In the kitchen, some good clean recipes!

Due to my many health related issues that I have been having lately, I have been unable to workout.  So instead I have been in the kitchen brushing up on my skills at cooking.  I am going to post a few of my favorites that I have tried recently.  

Apple  Streusel Egg Muffins (from Practical Paleo)

ingredients:

• 3 large green apples, chopped into 1/2 inch pieces (approximately 2 cups) – peeled if you like

• 3 tablespoons warm water

• 2 teaspoons cinnamon, divided

• 9 eggs

• 1 1/2 tablespoons butter or coconut oil (to make it dairy-free), melted

• 3 tablespoons coconut milk

• 1 1/2 tablespoons coconut flour

• 1/4 teaspoon baking soda

preparation:

• Preheat oven to 350F.

• In a medium skillet, sautée the apples, water, and 1 1/2 teaspoon of the cinnamon until the apples are the consistency of chunky applesauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.

• In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.

• Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.

• Bake for 40 minutes.

Bora Bora Fireballs

Prep 10 min | Cook 30 min | Makes about 42 meatballs

Ingredients:
1 1/2 cups unsweetened shredded coconut
1/2 teaspoon plus 1/2 teaspoon salt
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned crushed pineapple, sugar-free, packed in its own juice
2 tablespoons coconut aminos
1 1/2 teaspoons dried ginger
3 cloves garlic, minced (about 1 tablespoon)
3-4 scallions, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground pork

Directions:1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil. Heat a large non-stick skillet over medium-high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.

2. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later.

3. To the pineapple, add 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos, ginger, garlic, scallions, jalapeño, and eggs. Beat with a wooden spoon until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated.

4. Arrange the bowls of pineapple juice, spiced coconut, and seasoned pork for easy access. Measure a level tablespoon of pork to make a meatball, lightly douse it in the pineapple juice, then roll it in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms. This is a rare case in which more isn’t better — don’t go too cuckoo with the coconut. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.

5. Slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown. These taste great with Confetti Cauliflower and/or Sunshine Sauce.

http://www.theclothesmakethegirl.com/2013/03/05/bora-bora-fireballs/

And my favorite to add to anything is Sweet and Spicy Sweet Potatoes.  Here's the link
http://www.heandsheeatclean.com/2012/05/clean-eat-recipe-sweet-spicy-sweet.html

This was a way for me to remember that 70% of health is made in the kitchen and only 30% is exercise.  So remember to have a good foundation with you food.  Good clean food makes for a healthier you!