WEEKEND DINNER PLAN - All New Eat-Clean Recipes Featuring Summer’s Bounty

We are coming to the final weekends of our glorious summer.  Gardens everywhere, including mine, are exploding with their bounty.  What can be done with all that zucchini?  How much kale can you really eat?  And what recipe will best feature these sweet baby potatoes?  Here are SEVEN (7!!) new, Eat Clean® recipes just for you!  

This week my blog is a gift to you.  I want you to put your feet up for a minute, grab a refreshing glass of watermelon juice (Kiersten and I learned to drink this in Australia - recipe follows) and dive in to these recipes that I created using uber fresh ingredients from my garden.  I have already tested them out on my family - all 18 of them, at my brother’s cottage when we celebrated my mom’s 80th birthday.  There were no leftovers.

 

Enjoy the weekend, the weather and the bounty.  We are blessed to be here on this spinning mud ball called Earth.  I am blessed to have you as my friends.

 

Share you favourite summer recipe with me.  I will choose one and send you a complimentary autographed copy of one of my Eat Clean Diet® books.  Because I love ya!

 

I am always listening.

Warm summer hugs,

Tosca

 

 

ON THE MENU:

WATERMELON COOLER

DILLED BABY POTATO SALAD

BUCKWHEAT AND BEAN SALAD WITH CUMIN AND LIME

CRISPY QUINOA CAKES

CLASSIC  BURGERS

CLASSIC HUMMUS WITH CRUDITES

CLASSIC COWBOY COOKIES

 

 

WATERMELON COOLER

RecipeImages_WatermelonJuice

This delightfully refreshing drink both hydrates and delivers powerful bodybuilding nutrients. The colour is gorgeous!  I drink this after an especially hot workout.

 

Ingredients:

1 small, seedless Sugar Baby watermelon, rind removed and cut into chunks

1/2 cup lime juice

sprigs of fresh mint for garnish

Ice Cubes, to serve

 

Method:

Place watermelon and lime juice in high speed blender. You may have to do this in batches.

Blend until smooth.

Pour into pitcher and refrigerate if not using immediately.

 

Yield: This depends on the size of the watermelon but usually about 10 cups.

NB: Make it a spritzer by adding mineral or soda water and 3 ounces of wine to your glass.

 

 

DILLED BABY POTATO SALAD

RecipeImages_PatatoSalad

Tiny baby potatoes look just right in this hefty salad.  Fresh dill makes it all come together and a mustardy dressing delivers tanginess without man made fats having to get involved.

 

Salad Ingredients:

2 pounds baby potatoes

2 cups grape tomatoes (if you can’t find these, use cherry tomatoes and cut in half)

2 cups peas - shelled

1 bunch green onions, trimmed and chopped

handful fresh dill, coarsely chopped

 

Dressing Ingredients:

1/4 cup ACV (apple cider vinegar)

1/4 cup EVOO (extra virgin olive oil)

1 tsp USS (unrefined sea salt)

2 Tbsp grainy mustard

1 tsp lemon zest

2 garlic cloves, minced

1 Tbsp maple syrup (nice touch to balance flavours in dressing)

 

Method:

Rinse baby potatoes and place in medium saucepan.  Cover with water.

Bring to a boil.

Once boiling, reduce heat to low and let simmer until just tender, about 15 minutes.

Remove from heat and drain.  Arrange on baking sheet, in single layer to cool. In decorative serving bowl, combine tomatoes, peas, green onions.

Add potatoes when cool.

Pour dressing over salad and add chopped dill. Toss gently to combine.

Season with additional USS and black pepper.

 

To Make Dressing:

Place all ingredients in small glass jar with tight fitting lid.

Shake well.

 

Yield: Makes 6 - 8 servings

 

 

BUCKWHEAT AND BEAN SALAD WITH CILANTRO, CUMIN AND LIME

RecipeImages_BuckwheatBeanSalad

Buckwheat makes a nice change from other grains and lends a chewy texture to meaty salads.  It is also not a grain so this recipe is gluten free for those sensitive tummies.  I love the combination of cilantro, cumin and lime

 

SALAD INGREDIENTS

1 cup uncooked buckwheat groats

2 cups water

½ tsp salt

1 cup each black, kidney and navy beans (if using canned, rinse and drain well)

1 1/2 cups coarsely chopped cilantro

3 medium carrots, julienned

4 green onions, trimmed and sliced thin

USS and black pepper

1 sliced avocado for serving

 

DRESSING INGREDIENTS:

Juice of 1 fresh lime

3 Tbsp avocado oil (olive is fine too)

1 - 2 cloves garlic, minced

1/4 cup packed cilantro

1 tsp ground cumin

1/2 tsp USS

Freshly grated black pepper

 

TO MAKE DRESSING:

Combine all ingredients in high speed blender and process until smooth.

 

METHOD

In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has been absorbed, about 10 minutes.

Remove lid and allow to cool for at least 30 minutes.

