Clean Eating Mini Meat Loaves (Paleo Too!!!)

This recipe only used 1 pound of ground meat and makes the perfect size to serve a family of four (like us!) and not have a ton of leftovers. Often, meatloaf recipes call for 2-3 pounds of meat and you end up with a lot of leftovers. I like that making mini meat loaves gives us smaller portion sizes that the kids prefer and cooks up a lot faster than a large loaf.

You could make this ground turkey if you like or get the leanest ground beef available from the meat counter at your supermarket or butcher. You can also choose to use just egg whites instead of a whole egg as well.

If you are looking for a different meatloaf recipe than this one, then try these other two I have created:

• Easy 3-Ingredient Mini Meatloaf
• Double Your Meatloaf with Beans

Clean Eating Mini Meat Loaves
1 pound of lean ground beef or ground turkey
2 eggs whites or 1 egg, slightly beaten
1/2 onion, chopped
2 T Italian Seasoning
1/4 tsp garlic powder
salt and pepper, to taste
2-3 oz tomato sauce (rest of 8 oz can will be used in the topping)

Topping
5-6 oz tomato sauce
1 tsp Italian Seasoning

Directions:

• Preheat oven to 450 degrees
• Mix together all loaf ingredients in a medium bowl
• Mix together topping ingredients, you can do this right in the can
• Split up the meat mixture among 10 greased muffin cups
• Top with the tomato sauce mixture
• Bake for 20 minutes
• Allow to sit for 5 minutes before 

Oven Baked Portobello Mushroom and Egg with Bacon

This is a super simple breakfast or meal if you are trying to eat clean, Paleo or low carb.

Preheat you oven to 400 degrees.
Spray a baking dish with nonstick spray.
Remove stem from the mushroom and place gill side up in the dish.
Crack an egg on top.
Sprinkle with bacon crumbles, salt and pepper.
Bake for 20-25 minutes to desired egg hardness.
Enjoy!

Healthy Lunch Idea: Tuna Salad Stuffed Avocado

This is super easy to make and filling as well. Just make tuna salad as you prefer it, using one can of drained tuna mixed with whatever accompaniment you like. I like to use a little bit of mayonnaise and some chopped dill pickle. 1 can of tuna salad should be split between two avocado halves but if you want more protein go ahead and eat the whole can of tuna.

Just fill up a avocado half with the seed removed. I like to scoop it out of the outer layer in advance because then I have an easier time eating this dish. Serve on top of any greens or lettuce that you desire.

This can be a great lunch ideas for the summer time. Works well with low carb eating, clean eating, and paleo diets. You just choose what kind of mix-ins work with your particular style of eating.

Grain Free Paleo Peanut Butter Cookies

Grain Free Peanut Butter Cookies

1 egg
1 C peanut butter
1/3 C honey

Directions:

• Preheat oven to 350 degrees
• Mix together all ingredients
• Scoop out dough to make 1" balls
• Using a fork, press in the above pattern
• Bake for 8 minutes
• Allow to cool for 5 minutes
• Enjoy!
• 
  

Dairy Free Creamy Spinach Chicken

Dairy Free Creamy Spinach Chicken

3/4 C light coconut milk, warmed
3 T nutritional yeast
1 T dried onion
1 T Wildtree Garlic Galore
4 oz fresh spinach
1 1/2 pounds boneless, skinless chicken
favorite seasonings


Directions:

• Preheat oven to 425 degrees
• Mix together coconut milk, nutritional yeast, onion and garlic seasonings,allow to rest for 5 minutes
• Place spinach in the bottom of a greased casserole dish
• Pour over the top of spinach
• Stir to coat spinach
• Place chicken on top
• Sprinkle favorite seasonings on top of the chicken (I used Stonemill Essentials Steak & Chop Seasoning Mix and Parsley Flakes)
• Bake for 30-35 minutes

Coconut Flour Crust & Review of Love Cooking Company PushPan

If you are trying to eat grain-free or gluten free, then you are sure to appreciate this recipe which fits perfectly in this Love Cooking Company PushPan that is sized 8"x2".

Coconut Flour Crust

1/4 C Coconut Flour

2 T chopped pecans

2 packets stevia

2 T butter, melted

Directions:

Preheat oven to 350 degrees. Combine all ingredients in a bowl. Stir until well combined. Press in to a greased pan. Bake for 10 minutes. Allow to cool if topping with a no bake cheesecake.

