A Foodie Goes Clean, Revamped


Remember when I said I’d probably cheat on this whole idea of eating clean? I warned you, and I wasn’t lying. I’m back on that clean eating grind now because things have really gotten out of hand in the belly corner after the holidays. I’m not doing this as a resolution thing because I think we all know those last for about 5 minutes. The meal planning and prepping is really where the secret lies, and not trying to brag, but I make delicious food at home, so there’s really no excuse for my failure as a healthy human. Other than laziness and pizza, of course. I’m also starting a 12-week workout program tomorrow and redeeming my Groupon for 10 Hip Hop Aerobics classes, so get at me #fitfam.


Steel Cut Oats with Apples & Cinnamon (2 servings)20160110_114939

  • 2 cups water, boiled
  • 1 cup Bob’s Red Mill Steel Cut Oats (Quick Cooking)
  • 1 Fiji apple, chopped
  • 1/4 tsp cinnamon
  • Dash of vanilla extract (optional)
  • Honey or agave (optional, for sweetening)
  • Fresh fruit and/or nuts of your choice (optional)

Boil 2:1 cups of water to steel cut oats. Add oats and let most of the water get absorbed for about 8 minutes on medium heat, stirring occasionally. Add chopped apples and cinnamon, cook for another 3-4 minutes. If you’d like, add vanilla extract and sweetener of choice, and finally, top with fresh fruit or nuts. You don’t have to add anything on top, but it certainly adds to the sex appeal of the dish. Enjoy.


Leftover Chuck Roast Fajita (1 serving)20160110_155729

When you’re hungry and have leftovers in your fridge, the easiest thing to do is to warm it up and make it into something new. Last night, I made a delicious fall-off-the-bone beef chuck roast with onions and garlic, and the juices from the meat made it unnecessary to add any sort of sauce to this fajita/taco concoction.

  • 1/2 cup shredded slow-cooked beef chuck roast
  • 1 sprouted wheat tortilla
  • 1 Campari tomato

Place tortilla in a heated 10? skillet and let it warm up for a couple of minutes. Place meat on one half of the tortilla and fold the other half over the top. Heat for 2 minutes, flip, heat for another 2 minutes. Cut up a tomato to eat with it on the side. I didn’t have any avocados, but half an avocado would go great with this recipe as well. It’s quick and easy.


Slow-Cooked Chicken Noodle Soup (4 servings)20160110_181542

  • 2 organic boneless, skinless chicken breasts; thawed
  • 5 cups chicken stock (I used organic low sodium stock, you could also make your own!)
  • 12 baby carrots, chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cups wide noodles
  • Himalayan Pink Salt
  • Black pepper
  • Smoked paprika

Put carrots, celery, and garlic into crockpot, fill in with the chicken stock. Sprinkle with salt, pepper, and paprika to taste. Mix well. Cook on low for 6.5 hours, then pull chicken breast apart. Add noodles and cook for another 40 minutes.

Happy eating, fellow foodies!