Beef and Zucchini Skillet This is my favorite type of recipe. Ingredients and cooking method are ridiculously simple and completely packed full of nutrients - yet it's simultaneously ultra-flavorful and super satisfying! If you're using ghee then you can make this Beef and Zucchini skillet during week 1 of your challenge program. Simply follow the recommended quantities within your plan and reach out to our experienced coaches in your private group with any questions. (Registration for our Challenge can be found here: cleanfoodlove.com/challenge) Ingredients: 1 Tbsp avocado oil 2 large zucchini, cut into 1-inch thick half moons sea salt and ground black pepper 2 Tbsps ghee, or clarified butter 12 oz beef sirloin or filet, cut into large bite-size pieces 4 fresh garlic cloves, chopped optional: fresh herbs Drop a 🥰 below in the comments, and I'll DM you the direct link https://cleanfoodcrush.com/beef-and-zucchini-skillet/

Beef and Zucchini Skillet This is my favorite type of recipe. Ingredients and cooking method are ridiculously simple and completely packed full of nutrients - yet it's simultaneously ultra-flavorful and super satisfying! If you're using ghee then you can make this Beef and Zucchini skillet during week 1 of your challenge program. Simply follow the recommended quantities within your plan and reach out to our experienced coaches in your private group with any questions. (Registration for our Challenge can be found here: cleanfoodlove.com/challenge) Ingredients: 1 Tbsp avocado oil 2 large zucchini, cut into 1-inch thick half moons sea salt and ground black pepper 2 Tbsps ghee, or clarified butter 12 oz beef sirloin or filet, cut into large bite-size pieces 4 fresh garlic cloves, chopped optional: fresh herbs Drop a 🥰 below in the comments, and I'll DM you the direct link https://cleanfoodcrush.com/beef-and-zucchini-skillet/

Slow Cooker White Chicken Chili Crockpot, Instant Pot, and Stovetop Cooking Instructions! One of my very most favorite cold-weather meals! Hearty, nourishing, inexpensive, & SIMPLE! Truth be told, we've basically been living off of soup & chili since September. With all of our kids getting older and at different ages & stages, we need super simple weeknight dinners that stay good whenever the kids get home and are ready to eat. Soup gets tastier after a few hours simmering on the stove - and then we also have leftovers for lunches the next day. As with most soups & and chili , it tastes even better the next day, so double or triple your batch while you're at it, and your future self will thank you! This chicken chili stays great in the fridge for 3 days, so double it up for future meals at your house, too! makes about 6 servings Ingredients: 1 Tbsp olive oil, or avocado oil 1 medium yellow onion, diced 1 green or red bell pepper, diced 2-3 fresh garlic cloves, minced 1-1/2 lbs. chicken tenders 1 jar (4 ounces) chopped green chiles 2 tsps ground cumin 2 tsps dried oregano 1 tsp cayenne pepper 2 cans (14.5 ounces each) great northern beans, rinsed well and drained 4 cups chicken bone broth 1/2 cup shredded white cheddar cheese Optional toppings: additional shredded cheese sliced jalapeno chopped fresh cilantro leaves chopped ripe avocado fresh lime wedges Instructions: https://cleanfoodcrush.com/slow-cooker-white-chicken-chili/ Drop a 🥣 below in the comments below, and I'll DM you the direct link

Slow Cooker White Chicken Chili Crockpot, Instant Pot, and Stovetop Cooking Instructions! One of my very most favorite cold-weather meals! Hearty, nourishing, inexpensive, & SIMPLE! Truth be told, we've basically been living off of soup & chili since September. With all of our kids getting older and at different ages & stages, we need super simple weeknight dinners that stay good whenever the kids get home and are ready to eat. Soup gets tastier after a few hours simmering on the stove - and then we also have leftovers for lunches the next day. As with most soups & and chili , it tastes even better the next day, so double or triple your batch while you're at it, and your future self will thank you! This chicken chili stays great in the fridge for 3 days, so double it up for future meals at your house, too! makes about 6 servings Ingredients: 1 Tbsp olive oil, or avocado oil 1 medium yellow onion, diced 1 green or red bell pepper, diced 2-3 fresh garlic cloves, minced 1-1/2 lbs. chicken tenders 1 jar (4 ounces) chopped green chiles 2 tsps ground cumin 2 tsps dried oregano 1 tsp cayenne pepper 2 cans (14.5 ounces each) great northern beans, rinsed well and drained 4 cups chicken bone broth 1/2 cup shredded white cheddar cheese Optional toppings: additional shredded cheese sliced jalapeno chopped fresh cilantro leaves chopped ripe avocado fresh lime wedges Instructions: https://cleanfoodcrush.com/slow-cooker-white-chicken-chili/ Drop a 🥣 below in the comments below, and I'll DM you the direct link

