Clean Green & Lean Recipes of the Month

Egg-straordinary Breakfast Scramble (Serves 2) By Kelly

4 organic eggs

½ cup organic black beans

1/8 cup organic bell pepper, diced

1/8 cup onion, diced

1 cup organic frozen spinach

½ cup organic Monterey jack or cheddar cheese, shredded

1 tsp. Vital Choice organic olive oil

Vital Choice All-Purpose Salmon Marinade Seasoning, to taste

In a medium sauté pan, add 1 tsp. organic olive oil.  Over medium heat, add diced bell pepper and onion and sauté about 5 minutes or until tender.   Add frozen spinach and stir vegetable mixture another 3 minutes so spinach becomes warm.  Crack 4 eggs into the same pan and let set a couple of minutes.  Scramble eggs with veggies, then top with shredded cheese.  Let cheese melt before pouring in black beans.  Stir mixture well and sprinkle seasoning to taste.  Serve warm in two bowls.

Lemon-Chia protein pancakes (serves 2 adults)

by Walter J. Crinnion 6/29/2010

     * 1 cup of Pamela's Wheat and Gluten-free baking and pancake mix (This is available at many grocery and health food stores. It is also available on the gluten-free pages at the Healthy Living Store at www.crinnionmedical.com).

     * 1 Large egg

     * 3/4 cup soy or rice milk

     * 1 Tablespoon walnut oil (or other oil that you like to cook with)

     * 2 one-ounce scoops of whey protein powder (We use Amino ICG from Mitogenx - this is one of Walter's products)

     * 1 - one ounce scoops of chia seed (Available at most health food stores and on the Sports Nutrition pages in the Healthy Living Store)

     * 1/2 tsp. of Lemon oil extract

Put your skillet for making pancakes on the stove with a bit of oil or butter and get it heating up (usually med high setting). Get two mixing bowls. In the larger bowl combine the pancake mix, whey protein powder and chia seeds. In the smaller bowl mix the egg, the soy or rice milk, the walnut oil and the lemon oil. Add the liquid mixture to the dry mixture and stir well until it is all nicely mixed together - there should be no lumps. If the pan is hot enough, try a small amount of the mixture to see if the pancake cooks well with a nice brown color on both sides. If so, you are ready to make the pancakes. Be sure to flip them after bubbles start popping up on the uncooked side and BEFORE the top dries out (the side should look dry, but the top should not).

Then add whatever toping you want - syrup, applesauce, butter, etc. and enjoy.

With the added protein (both whey and chia) these pancakes will keep you going longer than you might think.

Salmon with Brown Rice and Apples (Serves 2)

By Dr. Kelly C. Crinnion 4/24/2010

• 2 – 6 ounce portions Vital Choice Wild Alaskan Salmon
• 1 cup organic fruit sauce – apple, peach, apricot, etc.
• 1 cup brown rice, rinsed
• 1 cup water
• 1 cup organic orange juice
• 2 organic red delicious apples, chopped
• 2 tbsp. organic raisins
• 1 tsp. cinnamon, ground
• ½ tsp. cloves, ground
• 1 tbsp. walnut oil
• ¼ cup canned beets
• 4 cups organic mixed salad greens

Preheat oven to 350°F.  In small saucepan, bring 1 cup water and 1 cup organic orange juice to a boil.  Add 1 cup brown rice and reduce heat to a simmer.  In a small sauté pan, add walnut oil and chopped organic red delicious apples.  Sauté 5-10 minutes over medium heat or until apples become soft.  In saucepan with cooking rice, throw in cooked apples, organic raisins, cinnamon, and cloves.  Cover saucepan and cook rice mixture about 35-40 minutes, stirring occasionally.  Meanwhile, in a square baking dish, place 2 – 6 ounce portions of wild Alaskan salmon.  Drizzle 1 cup organic fruit sauce over fish filets and bake 30-35 minutes, or until fish flakes easily with a fork.  While fish and rice are cooking, spread organic mixed salad greens over 2 plates.  Divide ¼ cup canned beets onto the plates.  When rice is finished cooking, spoon rice and apple mixture on top of greens and top with fish.  Enjoy!

Walters Sweet Potato Lasagna

3/8/2010

Ingredients:

1 large sweet onion - chopped up

8 ounces of sliced fresh mushroom

2 red and 1 green organic bell peppers - chopped up

2 sweet potatoes - cooked and then mashed

16- oz bag of frozen organic spinach (I got mine at Safeway)

1 - 16 ounce container of organic cottage cheese

1 box rice lasagna noodles - cooked as per box direction

1 jar pasta sauce ( I( used sockarooni by Paul Newman)

Olive oil as needed for sauteing the veggies

1 tblspn marjoram

2 tablespoons fresh chopped rosemary

1 small package of shredded organic mozzarella

Preheat oven to 375

Cut up your veggies, and then get the noodles cooking.

Then begin to saute your veggies in a LARGE skillet or Wok with the olive oil. First the onions, then mushrooms, then peppers and finally the spinach. Be sure to add them one at a time stirring as you go. Add a bit of salt and the marjoram and rosemary

Then get your 9x13 pan.

Apply about 1/3 of the skettie sauce, then your first layer of cooked (and drained) rice lasagna noodles.

Then put in 1/2 of the sauteed veggies and top with the cottage cheese.

Cover with the second layer of noodles and the next 1/3 of the spaghetti sauce.

Then add the second half of the veggies and top with the sweet potatoes.

Top with the third layer of noodles, the rest of the skettie sauce, and then cover with shredded mozzarella

Cover with foil, cook for 35 minutes. Take out, remove foil, let cool for 15 minutes and then enjoy!