eat clean

New York Naturals Kale Chips Product Review!

October 23, 2014 by Bethany And Rachel Leave a Comment

Man oh man do I love kale chips! Like potato chips they are so addicting, but unlike potato chips they are actually healthy! I was extremely lucky to receive a package full of New York Natural’s Products! So many different flavors of chips, crackers, granola and cookies all made with kale! These products are handmade with the highest quality ingredients! I love that this company takes Kale to a whole new level! Kale has never tasted so good! They are all raw, vegan, kosher, dairy-free, gluten-free and Paleo friendly and are made by dehydrating slowly at below 115 degrees so they are packed with enzymes and nutrients! All of their products are high in vitamin K and A, iron and fiber as well as extremely delicious!

Heres what I recieved!

4 containers of Kale chips
4 containers of Greenola
2 bags of Kale Crackers
2 Kale Cookies

Kale Chips

Bombay Ranch: My favorite, has the most perfect “ranch” flavor. I actually prefer these over the potato chip version!
Vegan Cheese: Love that this actually has a great cheesy flavor, thanks to nutritional yeast! love the crunch!
Spicy Miso: I really enjoyed this unique flavor! It has just the right amount of spice, making it easy to handle. Totally delicious!
Sea Salt and Vinegar: This one is such a classic! A perfect healthy substitute for sea salt and vinegar potato chips. I would actually prefer these over the potato chips! They are that good! 🙂

I am so glad that I can actually pronounce all of the ingredients of these! It’s only made with natural wholesome ingredients which transfer into the amazing flavors of each type! I love that I am getting vital nutrients into my body while enjoying a delicious snack!

Greenola: Pretty much Granola made with kale instead of oats, don’t be fooled, its insanely delicious!

Spirulina Crunch: Made with spirulaina and contains pineapple, coconut and sunflower seeds! I love this combo, it’s very uniques
Cranberry Nut Crunch: Talk about huge clusters of granola! This one contains massive clusters with cranberries and walnuts, I loved sprinkling this on my yogurt! This was my fav!
Raisin Coconut: This one was extremely delicious, I loved the combo of all of the nuts and seeds in this! Perfect for an on-the-go breakfast or snack! This one contains cashews, almonds, walnuts, pumpkin seeds and sesame seeds!
Cherry Chia: I loved the cherry flavor in this one! I love how there are big pieces of dried cherries as well as chia seeds for extra crunch!

Again, I am extremely impressed with all of the ingredients, perfect fueling whole ingredients that will only do your body good! This list can’t be beat!

Kale Crackers

crunchy crackers filled with seeds and bold flavor!

Cheezy Dill: These were amazing! I love the strong cheese flavor which was balanced out by a subtle hint of dill!

Sweet Chipotle: Loved these so much! I love the slightly spicy heat of the chipotle! The flavor was strong, but not over-powereing! These were my favorite!

Great ingredients, all natural, perfectly healthy

Kale Cookies

Don’t freak out, these tasted great! I didn’t think kale would taste good in a cookie, but I was pleasantly surprised! Loved the surplus of chocolate chip and raisins in these! Made with simple and whole ingredients, you can have your cookie and eat it too! 🙂

Chocolate Chip: Soft and fluffy texture! Lots of chocolate chips! perfectly sweetened! Loved the crunch of the nuts

Oatmeal Raisin: Lots of raisin! perfectly sweetened, liked the crunch of walnuts and cashews as well as the hint of cinnamon!

Totally recommend these to anyone who loves kale in any form, or basically anyone because you don’t have to like kale to like these products! This company takes Kale to a whole new level! Kale has never tasted so good! Click HERE to get some amazing kale products!

Heavenly Product Review: Halo Top Ice Cream!

August 10, 2014 by Bethany And Rachel 1 Comment

Who doesn’t love ice cream?? Yeah Thats right every one does! But what some of us don’t love is that is does nothing for our bodies, its all empty calories besides the little bit of calcium hidden in it. Any ways, many of us eat more than a serving, some of us don’t even know what half a cup looks like ( you try to eye ball it, but it is less than you think). Not to fear though, because there is an ice cream you can feel good about eating, and you could eat the whole pint if you wanted too with feeling guilty.

