Rachel Maser

Rachel Maser @cleanfoodcrush

Clean Eating made SIMPLE & FUN
Happy Mom to 4 | Cookbook Author
Recipes: CleanFoodCrush.com
Email: cleanfoodcrush@gmail.com
CLICK ⤵FREE meal plan


Turkey with Mushrooms & Butternut Squash Skillet {Turkey on a WEEKNIGHT!?!
Yes! It's actually quite simple, and an underutilized lean protein!} Makes about 4 servings
1 Tbsp avocado, or olive oil
1 lb turkey breast, skinless
1 tsp sea salt, divided
1/2 tsp black pepper
1 small butternut squash, peeled and cut into 1/2 inch cubes (about 10 ounces)
2 Tbsps avocado, or olive oil
8.8 ounces fresh button mushrooms
4 cloves garlic, minced
2 tsp chopped fresh thyme or 1/2 teaspoon dried thyme
Preheat the oven to 350F.
Heat the oil in a large skillet over medium-high heat, until hot. Add the turkey, sprinkle with sea salt and pepper. Sear until lightly browned on both sides.
Meanwhile in a large bowl combine the butternut squash cubes with mushrooms, 2 Tbsps olive oil, salt, pepper and garlic. Toss to coat.
Transfer the butternut squash and mushrooms to the skillet, next to the turkey.
Roast in your preheated oven for about 25-30 minutes or until the turkey is just cooked through and the veggies are golden.
Remove from oven.
Immediately wrap in foil.
Let rest for several minutes.
When ready, slice the turkey breast, garnish with fresh thyme and serve warm.

No-Bake Strawberry Chocolate Protein Balls – Clean Eating Recipe

These are a great stand-in for all of that artificial {Valentine} candy!

Yield approx. 22 balls


3/4 cup all natural peanut butter
1 cup uncooked rolled oats
1/3 cup raw honey or pure maple syrup
1 tsp vanilla extract
2 scoops chocolate protein powder
1 – 2 Tbs slivered almonds
1 cup unsweetened FREEZE-DRIED strawberries OR 1 Cup unsweetened FREEZE-DRIED rasberries
1/2 cup dark chocolate chips/cacao (optional).. I love Lily’s brand sweetened with stevia

Combine all ingredients VERY well in a large bowl.
Form into 1 inch balls.
Keep refrigerated or frozen.
{I love how these taste frozen!}

Brussels Sprouts & Brown Rice Salad {A DELICIOUS + Nutritious side-dish idea!}
Makes 2-4 servings
1 cup brown rice, cooked
1 red small onion, sliced
2 Tbsps red wine vinegar
10oz farm grown Brussels sprouts
8 fresh radishes
1 juice of fresh lemon
1 small handful of dried goji or cranberries
2 Tbsps avocado oil or extra virgin olive oil
Preheat the oven to 350F.
Place the red onion slices in a bowl and add the red wine vinegar. Scrunch them together and set aside. Using a sharp knife, slice the Brussel Sprouts and radishes thinly.
Place the sprouts in a baking tray, season with salt and pepper and drizzle 1 tbs of olive oil, then mix to get them all coated. Roast in the preheated oven for about 12-15 minutes.
In a big bowl or platter add the rice, onions and Brussels sprouts, goji and toss together.
Drizzle with lemon juice, oil and season with sea salt and pepper to taste, then stir and serve.

Chicken Taco Salad with Creamy Cilantro-Lime Dressing
{Basically change your Dinner plans...THIS needs to happen TODAY!}
Makes 4 servings
2 Tbsps avocado oil or olive oil
1lb boneless skinless chicken breasts, cut to bite-size
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp sea salt
2 large heads romaine, chopped
2 large ripe tomatoes, diced
1 ear of corn, chopped
1/2 cup black/or kidney beans, drained and rinsed if using canned
1 avocado, peeled and diced
1/4 cup plain Greek yogurt
juice from 1 fresh lime
1/4 cup cilantro leaves, chopped fine
Extra lime for serving
Rub chicken with paprika, cumin, pepper, sea salt.
Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook for about 5-7 minutes, stirring constantly until all chicken bites are golden brown and just cooked through. Allow chicken to rest in the pan, removed from the heat while you assemble the salad.
In a large bowl, add the lettuce and evenly sprinkle with the tomatoes, corn, black beans, avocado and chicken; set aside.
Make the dressing in a small bowl; add the yogurt, lime juice, salt and pepper and whisk to combine. Add the cilantro and stir to incorporate.
Before you serve the salad, drizzle with dressing and toss to combine.
Serve with fresh lime wedges.
📌Pin it! https://cleanfoodcrush.com/chicken-taco-salad-clean-eating/

