Clean Eating Pasta

1 1/2 lbs lean ground turkey
1T olive oil
2 medium zucchini, shredded
2 medium carrots, shredded
1 15oz can tomato sauce
28oz diced tomatoes
1/2 lb brown rice pasta
1 T onion powder
1 T garlic powder
1 T ground cumin
2 cups raw spinach
2 cups water

1.  In a large pan, cook the turkey in olive oil until almost completely cooked
2.  Add the zucchini, carrots, tomato sauce, diced tomatoes, spinach, and spices
3.  When the spinach has cooked down, add pasta and cook until soft, adding water in increments as needed.

Oven Roasted Salmon with Lemon Dill Seasoned Salt

zest of 1/2 lemon
2 tsp dill
salt
1 tsp sugar
Pinch cayenne
4 salmon fillets
oil

preheat oven to 300
combine lemon zest, chopped dill, 1 T salt, sugar, cayenne
rub on salmon
Roast for 18 minutes.

Southwest Spaghetti Squash!
Prep Time: 20 minutes / Cook Time: 40 minutes / Servings: 6

Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it's too hard to remove, cook for another 10 minutes. 
Remove from the oven, scrape and fluff the stringy squash with a fork. Transfer the spaghetti squash to a large mixing bowl, but reserve the shells.
Heat a large skillet with 1 tbsp. olive oil on medium heat. Add the ground turkey, scallions and red bell pepper. Season with salt and pepper, garlic powder, cumin, chili powder, paprika and cayenne powder. Stir to combine and continue to cook on medium heat until the veggies are soft and the turkey is browned and cooked through, about 7-10 minutes. Remove from the heat and set aside.
In the large mixing bowl with the spaghetti squash, add the turkey mixture, tomatoes, black beans, cilantro and lime juice. Stir with a fork to mix until all ingredients are combined. Adjust seasoning if necessary.
Fill the two squash shells evenly with the mixture, garnish with the avocado slices and a few more sprigs of cilantro

Ingredients:

• 1 large spaghetti squash
  
• 1 lb. lean ground turkey
  
• 2 medium Roma tomatoes, chopped
  
• 1 red bell pepper, seeds removed and chopped
  
• 1 can black beans, rinsed and drained
  
• 3 scallions, chopped
  
• 1/4 cup chopped fresh cilantro (plus a few sprigs for garnish)
  
• 1 avocado, peeled, seeded and thinly sliced

• juice of 1 lime
  
• 3 tbsp. olive oil
  
• 2 tsp. garlic powder
  
• 1 tbsp. ground cumin
  
• 2 tsp. chili powder
  
• 1 tsp. paprika

• 1/4 tsp. cayenne pepper (optional)

Instructions:

• salt and pepper

Preheat the oven to 400 degrees.
Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
Drizzle the two halves with 2 tbsp. of olive oil and then sprinkle with salt, pepper and 1 tsp. garlic powder.
Place the squash, open side down on a cookie sheet and bake for 30 minutes. 

Candice's Chili

1 1/4 ground turkey

1 onion

1 green bell pepper

1 clove of garlic

1 28oz can petite diced tomatoes

1 15oz can tomato sauce

2 15oz can black beans or dark kidney beans

1/2cup red wine

3 Tbsp chili powder

4 dried bay leaves

In a large pot, saute onion and pepper in 2 Tbsp oil until soft.  Add garlic and sauté for 1 minute.  Add chili powder and cook for 2 minutes.  Deglaze with red wine for 3 minutes.  Add turkey and cook until browned.  Add tomatoes (undrained), tomato sauce, beans (drained), and bay leaves.  Simmer for 30 minutes.  Remove the bay leaves before serving.  

Even better the next day!