Its called Halo Top Ice Cream and it is as heavenly as it sounds! With only 70-80 calories per serving and 7 grams of protein, its safe to say that this is the perfect ice cream.

Even if you eat the whole container, you are still only eating about 280-320 calories! Its so filling and taste EXACTLY like regular ice cream! So rich and creamy, you will think you are eating there full-fat, unhealthy kind! Try yours today! Click HERE to get yours!

Try it on top of our Microwavable Fudgey Brownie!

Two Quick Breads combined into Pancakes: Zucchini Cornbread Pancakes

July 24, 2014 by Bethany And Rachel 14 Comments

The Healthy Zucchini Cornbread Pancakes are a delicious combination of your two favorite quick breads!

I love pancakes, if you couldn’t tell, especially unique flavors! I love experimenting with different ingredients into these perfect little cakes! I mean, you could really make any flavor you want, pancakes have no limits! That’s what so great about them! You’ve heard of corn bread, you’ve heard of zucchini bread, but how about Zucchini Cornbread Pancakes!? Let me tell you, you don’t know what you are missing! It taste exactly like those two breads combined, sweet, moist, light, and oh so tasty! So healthy and delicious, these babies are irresistible! One bit and you will wonder why you’ve never had cornbread and zucchini bread combined!

Two Quick Breads combined into Pancakes: Zucchini-Cornbread Pancakes

1 from 1 vote

Print Recipe

Ingredients

1 cup oat flour
1 tbsp cornmeal
1 small zucchini grated
1/3 cup fresh corn kernels
1 tsp baking powder
1 egg white or flax egg
1 tbsp agave/maple syrup/honey
1 cup almond milk
1/4 tsp cinnamon
1/4 tsp vanilla extract

Instructions

1. Place all ingredients in a food processor and blend for about 15 seconds, or until fully combined
2. Heat a griddle/skillet/pan on medium heat and spray with cooking spray
3. Spoon batter on skillet and make about 6-8 pancakes
4. Flip pancakes when golden/done on each side
5. Top with fresh blackberries, yogurt, nuts, chocolate chips or whatever you desire!
6. Enjoy!

Health Benefits

Vegan
Protein
Fiber
Healthy fats
All natural
Refined sugar free
No preservatives
Non-GMO
100% clean
Vitamins, minerals, antioxidants
Gluten-free
Dairy-free

Cinnamon-Pecan Pumpkin Granola Bars

July 21, 2014 by Rachel 7 Comments

It’s officially the pumpkin season and you all know what that means, pumpkin-flavored everything! Woo-hoo! I just love pumpkin, I just don’t actually eat it in fall though, I literally have it all year round! What’s not to love about this versatile and delicious squash!? It can be added to virtually almost every type of dish: oatmeal, pancakes, yogurt, chili, pie, wraps,lasagna, you name it, and there is a pumpkin version. Packaged granola bars seem really easy and convenient, but most of the time you are actually doing yourself, and your body a disservice when buying them! First of all they can be uber expensive, loaded with sugar and preservatives, and can be heavily processed. On average, a granola bar typically can cost 75 cents or more per bar, doesn’t sound like much, but when you are buying 12, it really adds up. The good news is that you can make your own for dirt cheap! Plus these ones are pumpkin filled!!! These granola bars taste like fall, cinnamon, crunchy pecans and pumpkin, and such a quick and easy grab-and-go snack or quick breakfast!