Review of Love Cooking Company PushPan: 

I had the opportunity to review the three Love Cooking Company pans above, but I was excited to share my coconut flour crust recipe with you, so I wanted to tell you about he PushPan first.

The pan is easy to use. It creates a liquid tight seal so it works great when making a cheesecake. It easily pushes out and I was surprised that I could relatively easily push it back in with cheesecake on top of it, that's if you don't serve it all at once.

Now that I have a PushPan that makes serving a no bake cheesecake recipe easier, and a tasty new cheesecake crust recipe I think my family will be expecting more cheesecakes in the future.

All thoughts, opinions and photographs and recipes are my own. I was provided the pans for the purpose of review but no monetary compensation was received.

Southwestern Chicken Stew

This time I am serving the stew on it's own, although you can also have Southwestern Chicken Stew over Rice. Plus, this recipe also makes a good freezer meal and I have included it in my post 10 Paleo Freezer Slow Cooker Meals.

Slow Cooker Southwestern Chicken Stew

2.5 pounds boneless, skinless chicken breast
1/2 C cilantro, minced
1 med red onion, chopped
1 jalepeno pepper, chopped
15 oz can pinto or black beans, drained and rinsed
15 oz can corn, drained
1 tsp. cumin
1/4 tsp red pepper flakes
2 C tomato juice
24 oz salsa

Directions:

Combine all ingredients in a slow cooker and cook on Low for 8 hours. Shred chicken with 2 forks before serving.Enjoy!

Coconut Flour Protein Coffee Cake

Coconut Flour Protein Coffee Cake

3/4 C coconut flour
3/4 C oat flour
1/2 C natural apple sauce
1 scoop vanilla protein shake mix
1 T stevia powder
4 eggs
1 1/2 C coffee
2 T coconut oil, melted
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt


Topping
1/2 C pecans, chopped
1/4 C unsweetened coconut
1/4 C old fashioned oatmeal
1/4 C sucanat
1/4 C melted coconut oil

Directions:

• Preheat oven to 350 degrees
• Spray an 8x8 baking dish with non-stick cooking spray
• Combine all cake ingredients in a food processor and process until well mixed
• Spread cake mixture into the greased cake pan
• Mix together all topping ingredients in a bowl, except the coconut oil
• Slowly pour in melted coconut oil and stir together until topping is evenly mixed
• Sprinkle topping on top of cake
• Bake for 40-45 minutes

Slow Cooker Whole Chicken

It's easy to get a whole dinner meal for your family ready in the morning and have it ready to eat that evening by using your slow cooker, even a whole chicken.

Slow Cooker Whole Chicken
1 large onion, sliced
1 whole chicken
1/2 C water
5 med-lrg carrots, sliced
seasonings to taste (I used 2 blends: lemon pepper seasoning and Wildtree Garlic Galore)

Directions:

• Slice onion and place on the bottom of the slow cooker
• Rinse a whole chicken and place on the bed of onion slices
• Pour water on top of the chicken
• Sprinkle your choice of seasonings or marinade over the top of the chicken
• Slice carrots and put along the sides of the chicken
• Cook on low for 8-9 hours
• Enjoy!

Overnight Slow Cooker Apple Cinnamon Oatmeal

Don't let lack of time in the morning stop you from making a healthy breakfast for your family. Plan ahead just a little and throw this recipe in the slow cooker before you head to bed. Then as everyone is getting ready they can head over to the slow cooker and scoop themselves out a bowl, no need to be hanging out in the kitchen cooking and serving everyone.

Overnight Slow Cooker Apple Cinnamon Oatmeal

Makes 3 servings

* 2 1/2 C milk (cow, almond, rice, etc.)
* 1/2 C water
* 3 tsp. stevia
* 1 tsp molasses
* 1/4 tsp salt
* 1/2 tsp cinnamon
* 1 1/4 C old-fashioned oats
* 1 C peeled, chopped apple
* 1/8 C pecans or walnuts, chopped


DIRECTIONS - Spray the inside of a 3-4 qt. slow cooker. Combine all ingredients in slow cooker and mix well. Cover and turn cooker to "low" setting. Cook overnight or for about 8 hours. Stir well before serving. Tastes great topped with a little whipped topping.  If your slow cooker is larger than 3-4 qts, double this recipe. Size matters with this recipe. The ingredients should fill the cooker at least halfway, but no more than 2/3.

