My Eating Clean Journey

  • About Me
    • PR Friendly
  • Soup
  • Salads
  • Vegetables
  • Entrees
  • Desserts
  • Phase 2
  • phase 3
  • Recipe Index
You are here: Home / Archives for Entrees

Eggplant Parmigiana Low-Carb Style #EatClean

May 13, 2014

The last two years I have been growing Eggplants in my garden.  This past weekend we started the planning process of our garden for this year and again, we’ll be planting many varieties of eggplants.  Yesterday I planted radishes and spinach.  Growing your own vegetables and being so close and in semi-control of your own produce (I need to give Mother Nature part of the credit), is a great feeling.  I can’t wait until July through September when I can pick my vegetable for my dinner and minutes later be enjoying it on my plate.

Today’s recipe is spotlighting these magnificent, purple vegetables called the eggplant.  We’ve all heard of Eggplant Parmigiana but this recipe won’t be coated with a thick high-carb bread crumb, instead I used crushed almonds to give it that nice crunchy, yumminess (is that a word?).

 

eggplant parmigiana

 

Eggplant Parmigiana Low-Carb Style
2014-05-12 19:22:17
Serves 4
Low-Carb, Phase 3 of Omni Drops Program
Write a review
Save Recipe
Print
Ingredients
  1. 2 large eggplants
  2. 2 eggs
  3. 4oz finely grated parmesan
  4. 4oz almonds, finely chopped or ground
  5. 2 cloves of garlic, finely chopped
  6. 2-4 T Coconut oil
  7. salt and pepper, to taste
  8. 2 Roma tomatoes, chopped
  9. 3 scallions, chopped
  10. 1 T cilantro, minced
Instructions
  1. Slice eggplants lenthwise. Sprinkle sea salt onto the slices and set aside for 30 minutes to help draw out some of the moisture from the eggplants. Using a paper towel, wipe the eggplants to remove the water and some of the sea salt.
  2. Using a whisk, mix the eggs and the salt and pepper in a deep plate. Mix the cheese, almond and garlic in another deep plate.
  3. Heat the 2T of the coconut oil in a pan. Dip the eggplants into the egg mixture and then into the dry ingredients, until well coated. Place them into the hot skillet and fry on both sides until they are a golden brown. You may need to add extra coconut oil after your first batch.
  4. While they are cooking; mix the tomatoes, scallions and cilantro in a small bowl.
  5. Top the golden brown eggplants with the tomato salsa and serve immediately.
My Eating Clean Journey http://www.myeatingcleanjourney.com/

Filed Under: Clean Eating, Eating Clean, Entrees, low-carb, omni, OmniDrops, omnitrition, phase 3, Side Dishes, Vegetarian No Comments

Thoughts on Self Image and Zucchini Pizza

May 3, 2014

I’ve always heard that the negative thoughts in your head could harm you and harm your weight loss efforts.  I think there is another type of thought you can have that can also possibly cause you harm – thoughts that you aren’t as big as you really are.  Now that I’ve lost 44 pounds and I look at myself in the mirror, I still can’t believe I’ve lost 44 pounds.  I feel like I currently look like what I have always thought I looked like.  Imagine if someone who is severely obese doesn’t recognize that it’s gotten that bad.  That was me.  Even more unusual is the thought that once you’re obese, it’s hard to picture yourself anything but that.  I know I still have a ways to go to hit my goal weight and I should be celebrating the weight loss that I’ve already lost (went from a size 20 to a size 14 pant) but I still look at myself as being obese, therefore I find it semi-hard to celebrate my weight loss.  I wonder if I’ll ever not categorize myself as not obese, even when I’m at my goal.

I’d love to hear from others who have gone from being severely obese (also known as morbidly obese) to being at their goal weight.  What are the thoughts in your head?  How do you push through and stop looking at yourself as being fat?

 

zucchini crust

 

Yesterday was Friday and in the past we’d celebrate it with ordering pizza.  Now that we can’t do that, I decided to make our own pizza with the crust made from zucchinis.  It was so delicious and just as good as our cauliflower crust pizza.

You can top your pizza with whatever you’d like but in anticipation of Cinco de Mayo coming up, I went with a Mexican themed pizza.

mexican pizza with zucchini crust

Zucchini Pizza Crust
2014-05-03 13:37:56
Serves 4
A great low-carb option for a pizza crust. If you're following the Omni Drops Program, it's for Phase 3.
Write a review
Save Recipe
Print
Ingredients
  1. 2 medium zucchini, shredded (about 2 cups)
  2. 2 eggs
  3. 2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet or pizza stone with parchment paper.
  3. Shred your zucchini. With your hands, squeeze the zucchini to remove excess water. Add the eggs and cheese; mix well. Your hands work really well for this step.
  4. Spread the "dough" onto the pan/stone making sure you spread it evenly. If the middle is thicker than the ends, the ends could burn before the middle is cooked. Bake for 12-15 minutes, or until the crust is cooked. Remove from oven and top with your desired toppings.
Notes
  1. Depending on your toppings, oven times will vary for putting it back in the oven. I topped mine with Pepperjack Cheese and Taco Meat and baked it for an additional 5 minutes. Remove from oven and top with shredded lettuce, scallions, tomatoes, jalapenos and cilantro.
My Eating Clean Journey http://www.myeatingcleanjourney.com/

Filed Under: Clean Eating, Eating Clean, Entrees, low-carb, omni, OmniDrops, omnitrition, phase 3 6 Comments

Cinco de Mayo Roundup with #Foodelicious – Spaghetti Squash Taco

April 28, 2014

Are you following the Omni Drops Program or another low-carb diet and wondering what you’re going to enjoy on Cinco de Mayo (May 5th)?  This recipe is phase 3 friendly.  I love Mexican food and have really missed eating it while following this plan.  Last week a friend of mine shared this recipe with me and I knew I had to make it.  If you haven’t tried Spaghetti Squash yet, you must.  I love it and it’s a great alternative to spaghetti or just any carb in general. In this dish I layer the spaghetti squash, taco meat, tomatoes, onions, peppers and pepperjack cheese.  Enjoy and please let me know if you make this and what your opinion was.  I love comments.  ðŸ™‚

Also, don’t forget to check out the other great Mexican inspired dishes below.

