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Sabtu, 16 April 2016

Healthy Breakfast Recipe Brown Rice Flour Pancake

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A healthy breakfast is still imperative for the clean eating diet--no matter what!

Despite recent popularity gain of intermittent fasting which results in some practitioners skipping breakfast, in clean eating, breakfast is still an important meal. Eating breakfast helps with weight loss and weight management by staving off hunger later in the day, boosting both physical energy and brain functions, and jump-starting metabolic rate.

Some breakfast ideas, however, arent healthy and dont fit the clean eating diet.

Pancakes, for example, are loaded with simple carbs, refined sugar and empty calories. Theyre fluffy; theyre tasty; but they arent clean.

Brown rice flour pancake, however, is a fantastic substitute.

Made with finely ground brown rice which undergoes less processing (hulling) than white rice and retains most of rices nutritional values, brown rice flour makes equally tasty meals and baking treats and is gluten-free and clean eating.

In pancake, like todays healthy breakfast recipe, brow rice flour works too.

The pancake is easy-to-make and tasty, especially when topped with real maple syrup and banana slices. Its like eating dessert for breakfast, but without the guilt!

I hope you like the recipe!

Healthy Breakfast Recipe: Brown Rice Flour Pancake

Ingredients:

- 1 table spoon of organic brown rice flour
- 2 eggs
- 1 pinch of sea salt
- 1 banana
- 1 table spoon of real organic maple syrup
- 2 tea spoons of organic coconut oil

Directions:
1. In a mixing bowl, crack eggs and slightly whisk them.
2. Add brown rice flour, and slowly whisk until flour and eggs are evenly blended.
3. Heat skillet. Add coconut oil.
4. Pour flour and egg mix onto skillet. Cook one side thoroughly, flip and cook the other side. (Same as pancakes.)
5. Transfer pancake onto a plate. Add real maple syrup and banana slices.

Enjoy!

Thank you for your time!

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Bye for now.

Rabu, 13 April 2016

Saras Braised Leeks

I love that so many of my friends are interested in food, some of them are even full blown foodies at this point. This has always meant dinners out at great restaurants, amazing cheese plates or decadent desserts at parties, and there is always someone to share a good bottle of wine with. I feel blessed to have never heard the phrase “lets go get a Big Mac” when taking suggestions for the evenings festivities. More recently this has also translated into getting some outstanding recipes e-mailed to me from my fellow food lovers which I fully support and thrills me greatly.

So when I was looking for a side to go with my new improved purple version of Rachel Rays rosemary chicken it seemed fitting to use a recipe sent to me by the only other person I know that condones the use of Rachel Ray recipes. Sara and I have been exchanging favorite Rachel Ray recipes for awhile so I was pretty sure I could trust the leek recipe she sent my way to be good. And it was.

As the fella started saying recently, “Everything is better with leeks.” It is our French cooking mantra. So a recipe involving nothing but leeks cooked to perfection is not surprisingly really great. The only difficult part is getting the darn things clean, leeks are sneaky gritty buggers. Thankfully the recipe includes in depth instructions to battle the dirt.

It looks like a lot of work but it really isnt that difficult once you get things going. Though I did get impatient waiting for the wine to reduce and ended up with a soupy sauce that was still tasty. Though it didnt really cling to the leeks. Fittingly enough this recipe finally gave me a reason to open the bottle of Four Buck Chuck Saras fella, the infamous German left here after my last party. It was a truly undrinkable bottle of wine that got put to good use so it can stop taunting me from the back of the refrigerator.

Thanks for the recipe idea Sara.

Saras Braised Leeks

6 large leeks
3/4 cup oil (approximately)
1 cup shallots, sliced
1 tablespoon thyme leaves
1/2 cup dry white wine
1 1/2 to 2 cups chicken or vegetable stock
kosher salt and freshly ground black pepper

Preheat the oven to 400°F.

Remove any bruised outer layers from the leeks. Trim leaving the root end intact, then trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached. Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them. Shake the leeks well to dislodge the dirt stuck inside. Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl. Repeat the process until the water is clean. Place the leeks, cut side down, on a towel and pat dry completely.

Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.

Heat a large saute pan over medium-high heat for 2 minutes. Pour in 1/4 cup olive oil, and wait 1 minute for it to heat. Place the leeks in the pan, cut side down, being careful not to crowd them. (you will probably need to saute them in batches. Add more olive oil to the pan as needed, for each batch.) Sear them 4 to 5 minutes, until they are golden brown. Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes. Transfer them to a large gratin dish, lining them up, cut sides facing up. (Choose a baking dish or gratin dish that can go from oven to table and that will accommodate all the leeks.)

