Lower fat and lower sugar version of a kid classic! Most sloppy joe sauces are made with ketchup and brown sugar. We basically revamped this to be a tangier version with a little sweetness using stevia. To add to the sweetness, we piled our mix high on some roasted sweet potato slices!
Update: I have changed some ingredients around. I now use 1 can of crushed tomatoes instead of using tomato sauce, tomato paste, and no arrowroot flour. The crushed tomatoes make it thick enough without the need for arrowroot flour!
1.25 lb ground turkey
1/4 cup chopped onion
1 can tomato sauce
1-2 tbs tomato paste (optional just to help thicken more)
1/2 cup salsa
1 tbs white distilled vinegar
1 tbs mustard yellow
1 tsp paprika
1/2 tsp smoked paprika
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Drops stevia to taste
3 tsp arrowroot flour or corn starch
Heat stove top pan with 1 tbs olive oil, brown meat and cook chopped onions.
Drain meat juices, then add everything to the pan. Stir together and simmer until thickens to your likeness. If you want it to tighten up even more, add another teaspoon of arrowroot flour.
For sweet potato slices:
Preheat oven to 425 degrees. Slice sweet potatoes and season on pan with salt, garlic and onion, or any pieces you would like. Roast in oven for 15-20 minutes.
This was a meal prep menu built strictly for one purpose. Get it done cheap. Healthy eating is for EVERYONE. Not just for those who have the perfect meal plan or the means to buy the freshest, specialty ingredients. Keep reading. You can also download the full meal prep menu, recipes and grocery list at the end of the article! BOOM!
This is not super sweet, but I think will satisfy a sweet craving without the lousy, guilty feeling afterwards! Coach Kellar found this recipe online and since then, she has made some amazing creations using this recipe as the foundation. The only change we have made from the original recipe is we substitute out greek yogurt for low fat cottage cheese. I think it adds a “cheesecake” like taste to the bread.
1/2 cup coconut flour
1 scoop Quest Vanilla Milkshake Protein powder
1 1/4 cup of Egg Beaters (used here) or Whites
2 whole eggs
1/2 cup low fat cottage cheese or plain greek yogurt
This is a Recipe Re-Vamp of another recipe revamp! This is a twist on Coach Kellar’s original Cake Bread recipe. One of our Clean Kitchen Clients, Meredith West, came up with this variation. This is a take on a sweet cornbread, using vanilla protein powder to sweeten it. It is phenomenal. It’s a perfect dipper for soup or chili. Eat it for breakfast with a medium egg cracked over it, so good! With all the variations created, I think we will start a “Cake Bread” page, ha!
Servings: 8 slices
1/4 cup coconut flour
1/4 cup self rising cornmeal (you can also make your own with 1 cup cornmeal, 1 tsp baking powder, 1/2 tsp kosher salt)
Who doesn’t love ranch dip? This dip can be made without avocados, but we highly suggest using them!
1 large ripe avocado
1 tbs lemon juice – about 1/2 of fresh lemon, or 1 tbs distilled white vinegar
1/4 cup non-fat plain greek yogurt
1/4 cup low-fat or fat-free cottage cheese (if not using avocado I would double the cottage cheese.
1 tbs dried chives (or you can use fresh!)
2 tbs of Flavorgod Ranch Seasoning (you could also use Hidden Valley Ranch Mix but do not add too much more salt).
1/2+ tsp kosher salt
Do you want to make your own ranch seasoning?
All you need is:
1 tsp dried dill
1/2 tbs dried chives
1/2 tsp onion powder
1/2 tsp garlic powder
1/2-1 tsp kosher salt
Combine everything in a food processor or blender and let’er rip! Keeps fresh in refrigerator for about 2 days. Any longer and the avocados start to turn brown. If you are not using avocados, it will keep for 3-4 days!
Try mixing this in the Avocado Ranch Chicken Salad!
Do you want to make this into a drizzle dressing?
No problem! Just add a little unsweetened almond milk to help thin it out as you blend.
Super simple and delicious! For an on-the-go lunch, try this on top of a salad and more veggies or make it into a whole wheat wrap. This is a perfect snack on top of sliced apples or cucumbers. It also fills all the Clean Kitchen Meal Habits, protein serving, plant serving, and fat serving! Learn more about these simple, yet effective habits in the Clean Kitchen 12 week Challenge!
Heat oil over medium heat and sauté butternut squash until edges begin to turn brown.Add garlic, sage and salt.Let squash cook for two- three minutes.Add chicken broth and kale then cover and simmer for about seven minutes.
Once the kale is wilted, mix in a ¼ cup of the Parmesan cheese.Keep in oven safe sauté pan or transfer to a baking dish.
Top with remaining 1/4 C Parmesan.Broil on high until a crust forms on top, about 2-3 minutes.Remove from oven and serve hot!
Sautee butternut in oil or butter until brown edges form. Medium to high heat.
Add kale and stock. Cover to wilt down.
Mix /14 cup parm cheese in mixture.
Top with 1/4 cup parm cheese
Broil on high for only a few minutes until browned.