When cool, combine all ingredients, including cooled buckwheat, in large, decorative serving bowl. Mix until well combined.

Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.

 

Yield: Makes 6 cups or 12, 1/2 cup servings

 

 

CRISPY QUINOA HEMP CAKES

RecipeImages_QuinoaCakes

Here is a delicious alternative to a meat based burger. Crispy and filled with yummy flavour and nutrition, I always make extras for the next day.

 

INGREDIENTS

1 cup Manitoba Harvest hemp seeds

1 1/2 cooked quinoa

2 Tbsp ground flax + 6 Tbsp water (to make a flax egg replacer)

1 cup grated sweet potato

1/2 cup oil-packed sun-dried tomatoes, chopped very fine

1/4 cup raw unsalted sunflower seeds

1 cup fresh parsley, chopped fine

1 purple onion, grated

3 cloves garlic, minced

1 Tbsp cashew butter

1 1/2 tsp crumbled, dried, oregano

2 Tbsp hoisin sauce

1 tsp USS (unrefined sea salt)

4 Tbsp spelt flour

 

METHOD

Preheat oven to 400 degrees F.

Prepare baking sheet by lining with parchment paper.

 

Mix ground flax seed with 6 Tbsp water and let sit in large mixing bowl until thickened.

Place all other ingredients in same bowl.

Using clean, bare hands, mix until all ingredients are well combined.

Using a 1/2 cup measure, scoop out mixture and form into patties.

Place on prepared baking sheet.

Place in hot oven and bake for about 15 minutes.  Flip and bake for another 10 minutes until patties are golden brown and firm.

These can  be eaten immediately or stored in the fridge or freezer.

 

Yield: Makes 6 - 8 large patties

 

 

CLASSIC BURGERS

RecipeImages_ClassicBurger

You need one.  Here it is!

 

Ingredients:

2 pounds grass fed ground beef

2 eggs

2 Tbsp water

1 small onion, grated

1 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

1 tsp USS

1 Tbsp dried oregano

Fresh grated black pepper

 

Method:

Beat egg and water together in bottom of large mixing bowl.

Add grated onion, mustard, Worcestershire, salt, oregano and pepper.

Add beef.

Wet your hands and mix all ingredients together.

Divide mixture into 8 and shape into patties.

Do not compress meat too much.

Freeze between layers of parchment paper in an airtight container or grill immediately.

If grilling place on heated grill.  Grill 5 minutes on each side at medium to medium high heat.

 

Yield: 8 burgers

 

CLASSIC HUMMUS

RecipeImages_Hummus

This recipe just work.  I put this $#!t on everything!

 

INGREDIENTS

2 cups cooked or canned chickpeas

1 USS

2 garlic cloves, minced

1/4 cup fresh lemon juice

1 tsp hot sauce

1 tsp Zatar

 

METHOD

Soak chickpeas in lemon juice for 1 hour before making recipe.  This improves the flavour immensely.

Combine all ingredients in the bowl of a food processor.

Process until smooth adding more oil or water until desired consistency results.

Serve drizzled with olive oil and dusted with paprika, alongside crudites.

 

Yield: Makes 2 cups

 

CLASSIC COWBOY COOKIES

RecipeImages_CowboyCookies

Treat time!  Yes you can have one. These oatmeal cookies with an attitude have a delicious crunchy texture.  They are big enough to serve as breakfast or as dessert,  Top with plain Greek yogurt and a drizzle of honey for extra splash.

 

INGREDIENTS:

1 3/4 cups toasted, unsalted pecans

2 cups large flake oats, divided

3/4 cup Kamut or spelt flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 cup maple syrup

2 Tbsp almond milk

4 Tbsp coconut oil

2 tsp vanilla extract

2/3 cup Sultana raisins

2 flax eggs*

1 1/2 cups dark chocolate chips

1 cup raw, unsalted walnuts

How to make Flax Eggs: Add 2 1/2 Tbsps water to each Tbsp ground flaxseed. Let stand until thick.  For this recipe, double the ingredients so you have 5 Tbsp water and 2 Tbsp ground flax.

 

METHOD:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Place pecans on baking sheet and toast until golden brown, about 7 minutes.

Remove from oven and let cool.

When cool place pecans in food processor and process until fine meal results.

Meanwhile combine 1 cup of the oats, flour, baking soda, salt and cinnamon in large mixing bowl.

Add to ground pecan mixture in food processor.

Process until combined.

Meanwhile melt coconut oil for a few seconds by placing in small bowl and setting it over another large bowl filled with hot water.

When melted, add maple syrup, almond milk, vanilla and place in food processor with other ingredients.

Process until uniform mixture results.

Place contents from food processor into large mixing bowl.

Add raisins, walnuts, chocolate chips and remaining oats and mix until ingredients are just combined.

Using a 2 Tbsp measure, make balls of dough and press onto cookie sheet.

Bake for 10 minutes or until golden.

Remove from oven and let cool.

 

Yield: Makes 16 - 20 large cookies.