Summer Fun Hot Dogs


There is nothing better to eat on a hot summer day than a delicious hot dog. I was trying to think of a way to make a clean version of a chili dog. And I think I did it!! :-)
Bison Chili Turkey Dog (serves 4)
1/2 lb Ground Bison
1 TBS Extra-Virgin Olive Oil
1 1/2 cups Clean Eating Barbecue Sauce (see recipe)
1/2 White Onion, chopped
1 Package of Turkey Dogs
1 Package of 100% WHOLE WHEAT Hot Dog Buns

On a grill, griddle, or open fire (whatever way you most enjoy cooking your hot dogs!!) cook the hot dogs. Meanwhile, heat the TBS of olive oil over medium heat. Throw in the chopped onions and cook until transparent. Add the ground bison. Cook until browned (approx 3-5 minutes). Add the barbecue sauce and simmer for another 3-5 minutes. Place your hot dogs in hot dog rolls, and put about 2 TBS worth of your chili mixture on top of the dogs.

Pair this with some steamed vegetables on the side. Voila. You have yourself an eatin’ clean chili dog.
***** And yes, I am working on getting my camera back so that I no longer have to take pictures from my Blackberry!!!!! :-)

Oh no!!!!


Okay, so July ended up being such a hectic month for me that I have neglected to post delicious recipes! So during this week, there will be a fair amount of posting for old recipes. My apologies!!

I have been on the road, getting ready to make settlement on a house, and various other things that have diverted my attention elsewhere!

So.. no worries people! You will have lots of great recipes coming your way this week.

Tuna Fish Summerized!


I must admit… I was so ravenous when lunch came around that I neglected to take a photo of the finished product. I, therefore, decided to take a photo of the beautiful scenery surrounding me as I consumed such a delicious, light sandwich for a hot Philadelphian day! This was a last minute, thrown together sandwich, but I was so pleased with the results!

Lemony Tuna Fish Sandwich

One Can Light Tuna Fish
2 to 3 TBS Extra Virgin Olive Oil
1 TBS fresh lemon juice
Lemon Pepper Seasoning (yum!)

Mix all of the ingredients together and enjoy over 100% Whole Wheat Bread!!

I paired my sandwich with a handful of raw almonds and an organic red delicious apple! Try it, my friends, it is so light, unlike the conventional tuna fish recipes which call for loads of mayo!

A Very Late 4th of July Post!!!!


My apologies for such a late post for the dishes made on July 4th!! What a day it was.. beautiful and sunny, and full of great eats! I made bison burgers and french fries, clean style! The fiance happily ate it, as well as some of my family members! Nothing is more manly than eating bison and, as it turns out, as good for you in the burger realm!

Bison Burgers

Taken from Tosca Reno, The Eat-Clean Diet

YIELD: 4 burgers
COOKING TIME: 14-20 minutes
• 1 TBS olive oil
• 3/4 cup finely chopped onion
• 2 egg whites
• 1/4 cup oatmeal ground in a coffee grinder
• 1/4 cup mashed sweet potato
• 1 TBS molasses
• 1 tsp crumbled, dried oregano
• 1/2 tsp sea salt
• 1/2 tsp freshly ground, black pepper
• 1 lb ground bison (which I purchased at Whole Foods for a great price!)

Heat olive oil over medium heat in a skillet. Cook the onion until soft and golden. Set aside.
Meanwhile, in a large bowl, mix together egg whites, oatmeal, sweet potato, molasses, oregano, sea salt and pepper.

Stir in onions and bison. Mix the ingredients together with your hands until well mixed. Take a handful of the meat and create a flat patty.

Grill the patties for 7-10 minutes on each side or until the burgers reach desired doneness.

Chicken Sausage and Spinach Pizza


I was perusing clean-eating recipes and found this on an adorable blog, and I must admit, I cannot find it again online! This was a perfect way to lighten up a tough day at work!! I really must recommend this dish… great for a hot July day.

Now in the world of clean-eating, it is recommended that one has very low intake of cheese weekly. So allow this to be your little cheese treat for the week, it is oh so worth it! This recipe also exists as a perfect example as to how to cut corners in clean-eating and get away with making a great meal without having to make everything from scratch!