Make It Monday: 10 Paleo Freezer Slow Cooker Meals & Review of Savvy Livings Professional Knife

This time around when I did freezer meals (read my post Making 12 Clean Eating Slow Cooker Meals to see my last time and for more recipes) I decided that I really wanted to incorporate a lot of my favorites that I have shared on here because I do have a lot of really great slow cooker recipes on Save Green Being Green that are paleo and clean eating and can easily be frozen. This time I also wanted a variety of meats including chicken, beef, turkey, pork and shrimp (the other post was pretty much just chicken and beef.) Not all the recipes are mine and I have given credit to where the original recipe is from, but you don't have to go to it because I have included all of the ingredients needed to toss in your 1 gallon bags. The shopping list is below as well to make things easier for you. And then at the bottom of the post I have a review to share with you of the Savvy Living 6" Professional Ceramic Chef's Knife, which is great for all the chopping you are going to be doing to make these meals.

NOTE: ALL OF THESE SLOW COOKER MEALS SHOULD BE COOKED ON LOW FOR 8 HOURS.

10 Paleo Slow Cooker Freezer Meals

1. Chicken and Mushroom Stroganoff
2. Cilantro Lime Chicken
3. Shrimp Creole
4. Southwestern Chicken Stew
5. Shrimp Arrabiata
6. Meat Spaghetti Sauce
7. Sloppy Joes
8. Ginger Beef
9. Pineapple Pulled Pork
10. Pork Carnitas

Shopping List

Meat

7 lbs. boneless, skinless chicken breasts

2 lb shrimp

1 lb ground turkey or beef

2 lbs ground beef

2 pounds, beef roast

2 pounds pork shoulder

2.5 pounds pork (chops, tenderloin or roast)

Fresh Vegetables

3 head garlic (22 cloves)

2 pkgs - 8 oz fresh mushrooms

8 med yellow onion

2 med red onion

fresh cilantro

1 lime

1 jalepeno

2 stalks celery

1 green pepper

2 red pepper

3 carrots

1 bunch green onions

3 T ginger root

1 bunch kale or swiss chard

Canned Items

1.5 C chicken stock/broth

1.5 C beef stock/broth

5 C salsa

1 - 15-oz can black beans

1 - 15-oz can corn

2 C tomato juice

1 - 14 oz can diced tomatoes

1 - 28 oz can of whole tomatoes

1 - 28 oz can of crushed tomatoes

2 - 6 oz cans of tomato paste

1 can pineapple chunks

1 10oz can mushrooms

Seasonings and Oils

basil

thyme

cumin

red pepper flakes

garlic powder

cayenne powder

paprika

lemon juice

parsley flakes

oregano

cloves

chili powder

red wine vinegar

apple cider vinegar

Worcestershire sauce

tamari (soy) sauce

taco sauce

ketchup

mustard

stevia

salt

pepper

1. Chicken & Mushroom Stroganoff 

http://savegreenbeinggreen.blogspot.com/2013/09/make-it-monday-clean-eating-crock-pot.html

• 2 ½ pounds, chicken (in strips)
• 4 garlic cloves (minced)
• 8 oz mushrooms, sliced or quartered
• 1 med onion, thinly sliced
• 1 T basil
• 1 tsp thyme
• 1/8 tsp pepper
• sea salt to taste
• 1 1/2 C chicken broth

Add Later

    6 oz plain Greek yogurt

2 T corn starch

1/4 cold water   

2.  Cilantro Lime Chicken

http://savegreenbeinggreen.blogspot.com/2014/08/make-it-monday-slow-cooker-cilantro.html

• 2 pounds boneless skinless chicken
• 2 C salsa
• 1 small red onion, chopped
• 1/3 C fresh cilantro, minced
• juice of 1 lime

3.  Shrimp Creole

http://tastykitchen.com/recipes/main-courses/slow-cooker-shrimp-creole/

• 1 cup Finely Chopped Onion
• ½ cups Chopped Celery
• 1 whole Medium Green Pepper, Chopped
• 14 ounces, weight Petite Diced Tomatoes, With Juice
• 2 Tablespoons Ketchup
• 10 ounces, weight Canned Sliced Mushrooms, Drained
• 1 teaspoon Salt
• ¼ teaspoons Pepper
• ¼ teaspoons Garlic Powder
• ¼ teaspoons Cayenne Pepper
• 1 teaspoon Lemon Juice
• 1 teaspoon Parsley Flakes
• 1 pound Cooked Fresh & Shelled Shrimp

