Welp, today is day 4! We are chuggin along! It’s been going well, fast actually. I’m surprised this week has gone so quickly. We’ve made a couple pretty good meals that I thought I would share with everyone! All of these recipes are coming straight from the Clean Program website. There’s tons of resources on their website, including a meal planner that we have been using! There’s a Pre-Cleanse planner and a full on 3 week Cleanse planner. We expect to use most of that planner for the next 3 weeks. So all of the recipes that we have used so far have been from that meal planner.
If I’m going to be honest… for the most part, these recipes are time consuming to make. We’ve been making breakfast the night before while dinner is cooking. It’s a lot to do all at once, but it works well with our schedules. We’ve actually had quite a bit of leftovers and I’ll be sure to note that in each recipe!
1 cup almond flour or meal
1 cup almond or rice milk
pinch of sea salt
splash of vanilla (optional)
½ cup almond butter
2 teaspoons cinnamon
coconut oil (you only need like 1 tablespoon)
cashew or almond butter + fresh or frozen berries
Mix batter until well combined and almond flour is smooth. On high heat, bring a frying pan or griddle
to a very warm temperature, add a teaspoon of coconut oil and let it melt, spreading on the pan to avoid sticking.
Lower heat to medium and with a measuring cup pour pancakes onto the pan/griddle and wait until they begin to
bubble on top and then flip. Serve warm with almond or cashew butter and fresh berries.
Miso Glazed Salmon:
2 wild salmon fillets
3 tablespoons gluten-free miso
2 teaspoons coconut nectar
In a small bowl mix the miso, coconut nectar and enough olive oil to make it into a thick liquid. Cover
the fillets and broil or pan fry until cooked through, about 8-10 minutes. Serve warm.
Butternut Squash Fries:
1 medium butternut squash, peeled, deseeded and cut into 1/4 inch slices
1 tablespoon olive oil
freshly ground pepper
flavor variations: cinnamon: add 1 tsp of ground cinnamon along with the salt, oil and pepper and toss.
Preheat oven to 400°F. Line one or two baking sheets with parchment paper or lightly grease. In a
large bowl, add all of the ingredients and toss to combine. Lay squash slices on the baking sheet in an individual
layer. (If the pieces are touching, it will take longer to bake) Bake for 25-35 minutes or until golden brown and
beginning to crisp on the edges, turning pieces over halfway through
This one is actually two recipes. We ate the side dish (Cranberry Mango Millet Salad) on Monday for lunch and had so much leftover that we ate it with some Black Bean Burgers on Tuesday. The salad makes enough to eat for 2-3 meals. And it’s pretty good!
Cranberry Mango Millet Salad
1 cup millet
½ cup quinoa
3 cup water
1 mango, cubed
½ cup slivered almonds
½ cup unsweetened dried cranberries
¼ cup yellow onions, diced
Lemon poppy seed dressing:
¼ cup lemon juice
1½ tablespoons coconut nectar (or a few dashes of stevia to taste)
2 tablespoons Dijon mustard
1 tablespoon poppy seeds
¼ teaspoons herbamare seasoning
Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed
grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce
heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow
to sit with the lid on for 10 minutes before removing and allowing to cool. Meanwhile, combine remaining salad
ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine. In a small bowl, mix together lemon
poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.
Black Bean Quinoa Burgers
We were able to make 6 burgers out of this. They were smaller but we ate 4 for lunch and then saved the other 2 for lunch the next day. We also topped them with avocado and extra lime juice. I highly recommend this as they are a little bit dry and the avocado and lime add some good moisture. And it’s super tasty!
cup black beans
cup quinoa cooked
1 teaspoon cumin
lime juice from 1/3 lime
salt and pepper to taste
cayenne pepper to taste
2 garlic cloves, minced
1/3 yellow onion, finely diced
2 tablespoons fresh cilantro, diced
1 tablespoon coconut oil
In a medium mixing bowl, mash the black beans with a fork. Mix with the quinoa and then add the
other ingredients. This will make 2-4 patties depending on how big you like them. Heat the oil in a skillet over
13edium-high heat. When the oil is hot, fry the patties until they are nicely browned, about 5 minutes. Turn and
fry the other side
Wilted Spinach and Spiced Chicken
This recipe only serves ONE, so you have to plan accordingly. We actually liked this so much we are going to eat it again on Saturday. We doubled the mango when we first ate this, but when we make it on Sunday, I think we are going to just use one mango. In case you were wondering.
