97 Days of Clean Eating Day 33

Citrus Berry Smoothie- Breakfast


Recipe from www.eatingwell.com 

Prep Time: 5 min

Ingredients: 

1 1/4 cups fresh berries

3/4 cup low-fat plain yogurt

1/2 cup orange juice

2 tablespoons nonfat dry milk

1 tablespoon toasted wheat germ

1 tablespoon honey

1/2 teaspoon vanilla extract

Prep:  Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.


Roasted Almonds with Lemon and Salt-Snack


ReRecipe from www.health.com  

  • 3 cups unblanched almonds
  • 1 1/4 cups fresh lemon juice
  • 2 tablespoons kosher salt
  • 1 tablespoon extra-virgin olive oil
  •  
  • Preheat oven to 350°. Soak nuts in juice for 30 minutes. Remove nuts with a slotted spoon. Spread in a single layer on a baking sheet.Bake at 350° for 15 minutes. Place the nuts in a large bowl; toss with salt and oil. Return nuts to baking sheet, and bake 10 minutes longer, or until lightly browned.

Lasagna-Stuffed Zucchini-Lunch

Recipe from www.eatingwell.com 

Ingredients

  • 2 large zucchini
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup part-skim ricotta
  • 1 large garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 6 ounces cooked Italian chicken sausage (about 2½ links), chopped
  • 1 cup diced fresh tomatoes
  • 1 teaspoon Italian seasoning
  • ⅓ cup finely shredded Parmesan cheese

Preparation



  1. Preheat oven to 425°F.
  2. Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell (discard the pulp). Brush the cut sides with oil and sprinkle with salt and pepper.
  3. Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.
  4. Spread about 2 tablespoons of the ricotta mixture in each zucchini half. Top with equal portions of the sausage mixture. Place the zucchini boats in a 9-by-13-inch baking pan and cover with foil.
  5. Bake for 25 minutes. Remove the foil and sprinkle the zucchini with Parmesan. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes more.



Garlic Roasted Salmon & Brussels Sprouts-Dinner

Recipe from www.eatingwell.com 

Ingredients

  • 14 large cloves garlic, divided
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh oregano, divided
  • 1 teaspoon salt, divided
  • ¾ teaspoon freshly ground pepper, divided
  • 6 cups Brussels sprouts, trimmed and sliced
  • ¾ cup white wine, preferably Chardonnay
  • 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
  • Lemon wedges

 

Preparation

  1. Preheat oven to 450°F.
  2. Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, ½ teaspoon salt and ¼ teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
  3. Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and ½ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.


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