Clean Eating Mini Pies

My daughter Sara asked me to make apple pie for her classmates, so I decided to make a cleaner version that I could feel good about serving the 1st graders. Store-bought pie crusts were out of the question due to the food dyes and other junk they put in there. I found a recipe for the crust, tweaked it, and found a recipe for the filling and cleaned that up too. For the pie crust, I kept the all purpose flour because whole wheat might be too course, but I subbed stevia for sugar. For the filling recipe, I subbed maple syrup for sugar and reduced the amount. I also did not add a top crust or more butter on top like the original. They turned out so good!!

Clean Eating Mini Apple Pies

Makes 24 pies

Crust Ingredients:

2 1/2 cups unbleached all purpose flour

4 tsp stevia

1 tsp salt

2 sticks butter, cut into chunks, chilled

8 tbsp ice water

1. This recipe makes 2 crusts and I would recommend halving the ingredients and making one crust at a time.

2. In a food processor with a dough blade (or stand mixer), combine dry ingredients.

3. Add in half the butter, pulse to combine, then add the other half. Pulse until butter is mixed in but do not over-mix.

4, Add in water and pulse only a few times, until the dough starts to come together.

5. Pour dough out onto plastic wrap, form into a ball and refrigerate until apples are prepped.

Apple filling ingredients:

8 cups of peeled and chopped granny smith apples, about 7 large apples

1 cup pure maple syrup

4 heaping tsps cinnamon

1/4 tsp nutmeg

1. Preheat oven to 400 degrees.

2. Combine apples with remaining ingredients.

3. Take crusts out of the fridge, roll out, and cut circles. The lid of a large mason jar was the perfect size. Each crust will yield 12 crusts.

4. Fill the crusts with the apple filling.

5. Bake 15-20 minutes, until crusts start to turn brown and are cooked through.

Spicy Honey Garlic Salmon

This was my dinner tonight. Soooo good! I love lots of different flavors that all cook at the same temp and are ready at the same time! 🙌

Baked at 375

Salmon-frozen salmon filet in foil topped with sauce made from garlic, soy sauce, honey, and crushed red pepper flakes

Acorn squash-sprinkled with cinnamon and nutmeg, maple syrup, little bit of butter

Fennel-chopped, drizzled with olive oil, salt and pepper

My Online Fitness Groups

Besides sharing recipes, I also hold monthly online fitness accountability groups.  These groups are so fun and so effective! I made a quick video about how they work and why, so check it out! If you want to join my next group, comment on this post or email me at Andrea@andreacorreafitness.com!

Crockpot Green Chili Pork with Cauliflower Rice and Black Beans

This was such an easy meal to toss in the crock pot in the morning and finish off after work. I love these kinds of flavors!

Crockpot Green Chili Pork with Cauliflower Rice and Black Beans

adapted from Paleo Newbie

Green Chili Pork Ingredients

2 lbs of pork loin

1 small onion, chopped

2 cans (4 oz size) of green chilis

Juice of 2 limes (about 1/4 cup)

1/2 cup chicken broth

1 tbs chili powder

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp cumin

1/2 tsp cayenne

1 can of black beans, drained and rinsed

Cilantro Lime Rice (Cauliflower)

1 head of cauliflower – "riced" in the food processor

1/4 cup broth (from the crockpot)

1/2 tsp garlic powder

2 limes, plus zest

1/4 cup chopped cilantro – leaves only

Salt and pepper to taste

Instructions

1. Set slow-cooker to low

2. Chop onion and add to slow-cooker

3. Pour in 1/2 cup of chicken broth

4. Next combine all of the pork spices in a small bowl

Use the spices as a rub and coat the pork roast completely on all sides

5. Juice the 2 limes, and add to slow-cooker

6. Add your pork roast to the slow-cooker and pour the two cans of chilies over the roast

7. Cook for 6-8 hrs. I cooked mine over 8 and it was fine.

8. Once the pork is done, start the cauliflower rice

9. Chop up a head of cauliflower and place in a food processor

Pulse it until it turns into particles resembling rice – this should happen pretty quickly