Chicken Sausage and Spinach Pizza (with a bit of cheese!)

1 lb 100% Whole Wheat Pizza Dough (I recommend Trader Joe’s..)
1 1/2 cups Organic Marinara Sauce
3/4 cup Baby Spinach Leaves
2 Links of Sun Dried Tomato Chicken Sausage, sliced (found at TJ’s, but regular chicken sausage will do!)
3/4 Organic Lowfat Shredded Cheese

Preheat your oven to 375 degrees.

In a skillet, cook the sliced sausage for approximately 3 to 5 minutes over medium-high heat (or until lightly brown). Remove from heat.

On a pizza pan, spread out the dough evenly so that it nicely covers all of the pizza pan (with 1 lb of dough, it will be a perfect amount!). On top of the dough, spread your sauce, leaving about an inch from the edge of the dough. Then, place your cooked sausage and fresh spinach leaves all over the sauced area of the dough.

Place in the oven without the cheese for 8 minutes, pull out of the oven and spread the cheese all around! Put the pizza back into the oven for another 10 minutes (keep an eye on your pizza, as every oven is different!!)

Once it’s finished, let it sit for 2-3 minutes to allow the cheese to cool! Slice and enjoy!!!

Grocery Shopping


One of the most important aspects to clean eating is grocery shopping (duh, no brainer, you say). As this new take on eating is very new to me, I am still slowly getting accustomed. Freshness is a word almost synonymous with clean eating, as you should keep in mind to only eat things that have the ability to spoil quickly. I formerly would grocery shop weekly, however I have found that it is much easier to split my grocery shopping in half to ensure that I have the freshest of foods and that they will be consumed rather than sit and rot before I get to eat it!

In short, when you go grocery shopping, make sure you’re only purchasing foods that have a “BEST BUY: insert date” stamp on it. Any food with a shelf life, you do not want. This does not include frozen fruits and veggies and some whole grain products, of course!

I have a few big things I want to try this week:
(1) Incorporating pre-packaged frozen fruits into my clean eating regimen (I swear by frozen veggies, and often times I put my fresh fruit in the freezer to make it more of an enticing snack!)
(2) Create a super awesome July 4th dinner that the fiance will enjoy (could be a difficult task.. but I am doing my research and through the Eat-Clean Diet cookbook, as well as other recipes from eating-clean websites, I have found some keepers to try)… TO BE CONTINUED….

Agave Nectar


<---- Agave Plant!

Agave nectar is a Godsend for an individual who is following a ‘clean eating’ regimen. It works as a perfect sugar substitute in just about everything- coffee, grapefruit, etc… It can be found, usually, in the same aisle as honey. It has the same consistency as honey. It isn’t as sweet as other sugar substitutes such as Splenda, but it is all-natural. It is not expensive and is yummy (case in point- I’m eating some grapefruit with a bit of Agave Nectar)!

So go ahead! Go out and pick some up! I promise you won’t regret it!

Pulled Chicken Sandwich… Yum.


Okay, so this sandwich I was a little nervous about making because I was making my own barbecue sauce. Also, my fiance would be coming down for dinner, and this would be his first experience of my clean-cooking! I was more than pleasantly surprised with the results of this sandwich.. I must warn, make the barbecue sauce ahead of time, as it does take 2 hours for it to complete! Just serve this sandwich up with some steamed veggies!!! This meal is delicious and filling without giving you the feeling that it’s weighing you down. Enjoy!

BARBECUE SAUCE– Clean style!

(as from the Clean Eating Club)

2 TBS canola oil
1 small white onion, diced
3 garlic cloves, chopped
1 can (6oz) tomato paste (go for organic)
2 tsp ground mustard
1 can (28oz) tomato sauce (again organic)
1/4 cup dark agave nectar (the recipe calls for unsulfured molasses, but allows this as a substitute)
2 TBS Worcestershire sauce
3 TBS white vinegar
1 1/2 tsp ground pepper

In a large saucepan, heat canola oil over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute. Bring the mixture to a simmer, reduce heat to low, and cover partially. Stirring occasionally, simmer for 2 hours. If the sauce becomes too thick, you can thin it out with vinegar. Let cool before serving.

A great benefit to this is that, now, you have a good amount of barbecue sauce to last you a while…. and it’s clean!

