My Clean Lifestyle, Chandler Heights, AZ (2025)

11/04/2019

Hey guys! Here is an excellent, easy, simple and clean choice for dinner. All those adjectives apply to post dinner clean up as well ;) Choose pasture raised chicken and organic ingredients for a healthier "clean" meal.

Balsamic Grilled Chicken

Total Time: 15 minutes

INGREDIENTS:

4 boneless skinless chicken breasts
1/3 cup grapeseed oil
1/4 cup balsamic vinegar
4 garlic cloves, minced
1 teaspoon Himalayan pink salt
1/2 teaspoon pepper

INSTRUCTIONS:
1. Whisk together the olive oil, balsamic vinegar, garlic, salt and pepper.
2. Pound the chicken breasts using a meat tenderizer until 1/2 inch thick. Then place them in a Ziploc bag, and pour marinade mixture over top. Close the bag tightly and squish it around to coat the chicken. Place bag in a bowl and put in the refrigerator to marinate for at least 10 minutes or up to 3 hours.
3. Grill over medium-high heat for 4 minutes per side, until no longer pink inside. Pour remaining marinade on chicken once on grill before turning for the last time. Season again with pink salt after turning.
4. Remove the chicken breasts to a plate to rest and enjoy!

10/22/2019

Hey guys! I have another key ingredient for you; grapeseed oil. I use it a lot in cooking because of it's neutral flavor and high smoke point (about 420-445°F) . The combination of it's high smoke point and very neutral flavor makes grapeseed oil one of the most versatile options in the kitchen. I still love and use olive oil but not so much when using heat. The price point isn't too bad either. If you haven't already, give it a try!

10/19/2019

Here it is guys! One of the more delicious salads you will ever have. Loaded with fresh produce and packed with mouthwatering flavor. Try using the ranch dressing recipe I posted yesterday and choose an unrefined sugar BBQ sauce to make it clean. It's amazing. Try it!

BBQ Ranch Chicken Salad

Total Time: 30 minutes

INGREDIENTS:
2 chicken breasts, pounded thin
2 tablespoons grapeseed oil, Himalayan pink salt & pepper
1/3 cup BBQ sauce (organic with unrefined sugar)
1/2 cup frozen sweet corn
2 heads green leaf lettuce, chopped
large handful grape tomatoes, halved
1 can black beans, drained and rinsed
2 green onion stalks, minced
2 avocados, cubed
1/4 cup cilantro, minced
Ranch dressing
BBQ sauce

INSTRUCTIONS:
1. Brush chicken breasts with grapeseed oil then sprinkle with pink salt and pepper. Grill over medium-high heat for 3-4 minutes a side, brushing grilled side with BBQ sauce after flipping once. Remove chicken, let cool slightly, then chop and set aside.
2. Thaw frozen corn and prepare veggies.
3. In a very large bowl add lettuce (may need to do this in a couple batches) then toss with corn, tomatoes, black beans, green onion, cilantro, chicken, and avocado. Drizzle with ranch dressing and bbq sauce. Toss and enjoy!

10/17/2019

Okay guys, just one more condiment (I'm getting you ready for tomorrow's yummy recipe)! A clean herb ranch dressing. The key to clean eating is to eat foods in their natural state--so choose full fat, grass-fed, organic dairy products without all the junk, and real seasonings and fresh herbs with no MSG. It feels great to eat clean!

Herb Ranch Dressing

Total Time: 5 minutes

INGREDIENTS:
1/2 cup sour cream (full fat, organic, grass-fed)
1 cup mayo (see mayo recipe posted yesterday)
1/2 cup milk (full fat, organic, grass-fed)
3 teaspoons white vinegar
1 teaspoon dehydrated onion
1 teaspoon dehydrated garlic
2 tablespoons fresh dill, chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
Himalayan pink salt & pepper to taste

INSTRUCTIONS:
1. Blend all ingredients in a high powered blender until smooth. Taste, add pink salt and pepper as needed. Enjoy!

