Healthy Energy Bites Make The Perfect Snack On-The-Go.

These healthy energy bites are loaded with fiber, healthy fats, vitamins, minerals, and antioxidants to fill you up and give you a boost of natural energy.

If you love the chocolate and peanut butter, then you will LOVE these energy bites.

This recipe is one of the most popular guiltless treats from our Good Clean Kitchen. We have made hundreds of batches over the years, and while we're constantly experimenting with fun ways to vary them up, inevitably, we come back to one simple, fool-proof formula.

Today, We're Sharing Our Master Recipe For Energy Bites.

Whip up a batch and snack on one or two when you need a little pick-me-up to get through the day.

Peanut Butter Energy Bites

Ingredients:

1/2 cups tightly packed soft dates soaked in warm water and drained well
1 1/2 cups gluten free quick oats
1/2 cup walnuts
1/2 tbsp cinnamon
1/2 cups peanut butter
2 tablespoons maple syrup
2 tablespoons pure vanilla extract
2 T high quality vanilla protein powder (we are loving k’chava!)
1/4 tsp sea salt
1/2 cups chocolate chips

Instructions:
Add everything except the chocolate chips to a food processor and mix until mostly smooth.

Remove and place in a bowl. Add the chips and mix in with your hands.

Roll into balls and store in fridge or freezer.

Another Energy Ball Recipe From Our Kitchen To Yours:

Lisa’s Amaze-Ballz

Good Clean Chocolate Pumpkin Bread

Our Chocolate Pumpkin Bread is rich and chocolaty with a hint of pumpkin and spices. It is the perfect cold weather recipe and so easy to make. We love to slice it up and serve as an apres ski treat with a cup of our Good Clean Chai Latte or a cozy cup of herbal tea. YUM!

Chocolate Pumpkin Bread Recipe:

Wet Ingredients:

1 flax egg (1 Tablespoon of flax seeds whisked together with 3 Tablespoons of water)

1 cup unsweetened pumpkin purée
1/4 cup melted coconut oil
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup applesauce
1 teaspoon pure vanilla extract

Dry Ingredients:
1 1/2 cups gluten free oat flour
1/2 cup cacao powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon high quality sea salt
2/3 cup non-dairy chocolate chips (we love Hu!) (Pecans or walnuts work here too.)

Directions:
Preheat the oven to 350°F and prepare your loaf pan with coconut oil..

In a large mixing bowl, whisk together the flax seed and water until combined and set aside for a few minutes to thicken.

To the same bowl, add the rest of the wet ingredients (pumpkin, oil, applesauce, sugar, maple syrup, and vanilla) and stir to combine.

Add the dry ingredients (oat flour, cacao powder, pumpkin pie spice, baking powder, baking soda, and salt) to the bowl with the wet ingredients. Whisk until smooth.

Set aside 1/2 of the chocolate chips for the topping and stir the remaining chips into the batter.

Pour your batter into a 9 x 5 inch loaf pan, to 2/3 full. Sprinkle the remaining chocolate chips (or nuts) into the top.

Bake your loaf for 45 minutes, or until a toothpick inserted into the middle comes out clean.

Place on a cooling rack for 30 minutes at least. Carefully remove loaf, slice and enjoy!!

More Fall Treats You’ll Love…..

Pumpkin Chocolate Chunk Cookies

Pumpkin Spice Chia Pudding

Apple Spiced Muffins

No Bake Cacao Cookies

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THE COOKBOOKS WE ARE LOVING RIGHT NOW!

our top picks OF 2020:

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6 NEW Cookbooks That We Are Loving Right Now!

We love cookbooks. A lot. They give us inspiration, guidance, insight, and a welcome respite. We love to delve into our old favorites—the ones with the dog-eared pages and notes in the margins that we return to again and again. But lately, we’re grateful for some new favorites that are expanding our repertoire, and tantalizing our taste buds here in the Good Clean Kitchen.

From The Aspen Cookbook to The Conscious Cleanse, these are our top picks for anyone who loves cookbooks and healthy eating - and they make gorgeous gifts too!

1.The Aspen Cookbook: 100+ Recipes From Your Favorite Aspen & Valley Restaurants

Curated and edited by Amanda Rae Busch. We love an opportunity to support local business - and that’s the story behind The (gorgeous!) Aspen Cookbook: To support local restaurants and their hard-working teams by sharing their most inspired stories and beloved recipes. Cookbook sales (and charitable donations) will fund a restaurant-relief grant program set up by the Aspen Board of Realtors/Young Professionals Network Aspen that will award money to local businesses in need. The book is a collection of more than 100 recipes from restaurants and chefs in the Roaring Fork Valley including “Fish In A Bag” from The Wild Fig, Chef Nobu’s “Miso Black Cod” from Matsuhisa Aspen, and “Spaghetti Carbonara” from L’Hosteria Ristorante just to name a few. Of course, one of our favorites is the light and delicious “Zucchini Basil Soup” from one of our Good Clean Chefs, Alex Karlinski. Cookbook with a cause… and we love it!

