Category Archives: Uncategorized

5 reasons why you should be dry skin brushing.


EatKlean w/ Kaitlin Riceputo

You brush your hair, you brush your teeth, you brush your pets, but do you dry brush your skin???

You might think this post is coming from out of left field, but did you know that your skin is the largest organ in your body? If you are spending the time and money to ensure that your internal health is in the best condition, it’s important to remember your SKIN.

skin brush  1. Your skin has a very important job of eliminating toxic waste. It is estimated that about 1 lb of waste is eliminated through your skin, DAILY. If your pores are clogged, your body is not able to function the way it is supposed to. We all regularly exfoliate our face, for many reasons. Why not make your entire body part of that skin care regimen?

2. As you brush, you are increasing circulation to the skin, to…

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Not Your Ordinary Turkey Burger


burger1  Did you know that most people opt for “turkey burgers” rather than regular burgers, because they believe they are making a healthier choice? Unfortunately, what they are not taking into consideration is the quality of the ground turkey. This is the reason why I never order turkey burgers when I am out to eat. THIS turkey burger, however, is VERY different. The biggest difference, and the most important point to remember is to ONLY buy ground turkey breast. I only purchase this ground turkey from Whole Foods.


burger2Here is what you’ll need: (makes 6 burgers)
1. 1 lb. of organic ground turkey breast
2. Annie’s organic BBQ sauce (original)  1 tbspn. per burger
3. 1 cup of organic oats
4. 1/2 can organic black beans
5. 6 slices of pickled sliced jalapenos (for each burger) arugula tomato slices
8. 1 small organic red onion
9. 2 organic garlic cloves
10. 2 tbspn. avocado oil
11. 1 organic avocado
12. Organic Sandwich thins, Amy’s Kitchen makes gluten free sandwich thins.
13. Organic pepper jack cheese slices

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1. Sauté the onions and garlic in a pan with 1 tbspn. of avocado oil
2.In a separate bowl, mix the raw, ground turkey breast, sautéed onions and garlic, 1/2 can of black beans, and 1 cup of oats together.
3. Create 6 patties and place them in the same onion pan, with 1 tbspn. more of avocado oil.
4. Prep the patties while waiting for the burgers to cook. ( See the photo above to show the layering process)
– pepperjack cheese, arugula, tomato slice, and then on the other half… BBQ sauce and jalapeno slices.
5. Add the turkey burger patty to the sandwich thin and cut in half. I served mine with steamed broccoli.

Pairs perfectly with some pinot noir. 😛




Wild Teriyaki Tuna with GF pasta and veggies


tuna1 <— Mmmm…. soo yummy!! I honestly get such an intense high out of creating my own flavorful dishes. I feel myself come alive when I start mixing flavors and adding ingredients in order to get that perfect flavor. I honestly can’t help but think of the movie Ratatouille and his passion in the kitchen…. haha!

Okay, so, I don’t normally ever cook tuna. The only fish I stick with are wild Atlantic salmon and sometimes Mahi or snapper. However, I was really in the mood for some teriyaki tuna. Tuna normally has a bad reputation for high mercury contents. I will clarify though, that tuna found in restaurants is actually known to contain the HIGHEST amounts of mercury around. So, I never order tuna in restaurants, but I don’t mind WILD, YELLLOWFIN TUNA every blue moon. There are lots of health benefits, and it is loaded in selenium. So, don’t go making tuna every day, but every blue moon it’s oaky. 🙂

I will say, I had lots of fun creating this recipe. The GF pasta has a sweet taste and perfectly balances the flavor of the tuna. Plus, I soak the tuna in amino acids, which are very beneficial to your health.