Love is in the air❤💚💛
And the kids are begging for a break from all of the refined sugary baked goods... (I made that part up)
BUT, these melon hearts are PERFECT for parties or an afternoon snack this month!
Cut various melons using a heart cookie cutter.
Thread hearts onto wooden sticks.
Serve with Greek yogurt.
I used plain Greek yogurt and flavored it with a bit of vanilla extract, and a touch of raw honey.
Enjoy! 💚-Rachel .
👉CleanFoodCrush.com .

15 Minute Greek Salad
{A fresh side salad to brighten up your meals...the dressing is SIMPLE and delicious!}
Makes 2-3 servings/double for larger groups
1 large organic cucumber
2 cups cherry tomatoes, cut into halves
1 medium red onion, diced
3.5 ounces fresh feta, cut into cubes
3 Tbsps pine nuts(or any other nuts you prefer)
1/2 cup fresh sweet corn, chopped from the cob
2 Tbsps extra virgin olive oil or avocado oil
2 Tbsps Sherry vinegar
a pinch of sea salt and pepper
a small bunch of cilantro or parsley, chopped
Arrange the veggies into layers on a large platter or place them in a bowl.
Make the dressing in a small bowl, whisking the oil with vinegar, salt, pepper and herbs.
Sprinkle pine nuts, corn and drizzle the dressing all over the salad.
Toss well to combine and serve.

Caramelized Honey-Lime Chicken with Roasted Winter Veggies .
{The PERFECT Weekend Wintertime meal, made EASIER than you might think!}
Your house will smell incredible while it's cooking!
Serves about 4
1 free range whole chicken
10 oz organic baby potatoes, cut in halves
10 oz farm carrots, chopped in big pieces
6 oz parsnips, chopped in big pieces
Marinade ingredients:
2 limes, juice and zest
3 Tbsps raw honey
2 Tbsps ginger powder
1 Tbsps smoked paprika
4 garlic cloves, minced
4 Tbsps extra virgin olive oil, or avocado oil
2 tsp sea salt
1 tsp freshly ground pepper
Fresh rosemary sprigs
Whisk marinade ingredients in a small bowl.
Rub the marinade all over the chicken, then place it all in a large resealable bag. Marinate chicken in the fridge for up to 24 hours.
Preheat the oven at 350F. Place the chicken with all the marinade juices in a roasting tray together with potatoes, carrots, parsnip, and fresh rosemary sprigs. Roast for 1.30 to 2 hours or until the thigh juices run clear when tested with a skewer.
When the chicken is done, place it in a new dish, cover with aluminium foil and let it rest for 15 minutes before carving.
. 📌Pin it! https://cleanfoodcrush.com/caramelized-honey-lime-chicken/

Since high school I've hated Valentine's Day.
Maybe you have too?
Do I hate chocolate? (nope😋)
Do I hate flowers? (not at all)
Do I hate fancy dinners?(not even close)
Do I hate heart shaped sugar cookies. (no way-plus I have an amazing recipe for them)
Do I hate LOVE? (absolutely not)


Valentine's Day hate is what happens when something doesn’t turn out the way we wanted or when we don’t get the anticipated satisfaction from another's reaction.

We compare ourselves to other people/relationships, instead of looking at what we really want in our own lives - and making THAT happen.
Valentine's Day places too much pressure on external factors for feelings of satisfaction.

Instead of hating on Valentine's Day, what if we used it as a BIG, glittery, yearly reminder to increase the love we give to others - daily - consciously - all year long.
#noHallmarkcardrequired (I'm still baking heart shaped sugar cookies with the kids at some point though)

Brown Rice Stuffed Peppers 😊
{Clean Eating weekend comfort food Hot out of the oven!} Makes 6 servings
6 green bell peppers, remove and discard the tops, seeds, and membranes.
1.5 pounds grass fed ground beef, or ground turkey
1 medium yellow onion, diced
6-8 stalks fresh celery, diced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Sea salt and pepper to taste
1 teaspoon Italian seasoning
1.5 cups pre-COOKED brown rice or quinoa (I keep pre-cooked brown rice on hand for meal prep...for this recipe it was only a matter of measuring the rice)
1, 25-28 oz glass jar of favorite low-sugar, all-natural marinara sauce.
6 Tbsp favorite cheese, optional .
Preheat the oven to 350 degrees f.

