Happy Thanksgiving

Happy Thanksgiving from ours to yours!  One of the biggest moves to a clean eating lifestyle was the change in how we view food. The move to seeing food as fuel and not entertainment can be very difficult and while we have definitely had more successful days I think for the most part we are going to mark this holiday down as a success.

If you know Ella you understand that pumpkin spice runs through her veins, so it was a must to stray from our standard egg breakfast and find something that was full of pumpkin flavor...welcome Pumpkin Bread French Toast.

Pumpkin Bread French Toast

Bread
3/4 cup melted butter
4 large eggs
1/4 cup unsweetened almond milk
1 cup pumpkin puree
2 cups almond flour
1/3 cup coconut flour
4 tsp baking powder
1/2 cup sweetener
pinch of salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice

French Toast
2 eggs
1/4 cup heavy whipping cream
1/4 tsp ground cinnamon
1 T sweetener

Make bread the night before and store in the refrigerator overnight for better slicing.  Dip bread slices in the "french toast" liquid mixture and fry until golden brown.  Top with Walden Farms Maple Syrup and enjoy!

 After enjoying the full family Thanksgiving at Christine's house we run home (well, wobbled back across the street) to put our own turkey into the roaster. Our meal consisted of Turkey, Smoked Spicy Gouda Cauliflower Mock Mashed Potatoes (that's a mouth full but DELICIOUS) and the star of the night Roasted Brussels Sprouts & Cinnamon Butternut Squash.

Roasted Brussels Sprouts & Cinnamon Butternut Squash

Brussels Sprouts

Butternut Squash

Pecan Halves

Dried Cranberries

WF Maple Syrup

Clean and cut the brussels sprouts in half, sprinkle with olive oil and salt.  Cube Butternut Squash, sprinkle with olive oil, cinnamon and WF maple syrup.  Roast both until squash is tender and the brussels sprouts are tender and slightly charred for a nice color.  Combine roasted veggies with the pecans and cranberries adding additional WG maple syrup if additional sweetness is desired.

Now, off to enjoy Deck the Halls Day at the Feldman Ranch.

Camping Clean

We have been having a great summer which unfortunately means that our blog has been a bit ignored. Hopefully you have taken advantage of our full schedule and have gone back through the blog to try a few of the recipes that you haven't had time to get to yet!  As I mentioned, we have been having a great summer which has included several camping trips (click here to see Miss Daisy).  Camping can be very difficult to navigate as you try to remain true to your new clean eating lifestyle so instead of actual recipes this time I am going to give you ideas on how you can please everyone and still stay on track yourself. 

To make things fun we had four theme nights.  Our first evening was Italian. Using the Dutch Oven we made Veggie Lasagna (click here to view my previous post with recipe, but we substituted zucchini for the spaghetti squash), Grilled Garlic Bread and Salad.  The Dutch Oven is fun and versatile and allows us to make some really great dishes outdoors.

The second night was a Western Hoedown. Chicken was chunked and skewered to speed cooking.  Cabbage was grilled (click here for my previous post with recipe) and corn bread was made again in the Dutch Oven and of course Cooler Corn which is a WONDERFUL was to make a large amount of corn at one time.

Cooler Corn...the only way to serve corn for a crowd

The Feldman's love Mexican food so we definitely had to have a Fiesta the third night.  Millie marinated and grilled steak strips and all the fresh toppings were available of course!

Our fourth meal was on July the 4th so we went American all the way.  Grilled hamburgers and hotdogs along with dinner rolls and cheesy potatoes baked in the Dutch Oven, mac'n'corn in the crock pot, and fresh salads.

Corn Bread to go along with our BBQ

What is camping with out S'mores - Brownie Style

In addition to these wonderful meals we made each night we treated ourselves and the kids to nightly desserts of berry cobblers, s'mores brownies and Scratch Cupcakery for our Firecraker's birthday.

Whitey putting together a fresh avocado/shrimp salad

Brandon breading up his fish 

Dutch Oven Rolls!  YUM!

