#thecleanrecipequeen

[evepostapple]

Zain's White Chocolate Macadamia Cookie Dough Bark *featuring DavidsTea*

Who doesn't LOVE fresh white chocolate macadamia nut cookies warm out of the oven?  But then again, who wants all that fat, sugar and white flour?

What if I told you that you can fully indulge in this creamy & decadent white chocolate macadamia bark and still remain on Santa's 'nice' list? Its true!

Featuring DavidsTea Cookie Dough white tea from the incredible Winter Collection this  recipe makes for another PERFECT handmade Christmas gift for your loved ones with the added bonus that you can feel great about giving the gift of health!

Ingredients:

1 Cup Coconut Butter

1/3 Cup Grated Cocoa Butter

1 Scoop SUNWARRIOR protein OR Vegan Protein Of Your Choice - Optional

20-30 Drops Vanilla Creme Liquid Stevia OR Vegan Sweetener of Your Choice (1/4 Cup maple syrup works great too)

1/3 Cup Macadamia Nuts (raw, unsalted, halved)

Sugar-Free Sprinkles  - Optional

For Cookie Dough Chunks:

1/4 Cup Cookie Dough Tea (strongly brewed)

1/2 Cup Uncontaminated Oat Flour (ground oats)

1/4 Cup Gluten-Free Cornstarch

1/4 Cup Sucanat OR Stevia (blended to a fine powder)

Directions:

1. Blend all ingredients for Cookie Dough Chunks and place in the freezer for an hour.

2. Place a small pan on very low heat just enough to melt the coconut butter & cacao butter together.

3. Add remaining ingredients  for the bark into the butters and mix well.

4. Remove Cookie Dough from freezer (dough should be firm) and roll into little 1/2 cm balls fold into the butter mixture (you may not use all the dough).

4. Pour into a freezer safe, square dish (non-stick or bpa plastic-free  works best here), sprinkle with sugar-free sprinkles cover and freeze for about 20 minutes.

5. Remove from freezer and cut or break into pieces.

[evepostapple]

Zain's Vegan Gingerbread Smoothie

This smoothie is quite literally a gingerbread house and an entire gingerbread man family in a cup...gumdrop buttons, icing and all...the best part is it's loaded with nutrients & vitamins, protein, healthy fats and is vegan, sugar-free and gluten-free.

**NOTE: This recipe can be made non-vegan by substituting with the options below for a higher protein (pre/post workout) smoothie.

Ingredients:

1 Cup Unsweetened Cashew Milk OR Vegan Milk of Your Choice (Almond works well here)

1 Tbsp Fresh Ginger

1/4 Cup DavidsTea Sweet Ginger Heat (strongly brewed) 

1 Scoop SUNWARRIOR Vanilla Protein Powder OR Protein Powder of Your Choice

1 Tbsp Molasses 

1 Tsp Natural Vanilla

1/2 Tsp Cinnamon 

5 Drops Vanilla Creme Stevia

1/4 Cup Whipped Light Coconut Milk

OR for non-vegan version add 1/4 Cup Greek Yogurt

3-4 Ice Cubes

Directions:

1. Blend all ingredients together, serve immediately topped with extra cinnamon!

[evepostapple]

Zain's Vegan Chunky Chili

Hands down this chili recipe is probably one of my favourite clean meals.   It’s the perfect comfort food for cool November evenings as each bite of this will nourish and warm your insides.

Filled with delicious and healthy vegan protein sources and slow digesting carbohydrates, a little of this goes along way so you can pack some for lunch the following day…yep, lazy leftovers baby!

The best part is, you can rock it in a crockpot OR cook it on the stove!

Makes 4-5 Servings

Ingredients:

11/2 Cups Organic Vine Ripened Tomatoes (diced) OR 2 Cans BPA Free Sodium-Free Diced Tomatoes

1/2 Small Can BPA Free Tomato Paste

1 Can BPA Free Kidney Beans (I use Eden Organics)

1 Can BPA Free Navy Beans (I use Eden Organics)

5-6 Garlic Cloves (minced)

1 Large Red Onion (chopped)

1 Sweet Potato (boiled & mashed)

2 Cups Organic Peaches & Creme Corn

1 Large Yellow Pepper

2 Tbsp Cumin Powder

1/2 Tsp Coriander

1/2 Tbsp Chili Powder

3/4 Cup Sodium-Free Vegetable Stock

Cooking Spray

Directions for Slow Cooker: 

1.  In a non-stick sprayed pan saute the garlic, pepper and onion

2. Combine all ingredients in your crockpot

3. Cook on low for 6-8 hours.

Note: Get to know your crock pot! Some newer models will cook in shorter time allotments, while older models tend to need more time (up to 1-2 hours!) Adjust cooking times appropriately.

