Easy Clean Holiday Party Recipes

Melanie put together an awesome post about our Eat Clean Party on Saturday! You don't have to avoid holiday festivities to save yourself from sabotage! Just make your recipes clean! Love my bombshell ladies!! We had the BEST time!

Beachbody Coaches

So those of you who know or follow me are aware that I love to host parties!  I love getting together with my challenge groups and my beachbody friends at least once a month.  It is a great way to put a face with the name behind the facebook posts.  It's also a great way to share in person some of our struggles and the little tips that we all have found helpful in working out and eating healthy.  Everyone brought an appetizer and a bottle of wine and we did a wine tasting with everyone's wine!  I just feel like the get togethers add that personal touch that we all need to keep going.  Losing weight and eating healthy are not easy things to change.  But with a great support system like your beachbody coach and your challenge group it makes it that much easier.  Knowing that you have the support of others going through the same struggles makes it doable!  I am so excited to see the amazing results of my Fab 5 that will be ending this month and I look forward to my new challenge groups that are just forming for the new year!

 

Beachbody Coaches & Challenge Group

Here are some highlights from the night and some of the winning recipes for the evening.  Hopefully you can take these recipes and use them for your own holiday parties!  Everything we served besides the wine was 100% clean!  Oh and I should also mention, no one felt like they were missing out because we didn't have cake or cookies!

 Recipes from the night:

Chocolate Shakeology & PB Oatmeal Bars

• 3 cups oatmeal
• 1/2 cup Peanut Butter
• 1 cup skim milk
• dash cinnamon
• splash of vanilla
• 1 tsp unsweetened cocoa powder
  

  

  Chocolate Shakeology & PB Oatmeal bars

• 4 scoops chocolate shakeology

 Mix all dry ingredients, then add skim milk and vanilla to blend.  Add peanut butter and mix with hands.  Put mixture into an 8x8 pan, press flat, refrigerate for 2-3 hours and cut into squares.  I kept them in the fridge until I was ready to serve them. 

Clean Chili Nachos (makes 10 cups and freezes well for up to 6 months)

• 1 tbsp olive oil
• 1 large red onion, chopped
•  1 large green bell pepper, chopped
• 6 cloves garlic, diced
• 1 1/2 lbs. ground turkey meat
• 4 tbsp ground cumin
• 1 tsp. ground coriander
• 1 tbsp chili powder
• 3 cups fresh tomatoes, diced
• 1 vegetable bouillon cube, dissolved in 1 cup of water
• 1 (16 oz) can of tomato paste
• 1 (15oz) can of kidney beans
• 1 (15oz) can tomato sauce, no sugar added

Crock pot directions:

• In a large pan, saute the red onion, bell pepper and garlic cloves in the oil.
• Once the onions are translucent, stir in the turkey meat.  Continue to stir until meet is cooked.
• Stir in cumin, coriander and chili powder
• Pour in the water with the dissolved bouillon cube
• Then combine the rest of the ingredients as listed and cook on low for 6-8 hrs. 

After chili is made then pour a cup of chili over some "food should taste good" chips and top with tomatoes, avocado and plenty of fresh cilantro.  I also had shredded low fat cheddar cheese for others. 

Sweet and Sour Meatballs

• 1 lb. lean ground turkey
• 1 cup cooked brown rice
• 1 8oz can crushed pineapple in juice, drained
• 
  

  

  Sara, Melissa & Kelly

  1/2 cup green onions
• 1 tbsp. light soy sauce
• 1 tsp. ginger
• Sauce:
• 3/4 cup reduced-sodium, low fat chicken broth
• 1/3 cup chili sauce
• 3 tbsp. rice vinegar
• 2 tbsp. brown sugar
• 2 tsp. cornstarch
• 1/2 tsp ground ginger

Preheat oven to 350 degrees.  Combine meatball ingredients in medium bowl and mix thoroughly.  Line a baking sheet with foil.  Place cooking racks in foil lined baking sheet.  Shape meatballs and place on the racks.  Bake for about 25 minutes or until thoroughly cooked.  Transfer the meatballs to a serving dish and cover to keep warm.