(adapted from Clean Eating Club)

1 TBS olive oil
1 medium onion, cut into 1/4 inch thick slices
1/2 cup chopped green or red sweet pepper
3/4 cup barbecue sauce (the recipe calls for this, but add as much, or as little, as you’d like… my fiance was down for dinner, which mean about 1 1/2 cups!)
1 package of chicken tenders (I recommend purchasing grass-fed chicken)
6 whole grain buns

Fill a skillet with water and bring it to a boil, then put the chicken tenders in to poach. Poach for about 5 minutes and remove the chicken from the water. Then with a fork, ‘pull’ the chicken apart…. the chicken may be 66% finished, that is okay, it’s going to be going back on the skillet (the original recipe calls for rotisserie chicken, but this is what I had so I improvised!)

Heat the olive oil in a large skillet over medium heat. Add onion and peppers and cook until soft (5 minutes). Add chicken and barbecue sauce and gently mix together. Simmer until heated through. Spoon mixture onto buns and serve! Delicious!!

A Clean Breakfast!


Clean Eating Magazine has become my little go-to place for ideas on meals. One breakfast, in particular, that I was eager to try was their spinach, tomato, and egg whites, paired with a slice of dry whole-grain toast. In excitement, I ran to my fridge, prepped a skillet for the cooking and shortly thereafter realized I had no tomatoes (whomp, whomp). Oh well! I thought… I’ll just make the meal sans tomatoes. And it was delish! As you can see below, I had my breakfast with one cup black coffee and two cups of water!

Egg Whites with Spinach

(as taken from Clean Eating Magazine)

4-6 Egg whites
1/2 cup baby spinach leaves
Pinch of salt

Combine the ingredients in a skillet over medium-high heat until egg is firm. Voila!

Dry Toast

(as suggested to be paired with the spinach eggs by Clean Eating Mag)

I won’t insult your intelligence by telling you how to make toast, but for the sake of eating clean, I thought I’d just mention what I had eaten. Once plain slice of Ezekial whole grain bread toasted lightly. Very bland, but the bread itself is very good. For the sake of time, as I was running late today, I just threw the egg mixture on top of the dry toast and ran!

Salmon, Quinoa and Steamed Veggies!


I must admit, it can be awfully difficult to find the motivation to cook for one. It’s easy for me to write it off and think, what’s the point in going to all the trouble for just me?? Practice and good health have become my two answers in this inner-monologue! This dish was ridiculously delicious, I was extremely pleased with it’s turn out. And, what’s even more exciting, is that I have leftovers for dinner tonight!

Many people are not familiar with Quinoa, a very healthy grain. I was talking to my roommate about it last night and and her try some, we came to the conclusion that it can be difficult to distinguish from couscous. So, try it! I promise you won’t be disappointed. It’s a heart-healthy meal that is very pleasing to the palate.


Serves 4!


(adaptation of Martha Stewart’s Poached Salmon Recipe)

8 oz. Wild Smoked Salmon
3/4 cup water
1 TBS fresh squeezed lemon juice
2 garlic cloves
Pinch of salt

Combine all of the ingredients (except for the Salmon) into a saute pan… bring to a boil. Once it boils lower the heat to a ‘simmer’ and simmer the mixture for 8 minutes. Meanwhile, slice your salmon into 1 inch slices. Once 8 minutes has passed, place the sliced salmon into the saute pan… simmer on low for 5 minutes (until opaque). Lift out gently and serve! Yum.
Quinoa (keen-wah)

(as taken from the wonderful Trader Joe’s box)

1 cup dried quinoa
2 cups low-sodium chicken stock
Combine the quinoa and the chicken stock in a sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed (10-15 minutes). When it’s finished, the grain will appear to be soft and translucent, and the germ ring will be visible along the outside edge of the grain.

Steamed Broccoli
This easy way of steaming broccoli got me through college! so easy.
1 broccoli floret chopped (or if you’re me 2 cups frozen broccoli… it’s easier on the wallet, people!)
Enough water to cover the broccoli
For those who do not have a steamer, like myself:
In a saute pan (with a lid!) bring water to a boil. After it boils, add your broccoli and cover the pot. Allow it to steam for about 5 or so minutes.