RECIPE IMPRESSIONS: I made this for dinner tonight and was very pleased with the results. I made one change, and that was I replaced the oregano with allspice and dill so it would taste similar to the meatloaf recipe I had been using previously. I used the suggestion of topping it with some diced tomatoes with herbs. My husband had seconds. I will definitely make this recipe again.
current weight: 193.0
Fitness Minutes: (61,055) Posts: 772 1/7/10 8:25 P
RECIPE IMPRESSIONS: I saw this recipe in the latest issue of Clean Eating Magazine. I had never had the real "Eggs Benedict" so I really had nothing to compare it to. I was a little skeptical, because the ingredient list seemed so "blah." But I was pleasantly surprised, and I will definitely make this recipe again, and even make it for my husband.
It wasn't too hard to make. The recipe says to use 2 different pans for the spinich/mushroom mixture and the eggs. I toasted the English muffin first, then put the spinach and mushroom misture on top of that. Then I scrambled the eggs whites in the same pan. Less dirty dishes that way. I also think that you really do not need to add the sea salt to the cheese sauce. I did it this time, and it seemed a little too salty. So I'll skip next time.
I also used sprouted grain(Ezekiel) English muffin instead of the whole grain.
For each meal, fill out the following information:
RECIPE NAME: (I recommend entering your recipe in SparkRecipes.com for ease of sharing ingredients, instruction, etc. If you include the link here that is extra helpful, too!)
RECIPE IMPRESSIONS: (Did you like it? Was it a lot of work or super easy? Did others you may have fed it to like it? Would you make it again? Include anything you think would be important/of interest to someone else considering making the recipe.)
Week 1 - Jan. 1-10 BREAKFAST RECIPE NAME: Blueberry pecan buckwheat pancakes http://recipes.sparkpeople.com/recipe-de tail.asp?recipe=861529 RECIPE IMPRESSIONS: Very good! I topped mine with 1t of lite butter and 1T lite syrup - so this brought the clean factor down a tad, but added a lot of yummy-ness for about 50 calories. Definitely would make again, might experiment w/using Greek yogurt in place of the almond milk to up the protein.
RECIPE IMPRESSIONS: Pretty good - plenty of heat for me w/the hot salsa, but needed more flavor. I would maybe add more spices next time, or try some of the canned tomatoes w/jalepenos, etc. It was easy to throw together - all things I already had on hand, I just felt like a variation on my usual chicken/rice/veggie lunch. I would make it again!
I think it would be fun this year to implement monthly challenges for our team. As well as being fun, they will hopefully increase our camaraderie and keep us focused on eating clean - win, win, win!
This month I would like to challenge each of us to both try and share one new clean eating recipe every week for breakfast, lunch and dinner. So that is three new recipes each week.
They can be recipes you find anywhere - here on spark, out of a magazine, a clean modification of a less- healthy recipe you like, something you made up, etc. And they do not have to be complicated and require lots of prep - it can be something as simple as throwing a few ingredients together in a new way to make a quick, balanced, satisfying meal. So if you're thinking you don't have time to mess with trying new things, think again - this challenge is for you, too, not just the chefs among us!
If you want to participate, just reply to this thread by copying my template below into your response. Then come back and edit your post, filling out the template as you try new recipes. Everyone who tries at least one (you can try more!) new clean breakfast, lunch and dinner each week in January and fills out their template will be awarded a spark goodie!
Edited by: TWALKER0475 at: 1/1/2010 (11:27)
“Being happy doesn't mean that everything is perfect. It means that you've decided to look beyond the imperfections.” ¯ Gerard Way
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