Do you eat quinoa? Its a south-american grain that is high in protein (9 g per cup of cooked quinoa) We eat a fair amount of it in our house, frequently serving it instead of rice.
This is a recipe that I adapted from a pasta salad that I think I found in Gourmet magazine many years ago. The recipe originally called for orzo, and we ate it that way (happily) for years. But last Passover it dawned on me that quinoa is K-for-P, and so I gathered my ingredients and got to cooking. Feel free to make this with orzo if you want. Its delicioius either way. I made mine with a mixture of white and red quinoa today because I had some red on hand. It made the salad super pretty, but it tastes the same as white, and I wouldn’t make a special trip to the store for the red stuff.
here’s another recipe that you can adapt to what you like to eat. Have great tomatoes on hand? Use ‘em. Tomatoes have no flavor? Leave ‘em out. Want to keep it dairy free? Don’t add the feta cheese. Its all good!
1 cup quinoa, uncooked
2 cups water or broth
cucumber, diced (use a cucumber you don’t mind eating the peel of)
scallion, sliced, white and light green parts only
grape or cherry tomatoes, cut in halves or quarters
salt and pepper to taste
lemon juice and olive oil as dressing
cook the quinoa in the water, fluff with a fork and let cool to room temperature before adding the vegetables and cheese if using.
cool in the refrigerator and enjoy!
I don’t eat corn muffins often, and I haven’t made them in years. They were one of the first things I baked by myself as a kid. You know, from the box? We even made it sometimes in college when we wanted something easy and warm to bake in the winter. But since then, I learned that Jiffy puts things in their muffins that I wouldn’t put in mine. So I pretty much stopped baking corn muffins and moved onto other things. I discovered a bag of corn meal in my pantry the other day and then I found this recipe from an eating clean book. Needless to say, a light went on, espcially since I had all the ingredients I needed.
It was easy to mix up…just two bowls, one for the wet ingredients, and one for the dry. I didn’t have vanilla Almond Milk, so I just poured in a teaspoon of vanilla extract. I used King Arthur’s White Whole Wheat Flour, since that’s what I had on hand.
I ate one hot, right out of the oven for a mid-morning snack. it was delicious with a little honey drizzled over it.
Sunshine Corn Muffins
from the Everything Eating Clean Cookbook
1 cup whole wheat flour
1 cup cornmeal
2 teaspoons baking soda
2 teaspoons baking powder
2 egg whites
1/2 cup unsweetend applesauce
3 Tablespoons Agave Nectar
2 cups almond milk
1 teaspoon vanilla
1/2 cup plain nonfat yogurt
1 cup kernel corn (fresh or frozen)
preheat oven to 425
Mix dry ingredients together in a bowl, in a separate bowl, mix together the eggs, egg whites, applesauce, agave, milk, vanilla, and yogurt. Pour the wet ingredients into the dry. Stir gently
Fold in the corn and spoon into greased muffin cups and bake for 330-45 minutes. Keep an eye on them, though, mine were done much sooner
I work out, I run, and I try to eat well. And I look pretty good–I mean, nobody’s complaining. But, I see some other women while I’m running, and think, “I want a body like that.” And I hear the answer is ‘eating clean’. So, on Tuesday I picked up two eating clean books, and immediately started flipping through, wondering what I would make for dinner with the chicken that was defrosting. I found a recipe for Chicken with Mangoes, and I happened to have several mangoes in my fridge from various friends trees. Yes, I have friends with mango trees!
I cut up 3 mangoes
and 3 chicken breasts and some broccoli to steam separately
and put it all together with some brown rice
Chicken with Mangoes
Adapted from the Everything Eating Clean Cookbook
3 boneless, skinless chicken breasts, cut into 1 inch cubes
3 mangoes, diced
Garlic powder, chili powder, black pepper to taste (I held back because I wanted the children to eat it)
Saute chicken until almost cooked through, add mango and sprinkle with spices
Serve with rice and broccoli
Feel proud of your first ‘clean’ meal.