Friday, November 14, 2008



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Thursday, September 11, 2008

Artichoke Dip by Carrian

Artichoke Dip

8 oz cream cheese

1 C mayo

1 C grated Parmesan (real)

1 14 oz Can artichoke hearts-do not drain

1 clove pressed garlic

1 tsp dill

1/8 tsp salt

Mix in a blender or food processor, I don't like doing it by hand. Bake at 375 for 30 min

Sunday, July 6, 2008

Orange Vinaigrette Dressing

This is a recipe from my friend Carrian which I changed slightly

1/3 C. orange juice
2 T. Apple Cider vinegar
1/3 C. vegetable oil
2 T. sugar
1 T. Good seasons dry Italian dressing mix

combine Ingredients and pour over salad I like it over some of the following

-Mixed Greens salad bag with sliced strawberries. Sometimes I add feta cheese as well.

-Romaine lettuce with craisins, carrot slivers, and salmon (I like this for lunch)

If you want to make it clean you could use fresh squeezed OJ, olive oil and forgo the sugar. I haven't tried this yet so if you do let me know.

This is the original recipe I changed just a few things so I could use items I keep in my kitchen on a regular basis.

French Bread

I "borrowed" this off my friend Elise's Blog thanks Elise

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour [I never have bread flour on hand, and it's hard to find here. I use regular flour and it turns out just fine.]


  1. Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
  2. Add salt, oil, and 3 cups flour; beat for 2 minutes.
  3. Stir in 2 cups flour to make a stiff dough.
  4. Knead until smooth and elastic, about 10 minutes. [I do not knead by hand; I use kitchen aid on medium for approximately 5 minutes.]
  5. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
  6. Punch down and divide in half.
  7. Shape dough into two long slender loaves.
  8. Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
  9. Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
  10. Cover and let rise until doubled.
  11. Bake at 375 degrees for about 30 minutes.
  12. Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust. [Turn finished bread onto cooling rack to avoid soggy bottoms. And for a very soft crust, cover cooling bread with dish towel.]
  13. [It's hard to mess this recipe up. Try it. You will suddenly become a baker.]

Saturday, May 3, 2008

Ice Cream Dream Dessert


1/2 Gallon Vanilla Ice Cream
1/2 Gallon Raspberry Sherbet
1/2 Gallon Pineapple Sherbet
2 Pkg's Frozen Raspberries
6 Banana's Sliced
1 1/2 to 2 cans pineapple tidbits

Soften the ice cream and sherbet and stir together, then add the frozen raspberries, pineapple tidbits and banana slices. Stir together and freeze mixture at least over night. Serve in cups with pirouette cookies. Sorry guys there is no clean way about this!

Tuesday, April 29, 2008

Fruit Dip


1 small package of french vanilla pudding
2 cups cold milk
1 small container of cool whip
Almond extract to taste

Make pudding according to package (most use about 2 cups cold milk) however, before you stick the mixture in the refrigerator to cool add the majority of the container of cool whip. Once this is combined add almond extract. I don't measure it I just add a bit at a time until the mixture has a nice almond flavor. If you are trying it by itself It has a stronger almond taste but it needs to be on the stronger side otherwise the fruit will over power it when used as a dip.

Combine with any of your favorite fruits. I love strawberries, bananas and pineapple

Tuesday, April 22, 2008

Grilled Salmon Salad with Orange Basil Vinaigrette


1/4 Cup Frozen Orange Juice Concentrate, Thawed

1Tbsp plus 1 1/2 tsp. Cider Vinegar

1 Tbsp. Chopped Fresh Basil or 1 tsp dried Basil

1 tsp Olive Oil

4 Cups Torn mixed Greens

3/4 Cup sliced Strawberries

10 to 12 Thin cucumber slices, cut into halves

1/8 tsp coarsely ground black pepper


whisk together OJ concentrate, vinegar, basil and olive oil. Set aside 2 Tbsp baste salmon with .

Grill Salmon brushing frequently the OJ mixture. Cool slightly

Toss together greens, strawberries and cucumber slices and divide evenly between two plates

Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with dressing and sprinkle with pepper.

