Category: Clean Creations

Clean Creations: Creamy Coconut + Blueberry Pancakes [Gluten-Free!]

2/23/2015

{Today's post comes to you from Jocelyn Spurrier of Clean Creations}

Hello everyone! This month, we're making blueberry pancakes, which are my favorite breakfast on a chilly morning.

Through some trial and error, I’ve created what is now my favorite gluten-free blueberry pancake recipe, and I now make them on a weekly basis. The coconut yogurt gives these pancakes a warm, creamy finish, while adding 24g of protein to the batter (!).

Plus, you only need 5 ingredients to make them--and although you’ll feel like you’re indulging, rest assured that these pancakes are nutritious and healthy...

Clean Creations: Creamy Coconut + Blueberry Pancakes
Serves 2-3 (makes approximately 8 pancakes)
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

1 cup oat flour (blend oats in blender until smooth)
2 eggs
2 small containers coconut Greek yogurt (each container is 5.3 oz)
2 tsp baking powder
1 cup fresh blueberries

Directions

Mix 1-cup oat flour with 2 teaspoons baking powder in bowl. Set aside.
Beat 2 eggs with coconut yogurt in separate bowl. Once blended, add to oat flour bowl and stir.
Melt butter or spread oil in pan or skillet over medium heat.
Pour about ¼ cup of batter onto the skillet, repeating until skillet is full.
Add berries to pancakes in pan.
Cook until bubbles break the surface of the pancakes.
Flip and cook approximately one more minute.
Serve with maple syrup, extra fruit, and/or honey.

I hope you enjoy these pancakes as much as I do. Have a lovely week!

Meet Jocelyn:

Hi there! My name is Jocelyn Spurrier. I was born in Washington, D.C., raised in Snellville, Georgia, attended the University of South Carolina in Columbia, South Carolina, and have lived in California, North Carolina, and Colorado since graduating college in 2012. I moved to New York City in August and couldn’t be more excited to put down roots in the East Village.

I believe cooking is a creative process. Working with wholesome ingredients in their simplest forms has always been a source of happiness and satisfaction for me. The best diet is a flexible diet and healthy eating does not have to mean boring eating.

I eat loads of fresh produce, lean meats, Greek yogurt, and am a lover of all sauces (curries, pesto, dressings, dips, salsas, seriously all sauce). My goal is to encourage others to eat foods that will restore your body and contribute to living a well-balanced and mindful life.

What do you think? Amazing, right!? Thanks so much for sharing this super simple (and totally delicious-sounding) recipe with us, Joce! I'm seriously going to try making these because I lerve me some pannycakes.

You can follow Jocelyn on Instagram for lots more healthy recipes and inspiring pics of all of her clean creations.

Quick update from Starr Struck HQ: We moved into our new house yesterday! We're thrilled! We're also exhausted and totally disorganized [and sore and a bit overwhelmed...] but it's great! I'll be spending all day today unpacking boxes and promise to share pics + more very soon ;)

Clean Creations: Herbed White Bean + Cashew Soup

1/26/2015

Winter Storm Juno is almost here, and what better way to prepare than by making a big pot of hearty soup? This recipe is packed with protein, fresh vegetables, and as usual, is gluten-free. Note that this soup can be made veg/vegan-friendly by omitting the bacon and substituting vegetable stock for the chicken stock.

As mentioned below, it is important to soak your beans overnight and soak the raw cashews for 2-4 hours before adding to the soup.

Enjoy and stay warm!

Clean Creations: Herbed White Bean + Cashew Soup
Serves 4
Prep Time: 10 minutes
Cook Time: 2 hours
*Soak beans overnight
*Soak cashews for 2-4 hours

Ingredients

2 strips bacon
1 ½ tablespoons extra virgin olive oil
3 leeks, chopped (white parts only)
3 cloves garlic (minced)
4 sage leaves
1 lb. dried great northern beans (soaked overnight)
2 quarts chicken stock
½ cup raw unsalted cashews
Sea salt and cracked pepper, to taste

Directions

Cook bacon and break into pieces. Set aside.
Add olive oil to large pot and sauté leeks, garlic, and sage until soft.
Drain beans. Add beans and bacon to pot.
Add 1-quart chicken stock and bring to a boil. Reduce heat and simmer for an hour and a half. If beans are not tender, cook until they are soft.
Remove soup from heat and transfer to blender. Add soaked cashews and additional stock as you blend in batches until soup reaches your desired consistency (I add about half a quart of chicken stock). Be sure to vent the lid and cover the opening with a towel as you blend. This will allow the steam to escape and prevent the lid from popping off.
Season with salt and pepper. Garnish with toasted cashews, green onion, croutons, and/or Parmesan cheese.