In a large stock pot of boiling water, parboil the peppers until tender, just 3 minutes. Remove and let dry on paper towels.
In a large skillet over medium-high heat, add the meat, onions, celery, and seasonings. Cook until the meat is browned, stirring to break up the lumps(drain grease). Add the precooked rice and sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers evenly with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 20-25 minutes. Sprinkle each with 1 Tbsp shredded cheese (optional) and broil for 5 additional minutes.
❤-Rachel .
📌PIN it! http://cleanfoodcrush.com/stuffed-peppers/

Crispy Garlic Chicken and
Zucchini {DELICIOUS + Grain Free!
This will become a family favorite!}
Makes 3-4 servings
2 Chicken Breasts, sliced in half in length
3 Tbsps avocado oil, or extra virgin olive oil
1/3 cup almond meal
4 Tbsps extra virgin olive oil
2 Tbsps grated parmesan
3 medium zucchini, chopped bite size
2 garlic cloves, minced
2 free range eggs
Sea salt and pepper, to taste
To make the chicken: In a shallow dish whisk the 2 eggs with a pinch of sea salt and pepper. In another dish, add the almond meal, 1/2 tsp sea salt and fresh ground pepper.
Preheat a large skillet and drizzle with 2 Tbsps of oil. Dip the chicken in the egg mixture, then coat it with the almond meal and place it in the skillet. Cook on each side for about 4 minutes until the outside is crispy and the chicken is cooked throug. Set aside.
Add 2 Tablespoons of oil back to the skillet and sauté the minced garlic for just a minute. Add the zucchini to the skillet and sauté until just tender. Season with salt and pepper to taste and add the parmesan. Add the chicken back to the skillet and heat for a minute or so.
Serve immediately.

Perfectly balanced 400 calorie FIT meal Cheat Sheet.

i.e. HOW to reach all of your Goals this year!

This is your 2017 Food Prep secret weapon for when you don’t know what to make, or want to prep a few meals ahead of time.

Pick ONE option from each category:

Experiment with your own combos!

Step 1: Protein – 120 calories chicken, turkey, fish, tempeh, tofu, edamame, or eggs made with 1 tsp HEALTHY oil.

Step 2: Grain – 1/2c quinoa, brown rice or diced, cooked sweet potato.

Step 3: Greens – 1c kale, baby spinach, or other leafy greens (I used fresh chopped Red Leaf lettuce, here)

Step 4: Veggies – 1c roasted, steamed or raw veggies

Step 5: Beans – 2T-3T of your choice of beans(optional) If using canned, be sure to rinse!

Step 6: Fat – 50 calories avocado, feta cheese, hummus, guacamole, or homemade dressing (from CFC dressing guide). Unlimited fresh lime, lemon juice, or vinegar may also be used as additional dressing.

Step 7: Seal, store (dressing/fats separate) in the refrigerator & eat within 3-4 days.

Here are Six DELICIOUS Fit-Bowl Recipes:






https://cleanfoodcrush.com/shrimp-bowls/ ❤Rachel

Who wants some!?!🙌 .
📌Pin it! http://cleanfoodcrush.com/fish-taco-bowls/
. {GREAT for a crowd - Excellent for Food Prep - Pick & choose your own fave toppings - Perfectly balanced meal!} Makes 4 servings
2 corn on cob, cooked, kernels cut from cob
2 cups cooked brown rice (I added the juice of a fresh lime + chopped cilantro leaves to the rice)
2 Tbsps avocado oil or olive oil or coconut oil
4, 4-5 oz skinless, cod or halibut filets
6 cups mixed baby greens
1/2 cup prepared black beans, rinsed well if using canned
1 avocado, diced
1/2 red cabbage sliced very thin
1 red pepper, sliced (I roasted mine)
1 cup grape, or cherry tomatoes, sliced
Fresh lime wedges, and fresh cilantro to serve
Heat oil in a large frying pan over med/high heat, pat dry fish with paper towel, then season with a pinch of sea salt & pepper.
Cook fish for about 4-5 minutes per side, until flakes easily. Cover tightly or wrap in foil while assembling the salads.
Divide all ingredients evenly between 4 large bowls, adding warm fish last.