I really liked this salad it was delicious. It's not clean because of the OJ concentrate. To make clean you could try fresh squeezed OJ possibly and use extra virgin olive oil. Also, you can make the salmon have more flavor by using just OJ concentrate instead of the mixture.

Wednesday, April 16, 2008

Oatmeal Protein Smoothie

1/4 Cup Uncooked Oatmeal
1 Tbsp Natural Nut Butter (I use Adams Natural Peanut butter)
1 Scoop Protein Powder
1 Tbsp Organic Honey
1 Tbsp Flax Seed
1 Cup Milk
1/2 tsp Cinnamon


Puree ingredients, Add ice to desired consistency and enjoy! I used chocolate protein powder. The recipe says vanilla is best. I haven't tried vanilla

I know this sounds kind of interesting but it's really good

Chinese Chicken and Rice

Sorry I don't have a good picture

1 lb Boneless, Skinless Chicken Breasts, cut into julienne strips
2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, Minced
1 1/2 Cups Broccoli Florets
1 Cup Mushrooms
1/2 Cup Water Chestnuts
1 Cup Penny Sliced Carrots
1 Cup Green Onions, sliced

2 Tbsp Extra Virgin Olive Oil
1 Tbsp Ginger Root
2 tsp Low Sodium Soy Sauce
1 Clove Garlic, Minced
Dash Hot Pepper Sauce

Combine all marinade ingredients. Place chicken in marinade and let stand for 1 Hour in refrigerator. Meanwhile Make 6 servings of Brown Rice.

Heat Olive Oil in a large skillet and gently saute garlic until just fragrant. Add Sliced chicken and saute until no longer pink. Add chopped vegetables and cook until just soft. Remove from heat. Add the cooked vegetable mixture to the rice when it's finished cooking. Serve piping hot.

I personally don't like mushrooms, green onions or hot pepper sauce so I don't add them.

Saturday, April 12, 2008

Chicken Fried Rice

I stole this from Lindsay Nelsons recipe blog. Sorry I haven't tried to make it but I love fried rice. Unfortunately it's not clean so I haven't tried it. She says it's amazing so I recommend it.

1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
3 Scrambled eggs 2 Carrots (finely grated)
1/2 White onion (finely chopped)
3/4 cup Frozen peas
1/2 cup Butter
1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder
2 cups White rice (not instant)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear Add frozen peas and cook until soft. In a separate pan cook rice then add to the mixture In another pan, scramble three eggs, chop finely and add to mixture Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture Mix all together well, add soy sauce to taste and Enjoy.
*** She used half the garlic and butter... and used instant brown rice. She said it's still DELICIOUS!

Thursday, April 10, 2008

Crockpot Chicken and Rice


4 Breast of Chicken

1 Family size can cream of chicken

1 Pkg Italian dressing mix (not made up)

1 pkg cream cheese

8 servings of Rice


In a crock pot combine chicken, cream of chicken, Italian dressing mix and cream cheese. Cook on low for 8 hours and enjoy over rice. Some people put it over noodles. Sorry I don't have a picture with rice.

Makes about 6-8 servings

Tuesday, April 1, 2008

Bow Tie Pesto Pasta

6 cups Bow Tie Pasta
12 oz of chicken (3-4 breasts)
1 Container Pesto
1 C Craisins
Parmesan Cheese (if desired)

Slice chicken into 1 inch chunks. Grill chicken breasts on the stove. Near the end add a little pesto. In a separate pan boil bow tie pasta. Combine cooked pasta, chicken, remaining pesto and craisens in large bowl

Makes 6 servings

If you want to make this clean substitute the pasta for wheat pasta! thanks Jess for the idea

Parmesan Chicken

1 C. Mayonnaise
½ tsp Garlic
Italian Seasoning (to taste)
Bread Crumbs
Parmesan Cheese
8 Chicken Breasts

Combine mayonnaise, garlic and Italian seasoning in a small bowl. In a separate bowl combine equal parts bread crumbs to Parmesan cheese. Use the mayonnaise mixture to coat the thawed chicken on both sides. Dip into break crumb mixture and place on greased cooking sheet.