Hope you love it as much as we did!

Meet Jocelyn:

Hi there! My name is Jocelyn Spurrier and I am thrilled to be a Starr Struck contributor. I was born in Washington, D.C., raised in Snellville, Georgia, attended the University of South Carolina in Columbia, South Carolina, and have lived in California, North Carolina, and Colorado since graduating college in 2012. I moved to New York City in August and couldn’t be more excited to put down roots in the East Village.

I believe cooking is a creative process. Working with wholesome ingredients in their simplest forms has always been a source of happiness and satisfaction for me. The best diet is a flexible diet and healthy eating does not have to mean boring eating.

I eat loads of fresh produce, lean meats, Greek yogurt, and am a lover of all sauces (curries, pesto, dressings, dips, salsas, seriously all sauce). My goal is to encourage others to eat foods that will restore your body and contribute to living a well-balanced and mindful life.

OMG, sounds delish, doesn't it? Come to think of it, I could really go for some soup right now...

You can follow Jocelyn on Instagram for lots more amazing, healthy recipes + fantabulous pics of all of her creations.

And speaking of this insane, "historic" winter storm headed our way, just wanted to give you a heads-up that if we do lose power (fingers crossed that we won't!), I might not be able to post Tuesday and/or Wednesday. That being said, the podcast should still go up early Tuesday AM, Juno or not! Hooray!

Have a great Monday and be careful out there, fellow North-Easterners/New Englanders!

PS. CONGRATS TO WENDY M., the winner of my January Giveaway! Thank you SO much to all who participated. Stay tuned for another giveaway in March, for Starr Struck's 4th Birthday ;)

Clean Creations: Cinnamon-Walnut Protein Doughnuts

12/23/2014

{Today's post comes to you from Jocelyn Spurrier of Clean Creations}

Happy Holiday season! While I’m sure you will have lots of sweet options over the next couple of weeks, here is a healthy alternative. These doughnuts are vegan, gluten-free, and packed full of protein - about 6 grams per doughnut!

Give them a try over the break and have a wonderful holiday with the ones you love...

Clean Creations: Cinnamon-Walnut Protein Doughnuts
Serves 2 (makes 5 doughnuts)
Prep Time: 10 minutes
Cook Time: 10-12 minutes

Ingredients: Batter

1/3 cup oatmeal flour
¼ cup vanilla protein powder
1 large mashed banana
1 teaspoon baking powder
1 teaspoon cinnamon
¼ cup unsweetened vanilla almond milk
3 tablespoons chopped walnuts

Ingredients: Glaze

5 teaspoons vanilla protein powder
2 teaspoons unsweetened vanilla almond milk
½ teaspoon cinnamon
2 tablespoons chopped walnuts

Directions

Preheat oven to 350 degrees. Grease doughnut pan and set aside.
Place oatmeal flour, protein powder, banana, baking powder, cinnamon, and almond milk in blender or food processor. Blend until smooth.
Fold chopped walnuts into batter and mix by hand.
Divide batter into 5 doughnut molds and place in oven.
Cook doughnuts 10-12 minutes.
Meanwhile, place all glaze ingredients in small bowl and whisk. Set aside.
Remove doughnuts from oven and let cool on wire rack. Pour glaze on doughnuts.
Add chopped walnuts and enjoy!

OMG, every time that Jocelyn posts one of her "healthy doughnut" recipes on Instagram, I start drooling, so I was thrilled when she sent me this recipe for this month's feature! Note to self: buy a doughnut mold ;)

As always, thanks for sharing your Clean Creations with us, Jocelyn!

You can follow Jocelyn on Instagram for lots more where these came from...

Clean Creations [Thanksgiving Special]: Spicy Creamed Kale

11/24/2014

1 Comment

{Today's post comes to you from Jocelyn Spurrier of Clean Creations}

It’s finally Thanksgiving week! This is one of my favorite times of year--cooking, eating, and being with family and friends--it’s hard to beat!

I know cooking a Thanksgiving feast can seem a bit daunting, but this side dish is simple, healthy, and sure to please. Rest assured it can also be consumed guilt-free, as the creaminess comes from my favorite ingredient, Greek yogurt.

Give it a try and let us know what you think...