Directions for Stove Top: 

1. In a large, sprayed pot, saute the garlic, pepper and onion.

2. Stir in cumin, coriander and chili powder.

3. Pour in the vegetable stock and stir in the cumin, coriander and chili powder.

4. Add the sweet potato, beans, corn, tomatoes and tomato paste and boil on low for about 10 minutes (add more vegetable broth if needed)

5. Serve warm, topped with avocado or enjoy with organic blue corn crackers.

[evepostapple]

Zain's Mini Vegan Apple Cinnamon Pancakes

The perfect way to spend a Sunday morning in my world is a delicious, healthy, brunch by the fire.

I was in the mood for something festive this morning -  most likely due in part to the fact that I had a little splurge at Escence Aromatherapy and picked up about a liter of my favourite scents Pine & Christmas Joy essential oils, which, incidentally have been burning non-stop for the last few days - needless to say, a warm slice of cinnamony apple pie was in my head and so it began...

Ingredients:

56g (approx light 3/4 cup) Uncontaminated Oats

1 Scoop Sunwarrior Protein Powder OR Vegan Protein Powder Of Your Choice 

1 Tsp Baking Powder

7-10 Drops Vanilla Creme Stevia

3/4 Cup Unsweetened Almond Milk

1 Tsp Coconut Butter 

2 Tbsp Organic Flame Raisins - optional

1/2 Tsp Fresh Ginger (minced) - optional

1/2 Tsp Cinnamon

Coconut Oil to Grease Pan

For a thicker pancake, add:

1 Flax Egg - (1/2 Tbsp Ground Flax + 1.5 Tbsp Water, set aside for 3-5 minutes)

Topping:

1 Organic Red Apple (chopped)

1/2 - 1 Tsp Cinnamon

1 Tbsp Organic Walnuts

1 tsp Coconut Butter (optional but delicious)

1/2 - 1 Tbsp Organic Maple Syrup

Directions:

1. If using ‘flax egg’ combine ground flax in water an set aside

2. Mix dry ingredients together until combined

3. Add all wet ingredients (including ‘flax egg’ if you are using it) to the dry ingredients (add a little water if the batter is too thick to obtain the consistency you desire)

4. Heat greased skillet and pour 1/2 pancake batter onto a small circle on the grill (you can also make regular sized pancakes, I just felt like minis).  Heat for two to three minutes or until edges are slightly browned then flip.  Repeat with the remaining half of the batter

5. Meanwhile, heat a sauce pan add coconut butter until it melts then add chopped apple and all other ingredients EXCEPT maple syrup, for topping including walnuts.  Once apples are browned, add syrup until it caramelizes.

6. Once pancakes are cooked and plated, pour topping  over top and serve with additional maple syrup.

[evepostapple]

Zain's Pumpkin Pie Pancakes & Vegan Pumpkin Pie Pancakes

As many of you know, I'm a pancake girl.  Clean pancakes are one of my breakfast staples and have kept me from old habits of late night indulging because I have such a delicious breakfast to look forward too.  

I have been known to enjoy them throughout the day as a post-workout meal or sometimes on those days that I could use a little extra comfort, I opt for them yes, even for dinner.  

They are so hearty, earthy and satisfying and make you feel like you are cheating with pumpkin pie every time.

This recipe is not only seriously yummy, it offers the nutrient benefit of potassium-rich pumpkin, which aids in recovery, the absorption of vitamins and minerals, omega-rich flax seeds and blood-sugar stabilizing oats.  They are high in protein and utilize fat-torching ingredients cinnamon and fresh ginger.

For Zain's VEGAN Pumpkin Pie Recipe, click here (and be sure to scroll down to the bottom!)

Ingredients:

8 Organic Egg Whites

3/4 Cup Slow Cook Organic Oats

1/2 Tbsp Organic Flax Seeds

15-20 Drops Vanilla Creme Stevia OR Liquid Stevia OR 1 packets of Powdered Stevia

1/2 Tsp Cinnamon

1/4 Tsp All Spice

1/4 Tsp Nutmeg

1/2” Fresh Ginger

1/3 Cup Organic BPA-Free Pumpkin Puree OR Fresh Pumpkin Puree

1 Tsp Extra Virgin Coconut Oil OR Canola Cooking Spray 

11/2 Tbsp Maple Syrup, pinch of cinnamon and Zain's Coconut Whip to top

Directions:

1. Blend all ingredients in magic bullet or food processor

2. Spray pan with cooking spray or coconut oil and then spread batter evenly over pan

3. Cook until golden and slightly crispy on both sides

4. Top with cinnamon and maple syrup and Zain's Coconut Whip

[evepostapple]

Summer Salad Series - Zain's Southwest Prawn Salad with Peanut & Lime Dressing

This hearty salad is one of my all time favourites, ok I have been saying that about all of my summer salads but really, this one takes the cake.  Not only does it combine the earthy taste of black beans with the subtle sweetness of peaches and cream corn (which grows wild and abundantly in my hometown), make for a filling and satisfying fat torching power meal complete with all of the three macronutrients.

