A Foodie Goes Clean: A Portuguese Adventure


Today was honestly awesome. I woke up early to work out before work, which made me want to cry for a little bit, but I still dragged myself out of bed, got dressed, and did a solid leg workout as per Kayla Itsines. My eating was also on point — no slip-ups, no cheats, just good ole unadulterated clean eating. I’m also probably saving a lot of money by doing this, so thanks me!


Coconut Chia Pudding (1 serving)

  • 3 tablespoons Trader Joe’s chia seeds
  • 1 cup unsweetened vanilla coconut milk
  • Fresh fruit and/or nuts of your choice (optional)

Put chia seeds in a bowl, mason jar, or glass. Pour milk over them and stir. Let them sit overnight in the refrigerator. In the morning, take the pudding out and top with fruit and nuts. This one was raspberry, blackberry, and pecans. 


Egg Salad Sandwich & 2 Mandarin Oranges (1 serving)

  • 2 slices Ezekiel flax bread, toasted
  • Handful of mixed greens20160110_191300
  • 2 eggs, hard boiled & chopped
  • 2 tbsp Fage 2% Greek Yogurt
  • 1 stalk celery, chopped
  • 1/4 small lemon, juiced
  • Himalayan Pink Salt
  • Pepper
  • Oregano

Mix eggs, yogurt, celery, and lemon juice in a bowl. Season with salt, pepper, and oregano. Spread egg salad over one slice of bread, top with mixed greens, and top with another slice of bread.


Bacalhau a Gomes de Sa (Portuguese Salted Cod Casserole) (4 servings)

Sometimes, some of us have boyfriends who buy things without knowing what they are. Sometimes, those things are salted cod that needs to be cared for like a baby before it can be used. Thus, I had myself an adventure using this fish, but it turned out pretty delish, so some mistakes are worth making!

  • 2 lbs bacalhau, salted & dried20160111_200009
  • 2 organic white sweet potatoes, thin slices
  • 2 yellow onions, sliced in thin rings
  • 3 cloves garlic, chopped
  • 1/2 cup extra virgin olive oil
  • Himalayan Pink Salt
  • Black pepper
  • 1 branch fresh rosemary
  • 1 hard-boiled egg, sliced

Soak bacalhau in cold water for 36 hours, changing the water 3-4 times a day, to desalt the fish. Debone and deskin the fish, if necessary, and shred into small pieces by hand. Preheat oven to 375F. Add some oil to a heated skillet and saute onions and garlic for 5-6 minutes on medium heat. Use a bit of oil to coat the bottom of a baking dish, layer on half of the potatoes. Salt and pepper to taste. Layer on half of the bacalhau, then half of the sauteed onion mix. Repeat in the same order for the second layer: remaining potatoes, salt & pepper, remaining bacalhau, remaining onion mix. Drizzle the rest of the oil over the top of the casserole. Bake for 35-40 minutes. Remove from oven, place egg slices on top and sprinkle on rosemary for an extra kick. Call it a fish lasagna, if you will: except instead of pasta, it’s fish, and instead of cheese, it’s potatoes and onion. Delicious nevertheless. Thanks Portugal!

Happy eating, fellow foodies!