Clean Creations: Spicy Creamed Kale
Serves 2-3
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Half bunch of kale, center stalks removed (about 5 packed cups)
1 shallot, chopped
½ tablespoon butter
3 cloves garlic, minced
½ teaspoon crushed red pepper
¾ cup vegetable broth
½ cup diced tomatoes (canned)
¼ cup plain Greek yogurt
½ teaspoon garbanzo bean flour (or any kind of flour)

Directions

Mix ¼ cup plain Greek yogurt with ½ teaspoon garbanzo bean flour and set aside.
Sauté chopped shallot, minced garlic, and crushed red pepper in ½ tablespoon butter over medium-low heat until tender.
Add ¾ cup vegetable broth and cook for 1 minute.
Add chopped kale and cook 5 minutes, stirring occasionally.
Add ½ cup diced tomatoes and cook until kale is tender, about 10 minutes.
Turn heat to low and add ¼ cup plain Greek yogurt. Stir and remove from heat after 1 minute.

Enjoy! I hope everyone has a very happy Thanksgiving!

This sounds really easy and amazing! I adore kale, so am very excited to learn about a new way to make it. Also, I'm no expert, but if you try this recipe for Thanksgiving this week, I'd recommend doubling or tripling it, as I think people will gobble it right up ;)

As always, thanks for sharing, Jocelyn!

You can follow Jocelyn on Instagram for lots more healthy recipes + drool-inducing pics of all of her creations...

1 Comment

Clean Creations: Gluten-Free Garbanzo Bean Pizza

10/28/2014

1 Comment

{Today's post comes to you from Jocelyn Spurrier of Clean Creations}

Hello all and happy Tuesday!

As we get to know each other better, you’ll learn that I am a lover of all things pizza. I’ve tried a number of variations on healthier pizzas (cauliflower “dough,” gluten-free tortilla “crust,” zucchini boat pizzas--you get the picture), but after all of my experimentation, this is the recipe to which I keep coming back.

I've used garbanzo bean flour for the crust in an effort to make a healthier, higher protein pizza, and the good news is that it's easy to make. Plus, with unlimited topping variations, it definitely won’t be getting old anytime soon!

Give it a try--I hope you love it as much as I do...

Clean Creations: Gluten-Free Garbanzo Bean Pizza
Serves 1-2
Prep Time: 10 minutes
Inactive Time: 45 minutes
Cook Time: 15 minutes

Ingredients

2/3 cup garbanzo bean flour
1/2 cup water
1 tablespoon olive oil
½ teaspoon oregano
½ teaspoon basil
½ teaspoon onion powder
1 teaspoon garlic powder (or 2 minced garlic cloves)
½ teaspoon baking powder
1 teaspoon olive oil for coating skillet
Any desired toppings – I used tomato sauce, fresh mozzarella, cremini mushrooms, tomato, and lean Italian sausage

Directions

Combine first 8 ingredients in a bowl and whisk. Let sit at room temperature for 45 minutes to an hour.
While mixture is sitting, turn oven to broil. Put empty cast iron skillet into oven for 5 minutes.
Remove cast iron skillet from oven. Pour 1 teaspoon olive oil into skillet and spread evenly. Pour batter into skillet (the batter will be runny, don’t let that worry you).
Cook batter on broil for 5-6 minutes (edges will begin to rise and the dough will start to take shape). Take skillet out of oven.
Turn oven to 425 degrees. Add desired toppings to pizza. I used 4 tablespoons of tomato sauce, fresh mozzarella, cremini mushrooms, tomato, and lean Italian sausage (I cooked the lean Italian sausage before adding it to the pizza). Place in oven.
Cook until cheese starts to melt (about 7-8 minutes). Turn oven to broil and cook 2-3 more minutes.
Remove from oven. Let pizza cool and enjoy!

What do you think? Obviously, for my veggies + vegans out there, you can adjust by skipping the meat and using vegan cheese (or forgoing the cheese altogether), but I'm excited to learn about a good gluten-free crust! Sounds fairly simple too, doesn't it?

Thanks for sharing this fabulous recipe with us, Jocelyn :)

You can follow Jocelyn on Instagram for lots more delicious recipes + gorgeous pics of all of her creations...

1 Comment

Clean Creations: Indian Curried Butternut Squash Soup

9/29/2014

{Today's post comes to you from Jocelyn Spurrier of Clean Creations}

Happy Monday, everyone! It’s my favorite time of year. The mornings are crisp and alive with energy, college football has taken to the airwaves, and squash is in season!

Squash has an abundance of health benefits including generous amounts of dietary fiber, potassium, vitamin B6, vitamin C, and beta-carotene (which our bodies convert to vitamin A). Beta-carotene is an antioxidant that helps lower the risk of developing cardiovascular disease, eye infections, oral cavity cancer, lung cancer, and it could even slow down cognitive decline.