Here’s What You’ll Need:

2 yellowfin tuna filets
1 tbsp. of Bragg’s amino acids
1 tbps. Organicville Sesame Teriyaki
3 tbps coconut oil
1 bag of frozen ORGANIC corn
1 bag of frozen organic sweet potatoes
1 bag of frozen organic butternut squash
1/4 cup Daiya cheddar cheese

tuna2   tuna5 tuna6tuna4tuna3


Marinate the tuna with the amino acids and teriyaki sauce
Bake for 15-20 minutes at 475, then turn on broil and let it crisp… unless you like it more raw.. then, cook for less time.
Boil the pasta while you cook the veggies in a separate pan with the coconut oil.
When the pasta is cooked, add to the pan of veggies.
Season with salt, garlic salt and pepper.
Pair with a salad and put the tuna over top 🙂



Caprese Chicken


CAPRESE   I love cooking with my sissy. Whenever the two of us get together, WATCH OUT- we will make some serious magic happen in the kitchen. We created this dish in a heart beat. We wowed the guests too! 🙂 I normally avoid dairy at all costs, but sometimes- you gotta live. 🙂 This is just too moist, juicy, and still healthy to resist. It is high in protein, gluten free, and easy to make!

Make sure to only buy organic ingredients. WHATEVER you do, avoid convention chicken. It is loaded with so many hormones, antibiotics, and chemicals. These growth hormones not on ly cause you to gain weight, but they also have been linked to causing cancer cells to grow too… NOT WORTH IT…. just pay the extra money. Costco sells organic chicken breasts for super cheap. They are the cheapest around!


Here’s What You’ll Need:

2 lb. organic chicken breast (pounded thinly, or cut in half- length wise-to make super thin cutlets)
4 small roma tomatoes
3 tbsp. basil pesto
2 tbsp. avocado oil
garlic salt/and salt
5 leaves of FRESH basil
10 thin slices of fresh organic mozzerella
balsamic glaze
GF artichoke angel hair pasta

1. set oven to broil
2. place the chicken breast in a baking dish, drizzle the avocado oil, salt, garlic salt over top, then smooth the basil pesto over top.
3. Place the tomatoes over the chicken and broil for 10-12 minutes. When the edges start to turn golden brown, add the cheese over top.
4. Cook for another 1o-12 minutes on broil
5. Cut small pieces of fresh basil over the cheese, and then generously drizzle the balsamic glaze over top.
6. Serve over a bed of GF artichoke angel hair pasta



Quinoa Cauliflower “Cupcake” w/ grassfed beef


cup  This is a really easy meal, delicious and perfect for freezing and reheating at a later time. I made 24 of these “Cupcakes” and froze 12 of them. They are packed with nutrients and are so much fun to serve. :-).

Here’s What You’ll Need: (always choose organic)
-2 cups of quinoa
-1 yellow onion
– 10-12 grape tomatoes
-1/2 can black beans
-1/2 can corn
– 1 carrot
– 3 garlic cloves
-1/2 cup of gluten free breadcrumbs
-2 eggs
-2 lbs. grass-fed beef
– 1 head of cauliflower
-1/2 cup Daiya dairy free mozzarella cheese
-1 tbsp. Earth Balance Vegan, SOY FREE butter

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Directions: for cupcake… makes 24
1. In a food processor, chop the garlic cloves, onion, carrot and tomatoes.
2. Pour into a large bowl and add the beans, corn, eggs and raw ground beef.
3. Mash all the ingredients together, then add the cooked quinoa and bread crumbs.
4. Season with salt, pepper, and cayenne pepper
5. Using earth balance butter, spread a thin coat of butter into each muffin hole of the pan.
6. Scoop out the filling and spread into each cup.
7. Bake at 375 for 25-30 minutes.

cupo Directions for Mashed Cauliflower:
-Steam the head of cauliflower in a double broiler
– When it’s very soft, add the butter, salt, Daiya cheese and a dash of pepper
– Using a hand blender, blend the ingredients until smooth.

Scoop the cauliflower over top of the beef patty.


Grass-fed Shish Kabobs & gluten free, heirloom-tomato Flatbread


pizza 1   This meal had my mouth watering within 3 seconds!!!! It is a fun dish for parties, and especially if you have kids. You can have them help you prep. My sweet friend went to a gluten free bakery recently, down south. She brought me back this incredible focaccia flatbread, and this recipe was inspired. I am so excited about sharing this dish with you.


