Vegetarian « Eating Clean Recipes

Whole Wheat Banana Bread

By Jen, on January 9th, 2010%

Banana bread is everyone’s favorite use for overly ripe bananas. Here’s my favorite whole wheat banana bread recipe. It’s simple to make and is easily customized by adding a handful of dark chocolate chips, dried fruit or rolled oats. I’ve tinkered with this bread to get it just how I like it- not too sweet and made with whole grain flour. Toasted nuts and a touch of cinnamon make the loaf hearty and flavorful. Enjoy a slice with a cup of tea and fresh fruit.

Whole Wheat Banana Bread

Whole Wheat Banana Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 egg, beaten
3/4 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
1/4 cup canola oil
1 cup mashed ripe bananas
2 teaspoons pure vanilla
1/2 cup chopped toasted walnuts or pecans

Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray.

In large bowl, mix flour, baking powder, cinnamon, baking soda and salt. Set aside.

In medium bowl mix egg, sugar, yogurt, oil, banana and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in walnuts. Pour batter into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Makes 1 loaf (16 slices)

Tip: You’ll need 2 large or 3 medium bananas for this recipe. Use very ripe bananas for the best flavor.
The Eat-Clean Diet Recharged: Lasting Fat Loss That’s Better than Ever! Tosca Reno

Pumpkin Spice Smoothies

By Jen, on December 30th, 2009%

Canned pure pumpkin is one of my favorite clean eating ingredients. I add it to muffins to add flavor and nutrition, or use it to make a quick and simple pumpkin soup. Smoothies are another great use for pumpkin, as long as you opt for smart ingredients and serving size. Most pumpkin smoothies are really decadent, designed to taste like pumpkin pie in a glass. Here’s a lighter, less sweet version of a pumpkin smoothie recipe. Apple cider and plain yogurt lend a tartness that complements the pumpkin. Coconut milk, spices and pure maple syrup round out the flavor.

Pumpkin Spice Smoothies

Pumpkin Spice Smoothies
1/2 cup apple cider or apple juice
1/2 cup canned pure pumpkin
1/2 cup low-fat plain yogurt
1/4 cup canned unsweetened coconut milk
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon pure vanilla
1 cup ice cubes

Add apple cider, pumpkin, yogurt, coconut milk, maple syrup, cinnamon, ginger and vanilla to blender container. Cover and blend until smooth. Add ice; cover and blend until smooth. Pour into 2 glasses.

Makes 2 servings (1 1/4 cups each)

Tip: Plain yogurt offers a tart, bright flavor to this smoothie. If you prefer a sweeter version, make with vanilla yogurt or add a little more maple syrup.

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Greek Yogurt Dip with Feta

By Jen, on December 22nd, 2009%

Greek yogurt is an amazing ingredient. Extra thick and creamy, it’s the perfect yogurt to use in recipes when you want richness and tang. But beware, 8 ounces of full fat Greek yogurt can have as much as 23 grams of fat! Look for fat-free (0%) or reduced-fat (2%) Greek yogurt. It’s still incredibly thick and rich, but without all the fat. Next time you make a creamy dip or salad dressing, try swapping Greek yogurt for sour cream. You’ll be amazed at the results.
Here’s a favorite Greek yogurt dip recipe I created. Great served with fresh veggies or spread on whole grain crackers.

Greek Yogurt Dip with Feta

Greek Yogurt Dip with Feta
1 cup fat-free (0%) plain Greek yogurt
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley or chives
1 tablespoon extra virgin olive oil
1 teaspoon finely shredded lemon peel
Freshly ground black pepper

In a small bowl, stir together yogurt, feta, parsley, olive oil and lemon peel. Season to taste with pepper. Serve immediately or cover and refrigerate up to 2 days. Serve with fresh veggies or whole grain crackers. If desired, garnish with additional feta and parsley.

Makes about 1 1/3 cups

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Whole Wheat Pumpkin Cranberry Muffins

By Jen, on December 20th, 2009%

Do you have a weakness for muffins, quick breads and cookies? Walk past the bakery case and into your kitchen. That’s the best way to control what you eat. Here’s a whole grain pumpkin muffin recipe to get you started.

Whole Wheat Pumpkin Cranberry Muffins

Whole Wheat Pumpkin Cranberry Muffins

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 egg, beaten
3/4 cup canned pure pumpkin
1/2 cup packed dark brown sugar
3/4 cup low-fat buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla
3/4 cup sweetened dried cranberries (craisins)

Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Stir to combine; set aside.

Place egg, pumpkin, sugar, buttermilk, oil and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in cranberries. Divide batter among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.
The Eat-Clean Diet Recharged: Lasting Fat Loss That’s Better than Ever! Tosca Reno

Eating Clean Recipes

Whole Wheat Banana Bread

Pumpkin Spice Smoothies

Greek Yogurt Dip with Feta

Whole Wheat Pumpkin Cranberry Muffins

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