Time: 30 minutes + bake time
Yield: 8 peppers
Clean Eat

This is SUCH a quick and easy, AND HEALTHY weeknight meal. You can change a lot of the parts about the recipe--this is more of a guideline. You can change my recipe to make this with ground beef, make it more Mexican style with green chile and omitting the herbs, or do more of a comfort food version with cream cheese or mozzarella  :)

Ingredients:

• 8 red, yellow, orange, or green peppers
• 2 lbs ground turkey
• 2 cups panko crumbs (these are naturally gluten free) Reserve 6 TB 
• 1/2 cup parmesan cheese grates (optional, + reserve 3 TB)
• 1 onion
• 3 large cloves garlic
• 1 TB chick bouillon 
• Tops of 3 stalks of celery
• 3 cups chopped fresh spinach (kale is also a good option here)
• Fresh cracked pepper to taste
• Fresh basil, thyme, rosemary, sage (whatever Italian herbs you have on hand)

Directions:

• Chop and sauté onion and garlic over medium high heat until translucent, add bouillon
• Place everything (except peppers and reserved 6 TB panko + 3 TB parmesan) in a food processor, pulse until mixed
• Chop tops off peppers, remove seeds
• Place all peppers on cookie sheet, preheat oven to 350 degrees
• Add meat/veg mixture to peppers
• Sprinkle remaining panko crumbs on top of each pepper
• Bake at 350 until browned, about 30-45 minutes

Time: 2 hours
Yield: 
Clean Eat

I absolutely LOVE this dish because it's one of my kid's favorite Italian dishes, because you can add anything from the garden into it (or leave any of the vegetables out that you dislike), but primarily because my Nonno taught this to my daughter and me. It is one of those dishes that gets better the next day :)

Ingredients:

• 2 1/2 pounds ground lean turkey
• 2 eggs
• 3/4 cup freshly grated parmesan cheese (can mix with mozzarella)
• 1 tsp nutmeg (freshly grated is best)
• 3 cloves garlic
• 1 onion
• 3-4 TB chopped parsley
• 2-3 stalks celery
• 2-3 carrots
• 2-3 cups chopped potatoes
• 1-2 red or yellow peppers
• 1 cup whole green olives
• 10-15 whole cherry tomatoes 
• Handful of fresh green beans
• 2 TB olive oil
• 3/4 cup white wine
• 1 cup chicken broth
• Fresh cracked pepper

Directions:

• Pulse turkey, eggs, cheese, nutmeg & pepper in food processor until mixed
• Form into balls
• Bake in 350 degree oven until just cooked, about 20-25 minutes
• Chop all vegetables into medium chunks
• In a large pot over medium high to high heat, saute vegetables in olive oil
• Add wine to deglaze pot
• When wine is cooked off, add meatballs into pot, cover with broth, simmer until vegetables are soft

Time: 1 hour
Yield: 12-15 servings
​Fun Treat

Ingredients:

• 6-8 yellow potatoes
• 1 yellow onion
• 2-3 carrots
• 2-3 stalks celery (equal amount to carrots)
• 1 leek
• 2 large tomatoes
• 1 TB olive oil
• 1-2 cups chopped pancetta
• 2 cubes vegetable bouillon
• Fresh cracked pepper
• 10-14 cups of water
• 1 rind of parmesan cheese + 1/2 cup shredded parmesan

Directions:

• Coarsely chop all vegetables, separating 
• Chop pancetta into cubes, brown in olive oil in a deep pot
• Drain on a paper towel, leaving 1-2 TB grease in pot
• Add onions, turn to medium high heat until translucent
• Add carrots, celery, leeks, sauté for 3-4 minutes
• Add tomatoes
• Add potatoes sauté for another 3-4 minutes
• ​Add pancetta back in, cover with bouillon cubes and water, adding pepper to taste
  