Cinnamon-Pecan Pumpkin Granola Bars

2 cups dry oats
2 ripe bananas, mashed
3 tbsp sliced almonds
2 tbsp sunflower seeds
2 tbsp pumpkin puree
2 tbsp maple syrup
1 tsp cinnamon
10 whole pecans

1. In a large bowl, mix everything together except pecans, mix until thoroughly combined

2. Spray some cooking spray in a jelly roll pan and place oven at 350 degrees

3. Spread mixture evenly in the pan and press one pecan where each granola bar will be cut after baked

4. Bake for about 15-20 minutes or until golden

5. Let cool and cut into 10 even bars

6. Enjoy!

Health Benefits

Vegan
Gluten-free
Dairy-free
Protein from nuts
Healthy fats from nuts
Fiber from oats and pumpkin
All natural sweetness
No preservatives
Non-GMO
Vitamins, Antioxidants, minerals
No-sugar-added

Easy and Healthy Dessert for Breakfast: Cocoa-Dusted Cherry Polenta Breakfast Pudding

July 14, 2014 by Bethany And Rachel 1 Comment

Want a new change from your same old breakfast choices? Well God just answered your prayer with this beauty. So rich and creamy, you will think you are eating dessert! This polenta pudding is as easy to make as oatmeal and can satisfy a sweet tooth in a few minutes! You would have never thought of eating polenta at breakfast, but I promise you if you do, you will be one happy camper! 🙂

Cocoa-Dusted Cherry Polenta Breakfast Pudding

1/4 cup dry polenta
1/2 cup water
2 tbsp full-fat coconut milk (can add a bit more for extra creaminess)
1 tsp cocoa powder
1 tsp honey
1 tsp crushed walnuts
1/2 tsp vanilla extract
sprinkle of unsweetened flaked coconut
Cocoa-Dusted Cherries (recipe below!)

1. In a bowl, combine polenta and water

2. Microwave polenta mixture for about 1 1/2 minutes, or until the polenta absorbs all the liquid

3.Combine Polenta Mixture with coconut milk, stir well

4. Mix all remaining ingredients into the polenta pudding

5. Top with more crushed walnuts, coconut, and cocoa-dusted cherries, if desired

6. Enjoy!

Cocoa-Dusted Cherries

6 dark red/black cherries, pitted and halved
1 tbsp cocoa powder

1. In a small bowl, coat cherries with cocoa powder

2. Microwave for about 1 1/2 minutes, or until hot and juicy

3. Stir into polenta pudding

4. Enjoy! 🙂

Health Benefits

100% clean
All Natural
No preservatives
Non-Gmo
No added sugar
Fiber
Gluten-free
Dairy-free
Vegan
Healthy fats
Vitamins, minerals, antioxidants
Protein
Low Glycemic Carbs

Easy Vegan Dessert: Healthy Raw Chocolate-Coconut Macaroon Fudge

July 13, 2014 by Bethany And Rachel 9 Comments

Now I have something amazing to share with you, something that is a combination of 2 amazing desserts in one wrapper, and its delicious. I am so excited to share with you my latest, and I think best (at the moment) creation, behold, Chocolate-Coconut Macaroon Fudge….. Unbelievable! I don’t know how i came up with this creation exactly, I wanted to make a raw fudge, that I did, but I felt like it needed some more UMPPPPHHHHH, so I added some UMPPPHHHH, and that UMPPPHHHH was a delicious macaroon topping on top of the already amazing chocolate-fudge! This is super-easy, like in 7 minutes you will have creamy rich chocolate fudge with a chewy, coconutty, and sweet topping that is perfection! And if you don’t believe me, I made 12 of these little babies and they were all miracously gone within 1 hour. Still can’t figure out who the culprit is here (Dad, *cough* *cough*) but anyways, I guess I should take that as a complement! Fully raw, Healthy, delicious, antioxidant packed goodness, your body and tastes buds will both love it! What more could you want!???

