97 Days of Clean Eating Day 74

Breakfast: Autumn Apple Salad II 



  • 4 tart green apples, cored and chopped
  • 1/4 cup blanched slivered almonds, toasted
  • 1/4 cup dried cranberries
  • 1/4 cup chopped dried cherries
  • 1 (8 ounce) container vanilla yogurt


    1. In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

Snack: Spiced Walnuts 



  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 2 cups walnut halves
  • 2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper


  1. In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.

  2. Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

Lunch: Summer Ribbon Salad



  • 2 zucchini, trimmed
  • 1/4 lb all-natural, thin, deli-sliced ham (no added nitrites or nitrates)
  • 1/4 cantaloupe, seeded and cut into 1-inch chunks
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp dried mint (TIP: Fresh mint also works here if you have some on hand, but add it in at the end instead of mixing into dressing.)
  • 1/8 tsp each sea salt and ground black pepper


  1. Run a vegetable peeler lengthwise along the edge of each zucchini to make long ribbons. Stack ham slices and cut into approximately 1 x 5-inch strips.
  2. In a medium bowl, combine zucchini, ham and cantaloupe. In a small bowl, whisk together oil, vinegar, mustard, mint, salt and pepper. Pour dressing over zucchini mixture and toss gently to combine.

Dinner: Chicken Youvetsi



  • 1 tbsp olive oil, divided
  • 2 large skinless, bone-in chicken breasts
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted tomato paste
  • 1/4 cup dry red wine
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups jarred or boxed unsalted diced tomatoes
  • 2 4-inch sticks cinnamon
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1 cup (6 oz) whole-wheat orzo pasta
  • 1/4 cup freshly grated Parmesan cheese


  1. Preheat oven to 375°F.
  2. In a Dutch oven or large ovenproof pot on medium-high, heat 1⁄2 tbsp oil. Sprinkle chicken evenly with salt and pepper. To Dutch oven, add chicken and cook for about 5 minutes, turning to brown on all sides. Remove from Dutch oven and set aside.
  3. Reduce heat to medium and add remaining 1⁄2 tbsp oil to Dutch oven. Add onion and sauté for about 3 minutes, until softened. Add garlic and tomato paste, sauté for 1 minute, stirring. Add wine, and cook for 1 more minute, stirring and scraping up browned bits from bottom of pan with a spoon.
  4. Add broth, tomatoes, cinnamon, bay leaf and oregano. Increase heat and bring to a boil. Return chicken to Dutch oven, placing meat side down in liquid. Cover, turn off heat and transfer to oven. Bake for 30 minutes.
  5. Carefully remove from oven and uncover. Stir in pasta and 2 cups boiling water. Return to oven, uncovered, for another 30 minutes, until orzo is tender and liquid is almost entirely absorbed (it will thicken further upon standing).
  6. Use tongs to transfer chicken to a cutting board. Remove and discard cinnamon and bay leaf. Cover Dutch oven to keep warm. Let chicken cool about 5 minutes, then remove meat from bone and shred into large chun

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