slaw.

Yeah, yeah. This recipe has a minute amount of sugar in it. It is actually important, just to take the edge off the tartness of the vinegar/oil mixture. It's a small amount of sugar. If it bothers you, try switching it out for liquid stevia, or agave nectar.


 Bell Pepper Slaw

• 1  (10-ounce) bag  cabbage slaw mix
• 1  large red bell pepper, seeded and thinly sliced
• 1  large green bell pepper, seeded and thinly sliced
• 1  large orange bell pepper, seeded and thinly sliced
• 1  large yellow bell pepper, seeded and thinly sliced
• 1  large purple bell pepper, seeded and thinly sliced
• 1  cup grape tomatoes, sliced
• 1/3  cup olive oil
• 1/3  cup white-wine vinegar
• 1  tablespoon sugar
• 1  teaspoon kosher salt
• 1  teaspoon freshly ground black pepper
• 2  teaspoons dried basil
• 2  teaspoons dried oregano

Directions

1.Place slaw mix, peppers, and tomatoes in a large glass jar with lid. Shake to combine; set aside. 

2.In a small bowl, combine olive oil, vinegar, sugar, salt, pepper, basil, and oregano, whisking well. Pour mixture over peppers. Close lid and shake well to coat. Allow slaw to marinate and meld at least 2-3 hours in the refrigerator before serving.

3. Store covered in the refrigerator. Slaw is best when made a day before serving.

http://www.recipe.com/bell-pepper-slaw/?sssdmh=dm17.619115&esrc=nwdr091812

Bolognese Cupcakes

  I love the idea of small individual meatloaves cooked in a muffin tin. I found this recipe mentioned in the September 2012 issue of Prevention magazine ( You know, the Dr's office has a weird selection of magazines to read while waiting! ) and then I found many instances of the duplicate recipe online.

 
Ingredients

½	cup quinoa, rinsed and drained
1	tablespoon olive oil
1	large onion, finely chopped (2 cups)
2	carrots, coarsely grated (1 cup)
1	rib celery, finely chopped (½ cup)
2	teaspoons Italian seasoning
1	1/ 2 lbs lean ground beef, preferably grass fed
2	large eggs, lightly beaten
½	cup chopped fresh parsley
2	tablespoons Worcestershire sauce
6	Tablespoons organic ketchup

Directions

* Cook quinoa following package directions (you should have 1 1/2 cups of cooked quinoa ). Drain if necessary and transfer to large bowl.

* Heat oil in medium skillet over medium heat. Add onion, carrots, celery, and Italian seasoning and cook, stirring, until tender, about 7 minutes. Transfer to bowl with quinoa and let cool.

*Add beef, eggs, parsley, Worcestershire, and 1/2 teaspoon each salt pepper. Mix to together until just combined. Form into small balls, place in muffin tin, and gently frost each loaf with ketchup.

* Cook at 375 degrees for  25 minutes;  or until instant-read thermometer inserted in center registers 160 degrees.

Clean Eating Prep Ahead: Eggs in Muffin Tins

Over the long holiday weekend that just passed, I decided to use my time by catching up on some projects I'd been putting off for a long time. I cleaned a lot of paperwork off my desk, I cleaned the fridge, and I did some Clean Eating prep I've been meaning to do. One of them was making "cook ahead" egg and veggie cups I saw on Pinterest.

Simply spray a muffin pan with olive oil cooking spray ( or wipe down each cup with Olive Oil , crack an egg into the cup, add seasoning ( a dash of hot sauce,  salt & pepper, onion powder... ) and a few bits of leftover vegetables. In this case, leftover spinach. If you like, you can use a plastic fork to slightly scramble each egg in the cup.

Pop the tray into an oven set to about 350 degrees for approximately 10-12 minutes, cook, cool completely, then place the egg cups into a freezer bag and freeze until ready to use. I put 3 of the egg cups into a sandwich bag and froze them in groups of 3. This way the night before, I'll be able to pull a single bag out of the freezer, put it in the fridge, and by the time I make it to work the next day...they are thawed.

 

They turned out nicely and with some fruit make a very nice little breakfast!

Sweet Potato Recipes

I love sweet potatoes - they are versatile, filling, nutritious, and perfect for the Clean Eater. Here are some great recipes I found over at Women's Health Magazine's website.

Roasted Sweet Potato Salad

Roast sweet potatoes and red bell peppers together for a delicious mingling of flavors and then place over a bed of spinach or arugula and sprinkle with white balsamic vinegar. Serve this as side dish or add goat cheese and grilled chicken for a satisfying lunch.

Roasted Sweet Potato Salad

Gingered Sweet Potato and Carrot Soup

 

You can make this creamy soup in a flash with the help of a food processor or blender. And vegetarians take note: it works just as well if you sub vegetable stock for chicken broth.

Gingered Sweet Potato and Carrot Soup

Spiced Sweet Potato Chips

 

Dusted with a blend of sweet and hot seasonings including chili power and cumin these crunchy chips never stay around for long. Your best bet: make them in small batches—one potato is enough!—and enjoy right away.( Maura's note: consider swapping the sugar out for another source of sweet like honey or agave crystals, or ditch it altogether )

Sweet Potato Chips

Baked Sweet Potato Latkes

 

A sweet take on a traditionally savory dish. Grated sweet potatoes get mixed up with cinnamon, nutmeg, eggs, and flour. The result: Seriously flavorful potato pancakes.