Asparagus with Hollandaise Sauce

I felt the urgency to get this recipe out before the season of fresh asparagus had come and gone!   There is little better than a summer meal accompanied by fresh asparagus. It has a crisp sweetness that you do not get during the off season.  We LOVE to grill and roast it but the hollandaise sauce has become a new favorite and I'm sure once you try it it will be for you and yours as well.

Asparagus with Hollandaise Sauce

Roasted or Grilled Asparagus

Two Egg Yolks

1 Tablespoon of lemon juice

1/4 cup buttered (cubed)

Dash of Cayenne Pepper, Salt and Pepper

Whisk egg yolks until just a bit paler in color, add the lemon juice.  Over low heat continue to whisk until the mixture begins to thicken.  Add the butter a cube or two at a time, whisking until all butter has been combined.  Season and serve.

Happy Eating!

Burger Bowl

We eat very little bread so we are always trying to find ways to "bun" up our hamburgers.  That's when I stumbled across the burger bowl!  Such a fun way to change up the everyday patty.

Burger Bowl

Ground Turkey w/seasoning

Onion

Assorted Peppers

Mushrooms

Olive Oil

Mozzerella Cheese

Make a thin patty. Place the cup in the middle of the patty pressing the meat up around the cup to create the bowl.  Line the bottom of the bowl with a layer of mozzerella cheese.  Saute veggies then add to your bowl.  Bake for 45 minutes then top with remaining cheese

This bowl can be stuffed with your favorite burger toppings.  Try bacon and blue cheese crumbles or top it with a fried egg OR pull an Emily and fill it with mac n cheese! 

Happy Corn Dog Day

For those of you that don't know, I am the elementary secretary at the Lone Tree School.  I really enjoy my job.  Great hours, great people and summers off.  As you know, this past Wednesday was Secretary's Day and I like many others was shown appreciation in many ways and feel blessed to work with such great people to make a difference in the lives of so many young people in our community. On this particular day a 2nd grader came into the office to read.  These cuties usually just jump right into their passage but today this young man put his paper on my desk then turned and asked me how my day was.  I was overjoyed with this simple question and thank him for asking, especially on today of all days...Secretary's Day as I motioned toward my flowers.  He took about two seconds to look from me to my flowers and then back to me when he asked....Is that a REAL day or is it made up like Corn Dog Day.  I told him it was exactly like Corn Dog Day.  So here's to made up days and cleaner versions of junk food.


Corn Dog Muffins

3/4 cup almond flour
2 eggs (whisked)
1 1/2 tsp artificial sugar
1 1/2 tsp baking powder
5 T melted butter
2 Hotdogs or Polish Sausages

Combine first 5 ingredients and mix well.  Spray a mini muffin tin well.  Fill each tin about 2/3 full.  Slice the hotdogs/polish sausages and press each piece into the batter.  Bake at 350 degrees for 12-14 minutes until golden brown.

Feldman Quick Tips

I received many very nice gifts that day but the one pictured to the left was right on target!  Sarah and Mike obviously understand my veggie obsession!

Sauteed Brussel Sprouts

I know...you hate them.  That was me as well a few years past.  But I implore you to give these little bites of deliciousness one more try.  If after you saute these up and of course add bacon and still don't like them then I give you permission to stop me next time you see them and tell me you hate brussel sprouts.

Sauteed Brussel Sprouts

Brussel Sprouts

Bacon

Olive Oil

Garlic Powder

Sea Salt/Black Pepper

Wash, trim and slice brussel sprouts in half.  In a large saute pan crisp bacon then remove from pan.  Add sprouts to bacon grease, season and drizzle with olive oil.  Continue to cook until sprouts are tender and are just starting to brown.  Crumble bacon and add to cooked sprouts.

Feldman Quick Tip

Add bacon only once the brussel sprouts are done cooking.  This will ensure that the bacon stays crisp.  