Here’s what you’ll need for the shish kabobs: (Makes 12)

2 lbs of grass-fed boneless loin steak
2 carrots
1 yellow onion
1 red pepper
12 grape tomatoes
1 cup coconut amino acids
1 cup organic red wine
1/2 tspn garlic salt
Shish Kabob Sticks

1. Chop the steak, and veggies, into small chunks. Layer them onto the sticks as seen below.
2. Lay the sticks in a glass baking dish.
3. Mix the coconut aminos and wine together, in a measuring cup.
4. Pour the  marinade over the shish ka-bobs.
5. Bake at 375 for 25 minutes.

pizza4  pizza6

 Here’s What You’ll need for the Flatbread:


1. 1 cup of Daiya dairy free mozzarella cheese
2. 1 heirloom tomato
3. 2 tbsp. of Cibo Natural basil pesto (or you can make your own 🙂
4. 1/4 tspn garlic salt
5. Joey’s Gluten Free Bakery Whole Grain Foccacia with Fresh Rosemary – Vegan 12oz. Click here to order online….–Products.html
6. 1 tspn truffle oil
1. Smooth the truffle oil over top of the bread.
2. Layer the basil pesto, thinly sliced tomatoes, and cheese over top.
3. Sprinkle with garlic salt and pepper
4. Bake at 375 for 20 minutes.



Gluten Free, Dairy-Free Kale Lasagna


lasagnaThis lasagna dish is one of my favorite dinners to make. Now, unlike my other blogs, I’m not going to write a whole paragraph about how healthy lasagna is for you…haha! I will say though, that this recipe is 100 times healthier for you than most other lasagna recipes. I find such enjoyment in life by re-creating typical unhealthy meals, substituting all the junk out for nutritious super-foods! So, that’s what this meal is….a healthy meal that is filled with vitamins, yummy flavor, and you might even want to serve it the next time your guests come over.

Here’s What You’ll Need:lasagna

1 box of Del Boles GF Rice Lasagna
1 bag of Daiya Dairy-Free Mozzerella Cheese
2 jars of Organicville Organic Marinara Pasta Sauce
2 large garlic cloves (minced)
1/2 tspn crushed red pepper flakes
1/2 tspn garlic salt
dash of salt and pepper
(OPTIONAL) 1 lb. organic, grass-fed beef (browned)
3 Large (elephant) Kale Leaves
Dairy Free Ricotta Cheese (See Below for the Ingredients to make)

Here’s What You’ll Need to make your own Dairy Free Ricotta Cheese (found this great recipe from…

  • 2 Cups So Delicious Coconut Milk Creamer (Original)
  • ½ Tsp. Lemon Juice
  • 1 Tsp. Extra Virgin Olive Oil or Grapeseed Oil
  • Pinch Of Salt
  •  2TBSP of Agar Flakes or 1 1/2 tsp of Agar Powder      
Instructions for Dairy Free Ricotta Cheese
  1. In a medium-sized saucepan, mix together all of the ingredients above.
  2. Very slowly bring mixture to a boil, stirring occasionally.
  3. Reduce heat to low and allow to simmer 5 minutes or until agar is dissolved. Stir occasionally.
  4. Remove from heat and cool 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours.
  5. Transfer mixture to a food processor and pulse until you get the desired consistency.

Directions to make this YUMMY Lasagna- it’s just a layering game… here’s the order…

sauce, garlic, noodles, sauce, dairy-free ricotta cheese, beef, chopped kale, garlic, sauce, noodles, beef, sauce, kale, Daiya CHZ

1. If you are choosing to add ground beef to this lasagna, cook that first in a separate pan.
2. In a 13X9 glass baking dish, coat a thin layer of tomato sauce
3. Sprinkle 1/2 tspn of the minced garlic into the sauce evenly.
4. Layer your first layer of lasagna noodles. Make sure there are no open spaces. You can break some of the noodles apart to make them all fit, if needed.
5. Then, Add another layer more tomato sauce. Make sure you cover all parts of the noodles.
6. Spread a thick layer of the ricotta cheese over top of the sauce.
7. Add a layer of the ground beef.
8. Using scissors, cut up small pieces of kale over top of the beef, until there is an even layer covering the beef.
9. Add the remaining amount of minced garlic (FRESH GARLIC)
10. Pour more sauce over top, to cover all other ingredients evenly.
11. Add your next layer of noodles. Overlap open spaces if needed.
12. Add the remaining beef
13. Pour more sauce over top of the beef
14. Finish by adding the chopped kale and the entire bag of Diaya cheese over top.
15. Sprinkle the garlic salt, chopped red peppers, salt and pepper over top.
16. Cover with tin-foil <– VERY IMPORTANT
17. Bake at 350 degree for 1 hour.
18. Then, for a finishing touch, I turn the broiler on and remove the tin foil, to allow the cheese to come to a golden crisp.
19. Let it cool for 10 minutes before serving.