2. The Conscious Cleanse Cookbook: 150 Recipes To Heal Your Body and Transform Your Life

By Jo Schaalman and Julie Peláez. Whether you've committed to doing a cleanse or you're just looking for a great collection of healthy, wholesome, delicious recipes, this cookbook is for you. We love the dynamic women behind The Conscious Cleanse, (our friends Jo and Jules!) and their clean eating philosophy: “No deprivation, no calorie counting. Just healthy, easy recipes for every meal of the day.” Jo and Jules offer supported group cleanses as part of their online program. We highly recommend!

3. Love is Served: Inspired Plant-Based Recipes from Southern California

By Seizan Dreux Ellis, executive chef at Café Gratitude. We are inspired by Café Gratitude every day in our Good Clean Kitchen. Not only by the recipes that celebrate the flavors of plants and organic, healthful ingredients but also by the simple ethos that is the foundation of Café Gratitude’s philosophy - that JOY is derived from LOVING and being GRATEFUL for food, health, and good company. We wholeheartedly agree. Each dish on the menu is named as an affirmation of that personal joy. Some of our favorites are "I Am Awakening" (Raw Key Lime Pie) and "I am Warm Hearted" (Grilled Polenta with Mushroom Ragout)

4. Local Dirt: Seasonal Recipes for Eating Close to Home

By Andrea Bemis. Have you ever wondered where that can of coconut milk in your pantry actually came from? Or how far the avocados and lemons traveled to land in your local market? In Local Dirt, Andrea Bemis takes us on an insightful journey through her stories, photos and recipes……A 30-Day Challenge to cook and eat only local food grown from local dirt, using ingredients produced within 200 miles of her home. We love this thoughtful approach towards true sustainability. Organized by season, the delicious and creative dishes include a few new favorites in our Good Clean Kitchen like “Fennel Gratin” and “Zucchini Swiss Chard & Chickpea Stew”.

5. Simply Laura Lea: Balanced Recipes for Every Day Living

By Laura Lea. With over 100 approachable, comforting, make-ahead recipes, this cookbook from the creator of the LLBalanced website confirms that finding balance is possible: you can find the joy, relaxation, and healing of cooking for yourself, family, and friends during these frenetic times. We agree....Sharing food is sharing love!

6. Half Baked Harvest Super Simple: More Than 125 Recipes of Easy Comfort Foods

By Tieghan Gerard. A favorite of our Good Clean Chef Team! There's something for everyone in Tieghan’s latest cookbook: show-stopping recipes, practical meal prep tips, effortless entertaining, plus vegan and vegetarian options. On her blog Half Baked Harvest, Tieghan is beloved for her wonderful writing style, beautiful food photography and family style recipes that make you want to cook every single dish. While we love all of Tieghan’s recipes, her latest book focuses on the easy-to-prepare-on-a-weeknight ones that we love to cook for our own families and share with you!

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A Healthier Version Of The Hanukkah Classic

Latkes top our list for favorite holiday fare, but traditionally fried in lots of oil, they’re not necessarily GCF-approved! To get our fix this Hanukkah we took it upon ourselves to turn these beloved potato pancakes into a healthier, baked version. Trust us… this lighter take on the classic recipe will be gobbled up as quickly as the original. They’re so easy to make, and crazy delicious!

GCF Baked Latkes

Our healthy version of the classic Hannukah Latke!

Ingredients

• 2 eggs or 1 flax egg for vegan (1 tbsp ground flax, mixed with 3 tbsp warm water and let sit for 10 mins)

• 3 medium potatoes (russets are ideal), peeled and grated (We use a food processor with grater attachment)

• 1 medium onion, grated (we use a food processor with grater attachment)

• 1/2 cup rolled oats

• 1/2 cup oat flour

• 1 tbsp coconut oil, melted + more for pan

• 2 tsp sea salt

• 1/4 tsp black pepper

• For serving: unsweetened applesauce + sour cream

Instructions:

1. Preheat oven to 425 degrees F.

2. Spray or rub two baking sheets with coconut oil.

3. Make flax egg and set aside.

4. Grate potatoes using food processor or box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained.This will remove most of the starch from the potatoes.

5. Grate onions and add to potato mixture (no need to squeeze out liquid)

6. Add in rolled oats, oat flour, coconut oil, flax egg, sea salt and pepper.

7. Take about a 1/4 cup of the mixture using your hands and form into a ball.

8. Place on baking sheet and then flatten slightly. Repeat until all of mixture has been used

9. Place in the oven to bake for 15 minutes. Remove from oven and flip carefully. Bake for another 10-15 minutes.

Happy Hannukah to all who celebrate!

