Clean Eating: A Week of Clean Eating Meals
Yours truly, Wendy Battles, the Clean Eating Coach, has a week’s worth of healthy meals planned and I’m already loving what I’ve made and it’s only Tuesday.
After a few weeks of eating more than I normally would during the holidays, not to mention being out of my usual routine with family and friends visiting, I’m happy to be back in rythym with my meal planning efforts. For me, meal planning has everything to do with practicing clean eating, day after day, and week after week, in a way that’s inviting and delicious.
Although I didn’t totally overindulge during the holidays and go crazy, I did eat more meat and cheese than I normally would which has me feeling a bit congested. All the more reason for some simple recipes and clean eating meals this week.
Here’s a look at what I’m whipping up:
- Tuna burgers — I love this recipe from Tosca Reno’s Eat-Clean Diet Cookbook. They are super simple to make and so delicious!
- Quinoa with sundried tomatoes – also found this in the Eat Clean cookbook
- White bean and kale soup — I adapted a recipe I found in Vegetarian Times years ago and gave it my own creative spin. First time making it and it’s delish. Yesterday my husband was wowing about it as he ate it for lunch (and truth be told, I was too — lol)
- Moroccan spiced turkey meatballs — I found this recipe on the Clean Eating Magazine site and it looked easy and delicious. I made the sauce already and it smelled divine while cooking. I’m a big fan of Moroccan cooking and the mix of cinnamon, cumin and ginger in the sauce just makes me smile. I’m going to whip up the meatballs tonight
- Sauteed collard greens with sea vegetables. I’m sauteing the collards with some wakame, one of my favorite sea vegetables, chock full of important minerals that our body needs
- Broiled salmon to round out the week
I love that everything I’m making is simple, uses fresh ingredients and is satisfying. Breakfasts are focused on raw, green smoothies that include kale, spinach, bananas, avocado and berries, just to name a few. Lunch always includes a salad along with soup. All these whole foods means boundless energy and are helping my body re-engage with clean, light eating.
What’s on your meal plan for this week? What are you making that’s simply irresistible and is supporting your clean eating efforts, post holidays? How does planning meals support your clean eating efforts?
Filed under: clean eating, Greens, Healthy Meals, Meal Planning, Smoothies
Awesome stuff Wendy!
But I can’t find the recipe for the Moroccan Meatballs on the CE site. Can you send it to me/forward the link?
Thanks!
Yummm Wendy! And it’s 8am in the Netherlands! That gives me quite a few ideas for clean groceries shopping after work
Cheers!
Constantina
the moroccan spiced meatballs sound delicious even w/o the recipe!
Lisa
http://www.IntuitiveBody.com
Breaking The Spell of Overeating:Results You Crave
Hey all,
I thought I’d post the recipe for the meatballs now that I dug it up. From Clean Eating Mag, delicious!
Moroccan Turkey Meatballs
with Spiced Tomato Sauce
The rich and spicy flavors of Moroccan cuisine are the perfect way to warm up on those chilly winter nights!
Serves 8.
Makes 48 1-tbsp meatballs.
Hands-on time: 45 minutes.
Total time: 1 hour, 15 minutes.
High in protein and flavor, these tasty meatballs make a great appetizer or entrée. You can even turn them into shish kabobs with small bamboo skewers. Don’t feel discouraged by the lengthy ingredients list – because Moroccan cooking is based on fragrant spices, many of the ingredients are repeated in both the sauce and the meatballs.
INGREDIENTS:
Sauce
• 1 tbsp olive oil
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 2 tsp cumin, ground
• 1/2 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 3 cups low-sodium chicken stock
• 4 medium plum tomatoes, diced
• 2 tbsp jarred tomato paste
• 1 lemon, zested (about 1 tbsp)
• 1/2 cup cilantro sprigs, finely chopped
• Sea salt and fresh ground black pepper, to taste
Meatballs
• 1 medium white onion, peeled
• 2 lbs lean ground turkey
• 3 cloves garlic, minced
• 1/2 cup cilantro sprigs, finely chopped
• 1 tsp cumin, ground
• 1 tsp paprika
• 1/2 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 1/8 tsp cayenne pepper
• Sea salt and fresh ground black pepper, to taste
INSTRUCTIONS:
ONE: Prepare sauce: Heat a large saucepan over medium-high heat. Add oil,
onion and garlic. Cook, stirring frequently, for about 3 to 5 minutes or until onion
is translucent. Add cumin, cinnamon and ginger and continue to cook, stirring continuously for about 1 to 2 minutes or until fragrant. Add stock, tomatoes, tomato paste and zest to pan and bring to a boil. Reduce heat to medium-low and simmer
for 15 to 20 minutes. Season with salt and pepper.
TWO: Prepare meatballs: Preheat oven to 400°F and line a baking sheet with parchment paper.
THREE: Using a cheese grater, finely grate onion into a large mixing bowl. Strain
and discard all excess liquid from onion and place grated onion back into bowl.
Add remaining meatball ingredients to bowl and mix well until combined. If mixture is very soft, cover and refrigerate for at least 1 hour to allow mixture to firm up.
FOUR: Using a tablespoon or small ice-cream scooper, scoop out 1 tbsp of mixture and roll it into a ball. Separate meatballs 1 inch apart on baking sheet and bake for
6 minutes, or until lightly browned on outside. Remove from oven. Repeat until all mixture is used up.
FIVE: Stir cooked meatballs into sauce, increase heat to medium-high and bring sauce to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove
from heat, stir in cilantro and season with salt and pepper.
TIP: For a complex, high-fiber carb to keep your energy levels up even longer, pair your meatballs with a side of couscous. Or serve with a side of green beans to get your daily veggie fix!
Nutrients per serving (6 meatballs and 1/3 cup sauce):
Calories: 180, Total Fat: 3.5 g, Sat. Fat: 0 g, Carbs: 8 g, Fiber: 2 g, Sugars: 4 g,
Protein: 29 g, Sodium: 170 mg, Cholesterol: 55 mg
Recipe by Joanne Lusted