Sunday, January 16, 2011

Clean Day 3

So Day 3 was a whole lot easier! Felt great all day. No problems cannot complain! Ben is complaining about not being able to have cookies and coffee, but he is fine too. He felt better when he was driving to go fly one of his planes and he heard a Doctor being interviewed on NPR about the link between consuming too much sugar/carbs and not enough good fats to upping your chances of getting cancer by 60%. He felt a lot better that we are doing this when he heard that for sure.

  • Shake with Nourish Vanilla and Move: Two big tablespoons of pumpkin puree', cranberries, tablespoon of flax seed meal, dash of cinnamon, dash of pumpkin pie spice, dash of nutmeg, natural calm, half water half almond milk, Stevia and ice.
  • Cranberry Jasmin Green tea with Lemon zest and juice and some Stevia



Turkey Meat Balls with Spaghetti squash and Vegan Pesto
  • You will need a container of pre-made Vegan pesto. I get mine from Whole Foods in the fresh food section near the Salsas and Hummus. Totally program friendly ingredients.
  • Set oven to 400 degrees
  • take one spaghetti squash poke about 30 times all over the squash and set in oven directly on the rack with a cookie sheet under it. Set the oven timer for an hour. It is done when the skin is soft to the touch.
  • take about half pound of ground turkey
  • get good heavy fry pan
  • add two teaspoons mixed with two tablespoons of flax seed meal let sit and thicken(this will replace the egg usually called for in the recipe)
  • add two chopped garlic cloves
  • add 1/4 of red onion chopped
  • add teaspoon of dried oregano
  • add pinch of red pepper flakes
  • add pinch of kosher salt
  • add 1/2 cup of chopped mushrooms any type
  • add a couple of good guzzles of very fine extra virgin cold press olive oil
  • add 1 heaping tablespoon of brown rice flour
  • add a couple of pinches of creole seasoning
  • Mix all ingredients together and form into medium size balls with your hands. I got about 7 balls out of the recipe
  • add a guzzle of grape seed oil to you fry pan and turn up heat to medium almost medium high, wait for pan to get hot and place balls in and let brown and then rotate on all sides until pretty cooked or browned. Place on a open safe dish and put into the 400 degree oven for the last 20 minutes of the spaghetti squashes baking.
  • When the Spaghetti squash is soft, which may take longer then a hour, take out of oven and cut in half lengthwise(be careful use a silicon oven mitt when doing this). Take a knife and cut and scrape out seeds and stringy stuff. Once you get all that out take a fork and scrap sides inward to center. It should be nice and pasta like in look.
  • Don't toss your seeds that you scrape away. Put into a bowl and set aside we will use those in a minute.
  • Toss the squash from one side with about two large tablespoons of the Vegan pesto. I would scrape the other side and put into container to use for another meal later.
  • Take your meat balls out of the oven. they should be nice and crispy looking and plate with a large serving of the squash. I like to squeeze a little lemon on the pesto and a dash of organic garlic salt on top. You could top it with some fresh basil if you can find it in season. I did not see anything great at Wholefoods that was grown locally. Also you could top with some toasted Walnuts too.

3pm Shake
  • Scoops each of Vanilla flavored Nourish and Move with: one pack of Mango Puree'(comes in packs of four from Trader Joes), some blueberries, tablespoon of flax seed, natural calm, half water and half almond milk, dash of nutmeg. Then in my glass I sprinkles some organic coconut flakes. Ben hates coconut so I just mixed it in my glass.
Lite Dinner

Ok so I basically did what I did the last two days make a kitchen sink salad using two meat balls left over from lunch with:
  • two big hand fools of salad greens
  • one big hand fool of Trader Joes Broccoli slaw
  • hand full of roughly chopped broccoli florets
  • hand full of chopped mushrooms
  • a cut meat ball into bite size pieces
  • dash of oregano
  • zest and juice of a a lemon
  • guzzle of cold pressed extra virgin olive oil
  • pinches of garlic flakes
  • a good size dollop of the Vegan Pesto and some sliced red onion
  • toss and enjoy

Snack Recipe

Creole Squash Seeds
Now what I do with the seeds is throw them into a fine strainer and run cold water over them and pull away the sticky stringy stuff on the seeds. Once you have them cleaned up take out of the oven the cookie sheet you had on the oven and dump them on and spread them out.
The oven should still be warm but turn it down to about 275ish and let them dry out four about a half hour then check them and see if they are totally dry. If they aren't let them stay in until they are. Once they are dry pull them out and scoop into a bowl. Toss them with a little Extra Virgin Olive oil and sprinkle with garlic flakes, Creole Seasoning and a little kosher salt. Spread back on cookie sheet and put back in oven for another 15 minutes. YUM!!!!!!!

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