Back by popular demand, I’m actually posting a blog LOL! Clean eating can be really simple, you just need to take a look at the ingredients! Basically, if you see one that you don’t recognize, don’t buy it! I love to google recipes to see what goes into a traditional recipe, and clean it up! Just goes to show that clean eating can be relatively simple. All thanks to Google!
Remember those delicious packs of dried noodles that you *may* have eaten in college?? Ramen noodles!! Yes they may be delicious, but they are also incredibly unhealthy and full of unnecessary salt and other yucky chemicals. So I decided to do a little noodle makeover, the clear eating version!
Let’s call this one a Clean Eating Chicken Noodle Bowl!
4 cups low-sodium chicken broth
1 1/2 tsp coconut aminos
2 chicken breast filets
8 oz. package udon noodles
1 cup sliced purple cabbage
1 cup shredded carrots
In a large pot add chicken broth and coconut aminos and bring to a boil. Add the chicken breast and continue cooking until thoroughly cooked through (approx 10-20 minutes depending on size of chicken). Remove from broth, let cool, and shred with forks. Return chicken to broth.
In a separate container cook udon noodles according to package directions. Once cooked, add to chicken and broth. Add water as necessary. Salt & pepper to taste. Add cabbage and carrots and let soak into juices for a few minutes. Drizzle with sesame oil to taste.
When I became a wife (10 years ago!) I did what all new wives do and I decided to start using my brand new KitchenAid mixer to bake things. and make things. With all of my brand spankin new cookbooks and cooking utensils! One of the recipes that I absolutely loved was a healthy version of banana bread.
We are currently on week 2 of the 3 week yoga retreat (check out week 1’s review here!) and our nutrition is very heavily plant based and doesn’t leave room for that many treats. The hubby grumbling started around Day 6 when he was craving a treat. He said “remember when you used to make banana bread all of the time??” So I decided to break out some of the baking tools, get my big girl helper to lend some assistance and we decided to make some banana bread for Daddy, this time will a few tweaks to make it a little less indulgent, but still super yummy! Enjoy!
Gluten Free Banana Bread Recipe
2 cups gluten free flour (make your own, or make it easy! I use Aldi’s LiveGFree)
3/4 tsp baking powder
1/2 tsp salt
1 cup sugar (you can use coconut sugar, I used Trader Joe organic sugar, but am going to swap coconut sugar next time)
1/4 cup butter (I used Kerrygold)
3 ripe bananas, mashed
1/3 cup vanilla yogurt
1 tsp pure vanilla extract
optional: mini chocolate chips (check your brand if you are making gluten free. Enjoy Life makes good ones!)
Preheat oven to 350°.
Measure flower into measuring cups and level with a knife. I like to sift my ingredients together, but its not necessary. You can also mix the flour, baking soda, and salt with a whisk.
Put sugar and butter in a large bowl and beat until well blended. Add eggs one at a time and beat well. Add in the bananas, yogurt and vanilla and beat until blended. Add dry ingredients, in 3 parts, until just blended. Stir in chocolate chips or other add-ins if you are using. Coat a loaf pan with cooking spray (I used Trader Joe’s coconut oil spray and spoon the batter in.
Bake at 350° for 45 minutes or until a toothpick comes out clean. Cool for a bit in the pan then let bread cool on a baking rack.
The beginning of a new month means a new clean eating meal plan for me. Truth be told I used to struggle with meal planning, let alone creating a clean eating meal plan! I would take on too much, try to make too many new recipes with too many ingredients. I would end up buying a ton of food and half of it would go bad because I wouldn’t have time to make all of those meals! So after years (and I mean years!) of trying to figure out a good system. I realized that I needed to find something that was easy and I could duplicate month over month.
Finding a system that WORKS!
I print out a calendar and I mark down all of our evening events that would prevent me from being able to make dinner. I also plan no more than 4 meals per week. On the weekends I will cook a nicer meal or we will eat with our family. During the week I will make 2 recipes that cover 4 days. And then on Fridays we usually eat out.
I started this process a year ago and now have a years worth of meal plans to get ideas from. So when I start a new monthly meal plan it literally takes minutes instead of hours. I generally rotate between a few standard breakfasts. Shakeology, overnight oats, bulgur parfaits, or egg scrambles are our usual breakfast staples. Every now and again I will mix it up with some waffle stackers or a new recipe. I do still struggle with lunch meal planning. I’m hoping to work on figuring out a good system there!