Bake 350 to 375 for 45-60 minutes

Makes 8 servings

I love this with Mashed potatoes. It's super easy just be careful not to over cook it. I wouldn't necessarily brown it as much as this picture. Also, I don't use fresh Parmesan I use the bottled one that you would use on spaghetti. It's delicious but sorry NOT CLEAN

Breakfast Cookies

3/4 C Wheat Flour
1/2 tsp. Baking Powder
1/2 C applesauce
1 Egg
1 Medium Apple, chopped-with skins on
1/3 C. brown sugar
1 1/2 C Oatmeal
3/4 C. Raisins or Craisins
1/2 tsp. Cinnamon
1/2 tsp. Salt
1 tsp. Vanilla

Preheat oven to 375. Mix together flour, cinnamon, powder, and salt. Stir in butter/applesauce, brown sugar, egg and vanilla. Add apple pieces, oatmeal, and raisins. Place large spoonfuls on an greased cookie sheet. Bake for 15 min. Cool and store in refrigerator. They don't grow when you cook them like regular cookies so you can space them closer on the pan.

Thanks to Carrianne Cheney for this recipe. I changed it slightly to make it clean. I also like to add nuts (almonds or pecans). I've made them into cookies and bars.

Roasted Asparagus

1 lb asparagus
2 Tbsp Extra virgin olive Oil
1 Tbsp Balsamic Vinegar
1 Clove Garlic
Sea Salt and ground Pepper to taste Cooking Spray

Preheat Oven to 425 degrees. Break off woody stems of each asparagus spear. Rinse well under running water. Asparagus grows in sand and needs a good washing if you don't' want your final dish to be gritty. Toss spears in olive oil, vinegar and garlic. Season with salt and pepper. Lay in a single layer in a shallow baking dish coated with cooking spray. Bake 6-10 minutes

ONLY MAKE WHAT YOU WILL EAT... it's not good as leftovers! I love this it's so fast and really good. It took me about 5 minutes of prep and I cooked them about 8 minutes. I love them with lemon pepper salmon and mashed red potatoes. Enjoy

The begining of the blog

I've loved to cook my whole life. Now that I am finally married and started a family I have finally been able to put my love of cooking to work. After having my first baby in December of 2007 I was looking for a way to get back into shape and since 80% of how you look is what you eat I decided to "really" take a look at what I ate. Now I'll be honest I like my treats, I love the salad bar at Pizza factory drizzled in ranch with a bread stick and I definitely love my moms homemade rolls. Even though I love these so much I think everything is moderation is best. I mean having a treat with breakfast lunch and dinner is great, however, I think a few times a week might be better. After searching and talking with a lot of people I began reading about clean eating. I had seen the results of my friends who were "eating clean" I was sceptical though. I mean the people I knew that ate clean were already in great shape and worked out a ton. I couldn't really be sure it was what they were eating or what they were doing. Well I decided to try clean eating and after a week or so I got the hang of it. Clean eating to me is not a diet it's a way of life. It's about making good food choices for your body to give it the nutrients and energy it needs. I love to clean eat but I am realistic that I can't eat 100% good food 100% of the time. I try my hardest to eat the best and cook the best foods for my family and I don't get discouraged if I to eat something "dirty" as my friend Jessica calls it. If it's going to be a way of life there is no cheating there are choices of foods some of which are a lot better for me than others. I've started this blog so that I can share those "clean" and "dirty" foods with everyone. I know it's hard sometimes to look at a cookbook and say I'll make that.... There is always the worry that it will be disgusting and that you have wasted the last hour cooking for your family only to wish you had just gone out to eat. For this reason I will only post things that I have personally cooked. In the beginning you will probably see a lot of what Jessica likes to call "dirty food" because I have only been eating clean for about 2 months but soon I will have a lot more clean recipes that I have tried and I will share the ones I love. I almost forgot. if you would like to read more about clean eating you can go to the website. I love all three books (clean eating, workout and recipe) and even though most of us don't want to look like a he/she and the website is a little over the top the books are filled with alot of good nutritional and workout information even if you don't want to eat clean