Still kicking @ss and takin’ names!
Clean Eating Herb Roasted Turkey Breast
Serves: 4 Hands-on time: 20 minutes Total time: 1 hour, 30 minutes
1 1/2 cups organic confectioners’ sugar
2 tablespoons non-gmo cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light agave nectar
2 1/2 cups finely crushed organic non-gmo vanilla wafers
1 cup finely chopped, toasted walnuts
Into a large bowl, sift together 1 cup of the confectioners’ sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well.
Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners’ sugar in a shallow bowl or dish.Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.Place on a baking sheet, and refrigerate over night. They may be stored in an airtight container for 2 weeks in the refrigerator.
Broccoli and Tofu Stir Fry
1 pkg (16 oz) firm tofu
4 C broccoli florets
3 tsp toasted sesame oil
1 bunch scallions (about 8), trimmed and thinly sliced
3 cloves garlic, minced
1 sm jalapeno chile pepper, halved, seeded, and finely chopped (wear plastic gloves when handling)
3 1/2 tsp soy sauce
2 tbsp sliced almonds, lightly toasted
2 C cooked brown rice
1.Place tofu on a plate, and top with a cutting board. Place several cans of food on the board to weight it down. Let tofu rest 30 minutes while water is squeezed out. Cut tofu into small cubes.
2.While tofu drains, lightly steam broccoli until crisp tender, about 5 minutes. Set aside.
3.Heat 2 teaspoons of oil in wok or large nonstick skillet over high heat. When hot, add tofu and cook, stirring constantly, 5 minutes to brown. Transfer to a shallow bowl.
4.Add the remaining 1 teaspoon oil to wok, followed by scallions, garlic, pepper, and broccoli. Stir fry 2 minutes over medium high heat. Stir in soy sauce, almonds, and tofu, and gently toss to combine. Serve each portion with 1/2 cup of brown rice
Clean Eating Pumpkin Roll
(Ashley Ross’s own recipe)
3 organic brown eggs, room temperature
1/2 cup Truvia Baking Blend
2/3 cup pumpkin (you can find organic pumpkin at Whole Foods or The Fresh Market)
3/4 cup King Arthur Whole Wheat flour
1.5 tsp pumpkin pie spice
1 tsp organic vanilla extract
1 tsp lemon juice (squeeze fresh organic lemons)
1 tsp aluminum free baking powder
1/2 tsp fresh ground sea salt
for cream cheese frosting:
8 ounces organic cream cheese, room temperature
4 T soft organic unsalted butter
1 cup organic powdered sugar
1 tsp organic vanilla extract
Preheat the oven to 350. Beat the eggs and Truvia Baking Blend together with a Kitchen Aid on maximum high speed for about ten minutes. When done, the mixture will be very thick and very, very pale. Add the lemon juice, vanilla and pumpkin and stir gently.
In another bowl, combine the flour, baking powder, salt and pumpkin pie spice. Fold the dry ingredients into the wet and mix just until combined.
Pour the cake batter onto a sheet tray that has been greased and lined with wax paper. Spread out the batter evenly and bake for fifteen minutes, or until golden.
Let cool on the pan for about ten minutes and start your frosting.
Whip the cream cheese and butter together on medium speed for three minutes or until creamy looking. Add the powdered sugar and vanilla and whip on high for another six to eight minutes. Set aside.
After you have cooled the cake for a few minutes, turn over the sheet pan and gently peel off the wax paper. Spoon the frosting on top of the cake and spread out. Starting at the far edge, roll up the cake. Wrap in plastic wrap and chill in the fridge for about an hour before serving.
**this cake freezes beautifully, making it super easy to just cut off a frozen slice whenever you have the urge. Just be sure to wrap it completely in plastic wrap and then again in tin foil.
2 bunches of Kale (purchase ORGANIC kale as it is one of the “Dirty Dozen”!)
1/2 - 1 Tbsp Minced Garlic
1/4 tsp Red Pepper Flakes
1 Tbsp Apple Cider Vinegar
Sea Salt, to taste
Olive Oil, to coat pan
1. Heat olive oil in a large skillet.
2. Add all ingredients & cook over medium-high heat, stirring or “tossing” often until wilted (usually 3-5 minutes).
He & She Tip: The kale will seem like a lot to cook at first but will wilt down while cooking!
These chicken breasts are perfect for any night of the week, and they make a great Sunday dinner as well.
Cook Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 4
4 bone-in chicken breast halves, with skin
4 teaspoons olive oil
1 teaspoon dried leaf oregano
4 medium garlic cloves, mashed and finely minced
1 scant teaspoon salt
1/8 teaspoon ground cayenne
dash black pepper
Heat the oven to 450°.
Spray a baking pan or jelly roll pan with nonstick cooking spray.
Wash the chicken breasts and pat dry.
combine the olive oil, oregano, mashed minced garlic, salt, and cayenne and black peppers. Stir to make a paste; spread some under the skin of the chicken and the rest over the skin.
Arrange on the baking sheet, skin side up. Roast for 35 minutes, or until they register about 165° in the thickest part of the meat without touching bone.
Hands-on time: 30 minutes
Total time: 1 hour, 30 minutes
1 tbsp olive oil
2 lb eye of round roast beef, strings removed, trimmed of visible fat, sliced into 1/2-inch cubes (if you have Whole Foods I get pre-cubed Dry Aged Extra Lean Stew Beef)
3 stalks celery, chopped
2 yellow onions, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 Yukon gold potatoes, scrubbed well and chopped
4 cups low-sodium beef stock
3 cups jarred or boxed no salt added diced tomatoes
2 dried bay leaves
In a large pot or Dutch oven, heat oil on medium-high. Working in batches, add beef and cook until browned, about 4 minutes per batch stirring occasionally; transfer cooked beef to a large metal bowl.
To pot, add celery, onions, carrots, parsnips and potatoes. Cook, stirring often, on medium-high, until lightly browned, 3 to 4 minutes. Return beef to pot and add stock, tomatoes and their juices and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer until beef and potatoes are tender, 45 minutes to 1 hour. Remove and discard bay leaf.
Super quick and easy least dinner. Favorite organic in season veggies sauteed with olive oil and garlic (I also throw in cayenne pepper or any red ground organic peppers), mix in a drained can of organic no salt added fire roasted tomatoes, stir in some al dente organic quiona pasta (I prefer linguine), toss in skillet for a minute (splash a litttle extra olive oil and fresh ground sea salt if you like, I know I do). That’s all! Enjoy!