Deliciously Clean Recipes

All the recipes listed are gluten free, dairy free, and soy free.

 BREAKFAST

Quinoa Pancakes 

 Ingredients

  • 1/4 C Quinoa Flour
  • 1 Scoop Sun Warrior Raw Vanilla Protein Powder 
  • 1/2 banana smashed 
  • less than a tsp of baking powder 
  • 1 tsp vanilla extract 
  • 1 egg (but i made a flax seed egg 1 tbsp of flaxseed: 3tbsp water then left in refrigerator until gel like, so i usually make it overnight) 
  • 1 tsp cinnamon 
  • 1/4 cup + of vanilla almond milk 
  • some chopped walnuts 
  • chocolate chips if desired 
Just mix all the ingredients together (except for the walnuts and chocolate chips) and then add more milk if it is too thick, and then add the walnuts and choc chips. Place a pan on medium heat, put some coconut or olive oil so it does not stick and apply your batter. Once the bubbles start to form you know you are ready to flip over. I topped mine with coconut yogurt, cacao nibs, goji berries and honey. 
LUNCH/DINNER 
The Healthiest Pizza in the World

adaption from: http://leansecrets.com/blog/the-best-healthy-pizza-period/

what you will need:

The base:
-1 brown rice tortilla (whole foods)
- organic tomato sauce (homemade or store-bought, just make sure its organic!)

 The toppings are of your choosing. The following are simply suggestions:
- herbs (oregano, basil, thyme)
- various vegetables (Brussels sprouts, paprika, mushroom, asparagus, spinach)
-Chicken, turkey, 
-Cheese (I use Daiya or almond cheese)

 1. Pre-heat oven at 350°
2.spread some tomato sauce on your brown rice tortilla.
3. cut up your vegetables, chickens and herbs and spread all over the tortilla. Then add the cheese
4. Place in oven at bake for 15-20 minutes, or until the tortilla is nice and crispy.
CLEAN EATS: Pesto Bruschetta
makes 1 serving 
Ingredients:
- 1 slice of brown rice bread
-Tomato
-Mint leaves
-Paprika 
- Pesto (homemade or store bought)
-Balsamic glaze
-Sea Salt and pepper to taste

-Optional variation: cheese, basil leaves, garlic 
  1. toast your bread 
  2. cut up your vegetables and mint leaves into thin slices
  3. spread some pesto onto your bread
  4. now stack it up!
  5. & finally drizzle with balsamic glaze, and salt and pepper to taste
SNACKS/ SIDES/ NIBBLES
The Parsnip Frie 

What you will need:
-2-3 parsnips
-3tbsp olive oil (not extra virgin, just olive oil)
-sea salt
-pepper
-optional spices: garlic, cayenne, paprika, onion...get creative my beautiful friends, let those imaginations run wild! 

1. Preheat your oven to 350° and set to broil
2. Wash and peel your lovely parsnips
3. After peeling, cut your parsnips into little frie strands 
3. Place in a bowl, add you olive oil, a pinch of sea salt, pepper and desired spices. 
4. With your hands, mix the parsnips well so they are evenly coated.
5. Spread onto a cooking sheet and place in the oven for about 25 minutes, or until nice and golden. 


You can also make this same recipe with sweet potatoes, carrots, brussel sprouts, and any other vegetable you want to try!

Mangacado Nourishment
One serving

Ingredients:

- 1/2 of a mango
- 1/2 of an avocado
- 1 whole or 1/2 of a tomato
- handful of sprouts
- a dash of olive oil
- a dash of balsamic vinegar
- salt, pepper and cumin to taste
- juice of half a lemon 

Optional ingredients for a more flavorful salad
-Mint leaves
-Paprika
-Basil leaves

Step One: Slice the mango, avocado, and tomato in half, then cut each fruit into bite size squares.
Step Two: In a bowl mix the mango, avocado, tomato, and sprouts with the remaining "wet" ingredients (olive oil, balsamic vinegar, fresh lemon juice)
Step Three: Sprinkle with salt, pepper and cumin to taste 

Step Three: Enjoy, perhaps while watching some star trek... 8D 

Celery and pineapple concoction 
Servings about 3-4

What you will need: 

    • Bunch of celery
    • Half a pineapple
    • A handful of walnuts, toasted
    • Salt and pepper to taste
    • 1 TBSP olive oil
    • Juice of half a lemon
    • 1 TBSP Craisins



    1.Chop the celery into little thin pieces, and place in a bowl. Juice half of a lemon and pour over the celery.
    2. Next chop the pineapple into square pieces and add to the celery. 
    3.Pour a TBSP of olive oil and add salt and pepper to taste. 
    4.Let it sit for about an hour. Meanwhile, roast your walnuts in a pan on your stove. Make sure to keep checking on them so that they do not burn.
    5. After you have let the salad marinate for some time, add the walnuts and craisins and mix well. Enjoy!