Fried "Rice"

I mentioned several recipes back that I would eventually get to the "rice" recipe and today is that day! Like cauliflower this recipe can take any form you want. Today I made a simple version of fried rice. Like the original version you can add peas, carrots, and onion to pretty it up if you would like.  But believe me when I say it doesn't need it!  

 Cauliflower Rice

1 head of cauliflower

Olive Oil

Garlic

Soy Sauce
2 Eggs

Sea Salt/Cracked Black Pepper

Clean and floret the cauliflower.  Using a food processor pulse until cauliflower resembles rice.  Heat oil.  Saute garlic.  Add cauliflower and mix well.  Cook, stirring often, for 6-7 minutes.  Add three tablespoons of soy sauce and mix well.  Push the cooked "rice" to one side of the pan.  Scramble two eggs on the opposite side.  Combine once eggs are cooked.  It is at this point that you can add any veggies that you would like if you so desire.

Feldman Quick Tip

When you find cauliflower on sale you can freeze it so that it is ready to add to just about any recipe.  I have six bags in the fridge just waiting to be made into mocked mashed potatoes, rice or added to dishes.

Mama Mia That's a Chicken Pizza

I can't believe that two years has just about gone by and that this recipe is just now resurfacing in our clean eating rotation.  This is one that inspired me many moons ago and when it hit me the other day while grocery shopping everyone was in agreement that it was long over due.  The fun thing about this recipe is that everyone gets involved!  It allows my grill master to do his part, the girls get to top their own "pizza" and I well...you know...I orchestrate the fun.  Don't worry if you don't have a grill, baking the chicken will work beautifully.

Mama Mia That's a Chicken Pizza!

Chicken Breast
Pizza Sauce
Italian Seasoning/Cracked Black Pepper/Sea Salt
Favorite pizza toppings
Mozzerella Cheese/Grated Parmesean Cheese

First, you need to flatten your chicken breasts to make your "crust".  I ask the butcher at the meat counter to do this for me.  The flatter the better.  Season each flattened breast and grill until fully cooked, then in the house they go.  Transfer to a cooking sheet and top each "crust" with pizza sauce, pizza toppings and cheese.  Broil until beautiful and brown.






Feldman Quick Tip

A flattened chicken breast looks huge!  Just remember that if you had not flattened it you would eat the whole thing, so don't let the size stop you from enjoying this Mama Mia That's a Chicken Pizza until the last wonderful Italian bite is gone.

Breakfast for Supper

Breakfast for supper...ahhh, who doesn't love breakfast for supper night.  I have been wanting to try out a pancake recipe and had left over turnips from our burgers and fries night so what better way then to have breakfast for supper.  Unlike my previous posts this will have three recipe ideas in one post.  Happy Eating!  

Pancakes

3 ounces of cream cheese

3 eggs

3/4 tsp baking powder

Dash of cinnamon

Mix well.  Let sit for 15 minutes before making your pancakes.  These are much thinner than your normal pancake but still have that wonderful pancake flavor. Makes 3 pancakes.

We use Walden Farms Maple Syrup.  If you have yet to try Walden Farms products, this is a great starter item.

 

Turnip Browns

Diced white turnips
Diced white onions
Sea Salt/Cracked Black Pepper/Garlic Powder

Olive Oil

Heat saute pan.  Drizzle turnips and onions with olive oil and  seasonings, toss to coat evening. Cook until tender.  Top with cheese if desired.

German Egg Bake

6 eggs
1 cup cottage cheese

Handful of grated parmesan cheese
Handful of mozzarella cheese

Sea Salt/Cracked Black Pepper/Garlic Powder

  Combine all ingredients.  Pour in a greased casserole dish.  Baked at 350 for 40 minutes or until egg is set.  You can also make this in single servings on the stove top!

Recipe side note:  Many years ago Gary and I traveled to Door County and stayed at a B&B in Sister Bay.  They served this egg bake at our first morning breakfast.  It has been a favorite ever since!

Spaghetti Squash Lasagna

This is our go to recipe when we need left overs.  It warms up well and is one of those dishes that taste better the longer the ingredients blend together.  I will make this three different ways, 1) with blanched cabbage leaves, 2) with zoodles instead of spaghetti squash and 3) our favorite...spaghetti squash.  All produce the perfect layered lasagna without the noodles.