10. Turn on a cooktop burner to medium to medium-high heat and add the cauliflower "rice"

11. Get some of the yummy broth from the slow-cooker – about 1/4 cup – and add to rice pan, add 1/2 tsp of garlic powder

12. Just watch it and stir occasionally as it cooks. Continue cooking for 10-12 minutes

13. While the rice cooks, put the black beans in a small sauce pan with about 1/2 cup of liquid from the crockpot and heat them through.

14. Once the rice is done, stir in the juice and zest of 2 limes, add cilantro, and salt and pepper to taste

Enjoy!

Grain-Free Chicken Parmesan

I made up this recipe in my head and it ended up great! It was even easy enough for Gonzalo to finish it off with directions in a text message. Chicken Parmesan is so yummy and comforting, but the fried coating that it usually has isn't so healthy. This is a great alternative!

Grain-Free Chicken Parmesan with Spaghetti Squash

Serves 4

1 spaghetti squash, cooked 

2 cups clean spaghetti sauce (I used the sauce from Fixate which is my favorite)

1 lb chicken cutlets or chicken breasts butterflied thin

Italian seasoning

Salt and pepper

1 cup Italian cheese blend 

1. Add cooked spaghetti squash strands to an 8x8 glass dish. 

2. Stir in about 1 cup of the sauce and mix well. (I did steps 1 and 2 on the weekend)

3. Lay chicken cutlets on top of the squash in one even layer. 

4. Sprinkle with Italian seasoning, salt and pepper. 

5. Pour remaining sauce over the chicken and top with an even layer of cheese. 

6. Bake at 425 until chicken is cooked through and cheese is brown. 

I figured the Fix equivalents would be 1 red, 2 green, and 1 blue.

What We're Eating This Week (Feb 29th)

It's been awhile since I've put this together but I found some new recipes I plan to try this week and I wanted to share!

Crockpot Italian Chicken and Broccoli Rabe Chili

One Pot Spanish Chicken and Potatoes

Crockpot Green Chili Pork and Cilantro Lime Cauliflower Rice

Paleo Sweet Potato Sloppy Joes

Clean Eating Chicken Teriyaki with Grilled Pineapples and Roasted Broccoli

Winner winner chicken dinner! Tonight's dinner was really yummy and easy! I saw a friend post a clean teriyaki marinade today so I decided to give it a try!

Clean Eating Teriyaki Chicken, Grilled Pineapple, and Roasted Broccoli

Ingredients:
1/4 cup Bragg Liquid Aminos (alternative to soy sauce)
1 1/2 tsp maple syrup
2 tsp finely chopped garlic
2 tsp lemon juice
1/2 tsp sesame oil
1/4 tsp sea salt
1 lb chicken breast tenders
1 whole pineapple, cored and sliced
Broccoli

Directions:
1. Combine first 6 ingredients and place chicken in shallow baking dish and marinate for 20 minutes in refrigerator. Turn the meat a few times to distribute the marinade evenly.
2. Preheat oven to 425. Wash and chop broccoli, drizzle with olive oil and sprinkle with grill seasoning. Roast 15-20 minutes.
3. Preheat a grill pan and a skillet over medium high heat.
4. When hot, add the pineapple slices to the grill pan and add the chicken to the skillet.
5. Cook until chicken is cooked through and pineapple has grill marks and is slightly soft.
Enjoy!

Quick and Clean-Eating Pizza

Craving pizza? This one is healthy and fast! Perfect for an afternoon snack or a quick meal for the kids. 

Quick and Clean-Eating Pizza

1 sprouted grain tortilla 

1/4 cup clean spaghetti sauce

1/4 cheese

Various toppings - I've added grilled chicken, tons of cooked veggies, it's all good!