10/17/2019

Hi guys! Here's an easy to make clean condiment recipe you can feel good about eating. Great replacement for fresh dips, dressings, spreads, etc. Only 5 minutes, give it a try!

Easy Clean Mayonnaise

Total Time: 5 minutes

INGREDIENTS:
3 medium eggs at room temperature (pasture raised)
2 tablespoons fresh lemon juice
1 cup olive oil (neutral flavored)
1/4 teaspoon Himalayan pink salt or more to taste
*Optional- 1 tablespoon Dijon mustard

INSTRUCTIONS
1. Blend eggs for about 20 seconds in high powered blender. Add mustard vinegar and pink salt and blend again.
2. Scrape the sides and bottom of blender then turn on low speed, open the small opening in the blender lid and SLOWLY add the olive oil.
3. Increase your blender speed to high and keep running for up to one minute.
5. Your mayonnaise should be creamy and ready to use. If the mayo seems too thin, slowly stream in more oil with the processor running until thick. Enjoy!

10/15/2019

Hey guys! Instead of sharing a recipe today, I'm sharing an ingredient. In case you haven't already noticed, I only use Himalayan Pink salt in my recipes. Reason being, it is unrefined and still full of the natural minerals the earth gave it--unlike regular table salt that has been so stripped of it's nutrients that iodine needs to be added back to it. You can use pink salt in place of regular salt 1:1. Do a little research and know for yourself the benefits of switching! My only caution, be careful of the source you are buying from. Some claim to be true sources of Himalayan Pink salt but are not.

10/14/2019

Guys! I can't believe after posting almost 30 recipes I haven't shared this one! One of my favorite salads. Make it the star of dinner and have your protein on the side. So fresh and healthy. If you use an apple cider vinegar that contains "the mother" you'll be giving yourself natural probiotics--so good for your gut!

Cucumber Tomato Avocado Salad

INGREDIENTS:
1 medium cucumber (2 cups), semi peeled and cubed
2 large avocado, (cubed)
2 cups grape tomatoes, halved
2 tablespoons olive oil
1/4 cup apple cider vinegar
Himalayan pink salt and pepper to taste
*optional 2 tablespoons fresh herb of choice (I prefer cilantro)

INSTRUCTIONS:
1. Prepare all vegetables
2. Combine cucumber, tomatoes, olive oil, ACV, pink salt, pepper, and herbs, toss well. Last add avocado and gently toss. Enjoy!

10/12/2019

Hey guys, I don't know about your house, but in mine we like soup when we're not feeling well (and the kids have been catching cooties, bringing them home and sharing them 😝). So, here is a clean soup full of nutrients! Try it out (even if you haven't caught a cold)!

Turmeric Chicken Soup

Total Time: 30 minutes

INGREDIENTS: 
2 large chicken breasts (pasture raised)  
32 oz. bone broth 2 cups filtered water 
1/4 cup grapeseed oil 
4 cups spinach 
2 cups uncooked quinoa 
4-5 large carrots, diced 
4-5 celery stocks, diced 
3-4 sage leaves, minced 
1 lemon 
1 small white onion, minced 
3-5 cloves garlic, minced 
2 tablespoons fresh ginger, grated 
2 tablespoons fresh turmeric, minced 
cayenne, Himalayan pink salt, pepper to taste

INSTRUCTIONS:
1. Prepare vegetables, mince herbs and zest entire lemon and slice in half.
2. Add grapeseed oil to a large pot over medium heat. Add onion, carrots, and celery to oil. Cook for 4-5 minutes, stirring regularly. Next, add garlic, turmeric, lemon, ginger, salt, pepper, and cayenne. Cook for an additional 3-4 minutes.
3. Add bone broth, chicken, water, and quinoa to pot. Turn heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and let simmer for 15-20 minutes, or until chicken and quinoa are cooked through. Fold in spinach once the soup is removed from heat. Once the soup is finished cooking, use a fork to shred chicken before serving.

