5 Days of Clean Eating Approved Meals

Chicken Marrakesh:

This is an African inspired dish that is perfect for a busy day! Throw it in the crockpot and forget about it! 

Servings: 4

Ingredients:

  •  1 medium onion, large dice
  • 4 cloves of garlic, crushed and minced
  • 3 medium tomatoes, medium diced or 2 cans of diced tomatoes
  • 4 chicken breasts, medium dice
  • 2 cans of chickpeas, drained
  • 4 sweet potatoes, medium dice
  •  2 Vegetable Knorr® Homestyle Stock Jellies
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground ginger
  • 4 teaspoons of pink salt
  • 2 teaspoons of black pepper
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of cayenne
  • 1/2 teaspoon of ground allspice
  • 1/4 teaspoon of ground cloves

Directions:

  1. Mix the onions, garlic, tomatoes, and chicken together in the bottom of the crock pot base. 
  2. Add the chickpeas, sweet potatoes, and jellies.
  3. Mix all the spices together then sprinkle over the ingredients. 
  4. Mix everything together one more time, then set on low for at least 6 hours, or until sweet potatoes are cooked though. 

Quick Beef Pho

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This is a quick hack for lots of flavor without watching over homemade stock for 6 hours!

Servings: 4

Ingredients:

  • 1 medium onion, quartered
  • 1 tbls Chinese 5 spice powder
  • 4 cloves of garlic, crushed minced
  • 1 inch knob of ginger 
  • 2 quarts of beef stock
  • 1 lb of beef eye of round roast, sliced thin
  • brown rice pad Thai noodles
  • 2 cups of cabbage, chiffonade
  • 1 cup of bean sprouts
  • 3 green onions, sliced on the bias
  • 1 cup of mushrooms, sliced
  • 1 cup carrots, shredded
  • Fresh cilantro, as needed
  • Limes, wedges 
  • Thai basil, or regular basil

Directions:

  1. Soak the noodles in boiling water while preparing the rest of the meal
  2. In a large stock pot, char the onion quarters. Then add a little bit of oil, and toast the 5 spice, garlic, and ginger until aromatic. 
  3. Add the beef stock and scrape the bottom of the pot to bring up any fond. 
  4. Once the broth comes to a boil taste it and see if it needs salt, or if the flavors need to infuse anymore. 
  5. Keep the broth at a boil and fill your bowl with noodles, beef, and the other toppings that you want.
  6. Squeeze a lime and enjoy!

Buddha Bowl

A superfood packed dinner (or lunch), that satisfies your cravings for flavor and texture!

Servings: 2

Ingredients:

  • 1 cup short grain brown rice
  • 2 cups of chopped kale
  • 3 cloves of  garlic, crushed and minced
  • 2 beets, small dice
  • 1 sweet potato, small dice
  • 1 can of chickpeas, drained
  • 2 tsp blackening seasoning
  • 1 lb of flank steak
  • 1 cucumber, peeled and deseeded 
  • 1 avocado
  • 2 tbsp of tahini
  • 2 cloves of garlic
  • 1 lemon, zested and juiced
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 450° F
  2. Cook rice with a 1.5:1 ratio instead of a 2:1 ratio
  3. Toss the beets, potatoes, and chickpeas together with the blackening seasoning and roast in the oven while the rice cooks.
  4. Rub the flank steak down with blackening seasoning and sear in a hot skillet for 4 minutes on each side, let it rest while you cook the kale.
  5. Sauté the kale and garlic until just wilted.
  6. Blend the avocado, cucumber, tahini, garlic, lemon juice and zest, and salt together in a blender.
  7. To build your bowl, start with the brown rice in the bottom then add the roasted veggies, steak, and sautéd kale on top. Top with your tahini dressing to finish.

Blackened Salmon

This is one of my favorite meals. It is so simple and can be made on one sheet pan!

Servings: 2

Ingredients:

  • 2 sweet potatoes, peeled and small dice
  • 3 cups of broccoli florets
  • 1 tsp seasoned salt
  • 1 tsp old bay
  • 1 tsp natures seasoning
  • 2 fresh salmon filets
  • 1 lemon

Directions:

  1. Preheat the oven to 400ºF, and line a sheet pan with tin foil.
  2. Toss the sweet potatoes with olive oil and seasoned salt, then place on 1/3rd of the sheet pan.
  3. Toss the broccoli florets in olive oil and place on another third of the sheet pan.
  4. Sprinkle the salmon filets with old bay and natures seasoning to your taste.
  5. Bake everything together for 15 minutes.
  6. After it comes out of the oven, sprinkle the broccoli with natures seasoning and lemon juice.

 

Summer Squash Frittata

The perfect way to use up the over abundance of summer veggies!

Servings: 4

Ingredients:

  • 1 medium onion, small diced
  • 3 cloves of garlic, crushed and minced
  • 1 yellow squash, small diced
  • 1 zucchini, small diced
  • 1 cup mushrooms sliced
  • 1 tsp natures seasoning
  • 1 tsp of Italian seasoning blend of your choice
  • 2 tbs of sun-dried tomatoes
  • 1 dozen eggs, beaten
  • Goat Cheese, optional

Directions:

  1. Preheat oven to 320°F
  2. Sauté all of the vegetables and aromatics together until caramelized ( Remember! Brown food is good food, maximize that Maillard reaction!) Season veggies with natures seasoning and Italian seasoning after caramelization.
  3.  Add the veggies to your beaten eggs with the sun dried tomatoes. Pour into a pie pan, or an oven safe baking dish.
  4. Sprinkle the top with goat cheese if you would like ( I say limited amounts of non dairy cheese are okay on the CEC).
  5. Bake in the oven until set, about 30 minutes.