Spaghetti Squash Lasagna
1 medium spaghetti squash

Browned Ground Turkey

1 small can of tomato paste

Assorted Peppers, Mushrooms, Onion

Cottage Cheese

Mozzarella Cheese

Split the squash in half and clean out the seeds and roast for 40 minutes at 400 degrees.  Brown the ground turkey and add the tomato past mixing well.  In a separate pan saute all veggies until tender.  Once squash is very tender to the fork test remove from the oven and shred into spaghetti pieces using the fork.  Add the squash to the sauteed veggies.  Layer a 9x13 pan with the turkey mixture on bottom.  Cover this with a layer of cottage cheese.  Top with the squash and sauteed veggies.  Cover with cheese.  Bake until golden brown in a 350 oven.

Second Layer

Third Layer

Feldman Quick Tip

I had 1/2 a carton of cottage cheese and 1/2 a carton of ricotta cheese left so I combined to two and it worked out perfectly.  Inspiration....use your left overs  as inspiration.

Cauliflower Cheesy Breadsticks

Another cauliflower recipe!  These breadsticks are a perfect side for a soup or pizza.  When accompanied with either of these it is a veggie overload!

Cauliflower Cheesy Breadsticks
1 head of cauliflower
4 eggs
Italian Seasoning
Garlic Powder
1 bag of shredded mozzarella cheese

Steam cauliflower until very tender.  Using your food processor blend cauliflower until it resembles rice. Transfer to a large bowl.  Add eggs, seasonings and half of the cheese.  Mix well.  Spread the mixture out to resemble a rectangular pizza.  Cook at 425 for 25 minutes or until golden brown.  Top with cheese and return to oven to melt.  

Feldman Quick Tips

This also makes a great pizza crust!

Broccoli Cheese Soup

Soup during the winter....this is one thing we have missed on our clean eating lifestyle.  You know the kind....thick and creamy chowders/soups.  While this soup is far from the thick and creamy soup that we all love it was perfect during that last cold spell and was a quick way to use the last of the veggies for the week.

 Broccoli Cheese Soup
Broccoli
Red Onion
1 T Butter
2 1/2 Cups Chicken Broth
1/2 cup heavy cream
Velveeta Cheese

Mince onion, melt butter in medium stock pot.  Add onion and cook until translucent.  Add chopped broccoli and cook until tender.  Add Broth and simmer until the broth has reduced by 1/3.  Remove half of the mixture, using your food processor or blender puree.  Return the pureed soup to the stock pot adding the heavy cream and cheese.  Continue to heat just until cheese is melted.

Feldman Quick Tips

The soup thickens a bit when keep overnight.  I suggest that you make it on a weekend and reheat the evening you are going to eat it.

I did not measure my broccoli but instead used what was left from the week so it was chocked full!

Cloud Bread

I have seen several of my friends on Facebook sharing links of clean eating recipes that they would like to try.  This one seems to show often.  Wanted everyone to know that this had been Feldman tested and proves to be worth the effort.

Cloud Bread
2 Eggs
2 ounces of cream cheese
1/8 tsp of cream of tarter

Put one bowl and the beaters for your mixer in the freezer for 10 minutes.  Separate the eggs.  Whites in the bowl from the freezer and the yolks in the bowl with the cream cheese.  Add the cream of tarter to the egg white.  Mix on high until stiff peaks form.  The mix the yolk and cream cheese mixture until smooth.  It is important to follow this order to ensure that the whites form the stiff peaks that are required.  Put parchment paper on your baking stone and drop the mixture forming 6 rounds.  Bake at 300 degrees for 30 minutes.  I will flip and cook for another 5 minutes to golden brown both sides.  But this is not necessary.