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Easy and Delicious Chocolate Energy Balls

Whether it’s first thing in the morning or mid-afternoon, sometimes you need a healthy, energy-filled snack to give you that boost. The key to Good Clean snacking is to choose foods with a combination of complex carbohydrates, protein, healthy fats and plenty of fiber— and these AMAZE-Ballz provide just that!

Store them in the freezer until ready to enjoy. Makes about 12 balls.

Ingredients:
1/2 cup walnuts
1/2 cup pitted dates
1/2 cup cocoa powder
1/2 cup maple syrup
1/2 cup almond butter
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup whole almonds
1 - 2 cups shredded unsweetened coconut

Place walnuts in a food processor and process until coarsely ground. Add the dates and pulse until well combined with the nuts. Add the cocoa powder, syrup, almond butter, vanilla and salt. Process until the mixture is thick and smooth. Add the almonds and pulse a few times until combined. There should be some almond chunks remaining.

Form the mixture into balls and roll in coconut. Store in freezer.

If you love our AMAZE-Ballz you might also love:

• Katie’s PB Energy Balls

• Kelly’s Healthy Homemade Granola

• No Bake Cacao Cookies

• Layered Love Bars

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4 Easy And Healthy Breakfast Meal Prep Ideas For Busy Mornings

We know how it is: you have every intention of eating a good breakfast, but by the time you read your email and spent way too much time on social media you’re five minutes late and barely had time to feed the dog, never mind yourself. (Nope, that cup of coffee doesn’t count).

No worries - we’ve got you covered.

Here are a few of our favorite breakfast ideas you can prepare ahead of time in less than 30 minutes that require minimal prep for the perfect grab-and-go meal on the go. Better yet, they’re made with whole food ingredients and the perfect balance of healthy fat, protein, and carbs to start the day with energy and focus.

Good Clean eating doesn’t get any easier than this!

1. Chia & Hemp Seed Overnight Oats

Lately, overnight oats have been our favorite high energy breakfast. Soaking the oats overnight is always a good idea because it increases the digestibility of the grain, so that the nutrients are better absorbed by your body.

Ingredients:

• 1/2 cup whole rolled oats (GF and organic)

• 2  teaspoons chia seeds

• 2 teaspoons hemp seeds

• 1/2 cup unsweetened almond milk, or nut milk of your choice

• 1 tablespoon unsweetened coconut flakes

• Garmish: Sprinkle of slivered almonds or walnuts, 1/3 cup fresh berries, a drizzle of raw honey or maple syrup

Mix the oats, chia seeds, hemp seeds in a small bowl or 8 ounce glass jar. Top with unsweetened coconut flakes. Pour nut milk over the mixture until the milk pools a little bit over the top. Cover and refrigerate overnight or up to three days. Top with nuts, berries, and/or a small drizzle or maple before serving.

2. Glowing Green Smoothie

Another favorite in our Good Clean Kitchen. We love a smoothie for breakfast or an after workout snack. This delightful green smoothie is packed with nutritious ingredients to boost your energy and brain power in the morning.

Ingredients

• 2 cups fresh spinach

• 1 small banana (frozen is best)

• 1 date

• 1 green apple

• 1 tbsp chia seeds

• 1 tbsp Vanilla Sunwarrior Protein Powder

• 1 1/2 cups oat milk (or almond milk)

• a few ice cubes
  

  Place all ingredients in a high speed blender. Blend for 1-2 minutes until desired creaminess and texture.

3. Peanut Butter Energy Balls

Energy balls provide long-lasting energy for busy days and are great for a quick breakfast, traveling, or fueling before and after workouts. Nuts and dates are powerful foods! The sweet energy and high fiber from the dates and the nutty protein release slowly into your body, giving you a steady drip of nutrition and fuel.These balls are VERY easy to prepare and can be made in under 5 minutes! We like make big batch on Sunday and keep them in the fridge all week.

Ingredients:

• 2/3 cups Creamy Peanut Butter

• 1/2 cups Vegan Chocolate Chips (we like Hu brand)

• 1 cup Old Fashioned Oats

• 1/2 cups Ground Flax Seeds

• 2 Tablespoons Honey
  

  Combine all ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15–30 minutes so they are easier to roll.

  Roll into 12 bites and store in the fridge for up to 1 week. Yum!
  

4. Vanilla + Maple Chia Pudding

A client favorite. This 5-ingredient, SUPER EASY chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s.