Shrimp Fried Rice

6-8 large shrimp/person
1 cup baby spinach (optional)
1⁄2 cup onion, diced
1⁄2 cup broccoli, diced
1⁄2 cup carrots, diced
2 cups cooked brown rice
2 eggs
2 TBS coconut oil
Salt/pepper, to taste
Coconut aminos (optional in place of soy sauce)
Shrimp – Peel & devein if needed, rinse/dry. Season w/ salt, pepper & other seasonings of choice. Heat skillet to medium heat and add 1-2 tbsp coconut oil or DF/SF butter. Cook shrimp for just 2-3 minutes each side, until no longer transparent. Fried Rice – Saute spinach, onions, broccoli & carrots. Add 1/2c cooked brown rice. Scramble 2 eggs into side of fying pan. Add butter and sesame seeds (optional). 

Cauliflower Mash

Serves 2

Ingredients

• 1 head organic cauliflower, chopped
• 1-2 tbsp olive oil (depending on desired consistency)
• 1 tbsp unsweetened almond milk
• 2 tsp sage
• 1 tsp rosemary
• Sea salt and pepper

Directions

1. In a large pot, steam cauliflower over medium heat for 15-20, until a knife easily slices through cauliflower.
2. Add olive oil, almond milk, and spices.
3. Process with emersion blender (if you don't have one of these, they are so handy for purees and soups!) until smooth. (may need to add additional olive oil/almond milk until you get desired texture).

Oven-Roasted Salmon with Lemo-Dill Seasoned Salt

Zest of 1/2 lemon
1 T chopped fresh dill
Kosher Salt
1 heaping tsp sugar
Pinch cayenne pepper
4 salmon fillets
Oil for brushing salmon

1.  Preheat the oven to 300 degrees.  Combine the lemon zest, chopped dill, 1 T salt, sugar, and cayenne pepper in a small bowl.

2.  Lightly rub or brush the salmon with oil.  Evenly spread the spiced salt over the top (but not sides) of the fillets and place on a baking sheet.  Roast until the bottom is glazed, the sides are opague, and the salmon is just cooked through, about 18 minutes.

Collins Pork Tenderloin

Once you do it once, it is really easy...it sounds more complicated than it is!

Preheat oven to 400 degrees.

Cocoa Spice Rub

4 TBL unsweetened cocoa
4 TBL sea salt (less if you don't like as much salt)
3 TBL cinnamon
2 tsp white pepper
2 tsp coriander (ground)
2 tsp nutmeg (ground)
1 tsp cloves (ground)
1 tsp instant or ground espresso powder
1/2 tsp chili powder

Combine all above ingredients in a small bowl.

2 Boneless pork tenderloins (one feeds three people)
2 TBL olive oil

Trim the pork tenderloin of fat and silver skin (the silver skin is the thin, clearish layer on the side...here is an example: http://www.dvo.com/recipe_pages/weber/_Removing_The_Silver_Skin_From_Pork_Tenderloin.html

Pat dry and and set aside. Place the rub (you won't need all of it) onto a piece of parchment paper and roll the tenderloins into the spice rub mixture, coating it completely.

Heat olive oil in a large saute pan over medium high heat until very hot. Sear the tenderloins for about 2 minutes on all sides until a rich brown color. Remove to a sheet pan and finish cooking in the oven for ten minutes. Internal temperature should be about 140 degrees. Remove from oven. Let rest for at least 10 minutes before carving.

Make the sauce.

Orange/Apricot Sauce 
3/4 cup apricot preserves
1/4 cup orange juice
2 TBL honey
a DASH of brown mustard (not necessary if you don't already have it on hand)
Salt and Pepper to taste

Heat all ingredients in small saucepan. Set aside.

Cut pork into slices and drizzle with sauce.

Yum!!!

Tarragon Chicken (from George Foreman Cookbook)

From the George Foreman grilling booklet, this recipe is quick, easy and delicious! I find that the chicken takes about 4 to 5 minutes to cook, but you'll need to get the "feel" of your own GF grill and cook accordingly. You don't want to overcook it, or it will taste dried out.

Ingredients:

4 to 6 boneless skinless chicken breasts
1/2 cup olive oil
1 teaspoon dried tarragon
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Method:

1. Remove all traces of fat from the chicken. Place each chicken breast between 2 sheets of plastic wrap and pound (flatten) to a uniform thickness (about 1/2 inch).
2. Combine the remaining ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours.
3. Grill.