Clean Culinary Creations

I love sweet potatoes! How about you? Share your favorite recipes!

It can be done! I promise!

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HEALTHY BUFFALO CAULIFLOWER BITES PREP TIME 5 mins COOK TIME 25 mins TOTAL TIME 30 mins... Author: Chelsea @ Gal on a Mission Serves: 6 cups INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted cup Frank's RedHot hot sauce INSTRUCTIONS Preheat oven to 450. Spray baking sheet with cooking oil, or olive oil. Set aside. Mix together the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread onto a baking sheet. Bake for 20 minutes. Serve with ranch or blue cheese dressing.

Looooove these!!

Spicy Baja Tilapia Soft Tacos Ingredients: Fish & Coating... About 3/4 lb of tilapia (or your favorite fresh white fish) 2 tbs olive oil 1 tbs lime juice 1 tsp honey Fish Spices 1 + 1/2 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cumin 1/2 tsp oregano 1/2 tsp thyme 1/4 tsp cayenne Lime Slaw Mix Purchase either a package of cole slaw mix or shred 3 cups of mixed cabbage with a handful of shredded carrots 1/4 cup of fresh chopped cilantro, leaves only Juice of 1 lime mixed with 2 tbs of olive oil and salt to taste Avocado Cilantro Sauce (Can be made the day before) 1 medium ripe avocado, pitted 1/4 cup of fresh-squeezed lime juice 1/4 cup of fresh cilantro, chopped - leaves only 1/2 of a jalapeno pepper, seeds removed 2 tbs olive oil 1 tsp chipotle powder 1/2 tsp garlic powder 1/2 tsp cumin Salt to taste About 1/4 cup of water to thin out sauce as needed Tortillas (Can be made the day before) PaleoNewbie Tortilla recipe and instructions link: Paleo Tortillas Post & Recipe Servings: 4-6 soft fish tacos Instructions Tortillas (Can be made the day before) Recipe Link: Paleo Tortillas Post & Recipe or type in your browser: http://www.paleonewbie.dreamhosters.com/paleo-gluten-free-/ Avocado Cilantro Sauce (Can be made the day before) Place all sauce ingredients listed above except the water and salt into a food processor or blender Blend until combined Add water until sauce is desired consistency Add salt to taste Place in container and store in refrigerator until ready to serve Lime Slaw Mix In a small bowl whisk together the lime juice and olive oil In a medium bowl add the slaw mix and cilantro Pour lime mixture over slaw mix and add salt to taste Place in refrigerator until ready to serve Fish Prep & Cooking Preheat outdoor grill or indoor electric grill to medium heat In a small bowl, whisk together the fish coating: olive oil, lime and honey Drizzle fish filets with the mixture on both sides Next mix all the dry fish spices together in a small bowl Sprinkle spices evenly on both sides of the fish filets Drizzle a little olive oil on each side of the fish just prior to grilling Grill fish about 3-4 minutes each side just until done avoid overcooking Put it all together: Place a little of the Avocado Cilantro Sauce in the tortilla, add fish pieces, top with slaw, and add more sauce as desired Fold over, serve and enjoy!

Garlic Mushrooms Prep and Cool time: 10 mins Cook time 10 mins Total time 20 mins... Author: Vered DeLeeuw Recipe type: Sides, Gluten-Free, Low-Carb, Primal/Paleo, Vegan Serves: 4 servings Ingredients 2 (8 oz) packages small, firm button mushrooms cup extra virgin olive oil 1 tablespoon minced garlic 1 teaspoon kosher salt teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 2 tablespoons chopped parsley Instructions Wipe the mushrooms with a damp paper towel. Cut the bigger mushrooms in half. Heat the olive oil in a large skillet over medium heat, 3-4 minutes. Add the garlic, mushrooms and salt and cook, stirring often, about 5 minutes, until mushrooms are just tender. Add the black pepper and the lemon juice. Cook, stirring, 1 more minute. Garnish with parsley and serve. Nutrition Per Serving Calories: 147; Fat: 13g; Carbohydrates: 8g; Sodium: 281g; Fiber: 2g; Protein: 4g

Chili Lime Chicken Recipe Serves 4 | Prep Time: 15 Minutes | Marinating Time: 2 hours | Cook Time: 10 Minutes Adapted from: Katie Rosen Kitchens (made with skin on chicken legs..but I adjusted the recipe)... Ingredients: 2 2.5 lbs chicken breast Marinade: 1/2 cup fresh lime juice 1 Tbsp olive oil 3 teaspoons fresh lime zest 4 tablespoons fresh cilantro, chopped finely 2 jalapeño, chopped finely 4 garlic cloves, chopped finely 1 tablespoon honey 2 teaspoons salt 1 teaspoon chili powder or to taste Method: 1. Rinse the chicken breast and pat dry with paper towels. Set aside. 2. Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together. 3. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours. 4. Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately. Cook’s Note: You can make this chili lime chicken with a cast-iron grill pan or regular skillet, or bake in the oven. Preheat the oven to 400F and bake it for about 20-25 minutes or until the skin becomes brown and charred.

If anyone needs lunches or sauces the next few days. We have a few extra already made. If interested, please message us. We also have extra sauce as well. Happy eating!

Roasted Garlic Aioli Serves:1 cup Prep time:10 mins Cook time:35 mins... Total time:45 mins Ingredients large or one whole small head of garlic 1 tablespoons extra virgin olive oil 2 coddled egg yolks (see How To Coddle An Egg here) Pinch of salt Few grinds of pepper 2 teaspoons lemon juice cup light olive oil (or canola oil, although olive oil is the traditional ingredient in aioli) Instructions Preheat oven to 425 degrees. Cut top off the head of garlic (not root end). Place head in a small ramekin, cut side up. Pour the olive oil over cut top. Cover with foil and place in the oven and roast for 25-35 minutes until the garlic is soft. Once cooked, pinch cooked garlic out of each clove. In a food processor, place roasted garlic, coddled egg yolks, salt, pepper and lemon juice. Process the mixture until smooth. Extremely slowly, dribble oil into the processor with the motor running. It is very important that you pour the oil in very slowly to ensure proper emulsification. Adjust salt and pepper to taste. Serve at room temperature. This aioli may be kept 5-7 days in the refrigerator.

Overnight oats is a thing. Have you tried it yet? Love them or hate them?

Smoked paprika is one of my favorite spices of all time!