Beyond these benefits, squash's velvety texture and succulent flavor make for the perfect addition to any autumn meal. My neighborhood farmer's market has loads of butternut squash right now, and I encourage you to snatch them while you can.

Clean Creations: Indian Curried Butternut Squash Soup
Serves 4
Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients

1 large butternut squash
1 tablespoon butter
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 tablespoons fresh ginger
2 cloves garlic
½ teaspoon crushed red pepper
1 teaspoon curry powder
1 tablespoon light brown sugar
1 ½ cups low-sodium chicken broth
1 cup light coconut milk
Handful chopped green onion for garnish

Directions

Heat oven to 425 degrees.
Slice butternut squash in half and deseed. Spread 1 tablespoon soft butter over tops of squash. Sprinkle salt and pepper over each surface.
Roast until tender (skin side down) until fork inserts easily, about 1 hour. Once tender, let halves sit on wire rack to cool.
Sauté ginger and minced garlic in olive oil. Add crushed red pepper after 1 minute. Cook for 2 minutes and spoon in squash. Add curry powder. Cook for 10 more minutes.
Add 1 ½ cups chicken broth. Bring to a boil, then lower heat and simmer for 15 minutes, mashing and stirring every couple minutes.
Add brown sugar and simmer 5 more minutes. Add coconut milk and let simmer for 10 more minutes.
Use an immersion blender or food processor to puree soup in batches until smooth. If you’re using a food processor, you can remove the small pour lid from the top and cover it with a kitchen towel while blending. This will allow the steam to escape and prevent the lid from popping off.
Pour into bowls and garnish with green onion and a drizzle of coconut milk.

Feel free to add any other toppings like a dollop of Greek yogurt, toasted pumpkin seeds, or croutons.

Enjoy and have a fabulous week!

Thanks for sharing this amazing Clean Creation with us, Jocelyn! It sounds incredible. I only hope I can pull it off ;)

Connect with Jocelyn on Instagram for lots more delicious recipes + food photography that will make you drool...

PS. My October newsletter will hit inboxes on Wednesday morning! Are you signed up to receive it? If not, you can do so below:

Clean Creations: Lox Bites

8/25/2014

Happy Monday, everyone!

Today, I'd like to officially introduce you to Starr Struck's very first {non-husband} contributor and one of the most amazing cooks I know, Jocelyn Spurrier of Clean Creations! Yes, I know I've already introduced Jocelyn once or twice before (especially since she's already shared an amazing granola recipe here on the blog), but today it's official!

I am thrilled beyond belief to have Jocelyn join the Starr Struck team (can you call it that when it's really only you??) and to share this delicious-looking recipe with you.

You can learn more about Jocelyn and her passion for healthy eating at the bottom of the post...

Take it away, Joce!

Hello all! I’m excited to begin contributing to Starr Struck by sharing something very near and dear to my heart: food. I spend a lot of my free time cooking and I love sharing my recipes with others.

This recipe is simple (only 5 ingredients!), gluten-free, and great for entertaining.

Clean Creations: Lox Bites
Makes 15 bites
Prep time: 20 minutes

Ingredients

3 oz. smoked salmon
1 seedless cucumber
1 heaping teaspoon dill
4 oz. cream cheese (room temperature)
3 tablespoons plain Greek yogurt
Dill sprigs for garnish

Directions

Combine cream cheese, yogurt, and dill. Set aside.
Peel strips from cucumber skin for decorative effect. Cut cucumber into 15 pieces.
Slice smoked salmon into .5-inch by 1-inch pieces.
Divide cream onto cucumber. Top with salmon.
Add sprig of dill for garnish.

So simple and so refreshing. Enjoy!

I hope you're as excited to try this recipe as I am (once I can eat dairy again...)! Jocelyn will be back once per month to share more of her Clean Creations with us. In the meantime, you can connect with her on Instagram (especially if you're a fan of food photography).

Thanks, Jocelyn! I'm SO excited to have you ;)

Clean Creations: Creamy Coconut + Blueberry Pancakes [Gluten-Free!]

Clean Creations: Herbed White Bean + Cashew Soup

Clean Creations: Cinnamon-Walnut Protein Doughnuts

Clean Creations [Thanksgiving Special]: Spicy Creamed Kale

Clean Creations: Gluten-Free Garbanzo Bean Pizza

Clean Creations: Indian Curried Butternut Squash Soup

Clean Creations: Lox Bites

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