I made a homemade Cilantro-Lime Vinaigrette to drizzle over these bowls...
That recipe will be on the CFC website with this post, later tonight.
📌Pin it! http://cleanfoodcrush.com/fish-taco-bowls/

Fresh Mango Salsa {Just MAKE it already! 🍍🌴}
2 small avocados (ripe but semi-firm), diced
2 medium tomatoes, diced
1/2 cup red onion, diced
1 medium fresh mango, diced
1 clove garlic, minced
1 Tbsp fresh lime juice
Sea salt and freshly ground black pepper to taste
Fresh parsley, cilantro, or mint as garnish.
In a large glass mixing bowl gently toss
together avocado, mango, tomato, onion, garlic and lime
and season with sea salt and pepper to taste. Sprinkle with fresh chopped
parsley, cilantro, or mint.
📌Pin it! http://cleanfoodcrush.com/easy-to-eat-clean-grilled-chicken/

Spicy Shrimp with Apple Salsa on Crisp Lettuce Wraps
{Dinner TONIGHT!
This is so SIMPLE to prepare - you'll have dinner ready in 20 minutes!}
Makes 2-4 servings
For the salsa:
1 large apple, chopped into small cubes
10 cherry tomatoes, chopped
1 small red onion, finely diced
1 small bunch of cilantro or parsley, chopped + a bit more to garnish
1 Tbsp avocado oil
juice from fresh 1 lime + a few thin slices to garnish
sea salt and pepper to taste

Spicy Shrimp:
10 oz fresh shrimp, peeled
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
1 Tbsp olive oil

10 big Romaine lettuce leaves
1 avocado, diced to garnish

Make the salsa first, by gently combining all the salsa ingredients together in a bowl.
In another bowl, mix the cumin, chilli powder, paprika, salt, pepper and coat the shrimp with this seasoning mix.
Heat a skillet over medium-high heat with 1 Tbsp of oil. Once hot, add the shrimp to the skillet and sear on both sides for about 2-3 minutes, until cooked through.
To assemble the wraps, add one spoonful of salsa to each romaine leaf, diced avocado, a few shrimp and a bit of cilantro/parsley on top.

Grilled Chicken with Fresh Mango Salsa {Brighten up your January!
the colors on you plate will instantly brighten your mood, and have you daydreaming of Summer days! 🌴🍍} Makes 4-6 servings
4 (6 oz) chicken boneless skinless breast
1 Tbsp fresh lime zest
1/3 cup fresh lime juice
2 Tbsps avocado oil, olive oil, plus more for brushing grill
1 1/2 tsp raw honey
3 cloves garlic, minced
sea salt and freshly ground black pepper
Salsa Ingredients:
2 small avocados (ripe but semi-firm), diced
2 medium tomatoes, diced
1/2 cup red onion, diced
1 medium fresh mango, diced
1 clove garlic, minced
1 Tbsp fresh lime juice
Place chicken on a cutting board, cover
with a sheet of plastic wrap and pound thicker
parts of chicken to an even thickness. Transfer
chicken to a resealable plastic bag.
In a small mixing bowl whisk together lime zest,
lime juice, olive oil, honey, garlic and season with 1 tsp
salt and 1/2 tsp pepper. Pour marinade mixture over
chicken in the bag. Seal the bag, then rub marinade over
chicken. Allow to rest in refrigerator 2 - 4 hours.
Preheat a grill over medium-high heat. Brush
the grill grates lightly with oil then grill the chicken for
about 4-5 minutes per side, or until it's fully cooked
through. Remove and let it rest for 5 minutes covered with
Meanwhile, in a medium mixing bowl toss
together avocado, mango, tomato, onion, garlic and lime
and season with salt and pepper to taste. Spoon a
generous amount over chicken and sprinkle with fresh chopped
parsley, cilantro, or mint.
📌Pin it! http://cleanfoodcrush.com/easy-to-eat-clean-grilled-chicken/

