97 Days of Clean Eating 36

Bagel Gone Bananas- Breakfast

Recipe from www.eatingwell.com 

 

 

Prep Time: 5 Min

Ingredients: 2 tablespoons natural nut butter, such as almond, cashew or peanut 1 teaspoon honey Pinch of salt 1 whole-wheat bagel, split and toasted 1 small banana, sliced

Prep: Stir together nut butter, honey and salt in a small bowl. Divide the mixture between bagel halves and top with banana slices.


Grilled Zucchini Roll-Ups With Herbs and Cheese-Snack 

ReRecipe from www.health.com  

 

 

Preheat grill or grill pan to medium. 2. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.3. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork. 4. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator. 


Mediterranean Veggie Burgers-Lunch 

Recipes from www.cleaneatingmag.com 

Serves: 6Hands-on Time: 20 minutesTotal Time: 1 hour

Veggieburger500x500

INGREDIENTS:

  • Olive oil cooking spray
  • 2 15-oz BPA-free cans unsalted chickpeas (aka garbanzo beans), drained and rinsed
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 cup whole-wheat panko bread crumbs
  • 1/2 cup frozen chopped spinach, thawed
  • 1/2 cup sliced green onions
  • 1/3 cup natural unsalted tahini (TRY: Once Again Natural Tahini)
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped pitted black olives
  • INSTRUCTIONS:
    1. Preheat oven to 400°F. Mist a large baking sheet with cooking spray.
    2. In a food processor, combine chickpeas, garlic, egg, panko, spinach, green onions, tahini, cilantro, lemon juice, oil, salt, cumin and coriander. Pulse until almost smooth. (NOTE: Do not over-mix; leave a few chunks of chickpeas in mixture.) Transfer mixture to a large bowl and fold in peppers, feta and olives.
    3. Shape mixture into 6 equal patties and transfer to baking sheet, flattening each patty slightly. Bake for 40 minutes, turning halfway, until golden brown.
  • TIP: Serve with out exclusive Tahini Lemon Dressing!

Butternut Squash Lasagna with Kale Pesto

Butternut Squash Lasagna with Kale Pesto-Dinner

Recipe from www.cleaneatingmag.com  

Serves: 4Hands-on Time: 40 minutes

Total Time: 1 hour, 10 minutes.

INGREDIENTS:

  • 1 tbsp 
+ ½ tsp extra-virgin olive oil, divided
  • 1/2 red onion, finely chopped
  • 2 1/3 cups 
peeled, seeded and finely chopped butternut squash (¼-inch pieces)
  • 1/2 tsp sea salt, divided
  • 1/8 tsp ground nutmeg
  • 1/2 cup fresh orange juice
  • 3 tbsp organic unsalted butter
  • 3 tbsp white whole-wheat flour
  • 1½ cups 
low-sodium chicken broth
  • 6 
whole-grain 
lasagna noodles
  • 5 cups 
chopped kale, thick stems removed (about ½ bunch)
  • 2 cloves garlic
  • 1/4 cup 
blanched unsalted almonds or walnuts
  • 1/2 tsp ground black 
 pepper, divided
  • 1/4 cup 
grated Parmesan 
cheese, divided
  • 1 cup whole-milk ricotta cheese
  • 1 large egg

INSTRUCTIONS:

  1. Preheat oven to 350˚F. Mist 
a rimmed baking sheet and an 
8 x 8-inch baking dish with cooking spray. Set aside.
  2. Heat a large nonstick skillet on medium and brush with ½ tsp oil. Add onion and cook, stirring often, until slightly softened, 2 minutes. Add squash, ¼ tsp salt and nutmeg and cook, stirring often, for 
5 minutes. Add orange juice and bring to a boil. Reduce heat to medium-low, cover and simmer until squash is tender but still holds its shape, about 6 minutes. Set aside.
  3. Meanwhile in a medium 
saucepan on medium, melt butter. Add flour and cook, stirring, for 
1 minute. Whisk in broth and bring to a simmer. Reduce heat to low until sauce thickens slightly, 3 to 
4 minutes. Set aside.
  4. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender, about 10 minutes. Using tongs, transfer noodles to prepared sheet, separating gently. Cut each noodle in half crosswise 
to yield 12 pieces. Set aside.
  5. In same pot of boiling water, cook kale until wilted, about 30 seconds. Drain. In a food processor, pulse garlic until finely chopped. Add almonds, pepper, kale and remaining 1 tbsp oil and ¼ tsp salt; process until a paste forms. Stir in 1 tbsp Parmesan. Set pesto aside.
  6. In a small bowl, combine ricotta, egg and 2 tbsp Parmesan.
  7. Spread 3 tbsp sauce on bottom of baking dish and cover bottom with 4 noodle pieces. Spread with half of ricotta, one-third of pesto then half of squash mixture. Top with 
4 noodle pieces then with half of remaining sauce. Repeat with remaining half of ricotta, half of remaining pesto and 4 noodle pieces, and spread remaining sauce on top. Add remaining squash and dollop with remaining pesto. Sprinkle with remaining 1 tbsp Parmesan. Cover loosely with foil and bake until cheese is melted and filling is bubbly, about 30 minutes.


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