Baked Mini Pepper Poppers with Tuna
Pg. 51 of Tosca Reno’s Eat-Clean Diet Vegetarian Cookbook - This recipe has been tweaked a little, recipe is for 1 pepper:

INGREDIENTS:

• 78g Plain Yogurt (drained if you prefer) or 70g Cottage Cheese
• Cilantro - to your liking
• Chipotle Chili Pepper Spice (Mrs. Dash Chipotle Spice if in season)
• Shallots - to your liking
• Sea salt & pepper - to your liking/ optional
• 130g per pepper - will measure to 130g give or take WITHOUT lids, if you cut too much off pepper dice some of the extra pieces and to make 130g then add to stuffing.
• 3/4 Tuna

METHOD:

1. Preheat over to 400F (200C)
2. Mix plain yogurt with tuna, cilantro, chipotle chili pepper spice, shallots, sea salt & pepper. Feel free to add any other spices you like into the mix.
3. Stuff pepper.
4. Sprinkle a little chipotle chili pepper spice on top.
5. Bake for 15-20 minutes.

Green Goddess Cinnamon Roll Parfait/ Smoothie

INGREDIENTS:

• 145g spinach
• 2 kiwi
• 21g oatmeal
• 78g plain nonfat yogurt
• 2/3 scoop protein powder
• 1.5 tsp cinnamon
• 1 tsp flax oil
• 1 tsp sugar-free syrup
• 5 drops liquid stevia or approx 1/4 tsp powdered

METHODS:

Parfait:

Using the steel blade of a food processor, dice up the spinach. Scoop it out into a bowl. There’s so much spinach, it has to be done separately.

Next, in the food processor, dice up the kiwi and oatmeal. Scoop it out and add to the spinach. Stir well. Add the flax oil, syrup and stevia.

In a separate bowl mix together the protein powder and cinnamon.

Now mix the dry with the wet ingredients. Enjoy!

Smoothie:

Blend up all the ingredients in a blender, add 4 ice cubes and approximately 1/4 - 1/2 cup water.

Tri-Color Farfalle with Tuna, spinach and Artichoke Hearts
recipe from Tosca Reno Eat Clean Vegetarian Cookbook

INGREDIENTS:

• 12 oz tri-colored farfalle pasta (such as spinach and tomato), or similar sized pasta such as penne or shells
• 15 oz no salt added solid white albacore tuna in water, drained
• 8 cups fresh baby spinach
• 1 x 13 to 140 oz can quartered artichoke hearts in water, drained
• 1.5 cups cherry or grape tomatoes, halved
• 1/2 cup chopped pepperoncini
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh dill
• 1 lemon, zested and juiced
• 1 tbsp. extra virgin olive oil
• 1/2 tsp each sea salt and freshly ground black pepper

METHOD:

Bring a large pot of water to boil, add the pasta and stir.  Cook accordingly to package directions until al dente.  Drain, reserving 1/4 cup of the cooking water.  Transfer pasta to a large bowl and add remaining ingredients.  Add reserved cooking water, and toss to combine. 

Can be served warm, at room temperature, or cold.

Hmmm, so you’d think a fitness coaching program like FP would be blogging a lot more about FOOD. You’re absolutely correct! Where can one source all of our favourite recipes, you ask? Did you know that FitnessPrint has a sister blog that’s dedicated solely to our love affair with FOOD?

That’s right! You can visit our HAVE YOUR CAKE and BE FIT TOO blog for the tastiest collection of clean eating recipes out there. We’re serious when we say our meal plans are customized and flexible. You wouldn’t believe some of the rich and decadent creations our clients whip up with clean foods. Visit our food blog today, for some clean eating inspiration!