<>< Kaitlin



Healthy Gluten-Free Breakfast Wrap



This egg wrap is gluten free, dairy-free, and chemical-free! I promise you that it is easy to make, and very delicious….

Have you ever stopped to read the ingredients in a typical egg wrap from McDonalds? If you answered no, then let me take a  minute to enlighten you!!

mcdonalds-Sausage-Burrito<– This McDonald’s egg wrap looks fake doesn’t it? Well, that’s because it is!!!!!!

Look at the INSANE list of toxic ingredients below:

FLOUR TORTILLA: Ingredients: Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Shortening (Interesterified Soybean Oil and/or Hydrogenated Soybean Oil and/or Soybean Oil and/or Hydrogenated Cottonseed Oil), Contains 2% or Less of: Sugar, Leavening (May Contain One or More of: Baking Soda, Sodium Aluminum Sulfate, Corn Starch, Sodium Acid Pyrophosphate, Calcium Sulfate, Monocalcium Phosphate), Salt, Wheat Gluten, Dough Conditioners (Sodium Metabisulfite [Contains Sulfites], Distilled Monoglycerides). SAUSAGE & SCRAMBLED EGG MIX Ingredients: Pre-Cooked Egg Product (Whole Eggs, Nonfat Milk, Soybean Oil, Modified Food Starch, Salt, Black Pepper Flavor [Corn Starch, Spices, Mixed Triglycerides, Flavors, Silicon Dioxide, Gelatin, Carboxymethyl Cellulose, Sodium Benzoate, Citric Acid, Gum Acacia], Extractives of Black Pepper, Xanthan Gum, Citric Acid, Butter {Cream}, Lipolized Butter Oil, Flavors, Artificial Flavors]), Pre-Cooked Sausage Crumbles (Pork, Water, Salt, Dextrose, Spices, Corn Syrup Solids, Sugar, BHA, Propyl Gallate, Citric Acid [Added To Help Protect Flavor]), Vegetables (Tomatoes, Green Chiles, Onions, Calcium Chloride, Citric Acid).b PASTEURIZED PROCESS AMERICAN CHEESE Ingredients: Milk, Cream, Water, Cheese Culture, Sodium Citrate, Contains 2% or Less of:  Salt, Citric Acid, Sodium Phosphate, Sorbic Acid (Preservative), Lactic Acid, Acetic Acid, Enzymes, Sodium Pyrophosphate, Natural Flavor (Dairy Source), Color Added, Soy Lecithin (Added for Slice Separation).

ARE YOU FLIPPING KIDDING ME?????????????????????? Does this outrage you as much as it does me>>? Why is there not a poison label that comes on the outer package of this “WRAP” ???? poison

 EATKLEAN’s Healthy, NO-TOXINS, Gluten Free, Delicious Breakfast Wrap

wrap1Okay, so now that I  hopefully convinced you to never eat at McDonald’s again, or any fast food chain for that matter, let me give you an easy recipe to make your own yummy, healthy wrap.

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Here’s What You’ll Need:

GoodBye Gluten Multigrain Wraps
3 Organic large eggs
Daiya Mozzerella Cheese
Earth Balance Soy Free Butter
Avacado oil
Organic brown rice
1 can of organic black beans
Cayenne pepper, salt, pepper
Chopped tomatoes and lettuce (optional)
6 organic, red potatoes
Organic hot sauce (optional)


