97 Days of Clean Eating Day 46

INGREDIENTS

• 1 cup low-fat milk
• 2 large eggs plus 2 large egg whites, lightly beaten
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 8 slices whole-wheat sandwich bread
• Nonstick cooking spray
• 1/4 cup apple butter
• 2 teaspoons confectioners' sugar     

DIRECTIONS 

1. Preheat oven to 250 degrees. In a large shallow dish, whisk together milk, eggs and egg whites, granulated sugar, vanilla, and pumpkin pie spice.

2. Place 4 bread slices in milk mixture and let soak 1 minute per side. Coat a large nonstick skillet with cooking spray and heat over medium. Add soaked bread to skillet and cook until golden brown, about 8 minutes, flipping once. Transfer to a wire rack set in a rimmed baking sheet and place in oven. Wipe out skillet. Repeat with remaining bread.

3. Spread each of 4 slices with 1 tablespoon apple butter. Top with remaining slices and dust with confectioners' sugar. Serve immediately.

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
• 1 teaspoon cayenne pepper
• 1 tablespoon cumin seed
• Coarse salt

DIRECTIONS

1. Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

Ingredients

• 8 ounces whole-wheat rotini or fusilli
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 3 cloves cloves garlic, sliced
• 8 ounces sliced white mushrooms (about 3½ cups)
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 14-ounce can diced tomatoes with Italian herbs
• 8 cups baby spinach
• ½ teaspoon crushed red pepper (optional)
• ¾ cup part-skim ricotta cheese 

  Directions

  1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
  3. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
  4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
     
     

Ingredients

• 4 cloves garlic, minced
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground pepper
• 6 cups vegetable broth or reduced-sodium chicken broth
• 2 cups water
• 3 cups chopped cauliflower
• 1¾ cups lentils
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• ½ cup chopped fresh cilantro
• 2 tablespoons lemon juice

  Preparation

  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.