Rachel's Healthier Caramel Sauce Date sweetened caramel sauce for the win! Dates naturally have a similar flavor profile as caramel, so this works out incredibly well! Blend with a few other simple ingredients to intensify the flavors and create a creamy, drippy, absolutely perfect caramel sauce. Carmel sauce from the store is SO SO tasty but also unfortunately packed with refined sugar, corn syrup, and often Carrageenan and cheap refined oils. Darn it. No wonder why I get a stomach ache whenever I indulge in highly processed and manufactured caramel sauce. Luckily, I've created a "healthier" version that is made with whole food and natural ingredients. It's REALLY GOOD, too! You're going to want to spoon this homemade caramel sauce over everything! • dipping for apple or pineapple slices • on oatmeal • on yogurt • on air-popped popcorn • with organic pretzels • on pancakes/waffles • on Ezekiel toast • on brownies https://cleanfoodcrush.com/black-bean-brownies/ https://cleanfoodcrush.com/clean-eating-double-dark-chocolate-brownies/ Always keep a jar in your refrigerator! Sweetness Factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family's specific taste preferences. Ingredients: 2 cups soft and pitted Medjool dates (about 10 pieces) 1/2 cup almond or cashew butter 1/2 cup pure maple syrup or raw honey 1 cup of coconut cream (not coconut milk) 2 tsps vanilla extract 1/2 tsp sea salt 1/4 to 1/2 cup of very hot water or milk of choice to reach your desired consistency Instructions: You need to be working with soft, fresh dates. If your dates are hard, soak them in boiling water for 20 minutes. Rinse and drain all liquid off. Place all the ingredients in your high-speed blender. Process from low to high speed until smooth. You'll likely need to stop and scrape the sides of your bowl a couple of times. Serve on top of your favorite fresh fruits like apples, pineapple, peaches, or honeydew. Full recipe: https://cleanfoodcrush.com/rachels-healthier-caramel-sauce/ Drop an 🍎 below, and I'll DM you the direct link

Rachel's Healthier Caramel Sauce Date sweetened caramel sauce for the win! Dates naturally have a similar flavor profile as caramel, so this works out incredibly well! Blend with a few other simple ingredients to intensify the flavors and create a creamy, drippy, absolutely perfect caramel sauce. Carmel sauce from the store is SO SO tasty but also unfortunately packed with refined sugar, corn syrup, and often Carrageenan and cheap refined oils. Darn it. No wonder why I get a stomach ache whenever I indulge in highly processed and manufactured caramel sauce. Luckily, I've created a "healthier" version that is made with whole food and natural ingredients. It's REALLY GOOD, too! You're going to want to spoon this homemade caramel sauce over everything! • dipping for apple or pineapple slices • on oatmeal • on yogurt • on air-popped popcorn • with organic pretzels • on pancakes/waffles • on Ezekiel toast • on brownies https://cleanfoodcrush.com/black-bean-brownies/ https://cleanfoodcrush.com/clean-eating-double-dark-chocolate-brownies/ Always keep a jar in your refrigerator! Sweetness Factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family's specific taste preferences. Ingredients: 2 cups soft and pitted Medjool dates (about 10 pieces) 1/2 cup almond or cashew butter 1/2 cup pure maple syrup or raw honey 1 cup of coconut cream (not coconut milk) 2 tsps vanilla extract 1/2 tsp sea salt 1/4 to 1/2 cup of very hot water or milk of choice to reach your desired consistency Instructions: You need to be working with soft, fresh dates. If your dates are hard, soak them in boiling water for 20 minutes. Rinse and drain all liquid off. Place all the ingredients in your high-speed blender. Process from low to high speed until smooth. You'll likely need to stop and scrape the sides of your bowl a couple of times. Serve on top of your favorite fresh fruits like apples, pineapple, peaches, or honeydew. Full recipe: https://cleanfoodcrush.com/rachels-healthier-caramel-sauce/ Drop an 🍎 below, and I'll DM you the direct link

