Tag: Clean Eats

Spring Sprout Orzo Salad

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Spring Sprout Orzo Salad

Ingredients:

1 c Cooked Organic Orzo

1 Yellow Bell Pepper, Diced

1/2 Red Onion, Diced

1/4 c Fat Free Feta

1/2 c Shaved Brussel Sprouts

3 tbsp Fresh, Chopped Parsley

3 tbsp Extra Virgin Olive Oil (EVOO)

1 Fresh Squeezed Lemon

Pink Himalayan Sea Salt/Fresh Cracked Black Pepper

 

Let’s Get Sprouted:

  1. Cook orzo according to package.Let cool.
  2. Dice pepper, onion, and sprouts(if whole). Chop Parsley.
  3. In a medium sized bowl, mix all ingredients, drizzle with EVOO and lemon juice. Season with salt and pepper.

Tidbits:

  • Trader Joe’s sells shaved brussel sprouts, much more convenient than chopping your own sprouts, You could always throw them in a food processor though.
  • Add more EVOO if you find the orzo too dry, or add more lemon.
  • Lemon zest is a great option to add.

Skinny Thighs

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Ingredients:

6 Boneless, Skinless Chicken Thighs

1/4 C Whole Wheat Flour

1 Tsp Paprika

1/4 C Raw Honey

2 Tbsp Soy Sauce or Braggs Liquid Aminos

4 Garlic Cloves, minced

1 Tsp Red Pepper Flakes

Pink Himalayan Sea Salt/Fresh Cracked Black Pepper

 

Into the Oven:

  1. Preheat oven to 375*
  2. In a medium sized bowl, mix together flour, paprika, salt and pepper
  3. Coat each chicken thigh in the flour mixture and place in a greased or foil lined dish
  4. In a separate bowl, mix the honey, soy sauce and garlic
  5. Pour honey mixture evenly over thighs, coat both sides completely. Sprinkle with red pepper flakes for an extra kick
  6. Cover with foil and bake for 30 minutes
  7. Uncover and continue baking for another 15 minutes

Voila!

Not Yo Momma’s Lasagna

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1 lb Chicken & Kale Sausage(casing removed)

1 tsp Oregano

1 tsp Crushed Red Pepper

3 Minced Garlic Gloves

1 14oz Can Diced Tomatoes

1 15oz Can Tomato Sauce

3 tbsp Tomato Paste

2 tbsp EVOO

1 box Lasagna Strips

20 Slices Fresh Mozzarella

1 Bunch Fresh Basil

1 c Low Fat Cottage Cheese

1 c Ricotta Cheese

2 Eggs

Pink Himalayan Sea Salt/ Fresh Cracked Pepper

 

Get Layered:

  1. In a large skillet over medium-high heat, heat olive oil and saute garlic until it becomes aromatic(30 seconds), then add your sausage and cook through.
  2. Add diced tomatoes, tomato sauce and tomato paste. Season with oregano, red pepper flakes, salt and pepper. Stir, then reduce heat to low and simmer uncovered until sauce begins to thicken.
  3. Bring a large pot of water to a boil, add 1 tbsp olive oil and a pinch of salt to boiling water. Cook lasagna noodles according to package(9-11 minutes) Drain and rinse noodles, then arrange on a flat surface preventing them from sticking to each other.
  4. Finely chop basil, add HALF to meat mixture. Place the remaining basil in a mixing bowl. Add cottage cheese, ricotta, and eggs-stir.
  5. Pre heat oven to 350*, and start assembling your lasagna. Strips on the bottom, then cheese mixture, fresh mozz, and then meat mixture. You should get 3 layers.
  6. Bake lasagna until warm, about 45-60 mins, once cheese melts and starts bubbling. Allow lasagna to cool for about 10-15 minutes before serving.

Tidbits:

  • All of my ingredients were organic except the mozzarella and ricotta.
  • I bought my sausage at Stop & Shop, Nature’s Promise Brand. You can try it with any ground meat of your preference. Just remember to strip the casing if you use sausage.
  • 16 strips came in my box of lasagna, i only used 9 strips.
  • Lasagna was made the night before and left out 15-20 minutes before placing in oven to cook.

My Idea of a Cheat Meal!

Cauli Fried Rice

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Ingredients:

1 head cauliflower, roughly chopped

1 bell pepper, diced

1/2 yellow onion, diced

1 tbsp avocado oil

2 gloves garlic

1/2 cup frozen/fresh edamame

¼ cup coconut teriyaki aminos

 

Get Cooking:

  1. In a food processor, add garlic and cauliflower. Pulse for 20-30 seconds, until cauliflower looks grainy. Be careful not to over-pulse, cauliflower will turn into mush.
  2. If you are using frozen edamame add to a small pot of boiling water, cook for 2-3 mins, strain and set aside.
  3. Add your cooking oil to a large skillet once hot, add onions and peppers. Saute until become soft, about 3-4 mins. Stir in the cauliflower and cook until warmed, 3-5 mins. Add cooked edamame. Pour in the coconut teriyaki aminos, stir to coat mixture. Serve and enjoy!

Tidbits:

  • Use soy sauce if you are not familiar with aminos. (Look for a liquid aminos post soon)
  • EVOO or coconut oil will work just as good.