97 Days of Clean Eating Day 73

Breakfast: Maple Nut Granola 

http://www.marthastewart.com/

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.

Snack: Ham and Apple Wraps w/ dip 

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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.

Lunch: Cherry Balsamic Chicken Salad w/ Quinoa

http://www.marthastewart.com

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 ΒΌ 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.


Dinner: Mahi Mahi w/ Pineapple & Red Peppers 

http://www.cleaneatingmag.com


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.

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