Quinoa Jambalaya Pure Joy

So I received my trusty new Oxygen Magazine in the mail recently and found a new favorite recipe I love. Made for the whole family last night and it was a sure hit!  We modified a bit to suit our families tastes and my five year old was even my little chef.  This is a New Orleans-inspired recipe cleaned up.  We doubled recipe to make for our family.  We loved it! Check out your June issue of Oxygen to look up.  Let me know how you enjoy.

Quinoa Jambalaya
Makes 2 servings

1 tbsp olive oil
1/2 onion
1 zucchini
1 red bell pepper
1 garlic clove
1 low-sodium chicken sausage, sliced into 6-8 thick rounds (Trader Joe's has a good one)
1/4 cup quinoa (rinse well before)
1/2 cup low-sodium chicken or vegetable broth
1/4 lb shrimp, peeled & deveined
1 green onion, sliced thinly
Sea salt & pepper, to taste 

1. Heat oil in a large non-stick skillet over medium-high heat.  Chop onion, zucchini, bell pepper and garlic.

2. Add chopped vegetables and sausage to skillet and saute for about 5 minutes.

3. Add quinoa and toss to coat, about 2 minutes.  Add broth and bring to a boil, then reduce heat and simmer, covered, for 10 minutes.

4. Add the shrimp and cover the skillet with a lid.  Cook for another 5 to 10 minutes, or until the shrimp are opaque and cooked through.  Top with green onions, salt and pepper.

Nutrients per serving: Calories: 400: 15g, Total Fats: 15g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 125mg, Sodium: 500mg, Total Carbohydrates: 39g, Dietary Fiber: 6g, Sugars: 9g, Protein: 24g, Iron: 4mg 


Loving 'The Best of Clean Eating'

I can count on one digit how many times I have ranted and raved about cooking and a recipe book...um this would be the only time I have gotten so excited about either cooking or a recipe book!  You see I do not enjoy cooking and I truly hate preparation time for cooking.  When I'm hungry, I just want to eat.  But, I am truly dedicated to myself and my family in making sure that we get nutritious, healthy meals 99.9% of the time.  Since that is my priority, I have no other option than just getting over my dread of cooking.  I must keep seeking out fun, fast, easy, yummy meals that keep the whole family properly fueled.

Now I have been familiar with the Clean Eating Magazine that is on newsstands, but I prefer one comprehensive resource since cooking is not my typical thing.  The crew over there at Robert Kennedy Publishing and the editors of the Clean Eating Magazine decided to publish all the best goodies in The Best of Clean Eating.  These recipes are so yummy and the chapters are organized simply & practically: quick & easy, budget friendly, five ingredient meals, seasonal, etc.  They have even included four weeks of meal plans and their shopping lists.  The great thing about all of them, is there aren't a bunch of ingredients that you wouldn't typically use or foods that are way out of normal.

I am absolutely loving this book and all the recipes!  I have included a link HERE from my FAVORITES page (scroll to bottom) if you want to have Amazon ship you a copy.  Let me know which recipes you are loving.

Best in health & happy cooking!

Pumpkin Spice Protein Smoothie

I LOVE pumpkin and especially this time of year!  I'm always trying to find unique, clean-version recipes to utilize pumpkin at any time.  Lately I've been on a smoothie fix and I had to share this recipe as it's been a staple in my house the last few weeks.  Great for post recovery after that fierce workout, or perfect for the later evening snack.  I hope you love it as much as I do!  As always, modify for your tastes as I'm always tweaking things here and there.


1/2 cup pumpkin (canned or freshly cooked)
1/2 banana
4-6 oz soy or almond milk (can substitute greek yogurt for a thicker consistency & more protein)
1 serving vanilla protein powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
pinch of ground ginger
handful of ice


  • Put all ingredients in the blender and blend until smooth. Pour into a glass and enjoy!