Turkey Stuffed Peppers {THESE were SO good tonight! Very SIMPLE too! Try them this week!}
Serves 6
4 bell peppers
1 Tbsp avocado oil, or olive oil
1 yellow onion, diced
8 ounces fresh mushrooms, diced
1 pound ground turkey
1 tsp sea salt - or to taste
1/4 tsp ground pepper
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp dried oregano
1/2 tsp red pepper flakes
3 Tbsps tomato paste
28 ounces crushed tomatoes
3/4 cup COOKED brown rice
2 cups fresh baby spinach, chopped
1/4 cup shredded mozzarella (optional)
1/2 cup chicken stock
Cut peppers in half, remove the seeds, place in a large glass baking dish and set aside. Preheat oven to 400 degrees.
Heat the oil in a large skillet over med/high. Add onion, sea salt and pepper, and cook for 5. Add the mushrooms and cook for another 2 minutes.
Add the turkey, garlic powder, oregano, paprika, red pepper flakes.
Cook while breaking up the meat for 5-7 minutes until no longer pink.
Add in tomato paste and stir. Add the crushed tomatoes and simmer over low heat for 10 minutes, stirring occasionally. Adjust seasonings to taste. Add cooked rice, spinach, and stir to combine.
Spoon the mixture into bell peppers.
Top each pepper with a little bit of cheese. Pour the chicken stock into the bottom of the baking dish and cover the dish lightly with foil. Bake for about 25 minutes.

I have felt a VERY strong push to tell my story to others, because it gives us ALL the POWER to realize that CHANGE IS POSSIBLE, and what we tell ourselves TODAY is what really matters - NOT WHERE we were yesterday!
MY STORY. My REAL story. Not the shiny, pretty clean food, healthy kids, recipe book “perfect" life: story...but, me.
When I was 16, I moved out on my own. I grew-up in the small town of Moab, Utah. It probably surprises you that I smoked cigarettes heavily from the age 16-20. I became involved with drugs. I liked to smoke weed occasionally, but I really preferred crystal meth. For 2 years I lived for it. I loved the high I could get, then I would crash HARD. Losing all energy, and staying in bed for a few days at a time. My health and ambition COMPLETELY sucked. I thought that I was a lost cause. I didn’t know what to do about any of it.

Something inside me eventually said to change, so I did. Nothing big happened. I just realized that it was probably going to kill me (and life was NOT enjoyable)...I stopped using drugs completely...I don't know, maybe I just grew out of it, but decided to make myself stop.
I wanted a better life. I felt strongly that BETTER was a choice.

When I became pregnant with my first baby at 20, I stopped smoking cigarettes. Just like that. I had always wanted to be a mother, so I told myself to just stop.

Throughout my 20’s I gave birth to 4 (adorable) children, was not very active, and became highly addicted to something else: SUGAR.

I loved to bake, and make treats. I felt like CRAP. I just thought, “Well, I’m getting older, this is just what happens.” I also thought I was being such a “good” mom by making them enormous amounts of cookies and cupcakes, just about every day.
Something happened once again...I faced the truth that was inside screaming at me all along...I realized that I absolutely knew better.
Just like nicotine...the sugar was VERY addictive, but it was still a choice.
I was making excuses. I was taking the easy way out every day.
The thing is, that it was NOT really that easy! I was not happy with my energy or physical appearance.
Continued in comments 👇

FAST One-Pan Taco Skillet .
Yes Please!!! .
Make this a complete meal by serving in lettuce leaves, wrap-style.
Serves 4-6
2 tsp avocado oil, or olive oil
1lb ground beef, grass feed if possible
1 yellow onion, diced
5 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp cayenne pepper
sea salt to taste
2 cups red kidney, OR black beans, rinsed well if using canned
2.5 cups fresh, diced organic tomatoes
1/2 cup high quality grated colby-jack cheese (optional)
2 ripe avocados, diced
fresh chopped cilantro leaves, or parsley
1 red chili, finely sliced

Heat oil in a large pan, add onion, garlic and cook until translucent.
Add beef and cook until browned, for about 6-8 minutes, stirring occasionally.
Season the meat with paprika, cumin, cayenne pepper, sea salt to taste and stir in the chopped tomatoes and beans. Reduce the heat to low and cook for approx 15 mins.
Sprinkle the grated cheese on top and cover with a tight lid. Cook for about 5 more minutes, until all the cheese is melted.
Remove the lid, top with green onion, avocado slices and chili.
📌Pin it! http://cleanfoodcrush.com/fast-taco-skillet/

Who is in need of Food Prep Inspiration!?! 🙌🙌🙌
👉Go to: http://cleanfoodcrush.com/massive-food-prep-list/
For an AMAZING wealth of information on How-To-Prep🤓
PLEASE do not become overwhelmed.
The goal is to implement an idea or two, until your weekly planning is easier! ❤
👉Go to: http://cleanfoodcrush.com/massive-food-prep-list/