Ingredients

• 3–4 tablespoons chia seeds

• 1 cup nut milk (We like coconut milk, almond or cashew milk)

• 1/2 tablespoon maple syrup

• 1/4 teaspoon vanilla

• Toppings of choice: fresh berries or other fruit, granola, nut butter, etc

In a mason jar, stir together chia seeds, milk, maple syrup and vanilla. Put the lid on and shake the mixture to combine everything.

Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquid. If it’s not thick enough, just add more chia seeds (about 1 tablespoon), stir and refrigerate for another 30 minutes.

When ready to serve top the pudding with berries and enjoy.

It’s fall everyone!

And if there’s one thing we love about this time of year it’s that our bodies begin craving heartier, cozier, soul-warming foods. You know….. Like pumpkin cookies!

These cookies are naturally delicious - Made with aromatic spices, rolled oats and melty dark chocolate chips. Everybody loves them, including us!

Ingredients:

DRY

• 3/4 cup almond flour

• 3/4 cup rolled oats (gf)

• 1/4 cup finely shredded unsweetened coconut

• 1/4 cup vegan dark chocolate chips (We like HU Chunks.)

• 3/4 tsp baking powder

• 1/4 tsp sea salt

• 1 Tbsp pumpkin pie spice

• 1/2 cup coconut sugar

WET

• 1 batch flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, refrigerate for 15 minutes)

• 2 Tbsp pumpkin puree

• 1 Tbsp almond butter

• 1 Tbsp maple syrup

• 2 Tbsp melted coconut oil

• 1 tsp vanilla extract

Directions:

In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt, pumpkin pie spice, and coconut sugar.

To make the flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. in a small bowl. Let sit in your fridge for 15 minutes to set up and thicken.

To the flax egg, add the pumpkin puree, almond butter, oil, maple and vanilla and whisk to combine.

Add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough. Cover and chill in the refrigerator for at least 30 minutes or overnight.

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Scoop chilled dough into roughly 2-Tablespoon amounts and place onto prepared baking sheet. Press down slightly to form a disc. Leave about a 1-inch gap in between each cookie to allow for spreading.

Bake for 14-16 minutes or until the edges are slightly golden brown. Be careful not to burn towards the end.

Remove from oven and let cool for 5 minutes before serving. They will firm up the longer they cool

If you love this recipe, you might also like our Banana Breakfast Cookies.

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These lettuce wraps are filled with roasted cauliflower, mushrooms, crisp veggies and dressed in a creamy peanut sauce. {The sauce is everything!} It’s all the best thai flavors wrapped into a fresh and crisp gem lettuce leaf. We think it’s better than take-out!

Ingredients

1 head of cauliflower (chopped into florets)
5 tbsp olive oil, divided
1 tbsp grated ginger
4 garlic cloves, minced
2 tbsp red curry paste*
1 tbsp hoisin sauce
1 cup mushrooms, diced
2 carrots, julienned
1 head butter lettuce
1/4 cup green onions, diced
sesame seeds, cilantro, peanuts for garnish

Killer Peanut Sauce

1/4 cup smooth, natural peanut butter
1 tbsp soy sauce (or gluten-free tamari)
1 tbsp honey
1/2 tsp chili sauce
1 tbsp fresh lime juice
3 tbsp water

Instructions

Preheat the oven to 425 F and line a large baking sheet with parchment paper.

Combine the cauliflower florets with 3 tbsp oil and coat thoroughly. Spread the cauliflower onto the baking sheet and bake for 30-35 minutes or until lightly browned.

While the cauliflower is roasting prepare the peanut sauce. In a small bowl, whisk together all of the ingredients, adding more water if necessary to achieve a runny consistency. Taste and adjust seasonings.

Prepare the remaining ingredients by heating 2 tbsp oil in a large pan over medium heat. When the oil is warmed, add the grated ginger and garlic cloves, sautéing for 2-3 minutes or until fragrant. Add the curry paste and hoisin sauce and stir to combine. Add the mushrooms and bell pepper and cook for 2-3 minutes. Turn the heat down to low.

Remove the cauliflower from the oven and empty into the pan, along with the carrots. Stir everything together until it is thoroughly coated. Remove from heat.

Fill the lettuce cups with about 1/2 cup of filling, and top with green onions, sesame seeds, cilantro and peanuts. Drizzle with peanut sauce.

We know, we know. Meal prep seems like the kind of thing reserved for Type-A hyper-organizers, right? But here’s the thing: if there is one way to stay on track with the kind of healthy, delicious food that makes you feel good all week, it’s preparing meals in advance. The best part? It’s easier than you might think.

4 Simple Steps To Meal Prep

1. Pick a day that works for you.

Sunday is Funday in our Good Clean Kitchen. The most important thing is figuring out when you can devote a couple of hours to meal prep. For us, Sunday is key. Once you get the hang of it, 2 hours start to finish is about all you’ll need.