Combine the sauce ingredients in a small saucepan and stir until cornstarch is dissolved.  Place sauce over medium heat and stir intermittently until mixture comes to a boil.  Reduce heat to low, and stir for another minute or until mixture thickens slightly.  Pour sauce over meatballs, and gently toss to coat meatballs and serve warm with toothpicks.

Cookie Dough Dip Recipe- Courtesy of Nikki!  It was absolutely delicious and no one knew it was made with chickpeas unless you told them!

 

Raspberry Clean Punch

  Punch:

Kayla, Jenn, Megan and Sara

In a big punch bowl I mixed 2 bottles of seltzer water, 2 bottles of organic blueberry raspberry juice with no artificial sweeteners and a bag of frozen raspberries with ice!  Clean and super easy!

Thanksgiving Leftover Recipe! Pumpkin Turkey Chili!

Do something fun with your leftovers this year! I absolutely love the girls at Tone It Up!! Check out their recipe idea =)

Pumpkin Turkey Chili

It's Thursday night and there's a bunch of leftovers on the table. You could throw them away or you could do what you do every year, save them for the weekend to make turkey sandwiches or turkey soup.

Instead of throwing them away (did we get you...?) or saving them for the typical sandwich or soup, how about turning those leftovers into some pumpkin turkey chili? ;)

You'll be getting plenty of Vitamin A (pumpkin), protein (turkey), and antixodants (chili) from this recipe! And it will fill eight bellies.

Pumpkin Turkey Chili

Ingredients

• 1 1/2 tbsp virgin coconut oil
• 1 1/2 cups chopped onion
• 3/4 chopped green bell pepper
• 3/4 chopped yellow bell pepper
• 1 1/2 cans, 6 oz chopped green chiles
• 1 1/2 large minced garlic clove
• 1 1/2 lbs leftover chopped turkey
• 1 1/2 cans, 10-11 oz diced tomatoes
• 1 1/2 cans, 10-11 oz red kidney beans
• 1 1/2 cups canned pumpkin
• 2 1/4 tbsp chili powder
• 3/4 tbsp cumin
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• Couple of shakes of cayenne pepper
• 1/4 cup chopped fresh cilantro
• 3/4 cup greek yogurt
• 2 tsp of cinnamon

Directions

First, heat the oil in a large skillet on medium-high heat. Next, saute the onion, peppers, green chiles, and garlic until tender (roughly 10 minutes). Make room on the pan and add leftover turkey (roughly 5 minutes). Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, sea salt, and pepper. Lastly, put on low heat and let it simmer for 20 minutes. Mix in fresh cilantro and stir in with plain greek yogurt and cinnamon to serve. Voila, you're pumpkin turkey chili is ready for eight.

Turkey Meatloaf

 

 

Recipe:
1 1/2 Pounds of Lean Ground Turkey
1/2 c. Chopped Onion
2 tbsp Minced Garlic
1/2 c. Chopped Green Pepper
1/4 tsp Black Pepper
2 Egg Whites Slightly Beaten
2 tsp of Worcestershire Sauce
1/4 c. Chicken or Vegetable Broth
1/2 c. Quick Cooking Oats

Topping:
1/3 c. of Low Carb Ketchup
2 Tbsp. Splenda Brown Sugar
1 Tbsp. of Mustard

Preheat oven to 350 degrees

Sauté the onions and peppers until just lightly brown and then add garlic and sauté for 5 minutes more. Remove from heat and let it cool slightly. Mix all of the meat loaf ingredients plus the onions, peppers and garlic together in large bowl making sure that it is mixed well. Shape mixture into a loaf and place in a baking dish that has been sprayed with non stick cooking spray. Mix the topping ingredients together and spread on top of the loaf.

Bake at 350 for 45 - 50 minutes. Let it cool for 20 minutes before cutting and serving.

