Recipes

I am always interested in clean eating recipes.  I love Tosca Reno’s books and cookbooks on clean eating.  I find her very inspirational having turned her health around at the age of 40.  Click here to find out more about Tosca Reno and her resources. Here are a couple of her recipes I’ve tried and what I thought:
Eat-Clean Hummus

This was a hit!  We already LOVE hummus at my house.  My fridge is never without hummus.  We love dipping pitta chips, tortilla chips, broccoli, peppers, mushrooms…you name it.  This was so easy to make and super cheap.  The most time consuming thing was squeezing the lemon juice from the lemons.  But, it really wasn’t a big deal.  The only thing that I had an issue with was finding tahini.  The store we went to didn’t have it.  I wanted hummus NOW (hehe) and did not have time to go to other stores.  So, we skipped the tahini and it did just fin.  Fabulous, really!  I will make it again, though, and use tahini just to compare.

Eat-Clean Hummus (recipe: pg. 137 of The Eat-Clean Diet Cookbook)

4 cloves garlic
2 cups canned chickpeas, rinsed and well drained
1tsp sea salt
1/3 cup tahini
juice of 2 fresh lemons
1 tbsp fresh olive oil

Place all ingredients in food processor or blender.  Pulse for a few minutes until well combined but still coarse.  Adjust seasonings. Transfer to serving bowl and serve or cover with plastic wrap.  YUM!

Nutritional info. per one tbsp serving:
Calories 35
Protein 1g
Carbs 4g
Dietary fiber .7 g
Sugars 0g
Fat 1g
Sodium 94mg

Next:

The very first recipe in the book is Crock-Pot Porridge.

So…I’m not a breakfast girl.  Breakfast is my favorite meal, I just don’t eat it at breakfast time!  However, in my crock-pot right now, getting ready for me in the morning, is…

Crock-Pot Porridge

This recipe was different for me.  I had to look for rye flakes (huh??) and steel-cut oats.  Okay confession time.  I didn’t exactly see the “steel-cut” when I wrote down which ingredients I needed.  Therefore…I have oats.  Just oats.  No “steel-cut”.  Also, I somehow missed putting “cracked wheat” on the list.  Oops.  But, in the crock-pot you will find oats, rye flakes, brown rice, wheat germ, water (you can use a milk of your choice) raisins, craisins, diced dried apricots, vanilla and nutmeg.

This porridge was not my favorite, but did have a lot of interesting flavors to it.  I might try it again sometime and adjust the ingredients.  I don’t know that I will add nutmeg next time.  It was overpowering, but that’s just kind of how I feel about nutmeg in general.  YOU might love it!

Crock-pot porridge (recipe: pg 9 The Eat-Clean Diet Cookbook)
1/2 cup cracked wheat
1.5 cups steel-cut oats
1/2 cup rye flakes
1/2 cup brown rice
1/4 cup wheat germ
6.5 cups water (or whichever liquid you prefer to use: milk, rice milk, almond milk, soy milk…etc.)
1/2 cup raisins
1/2 cup chopped dates
1 tbsp bourbon vanilla
1.5 tsp vanilla
pinch nutmeg

Place all ingredients in a 3-quart or larger crock pot. Stir well to combine all ingredients.  Cover.

Set on lowest cooking temperature and cook overnight.  If your crock pot cooking time is set by length of cooking time, set for longest cooking time and lowest heat.

Spoon into cereal bowls in the morning and serve hot!

Nutritional info per one-cup serving:
Calories 313
Protein 10g
Carbs 63g
Dietary fiber 8g
Sugars 12g
Fat 3g
Sodium 3mg

Both of these recipes are in The Eat-Clean Diet Cookbook by Tosca Reno.

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