2. Get your tools ready.

We love using glass containers and jars in various sizes. Organize your fridge, and throw out any old food. And while you’re shopping for those pretty new glass containers, make sure you get a high quality food processor and blender. Dicing and chopping in the kitchen is so much easier when you have great tools to help you do it.

3. Create your meal plan and get shopping.

Meal prep is all about cooking in bulk and eating leftovers. We recommend preparing up to 4-5 days worth of food at a time. Your meals should consist of protein, whole grains, healthy fat and tons of veggies. Having a meal plan and grocery list keeps you focused at the grocery store and keeps you from filling your cart with junk food.

4. Get comfy in your kitchen and get cooking!

Here are our some of our favorite meal prep recipes and tips:

Overnight Oats:

Keep breakfast simple by getting creative with overnight oats in mason jars. Fill 5 jars each with ½ rolled oats, 1 tablespoon chia seeds, 1 tablespoon protein powder and enough nut milk to cover your mixture.

Smoothies:

Bag up ready to blend smoothie ingredients - ½ banana, ½ cup blueberries, 1 cup chopped kale, 1 teaspoon each of flaxseed, hemp seed and chia seeds. Freeze them up in individual bags. When you’re ready to enjoy your smoothie, add 1 ½ cups liquid of your choice (we love coconut water, almond milk, oat milk) to the frozen mixture and blend.

Nourish Bowls:

If we could live off of one thing, I’m pretty sure it would be some kind of plant-based “Nourish Bowl.” Grab a 32 ounce jar and layer 1/4 cup of seasonal roasted veggies, whole grains, beans and legumes. Topped off with a sprinkle of nuts and seeds and a homemade sauce. Try making our Sweet Tahini Dressing.

Homemade Hummus:

This is where the food processor comes in handy! Cut-up raw veggies are great to store in individual snack containers, too.

Soups:

Now that the temperatures are dropping, soup is definitely on our meal prep radar. They are super satisfying and an easy way to add more veggies to your day. Make a big batch of soup on Sunday for lunches all week, or to freeze for later.

Meal prep still doesn’t sound like your thing? Then let us do it for you. Order Good Clean Food today, and we will handle all the meal prep and deliver everything to your door, with love.

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Creamy, nutty, and rich tasting, our vegan pesto will add protein plus healthy fats, and lots of flavor to your next meal or snack. We use it on everything…..from pasta, to soups, to salads and as a delicious dip with veggies.

Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano cheese and extra-virgin olive oil.

Our version is packed with protein and full of vibrant greens. For the nuts, we love to use Baru Nuts - known as the “world’s healthiest nut”. These little gems are packed with fiber, protein and have antioxidant power. They also provide numerous minerals including potassium, calcium, magnesium, manganese, copper and zinc.

Protein Punch Pesto

1/2 cups baru nuts (almonds or walnuts would work here too)
1/2 cups fresh basil
1/2 cups spinach
3/4 cups arugula
1 1/2 cups sweet peas or edamame
2 cloves garlic peeled
3/4 cups lemon juice
2 T olive oil
1 tbsp Maldon salt to taste
1 tbsp white vinegar
1/2 cups water

Instructions
First food process the baru nuts until well ground (do not process to nut butter stage, just til crumbly.) Add all remaining ingredients to food processor and blend until smooth. About 2 to 3 minutes, stopping occasionally to stir and full incorporate. Add water to your desired consistency.

Click here for information on why we love Baru Nuts.

You might also love Golden Glow Hummus!

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This healthy hot chocolate is a delicious alternative to the powdered mixes we used when were kids.

The comforting blend of cocoa, almond milk, almond butter, maple syrup, cinnamon, vanilla and coconut oil provide the decadent texture and warming flavors that you’d expect from a cup of hot chocolate.

We love using almond milk in this recipe as its easy flavor blends perfectly with the rich cocoa powder. If you want a creamier and nut-free drink, try using coconut milk instead.

Ingredients:

• 1 1/2 cups almond milk (or coconut milk)

• 1 tablespoon maple syrup

• 1 teaspoon organic coconut oil

• 2 tablespoons of raw almond butter

• 1/2 teaspoon of vanilla extract

• Pinch of sea salt to taste

• Pinch of cinnamon

• 1 heaping tablespoon (or more) high quality cacao.

Directions:

In a milk frother, add all ingredients into the frother container and put the setting on steam to blend it all together.

If you don’t have a milk frother, use a Vitamix or high-speed blender until thick and smooth. Then pour into a small pot and gently heat on the stove top until warm.