1 4-5 ounce chicken breast (we did one chicken breast per person)
1-2 tablespoons olive oil
2 teaspoons ground paprika
1 teaspoon cumin seeds
¼ teaspoon ground coriander seed
2 tablespoons sliced red onions
1 ripe mango, peeled and cut into large chunks
2 large handfuls of fresh spinach
1 tablespoon lemon juice
1 teaspoon sea salt
Preheat oven 350°F. Place the chicken breast in a baking dish, coat with olive oil, sea salt, paprika,
cumin and coriander. Bake for 12 minutes or until fully cooked (check with a fork). Remove from the oven and let
it cool on a cutting board, once the chicken is slightly cooled, cut into thin pieces. Meanwhile, heat a large saute
pan over medium-high heat with 1 tablespoon of coconut oil and gently cook the onions for 2-3 minutes, stirring
continuously. Add the mango and cook until warmed through. Add in the sliced chicken breast, gently toss then
add in the spinach and lemon juice. Cover the pan and allow the spinach to steam. Sprinkle in a touch of sea salt
and serve immediately
Shepherd’s Pie With Lamb
This has fed us for one dinner and sort of 2 lunches. We ate small amounts at like 11 and then at about 2 today. It’s crazy good! I’ve never had lamb before and never really wanted to, but it’s the only red meat we can eat. I’m trying to be adventurous and stick to this plan, so I ate it. And it wasn’t bad! I even ate the mushrooms in it too! My only suggestion would be to use much less garlic for the mashed cauliflower top. It doesn’t really get the chance to cook so it’s very overpowering.
1 medium head of cauliflower
1-2 garlic cloves minced
2 tablespoons coconut oil, melted
¼ cup unsweetened, plain almond, rice or coconut milk
salt and pepper to taste
optional, but tasty: chives or other fresh herbs
Preheat oven to 400°F. Chop cauliflower into florets. Steam until tender. Put in blender or food
processor with garlic, coconut oil. Puree until smooth. Slowly add milk until proper consistency – smooth, but still
thick. Add salt and pepper to taste. Set aside.
1 pound ground lamb
3 tablespoons coconut oil
2 cloves garlic minced
1 medium onion, chopped
6 ounces baby bella or cremini mushrooms, sliced (we used baby bellas)
1 large carrot chopped
1 celery stick, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon fresh parsley
1 tablespoon coconut flour or almond flour
¾ cup chicken, vegetable or mushroom stock
2 tablespoons wheat-free tamari
dash of balsamic vinegar
Heat oil on medium in a large skillet. Add onions and saute until translucent. Add carrots, garlic,
mushrooms and celery. Saute until they start to soften. Add lamb and saute for 5-10 minutes or until the meat
starts to brown. Stir in the coconut or almond flour. Add broth and herbs and reduce the heat to low and simmer,
stirring occasionally, for about 5 minutes until liquid reduces and sauce starts to thicken. Stir in tamari and
balsamic vinegar at the end. Add salt and pepper to taste. Put meat and vegetable mixture in a casserole dish.
Spread the mashed cauliflower over the top. Bake for 35 minutes.
This recipe comes for the actual CLEAN book. It was our first time making juice and the first time using our new juicer. It was really good, however, it was pretty tart because there’s a lot of lemon. I would suggest using at the most half a lemon, if that. It says in the book that you can put all the ingredients in a blender and then just strain all the fruit chunks. We opted for the more expensive route… buying a juicer. It’s really cool and quick. It’s a little pain to clean up, but it’s worth it. I am very excited to use it more! This recipe serves1.
2 green apples
1/2″ piece of ginger
1 cup of spinach leaves
1 lemon, peeled
Just put it all through a juicer and drink!
Sooo… again… all these recipes except for the juice came from the website. It’s definitely worth checking out. Even if you don’t want to do the full pre-cleanse/cleanse you can at least make some of these recipes! I’ll be sure to keep everyone posted with our progress!
Holy balls. I’ve been wanting to write about this dish for a little less than a week now and I am so happy to say that I finally have a minute to sit down and write about it!
