Clean Cooking

Basil Pesto

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  • Tonight was date night and we finally made it out to see CRAZY RICH ASIANS! Have you seen it yet? Oh my gosh, I’m obsessed! I really had no clue what it was going to be about but I fell completely in love with the characters, the storyline, (those British Asian accents) and Singapore! SO MUCH FUN!!! And turns out, I must’ve really been channeling the Asian energy because before we left for the movie we filled up on this absolutely delicious CHINESE CHICKEN SALAD! I know, I was so in tune! I think you’ll all love this salad so much that I’m going to leave the recipe right here for all those who wanna copy our awesome date night! 🇨🇳🥡🥂 CHINESE CHICKEN SALAD 2 cups shredded green cabbage 1 cup shredded carrots 1 cup shredded red cabbage 1 red bell pepper, sliced thin 1 cup shredded chicken breast 1/4 cup slivered almonds 2 green onions, finely sliced 2 Tbsp chopped cilantro, optional 1 Tablespoon sesame seeds ASIAN DRESSING 1/4 cup coconut aminos 2 Tbsp rice vinegar 2 Tbsp extra virgin olive oil 1 Tbsp almond butter 1/2 Tbsp sesame oil 1 tsp minced garlic 1 tsp grated fresh ginger 3 pitted dates INSTRUCTIONS For the salad, place all ingredients in a large bowl and toss to combine.
 For the dressing, combine all ingredients in a small blender or pulse with a hand blender.  Process until dates are completely ground and dressing is a slightly creamy texture.
 Pour dressing over salad and evenly coat. Serve immediately. If serving later, reserve dressing until just before serving.
  • Sharing this recipe again because so many of you asked for it in my stories today! The Chocolate Zucchini Muffins are definitely one of our staple recipes over here. My 4-yr old thinks they taste like brownies!!! They’re so good that you’d never guess they’re #grainfree #dairyfree and #sugarfree. I love when my kids beg for them too because they’re full of so many good things like zucchini, almond butter, and pumpkin. I like to make a double batch because inevitably the kids get home from school with their friends and they disappear QUICK! Plus, they keep for soooo long in the fridge! I actually love the taste of them cold too. A perfect spongie texture. Have you tried them yet? What did you think? I’d love to hear in the comments! #caraclarknutrition #caraclarkrecipes
  • How’s this for “I wasn’t even going to make a nice dinner tonight because my husband is on a business trip.” But let me tell you what, this salad was waaaaay better than a short stack of pancakes! Finally put me in the mood for school to start and autumn to find its way to So Cal. Here’s the recipe for those who can’t wait to get in the back-to-school mood too: AUTUMN APPLE QUINOA SALAD Ingredients QUINOA •1 cup Quinoa, rinsed •1 cup apple cider •1 cup chicken broth or water •2 bay leaves SALAD •2 cups arugula or green lettuce •1/4 cup Italian flat leaf parsley •1 large sweet potato, diced •1 tablespoon olive oil •1/2 cup pistachios, chopped •1/3 cup dried cranberries •1 apple, seeded and chopped •1 avocado, diced •Shaved Parmesan cheese DRESSING •Zest & Juice of 1 large lemon •1/4 teaspoon onion powder •1/2 teaspoon Dijon mustard •2 Tbsp Apple cider vinegar •3 Tbsp sugar (can sub honey) •1/3 cup olive oil Instructions 1. In a medium pot add quinoa, apple cider, chicken broth, bay leaves, and 1 teaspoon salt. Follow package instructions to cook (bring to a boil and then reduce the heat and simmer until the quinoa is tender and liquid evaporates.) Remove from heat and discard bay leaves. 2. In a medium pan, heat olive oil. Add sweet potato and sprinkle with salt and pepper. Toss to coat. Steam with a lid on for 5-7 min, or until soft. Remove lid and continue to cook for 3-5 more min, or until potatoes have a nice roasted color. 3. While the potatoes are cooking, prepare the dressing. Combine all ingredients in a wide mouth mason jar. Using a stick blender, pulse to emulsify. 4. Coarsely chop the pistachios, parsley, avocado, and thinly slice or chop the apple. 5. In a large bowl, pour in the quinoa mixture, roasted sweet potato, pistachios, parsley, apple, and dried cranberries. Toss with dressing to taste. 6. Pour quinoa mixture over a bed of lettuce and add some fresh avocado and shaved Parmesan. Drizzle with more dressing if desired. Serve immediately.
  • Scenes from dinner tonight. I made my FAVORITE lemon pepper chicken and served it over a bed of this Coconut Lime Cauliflower Rice. UNREAL!!! Are you a fan of Cauliflower Rice? Admittedly I’m not...unless it’s cooked like this! So if you’re like me, you might wanna give this a try. I start with a bag of frozen grated cauliflower (I buy a few frozen bags at a time from @traderjoes so they’re always on hand) and sauté that up. Then I add in some full fat coconut milk, lime zest and juice, freshly chopped cilantro, and salt and pepper. Oh it’s just SO good! Give it a try and let me know what you think!
  • Clean lunch meat for the win! 🤗 Sometimes I struggle to keep ready-to-go protein in the fridge. Unless it’s leftover from dinner, I’m usually out of luck. But just recently I started chopping up a few slices of my favorite Applegate Oven Roasted Turkey and throwing it on the top of my salad. So easy, so delicious, so quick, and most importantly sustaining! Top it off with my Simple Dressing from the last post and you’ve got yourself a quick and easy clean lunch! 👏🏼

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Welcome to THIS WHOLE KITCHEN! My name is Aubrey Laidlaw, interior designer, mother of two, and wanna-be-chef.

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