Meal Ideas and Recipes

Good morning y'all!  It is a rainy morning here in New York City.  There were plenty of unhappy faces on the train today.  I don't mind though, we need the rain.  It makes our plants grow and I feel like it cleans everything.  All of the leftover black snow gets washed away!  Here are lunch and dinner meal ideas that can be interchangeable.  I'll also list some ideas that are appropriate for the Big Apple.  Those of you that live and/or work here will know what I mean with all of the cafes that have a huge selection and Halal trucks everywhere.  I'm not going to list the obvious choices like salad variations.  Not all of these suggestions will be the cleanest choices.  But, like I've mentioned before, this is real life and we're just trying to make it!  I cook for two to three people on a daily basis.  I prefer to cook for my family rather than order in.  It's the healthiest thing I can do for us.  Some of these recipes will have leftovers that are actually good as leftovers.  

• Turkey burger with a side salad
• Udon soup with vegetables and no noodles
• Roll turkey, cheese and lettuce with a little whole grain mustard inside
• Small order of chicken and rice with vegetables, red sauce, and no white sauce
• Falafel with no pita over a salad 

For dinner we normally do fish or chicken breast with a vegetable and a potato.  The protein is marinated and cooked in a dry pan.  Vegetables are normally steamed.  If you're trying to cut carbs you can remove the potato all together.

• Marinate tilapia fillets with olive oil, lemon, parsley (I used dried herbs because it's easier for me), ground sea salt and ground black pepper
• Marinate salmon fillets with olive oil, orange, cilantro, ground sea salt and ground black pepper
• Marinate chicken breast in olive oil, lemon, oregano, ground sea salt and ground black pepper and let it sit overnight.  It comes out so tender! 

Roasted potatoes: Dice potatoes with the skin on, mix with olive oil to lightly coat, crushed garlic, parsley, ground sea salt and ground black pepper.  Spread it on a tray, cover with foil and bake for 40 minutes.  Remove the foil and broil for a few minutes to brown the potatoes.

Sweet potatoes: Dice sweet potatoes with the skin on.  Grease the bottom of a tray with olive oil.  Bake them clean for 40 minutes.

Brussel Sprouts: Cut each sprout in half and mix with olive oil to lightly coat and ground sea salt and ground black pepper.  Broil them for about 20 minutes.  Watch it while it's cooking.  You may have to stir them around to avoid burning them.

The other day my husband was eating fettuccine Alfredo with shrimp.  It looked so good!  This is what I made myself to satisfy my cheesy pasta craving: In a pan add a little olive oil, saute a clove of garlic, handful of baby spinach, and shrimp (add what you like).  Once that's almost done, add a cup of gluten free pasta.  Season with basil, ground sea salt and ground black pepper.  Then sprinkle feta cheese over the top.

My version of an open burrito: In a large pan add a little olive oil, saute a diced onion, add a pound of ground turkey until it's cooked, add a can of rinsed black beans and a can of drained corn (frozen works, too!), season with ground sea salt, ground black pepper, cilantro and oregano to taste.  Garnish with cheddar, guacamole or an over easy egg!  This makes about 4 servings.

This is the cleanest version of my lasagna that I came up with without sacrificing flavor: For the sauce, in a pot add a little olive oil, saute 4 cloves garlic, add one large can tomato sauce, one small can tomato paste, one cup of water and spinach (a frozen box of chopped or a bag of baby).  Season with oregano, basil and 4 bay leaves.  In a pan add a little olive oil and saute a chopped onion, chopped red and green bell peppers.  Add a pound of ground turkey till it's cooked.  Season with ground seal salt and ground black pepper.  Combine the sauce and the turkey meat and let it cook together for a few minutes.  In an 8x13 tray layer as follows; a little sauce to coat the bottom of the tray, gluten free lasagna pasta (about 3 strips should do it), sauce, skim ricotta, skim mozzarella and Parmesan if you want.  Then repeat starting with the pasta.  When you are done layering cover the tray with foil.  Bake at 350* for 20 minutes.  Then, remove the cover and broil it until the cheese is bubbling and melted.  Let it cool for a little while before you cut it.  This is one of my favorite leftovers to bring for lunch!  You can also use the sauce over gluten free pasta.

I hope some of these ideas bring variation into your diet.  Eating clean does not have to be boring!  It can be hearty, comforting and delicious.  I also hope that you try some of these recipes.  Let me know how it goes!  Until next time...

In good health,
Alana