Tuesday, January 18, 2011

Clean Day 4

Day 4

Busy in the kitchen today. I made a vegan dish just to have a meatless day. Vegan is always tough. You have to do a lot of layering of flavors to get good flavor and to please Ben's meat eating palette. Meat and dairy are a easy way to add flavor to meals. It takes a true Chef to really create big flavor using no animal products at all. Plus, on the clean diet no soy products are allowed so adding some tofu is a no, no in this as well. So this one some may want to skip if you are not ready to have three pans going at the same time and keeping track of nuts form burning in the oven. I have a couple of different ways I make stuffed Portobellos. This is one recipe that I created back last year when I was Vegan. I had to omit the Balsamic Vinegar from the recipe because of the sulfates. I did use chicken broth in the Quinoa though this time.

Apple Pie Shake

  • Shake for the two of us: with scoops of Vanilla Nourish and Move with: two diced small fuji apple, tablespoon of frozen cranberries, dash cinnamon, dash nutmeg, dash pumpkin pie spice, 12oz half water, 8oz almond milk, ice, natural calm, tablespoon of flax seed meal, tablespoon of almond meal and two small packets of Stevia.
  • Matcha Green tea with juice and zest of a couple of wedges of a lemon and Stevia.



This is a long one:

Stuffed Vegan Portobello Mushrooms with a side of Quinoa(not vegan, but can be)


  • Take out your rice cooker
  • add 3/4 cup of Lentils
    add some Thymeadd a pinch of Kosher Salt
    a couple of good cranks of the pepper mill
  • 1 cup of water
  • 1 cup of organic free range and gluten free chicken broth(or good quality organic veggie broth)
    Let cook until cooker turns it self to warm or off. Stir periodically while it is cooking.
while the Quinoa is cooking do the fallowing
  • grab a sauce pan and boil about 1 and 1/2 cups of water
  • add dashes of thyme, oregano, black pepper and kosher salt(add once you have added lentils to water).
  • add 3/4 cup of French Green Lentils, wash well and pick out any thing that looks foreign
  • Once water and herbs start to boil in the pan add lentils and salt. Let boil for 3 minutes, then let cook for 45 minutes.
Start your Mushrooms while your lentils are cooking
  • Take two large portobello mushrooms, wipe clean or rinse and dowel dry, salt and pepper them, both sides
  • Grab a heavy fry pan and add a guzzle of Grape seed Oil, coat the pan with a brush, turn up heat to medium high. Once Pan is hot add Portobellos and press with a spatula, flip and slightly press until soft and cooked all the way through on both sides
  • Grab a Saute pan, add a guzzle of olive oil to the pan and set to medium high heat.
while watching and flipping your mushrooms

  • turn your oven to about 300 degrees
  • grab a cookie sheet
  • grab a handful of walnuts(all my nuts are in the freezer so they don't spoil) and put on cookie sheet and place in per-heated oven for about 10 minutes, check on them till they look toasted and warm, do not let them burn. Take them out and chop.
After you have put the nuts in the oven start the veggies

  • Grab about a quarter of a head of cauliflower and chop into small pieces
  • then grab four chard stems, rip leaves from the stems and rinse well, towel roll dry or salad spin them dry, chop the leaves up
  • chop two garlic cloves
  • roughly chop a quarter of a red onion
  • After oil gets pretty hot in Saute pan add a leaf to pan to see if it hisses, if it does toss in the chard and cauliflower and saute until the leaves break a bit then toss in red onion and then garlic, saute and toss and toss and cook until cauliflower is slightly soft
After the Qunioa is done you should be done with mostly every thing. Take a plate and spread a good layer of Quinoa, place a portobello mushroom on top of the Quinoa, spoon the Lentils into the mushroom to make a nice mound, then the kale and cauliflower, sprinkle with chopped Italian flat leaf parsley or fresh thyme, sprinkle the chopped walnuts, add some lemon zest and squeeze a half of a lemon on top of the whole thing. You can also do a drizzle of a fine Extra Virgin Olive Oil as well if you want. Enjoy:)


3pm Shake
Ben is having serious cravings for sweets. He said "can you some how make the shake taste like a chocolate Pumpkin Cheese Cake??"
Poof here is my best effort to make this happen for him:

*Don't forget I make this for two servings
  • Two Scoops of Chocolate Nourish and two scoops of move
  • two large tablespoons of pumpkin pure
  • dashes of: Cinnamon, pumpkin pie spice, nutmeg
  • two packs of Stevia
  • one tablespoon of flax seed meal
  • one tablespoon of almond meal
  • 10oz of water and 8oz of almond milk(make sure you are using the unsweetened kind) about half a cup of ice.

Gave it to Ben and he was beyond happy:)

Lite Dinner

Dinner I just made the same salad from yesterday I just put the left over lentils on top with some chopped raw almonds. I dolloped some Vegan pesto on top, squeezed a lemon over the salad, topped it with the lemon zest. Did a drizzle of Extra Virgin Olive Oil, salt, pepper and garlic flakes.


I weighed myself after my first morning shake and I came in at 148.5 pounds. Ben forgot to weigh himself. Both of us feel totally normal now. Going to the bathroom more often for sure then the first couple of days.

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