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RECIPES for Clean Eating (Day 21 of LiveFit Challenge): PART 1

Sunday, September 11, 2011

Wow, I really left you all hanging with my last blog!

Sorry 'bout that. ;)

I really did intend to post recipes for the "teaser" food photos I posted early on in the week, but just didn't get around to it! So, tonight, I'm going to do a round of blogging, starting with recipes from the last blog's food, and then some fun pictures from my time with my girlfriend Joce, who visited this weekend to run our second half marathon together! We definitely enjoyed our eating, cooking, girl-time, and running this weekend, so I would love to share with you all!! :)

Okay, backing up to Tuesday (I won't re-post the photos, as I have umpteen pics to post in another blog yet tonight, so for pictures, please refer to one blog prior!):

Turkey Meatballs with whole wheat pasta, low-fat ricotta, and spinach

*Turkey meatball recipe posted in week before; I pre-made Jamie Eason's "turkey meatloaf muffins" and kept them on hand for this recipe. I found this recipe in my Clean Eating cookbook. I won't type it out exactly, but you can easily improvise a similar dish using 8 oz. whole wheat pasta, 3/4 cup low (or fat free) fat ricotta cheese, 2 cups rough chopped fresh spinach, and the zest of one lemon + 1-2 T. juice. Assuming you have the meatballs ready, cook pasta til done, reserving 1/2 cup pasta water. Toss pasta with the water, ricotta, and fresh spinach and coat til spinach wilts. Mix in lemon zest and juice, and season as preferred (I used basil, salt, and pepper). Ta-da! :)

PORK CHOPS with veggies

*Self-explanatory. I seasoned with cayenne and ground mustard, then grilled the chops. I steamed the green beans, and tossed with a lite balsamic vinegar dressing.

Balsamic Honey Mustard Glazed grilled Salmon

* Mix about 1 tsp balsamic vinegar with 1 T. honey mustard and 1 tsp honey. Season as desired, and brush over salmon filets. Grill in foil "boats" (I fold up the edges of foil, and then wrap around the top with a slight ventilation).

Pork Sausage Egg Bake Miniatures

*I shared this recipe a few weeks back using turkey sausage. It's very simple and customizable, easy to bake ahead and reheat for breakfasts during the week. For about 8 mini-egg bakes, or 24 "muffin" sized bakes, use about 2 1/4 cup egg whites + 3 whole eggs, and beat in as many chopped veggies as you like, whatever variety you have on hand, 1 cup oats, and 8-16 oz. of cooked crumbled sausage. For this past weekend I used Jimmy Dean's low-fat breakfast pork sausage. This weekend, I made them again with italian turkey sausage (3 "links" of ground sausage). Bake at 350 for about 24 minutes for the muffins, or 35 minutes for the mini bakes.

Baked Protein Oats with Red Pears, Hazelnuts, and Walnuts

*For the original recipe, go here: www.greenkitchenstories.

*To make them "protein" oats, I added about 2/3 cup soy protein isolate to the dry mixture. I found that when using the added protein, I would recommend mixing the wet and dry ingredients BEFORE pouring into the dish, rather than pouring the wet ON TO the dry over the fruit. There were some dry patches in my oats because I followed the recipe instructions with the added dryness.

Split Pea Soup with Lemon & Zest

*I had never made split pea soup before last weekend, and I am so glad I used this recipe-- IT WAS FABULOUS!! I loved the lemony sweet zing it has, rather than a bacony taste like some split pea soup. I own the cookbook Clean Start, and found the recipe listed online for you all:

Baked Turkey Tenderloin with Fingerling Red Potatoes and veggies

*Very straightforward easy meal here. I preheated oven to 350 degrees, then seasoned two large tenderloins (about 1.5 lbs) with herbs and garlic powder. Chop your preferred veggies (I used celery, onion, carrots, and red fingerling potatoes), making sure they are all of similar thickness/sized pieces. Line a baking dish with foil, grease, and layer the veggies/potatoes in the bottom. I drizzled with balsamic and olive oil, and seasoned with herbs, salt, and pepper. Lay turkey on top, cover with foil, and bake for about 50-60 minutes (mine took around 55 minutes).

Let me know if you try anything and love it (or not, I guess) or have any questions~

Happy cooking and eating! Check my NEXT blog for "part 2" with more recipes, and fun pictures from my half marathon!

** To be continued...** :)
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