Pasta e Fagioli

Makes 8 servings
360 calories; 14g fat; 36g carb; 25g protein
1.5 lbs. lean ground beef
4 oz. salad macaroni pasta, cooked
1 cup onion, diced
2 tsp. minced garlic
4 stalks celery, sliced
4 medium carrots, skinned & sliced
4 cups diced tomatoes, canned
1 cup red kidney beans
1 cup great northern beans
2 cups tomato sauce
1 cup vegetable broth
1 Tbs. white vinegar
1 tsp. basil leaves
1 tsp. oregano leaves
1 tsp. sea salt
1/2 tsp. thyme leaves
1/2 tsp. black peppercorn, ground
Topping per serving:
1 tsp. grated parmesan cheese
1. Brown ground beef in a large pot over medium heat. Drain fat. Add onion, carrot, celery and garlic. Sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 30 minutes.
2. Cook the pasta al dente according to the directions on package. Drain. Add pasta to the pot of soup. Simmer for 5 minutes and serve warm topped with parmesan cheese.

Clean Eats Chicken Lettuce wraps

serves 4

Ingredients:

• 1 tbsp avocado oil
• 1 pound ground chicken breast
• 3 cloves of garlic, crushed
• 1 yellow onion, diced
• 1 cup carrots, julienned 
• 1 pkg sliced portobello mushrooms, finely diced 
• 1/3 cup hoisin sauce
• 1/4 cup coconut aminos
• 1 tbsp coconut vinegar
• 1 1/2 tbsp fresh ginger, minced
• 2 (8-ounce) cans whole water chestnuts, drained and diced
• 3 green onions, thinly sliced
• kosher salt and pepper to taste
• 1 head butter leaf lettuce

Method:

1. Heat oil in a saucepan or wok over medium high heat. Add ground chicken and cook until browned, about 5 minutes. Make sure to crumble chicken as it cooks and drain any remaining fat.
2. Stir in garlic, onion, carrots, mushrooms, hoisin sauce, coconut aminos, coconut vinegar, and ginger and cook until onions are translucent, about 2-3 minutes.
3. Stir in water chestnuts and green onions and stir until tender. Season with salt and pepper to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center or a lettuce leaf like you would a taco. Top with sriracha for an extra kick if desired. Enjoy!

Loaded Spinach Dip

Ingredients:

• 1 10 oz package frozen chopped spinach or 16 0z fresh chopped
• 1 (16 oz) container light organic sour cream
• 1/2 cup greek yogurt
• 1/3 cup homemade mayo
• 1 pkg Knorr leek or vegetable recipe mix
• 1 (8 oz) can whole water chestnuts, drained and chopped
• 3 green onions, sliced
• 1 red pepper, roasted & charred then diced (you could use jarred)
• garlic powder to taste
• salt and pepper to taste

Method:

Combine all ingredients and season to taste. Allow to chill for at least 2 hours. Serve with your favorite veggies, crackers, or chips. Enjoy!

Guacamole Shrimp Salad

Ingredients: 

• 1 lb shrimp, cooked and peeled  
• 10 oz guacamole  (Good Foods is my go-to)
• 1 cup grape tomatoes, halved
• 1/2 cup roasted corn (Trader Joes frozen works great)
• 2 tbsp red onion, diced
• fresh lime juice
• mixed greens (I used arugula and butter lettuce) 
• salt and pepper to taste

Method: 

1. Mix shrimp, guacamole, tomatoes, corn amd onion together. 
2. Top a bed of greens with shrimp and guacamole mix.  
3. Squeeze fresh lime juice over salad.  
4. Salt and pepper to taste. Enjoy! 

***recipe adapted from Good Foods Group.  

Pan Roasted Maple Baby Carrots

serves 4

Ingredients:

• 1 tbsp grass fed butter
• 1 lb. carrots with their tops on, preferably petite carrots, peeled and stems trimmed to about 1/2 inch (do not use bagged baby carrots, if needed use regular carrots and trim them down to 6 inches and cut in half)
• 2  tbsp pure maple syrup
• 1/2 tsp sea salt to taste 
• 1/4 tsp freshly ground black pepper to taste
• 1/2 tbsp fresh thyme, minced

Method:

1. Position a rack in the middle of the oven and heat the oven to 400 degrees F.
2. In a large ovenproof skillet or sauté pan, heat the butter over high heat.
3. Add the carrots and cook, stirring frequently, until they turn golden brown in some spots, about 1 to 2 minutes.
4. Add maple syrup, salt, pepper and thyme and toss well to coat the carrots. Remove from the heat.
5. Spread the carrots evenly in the skillet and transfer it to the hot oven.
6. Roast until the carrots are tender, browned, and a little shriveled, 12 to 15 minutes.
7. Season to taste with additional salt and pepper if needed. Enjoy!

Bacon Wrapped Chicken and Asparagus

Serves 4

Ingredients:

• 4 chicken breast cutlets about 1/4-1/2 inch thick (or two large chicken breasts cut in half and pounded to needed thickness)
• 8 slices all natural bacon (I use Pederson Farms)
• 20 medium asparagus spears, ends trimmed
• 1/4 cup Paleo pesto sauce (use regular if not avoiding dairy)
• salt and pepper to taste
• bakers twine

Method:

1. Heat oven to 400 degrees F.
2. Lay chicken out flat and salt and pepper to taste.
3. Spread 1 tbsp pesto sauce along inside of chicken.
4. Place 5 spears of asparagus on top of pesto.
5. Roll chicken around asparagus and wrap each roll with a strip of bacon (two if necessary to cover well).
6. Wrap each roll with bakers twine to secure, place seam side down on a baking sheet lined with parchment paper.
7. Bake uncovered, at 400 degrees F for 35-40 minutes or until juices run clear.
8. Broil on high 6 inches from the heat for 3-5 minutes or until bacon is crisped. You can wrap the ends of the asparagus with foil if needed to avoid burning. I like them crispy! 

Maple Citrus Grilled Chicken

serves 6

Ingredients: 

• 6 chicken breasts or 12 cutlets
• 3 cloves garlic, minced
• 1/2 lemon, juiced
• 1 lime, juiced
• 1/2 orange juiced
• 3 tbsp dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 1/2 tsp sea salt
• pepper to taste

Method:

1. Combine garlic, lemon juice, lime juice, orange juice, dijon, apple cider vinegar, olive oil, maple syrup, sea salt and pepper in a large container or plastic bag. 
2. Add chicken and allow to marinade for at least 2 hours to overnight (overnight is best).
3. Grill until breasts are cooked through.
4. Enjoy as a side or not op of a fresh garden salad.