Ingredients:

Salad

4oz Jumbo Prawns

2 Cups Organic Mixed Greens

1/2 Cup Organic Black Beans (soaked or canned)

1/2 Cup Organic Peaches and Cream Sweet Corn

1oz Avocado

5 Asparagus 

1/2 Cup Baby Mushrooms 

1/8 Cup Medjool Dates (chopped)

1oz Organic Goat's Feta Cheese

Ground Black Pepper To Taste

Dressing

1 Tbsp Peanut Oil

1/2 Clove Garlic (minced)

1/2 Tbsp  Organic Crunchy Peanut Butter

1 Tbsp Organic Roasted Peanuts (whole or chopped)

11/2 Tbsp Fresh Lime Juice

1/4 Tsp Braggs

1 Tsp Raw Honey

Directions:

1. Prepare and blend all ingredients for dressing EXCEPT peanuts using a magic bullet or food processor (you can even whisk together by hand)

2. In a pan or on the barbecue, sautee/grill prawns, mushrooms, and asparagus until nearly cooked (about 2-3 minutes) add 1-2 tsp of prepared dressing and cook until tender (another 2-3 minutes)

3. Prepare ingredients for salad and plate.  Top with prawns and dressing, garnish with chopped peanuts and a wedge of fresh lime

[evepostapple]

Zain's Clean Olympic Nachos

Oh yeah baby, I am just about to sit down to watch the opening ceremonies with my man and a gorgeous plate of clean nachos!  

This is one of my favourite recipes for nachos without all of the salt and fat that most recipes are saturated with and man oh man is it yummy [crunch]!

*Note, as I am still recovering from traveller's belly, I opted for the vegan, dairy-free version so I did not add cheese or the clean creme dip

Ingredients:

Nachos

8 Corn and Flax Tortillas

1/4 Tsp Cumin

1/4 Tsp Cayenne Pepper

1/8 Tsp Paprika

1/4 Tsp Garlic Powder

1/4 Tsp Black Pepper

1/4 Tsp Onion Powder

1/2 Tsp Sucanat/Stevia or Agave Syrup

1/2 Cup Low-Fat Goat's Cheddar (shredded) OR Fat-Free Cottage Cheese (optional)

Bean Topping

1/2 Cup Peaches & Creme Corn (BPA, Salt and Sugar-Free)

1 Cup Pinto Beans (mashed and sauteed with garlic, onion, 1/2 tsp cumin, himalayan crystal salt and white or black pepper)

4oz Ripe Avocado

Salsa

4 Ripe Plum Tomatoes (diced)

1/4 Red Onion (diced)

Juice of 1 Lime

5-10 Sprigs Cilantro

2 Green Onions (chopped)

1 Clove Garlic

1/4 Tsp Himalayan Crystal Salt

1/4 Tsp Ground Black Pepper

2 Jalapeno Peppers (sliced, seeded, diced)

Clean Creme Dip (optional)

135g Greek Yogurt

2 Tbsp Fat-Free Sour Cream

Pinch Himalayan Crystal Salt

Pinch Freshly Ground Black Pepper

Olive/Canola Oil Spray

Directions:

1. Preheat oven to 425 degrees

2. In a small bowl, mix all of the spices and sweetener for the tortillas.

3. Break or cut tortillas and spritz tortillas with olive/canola oil and sprinkle spices over top until tortillas are coated.  Place on a baking tray and sprinkle cheese over top, mixing well.

4. Prepare salsa by combining all ingredients together in a bowl and set in refrigerator

5. Prepare clean creme dip by combining all ingredients together in a bowl and set in refrigerator

6. In a small pan, sautee garlic, onions and spices with mashed pinto beans and corn until the mixture pipes

7. Meanwhile, place coated tortillas in the oven and allow to crisp for 5-9 minutes until golden brown (be sure to place them on the middle rack)

8. Once tortillas are cooked, remove from oven, plate and then top with beans and clean creme dips, salsa and sliced avocado, serve warm