97 Days of Clean Eating Day 54

Ingredients

• 1 banana, cut in chunks
• 1 cup grapes
• 1 (6 ounce) tub vanilla yogurt
• 1/2 apple, cored and chopped
• 1 1/2 cups fresh spinach leaves

  Directions

  1. Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

INGREDIENTS

• 1 tablespoon balsamic vinegar
• 2 teaspoons light-brown sugar
• 1 1/2 cups strawberries, hulled and halved, or quartered if large
• 1 cup blueberries
• 3/4 cup raspberries
• 1/2 cup blackberries
• 2 tablespoons small mint leaves
• 1/4 cup toasted walnuts or pecans, coarsely chopped (optional)

• DIRECTIONS

  1. In a medium bowl, whisk together vinegar and sugar.

  2. Add strawberries, blueberries, raspberries, blackberries, and mint. Toss to combine. Transfer to serving bowls and sprinkle nuts over top if desired.

Ingredients

• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 small red onion finely chopped
• 1 small red bell pepper, finely chopped
• A few ribs celery and leafy tops, chopped
• 1 clove garlic, minced or grated then grinded into a paste with salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons rosemary, finely chopped, a few sprigs
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

• Directions

  1. Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

Ingredients

• 6 Tbsp olive oil
• 1 medium onion, chopped (about 1 1/2 cups)
• 3 large garlic cloves, minced
• 2/3 cup fresh parsley, chopped
• 1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices
• 2 teaspoons tomato paste (optional)
• 8 oz of clam juice (or shellfish stock)
• 1/2 cup dry white wine (like Sauvignon blanc)
• 1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
• Pinch of dry oregano
• Pinch of dry thyme
• 1/8 teaspoon Tabasco sauce (or more to taste)
• Freshly ground black pepper to taste
• Salt to taste

Directions

1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

2 Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.