97 Days of Clean Eating Day 54

posted by Ashley Millon -

Breakfast: Groovy Green Smoothie 

http://allrecipes.com/

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.

Snack: Four-Berry Salad

http://www.marthastewart.com/

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.

Lunch: Chickpea Salad 

http://www.foodnetwork.com/

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.

Dinner: Fish Soup/Stew

http://www.simplyrecipes.com/

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.


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