Buffalo-Lime Chicken Stuffed Anaheim Peppers 🥑🌶🤤 THIS is such a crowd pleasing recipe that you've gotta make! This COULD be an appetizer, but I usually just make and eat a bunch as a meal because they are SO good, I don't want anything else! Very satisfying and protein packed little peppers! If you're like me, you might want to double it up and make several batches because they go quick! The Anaheim pepper is one of those peppers that’s just big enough to be stuffable while also being incredibly flavorful. Plus, its mild heat makes it a family favorite − most enjoy its slight kick and flavor! The Anaheim is typically a very mild-hot pepper, but there’s a catch: Anaheim peppers CAN vary in heat based on where they are grown. A California born Anaheim pepper is typically much milder than those grown in New Mexico. Those New Mexico varieties can actually become just as hot as a jalapeño. Ohhh ya... one more thing! If you're buying All Natural Buffalo Style Sauce at the grocery store, check those ingredients! Should only contain water, vinegar, and spices! I use Tabasco Buffalo sauce because there are only 5 REAL ingredients in Tabasco. Type in web browser: https://cleanfoodcrush.com/buffalo-lime-chicken-stuffed-anaheim-peppers/ Search: Cleanfoodcrush Buffalo lime stuffed Anaheim peppers Drop a 💚 below in the comments, and I'll DM you the direct link

Crustless Pumpkin Pie 🍂🍁🍃 First off, let me be clear that we've got nothing against pie crusts. In fact, we love a really good homemade pie crust. This crustless pumpkin pie is an EXCELLENT idea for those needing a gluten-free dessert, those saving their carbs for an extra serving of mashed potatoes 😉 OR simply skipping the crust because pie crusts can be tricky to make! Just a FUN option for those who appreciate having options. 😁 This crustless pumpkin pie is so deliciously indulgent and silky-smooth that you really won’t be missing the crust. 🎃I used fresh homemade pureed pumpkin (recipe link below) to make the filling, and the fresh pumpkin flavor was the star of this show. The coconut whipped cream dollop on top just finished things off so nicely and definitely made our pie taste like an incredibly decadent dessert meant for the holiday season. Be sure to read through the full instructions before making this pie, especially if you're planning ahead for the holidays. It requires a bit of planning. Full recipe: https://cleanfoodcrush.com/crustless-pumpkin-pie/ Drop a 🎃 below in the comments, and I'll DM you the direct link

Lemon Parmesan Salad 🍋🥬🥑 Crispy Romaine + Creamy Avocado + Fresh Lemon Olive Oil Dressing = Simply Perfection 💯 Whoever said "Simple is Best" was talking about THIS lemon parm salad for sure! It's such a simple one, yet it's also super tasty! The crisp, fresh Romaine, combined with the buttery avocado, a sprinkle of shredded Parm, then drizzled in a burst of lemon and a pinch of chili flakes...Light and Fresh, plus super satisfying! Rachel's tips: Make SURE that you actually love the taste of the olive oil that you use for your salads such as this because your salad will come out tasting very much like the oil you use. They each have their own unique flavor. The fresh lemon zest really elevates your salad game! Don't skip it! 🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste super bright and fresh. 4 servings Ingredients: 4 medium romaine hearts, rinsed well 1 large Hass avocado, diced 2 large organic lemons, juice, and zest 1 cup freshly shaved parmesan cheese 1 tsp red chili flakes 1/4 cup extra virgin olive oil sea salt freshly ground black pepper, to taste Instructions: Halve your romaine lengthwise, lay on your cutting board cut-side down, and chop it into bite-sized pieces. Place your chopped lettuce in a large salad bowl. Add the chopped avocado and then drizzle with the fresh lemon juice. Add in the fresh lemon zest, shaved parmesan cheese, and olive oil. Season with sea salt and pepper to your taste. Toss to combine and serve! Enjoy! 💛Rachel Full recipe here: https://cleanfoodcrush.com/lemon-parmesan-salad/ (Copy and paste the link into your web browser) Or drop a 🍋 below, and I'll DM you the direct link!