4. Southwestern Chicken Stew

http://savegreenbeinggreen.blogspot.com/2014/01/slow-cooker-saturday-southwestern.html

• 2.5 pounds boneless, skinless chicken breast, 1" cubed
• 1/2 C cilantro, minced
• 1 med red onion, chopped
• 1 jalepeno pepper, chopped
• 15 oz can pinto or black beans, drained and rinsed
• 15 oz can corn, drained
• 1 tsp. cumin
• 1/4 tsp red pepper flakes
• 2 C tomato juice
• 24 oz salsa

5. Shrimp Arrabiata

http://www.prevention.com/food/cook/summer-slow-cooker-recipes?s=4

• 1 can (28 oz) whole tomatoes in thick puree
• 1 lg onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper
• 1 lb medium shrimp, peeled and deveined

6. Meat Spaghetti Sauce (over zucchini noodles)

http://savegreenbeinggreen.blogspot.com/2013/05/make-it-monday-slow-cooker-spaghetti.html

• 1 lb. ground turkey
• 1 can (28 oz) of crushed tomatoes
• 1 med. onion chopped
• 8 oz sliced mushrooms
• 4 cloves garlic, minced
• 2 T red wine vinegar
• 1/4 tsp red pepper flakes
• 1 tsp oregano
• 1 tsp basil

7. Sloppy Joes - Serve on Coconut Flour Drop Biscuits

http://savegreenbeinggreen.blogspot.com/2014/06/make-it-monday-clean-eating-sloppy-joes.html

• 2 pounds ground beef
• 1 med onion
• 3 cloves garlic, minced
• 2 6oz cans of tomato paste
• 2 T water
• 2 T apple cider vinegar
• 2 T worcestershire sauce
• 2 tsp. mustard
• 1/4 tsp. cloves
• 4-6 packets of stevia
• salt and pepper, to taste

8. Ginger Beef

http://www.kitchenstewardship.com/2014/02/13/recipe-connection-slow-cooker-ginger-beef/

• 2 pounds beef roast (either leave bone-in or cut into 1-inch cubes)
• 3 carrots, cut into 1-inch-thick slices
• 1 c. green onions
• 1 c. chopped red bell pepper
• 3 garlic cloves, minced
• 2-4 Tbs. grated fresh ginger
• 1 – 1 1/2 c. beef stock
• 2 Tbs. tamari sauce
• 1/2-1 tsp. red pepper flakes
• 2 Tbs. tapioca or arrowroot powder
• 1 tsp. salt
• 1/2 tsp. pepper
• chopped kale or swiss chard, to preference

Add later

• 1 c. sugar snap peas

9. Pineapple Pulled Pork

http://www.mommypotamus.com/slow-cooker-pineapple-pulled-pork/

• 1 and 1/2 pounds pork shoulder
• 1/2 cup fresh-made organic pineapple juice
• 1/2 cup filter water
• 1 small organic onion, roughly diced
• 3 cloves garlic, sliced
• 1 tablespoon organic mustard
• 1/2 cup ketchup
• 1/2 teaspoon ground cumin
• 2 teaspoons paprika
• 2 teaspoons apple cider vinegar
• 1 cup organic pineapple, diced into bite-sized chunks

10. Pork Carnitas

http://www.examiner.com/review/slow-cooker-recipe-review-easy-slow-cooker-pork-carnitas

• 2 1/2 lbs. boneless pork chops, pork roast or tenderloin
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 Tbs. chili powder
• 1 tsp. cumin
• 1/2 cup taco sauce

My Thoughts:

With all the chopping you are doing to make these paleo freezer slow cooker meals, you will want to have a high quality knife like the Savvy Living 6" Professional Ceramic Chef's Knife. This knife has been working really well for me and I have been using it for about 3 weeks now and have not had any knicks or dulling to the blade. I really like the 6" length. I think this size is great for chopping up vegetables as well as cutting meats in to chunks. The package says to store it in the sheeth it comes in or in a knife block and I happened to have the perfect space open in my knife block, so I keep it in there. I also like the curved handle. It fits nicely in the there as I am chopping and feels very natural.

When you are making these freezer meals, you will be standing at your counter chopping quite a bit and it will be much more pleasant and efficient if you have a quality knife that you are using.

Product Description of the Savvy Living 6" Professional Ceramic Chef's Knife:


Savvy Living NanoRazor 6" Professional Black Ceramic Chef's Knife is an all-around performance ceramic chef knife that is sharp, durable and delivers effortless & high precision. It is particular great for the healthy eating conscious consumers who love to enjoy the authentic taste of their fruit and vegetables.