Servings: 4 - 6 servings depending

6 Servings Amount Per Serving Calories  203.0 Total Fat 8.5 g Potassium 100.6 mg Total Carbohydrate 7.3 g Dietary Fiber 1.1 g Sugars 1.1 g Protein 25.0 g

Strawberry Basil Pasta Salad

Delicious lunch? Yes please! Give this a whirl!! 

Ingredients (Serves 3-4)
1/2 lb whole wheat pasta, cooked according to package
1 cup strawberries, washed + sliced
1 small cucumber, cubed
1 can navy beans, drained and rinsed
1/3 cup strawberry pesto (or just regular!)
Greens to served it on, optional
10 fresh basil leaves, chiffonaded
Garnishes: Avocado, feta cheese, goat cheese, walnuts, almonds or pecans <—necessary mix-ins to take the salad to the next level


Toss first 5 ingredients together in a bowl.
Chill for 30 minutes or longer.
Serve over greens.
Top with basil leaves.
Add garnishes.

The Eat Clean Diet Recharged Tosca Reno

The idea of eating “clean,” is pretty brilliant. It basically means eating foods that are minimally processed and natural (read: healthy), and, really, when you think about it, who wants to eat “dirty” food? Not I, said the Fit Bottomed Girl. That’s why today we’re following up yesterday’s interview with the lovely Tosca Reno with a review of The Eat-Clean Diet Recharged book.

First off, if you’re confused about nutrition or would like to learn more about food and how it can affect your health, weight and mood, read this book. It is a fantastic beginner’s guide to building a lifestyle eating plan that you can live with and feel good about. From fantastic info on metabolism to proper hydration to how to make the most of your workout time, it’s a sane approach to living well. Tosca is definitely all about moderation, and the book is chock-full of fun tidbits and tips that almost feels more like a fun magazine than a book.Which kind of makes sense since she has rocked the pages of Oxygen magazine. There’s even a FAQ section that is AWESOME.

The Eat-Clean Diet Recharged also includes a bunch of recipes that are pretty tasty. . If you know your way around the kitchen and don’t mind having to improvise (or using your best judgment in a pinch), have at it. The results can be delicious.

You have to try  the Sweet Potato Oat BarsThis recipe is pretty foolproof, although I added a few notes below for clarification. An entire pan makes 24 2-inch-by-2-inch squares and the entire process takes a little more than an hour. Each serving has 189 calories, 6 grams of protein, 5 grams of healthy fat and 4 grams of fiber. Happy and healthy noshing!

They really do taste as good as they look, especially with a little honey. Yum...

Sweet Potato Oat Bars

4 small sweet potatoes (or 2 large)
1 tbsp olive oil
4 c instant oatmeal
¾ c skim milk soured with 1 tbsp lemon juice
¼ c finely ground flaxseed
½ c maple syrup (natural is best)
2 tbsp pumpkin pie spice
2 tbsp coconut butter
½ c dried fruits like raisins, dates, cherries and/or blueberries, chopped (I loved dates!)
½ c raw unsalted nuts (almonds, walnuts and/or pecans), chopped
Pinch sea salt
1. Preheat oven to 350ºF. Prepare a 9” x 13” baking dish by coating lightly with olive oil.

2. Prick sweet potatoes all over. Place in oven and bake until tender. (Depending on the size of potatoes this can take 30 minutes to an hour.) Remove from oven and let cool. When cool enough to handle, remove potato peels. Place flesh in a large mixing bowl. Set oven to 400º. (FBG tip: OR microwave the heck out of them and save some serious time. Also consider doing this the day before so that you don’t have to wait for them to cool.)

3. Add all remaining ingredients to sweet-potato mixture. Mix well.

4. Press into prepared baking pan. Bake for 30 to 35 minutes or until golden on top. (FBG tip: For extra deliciousness and just a few more cals, sprinkle brown sugar on top to make it sweet instead of savory.)

5. Remove from heat and let cool. Cut into squares.

Talk about a good way to get your veggies in! What’s your favorite recipe to eat clean?