10/10/2019

Hey! Here's a super tasty, super quick dinner for tonight! Kitchen clean up is also pretty zippy. Try out another flavor packed, clean, fresh salad!

Quick and Clean Taco Salad

TOTAL TIME: 20 MINS

INGREDIENTS:
1 lb. grass fed ground beef
grapeseed oil
1 can black beans, drained and rinsed
Himalayan pink salt
3 tablespoons msg&refined sugar free taco seasoning
5 oz container organic mixed greens
Large handful cherry tomatoes, halved
2 avocados, sliced or diced
1 red/orange/or yellow bell pepper, diced
2 tablespoons cilantro, minced
2 green onion stalks, minced
1 small bag organic corn tortilla chips
Organic ranch dressing
*optional toppings: corn, rice, black olives

DIRECTIONS:
1. Heat skillet to medium high with oil, add beef, stir to break into peices and begin to brown, add taco seasoning, salt and black beans. Cook until beef is browned, about 5 minutes.
2. Rinse and chop all veggies. Either toss salad with all veggies in one large bowl or assemble individual bowls, adding desired amount of veggies to each. Add beef to salad once plated (do not add hot beef/bean mixture to large salad bowl).
3. Top with broken tortilla chips, drizzle with ranch dressing and enjoy!

10/09/2019

Korean Beef Bowl

Total Time: 25 minutes

INGREDIENTS:
1/2 medium white onion, diced
1 clove garlic, minced
2 inches fresh ginger, peeled and grated
1 tablespoon toasted sesame oil
2 pounds grass-fed ground beef
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pink Himalayan salt
1/2 cup coconut aminos
2 tbsp fish sauce
4 cups riced cauliflower (I buy mine organic and frozen from Costco)
6 cups greens of choice (chopped romaine, arugula, spinach, etc.)
1 green onion, diced

INSTRUCTIONS: 
1. Heat a large skillet over medium-high heat, add sesame oil and when hot, add ground beef and cook for 3 minutes.
2. Steam riced cauliflower until hot.
3. Add the diced onion, minced garlic, ginger, red pepper, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
4. Add the coconut aminos and fish sauce and cook for another 3-4 minutes.
5. Serve beef in a bowl over a bed of greens with cauliflower rice. Garnish with diced green onion and enjoy!

10/07/2019

Hey guys! I have another clean, yummy, filling recipe for meatless Monday! Don't be put off by the 1 hour prep/cook time--the oven does all the work in this one. Lots of root veggies in this simple, warm soup. Oh-and it freezes well, make a double batch and have an extra easy dinner night later on. Try it out!

Roasted Butternut Squash Soup

Total Time: 1 hour

INGREDIENTS:
1 large butternut squash, cut in half
3 large carrots, ends cut off
1 large onion, peeled, ends cut off, cut in half
1 large Granny Smith Apple, cut in half and cored, skin left on
1 medium sweet potato, whole
4 large cloves of garlic
2 tablespoons olive oil
Pink Himalayan salt and pepper
3-4 cups chicken stock

INSTRUCTIONS:
1. Preheat oven to 425ºF Line a large roasting sheet with parchment paper.
2. Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting sheet. Drizzle with olive oil and salt and pepper. Roast on the top shelf of the oven.
3. After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
4. After 40 minutes of roasting, remove the onion, carrots and sweet potato. Transfer the carrots, sweet potato and onion to your blender
5. After 60 minutes of roasting (or once your butternut squash is tender), remove the butternut squash. Scoop out the flesh and transfer it to your blender. Discard the skins.
6. Add 1 or 2 cups of chicken stock to your blender with the roasted vegetables, and blend until very smooth. (If your blender isn’t big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add chicken stock until desired consistency.
7. Taste and season with salt and pepper, warm on the stovetop and enjoy!

My Clean Lifestyle

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