Bake pizza at 450 in a toaster oven or regular oven until cheese is melted and crust is crispy, usually about 5 minutes. Enjoy!

Eggs with Sautéed Balsamic Kale and Tomatoes

Another twist on eggs and kale! Yesterday I made them with sriracha. Today was even better and it took me no more than 5 minutes to make this beautiful breakfast. I just took some time a couple days ago to wash and chop the kale so I can use what's needed as I go!

Eggs and Sautéed Balsamic Kale and Tomatoes 

1 serving 

2 eggs

1/2 cup grape tomatoes

1 large handful kale, washed and chopped

Balsamic vinegar

1. Get out two nonstick skillets and preheat the smaller over medium heat and the larger over medium high heat. 

2. Drizzle olive oil in the large skillet and add tomatoes. 

3. Spray small skillet with cooking spray and add whisked eggs and scramble as usual. 

4. Add kale to the skillet with the tomatoes and sauté until slightly wilted. 

5. Remove from heat and drizzle veggies with balsamic vinegar. Season as desired. 

Container equivalents: 1 red and 2 green

Vanilla Protein Waffles

My kids love waffles and pancakes, so I'm always looking for new recipes to try.  These were a major hit!  They kept asking for more!

Protein Waffles
Via Fixate

2 cups oat flour (oats ground in food processor)
2 tbsp ground flaxseeds
3/4 cup vanilla whey protein powder (I used 2 scoops of vanilla Shakeology)
1 tsp baking powder
1 tsp vanilla extract
2 cups unsweetened almond milk
4 large egg whites, beaten to form stiff peaks
1 pinch salt

1. Preheat waffle iron.
2. Combine oat flour, flaxmeal, protein powder, and baking powder in a medium bowl, mix well, and set aside.
3. Combine extract and almond milk in a medium bowl, whisk to blend.
4. Add the flour mixture to the milk mixture, whisk gently just until smooth batter forms.
5. Gently fold in egg whites.
6. Cook 2/3 cup batter in preheated waffle iron until crisp and golden.
7. Top with pure maple syrup or my favorite, peanut butter!

I always cook all of the batter and then freeze the leftover waffles for quick breakfasts later in the week!

Mexican Chicken Tortilla Soup

I love tortilla soup.  There are lots of versions out there but this one from my Fixate cookbook did not disappoint!

Mexican Chicken Tortilla Soup

via Fixate

8 6-inch corn tortillas, divided use

2 tsp olive oil

1/2 cup chopped onion

2 cups celery, sliced

2 gloves garlic, chopped

4 medium tomatoes, chopped

6 cups low sodium chicken broth, divided use

3 cups chopped rotisserie chicken breast

1 1/2 cups sliced carrots

1 tsp Mexican oregano

1 tsp ancho chili powder (or ground chili powder)

1/2 tsp salt

1/2 tsp pepper

1/2 medium avocado

1/4 cup fresh cilantro

4 tsp crumbled cotija or feta cheese

1. Preheat oven to 350 degrees.

2. Line large baking sheet with parchment paper and place tortillas on baking sheet. Bake 8-10 mins or until toasted and crispy.  Remove from the oven.  When cool, break into pieces and set aside.

3. Heat oil in a large saucepan over medium heat.

4. Add onion and celery and cook for about 5 mins, until onion is translucent.

5. Add garlic and cook for about 1 minute, then add tomatoes and cook for an additional 5 minutes.  Set aside.

6. Add onion mixture, 2 cups of broth, and half of toasted tortillas to a blender or food processor, cover, and blend until smooth.

7. Add blended mixture back to the large saucepan. Add remaining 4 cups of broth, chicken, carrots, oregano, chili powder, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes, until carrots are tender.

8. Top each serving with avocado, cilantro, cheese, and remaining tortilla pieces.

Serves 4 and each serving is 3 green, 1 yellow, 1 red, and 1 1/2 purple.