I’m actually off of work today because Brad and I went to Cincinnati yesterday to see the Pittsburgh Pirates play the Cincinnati Reds!! Pittsburgh is one of our favorite teams because players from our minor league team here in Indy go straight to the Pirates! So a lot of the players were saw yesterday, we have seen throughout the past few years. We had a great time in Cinci. We’ve gone before but never into the city like we did yesterday. We left about an hour after I got home from work and drove the two hours (well, I slept part of the way) down there. We made our first stop at Arnold’s which is Cinci’s oldest restaurant, it opened in 1861. We had a couple beers there then made our way to Moerlein Lager House which is literally across the street from the Reds’ stadium. Here we drank some beer and were blown away by some amazing food. Calamari tossed in a red chili aioli and then we split half a bbq chicken with green beans and some of the best smoked cheddar mashed potatoes I have ever tasted. We couldn’t even believe how good the food was. Eventually, after stuffing ourselves with food and beer, we made it to the game. We got an autograph from one of the Pirates’ players, had amazing seats and played with 8 week old basset hounds more than I should have been allowed. It was Bark In The Park last night, which means if you bought the special tickets, you got to bring your dog. Unfortunately, the tickets were sold out by the time we got ours, so we couldn’t bring our pups (and it freaking killed me) but I suppose I got enough dog love from those damn puppies. The game ended up going into extra innings (they played a total of 14 I believe) however, we left after the top of the 10th inning. Having to drive 2 hours home put a damper on the end of our night because, well, sometimes you just don’t want to go! But all in all it was an amazing day that I am suuuuper glad we got to do!
And so now it’s Tuesday! Luckily, I was smart and took today off of work because we didn’t get home until about 1:15 this morning and I’m pretty sure I would be a useless baker if I got less than 2 hours of sleep. Wise decision on my part! So here I am, enjoying some extra free time and writing about this delicious dish… I promise, I will actually write about it!
I happened to find this recipe while browsing through Eat, Live, Run’s website. I happened to see it and thought it looked worth checking out. While it’s something right up our alley and is something we have definitely had before, it’s also something like we have never had before. I have never made a dish, especially a Mexican style dish, using cauliflower and sweet potatoes. I was genuinely concerned that this was not going to turn out. I was thinking in the back of my mind, while cooking, some places we would be able to eat at if it didn’t turn out. I wanted to be prepared with a backup plan.
Luckily, and shockingly, I didn’t need a backup plan! Because this dish is in-cred-i-ble. When you make this, because you will make this, it will completely blow your mind. Along with the sweet potato and cauliflower, there are green peppers, red peppers, poblano peppers, corn and onion that really fool you. You honestly don’t even realize you’re eating such healthy food because it is that good. You also layer the veggies with spinach! I mean, let’s face it, this is a power meal! I think a lot of the greatness comes from the salsa and cheese layered in there as well. A little salsa and cheese can go a looooong way!
Anyway, I supposed this is long enough. Trust me when I tell you, you really need to make this dish. It’s the perfect way to trick yourself, or others, into eat a lot of healthy veggies. I think even if you went heavy on the cheese it’d still be healthy. But don’t add too much or you’ll lose the flavors of everything!
Ok… I’m going to go now. I just accidentally started the MasterChef season finale and so now I have to watch the whole thing without stopping and I just can’t be distracted!!
Layered Roasted Vegetable Enchiladas
Adapted from Eat, Live, Run
Makes 6-8 servings
1 poblano pepper, diced
1 green pepper, diced
1 red pepper, diced
1/4-1/2 head of cauliflower, diced
1 sweet potato, peeled and diced
1 medium yellow onion, diced
1 1/2 cups frozen corn
3 tablespoons olive oil
1 1/2 teaspoons cumin
1 teaspoon garlic powder
Salt and pepper
1/2 cup fresh cilantro, chopped
2 cups of your favorite salsa
2 huge handfuls of fresh spinach, rinsed and stems removed
4-6 flour tortillas (or whole wheat) torn into large pieces
2 cups shredded Monterey Jack and Cheddar cheese
Preheat oven to 425. Line a cookie sheet with foil and spray with cooking spray.
Toss the chopped poblano, green pepper, red pepper, onion, sweet potato and cauliflower with olive oil and cumin, garlic powder and salt and pepper. Roast for 40 minutes until veggies are tender and being to brown. Toss your veggies every 10 minutes. Remove pan and reduce heat 350.
Spray a 9×13 baking dish with cooking spray. In a small bowl, combine the salsa and cilantro. Spread 1/4 of that mixture on the bottom of the pan. Cover with one layer of the torn tortillas. Top with 1/3 of the roasted vegetables and then a handful of the fresh spinach. Sprinkle 1/3 of the cheese on top of that. Cover with another layer of tortillas, then spoon over some salsa, then top with roasted veggies and lastly, the cheese. Repeat this one more time until all the ingredients are used up and ending with cheese.
