I recommend checking out Tosca Reno's web site with clean eating recipes and her weight loss book. She is the queen of clean eating. I included one recipe here, but you will find plenty more on her web site.
The sun is blazing, the temperature is rising, and the barbeque is calling your name. Get outside and grill up a light and delicious meal full of protein and flavor. Aaaay! Caliente!
1 tsp / 5 ml thyme
1 tsp / 5 ml chili powder
2 cloves of garlic, pressed
1 tsp / 5 ml ground ginger
1/2 tsp / 2 1/2 ml nutmeg
1/2 tsp / 2 1/2 ml cinnamon
1 jalapeno pepper, cored, seeded, and finely chopped
1 tsp / 5 ml freshly ground black pepper
Pinch of sea salt
1 Tbsp / 15 ml lime juice
2 Tbsp / 30 ml olive oil
1/2 tsp / 2 1/2 ml ground cloves
4 tilapia fillets
Combine herbs and spices in a small bowl and mix well.
Coat tilapia fillets with olive oil. Pat both sides with spices.
Sauté each fillet until just cooked through, about 3 minutes on each side. Do not overcook!
Nutrients Per Serving
Protein: 20 g
Carbohydrates: 0 g
Dietary Fiber: 1 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 242 mg
Cholesterol: 50 mg
What is clean eating exactly? I've never heard of it; but the recipe you posted sounds yummy. Whall I just google the name of hte person you mentioned in your post ....I think I will. Thanks for the tip
I've got a couple. This one is actually from a Weight Watchers Cookbook, but would, I believe, qualify:
Dal is an Indian dish usually made with lentils. It is sometimes served as a soup and sometimes as a side dish or condiment to complement a buffet or other Indian foods.
Makes 8 servings
1 lb red lentils, picked over and rinsed
3 cloves garlic, minced
2 medium onions, chopped
2 medium carrots, peeled and chopped
1 T grated fresh ginger
1 T canola oil
2 t ground cumin
2 t ground coriander
1/2 t ground turmeric (optional)
1 t salt (to taste)
4c low sodium vegetable (or chicken) broth
2 c water
In a slow cooker, place the lentils, garlic, onions, carrots, ginger, oil, cumin, coriander, turmeric and salt. Pour in the broth and water; stir to combine. Cover and cook on low until the lentils are soft and the vegetable tender, 9-10 hours
Per Serving (1 cup) 235 Cal, 2g Fat, 0g Sat Fat, 0 g Trans Fat, 0 mg chol, 547mg sodum, 39 g carb. 10 g Fiber, 16 g. protein, 70 mg calcium
Notes: I had not fresh ginger, so I put in what seemed like an appropriate amount of dried, ground ginger. It didn't ruin the soup, anyhow. I also started this at about 5pm and cooking it on the stove, it is ready in a little less than an hour. You just make it like a regular soup: saute the vegetables in the oil, add the lentils, spices and broth/water and cook until it turns into mush. I also added chopped green peppers and would like to use peppers with a little more kick next time.
I like to do protein pancakes!
-1/3 cup of oats, I put them through the blender to smooth them out a little bit
-1 mashed banana
Get it as "batter-y" as possible, then make them like regular pancakes. I like to top them with peanut butter!