Honey Lemon Garlic Salmon
Still time to make it tonight!
{If you have been searching for the SIMPLEST- most DELICIOUS Salmon recipe - THIS is it!
Sure to become a weekly Dinner in your home! 🐟}
Serves 6 - 8
1/4 cup coconut oil, or clarified butter
1/4 cup raw honey
4-6 large cloves garlic, minced
juice of a fresh lemon
2.5 lbs. salmon
Sea salt, to taste
freshly ground black pepper, to taste
fresh chopped parsley - garnish
Preheat oven to 375° f Line a large baking sheet with a piece of foil.
In a saucepan, melt the coconut oil over low­ heat. Add the honey, garlic and lemon, and whisk until the mixture is well combined.
Place the salmon onto lined baking sheet. Pour the honey mixture over the salmon. Sprinkle with sea salt & pepper. Fold the sides of the foil over the salmon to cover and completely seal. Using additional foil if needed.
Bake until cooked through, about 16 - ­18 minutes. Open foil carefully & broil under the broiler for a few more minutes until the salmon is a pretty caramelized color.
Serve with fresh lemon & parsley.
💚-Rachel .

And a close-up...see you in 2017😘

Happy New Year, from my home to yours! 🎉🎉🎉
Thank you for your friendship, and support during 2016.❤
We've built an AMAZING community TOGETHER.👭👭👫👫
Excited for 2017! 🎉💃💪

Party {fiesta!} Avocado Cups🎉
Serve these at your PARTY...the only thing they are missing is a spoon! 🤔 📌Pin it!- http://cleanfoodcrush.com/avocado-cups/

Serves 8 as an appetizer
Filling Ingredients:
1 (15 ounce) black beans, rinsed well and drained, or 1.5 cups freshly cooked black beans
2 ears of fresh corn, husked and kernels chopped from the cob
8 roma or garden tomatoes, diced
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
1 medium red onion, diced
1/4 cup fresh lime juice
2 Tbsps red wine vinegar (optional)
Splash of hot sauce (optional)
Sea salt and freshly ground black pepper to taste .
Combine everything gently in a large glass bowl.
Adjust flavor as desired.
Let sit on the counter for 30 minutes before serving, for best flavor.
Halve 4 ripe avocados, and remove seed.
Brush avo halves with fresh lime juice.
Fill generously with salsa above.
Pin it!👉- http://cleanfoodcrush.com/avocado-cups/

Cranberry Apple Crumble
{A WARM - filling Winter Breakfast idea!}
Makes 6 servings
2 lbs apples, peeled, cored and chopped
1 1/2 cup fresh cranberries
1 Tbsp orange zest
1 tsp cinnamon
1 tsp nutmeg
4 packets stevia extract (or other sweetener of choice)

For the crisp topping:
2 Tbsps coconut oil
1/4 cup sunflower seeds
1 cup gluten-free rolled oats
2 Tbsps maple syrup
1/2 cup pecans, chopped
1/2 cup almond flakes

Preheat the oven to 350F.
In a large bowl, mix the apple pieces, cranberries, orange zest, cinnamon, nutmeg, and stevia. Stir to combine, then pour all the fruit filling into an oven proof dish covered with a lid and cook in the oven for about 15-20 minutes. Don’t overcook it as we still want the fruit to be a bit crunchy in texture.
Meanwhile, prepare the crumble, in a separate bowl. Stir in the oats, sunflower seeds, pecans, almond flakes, maple syrup and coconut oil. Using your hands, mix well to get all combined and coated evenly.
Place the crisp mix on a baking tray lined with parchment paper and roast in the oven for 15 minutes.
After 15 minutes, when the fruit mix is bubbly, take it from the oven, and cover it with the crispy oatmeal and nuts mixture. Return it to the oven for 5 minutes more.

Ooohhh...this is good!

Mini-Melty Eggplant Pizzas .
{These are sooo good! If you're an eggplant fan -TRY!}
Makes 2-3 servings
2 medium eggplant
2oz sun-dried tomatoes
1/2 cup cherry tomatoes in tomato sauce
2 Tbsps olive oil
1 garlic clove
1/4 cup grated mozzarella cheese
handful of fresh basil
1 tsp dried oregano
Preheat the oven to 300 degrees.
Slice the eggplants into 0.5 inch thick pieces(on length), brush with a little oil, season with a pinch of sea salt and
pepper and place on a baking sheet. Bake for 15-20
minutes, until tender.
Meanwhile place the dried tomatoes, olive oil, salt, garlic and
tomato sauce(keep the cherry tomatoes separately from the sauce
whole to top up the pizza) in a food processor. Pulse until
you have a smooth paste, about 1 minute.
Once cooked through, spread some of the dried tomatoes
paste on top of the eggplant slices, following with cherry
tomatoes, mozzarella, basil leaves and a sprinkling of
dried oregano.
Return the baking tray to the oven for a further 5 minutes,
until the mozzarella is melty.