1. Prepare  the rice first, since it will take the longest. You can use frozen rice or microwaveable rice if you want it to be quicker. Just put the rice in a pan on the stove, do not actually use the microwave to cook it. Mix in desired amount of black beans.
2. Put the oven on broil. In a small pan, chop up the potatoes into small cubes, and pour 2tbsp of avocado oil over top. Sprinkle with salt and pepper and cook in the oven on broil for 20 minutes, or until golden crisp. 🙂
3. Crack 3 eggs and place in a bowl. Add 1 tbsp. of avocado oil to the egg mixture, and 2 tbsp. of Daiya cheese. Mix it all together in the bowl, and then pour into a pan on LOW heat. The trick to getting perfect scrambled eggs is cooking on LOW heat the entire time and stirring constantly.
4. When all the ingredients are fully cooked, prepare the wrap, by scooping out the rice and layering it onto the wrap first. You can add in some chopped tomatoes and lettuce also.
5. Then, chop 1/2 of the potatoes into small, tiny chunks to place inside the wrap. The other potatoes will serve as a side dish. I drizzled truffle oil on top of mine. 🙂 So yummy!
6. Lastly, add the scrambled eggs, and drizzle hot sauce over top.
7. Fold it up and place it inside the oven on warm for 1 minute. Make sure the oven is NOT on broil or it will get crispy. You want it to remain soft. 🙂



<>< Kaitlin

Almond CRUNCH Flax-Cakes


alm1 I have a MAJOR weakness for making pancakes on Saturday mornings. I CANNOT enjoy them if they are filled with junk. Aunt Jemima and I have SERIOUS problems! I will never buy that bottle of junk! (LOL) Most of the pancake mixes in the store are also filled with GMO’s, white, bleached flour, and tons of empty calories. These pancakes are filled with nutrition and very satisfying!

alm2 I always make my pancakes using a blender. It makes the clean-up super easy, and they end up being the perfect consistency.

What you’ll need to make 6 pancakes:

1. 1 cup of Pamela’s Gluten Free Baking and Pancake Mix
2. 1 1/4 cup of water
3. 1 tspn. vanilla extract
4. 1 egg
5. 1 tbsp. of oil (I use safflower oil for baking) This is a healthy cold-pressed oil
6. 1 tbsp. of raw cocoa powder
7. 1 tbsp. of ground flax seed
8. 1/2 cup of organic oats
9. Coconut oil (for the pan) and coconut nectar instead of maple syrup
10. 1/2 cup of almond slices (for putting on top of the pancakes, after you pour into the pan)




Add all of the above ingredients into the blender, EXCEPT for the almond slices, coconut oil, and coconut nectar.
Coat the pan with coconut oil, in between each pancake. After you pour the batter in to the pan, sprinkle a handful of sliced almonds over top of each pancake. Then, flip them and keep in the oven to remain hot, while you cook the rest.

Drizzle coconut nectar over top before you serve. This replaces maple syrup.




alm7 ENJOY these SUPER yummy flax-cakes. 🙂 They will do your body good! 🙂

Blueberry Qunioa Flax-Cakes


bp1 In case you haven’t been able to figure out, my weakness is waking up to yummy pancakes and coffee on Saturday morning. I  REFUSE to start my morning with junk food (or eat it any time of the day really) so I make it my goal and my passion to create delicious ways to eat healthy in the morning. These blueberry, quinoa flax-cakes will blow your mind away!!

bp4 Like I shared in an earlier post, the only way I make pancakes is with my blender. It makes my life so much easier. You can throw all you ingredients in the blender and easily pour the perfect amount in the pan.

bp6What you’ll need to make these yummy flax-cakes:

1. 1 cup of quinoa flakes
2. 1 cup of GF Pamela’s baking and pancake mix
3. 1 egg
4. 3/4 cup of water
5. 1/2 cup of almond milk (or flax milk if you have nut allergies)
6. 1 tbsp. of coconut oil
7. Raw Coconut Nectar instead of maple syrup
8. 1 tablespoon of ground flax seed
9. 1 cup of organic frozen blueberries (which I purchase from Costco… see the pic below. They sell a huge bag of organic frozen blueberries for the best price around.)



1. Mix all the ingredients in the blender until smooth. It will turn a purple/blue color. 🙂
2. Coat the pan with coconut oil in between every 2-3 pancakes.
3. I also add extra blueberries once I pour the batter.


When you finish making the flax-cakes, drizzle some raw coconut nectar over top.

bp2 ENJOY!!!!

<>< Kaitlin