97 Days of Clean Eating Day 73

INGREDIENTS

• 3 1/2 cups old-fashioned rolled oats
• 1/4 cup chopped pecans
• 1/4 cup chopped almonds
• 1/4 teaspoon coarse salt
• 5 teaspoons vegetable oil
• 5 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.

2. Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.

INGREDIENTS 

• 1/4 cup plain low-fat yogurt
• 1 to 2 teaspoons Dijon mustard
• 1 Granny Smith apple, cored, quartered, and cut into 16 equal-size wedges
• 4 ounces cheddar cheese, cut into 16 pieces
• 4 ounces thinly sliced deli ham, cut lengthwise into sixteen 1-inch strips

DIRECTIONS

1. In a small bowl, stir together yogurt and mustard until smooth; set dip aside. On one apple wedge, center a piece of cheese; wrap tightly around middle with a strip of ham. Repeat with remaining apple, cheese, and ham. Serve with dip on the side.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tsp each ground allspice and cumin
• 1/2cup quinoa, rinsed
• 1/2 cup balsamic vinegar (TRY: Bionaturae Organic Balsamic Vinegar)
• 1/2 cup diced red onion
• 1/4 cup dried unsweetened cherries
• 1/8 tsp red pepper flakes, or as desired
• 1/4 cup slivered toasted unsalted almonds
• 1 tbsp toasted sesame oil
• 1/2 tsp each sea salt and ground black pepper
• 1 packet stevia
• 4 cups arugula

Preparation

1. Sprinkle chicken with allspice and cumin and mist with cooking spray. Heat a large nonstick skillet on medium-high. Add chicken and cook for 5 to 6 minutes per side, until no longer pink in center. Transfer to a cutting board and set aside until cool enough to handle.
2. Meanwhile, cook quinoa according to package directions. Drain with a fine mesh sieve and immediately rinse with cold water, shaking sieve to remove excess water; set aside.
3. Return skillet to medium-high heat and add vinegar, onion, cherries and pepper flakes. Bring to a boil and continue to cook, constantly stirring and scraping up browned bits from bottom of skillet, for 2 to 3 minutes, until mixture is reduced to about ¼ cup; set aside to cool.
4. Cut chicken into bite-size pieces and transfer to a medium bowl. Stir in quinoa, balsamic mixture, almonds, sesame oil, salt, black pepper and stevia. Divide arugula among plates. Top with chicken mixture, dividing evenly.

Ingredients

• 2 1/3 cups low-sodium chicken broth, divided
• 1 cup whole-wheat couscous
• 2 tsp olive oil
• 4 4-oz boneless, skinless mahi mahi fillets
• 1/4 tsp each sea salt and fresh ground black pepper
• 2 cups chopped fresh pineapple
• 1 red bell pepper, diced
• 2 tbsp chopped fresh chives

Preparation

1. In a small saucepan, bring 1 1/3 cups broth to a boil on high heat. Stir in couscous. Remove from heat immediately, cover and let sit for 5 minutes, until liquid is absorbed.
2. Meanwhile, in a large skillet, heat oil on medium-high. Season both sides of mahi mahi with salt and black pepper. Add mahi mahi to skillet and cook for 1 minute per side, until golden. Remove from pan and set aside.
3. Add pineapple and bell pepper to skillet and cook on medium-high for 2 minutes, until soft, stirring occasionally. Stir in cooked couscous, remaining 1 cup broth and chives and mix well. Arrange mahi mahi on top of couscous mixture, cover with foil and cook for 2 minutes, until mahi mahi is tender and steaming under foil.