If you love this recipe, you might also like our Good Clean Chia Latte

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Coming at you with another immune-boosting recipe perfect to nourish our bodies and keep our bellies happy too! We love this dahl served over rice with cilantro and lime wedges, but feel free to add a sliced jalapeño if you like things HOT. Naturally gluten free and high in plant protein, this is a recipe we make again and again.

The Best Ever Red Lentil Dahl

Ingredients:

• 2 tablespoons coconut oil

• 1 medium onion, chopped

• 3 large garlic cloves, minced

• 2 tablespoons freshly grated ginger

• 2-3 large carrots, peeled and finely diced

• 2 teaspoons curry powder (or more to taste, based on preference)

• 1 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1 1/2 cups dried red lentils, rinsed

• 1 can coconut milk (full fat)

• 2 cups low-sodium vegetable broth

• 1/2 teaspoon sea salt + fresh cracked pepper (to taste)

• 1 handful baby spinach (chopped)

• Cilantro and green onion for garnish (optional)
  

Instructions:
Heat a large pot over medium heat and add in oil. Add in chopped onion, and a pinch of salt. Stir to combine. Sauté over medium heat for 4-5 minutes, stirring occasionally, until onions have softened.

Stir in the garlic, ginger and carrots, and continue sautéing for 3-4 more minutes.

Add in the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.

Stir in entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for roughly 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add a touch more broth if you prefer a thinner consistency.

Once lentils are cooked, turn off the heat and stir in the spinach. Combine it into the dahl well as the heat will help to wilt it.

Serve over basmati rice. Garnish with cilantro and green onions.

If you love this recipe, you might also like our Carrot Ginger Soup

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We love guiltless treats here in our Good Clean Kitchen, and after many months of recipe testing (and tasting!) we have found a new favorite.

These delicious little Peanut Butter Banana Cookies from Once Upon A Pumpkin are just perfect. Super soft, healthy, and sweetened naturally with ripe bananas and maple syrup.

Coming your way soon……Delivered to you door, with love.

Peanut Butter Banana Cookies

1/2 cup unsweetened creamy peanut butter
1 egg* (to make these vegan sub one flax egg). 1T ground flax with 1/4 cup of water
1/4 cup maple syrup (or less for a less sweet variety esp if using super ripe bananas)
2 tbsp. coconut oil, melted
1 cup bananas, mashed (roughly 2 medium to large sized ripe bananas)
1 1/2 cup oat flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate chips (we love HU chocolate chunks)
Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat.
In a bowl use a fork to mash your two ripe bananas.
Add the peanut butter, egg, maple syrup, and melted coconut oil. Mix together
In separate small bowl whisk the oat flour, cinnamon, baking soda and salt.
Add the wet ingredients to the dry until combined. Fold in chocolate chips.
Use a cookie scoop to portion cookies out onto the baking sheet and bake for 11-12 minutes.
Remove, let cool and enjoy!

Today, we’re sharing our latest obsession – Baru Nuts.

Known as the world’s healthiest nut, these little gems are packed with fiber, protein and have antioxidant power. They also provide numerous minerals including potassium, calcium, magnesium, manganese, copper and zinc.

Plus they’re not just good for you, they’re good for the planet!

Baru nuts grow wild in the Brazilian savanna. As the popularity of the nuts has increased, the trees are no longer being cut and used for timber. The trees are now being preserved, which helps maintain the ecosystem in this area. Baru nuts grow in perfect balance with nature and do not require external water sources or irrigation. They are grown without the use of pesticides, artificial fertilizers or chemicals.

We think baru nuts are as delicious as they are healthy. Served roasted, they taste like a mix between peanuts and cashews with a hint of cocoa. We love them in blended into smoothies, dips and pesto, tossed into salads, or as a delicious, creamy nut butter.

Stay tuned for some GCF Super-Baru recipes coming soon! We are playing around with pestos, nut butters and treat crumbles and we can’t wait to share! Here’s one tempting our tastebuds from Barukas.com:

Barùkas Golden Milk

This Barùkas Golden Milk from @delavidawellness is incredibly smooth and delicious. If you make it please let us know what you think!

Ingredients:

• 1 cup unsweetened almond milk

• 1 1/2 teaspoons Barukas Nut butter

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon Cinnamon powder

• 1/4 teaspoon Curcumin powder

• 1/8 teaspoon Ginger powder

• Sprinkle cardamom powder

• Sweetener to taste ( we like coconut sugar)

Directions:

1. Combine the milk, Barukas Butter, vanilla extract, cinnamon, turmeric, ginger, cardamom in a saucepan.

2. Heat over medium until warmed, whisk so that the butter does not stick.

3. Once mixed throughly remove from heat. Do not let boil.

4. Pour into a mug add your sweetener and enjoy!!

And in the meantime, if you want to keep up with one of our favorite super food hunters, link here for more!