Feldman Quick Tips

We have found that the whites stiffen up quicker if the bowl and beaters are cold.  Please note that if you reverse the order of beating...yolks first you must clean your beaters or the whites will not stiffen.  We added Italian seasoning to the top of these clouds but they are great plain as well.  I have tried toasting them in the morning and it will work but they must be watched so they do not burn.

Twice Baked Cabbage

We love cabbage at our house but haven't found it to be very versatile.  So I was thrilled when I stumbled across this recipe.

  

Twice Baked Cabbage
1 green cabbage
1/2 white onion
6 slices of bacon
Olive Oil
1 cup sour cream
Mozzarella cheese
Paprika/Sea Salt/Cracked Black Pepper

Crisp bacon in a large saute pan.  Once crisp remove and set to the side.  Add olive oil to the pan.  Saute onion until just browning.  Add thinly sliced cabbage. Add seasonings.  Cook until just tender.  Crumble bacon and add to the cabbage/onion mixture.  Transfer to a casserole dish.  Top with sour cream.  Finish with mozzarella cheese.  Cook at 350 for 30 minutes or until cheese is browned.

Feldman Quick Tips

Be sure to remove the core of the cabbage when slicing.  I used smoked paprika because that is what we have in the house and it was delicious.

Fluff Salad

Wait a second...there is protein hiding in my fluff salad....AND only 2 carbs per serving!  I'm sure once in your life you have been fooled into taking this type of salad at a family reunion.  You know it's the one that looks like a dessert and you take the first bite and turn to the person next to you and ask .... what did they put in my whip cream!  I will admit at first I was one of those that was pissed every time I was fooled by this salad but now knowing it is hiding a little bit of protein but not hiding the large amounts of carbs that other recipes might have I say....yum, give me some more fluff salad.

Fluff Salad

1 cup cottage cheese

1 cup heavy whipping cream

1/2 cup shredded colby jack cheese

1/3 cup chopped pecans

2 T artificial sweetener

1 box of black cherry sugar free jello

To quicken the whipping process put the bowl, heavy whipping cream and beaters in the freezer for 10 minutes.  Combine cottage cheese and jello well.  Add cheese and pecans to the cottage cheese/jello mixture and stir well.  Whip heavy whipping cream on high just until soft peaks start to form.  Add the sweetener and continue to whip until firm peaks form.  Gently fold the whipped cream into remaining mixture.  Chill before serving.

Feldman Quick Tips

Do not be fooled by the ingredients, this salad is nothing but delicious.

Spaghetti Squash Shrimp Carbonara

I guess over the last two years I have found that I don't really miss pasta.  People ask me about pasta and bread. Never about how many veggies I eat or how much fruit or the great lean meat but about pasta and bread. BUT I do like the dishes that are usually made with pasta which is why I have found wonderful ways to continue eating them just without the pasta.  Spaghetti squash is one that easily fills this pasta void but we all have found we could...and do...eat by itself.

 Spaghetti Squash Shrimp Carbonara for Two

1 Spaghetti Squash

Mushrooms

Shrimp (1 pound)

4 Strips of Bacon

1 egg

2 egg yolks

1/4 cup of chicken broth
1/2 cup Parmesan Cheese

Sea Salt/Cracked Black Pepper

Slice the spaghetti squash in half, remove the seeds and roast at 400 degrees for 45 minutes or until tender.  Using fork strip the flesh from the squash creating "spaghetti".  Put the empty shell to the side to use as a serving dish.  Saute mushrooms and shrimp in a small saute pan.  Crisp bacon in a large saute pan.  Remove bacon and set to the side.  Add chicken broth to the bacon drippings and simmer for 3 minutes.  Combine eggs and cheese and stir until smooth.  Slowly combine the egg and cheese mixture with the simmering broth stirring nonstop.  Once combined add squash, mushrooms and shrimp stir to incorporate all ingredients. Divide mixture into the two squash shells and top with bacon.

Feldman Quick Tips

We buy the cooked shrimp frozen at Aldi's and warm by sauteing.  Plus, when I say slowly I mean slowly add the egg/cheese mixture.  You hate to end up with scrambled eggs for supper instead!