Pour 1/4 cup olive oil into a pan and heat over medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook about 5 minutes, until the shallots are just beginning to color. Add the white wine and reduce by half. Add 1 1/2 cups stock, and bring to a boil over high heat. Pour the liquid over the leeks. The stock should not quite cover them; add more stock if necessary.

Braise in the oven 30 minutes, or until the leeks are tender when pierced.

Selasa, 12 April 2016

Clean Eating Weight Loss Meal Plan 106

Breakfast

Farm House Omelet and Feta Spinach

Nothing beats starting the day with a low-carb breakfast full of eggs, veggies and cheese. In this combo, you get protein, vitamins, antioxidants and monounsaturated fat. Plus, fluffy eggs go well with sauteed spinach and melted feta. Hope you enjoy this breakfast soon!

Mid Morning Snack

Roasted Salted Green Peas

These roasted green peas offer the wholesome sweetness of green peas, enhanced by a pinch of salt. They are crunchy, fun to eat, and easy to pack up.

Lunch

Turkey, Bacon and Lettuce Wrap

Using whole wheat tortilla wrap and crushed turkey bacon, this classic lunch becomes cleaner and healthier. Its simple, delicious and filling--perfect for a quick lunch break.

Afternoon Snack

Adding apples and walnuts to guacamole gives the dip a sweet and crunchy bite. Its inventive but still delicious.

Curious about the recipe? Find it at Apple Walnut Guacamole.

Dinner

Honey Maple Glazed Pork Slices with Broccoli Slaw on the Side

This unique clean eating meal is savory and sweet, with tender pork slices in flavorful maple-hinted sauce. Its also easy to do, so therefore absolutely worth a try!

Find recipe at Simple Healthy Dinner: Honey Maple Glazed Pork Slices.

Visit Honey Maple Pork Slices for recipe!

Thats all for today.

By the way, Happy Friday!

Hope you have a wonderful weekend, and thanks again for visiting Clean Eating Weight Loss Meal Plan!

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Minggu, 10 April 2016

Clean Eating Weight Loss Meal Plan 117

Yum

Breakfast

Organic Oatmeal with Banana Slices, Cinnamon and Real Organic Maple Syrup

We recommend Coombs Family Organic Maple Syrup

Mid Morning Snack

Brads Raw Sweet Potato Chips

Get them here.

Lunch

Butter-Seared Shrimp in Balsamic Vinaigrette, Whole Wheat Toast and Tomatoes on the Side

Afternoon Snack

Grapes

Dinner

Herb-Rubbed Broiled Chicken Breast with Steamed Green Beans on the Side

Thanks for your time!

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Hope to see you next time!

Sabtu, 09 April 2016

Crockpot Ratatouille

Some books are begging to be judged by their covers, cliché or no. Seriously with a title like How to Make Love and Dinner at the Same Time how can you open the glossy little textual vixen without preconceived notions?

The fella and I found this little treat on our last cookbook hunting mission at the library. We just go to the closest library on that particular day were running errands, swoop in and grab an arm load of cookbooks each, then go home and play the lets make a menu for the week game. I grab a pile of French cookbooks and the fella finds a couple on Asian cuisine and whatever else is tickling his Scorpio-ian fancy right about then. This time that happened to be cookpot books.

Surprisingly the recipes in the book are pretty decent and hit upon all the major cuisines without bastardizing them too badly. Rebecca Field Jager should probably stick to the recipes however. On every page there is also a little Sex in the City-esque tip about sex and being a sassy hot lady. It isnt cute and it distracts from the actual point of the book. Crockpotting to have more time to get your grove on is a nice idea, Ill take advice on the former but I can handle the latter thank you very much. And should I ever need any pointers I cant imagine trusting advice about sex found in the cooking section.

Criticism aside her ratatouille was really good. After chopping up the veggies you have nothing else to do. Turn on the crockpot, go to work, come home, eat dinner. A traditional French meal that cooked while I wasnt in the kitchen, it was a nice change of pace. This went perfectly with the Broccoli and Red Pepper Penne though it was missing a little complexity of flavor. I couldnt quite tell what it was missing but after looking at some other ratatouille recipes it could be thyme and rosemary, Ill have to make it again to tweak it but that would be my guess for now.

The Vinedos de la Posada Malbec I opened with the meal rounded out an already amazing experience. Im on a real Malbec kick as of late. This one especially wins points for being organic, fair trade and made with no added sulfites. It has the South American spicy bite and big dark fruit of a New World Malbec but has the light drinkability of Malbecs from Cahors without being boring and flabby. Its the Malbec I go for when I want to treat myself a little, though I dont have to considering how many out of this world Argentinian Malbecs there are for under $10.