Healthy Raw Chocolate-Coconut Macaroon Fudge

Fudge Layer

1/4 cup coconut oil, NOT MELTED
1/4 cup raw cocoa powder
2 tbsp agave/maple syrup/honey

1. In a food processor/blender, blend all ingredients together until smooth

2. Divide chocolate mixture into mini muffin cups lined with mini muffin liners ( I made 12), place in the fridge for 15 minutes

Macaroon Layer

1/3 cup unsweetend flaked coconut
1/3 cup craisins
1/4 cup cashews

1. In a food processor/blender, blend all ingredients for about 15 seconds, or until mixture forms into a sticky ball.

2. Divide macaroon mixture on top of fudge mixture and store in fridge

3. Enjoy!

Makes 12

Health Benefits

Healthy Fats
Raw vegan
No added sugar
No preservatives
Non-gmo
100% clean
All natural
Vitamins, Minerals, Antioxidants
Vegan
Vegetarian
Gluten-free
Dairy-free

Easy Vegan Dessert: Chocolate Banana Silk Pie with Cherry Cashew Oat Crust

July 12, 2014 by Bethany And Rachel 5 Comments

I just made the best vegan dessert known to man (at least in my opinion). Not to mention it is chock-full of amazing health benefits! Plus the addition of a secret ingredient (tofu) makes the pie mousse-like! But not to worry dear children,the tofu does not affect the flavor one bit! All you will taste is the chocolatey, bananaey silky heaven! This is so simple and easy, it can be made in a jiffy! I’m telling you this is a win-win dessert! For your own benefit, please make this NOW!

Chocolate Banana Silk Pie with Cherry-Cashew Oat Crust

Crust

1/2 cup cashews
1/3 cup dried cherries or craisins
2 Tbsp. oats

Filling

1 12.3 oz. container of firm tofu
2 Tbsp. cocoa powder
1 ripe banana
1 Tbsp. agave/honey/maple syrup

In a food processor, combine all ingredients for crust and blend for about 30 seconds, or until smooth.
Press crust into pie pan and place in the fridge for an hour.
In a food processor, combine all ingredients for the filling and blend for about 30 seconds, or until mixture is smooth.
Spoon over top of crust and and store in fridge.
Top with coconut and dried cherries/craisins, if desired.
Enjoy!!

Health Benefits

Fiber
Healthy fats
Protein
All-natural
No added sugar
No preservatives
100% clean
Vegan
Vegetarian
Gluten-free
Vitamins, minerals, antioxidants
Protein

Gluten-free and Vegan Pizza: Carrot Ginger Veggie Pizza with a Quinoa Oat Crust

July 10, 2014 by Rachel 5 Comments

Who doesn’t love pizza? There are so many kinds, so many sauces and so many flavors! But you know what no one loves about pizza? The fat, calories, sugar, artificial and processed ingredients! Did you know that many processed pizza crusts contain more than 15 ingredients? Crazy right? Well my pizza crust only has 3! This pizza is all natural, clean, healthy, and of course delicious! The Carrot Ginger sauce is a great replacement for sugar-filled store-bought tomato sauce! Topped with yummy and antioxidant packed veggies, this pizza is win-win for your taste buds and your health!

Carrot Ginger Veggie Pizza with a Quinoa Oat Crust

Pizza Crust

1/2 cup oat flour (or 1/2 cup oats pulverized)
1/4 cup quinoa flour (or 14 cup quinoa pulverized)
1 egg (or flax egg for vegan)

Preheat oven to 350 degrees.
combine all ingredients and form into a dough.
Press the dough down until it is 1/4 inch thick a make a crust.
Transfer crust onto a cooking sheet lined with parchment paper.
Bake for about 15 minutes, or until crust is hard.

