Clean Day 4 & 5

We started off the morning with another Thanksgiving themed shake. I know from my nutrition training it is better to keep things consistent. When I get sick of the shake I will switch to my Island Paradise shake recipe. So lunch was another "make enough for two days" which again is from the same school of thought. So this recipe is all my own. I make these with meat and also without some times and totally vegan. These are my meat loaf balls. Same principle of making a meat ball but adding things that go in meat loaf instead and some things that you may never thought to add. I pack mine with lots of vegetables so the are nutritionally dense. Ben eats them right up so that is what counts. I make them tomato free or with because of the clean limitations these are tomato free and the cheese I am using is a Almond milk cheese that I was trying out before the diet. It actually taste like real sharp cheddar and melts really well. It is by Lisanatti Foods and called The Original Almond Cheddar Style. Now this does have casein in it and some expelled pressed canola oil(already e-mailed the company about using grape seed oil instead and finding a different protein besides casein or whey as well). I would actually use Daiya usually because of the diet also that it is casein free as well, but this bag was already open so I wanted to use it up. You can leave the cheese alternative out and add four tablespoons of nutritional yeast instead to get that cheesy flavor and loads of B vitamins as well if you are fallowing Clean to the letter.

What you need to make them:
1 1/2 or a little less pounds of extra lean(99% fat free) organic ground turkey (basically a package)
1 cup of shredded carrot
1 cup of finely chopped kale
1/2 cup of finely chopped red onion
4 chopped garlic cloves or 1 tsp of garlic powder
1 cup of finally chopped mushrooms
1/2 cup of Daiya cheese or whatever you like  (four rounded tablespoons of Nutritional Yeast)
1/4 cup of brown rice flour
2 tbsp of Dijon mustard
about 7 cranks of a pepper mill
1/2 tsp of kosher salt
1/2 tsp of Creole Seasoning
*I used 1/2 tsp of each organic blend of pepper and garlic seasoning and Organic No-Salt seasoning from Costco as well.
3 flax seed faux eggs (three rounded tablespoons of flax seed meal with six tablespoons of water)
2 tbsp of grape seed oil
1 tsp of tapioca starch if you have it

Turn oven on to 400 degrees. Line a baking sheet with parchment paper and make your faux flax seed eggs in a small bowl and set aside.

I have a mini prep food processor and I finally chopped my onions, carrots and kale in it. If you do not have one just chop the veggies as small as you can and add to a large bowl. Add your faux flax seed eggs and don't for get the oil!

Add your meat and the rest of your ingredients and mix well. Then take about a little more then a 1/2 cup of the mixture an shaped into tight balls.

Place on parchment paper and put the tray in the oven for about 20 minutes. If you are using ground Turkey with more fat then the balls could take about 30 minutes, maybe 40 depending on your oven.

They will be darker in color and hard when pushed when done. Also you could cut one in half a bit if you are not sure. They should be cooked all the way through and no pink!

I made some quinoa with veggie broth, some spices in our rice cooker. Also a  nice dark leaf side salad with a a simple lemon, olive oil, Dijon mustard, pepper and Organic no-salt spice blend dressing. Ben at it before my eyes!


We had our after noon shake which was a repeat from yesterday. The we went to the gym and came home had humus roll ups and some coconut water mixed with sparking and a wedge of lime. The roll ups where Brown rice tortillas, dark leaf lettuce mix, slices of avocado. Dijon mustard, Fallow Your Heart Grape seed Vegenaise and some Cajun spice. These are great for a quick lunch as well and they make a great lite dinner option for the Clean diet.

We are doing well and feeling great.