The Conquista Malbec is about $7, drinks like a $30 or more bottle, and sells out every time the day we get a couple cases in the wine store. Ive been carrying on a sordid love affair with it for years. And with a new book full of crockpot recipes I have even more time to spend looking longingly into its plum colored depths.

Crockpot Ratatouille

1 eggplant, sliced
2 zucchini, sliced
1 red pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 28-ounce can diced tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
(the original recipe is missing these last two spices which are in traditional ratatouille and would add to the flavor profile greatly)

To remove bitter juices, sprinkle eggplant with salt and let sit in colander to drain for about 20 minutes. Rinse then pat dry.

Cut up all the vegetables and add them with the spices to the crock pot. Cook on low for 6 to 8 hours.

Original recipe from How to Make Dinner and Love at the Same Time.

Jumat, 01 April 2016

Healthy Lunch Recipe for Weight Loss Meal Plan Veggie Quinoa Wrap

Yum

Veggie wraps may be one of the easiest of healthy lunch recipes to make, but do they taste good?

I felt skeptical too, but love the idea of combining healthy foods like veggies and whole grain, and decided to create my own veggie wrap. Because Im a fan of Middle Eastern flavors, I used ingredients like hummus and tahini. To balance the strong flavors, I added blander foods like beans and quinoa.

This healthy lunch recipe turned out delicious! And of course, as expected, it was simple to do as well.

If you have a chance, you should absolutely give it a try--and add it to tomorrows clean eating and weight loss meal plan.

Healthy Lunch Recipe: Veggie Quinoa Wrap

Ingredients:

- Whole wheat tortilla

- 1/2 cup of cooked organic quinoa

- 2 table spoons of hummus

- 1 tea spoon of Tahini

- 1 pinch of sea salt

- Roasted minced garlic and red peppers

- 1 cup of romain leaves

- 1 cup of cooked kale

- 1 lemon wedge (or 1 tea spoon of lemon juice)

- 2 tea spoons of Tamari soy sauce

- 1 table spoon of apple cider vinegar

Directions:

1. Lay tortilla wrap flat on a plate.

2. In a mixing bowl, add all other ingredients, and mix well.

3. Spread mix evenly on tortilla.

4. Roll tortilla into a wrap and cut in half.

5. Enjoy!

There you go.

Healthy, tasty and one of the easiest healthy lunch recipes Ive tried. See? Healthy foods dont always taste bad. I hope you enjoy this veggie and quinoa wrap as much as I did.

Thanks for visiting Clean Eating Weight Loss Meal Plan!

Again, I hope you enjoyed todays clean eating recipe.

And please come back for more healthy lunch recipes and clean eating ideas!

See you soon.

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Healthy Lunch Recipe Avocado Tomato Open Face Sandwich

Yum

A HUGE misconception about the clean eating diet is that clean eating meals, or weight loss foods in general, require fancy, exotic ingredients and complicated steps to make.

In reality, a clean eating diet is simple: use as little processed ingredients as possible, and make quick and easy meals. For these reasons, clean eating has gained much popularity in the last few years. Its simple, tasty and creates a healthy lifestyle. Whats not to like?

Clean eating diet can also help you lose weight, because eliminating processed ingredients eliminates refined sugar, hydrogenated oil and all the harsh artificial ingredients that induce weight gain. By simplifying your meals, you reduce unnecessary calories--and most of them develop into fat.

Todays healthy lunch and clean eating recipe reflects just the simplicity that defines clean eating.

With only five ingredients, this juicy, delicious and completely clean sandwich was a pleasure to both make and eat.

Plus, it took less than five minutes to make. We all like that, dont we?

Healthy Lunch Recipe: Avocado Tomato Open Face Sandwich

Ingredients:
- 1 piece of whole wheat bread, slightly toasted
- 1/2 avocado, peeled, de-cored and sliced
- 2 slices of tomato
- 1 slice of all-natural swiss cheese
- 2-3 leaves of basil, broken
- 1 tea spoon of extra virgin olive oil and 1 tea spoon of organic balsamic vinegar (optional)

Directions:
1. Slice toast in halve, and lay each piece on a plate.
2. Stack swiss cheese, avocado slices and tomato on top.
3. Splash basil leaves. Then drizzle olive oil and balsamic vinegar, if you choose to use them.

Thats all. Now enjoy each bite.