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Five Clean Recipes That Don’t Taste Clean

If you’ve been following the blog, you know that since mid-October, a group of us have been Getting Fit with Gwen and Jen. Our results have been jaw-dropping, and the best thing about this is that it’s not a diet, it’s a lifestyle. I know, I know, total weight loss jargon, but it truly is!

In the past, I’d roll my eyes at the people who would say thing like, “Try spaghetti squash! It tastes *just* like noodles.” Um… no. While I wish I could enthusiastically agree and do a high-kick in unison, that’s not the case. However!!! I have found some staple recipes, including one with spaghetti squash, that I’ll make over and over again that are clean and delicious. Here are some of them. (Please keep in mind that I’m a vegetarian, and love all things pumpkin, which is why you won’t see meat, but will see pumpkin galore!)

Pumpkin Spice Protein Pancakes

(courtesy Gwen and Jen)

1 scoop protein powder (I use Pro7ein, found at Nutrishop off Longley)

½ cup pumpkin (not pumpkin pie filling)

½ t. cinnamon

½ t. baking powder

2 egg whites

½ cup oats

½ cup + 2 T. water

3-5 packets of Stevia (or ½-1 t. sweetener of choice)

Put all ingredients in a blender and blend until smooth. Heat a nonstick griddle coated with cooking spray over medium heat. Spoon about ¼ cup of batter per pancake onto griddle. Turn over when top is covered with bubbles.

Makes about 12 pancakes. 4 pancakes at 108 calories, 1 g. fat, 20 g. carbs, 4 g. fiber, 1 g. sugar, 14 g. protein

Roasted Cauliflower with Fresh Herbs and Parmesan

(courtesy Gwen and Jen)

12 cups cauliflower florets (about 2 heads)

1 ½ T. olive oil

1 T chopped fresh parsley

2 t. chopped fresh thyme

2 t. chopped fresh tarragon

3 garlic cloves, minced

¼ c. grated fresh Parmesan cheese

2 T. fresh lemon juice

½ t. salt

¼ t. pepper

Preheat oven to 450*. Place cauliflower in a large roasting pan. Drizzle with olive oil; toss well to coat. Bake for 20 minutes, or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 more minutes. Remove from oven and combine with cheese and remaining ingredients, tossing well to combine.

Makes eight 1-cup servings. Each serving provides 89 calories, 3.5 g. fat, 5.2 g. protein, 12.1 g. carbohydrates

Photo credit:  The Clothes Make The Girl
Photo credit: The Clothes Make The Girl

Maple-Pumpkin Coconut Macaroons

(courtesy www.theclothesmakethegirl.com)

(these are great for when you need something sweet. They are also very filling, and one bite is just enough!)

1/3 cup maple syrup

1/3 cup almond butter

1/3 cup coconut oil

1/3 cup pumpkin puree

½ t. vanilla extract

½ T. pumpkin pie spice

2 cups unsweetened shredded coconut

½ cup coarsely chopped walnuts or pecans

Cover a large baking sheet with parchment paper. Place the maple syrup, almond butter, coconut oil, pumpkin puree, and vanilla in a microwave-safe bowl. Cover lightly with plastic wrap and heat for 30 seconds. Mix and return to the microwave; heat until everything is soft and melted. Add the pumpkin pie spice to the bowl and stir with a rubber scraper until combined. Add coconut and nuts. Stir everything together. Drop 1 T. of rounded batter onto the baking sheet. Refrigerate until firm – about an hour – then bring to room tem before eating. They will keep in the fridge for up to a week.

Photo credit:  Clean Eating Veggie Girl
Photo credit: Clean Eating Veggie Girl

Curried Spaghetti Squash

(courtesy www.cleaneatingveggiegirl.com)

Olive oil cooking spray

1 large spaghetti squash

1 cup coconut milk

1 t. vegetable soup base

5 t. green or red curry paste

1 t. curry powder

½ t. turmeric

1/8 t. cayenne pepper

Salt to taste

Black pepper to taste

1 14.5 oz. can diced tomatoes, drained

1 T. cornstarch + 2 T. cold water, mixed together

Preheat oven to 425 degrees. Line baking sheet with foil and spray with cooking spray. Cut off the top of the spaghetti squash, then in half, and scoop out the seeds. Place the squash cut side down onto the baking sheet and roast for approximately 35 minutes. Let cool.

In a large skillet over medium heat, whisk together coconut milk, soup base, curry paste, and spices. Add tomatoes and heat for 6-8 minutes.

Using a fork, scrape the spaghetti squash. Add squash to skillet and cook for 2-3 minutes, or until warm.

Lower heat to medium low and stir in cornstarch/water mixture. Cook an additional 3-5 minutes, or until sauce has thickened to your liking.


About Tracie Barnthouse

Tracie Barnthouse
A Midwestern girl who has laid roots in Reno, Tracie Barnthouse is the mother of two {A (4) and E (9 months)}, and wife of one (Token). Publicist by day, her job keeps her busy, and she’s still learning that tightrope walk of work/life balance. Barnthouse moved to Reno in 2012 from Sicily, Italy, where she lived for four years. Prior to that, four years were spent on the island of Guam, but she’s come to realize that home isn’t defined by a speck on a map. From overseas travel tips with infants and toddlers to glimpses of everyday life, she hopes to share stories that help us realize we’re all on this crazy ride called Motherhood together.