Baked Sweet Potato Latkes

Rosemary Sweet Potato Wedges

 

Skip the home fries and try these sweet potato wedges instead. Baked in the oven, they are packed with beta-carotene and are lower in fat than a fried potato—but still have a satisfyingly crisp skin.

Rosemary Sweet Potato Wedges

5 Fun Zucchini Recipes

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

Take advantage of zucchini's vibrant green color, and work it into bite-size appetizers like these crunchy rounds. Topped off with sun-dried tomatoes and goat cheese, they'll look almost as good as they taste.
Each mouthful of this savory starter promises a ton of flavor for very few calories (86 for three zucchini rounds).

Marinated Zucchini and Yellow Squash Salad

This colorful summer salad packs a lot of flavor, considering how few ingredients and how little of your time it requires. And, you'll get an added kick of vitamin A from the fresh basil.
Use the peeler lengthwise rather than horizontally to create long, beautiful green and yellow ribbons of squash.
Marinated zucchini and squash salad

Zucchini Fries

If you're looking for a crispy summer snack, try making these Parmesan-encrusted zucchini fries.
The secret to their light, lean taste? These squash strips get breaded and baked, instead of thrown into a deep fryer. And, you can lower the cholesterol content by ditching the yolk and using only egg whites.
Note: make sure you use a Clean seasoned breadcrumb, like Ian's or whole wheat panko. Most breadcrumbs are an Unclean nightmare jumble of ingredients!

Zucchini Fries

Zucchini With Corn and Cilantro

If you're planning on serving salsa or guacamole, you should consider serving this instead. It has much less sodium than salsa and contains a lot less fat than traditional guac. Plus, each serving is only 62 calories.
With a total prep and cooking time of less than 20 minutes, this veggie medley is a keeper!

Zucchini & corn :"salsa" with Cilantro

Tomato-Zucchini Bake

Pair your zucchini with other summer veggies you probably already have on hand, like tomato and corn, and toss them into the oven. This light summer entrée will leave you with tons of crunch and color. Plus, baking this dish means you'll get a delicious crisp without the added fat of frying.

 Tomato & Zucchini Bake


Thank you, Health.com!

Broccoli Salad with Smoked Gouda

I bought a lovely piece of smoked Gouda cheese the other day and instead of just lightly snacking on it, I went looking for a recipe that incorporated one of my favorite cheeses. This light refreshing side salad fits the hazy hot end of August days we've been experiencing.

Broccoli Salad with Gouda

* 3 cups small broccoli florets 

* 1/4 cup finely chopped red onion 

* 1/2 cup grape tomatoes,quartered

* 1/2 cup toasted slivered almond (or pine nuts) 

* 6 -8 ounces Gouda cheese, cut into 3/4-inch cubes (smoked or regular)

 * 1/8 cup extra virgin olive oil 

* 1/3 cup red wine vinegar

 * 1/4 teaspoons liquid stevia

* 1/4 teaspoon black pepper

 * salt, to taste

 Directions: 
1 Cook broccoli in boiling salted water for 1-2 minutes. Drain well; rinse with cold water; drain well again.
2 Combine the broccoli with onion, tomatoes, nuts and cheese.
3 In a small bowl, whisk together oil, vinegar, sugar, pepper and salt; pour over salad mixture and toss to coat.

DIY Pumpkin Frozen Yogurt

 
It's said that most men find the scent of pumpkin pie spice an incredible aphrodisiac - and to be sure... when I wear my Demeter pumpkin pie spice perfume,  Darling Husband knows something is up.

He wanted some ice cream. I made him this frozen yogurt, and his toes nearly curled with delight.
*insert mental image of a rough and tough Marine squeeing*


Homemade Pumpkin Frozen Yogurt

32 oz Greek yogurt, vanilla flavor
1 cup pumpkin puree
2-3 tablespoons cream cheese, softened ( optional, but makes for a creamier end result )
2-3 tablespoons honey or stevia
2 tablespoons+  pumpkin pie spice ( add more or less depending on your needs to influence your man )

Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.


Thanks to Babble.com for the picture and recipe which I tweaked per the comments and my CE needs. 

CrossFit Recipes Website: Paleo for the Clean Eater

I like to recommend websites as I come across them, and while this next one isn't Clean Eating - it is Clean Eating's cousin, Paleo.
( Remember, Paleo is essentially Clean Eating, but without dairy and grains Clean Eating Versus The Paleo Diet . )

CrossFit TBC Recipes has multiple recipes someone who is straddling the border between Clean Eating and Paleo ( like me right now! ) would find useful. Crossfit is an exercise system adopted by many police academies and tactical operations teams, military special operations units, champion martial artists, and hundreds of other elite and professional athletes worldwide. Hand in hand with exercises that replicate "real life movement" is an eating regimen that removes processed foods from the diet ( Sounds familiar, huh? ). The eating regimens most CrossFit folks adhere to? Yep, Clean Eating, followed closely by Paleo.

Artichoke Chili? Huh, I think I'm going to try that one.

No Bake Paleo Snack Bites? Sounds like a nice addition to my mid-morning or mid afternoon minimeal.

A lot of the dessert recipes hinge on almond meal / almond flour, so I'd suggest finding a reliable source for almond flour before anything else. Try your local health food store, or ask your grocery store to order in some for you. Most stores CAN order anything for you, with no extra ordering fee. You may have to pay in advance, though.