Cover with foil and bake for 20 minutes. Remove foil and then bake for another 10 minutes. Remove from oven and allow to cool for a couple minutes.
You can serve this with sour cream and chopped scallions, but I don’t think it’s necessary. It’s amazing without it!
I’m tired. Like, it’s not even 8 and I am ready to go to bed. However, because I love everyone so much and, well, mostly because I love this pizza so much, I am staying up to write this post. So if I start rambling and then switch to something else completely unrelated (which I actually do more often than not), don’t panic. It’s because I’m lost in my many thoughts and probably half sleeping and dreaming.
Anyway… the story behind this pizza is the following: A couple Friday’s ago, we went the First Friday Food Truck Festival downtown Indy. We hadn’t been before, but I heard great things about it and the cupcake truck from the bakery I work at was going to be there. Plus, I got free admission passes, so it was pretty much a done deal that we were going. I was craving pizza that night and was planning on getting a certain slice of New York style pizza, however, the truck wasn’t there! So as we walked past all of the 20 some food trucks, I saw a grilled pizza one! And even though they only had 3 or 4 options to choose from, I was sold when I saw the “specialty pizza”. It had everything I could have ever wanted on pizza. And it was grilled. Pesto, artichokes, tomato, ricotta, mozzarella, and spinach. Rack em up! If only I bought an entire pizza. That would have been nice. However, I had to save room for the nachos and bites of Brad’s tacos and his no-bake cookies and the banana pudding… yea, an entire pizza wouldn’t have made sense.
Ok, so come Sunday, I was trying to come up with dinner ideas and I knew pretty much instantly that I was going to recreate that delicious slice of pizza. It actually almost didn’t happen though. I had forgotten that I had to make both pizza dough and pesto. How I forgot that, I do not know, but I started all of this a little late, but that’s ok. As long as I was going to get to eat my pizza, I was going to survive.
Now, let me tell you… this pizza is just incredible. It’s so delicious and so different. It has so much going on that you might think there’s too much, but somehow it all works so well together that you don’t even realize there are 6 toppings. For me, the pesto is what brings the whole thing together. I like pesto, but I don’t entirely love pesto. So I tried to go a little light on it. I accidentally added a little too much basil when I made the pesto and I forgot to add garlic (I guess I was really struggling that day), but overall, it did what it was supposed to do and when it was on the pizza, I couldn’t really tell that I messed it up.
This pizza is perfect for the summer. You could grill it outside on your grill, or just bake it in the oven on a pizza stone (our choice, we never have good luck cooking directly on the grill). It’s great for all those extra tomatoes you have growing in your garden that you can’t use for salsa anymore because you already have 3 containers of it. You can use store bought pesto and it will work perfectly. I made mine because my mom had given me a ton of basil from her garden and she gave me some pine nuts too. I skipped the ricotta cheese when I made my pizza only because last time I tried putting ricotta pizza, it didn’t work very well. I think that’s just one of those things that only works when other people do it… for me anyway. This is a really fresh pizza and it’s even fresher if you use… well… fresh veggies. I’m not sure what else to say, I feel like all I’m doing is telling you how awesome this pizza is but really, you just have to make it to fully understand.
Ok… it’s bedtime now!
GARDEN VEGGIE PIZZA
Idea taken from Bryne’s Grilled Pizza Food Truck in Indy!
For the Pizza Dough: (word for word from Eat, Live, Run)
Makes 2 pizzas
3 1/2 cups all purpose flour
1/4 cup olive oil
1 1/3 cup warm water
1 package of yeast (1/4th ounce)
2 teaspoon salt
In a mixing bowl, combine the warm water and yeast.
Stir in the salt and flour and mix on medium high speed on your KitchenAid for 5 minutes. While the mixer is going, drizzle in the olive oil.
When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour.
After the dough has doubled in size, cut in half to make two large pizza doughs or make mini doughs. You could also do what I like to do and freeze the dough in a plastic baggie for another time! When you are ready for your pizza, roll out the dough, cover with your toppings and bake at 425 for 10-15 minutes.
For the Pesto: (again, word for word from Eat, Live, Run I actually didn’t use a recipe I just threw a bunch of stuff in the food processor, but I think this looks like one of the better recipes I researched)
3 cups packed basil leaves
1/2 cup olive oil, divided
1/2 lemon, juiced
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup Parmesan cheese
3 garlic cloves
Combine the basil, garlic and two tablespoons of the oil in a high speed blender or food processor. Blend on high until everything is smooth and combined. Then, with the blender on low speed, slowly stream in the remaining oil, along with the lemon juice and the cheese. Taste and then season with the salt and pepper.
