The last 2 weeks I’ve been participating in the “Spring Reset” challenge from my friend Megan at http://www.thelyonsshare.org/
I’ve always had pretty good eating habits but we can all use a little tune up from time to time right? My goal was not weight loss and I did not weigh myself before or after the two weeks. Instead my goal was to fine tune some of my eating and become aware of where I might make some small changes.
What I noticed:
1. I was eating a lot of processed foods that I assumed were healthy (i.e. veggie burgers and veggie sausages etc and power bars)
2. Everything has so much sugar in it.
3. There are so many ways to make healthy meals if I just do a little more planning.
4. I feel so much better when I eat better! (A no brainer huh?)
Eating well isn’t about restricting yourself. It’s about making good choices to fuel your body.
What I changed the past few weeks:
1. I started the day with a cup of warm lemon water which is supposed to aid in digestion and work as a natural diuretic. I kind of thought this was b.s. but I feel good after I drink it so I’m continuing it.
2. I continued to have coffee but I cut out the sugar free flavors from Starbucks that were just chemicals. I added cinnamon to my coffee instead. Didn’t miss anything there.
3. I switched to Ezekiel bread and I really like it. Because it doesn’t have preservatives, it is better to leave it frozen and toast as needed. Learned that the hard way.
4. I cut out the veggie sausages at breakfast and went back to egg whites. I made this amazing Kale, mushroom & tomato breakfast casserole. Recipe below.
5. I started adding lemon to my water and found I drank a lot more throughout the day
6. I’m searching for yogurts with less sugar and have made a few small changes. Still investigating that one.
7. I started snacking on hard boiled eggs filled with hummus or guacamole-so good and filling. You should definitely give that a try. It held me over in the afternoons when I get really hungry.
8. I pretty much cut out pretzels and other empty calories and started snacking on more veggies & hummus. Sometimes you just need some carbs so I ate Skinny Pop and these Blue Diamond (Gluten free!) Rice Crackers.
9. I got more creative with lunch and dinner. Favorite lunch of the week Cucumber “noodle” salad with a peanut dressing and avocado. Favorite dinner of the week Spicy Quinoa stuffed red peppers. Both recipes found below.
- package of baby bella mushrooms-cleaned and diced
- bunch of Kale-chopped (can sub spinach)
- small package of grape tomatoes (can sub a can of tomatoes)
- 5 eggs & 5 egg whites
- 6 oz goat or feta cheese
- splash of milk, salt and pepper to taste
- garnish-salsa of choice
- Saute mushroom, kale and tomatoes in olive oil until soft
- transfer to a 9x13 casserole dish sprayed with pam
- In a med bowl, whisk eggs and egg whites with splash of milk
- Pour mixture over veggies
- sprinkle goat or feta cheese on top evenly
- Bake in a 375 degree oven until eggs are at desired firmness about 20 min.
- Cool and slice into indiv portions. Simply microwave to reheat and enjoy!
- 2 large cucumbers
- bunch of fresh cilantro-chopped
- 3 small or 1 large red pepper-sliced
- 1 avocado-halved and sliced
- siracha to taste
- ¾ c natural peanut butter
- 3 tbl rice vinegar
- 3 tbl Tamari
- 1 tbl sesame oil
- 1 Tbl lime juice
- 1 clove garlic chopped
- 1 tsp grated ginger
- dash of red pepper
- ⅔ -3/4 cup warm water
- red peppers-slices
- avocado slices
- crushed peanuts
- Grab that vegetable slicer and create "noodles" with your cucumbers. (If you don't have a slicer you can cute them into matchsticks)
- set aside.
- whisk together all ingredients. Slowly add water to reach desired consistency. Add siracha to taste.
- Lay "noodles" on plate and drizzle with peanut sauce. Garnish with avocado, peppers, cilantro and sprinkle with peanuts.
- 1 med eggplant-diced
- 2 zucchini-diced
- ½ onion diced
- 1 can of diced tomatoes 15oz,
- 1 can of black beans-15 oz. rinsed
- 1 can Chipotle peppers in adobe sauce-dice per your spice desire
- 1 c Quinoa (cooked per package instructions)
- 2 large red or yellow peppers (halved & seeded)
- Mozzarella cheese to top if desired
- salt, pepper, garlic powder
- Saute onion, zucchini, and eggplant in olive oil until soft
- Cook Quinoa per package directions
- combine quinoa, vegetables, tomatoes, black beans and chipotles set aside
- par boil peppers for 3-4 minutes and remove from heat
- lay peppers in a casserole dish
- stuff each on equally with the Quinoa mixture
- add mozzarella cheese to garnish
- bake at 350 degrees until cheese is melted about 20 min
Hope you enjoy my Clean Eating recipes this week! I’d love to know if you try them.
Look good? Post a pic of one of the recipes I made for a shout out!
What’s your favorite Clean Eating meal?