TCS Clean Recipes
Clean Meatloaf
1 lb of organic, lean grass fed ground beef
4 slices of whole wheat bread ground into crumbs (should be about 2 cups of soft breadcrumbs)
2 farm fresh eggs, beaten
1 tsp kosher salt
1 tsp Italian spices
2 TB of fresh parsley, chopped fine
½ tsp pepper
1 garlic glove, minced
¾ cup of unsweetened almond milk (any milk can be used here)
¼ cup onion, diced
Preheat the oven to 350 degrees. Grease the inside of a bread loaf pan with coconut oil.
In a large bowl, mix all ingredients by hand. Be careful to mix until all items are just combined. If you over mix, the meatloaf will be tough.
Place the meat mixture into the loaf, and bake for about 1 hour. You want the meatloaf to be crisp on top and the internal temp to be 160 degrees.
I served this meal with mashed cauliflower and steamed kale.
Makes about 6 servings.
Whole Wheat Bread
3 cups whole wheat bread flour
2 1/4 tsp of rapid rise yeast
1 tsp salt
1 cup very warm water (just warm enough so it's almost uncomfortably warm)
2 TB of honey
1/4 cup melted coconut oil or grape seed oil
Set your bread machine to just the dough setting. You can cook in your bread machine, but I prefer to bake in my oven. The form and outer texture is better.
Put the water, salt, yeast, and honey into the machine. Let sit for about 5 minutes to let the yeast start to work.
Next add the flour and oil and push start!
An hour and 1/2 later, take the dough out and onto a flour surface. Stretch out and fit to a normal sized bread loaf pan. Set in a warm place for about 30 minutes and allow to rise. Brush top with egg wash and bake in a preheated oven at 350 degrees for about 30 minutes.
Take out of pan as soon as it comes out of the oven and let cool on rack.
Banana Quinoa Pancakes
1 cup cooked quinoa
3/4 cup whole wheat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 teaspoons baking powder
1 tsp coarse salt
2 large egg whites
1 egg
1/3 cup vanilla almond yogurt
2 tablespoons of unsweetened almond milk
2 tablespoons honey
1 teaspoon pure vanilla extract
2 large very ripe bananas, pureed
In a medium bowl, whisk together flour, spices, baking powder, and quinoa. In a large bowl, mix together the remaining ingredients. Slowly stir in the dry ingredients. Stir until just combined.
Melt a little coconut oil on a preheated skillet and scoop on about 1/4 cup of the mixture. Cook about 2 minutes per side. You will know to flip when you start seeing bubbles form. This should make about 12 pancakes.
These would be great with some chocolate chip, coconut, or berries added.
Mexican Quinoa Chicken Salad
1 cup shredded cooked chicken
1 cup cooked quinoa
¼ cup salsa
1/2 cumin
½ cup shredded cabbage
1 TB chopped fresh cilantro
Juice of 1 lime
¼ cup black beans (drained and rinsed)
¼ cup of frozen corn
Combine all ingredients in a bowl, toss, and enjoy! I serve this over a bed of spinach or mixed greens.
Perfectly Cooked Quinoa
2 cups quinoa
3 cups water
Add quinoa and water to medium sized sauce pan and bring to a boil. Once boiling, turn down the heat to low and let simmer for about 20 minutes, stirring several times during the cooking process.
Keep in your fridge to add to recipes all week!
Grandma Georgia’s Catsup
4 Quarts sliced tomatoes
2 large green peppers diced
4 TB salt
1 cup vinegar
3 TB dry mustard
1 TB Allspice
3 TB Maple Syrup
Cook tomatoes and peppers in salt and vinegar until tender. Add rest and puree. Simmer for 3 hours and cool.
Sweet Potato and Black Bean Casserole
10 large sweet potatoes peeled and diced
8 cups black beans hydrated
103oz can of stewed tomatoes
6 cups fresh corn
1 onion diced
¼ cup cumin
1 TB Smoked paprika
Juice of 2 limes
3 TB garlic salt
1/3 cup fresh cilantro chopped
Preheat oven to 400. Mix all ingredients, except cilantro, together in a hotel pan. Bake for approx. 40 minutes or until sweet potatoes are fork tender.