Lemon Parmesan Salad 🍋🥬🥑 Crispy Romaine + Creamy Avocado + Fresh Lemon Olive Oil Dressing = Simply Perfection 💯 Whoever said "Simple is Best" was talking about THIS lemon parm salad for sure! It's such a simple one, yet it's also super tasty! The crisp fresh Romaine, combined with the buttery avocado, a sprinkle of shredded Parm, then drizzled in a burst of lemon and a pinch of chili flakes...Light and Fresh, plus super satisfying! Rachel's tips: Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor. The fresh lemon zest really elevates your salad game! Don't skip it! 🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste super bright and fresh. 4 servings Ingredients: 4 medium romaine hearts, rinsed well 1 large Hass avocado, diced 2 large organic lemons, juice, and zest 1 cup freshly shaved parmesan cheese 1 tsp red chili flakes 1/4 cup extra virgin olive oil sea salt freshly ground black pepper, to taste Instructions: Halve your romaine lengthwise, lay on your cutting board cut-side down, and chop it into bite-sized pieces. Place your chopped lettuce in a large salad bowl. Add the chopped avocado then drizzle with the fresh lemon juice. Add in the fresh lemon zest, shaved parmesan cheese, and olive oil. Season with sea salt and pepper to your taste. Toss to combine and serve! Enjoy! 💛Rachel Full recipe here: https://cleanfoodcrush.com/lemon-parmesan-salad/ (Copy and paste the link into your web browser) Or drop a 🍋 below and I'll DM you the direct link!

Rosemary Roasted Root Vegetables 🥕🥔🌱 This is such a SIMPLE recipe that we use so often at our house for dinner and/or meal prep, that I almost forget that it's an actual recipe! While this combination of root veggies and rosemary is complementary and FABULOUS together, feel free to use up whatever you have in your kitchen, as I often do. Any combination of potatoes and/or yams, or butternut squash works really well here! If you haven't tried roasting parsnips or fennel, then you are going to be completely hooked after making this recipe! These veggies stay great in the fridge for up to 5 days in an airtight container. makes 6 servings Ingredients: 1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces 4 medium carrots, peeled and chopped into 1 inch pieces 2 medium-large parsnips, peeled & chopped into 1 inch pieces 3 small red onions, peeled and quartered 1 large fennel bulb, sliced 2 Tbsps olive oil, or avocado oil 5 sprigs fresh rosemary, chopped 6 cloves fresh garlic, minced 1 tsp sea salt, or to taste freshly ground black pepper, to taste Instructions: Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper. Add all chopped veggies into a large bowl; add in garlic, rosemary, and sea salt. Drizzle in the oil and toss everything until evenly and well coated. Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy. Taste test and adjust salt and pepper according to your personal taste. Enjoy! ❤Rachel Full recipe here: https://cleanfoodcrush.com/clean-eats-rosemary-roasted-root-vegetables/ (Copy & paste this link into your web browser) Or drop a 🥕 below in the comments, and I'll DM you the direct link

Halloween Stuffed Peppers 🎃🎃🎃 These cute lil Jack O'Lanterns need to be part of your FUN! Carve a scary face into a few peppers (let the kids help!), then fill them up with this DELICIOUS and simple protein packed stuffing recipe. Kids are more likely to eat a meal when they get to help make it. Happy Halloween, CRUSHers! makes 6 servings Ingredients: 6 large bell peppers, different colors 1 Tbsp olive oil 1 yellow onion, diced 3-4 fresh garlic cloves, minced 1.5 lbs ground chicken or turkey 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp cayenne sea salt and freshly ground black pepper to taste about 1/4 teaspoon each 2 cups cooked brown rice 14 oz. black beans, drained and rinsed if using canned 1 cup fresh or frozen organic corn 1 (15oz.) jar organic tomato sauce 1 cup cheddar Jack cheese, shredded. Instructions: Preheat your oven to 375 degrees f. Carefully slice the tops off of the peppers and remove the ribs and seeds inside. Alternatively, you can use a sharp paring knife and cut zig zags all around the tops of your bell peppers. Carve a jack-o-lantern type face on the side of each bell pepper. Don’t make it too big, or all the stuffing will fall out. Place your carved bell peppers into a baking dish, together with their tops. Lightly spray them with cooking oil and sprinkle with sea salt and pepper. Bake for 12-15 minutes, or until the peppers just begin to soften. Meanwhile, heat oil in a large skillet over medium heat. Add in onion, garlic, and the remaining chopped pieces of your bell peppers, then sauté for a few minutes. Stir in the meat and cook until browned, crumbling it with a wooden spoon as it cooks. Sprinkle in all seasonings, then stir in the beans, corn, and tomato sauce. Continue to simmer until the liquid has reduced, about 10 minutes. Stir well to combine, then taste test and season with sea salt and pepper if desired. Carefully spoon stuffing into each pepper and top with shredded cheese. Return your baking dish to the preheated oven for an additional 10-12 minutes, or just until the cheese is all melty. ❤Rachel https://cleanfoodcrush.com/halloween-stuffed-peppers Drop a 🎃 below,and I'll DM the direct link