Best in health-

Clean Twist on Thanksgiving Recipes

Hey there! So I love fall and I love Thanksgiving eats! This is my favorite time of the year. Although the commercial aspect seems to keep starting the holiday season earlier and earlier, mine starts at Thanksgiving. I can start listening to holiday music on XM Radio Holly; Christmas decor comes out of storage this weekend; the Christmas lists get edited and sent to the North Pole. Ahhh delightful! This is also the time of year when we can really pack on the pounds and insulation... Yowzers! Here in the Pacific Northwest we just got greeted with a lovely dose of white, fluffy, cold insulation. Let's just make sure it doesn't adhere to the human specimens.

Hopefully you have gotten your Thanksgiving meal planned and the shopping done. If you are looking for a couple clean eating recipes, I have two favorites to share with you. The first is an awesome sweet potato recipe that is sans marshmallows. No need for the extra calories and sugar! Sweet potatoes are naturally sweet. The second favorite is to satisfy my sweet urge. Don't be scared that it calls for tofu as it made me want to run for the high ground when I first saw it, I dislike tofu that much. Blended up this is the perfect creamy alternative to pumpkin pie. Delish! Enjoy and let me know how they turn out.



Serves 8

4 medium sweet potatoes or yams, peeled and cut into 1/2 inch wedges
3 Tbsp. olive oil
2 tsp. paprika
Salt and pepper to taste
1/4 cup chopped parsley
1 Tbsp. finely grated lemon zest
4 garlic cloves, minced

1. Preheat oven to 425 degrees F. In a large mixing bowl, toss potato wedges in olive oil and paprika. Season with salt and pepper. Transfer to baking sheet and roast 30-35 minutes, turning potatoes once halfway through.

2. Return potatoes to mixing bowl and toss with parsley, lemon zest and garlic. Serve immediately.

Nutrition facts (per serving):
188 calories
3 g protein
35 g carbs
5 g fat
0 g fiber
0 mg cholesterol
160.5 mg sodium
2 g sugar



Serves 4

1 12-oz package silken tofu
1 cup pumpkin puree
1 1-oz box sugar-free, fat-free vanilla instant pudding mix
1 tsp pumpkin pie spice

Add all ingredients to a large bowl and blend until smooth. Refrigerate before serving.



Nutrition facts (per serving):
90 calories
4 g protein
12 g carbs
3 g fat
2 g fiber
0 mg cholesterol
263 mg sodium
2 g sugar

Happy, healthy eats!


Protein Pancakes

Hey clean eaters, or those who aspire to eat clean.  So I am always looking for new recipes that are 1. quick & 2. easy or basic stuff I have in my house to make the dish.  Found this lovely protein pancake recipe that is truly heavenly!  Now if you are a pancake connoisseur and truly love your light and fluffy pancakes, this may not be for you.  I enjoy pancakes every once in awhile and I like to find some great protein alternatives for my breakfast.  This is a great take on a common breakfast delight.  The banana and maple syrup truly make it taste like something I should not be eating!  Hint:  only tip I will give on this recipe is to make pancakes a little thicker.  I double the recipe to make extras and heat up another morning.  Enjoy!

Makes 1 serving (3 pancakes)

1/8 cup low-fat cottage cheese

1/4 cup egg whites

1 1/2 scoops chocolate or vanilla protein powder

1 medium banana, sliced

1 tbsp sugar-free maple syrup


1. Spray nonstick pan with oil and set on medium heat.

2. In a bowl, combine cottage cheese, egg whites, and protein powder.  Use a handheld blender or mixer to mix thoroughly.

3. Pour batter in pan.  Cook each side for about 2 minutes or until pancake is golden.

4. Top with banana slices and syrup.


Nutrients per serving:

Calories: 330
Total fats: 3 g
Saturated fat: 0 g
Trans Fat: 0 g
Cholesterol: 0mg
Sodium: 720 mg
Total Carbohydrates: 33 g
Dietary Fiber: 4 g
Sugars: 16 g
Protein: 46 g
Iron: 1 mg

© Dynamic Edge Nutrition 2018