clean food — Recipe Blog — AngieReneeHartman

UPDATED: Green Muffins (GF)

I have loved making these variations as a way to give my daughter a way to eat veggies on the go and for myself! While I love the pouches with veggies, these are a great way to snack on the go and get in your veggies!

My daughter started eating them when she was about 8 months old and now at 18 months loves them. I keep trying new recipes and I have really loved this one as its minimal sugar and LOTS of greens.

The process of getting the greens is a bit intensive, but if you make a double batch and freeze them its more than worth it! I love to keep these in the fridge or freezer and pop them in my bag or her lunch bag on day’s when we are running around like crazy people.

Simple Creamy Broccoli "Cheese" Soup (V, GF)

This particular dish I set out to do a Broccoli “Cheese” Pasta for my baby and family and I had zero time that day as I was teaching all day. I threw everything into the crock pot and let it cook until I go back. Originally I had planned it to cook for about 2-3 hours but it ended up for cooking for more like 4. So what I came home to was virtually a soup at that point. Good news it was SUUUPPPEEER creamy and really tasted like soup!

A few nutrition facts about what I used. I used a chickpea pasta which is here and it is packed and it looks and tastes like pasta if you’ve never tried it! Gluten Free, Vegan, simple ingredients and protein packed (25 G for 4 oz cooked pasta)! 4 Servings in a box and that is pretty much what the total recipe below makes up.

Split Pea Soup (V) (GF)

This is one of my favorite recipes and I LOVE making this in the fall to warm my belly. I may have started the process early because I was craving it in August but we had a cool week here in Denver and really put me in the mood for warm soul food.

This recipe is very simple and I love to use my crock pot for this recipe. It makes life easy for me the more I can use my crockpot. I've tried every type of "healthy" vegan split pea soup - normally it comes it with ham - and this one is soooooo incredibly creamy and smooth AND contains NO dairy! How amazing is that?

How To: Meal Prepping Basics

Let's start with the basics of planning your shopping trip to planning out your meals for the week. First, decide if you are the type of person that gets bored with food easily, or you can roll with it as long as its planned out. I'm DEFINITELY the type that gets bored and I really don't life leftovers for more than a day MAX two post cooking. I just prefer my ingredients fresh.

Second, pick your go-to proteins. This can be a range or stick with one particular protein like chicken. If you are vegetarian is it tempeh, beans, legumes, soy, etc. Or maybe you want a variety. That's fine too, just choose your proteins as a base.

Cinnamon Nutty Granola ( GF, V,)

This recipe is super simple and you can really make it what you want with whatever ingredients you have on hand at the moment. If you keep the base which is the oats and the honey as the binder you can pretty much throw in anything else you want and it turns out great. I do love a touch of sea salt and cinnamon as well to keep the sweet/savory flavor. However if you want to go all out savory you can add any spice you have in your cabinet. If you want it sweeter sometimes I really love to add mini chocolate chips to change it up if I'm craving chocolate.

Spinach Artichoke Pasta & Salmon

A NEW find with the spinach & artichoke pasta! Really loved this combo with some fresh bok choy from the farmers market! Very easy to make and total prep to plate was about 30 minutes! Very easy to make when you get home after a long day and don’t want to stress about cutting, prepping and creating something nutritious!