97 Days of Clean Eating Day 70

Ingredients

• 1¼ cups fresh berries
• ¾ cup low-fat plain yogurt
• ½ cup orange juice
• 2 tablespoons nonfat dry milk
• 1 tablespoon toasted wheat germ
• 1 tablespoon honey
• ½ teaspoon vanilla extract

Preparation

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

INGREDIENTS

• 500g natural almonds

• 2 cloves garlic, very thinly sliced widthwise

• Finely grated zest and juice of 2 lemons

• 1 tablespoon flaked sea salt

METHOD

• Step 1

  Preheat oven to 170°C. Combine almonds, garlic and lemon zest and juice in a bowl, and stand for 15 minutes.

• Step 2

  Transfer almond mixture to a roasting pan, scatter with flaked sea salt and roast, stirring occasionally, for 40 minutes or until mixture is dry and crisp. Cool. Serve as part of a meze selection or with drinks.

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.

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.