Pesto Salmon with Green Beans and Tomatoes
{A super QUICK one-pan weeknight meal idea!} Makes 2 servings
2 (6 oz) salmon filets, skinless
1 lb fresh green beans, ends trimmed
1 pint mixed cherry tomatoes, halved
sea salt and pepper to taste
2 Tbsps pesto sauce
half of a fresh lemon
Preheat the oven to 400 degrees.
Place the beans on a cast iron pan or oven-safe dish,
layer the salmon fillets over the brans, and spread 1 Tbsp of pesto on each filet.
Add the tomatoes to the pan, sprinkle sea salt, pepper and squeeze fresh lemon over the top.
Place the pan in your preheated oven and roast for about
20 minutes, until the salmon is flaky, and cooked through.
❤Rachel .
👉Cleanfoodcrush.com .

One Pot Smoky Chicken with Chickpeas and Kale
- {A DELICIOUS one-pan meal idea for cold Winter nights}
Makes 4-5 servings
1 tbsp avocado, or olive oil
1 1/2 lbs chicken thigh filets
1 red onion, diced
2 cloves garlic, finely sliced
1(15oz) can chickpeas, drained and rinsed
15oz glass jar/or fresh chopped tomatoes
1 cup coconut milk
2 tsp smoked paprika
2.5oz kale, shredded
Heat oil in a large skillet over a medium heat.
Add the chicken thighs and cook for a couple of minutes on each side, until nicely browned. Remove from the pan and set aside.
Add the onions to the pan and cook over a low heat for 5-6 minutes, until soft.
Add the garlic and cook for another minute or two. Add the chickpeas, followed by the chopped tomatoes, coconut milk and smoked paprika. Return the chicken to the pan, nestling it in under the sauce, and then top with the kale.
Place a lid on the pan and cook over low heat for 25 minutes, removing the lid for the last five minutes.

Holiday entertaining this weekend???...These little egg cups are begging to be apart of the brunch!
So impressive, yet...EASY!

PIN it! CleanFoodCrush.com/ham-n-egg-cups

Fresh eggs
Applegate uncured ham
Cherry tomatoes, sliced
Asparagus tops
Sea salt and freshly ground black pepper to taste
Optional: fresh herbs such as scallions, basil, or oregano

Preheat oven to 350 degrees f
Spray or coat regular size muffin tins with olive, avocado, or coconut oil.
Place one slice of ham in each tin, to form a cup.
Carefully break egg into each ham slice.
Top with Asparagus and tomato slices. Sprinkle with sea salt and pepper.
Bake in preheated 350 degree oven for 18-20 minutes until egg whites are set.
Sprinkle with fresh herbs before serving.
For food prep, cover tightly, refrigerated, for up to 3 days.
💚-Rachel .
👉PIN it! CleanFoodCrush.com/ham-n-egg-cups

Kale Chicken Caesar Salad
{We are still focusing on Real, Whole Foods this week! My family will indulge in several of our very favorite holiday treats...but meals are kept clean, bright, and nutritious}
Makes 2-3 servings
1 large bunch of green kale, stems removed, and finely chopped
1 avocado, diced
1/2 cup sliced cherry tomatoes
1/4 cup fresh parmesan, grated
2 chicken breasts, cut on the length to get 4 chicken fillets
2 tsp avocado, or olive oil
1 tsp dried oregano
1 tsp chili flakes
sea salt and pepper to taste (abt 1/2 tsp each)

For the dressing:
4 Tbsps avocado/olive oil
2 Tbsps Dijon mustard
2 Tbsps raw organic honey
2 Tbsps Balsamic vinegar
1 garlic clove, finely minced

In a bowl, combine the chicken with the oil, sea salt, pepper, dried oregano, chilli flakes, toss to get all the pieces coated.
Heat a skillet over medium heat, and add the chicken. Pan fry for about 4-5 minutes on each side, until the chicken is cooked through and tender. Transfer to a chopping board, and cover it with foil until you’re ready with the rest of the salad.
Meanwhile, prepare the dressing by whisking all the ingredients in a small glass bowl.
Slice the chicken and place it a large bowl together with the chopped kale, avocado, tomatoes, and parmesan.
When you are ready to serve stir in the dressing and mix well.

