Amy Approved = Creating Harmony Through Fitness & Whole Foods…

I recently had a client ask me to make a list of clean dinners that you can pick up and bring home on nights you are not prepared.  Here it goes:

1.  Jaffa – chicken skewer, cucumber salad, roasted veggies

2.  Cali Fresh – Salad bar & grab an organic rotisserie chicken to top it with.  You should always have dressing made up in your fridge but if not use their balsamic vinegar and oil

3.  Chipoltle’s – burrito in a bowl – veggies, protein, black beans, avocado & salsa

4.  Any grocery store – rotisserie chicken, asparagus (you can blanch & top it with salt & lemon in 3 minutes) & avocado

5.  Bunn Thai – red curry w/ chicken (skip the rice at dinner)

6.  Bunn Thai – grilled salmon & veggies

7.  Hapy Bistro – Hapy salad w/ salmon, chicken, shrimp or lamb

8.  Planted – ANY of their salads or “burgers” w/ lettuce wrap

I hope these ideas help you EAT CLEAN on evenings that don’t seem so calm.  One choice at a time…  You’ve got this!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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I was pleasantly surprised to LOVE these carrot noodles.  When stir-fried they were not crunchy and stayed together like a real noodle would.   When I used them I literally dumped the frozen “noodles” onto my cooked chicken and sautéed them right in.  I bought them at Trader Joe’s in the frozen section and highly recommend you give them a try!

Ingredients:
2-3 organic chicken breasts
1 box carrot spirals (YES you can make your own!)
1 head broccoli
1/2 large onion
Garlic
1 chopped carrot
Salt / pepper
Red pepper flakes
Coconut aminos (Coconut Secret brand)
Teriyaki (Coconut Secret brand)

Sauté the chopped onion & garlic for 3-4 minutes.  Add the diced chicken, season with salt & pepper & cook until done in the middle.  Add the chopped carrot, carrot noodles, chopped broccoli, more salt / pepper, red pepper flakes, coconut aminos & teriyaki sauce.  Sauté until everything softens.  Add any additional seasonings that you enjoy.  Serve hot!!

Ps.  I ate the mixture cold over my salad at lunch and it was AMAZING!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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This VERY creamy cashew ice cream will be a staple in your house as it’s the perfect sweet treat!!  The raw cashews are soaked overnight so when you blend them they make the creamiest, amazing texture.  My sweet client Lettie gave me this recipe but I added raw cacao powder to the above batch to give it a chocolate twist.

Ingredients:
3 cups of raw cashews soaked 4-10 hours (more is just fine)
1/2 cup raw cacao nibs or dairy free chocolate chips
Juice of 1 large lemon
1 cup organic maple syrup (grade A is best but grade B will work)
1/2 cup organic unrefined coconut oil
1 tablespoon vanilla extract
1/4 cup raw cacao powder (optional)

1.  In Vitamix or powerful blender blend the drained cashews, maple syrup & coconut oil
2.  Squeeze lemon juice & vanilla (if adding cacao powder do this now)then blend on high until creamy
3.  Pour ice cream onto parchment paper in a pyrex dish & sprinkle in the chocolate chips
4.  Place into the freezer until set
5.  Scrape into a glass container and store in the freezer – use an ice cream scoop to serve as it is easier than using a traditional spoon

Same recipe but without the cacao powder.  SAFETY FIRST 🙂

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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I took “The Blender Girls” raw vegan ranch dressing recipe and made it mine.  It makes about two cups so you can store it in a glass container or jar.

Ingredients:
1 cup filtered water
1 cup raw cashews, soaked overnight
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 date soaked
1 teaspoon minced garlic (1 clove)
1/2 teaspoon onion powder
2 teaspoons sea salt
1 tablespoon finely chopped parsley (I used organic dried)
1/2 teaspoon dill (I used organic dried)

Throw the water, cashews, lemon juice, acv, drained date, garlic, and salt into your Vitamix and blast on high for 30 – 60 seconds until smooth and creamy.  Taste and add more seasonings as desired.

Enjoy!

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These are staples you will find in my house at all times.  I have discovered that whipping them up quickly when they are out is easier than taking 2-3 hours on a weekend day.  HOWEVER…with that being said, if you don’t have time during the week, make it happen over the weekend!!!

FOOD PREP makes eating clean whole foods easy!!!  It’s so important to be prepared as life is BUSY.  Above you will see a batch of my homemade granola bars, a huge salad, black bean hummus, avocado dip, homemade sourdough bread & chopped / bagged celery.  At dinner I always make extra.  For example, on turkey burger night my mix makes enough for 8 burgers so I can feed my family and then have enough leftovers for quite a few lunches.

Avocado Dip
3-4 avocados
Dried or fresh cilantro (I often use organic dried because it’s always in my spice drawer)
Juice of 2 lemons
Salt

Blend in your Vita-mix & store in a glass container.

Black Bean Dip
2 cans organic (non-BPA cans is best) black beans
Dried or fresh cilantro (I often use organic dried because it’s always in my spice drawer)
Juice of 2 lemons
Salt

Blend in your Vita-mix & store in a glass container.

Big Salad (chop & store in glass bowl)
1 head Napa cabbage
Kale
Romaine lettuce
Apple
Onion
Carrots
Celery
*do not add tomatoes, avocados or anything that will brown / wilt fast

Salad dressing
Daily I use black bean hummus, avocado dip and salsa (Costco has large ones that do not contain any preservatives).  These 3 things are a staple in my diet.

Amy’s Granola Bars
6-8 bananas
1/4 cup organic unrefined coconut oil
1/4 cup raw almond butter
Cinnamon
3 cups gluten free oats
1 cup sprouted pumpkin seeds
1/4 cup organic chia seeds
1/2 cup chopped unsulphured dried fruit (optional)

In your Kitchen Aid mixer put the bananas, oil, almond butter & cinnamon and mix until creamy.  Add in the oats, seeds & optional dried fruit.  Spread into a Pyrex pan & bake at 350 for 20 min.  Once cooled cut into small squares and put into 2 glass containers.  Store one in the fridge and one in the freezer.  It’s the BEST when you open the freezer and have fresh granola bars ready to eat!!!

Kale chips
Kale
Avocado oil
Salt

De-stem the kale, massage with oil & salt.  Bake for 12-15 min at 250.  Store on your counter top.  They re-cook well if they wilt a bit.

Sourdough bread – I make this for my family but it does not work for my gut as it’s gluten degraded not gluten free.  If you would like a starter please let me know!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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                                                                                Before
                                                                                 After

Many of you probably already make these on a regular basis but I thought I would share the recipe I made up because they were a HIT!!!

Ingredients:
1lb organic turkey burger (best price is Costco)
1 onion
Garlic
1/2 bag frozen spinach (I buy organic at Trader Joe’s)
1/2 bag frozen corn (I buy organic at Trader Joe’s or Costco)
Salt / pepper
Coconut aminos – a dash or 3
Garlic sauce (same brand as coconut aminos) – a dash or 3
Organic smoked paprika
Organic dried cilantro
Red bell peppers x 3 – you can probably use up to 5 as I had a lot of meat leftover

Preheat your oven to 350.  Saute the garlic & onion.  Add the turkey burger & brown.  Add the frozen spinach, corn, coconut aminos & garlic sauce.  Continue to brown.  Add the spices (generously) and season to taste.  Cut your bell peppers in half, rinse out the seeds & fill them with the meat / veggie mixture.  Bake for 20 min at 350.  I ate 3 halves (I KNOW!!!) for dinner and then 2 more halves cold, the next day for lunch.  SUPER YUMMY!!!

ENJOY!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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