Wednesday, January 19, 2011

Clean Day 5


Pumpkin Pie Shake
Scoops of Vanilla Nourish and Move with: flax seed meal, almond meal, two cut and seeded small Fuji apples(or one large Fuji apple), cinnamon, pumpkin pie spice, nutmeg, 10oz of water and 8oz of un-sweetened almond milk, half cup of ice, two packets of Sweatleaf brand Stevia and natural calm powder.
Morning Tea
Cranberry Green tea with lime zest and lime juice a sprinkle of Sweatleaf brand Stevia.

*remember this is two servings



Seasoned Brown Rice with Shiitake Mushrooms

  • Grab your rice cooker
  • measure out 3/4 cup of brown rice and wash with water and drain
  • add cup of OGF chicken stalk and cup of water(if you have low sodium stalk use two cups of just the stalk and no water)veggie stalk will work too. If you can find mushroom stalk use it:)
  • add 1/2 cup of roughly chopped Shiitake Mushrooms(or any type)
  • add a couple of cranks of the pepper mill
  • a drizzle of EV Olive oil
  • Let cook until the machine stops but stir periodically while cooking

Lemon Rosemary Chicken

  • Set oven to 375 degrees
  • grab a roasting pan, or a baking dish
  • grab about five to six organic, free range drum sticks(trader joes has them sooo cheap)
  • add them to roasting pan and salt and pepper them
  • sprinkle with some Old Bay Seasoning
  • Sprinkle with about half a tablespoon of fresh rosemary or dried rosemary use a little less if dried
  • zest the out side of a lemon and squeeze the juice over the chicken(lemon lovers use two lemons)
  • drizzle with Grape seed oil
  • wash your hands and mix the chicken in the pan with your hands until all the drum sticks are coated well
  • wash hands again and then put chicken in oven for about 25 minutes
  • after it has baked for 25 minutes baste chicken with pan juices, turn oven to broil setting and broil for 10 minutes more
*Ben and I ate two drum sticks each and the rest where for our lite dinner later in the day

Warm Spinach and Butternut Squash Salad with Shallot Dressing

Prep for Butternut Squash

  • Pre-heat oven to 400 degrees
  • Grab a butternut squash and peel with a peeler that does not have smooth edges(something with little teeth works better on the hard skin of the squash)
  • Cut in half lengthwise(use the sharpest and biggest knife you own, use the stab and pull down method) and scrape out seeds and strings with a spoon, cut into bite size cubes
  • grab a large bowl and toss the cubes with a drizzle of EV olive oil
  • *you can also salt and pepper them at this point but you don't have to. If you don't salt and pepper them you can use them to make Clean Program Friendly treat or you can add them to your smoothies later.
  • Grab a cookie sheet and spread out the cubes on the cookie sheet
  • place in the oven for 30 minutes and toss periodically
Once done pull out of oven, let cool and put half of it in a refrigerator storage container and put in the frig for later in the day or for use with something else.

Caramelized Shallot Dressing Recipe
  • grab a fry pan
  • pour like a teaspoon of EV olive oil in the pan
  • Grab a large shallot, or two small, chop fine and add to fry pan
  • turn stove to medium heat
  • saute shallots and once they start softening add a pinch of kosher salt and give about ten cranks of a pepper mill
  • keep sauteing the shallots until the are starting to brown and become sticky
  • add about a splash of water(one tablespoon) the mixture will bubble keep stirring and scraping up brown bits until the shallots are dark about 3 to 4 minutes.
  • turn off heat and move pan from burner.
  • you can either add a splash of a sulfate free vinegar(if you can find a sulfate free red wine vinegar use that for sure) or squeeze the juice from one whole lemon and mix together.
*The original recipe that you could try after the diet you would add a splash of red wine vinegar and a dollop of Dijon mustard after you take the pan off the burner with more pepper.

Assemble the Salad

Grab about two to three big hand fulls of baby spinach. Pour your shallot dressing over the spinach, take the half of Butternut Squash and add to the top. Sprinkle a little more salt and pepper. Maybe add the zest of the lemon from the lemon that you squeezed to make the dressing. Now toss. You can add another splash of EV olive oil or Sulfate free vinegar if it looks dry. But give it a good mix and toss before you decide.


Lite Dinner

Warm Roasted Chicken and Butternut Squash Caramelized Shallot Dressing

Now I made the Caramelized Shallot Dressing again then removed the dressing from the pan and put it on about two or three big handfuls of baby spinach again in a bowl. This is the difference, next I then I shredded the chicken from our lunch and added it in the fry pan(without cleaning it out from making the dressing) and added about two cups of the roasted Butternut Squash into the fry pan. Then I sprinkled some rosemary and sauteed until heated threw. Then I added the chicken and the butternut squash to the bowl and sliced some red onion about 1/4 cup and then tossed the salad together. I did add another drizzle of olive oil as well. Ben was in love!:)

Ben and I feel good today. I am little tired though. I lost another pound and so did Ben!!!

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