Sauce + Toppings

3 whole carrots, boiled until soft
1 tsp ginger
Zucchini, chopped into 1/2 slices
Tomatoes, chopped in 1/2 slices
Spinach

1. In a food processor/blender, combine boiled carrots and ginger, blend until smooth.

2. Spread the carrot-ginger sauce on top of the pizza crust evenly,

3. Place Zucchini, tomatoes and spinach on the pizza and whatever else you desire (cheese, meats, tofu, etc.).

4. Bake the pizza at 350 degrees for about 15 minutes, or until veggies are cooked on top.

5. Enjoy!

Serves 2-4

Health Benefits

Fiber
Gluten Free
Dairy Free
Vegan
100% clean
No Preservatives
No added sugar
Non-GMO
Vitamins, Minerals, Antioxidants

Your Favorite Ice-Cream Flavors for Breakfast: Banana Split Oatmeal

July 4, 2014 by Bethany And Rachel 18 Comments

Would you believe me if I told you I had a banana split this morning for breakfast, yep, banana, chocolate, and strawberry, mmmmmmm! Except, what if I told you that it was healthy, satisfying, clean, no-sugar-added, and tasted like a banana split without the cold. You will be pretty impressed with this version of my all-time favorite summer treat, for breakfast. All the flavor, without any of the crap (artificial ingredients, sugar, fat, preservatives) in a wholesome and delicious, nutritious breakfast. You will indeed start your day right with this magnificent creation, plus, you can tell your co-workers that you had a banana split for breakky, hehe they will never guess. 🙂 Banana Split Oatmeal

3/4 cup dry oats
1/2 cup coconut milk
1/4 cup water
1/4 large ripe banana, mashed
3 strawberries, mashed
1/2 tbsp cocoa powder
1 tsp agave nectar
Sliced almonds
Banana coins

1. In a bowl, combine oats with coconut milk and water, cook in microwave for about 2-2 1/2 minutes

2. Separate cooked oatmeal into 3 sections, one for the banana layer, chocolate layer and strawberry layer

3. For the Banana layer: combine 1/3 of the cooked oatmeal and mashed banana, mix well, place in original bowl

4. For the Chocolate Layer: combine 1/3 of the cooked oatmeal with cocoa powder and agave, mix well and place next to banana layer in original bowl

5. For the Strawberry layer: combine the remaining cooked oatmeal with the mashed strawberries, mix well and place next to chocolate layer

6. Top oatmeal with sliced almonds and banana coins, if desired

7. Enjoy! Health Benefits

Fiber
Low fat
No added sugar
All natural
100% clean
No preservatives
Gluten-free
Dairy-free
non-GMO
Vegan
Vitamins, minerals and Antioxidants

Easy Paleo Dinner : Spicy Bruschetta Stuffed Eggplant

June 28, 2014 by Bethany And Rachel 6 Comments

Literally all we had in our house was 2 eggplants, 2 tomatoes, some spinach, 3 frozen chicken sausages and spices. It was my job to make dinner (well it alway is ), so a big light bulb went off in my head to make stuffed eggplant. I had never stuffed and eggplant before (only zucchini), but I’m soo glad I did! ONE OF THE BEST MEALS I EVER HAD!!!! No joke, this is amazingly good, and amazingly easy!! The sausage can either be chicken, or tofu, making it vegan, vegetarian, paleo, an whole 30 approved!! MAKE THEM ~~TODAY~~ NOW!!!

Spicy Brushetta Stuffed Eggplant

4 eggplants cut in halve, lengthwise
3 pre-cooked chicken sausages, sliced (I used Al Fresco Chicken Sausage)
2 tomatoes, chopped
2 cups spinach
2 Tbsp. fresh parsley, finely chopped
3 garlic cloves, finely chopped
1/4 tsp. red pepper flakes
1/4 tsp. paprika
salt and pepper

Preheat oven to 400 degrees.
Place eggplant on cooking sheet and spray eggplant with cooking spray. Bake for 30 minutes, or until eggplant is tender.
Combine remaining ingredients and mix well.
Scoop out the middle of the eggplant and mix with sausage mixture.
Stuff eggplant with mixture and bake for another 15 minutes.
Enjoy!

Health Benefits:

100% clean
Lean protein
Fiber
Vegan
Vegetarian
Paleo
Whole 30
Vitamins
Antioxidants
No-added sugar
No preservatives
All-natural

eat clean

Two Quick Breads combined into Pancakes: Zucchini-Cornbread Pancakes

Ingredients

Instructions

Footer