If you want the cookbook cheap. try E-Bay. I love it.
Do Not Worry
6:25-33 pp—Lk 12:22-31
Mt 6:25 “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes?
I spent my morning looking through "The Eat-Clean Diet Cookbook". I can't wait to start trying recipes.
But he said to me, "My grace is sufficient for you, for my power is made perfect in weakness." There fore I will boast all the more gladly about my weaknesses, so that Christ's power may rest on me. 2 Cor. vs. 9
Looks clean and yummy to me....but I'm new at clean eating, so you can't go buy what I think. Some clean eaters have problems with certain cheeses, so make sure the brand you use is really pure cheese with nothing weird added. That's what I've got to learn more about is what seems natural and real may not be when you read the label. Oh, and watch what kind of cooking spray you use too. I would opt for coating the veggies with a slight bit of regular oil instead of one that uses a propellant.
Denise Everything is permissible but not everything is beneficial. I will not be mastered by anything.
It's never to late to be the person you were meant to be.
Even if you can't physically see the results in front of you, every single effort is changing your body from the inside. Never get discouraged.
From what little I've gathered, I think this recipe is clean ... can anyone confirm? When I made this, I made the veggies and added it to the pasta right away, so I cut out 1/2 the oil. And I topped with some leftover grilled lean steak.
HERBED PENNE WITH SIMPLE GRILLED VEGETABLES 2 tablespoons olive oil, divided 4 servings Simple Grilled Vegetables (recipe below), cut into three-quarter-inch pieces one-half teaspoon freshly ground black pepper, divided one-fourth teaspoon crushed red pepper 2 cups hot, cooked wheat penne one-fourth cup coarsely chopped fresh basil one-half cup (2 ounces) shaved Parmigiano-Reggiano cheese
Heat 1 tablespoon of oil in a large, nonstick skillet over medium heat. Add Simple Grilled Vegetables (recipe follows) to pan; cook 4 minutes or until thoroughly heated, stirring occasionally. Stir in one-fourth teaspoon black pepper and crushed red pepper. Remove from heat. Combine pasta, basil, remaining 1 tablespoon oil and remaining one-fourth teaspoon black pepper in a large bowl. Toss well. Add Simple Grilled Vegetables; toss well. Sprinkle with cheese. Serves 4.
SIMPLE GRILLED VEGETABLES 8 4-inch portobello mushroom caps (about 1 pound) 4 medium red bell peppers, quartered 2 medium Vidalia or other sweet onions, each cut into 4 slices (about 1 and one-quarter pounds) Cooking spray One-half teaspoon kosher salt One-fourth teaspoon freshly ground pepper 1 and one-half tablespoons balsamic vinegar
Heat grill to medium-high. Arrange mushrooms (gill sides up), bell pepper quarters and onion slices on baking sheet. Coat vegetables with cooking spray. Sprinkle evenly with black pepper. Drizzle vinegar over mushrooms. Place vegetable on grill rack; grill 5 minutes on each side, or until tender.
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