Taco Stuffed Avocados
{A QUICK Dinner idea!} Makes 6 halves
3 medium ripe avocados
Juice of 2 fresh limes
1 lb. ground meat of choice (I used grass-fed beef tonight)
1/2 of a yellow onion, diced
Homemade taco seasoning:
1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp crushed red pepper flakes
1/8 tsp dried oregano
1/4 tsp paprika
1 tsp cumin powder
1/2 tsp sea salt
1/2 tsp black pepper
(Combine spices well, you will only use about half of this mix per pound of meat, or to taste)

Fresh taco toppings of choice:
diced tomatoes
fresh pico
a touch of natural cheese (optional)

Halve avocados, brush with fresh lime juice, sprinkle with sea salt if desired.

Brown meat with the onion in a skillet over medium heat. Once cooked through, drain well. Add homemade taco seasoning (I add a sprinkle at a time, and taste test until it's right) and 1 Tbsp hot water. Simmer for 1-2 minutes until flavors combine.

Scoop hot meat into avocados.

Allow each person to top their Avo-Taco as they wish. 👌

Turkey Meatballs with Peas & Fresh Cranberries
{A festive meal or appetizer idea.
Aren't the colors incredible!?!}
Serves about 4
1 lb ground turkey meat(I used ground turkey thigh)
1 tsp dried oregano
1 tsp pepper
1 tsp salt
1 large egg
2 Tbsps garlic paste or 2 garlic cloves grated + 4 garlic cloves crushed
2 Tbsps avocado oil, or extra virgin olive oil
1/2 cup coconut milk
1 cup chicken or vegetable stock
1 cup fresh garden peas (frozen would work as well)
1/2 cup fresh cranberries
fresh chopped parsley to garnish

In a large bowl, season the meat with oregano, pepper and salt. Add the egg, garlic and mix thoroughly until all is blended well.
Form the meatballs, by taking one full tablespoon of the turkey mixture and roll it between your palms until you have created nice, evenly round meatballs.
Place a large skillet on medium heat, drizzle with oil and when it’s hot enough start adding your meatballs. Sear them for about 2 minutes on one side, then flip them on the other side and cook for 2 more minutes.
Add the crushed garlic, garden peas, stock, coconut milk and cranberries to the skillet, cover with a tight lid and let simmer for about 20 minutes until the meatballs are cooked through and tender.
Sprinkle with fresh chopped parsley and serve hot.

Creamy Shrimp & Zoodles
Simple-Simple prep!
Creamy noodly goodness...packed with nutrition.
Made WITHOUT using any DAIRY or GRAINS! ➡Pin it! http://cleanfoodcrush.com/creamy-shrimp-zoodles/

Use coconut cream + almond flour in place of the traditional heavy cream & flour!
Serves 4-6
1 1/2 lbs raw, peeled and deveined shrimp
2 garlic cloves, minced
1 small yellow onion, sliced
1/2 lb. button mushrooms, chopped
2 Tbsp + 1 tsp avocado oil, coconut oil, or olive oil
1/2 cup low sodium vegetable, or chicken broth
1/2 cup coconut cream
1/4 cup almond or coconut flour
2 cups fresh baby spinach
4 small yellow squash, or zucchini, sliced into thin noodles using a Spiralizer .
Heat 2 Tbsps oil in a large skillet over medium high. Salt and pepper the shrimp. Place shrimp the in the hot skillet. Cook for about 2 minutes per side, or until translucent.
Remove shrimp from the skillet and set aside.
In the same pan, heat 1 tsp oil then add garlic, onions, mushrooms. Saute until golden, about 4 minutes. Remove from pan and set aside.
Turn the heat to medium low. Add broth & cream. Bring the sauce to a boil and return to medium low heat. Add flour, and whisk briskly until incorporated. Add spinach, and raw squash noodles & let the sauce gently bubble for about 3 minutes. Add cooked shrimp back into the pan along with all of the pre-cooked veggies. Combine gently, cover and let rest (with the heat off for about 4-5 minutes.)
Sprinkle with fresh chopped parsley, and/ or parmesan cheese.
Love, Rachel ➡Pin it! http://cleanfoodcrush.com/creamy-shrimp-zoodles/

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