Main Features and Benefits

* Ultra-sharp, ultra-durable 6-inch ceramic chef's knife with a gorgeous black blade for effortless, high-precision chopping, mincing, slicing, and dicing.

* High-tech ceramic blade forged under more than 100 tons of pressure, and over 1500º C to make it stronger and less porous than other ceramic blades, so food particles, bacteria, and viruses don't stick to it.

* Triple polished with diamond wheels for a smooth finish and razor sharp edge. Matching Sheath that extends blade life time.

* Rust and corrosion free, and doesn't react chemically with acids, oils, salts, or juices and change the flavor of your food like steel knives do.

* Lightweight and balanced, with a curved, ergonomic, easy-to-grip handle to reduce wrist fatigue. Risk Free, 90-Day, no-questions-asked, 100% money back guarantee for any reason.

Ceramic knives are sharper, more lightweight, and much easier to clean than steel ones. However, many people complain that ceramic knives are too fragile, chipping or shattering at the slightest bump. The Savvy Living NanoRazor is made using a special 4-step process which makes our blades sharper, denser, and more durable than those on regular ceramic knives.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Make It Monday: Coconut Flour Crepes

This is my third crepes recipe on Save Green Being Green. Can you tell we like crepes in our house? They all serve to fit different kinds of ways of eating. This particular recipe is more suited to a low carb or paleo diet. If you are looking for a different crepes recipe, try out Clean Eating Crepes or My Favorite Crepes (traditional with white flour) recipes.

Coconut Flour Crepes
6 eggs
1 tsp coconut oil
1/2 tsp pure vanilla extract
4 T unsweetened almond milk
1 packet stevia
4 T coconut flour
1/4 tsp cinnamon

Directions:

Combine all ingredients in a mixing bowl and combine with vigorous whisking or use the whisk attachment for an immersion blender. Coconut flour tends to be clumpy so you have to whisk vigorously.

Preheat a 10" frying pan over med-low heat.

Using a 1/4 C, scoop batter in to the heated (spray with non-stick spray before each crepe) frying pan and swirl the pan to spread the batter over the surface.

Cook until you see the sides are done and the middle begins to bubble. This will only take 15-20 seconds. Then flip and cook on the second side.

Top with you favorite low-carb toppings. I used Nutilight Low Carb Chocolate Hazelnut Chocolate Spread that I bought on Amazon and Low Carb Raspberry Sauce.

Enjoy!

GIVEAWAY and Review: AMRAP Bars

****updated!!!! Now there are 3 winners of 8-pks of AMRAP Bars****

I was happy to review the 3 bar flavors from AMRAP that have been released TODAY! It was pretty neat to be able to try the 3 flavors before they were even released to the public. I was only sent one of each bar, but I love them so much I think I need buy my own bars. These bars are perfect for someone who is eating clear or following a paleo diet.

These bars are designed to refuel you with clean ingredients. Check out the ingredients in the Almond and Honey Bar: Almonds, Honey, Unsweetened Coconut, Egg-White Protein, Sesame Seeds, Cinnamon, Sea Salt.

Doesn't that just sound delicious!!! 

Below you can see a picture of the Cashew and Vanilla flavor. I  really enjoyed this one. I love that this bars gives me 12 grams of protein in this one bar of clean ingredients, as well as 3 grams of fiber and 15% DV of Iron.

Each one of these bars I ate in the afternoon to get me over the afternoon slump and refuel before I went to an evening Strength class. I certainly noticed that I felt more energized during and after my workout than when I grabbed a snack that did not refuel my body in the same way or than when I went without anything.

Below is pictured the Fig and Cacao Bar. I have to admit that it was still tasty, but my least favorite but that is because I am not a huge fig fan. It wasn't over the top fig flavor, which is why I think I liked it still. This bar packs in 15 grams of protein, 4 grams of fiber, as well as 10% of your DV of iron and 6% of your DV of Calcium

Find out more information about AMRAP Nutrition Bars online:

Website

Facebook

Twitter

Pinterest

Instagram

Blog

THREE LUCKY READERs WILL WIN A 8 - PACK OF AMRAP BARS

ENTER RAFFLECOPTER FORM BELOW

a Rafflecopter giveaway

 I was sent the 3 bar flavors pictured above for the purpose of reviewing them. No additional monetary compensation was recieved. All thoughts, opinions and photographs are my own.