• Add parmesan rind + grated cheese
  
• Simmer until potatoes are soft
• Mash potatoes until only about 1/3 of the chunks remain

Time: 5 1/2 hours (1 1/2 hours active)
Yield: 1 Loaf
Clean Eat

Ingredients:

• 1 cup raw pepitas 
• 1/2 cup raw sunflower seeds
• 1/3 cup raw cashews
• 3/4 cup quinoa flakes 
• 1/3 cup flax seed meal
• 1 cup rolled oats
• 1/4 cup black chia seeds
• 1 cup raw almonds
• dash of salt
• 1 3/4 cup warm water
• 2 TB honey
• 2 TB coconut oil
• 1 TB each pepitas & chia seeds

Directions:

• Pulse everything except water, coconut oil, and honey until coarsely ground
• Add water, oil, honey and pulse again until "dough" comes together
• Line bread loaf pan with parchment paper, and grease with coconut oil
• Press mixture into pan, cover and let sit for 4+ hours
• Remove cover and trim parchment paper
• Bake at 350 degrees until bread sounds hollow when tapping (about 1 hour)
• Cool in pan prior to slicing 
• Store in freezer in airtight container for up to 2 months

Enjoy topped with:
Ghee and honey
Toasted and dipped in your favorite soup
Almond butter 
Toasted with avocado and an egg
​Toasted with avocado mash and salt & pepper

Ice Cream:

• 1 cup hazelnuts
• 2 egg yolks
• 2 TB honey
• 1 tsp good vanilla
• Pinch of himalayan sea salt
• 1 3/4 cup unsweetened coconut cream (comes in small tin cans)
• 1/2 cup mashed banana

Cashew Cookies:

• 3/4 cup raw unsalted cashews
• 1/3 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 cup unsweetened shredded coconut, plus more for rolling
• 1/2 cup quinoa flakes
• 1 eggs, 1 egg white

To prepare cookies:

• Preheat oven to 330 degrees
• Process all ingredients (aside from the eggs) in food processor
• Stir in eggs
• Press onto parchment lined baking sheet in 2-3 inch thin circles
• Bake for 12 minutes, until golden brown, cool on cookie racks
• Sandwich frozen ice cream between cookies and roll in unsweetened shredded coconut or chopped nuts
• Freeze until ready to serve

To prepare ice cream:

• Mash banana, set aside
• Toast hazelnuts slightly
• Place hazelnuts on a towel and roll back and forth to remove as much of the skin as possible (this is tough--leaving the skins on will just show in the ice cream)
• Chop nuts
• Whisk egg yolks, honey, and vanilla in a metal bowl set on top of a pot of simmering water
• Continue whisking until mixture doubles in size and becomes fluffy & white
• Remove bowl, whisk in salt, coconut cream, and banana until well combined. Stir in nuts
• Pour mixture into ice cream machine, or loaf pan (if using loaf pan, put in freezer for 4+ hours, stirring every 15-20 minutes

Time: 20 minutes (5 minutes cook)
Yield: 5-7 patties
​Clean Eat

Ingredients:

• 2 TB olive oil for sautéing
• 1/2 small onion
• 2 cloves garlic
• 1 cup oats (may use more)
• 1 cup quinoa flakes (may use more)
• 1 1/2 TB cumin
• 1/2 tsp salt (or to taste)
• 1 tsp fresh ground pepper
• 2 (roughly) cups chopped mushrooms (crimini, porcini, portobello, or white)
• 1 15 oz can of black beans (drained and rinsed)
• 1/4 cup chopped parsley
• 2 eggs

Instructions:

• Over medium heat, sauté chopped onion in olive oil util trasluscent 
• Add chopped garlic, saute slightly
• Add chopped mushrooms, sauté until browned 
• Add all ingredients to food processor
• Pulse until comes together
• Should be fairly sticky, but you may use more oats/quinoa to thicken
• Form into patties, refrigerate for at least 20 minutes prior to cooking
• To cook, bring a little olive oil to medium heat, brown patties on each side, about 6-9 minutes per side, depending on brownness liking
• Enjoy atop bed of lettuce, on a gluten free bun, or in a pita sandwich!
• Store in airtight container in freezer for 2-3 weeks

Time: 15 minutes
Yield: 8-10 balls
​Clean Eat!

