Eat Clean Recipes – Eating Clean Recipes

Mango Coconut Milk Popsicle Recipe

Jen — Fri, 30 Jun 2017 21:39:01 +0000

Hello summer! To kick off the season I’m participating in Popsicle Week, a food blogger recipe roundup hosted by Billy at Wit and Vinegar. Last year I made Peanut Butter Fudge Pops, so this time I went for something fruity. These 3-ingredient vegan ice pops are made with sweet mango, creamy coconut milk and zingy lime.

Mango Coconut Milk Popsicle Recipe
1 cup ripe fresh mango chunks
1 cup full fat canned coconut milk
2 tablespoons fresh lime juice
Popsicle molds

Add mango, coconut milk and lime juice to a blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Insert popsicle mold handles or cover tops of molds with foil and insert wooden craft stick through foil. Freeze until solid, about 6 hours.

Makes 5 or 6 ice pops

Tips:
-Be sure to use ripe mango for the best flavor. If the fruit is not perfectly ripe, you may need to add 1 to 2 tablespoons sugar.
-This recipe makes 5 or 6 ice pops, depending on the size of the popsicle molds.
-Run the outside of the popsicle molds under warm water to easily remove the frozen pops.

The post Mango Coconut Milk Popsicle Recipe appeared first on Eating Clean Recipes.

Vegan Pumpkin Chia Pudding Recipe

Jen — Mon, 24 Oct 2016 05:00:50 +0000

I love chia pudding. It’s easy to put together and makes a satisfying breakfast when served with fresh fruit and toasted nuts. Or, an indulgent dessert when topped with a spoonful of coconut milk and a sprinkling of dark chocolate.

I usually make this basic vanilla chia pudding recipe, but decided to mix things up a bit since I had some leftover pumpkin puree after baking these muffins. Change is good. I’m obsessed with these lightly sweet, vegan pumpkin chia pudding cups. They’re so good that I’m bringing them to a virtual pumpkin party! Today, food bloggers all across the web are sharing their favorite pumpkin recipes. Get links to all of the pumpkin recipes by visiting the hosts of the party, Sara and Aimee.

Vegan Pumpkin Chia Pudding Recipe
1/2 cup pure pumpkin puree (homemade or canned)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
1/2 cup canned, full-fat coconut milk
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon pure vanilla
1/4 cup chia seeds
Topping:
Additional coconut milk
Shaved dark chocolate

In a medium bowl whisk together pumpkin, almond milk, 1/2 cup coconut milk, maple syrup, cinnamon, ginger and vanilla. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)

Top with a few spoonfuls of additional coconut milk and some dark chocolate shavings before serving.

Makes 4 servings

More chia pudding recipes:
Kefir Chia Pudding from Kingfield Kitchen
Simple Pumpkin Chia Pudding from Kingfield Kitchen

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips.

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Peanut Butter Fudge Pops Recipe (vegan)

Jen — Fri, 24 Jun 2016 17:30:37 +0000

Summer is officially here, so let’s celebrate with cool and creamy homemade fudge pops! This vegan take on a fudgsicle is made with coconut milk and cacao. They are sweetened with a banana and pure maple syrup. And, the addition of peanut butter powder makes them taste similar to a peanut butter cup!

I made these indulgent treats as part of popsicle week, a food blogger recipe roundup of amazing frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.

Peanut Butter Fudge Pops Recipe (vegan)
1 cup full fat coconut milk
1 medium banana, cut into chunks
1/4 cup peanut butter powder
2 tablespoons natural cocoa powder (100% cacao)
2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks

Add coconut milk, banana chunks, peanut butter powder, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth.

Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick through foil. Freeze until solid, about 6 hours.

Makes 4 fudge pops

More summery popsicle recipes:
Watermelon Coconut Water Popsicles
Chocolate Hazelnut Fudge Pops from Kingfield Kitchen
Vegan Sea Salt Caramel Coffee Popsicles from Dula Notes

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips.

The post Peanut Butter Fudge Pops Recipe (vegan) appeared first on Eating Clean Recipes.

Best Recipes of 2015 and an Update

Jen — Fri, 01 Jan 2016 02:20:16 +0000

Happy New Year! I hope 2015 was a happy and healthy year for you, and that 2016 will be even better.

I had a challenging, but ultimately good 2015. I started the year on a low note as I was laid off from my job of almost 10 years (the week before Christmas, thank you very much). Pile on a dark and cold Minnesota winter and I was feeling pretty bleak. Then things started turning around for me when I decided to start my own food consulting business. I’ve had the opportunity to work on some great editorial projects, drawing on my experience as a recipe developer, nutritionist and editor. I greatly enjoy being my own boss and creating content for books, magazines and food brands.

I have also been working to build my newest food blog, Kingfield Kitchen. I’m sharing my top 15 recipes of 2015 from Kingfield Kitchen so you can get a taste of what I’ve been making this last year.
Chunky Guacamole Dip
Vegan Stuffed Peppers
Oat Flour Peanut Butter Cookies
Strawberry Mango Smoothies
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Simple Tofu Scramble
Easy Vegetarian Stuffed Peppers
Easy Vegan Lentil Soup
Cold Brew Coffee-Banana Smoothie
Slow Cooker Vegetable Soup
Gluten Free Chocolate Banana Muffins
Blood Orange Chia Drink
Gluten Free Blueberry Muffin
Almond Flour Chocolate Banana Cookies
Apple Cinnamon Quinoa Breakfast Bowl

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

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Holiday Baking Recipes

Jen — Thu, 24 Dec 2015 01:23:28 +0000

For me, the best part of the holiday season is the warmth of the kitchen and the aroma of fresh baked cookies. I love making classic cookies with a modern twist like using gluten free oat flour in place of wheat flour or coconut oil in place of butter. Here are links to some of my favorite cookie and treat recipes from this site, and Kingfield Kitchen, my new recipe blog.

Vegan Oatmeal Chocolate Chip Cookies

Vegan Pumpkin Oatmeal Cookies

Vegan Chocolate Brownie Bites

Oat Flour Peanut Butter Cookies (from Kingfield Kitchen)

Gluten Free Molasses Spice Cookies (from Kingfield Kitchen)

Gluten Free Chocolate Chip Cookies (from Kingfield Kitchen)

Chocolate Hazelnut Bark

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