I rarely post noodle style meals. I’m just not a huge noodle eater and tend to lean towards rice in most cases. These skinny ramen noodles that I recently discovered, however, have me indulging in EVERYTHING noodle. These are a millet and rice based ramen […]
Sub-zero winter temps never fail to make me crave rich, creamy comforting soups. You know the type… those soups that coat the spoon just right and envelop your whole body in warmth and childhood nostalgia. For me, creamy chicken wild rice soup does just that. […]
It’s cookie season and I am not immune to all of the delectable holiday baking and candy making. My girls and I recently made my all time favorite cookie, chocolate mint cookies and also made a few batches of toffee. This is the time of year I play by the 80% clean eating rule… or maybe more like 60% 🙂 These Christmas breakfast cookies are a throwback to the traditional thumbprint cookies but made with cleaner, healthier ingredients and made more breakfast-y. Plus, these breakfast cookies look super cute and a little like bejeweled bite-size ornaments.
These Christmas breakfast cookies have less sweetness to them than most cookies which makes them great as a breakfast treat. I’ve used a gluten free oat flour as the base of these cookies to give them a good chew. Combining this with flaxseed meal (ground flaxseed) and shredded coconut gives them a fantastic consistency that’s a combo of breakfast bar meets granola. I use a vanilla bean paste for more intense vanilla flavor in the cookie base. Top these little guys with a dollop of homemade raspberry jam or use your favorite all-natural jam. Set these jovial little breakfast cookies out for Santa (and save some for yourself, of course) and I’m certain your Christmas morning will be full of twinkly tinsel and tasty treasures! I wish you all the very merriest holiday!
- 1 cup gluten free oat flour
- ½ cup unsweetened shredded coconut
- ½ cup coconut sugar
- ¼ cup flaxseed meal (ground flaxseeds)
- ½ teaspoon baking soda
- pinch of pink himalayan or sea salt
- 1 egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 3-4 tablespoons melted coconut oil or light tasting olive oil
- ¼-1/3 cup all-natural jam (i used a homemade honey raspberry jam)
- Preheat oven to 350 degrees.
- In a bowl, stir together flour, coconut, coconut sugar, flaxseed meal, soda and salt.
- Make a well in the middle of the dry ingredients and crack egg into it along with the vanilla and 3 tablespoons of the oil.
- Gently mix together with a fork. If cookies are too crumbly, add the last tablespoon of oil.
- Form cookies into small discs and place on a lightly greased baking sheet or use parchment or silicone baking mat.
- Gently press an indentation into the center of each cookie with your finger.
- Spoon a small amount of jam into the center of each cookie.
- Bake 18-20 minutes until cookies are golden along the edges.
Something very exciting just happened. By that, I mean something more exciting than making homemade tater tots, which I know, is also very exciting so I’ll get to that in a minute. You guys! I just made the list of Top 100 Clean Eating Blogs! […]
Take your (wild) game to the next level of flavor with these venison steaks smothered in a sweet smoky aioli! Venison is a deliciously high protein meat that’s also low in fat which makes it perfect for individuals who are watching their calories but still like the richer taste of beef or wild game. These steaks are prepared in a simple fashion for a quick easy meal. Sprinkle with salt, pepper and red pepper flakes if you like a smidgen of heat and cook until they’re done to your liking. I prefer my venison just a little pink, around the medium scale of doneness, for the best flavor and tenderness. Cooking venison too long almost always leads to tough dry meat since it’s so low in fat.
These venison steaks get a tasty treatment from a homemade sweet and smoky aioli. Aioli is really just a fancy word for thinned out and flavored mayonnaise. This delicious smother sauce starts with homemade mayonnaise (or you can use your favorite brand) combined with a little honey, mustard and sweet barbeque sauce. This sauce is also super tasty paired with tater tots or baked chicken tenders!
- 1½ pounds venison steaks seasoned with salt, pepper and red pepper flakes
- AIOLI SAUCE INGREDIENTS:
- ½ cup mayonnaise
- 2 teaspoons mustard
- 1 tablespoon honey
- 1 tablespoon barbeque sauce (all natural)
- 1 garlic clove, minced
- Oil a saute pan (or grill) with a small amount of oil or butter.
- Cook venison steaks until desired doneness.
- Mix ingredients for aioli together with a whisk until smooth.
- Serve steaks with the aioli sauce and pickled jalepenos!
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with my kids for nine years so this is also a new adventure in freedom and opportunity for me to do the things that I’ve been putting off or just haven’t had time to do while I’ve had kiddos in the house full time. For example, this morning I went for a peaceful two-mile run. I hadn’t really been able to do that during the weekdays as I couldn’t leave my little guy unattended and he wasn’t yet fast enough on his bike to ride beside me. After my run, I immersed myself in the kitchen canning tomatoes and making other delectable items of my own choosing rather than dictated by the kids. Country breakfast sausage was one of those delightful items I enjoyed as a post-run brunch this morning with a berry smoothie eaten at a leisurely pace with a big cup of joe and a cat on my lap.
Country breakfast sausage is a savory blend of sage, thyme, pepper, coriander and paprika that I’ve fine-tuned to my liking. I often use a smoked salt to add a hint of smokiness to the sausage as well. This spice blend works well with ground pork as well as ground turkey or chicken. Breakfast sausage is one of my guilty pleasures. I love it more than bacon… and creating it homemade is a surefire way to avoid nasty additives and preservatives that can be found in a lot of commercially purchased breakfast sausage. Mixing the sausage up with your hands ensures that the spices are blended evenly throughout making each bite a perfect breakfasty morsel. After mixing, you can form the sausage into patties like I did or you can cook it as a crumble which I love to do over hashbrowns. Because these are savory instead of sweet, this country breakfast sausage also makes a killer sausage gravy!
Now while the kids are back in school and I have more free time, I’m looking forward to posting recipes here more often and focusing on my professional articles that I create for the athletes at Breaking Muscle. Perhaps I’ll even delve into creating another meal plan! Which by the way, if you haven’t checked it out yet, I have a recently published subscription site with a full month’s meal plan of clean tasty eats ready and waiting for you to try.
- 2 pounds ground pork, chicken, or turkey
- 1 teaspoon Himalayan pink salt or smoked salt
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon ground coriander seed
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½-1 teaspoon garlic powder
- ¼ teaspoon thyme
- In a large bowl, combine ground meat and all spices. The best way to do this is with your hands to be sure spices are evenly blended.
- Form sausage into patties.
- Cook on medium heat about 15 minutes flipping a few times until cooked through with a nice crust and juices run clear.