Our Good Clean Chai Latte recipe has the sweet and spicy flavor that you love, and it is so easy to make at home. We love a warm and cozy cup on a chilly fall morning, or served over ice as an afternoon pick-me-up. It’s dairy-free, naturally sweetened, and has wonderful health benefits to boot!

Chai Tea Health Benefits

Not only is chai tea delicious, but it also has many health benefits!

Good For Digestion: Cinnamon, ginger and cloves calm the stomach, and have properties that decrease bloating.

Antioxidant-Rich: Black tea is the base of most chai tea, and is antioxidant-rich, (especially in flavonoids) which support heart health.

Reduced Caffeine: Yes, black tea does have caffeine, but it has half the amount of caffeine than a cup of black coffee.

Anti Inflammatory: Ginger and cinnamon are two of the main ingredients in our DIY chai spice - both are known for their anti-inflammatory properties.

Ingredients:
2 cups unsweetened almond milk (or milk of choice)
2 black tea bags (we like to use Darjeeling)
3/4 teaspoon ground cinnamon , or to taste
1/4 teaspoon ground ginger (or 1 tablesoon freshly grated)
1/8 teaspoon ground cloves
3 tablespoons maple syrup

Instructions:
Heat up the almond milk in a saucepan over medium-high heat, until it begins to bubble around the edges of the pan. Turn off the heat, and add the 2 tea bags to the pot of hot milk. Wait 3 to 5 minutes for the tea to steep, then remove the bags.

Add in the cinnamon, ginger, cloves, and maple syrup. Whisk to combine, stirring over medium heat, until the mixture is piping hot.

Adjust any seasoning to your taste and serve immediately, or you can cool in the fridge to be served over ice. Serve with a little fresh grated ginger and a sprinkle of cinnamon on top.

If you love this recipe, you might also like our Superfood Cinnamon Coffee Smoothie

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If you’ve read our post “How Much Protein Is Enough” you already know that protein deficiencies are very rare, (even for vegans) as plenty of protein is readily available if you are eating a balanced diet.

However, a high quality protein powder can be a great supplement to include in your diet especially if you exercise, you have food sensitivities, or maybe you are having a really hectic morning that meant you didn’t have time for breakfast. (We’ve been there.)

The most widely available protein powders are made from either whey or casein, both of which come from dairy. But luckily for plant-based eaters, there are many vegan options available to choose from.

At Good Clean Food, the search for the perfect protein powder is always ongoing. Our favorites are a mixture of different plant-based proteins, such as brown rice, pea, hemp, chia seeds, flax seeds, and quinoa. Combining varieties of protein creates a powder that has all the essential amino acids and plenty of protein to boot. And of course taste, texture and quality of ingredients (organic + non-GMO) is of utmost importance.

Here are current favorites and links to purchase. We highly recommend all of these products!

Sunwarrior Protein, Vanilla

Protein Base: Fermented Yellow Peas, Gogi Berries, Hemp Seeds, Coconut

Grams of protein per serving: 24 g

Ka’Chava Chocolate

Protein Base: Sacha Inchi (A seed from Peru) Yellow Pea, Brown Rice, Quinoa, Amarynth, Chia Seeds, Flax Seeds, Coconut

Other Ingredients We Love: Maca Root, Camu Camu, Maqui Berry, Chlorella, Acai Berry, Kale…And More!

Grams of protein per serving: 25 g

Four Sigmatic Chocolate Protein:

Protein Base: Peas, Hemp Seeds, Chia Seeds, Pumpkin Seeds,

Other Ingredients We love: Reishi, Lions Mane, Chaga and Cordyceps Mushrooms + Aswhagandha

Grams of protein per serving: 18 g

Looking for a clean, delicious, high protein smoothie recipe? Try our Blueberry Beauty Smoothie made with Sunwarrior Protein.

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Sweet potato fries. Simply put - we love the them.

Sweet potatoes contain are an amazing source of Vitamin A, which is vital for strengthening your immune system to fight against infection. It also helps promote healthy, glowing skin! Like most of the orange fruit and vegetables it is also an incredible source of Beta-Carotene - A powerful antioxidant with anti-inflammatory properties.

Pairing these baked fries with our light and bright avocado dip makes them even more nutritious. Enjoy!

Ingredients:

For the Fries:

• 4 sweet potatoes, scrubbed clean | organic

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon salt

• 1/4 teaspoon black pepper

For the Avocado Dip:

• 2 avocados

• Juice of 1 lemon

• 2 Tbsp olive oil

• 1 Tbsp water

• Pinch of sea salt

Directions:

Heat the oven to 400.

Cut the sweet potatoes (no need to peel) into sticks 1/4 to 1/2 inch wide and toss them with olive oil.

Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on a rimmed baking sheet. (If you have to, divide into two baking sheets so that they are not touching.)

You are going to bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes.

In the meantime, prepare the avocado dip: Scoop out the avocado from the skin and add all the ingredients to your blender/food processor. Blend until smooth.

Enjoy the sweet potato fries with the dip!

If you love this recipe, you might also like our Best Ever Veggie Burger

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We love soups. We believe that soups are the one of the ultimate healing foods. Not only are the cozy and comforting, but they're also really nurturing for your gut. And just in time for cold and flu season - this Carrot Ginger Soup is full of immunity superpowers like vitamin-rich carrots, soothing ginger, healing garlic, and anti-inflammatory turmeric. What’s not to love?

A bowl of this soup pairs perfectly with a nice green salad, or avocado toast. Perfect on a chilly fall evening!

INGREDIENTS (Serves 4):

1 yellow onion
8-10 medium sized carrots
1.5 inch knob of fresh ginger
1 garlic clove
1 apple
4 cups vegetable broth
1 teaspoon turmeric powder
salt + pepper

TOPPINGS:

toasted sesame seeds
microgreens
toasted sesame oil
coconut milk

DIRECTIONS:

Preheat oven to 400 degrees.

Chop onion, garlic, apple and ginger and peel carrots. Place whole carrots on a baking sheet and drizzle with olive oil, salt and pepper. Toss and roast in oven for 20-25 minutes, or until they are fork tender.

While carrots are roasting, saute the onion in a soup pot with olive oil, salt and pepper until they become translucent. Add garlic, apple, ginger and turmeric and keep sautéing, adding in a splash of vegetable broth or olive oil if anything starts to stick to bottom of pan.

When carrots are finished roasting, chop into big pieces. Add them into pot with other vegetables as well as the rest of the broth. Simmer over low heat until broth comes to a boil, then turn off heat.

Using a hand blender or regular blender, blend until soup is smooth or to your desired consistency. If soup is too thick, add in a little more broth.

Divide soup into bowls and top with toasted sesame seeds, a drizzle of toasted sesame oil, micro-greens and a splash of coconut milk (if you like it creamy). Enjoy!

When it comes to natural beauty, food is one of your most powerful tools……..It’s all about hydration, healthy fats and antioxidants when it comes to beauty from the inside out!

This Blueberry Beauty Smoothie is one of our favorite breakfast, lunch, or mid-day snacks to give your skin a beauty boost from the inside out.

Blueberry Beauty Smoothie

• 1 tbsp almond butter

• 1 cup almond milk

• 1 scoop protein powder (We like K’achava Vanilla)

• 1/2 tsp cinnamon

• 2 dates

• 1/2 cup frozen blueberries

• 2 tbsp hemp seeds

• Dash of vanilla

  
  Blend all ingredients together in a high speed blender and Enjoy!

Why are our Good Clean Zucchini Muffins the best healthy zucchini muffins ever? Because they’re easy to make, have the wonderful taste and texture and are gluten free, vegan, free from refined sugar and made with simple, whole ingredients. Yes!

Dry Ingredients:

• 2 cups gluten free oat flour

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

Wet Ingredients:

• 1/4 cup + 2 tablespoons melted coconut oil

• 1/4 cup coconut sugar

• 1/4 cup pure maple syrup

• 1/2 flax eggs (4 1/2 teaspoons ground flaxseed and 1/4 cup + 1 1/2 teaspoons water, whisked together, set for 15 mins)

• 1 teaspoon pure vanilla extract

Fold-in ingredients:

• 1 1/4 cups grated zucchini (we like using a box grater)

• 3/4 cup vegan chocolate chips

• 1/4 cup chopped walnuts (optional)

Instructions:
Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.

In a medium bowl, whisk together all the dry ingredients.
n a large bowl, whisk together all wet ingredients.
Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain.

Thoroughly fold in zucchini, until zucchini is very well incorporated . The batter will be super thick. Fold in chocolate chips and optional walnuts.

Using a large scoop or spoon, scoop and drop batter evenly into the muffin pan. To make fewer, dome-top muffins, fill cups all the way with a slight mound on top; to make a larger quantity of medium sized muffins, fill cups 3/4 of the way.

Bake for 24-32 minutes, depending on how many muffins are made. (28 minutes for 8 big muffins.) It will bake on the lower end for 12 muffins. Insert a toothpick to check for doneness—when it comes out clean, it’s done.

Allow muffins to cool in the muffin pan, placed on a cooling rack for about 30 minutes. Then lift muffins out of the pan, transferring directly onto the cooling rack. Allow to finish cooling for 30 more minutes. Enjoy!

If you love this recipe, you might also like our Chocolate Banana Blender Muffins

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