A Foodie Goes Clean: Reality Check

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Alright, so, realistically speaking, things get too busy or too lazy in my life for me to post every day. That’s what Instagram is for. I think I’m going to post a couple of times a week, depending on demand. We’ll see what happens. I’ll be posting some of my personal favorite recipes from the week, recipes I think some of you might be interested in, or the recipes YOU request. Really, I’m just trying to please the masses, so if there’s anything you want to see here, please comment below or message me privately! Here we go.

Breakfast and/or Lunch

Shakshuka with Ezekiel Flax Toast (2 servings)20160123_115057

Shakshuka is a traditional Middle Eastern breakfast dish but can really be eaten at any time of day because it’s delicious. It’s healthy and easy.

  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 3 tomatoes of your choice, diced
  • 2 tbsp tomato paste
  • 4 large eggs
  • 1/2 tsp coconut oil
  • Spices: Pink Himalayan salt, black pepper, cumin, cayenne pepper, paprika
  • Goat cheese crumbles (optional)

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In a large skillet, heat oil on medium heat. Saute onion and garlic until onions begin to soften and yellow. Add tomatoes, tomato paste, and spices (to taste) to the skillet and stir until everything is blended together. Let the sauce cook down for about 5 minutes, then crack eggs directly into the sauce. Cook for another few minutes, then top with goat cheese crumbles if you’d like. Leave on heat for 2-3 more minutes, and serve immediately with toast.

Rosemary Chicken & Broccoli Quinoa Bowl (2 servings)

This sounds like it’s fancier than it is — it’s basically just me looking in the fridge and seeing 20160124_121742what leftovers I need to use up. You could call it a leftovers bowl. That’d probably be more accurate.

  • 1 cooked chicken breast (previously baked with olive oil, lemon juice, salt, pepper, and fresh rosemary), sliced into strips
  • 1/2 cup cooked quinoa, any color
  • 1 cup broccoli
  • 2 large eggs
  • Sriracha
  • Spices: salt, pepper, paprika
  • 1/2 tsp coconut oil

In a large skillet, heat oil on medium heat. Saute chicken, broccoli, and quinoa with drizzled Sriracha over the top for 5-6 minutes. Meanwhile, in a separate small skillet, crack an egg into the pan and sprinkle spices over it. Allow to cook for a few minutes. Remove half of chicken mixture into a bowl, top with cooked egg. Repeat for second serving. Break yolk over mixture and mix with your fork for a hearty meal.

Dinner

Spicy Peanut Stir Fry with Sweet Potato “Noodles” (2 servings)

STIR FRY:

  • 1.5 white sweet potatoes, spiralized or peeled into strips20160124_161736
  • 1 cup broccoli
  • 1/2 cup snap peas
  • 1 cooked chicken breast (previously baked with olive oil, lemon juice, salt, pepper, and fresh rosemary), sliced into strips
  • 1 tsp coconut oil, divided

PEANUT SAUCE:

  • 1 tbsp soy sauce
  • 6 tbsp Unsweetened Silk Coconut Milk
  • 2 tbsp Sriracha
  • 1 tsp paprika
  • 1/4 tsp ginger, minced
  • 1 garlic clove, minced
  • 2 tbsp natural honey roasted peanut butter

In a large skillet, heat 1/2 of the oil and saute chicken, broccoli, and snap peas. While they are cooking, mix together ingredients for peanut sauce in a bowl and set aside. Remove chicken mixture from skillet, heat the rest of the oil, and put the sweet potato “noodles” in the skillet. Cook for 3 minutes, then add chicken back into the skillet and pour peanut sauce over everything. Mix everything together and cook for an additional 3-5 minutes. Flip it onto a plate and stuff your face!