Time: prep 45 minutes, bake 30 minutes
Yield: 1x 11 inch tart
Fun Treat

Ingredients:
Crust

• 3/4 cup toasted almonds
• 1 cup flour (plus more for dusting)
• Scant 1/4 cup shredded unsweetened coconut
• 1/2 cup confectioners' sugar
• 1/4 tsp salt
• 10 TB unsalted butter, cold, sliced
• 1 egg, lightly beaten

Lemon Burst Curd

• 1 1/4 cups granulated sugar
• Zest of 3 small lemons
• Juice of 5-6 lemons
• 1 tsp dried lemon peel 
• 4 large eggs plus 1 large yolk
• 6 TB unsalted butter, sliced

Directions:

• Preheat oven to 350 degrees
  
• Finely pulse toasted almonds in food processor 
• Add flour, confectioners' sugar, coconut, and salt, pulse again 
• Add butter, pulse until pea sized pieces form
• Add egg, pulse in long stretches until ball forms
• Lightly flour surface, turn dough out, roll, and press firmly into greased tart pan
• Chill in freezer for 20-30 minutes 
• Remove tart from freezer, prick with a fork all over to prevent bubbles
• Top tart with parchment paper, top with dried beans, heavy pot, anything oven-proof to hold dough down (pie weights)

• Bake crust for 25 minutes in 350 degree preheated oven
  
• Remove parchment and weights, bake 2 more minutes

While crust bakes, cook curd as follows:

• In heavy bottomed pot, whisk granulated sugar, lemon juice, salt, and eggs off of heat. Once incorporated, place over medium heat, stir while cooking until thickened, about 8-9 minutes (fully cooked at 170 degrees f)
• Whisk butter in, 1 TB at a time (this will loosen up curd)
• Pour into large cup with pouring spout
• ​Remove crust from oven, carefully add curd (do NOT overfill, or you'll have a BIG sticky mess on your hands!! Believe me...I've tried it) Fill just below top of tart dough. Bake until set, roughly 10 more minutes. Remove from oven, and cool completely prior to topping with whatever seasonal fruit you'd like!

​

Time: 20 minutes
Yield: 26 muffins
​Fun Treat (somewhat healthy)

Growing up in Corvallis, Oregon, we had this awesome restaurant- Sam's Station- which had THE BEST, I seriously mean THE BEST muffins ever! They were "Morning Glory" muffins with raisins, bran, carrots, and a ton of other goodies in them. I've tried to recreate them multiple times, and these come in a close second!
Flavor and nutrient packed, these lil guys freeze up real nice too! Give them a try, and let me know what fun things you like to add to yours!

Ingredients:
1 cup whole wheat flour
1/2 cup buckwheat flour
3/4 cup rolled oats
1 1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup flax meal
2/3 cup sugar
1/2 cup unsweetened shredded coconut
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
dash of salt
3/4 cup pecans
3/4 cup walnuts
10-12 dates
3/4 cup vegetable oil
1 tsp vanilla
1/2 cup green yogurt (as low sugar as you can find- I use Fage or Chobani, plain, full fat)
2 eggs
2 shredded carrots
3/4 cup applesauce (no sugar added)

Directions:

• ​Mix all ingredients together--should be thick
• Line and grease 26 muffin tins
• Fill each cup 3/4 full
• Bake at 350 degrees for 20-25 min, or until fork comes out clean when inserted
• Store in an airtight container in freezer for 1-2 months

Time: 30 minutes
Yield: 8 Balls
Clean Eat

​These are BY FAR my favorite energy balls so far...