To Make the Actual Pizza:
Makes 1 pizza
1/2 of the pizza dough recipe above
2-3 tablespoons of pesto, either homemade or store bought
1 tomato, thinly sliced
Handful of spinach leaves, stems removed and rinsed
1/2 can of quartered artichoke hearts, drained and coarsely chopped
1/2 red pepper, roasted in the oven for a few minutes
1/2 green pepper, roasted in the oven for a few minutes (I thought there were peppers on the original pizza, but their menu doesn’t mention it. I thought they were good on the pizza)
1/2 teaspoon garlic powder
1 1/2 Fresh mozzarella balls, sliced
Salt and Pepper to taste
Ok… Now that the list is complete… assemble! Roll out your pizza dough, or mash it down with your fingertips to get a thicker crust. Bake in the oven for about 5 minutes until the crust is cooked enough to handle ( I like to do this because then the crust is crispier). When the crust is out of the oven, spread the pesto over the whole thing and sprinkle with just a little of garlic powder. Then top with tomatoes, artichokes, spinach, peppers, mozzarella and sprinkle with some salt and pepper. Pop back in the oven for 10-12 minutes, or until the crust is browned and then cheese is melted.
Warning: this can get soggy with the tomatoes being so juicy and the fresh mozzarella. It definitely is soggy when it’s leftover. So just be aware of that. Other than that, it’s quite a yummy pizza!!
Well, it’s Sunday night and I’m pretty much flat out of brain power. I cannot for the life of me think of what we should eat for dinner this week, so instead of researching meal ideas, I’m just going to write about a meal I made earlier in the week. Do you ever get in those moods where nothing sounds good? Except for maybe some nacho cheese and Wholly Guacamole… and lobster mashed potatoes from that really expensive restaurant you went to 3 years ago… and anything from Thanksgiving dinner… or that filet crusted with peppercorns from your anniversary dinner at another really expensive restaurant 2 years ago….
I think I’ll stop now.
Anyway, I think we actually ate this meal last week. To be honest, with as much as we have had going on, all the days seem to blend right together. Most of my time has been spent working from 4am-12pm, running errands, cleaning the house, cleaning out my closet, taking stuff to Goodwill, making lists of stuff I need for vacation, reorganizing all the stuff on our kitchen counters, taking naps (because anyone who works that early earns a nap), and then just doing random things that somehow take so much more time than you think they should… anyway, enough of the pity party.
I had gotten the idea for this meal from Whole Foods’ website again, however, their recipe was much more involved. I wanted to change it into something simple and quick and that required only a few ingredients rather than a list of 15. It turned out super well, minus the fact that I got a little carried away with the garlic. I love meals like this that are easy and can be thrown together at the last minute and use ingredients that most people already have at home.
It only requires some spinach pasta (you could substitute regular pasta, but I think the spinach is best for this dish), fresh spinach, canned artichokes, some olive oil and a clove of garlic. Easy enough! It takes hardly anytime to cook too because all you are doing is cooking the pasta (which spinach pasta takes only a couple minutes to cook) and essentially warming up the veggies in a pan. There are a few dishes involved, but if you convince your hubby to do them, you won’t have to worry about how many dishes there are.
This is a great, fresh, summery meal that anyone can make in a jiffy (haven’t used that phrase in a good 6 years). You only need about 20 minutes start to finish and that includes chopping the garlic and cleaning the spinach. It’s a light meal but you still leave the table feeling satisfied. This could make an excellent side dish to a piece of grilled salmon or chicken, but I think it was great as a meatless main dish!
Fresh Spinach and Artichoke Pasta
Makes about 4 servings, depending on how much pasta you use
1 can of quartered artichoke hearts, drained
Couple handfuls of fresh spinach leaves, rinsed and big stems removed
1 clove of garlic, finely chopped (I used 2 bigger ones and it was just too much for me)
1-2 tablespoons olive oil
A few handfuls of spinach pasta (I have no clue how much I used as I just dumped whatever was left in the package, just make enough for whoever is eating it and then leftovers)
Cook pasta according to package. Drain and set aside when fully cooked.
In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the garlic. Cook for a couple minutes, being careful not to burn the garlic. Add the artichokes and saute for a few minutes. Add the spinach leaves and toss only for a minute, then stir in the pasta. Serve and enjoy!