97 Days of Clean Eating Day 81

Ingredients

• 4 ice cubes
• 1/4 fresh pineapple - peeled, cored and cubed
• 1 large banana, cut into chunks
• 1 cup pineapple or apple juice

  Directions

  1. Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. Puree on high until smooth.

INGREDIENTS

• 2 3/4 cups old-fashioned rolled oats
• 3/4 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 cups packed light-brown sugar
• 3/4 tablespoons (1 1/2 sticks) unsalted butter, softened
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 1 1/2 cups walnuts (5 1/2 ounces), toasted and chopped
• 1 cup dates (5 ounces), pitted and chopped
• Vegetable-oil cooking spray

DIRECTIONS

1. Preheat oven to 350 degrees. Stir together ground oats, flour, 1 cup whole oats, baking powder, salt, cinnamon, and allspice in a large bowl; set aside.

2. Put brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla, scraping down sides of bowl as needed.Reduce speed to low. Add oat mixture, and mix until just combined. Mix in walnuts and dates.

3. Coat a 9-by-13-inch baking dish with cooking spray. Spread batter evenly in dish. Scatter remaining 1/2 cup whole oats over top. Bake until golden and a cake tester inserted into center comes out clean, about 35 minutes. Cool completely in pan on a wire rack; cut into bar

Ingredients

• 1 
large shallot, diced small
• 3 tbsp fresh lemon juice
• 2 tbsp 
roasted walnut oil or 
extra-virgin olive oil
• 2 tbsp grape seed oil
• 5 tbsp whole-milk kefir
• 10 oz 
frisée (2 small heads), cored and leaves cut 
into 1-inch pieces
• 4 oz 
radicchio (½ small head), halved lengthwise and 
cut into ⅓-inch slices
• 7 
small radishes (preferably the French variety, if available), quartered
• 2 
Persian cucumbers, 
sliced in half lengthwise and cut diagonally 
(¼-inch thickness)
• 2 
apples (Fuji, Pink Lady or Honeycrisp), cored and sliced into 1/8-inch slices
• 3/4 cup 
roughly chopped 
fresh flat-leaf parsley
• 1/3 cup 
fresh mint leaves, 
roughly chopped
• 1/2 cup 
toasted unsalted walnuts, roughly chopped
• Kosher salt (or sea salt) and ground black pepper, to taste

• Preparation

  1. In a small container with a tight-fitting lid, combine shallot, lemon juice, walnut and grape seed oil, close lid tightly; shake well. Add kefir and shake again.
  2. In a large bowl, combine frisée, radicchio, radishes, cucumbers, apples, parsley, mint and walnuts. Pour dressing over top and toss.Season with salt and pepper.

Ingredients

• 3 tablespoons olive oil
• 1 pound rump roast, cut into small cubes
• 2 onions, chopped
• 4 cloves garlic, crushed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper (optional)
• 2 bay leaves
• 3 1/2 cups beef stock
• 1/2 (10 ounce) can enchilada sauce
• 1 (4 ounce) can diced green chile peppers
• 3 ounces tomato paste
• 2 (15 ounce) cans pinto beans, drained
• Add all ingredients to list

Directions

1. Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
2. Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
3. Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.