Here is this week’s dinner plans:
21 Day Fix Chicken Fried Rice
Chicken Tortilla Soup
Salmon and Asparagus foil packs with baked sweet potatoes.
I’ll be sharing these recipes on the blog as I make them this week. Check back and give them a try!
Time for another installment of what’s in my cart?? I know you’re thinking who shops on Wednesdays??? Well this was actually my cart from last Thursday/Friday when I went on a marathon shopping trip! You may think I’m crazy but I actually regularly shop four stores. My main stores are Costco, Aldi, Whole Foods and Trader Joe’s. I generally stick to Trader Joe’s and Aldi for my weekly trips but generally do a bigger once a month type trip for Costco and Whole Foods! There are specific things I like about each store! I try to get as much as I can at Aldi because their prices can’t be beat! But for things that I eat in bulk, i.e. spinach, chicken, etc I try to stock up on at Costco. TJ’s I usually hit after Aldi to complete my list (and get some things you can’t get anywhere else, like the BEST unsweetened iced tea ever!). Lastly I buy the least at Whole Foods because it does tend to be pricier than the other three but there are some things that I can’t find anywhere but there (like my lovely peanut butter!!)
~precooked frozen chicken (used this in my Asian Chicken Stir fry)
~mini sweet pepper assortment and large pepper assortment (making stuffed peppers with these!)
~one ginormous bag of spinach (I throw one large handful a day into my Shakeology)
~natural turkey breast
~jumbo size Fage greek yogurt
~Arnold sandwich thins
~red lentil penne pasta (one of my Clean eating group members suggested this, I’m excited to try!)
~milk, applesauce, and raisins for the kiddos
~lite shredded cheese
~whole grain tortillas
~For the kiddos: chocolate milk, mini raviolis, breakfast bars, and graham crackers (oh to be a toddler again!)
~arrowroot, spelt, and sorghum all from Bob’s Red Mill
~coconut aminos (soy sauce substitute)
~freshly ground peanut butter (which I could eat by the gallon)
What fun clean eating items are in your cart?? Comment below and let me know!
This one was one for the books. Seriously SO delicious! One of my June challenge group members posted a recipe called buffalo chicken burgers. I love all things buffalo (I mean who doesn’t?!) so I was definitely up for this recipe. But I needed to tweak a few things. First of all, I didn’t have ground chicken. But thanks to my monthly Costco run, I had PLENTY of ground turkey. So turkey it is!I also decided to use almond meal to make these gluten free AND add some shredded zucchini for some hidden veggies. Pre and post-mix. I used my hands to mix it up because it was just easier that way! Actually this post-mix pic shows the salad dressing I originally forgot to add.So instead of making these burgers I decided to use a muffin tin and make mini meatloaves. One pound of ground turkey made about 10 meatloaves. I used an ice cream scoop to measure consistent servings.While those babies were in the oven I decided to whip up some broccoli slaw with some 21 Day Fix approved slaw dressing!And yes I will use my daughter’s hello kitty whisk. 🙂Voila! This was seriously so yum! I served with a side of steamed asparagus.And a little peach/greek yogurt/cinnamon/honey parfait for dessert!
21 Day Fix Buffalo Turkey Meatballs
Adapted from www.bunsinmyoven.com and www.allrecipes.com
1 pound ground turkey
2/3 to 1 cup of almond meal
1/4 cup of hot sauce (more or less depending on your taste)
1 tablespoon organic ranch seasoning powder
1 tablespoon all natural prepared ranch dressing (I use Newman’s Own)
1 small zucchini shredded and dried of excess liquid
Preheat oven to 400 degrees. Spray muffin tins with cooking spray
In a large bowl, combine the chicken, almond meal, hot sauce, ranch powder, ranch dressing, zucchini, and egg. Stir to combine using hands.
Using an ice cream scoop, scoop 1 portion per muffin cup.
Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F. Let stand 5 minutes before serving.
Makes approximately 10 muffins. Serves 5 (2 meatloaves each). I measured these as 1-red, 1/4-green, and 1/3 blue.