Make It Monday: Slow Cooker Cilantro Lime Chicken & Review of Kitchenmade Stainless Steel Cups

Whether you are trying to eat clean, low carb, paleo, or gluten-free, this recipe will fit in to any of those ways of eating. Plus you can quickly throw it in the crock pot and go to work or continue on with your day without worrying about supper, it will be hot and ready for you when you need it!

Slow Cooker Cilantro Lime Chicken

2 pounds boneless skinless chicken
2 C salsa
1 small red onion, chopped
1/3 C fresh cilantro, minced
juice of 1 lime

Directions:

• Combine all ingredients in a 2 1/2 Qt slow cooker
• Stir everything
• Cook on Low for 8 hours or high for 5 hours
• Serve over rice or quinoa.
• Enjoy!

My Thoughts on Kitchenmade Stainless Steel Measuring Cups:

I was immediately impressed with the Kitchenmade Stainless Steel Measuring Cups before I even took them out of the box and saw them because of the weight of the package. They are a good quality set of measuring cups that are made of 18/8 polished stainless steel. You can see from the picture that the set of 6 cups nest inside each other nicely so they don't take up a lot of room in your drawer or cupboard. The sizes include 1/4, 1/3, 1/2, 2/3, 3/4, and 1 Cup. The measurements are all engraved on them and include both the cup measurements and mL measuements. 

Each cup is one piece, meaning that the handles are not separate so they will not break off ever. These are great if you are trying to get away from using plastics. I have some glass measuring cups, but they don't get smaller than 1 C and don't next inside each other as nicely as these do. Plus these stainless steel cups are great for measuring dry ingredients and leveling off with the back of a butter knife.

These measuring cups will last a long time. It will probably be the last set of measuring cups I will ever need to get.

You can buy the Kitchenmade Stainless Steel Measuring Cups on Amazon.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Make It Monday: Refridgerated Pickled Red Onions

Ingredients needed: 2.5 pounds of red onions, 1 C apple cider vinegar, 1 C water, 1 tsp. sea salt, and 1 T evaporated cane juice.

Starting cooking your brine on the stove top. Combine all ingredients (except the onions) in a pot over med-hi heat. Bring to a boil and simmer for 5 minutes. Allow to cool slightly.

While your brine is cooking, slice our red onions thinnly. I used a mandoline slicer, but you could use a knife if you can slice thinnly enough. Pack the onions in pint jars. I fit 2 1/2 pounds in 3 pint jars.

Pour slightly cooked bring over the top of onions to the cover them completely. Allow to refrigerate for 24-48 hours before serving. Use within 1 month.

With the upcoming grilling season you are going to love offering these at your table. I really love putting them on sandwiches and hoagies too!

Slow Cooker Saturday: Eggplant & Lentil Chili

If you are looking for a chili recipe that does not use beans or does not use meat, then this is your recipe! Lentils are used as a change from the traditional beans and eggplant offers a meaty texture. Both the lentils and eggplant keep the calories and fat low while increasing fiber. This recipe will fit perfectly in an Clean Eating or Paleo diet.

Eggplant and Lentil Chili
2 stalks celery, diced
1 small onion, chopped
2 jalepenos, diced and seeds removed
4 cloves garlic, minced
1 T mild chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
1/2 tsp ground cinnamon
3/4 tsp sea salt
1 cup dried lentils, rinsed (I used orange lentils, but you could use whichever variety you wish)
4 cups vegetable broth
3 C tomatoes, chopped (canned or fresh)
2 pounds eggplant, cut into 1/2-inch cubes
1/2 C fresh cilantro, minced

Directions:
Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
Enjoy!

Make It Monday: Traditional Lentil Soup

Were you expecting another slow cooker meal from me with this one? Sorry to disappoint, but I do love my slow cooker. Lentil soup cooks up so quick that you don't need to plan ahead and have it cook all day. With only 45 minutes of cook time and about 10 minutes of prep time, this is an easy weeknight meal.


Traditional Lentil Soup
1 C dry lentils, rinsed and drained
5 C broth
2 medium carrots, chopped
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 tsp dried parsley
1 tsp basil
1/2 tsp rubbed sage
1/8 ground pepper

Directions:

• Rinse and drain lentils and put in a large pot with broth.
• Chop vegetables. I use my food processor
• Combine vegetables and seasonings in the pot and stir.
• Bring to a boil.
• Reduce to simmer and cover.
• Cook for 40-45 minutes.
• Enjoy!