Spaghetti Squash Taco

Spaghetti Squash Taco
2014-04-28 16:49:59
Celebrate Cinco de Mayo with this Mexican inspired low-carb dish
Write a review
Save Recipe
Print
Ingredients
  1. 1 Spaghetti Squash
  2. 1lb Ground Beef
  3. 1 Tomato, diced
  4. 1/2 Onion, diced
  5. 1/2 cup, Pepperjack cheese, shredded
  6. Jalapeno pepper (or other type of pepper), diced
  7. 2T Taco Seasoning
Instructions
  1. Preheat oven to 375 degrees. Place the spaghetti squash on a cookie sheet and place in the oven. Bake for 45 minutes. Remove from oven and let sit for about 15 minutes or until it's cool enough to handle. Cut the squash in half and scoop out the seeds. Using a fork, shred the squash into threads that look like spaghetti.
  2. Cook the ground beef in a pan until browned. Add in the taco seasoning and 1/4 cup of water. Mix well and remove from heat.
  3. Layer the squash, taco meat, tomatoes, onions, peppers and cheese. Top with Cilantro (optional)
My Eating Clean Journey http://www.myeatingcleanjourney.com/

cinco clip art

My #Foodelicious friends and I all got together to show you some other great Mexican dishes you can enjoy on Cinco de Mayo.  Be sure to jump along to and visit all of them.  Friend them on facebook, follow them on Pinterest or sign up for their newsletters to stay in touch with them and their other delicious recipes they share.

Beef Carnitas – Mooshu Jenne
Tequila Sunrise Jello Shots – I Love My Disorganized Life
Shrimp Stuffed Poblano Peppers – Little Family Adventures
Roasted Vegetable Chili – Foody Schmoody
Spaghetti Squash Taco – My Eating Clean Journey
Potato Tostadas – Lydia’s Flexitarian Kitchen

 

 

Filed Under: Clean Eating, Eating Clean, Entrees, low-carb, omni, OmniDrops, omnitrition, phase 3 9 Comments

Spicy Orange Chicken

April 23, 2014

Today’s recipe is for a Spicy Orange Sauce that I serve with diced chicken but you could substitute a white fish, shrimp or even sliced beef for the chicken.

spicy orange chicken

 

Spicy Orange Sauce 

½ orange rolled and slightly juiced with rind

½ lemon slightly juiced with rind

½ cup water

1 tablespoon minced green onion

1 clove crushed garlic

¼ teaspoon ginger powder

¼ teaspoon garlic powder

Pinch of orange and lemon zest

Pinch of cayenne pepper

Stevia to taste 

In a small saucepan add slightly juiced orange with rind and ½ lemon with rind to water. Bring to a boil, reduce heat and simmer adding water as needed. Simmer until the pulp comes out of the rinds. Scrape out the pulp and discard the rinds. Continue stirring and reducing down the liquid by half until desired consistency is reached. Add onion, stevia and spices. Add chicken, white fish or beef and sauté or pour spicy orange sauce over desired cooked protein. Serve with remaining orange slices for garnish.

I chose sauteed spinach as my side.  I love spicy food so I sprinkled some dried red peppers on my spinach.

Filed Under: Clean Eating, Eating Clean, Entrees, low-carb, omni, OmniDrops, omnitrition, Phase 2 1 Comment

Beef Bourguignon with Cabbage Rice

April 9, 2014

I seriously am loving all the food we’ve been eating on the Omni Drops Program.  Last night we had Beef Bourguignon and it was rich and so full of delicious flavor.  This traditional french meal is usually made with pearl onions and mushrooms but this time around I by-passed the onions.  You could definitely add them if you were on phase 3 of the program.

Beef Bourguignon with words

Beef Bourguignon
4oz beef, cubed
1 cup beef broth or water
3 tablespoons tomato paste
1 tablespoon chopped onion
1 clove garlic crushed and sliced
Pinch of dried thyme
Pinch of marjoram
Salt & pepper to taste
Lightly braise beef cubes with onion and garlic. Combine all ingredients in small saucepan. Add liquid ingredients and spices. Slow cook for a minimum of 30 minutes or until beef is tender.  Add additional water as needed to achieve desired consistency.  Makes 1 serving for Omni Drops Program Phase 2.
Phase 3 modifications: Add ½ cup red wine, whisk in cold butter and add additional non-starchy vegetables (like mushrooms).

To go with the Beef Bourguignon, I decided to make some “Cabbage Rice”.  Just put the cabbage in a food processor and pulse until it’s broken down into itty bitty pieces about the size of rice.  Place in a bowl and microwave for 2 minutes.  Serve the Beef over the “rice”.

Beef Bourguignon with rice

 

Weight loss update:  I’m down 42 pounds and my husband is down 50 pounds.  I’ll be starting phase 3 on Saturday!

Filed Under: Clean Eating, Eating Clean, Entrees, low-carb, omni, OmniDrops, omnitrition, Phase 2, Side Dishes 4 Comments

Bangkok Chicken Stir-Fry

April 4, 2014

One thing I can say about all of the food that we’ve been eating is that it’s so flavorful.  If you don’t cook with spices, I really challenge you to start.  Start with a small amount of spice, like a tsp and then work your way up to more.  I almost never measure my spices, I just sprinkle them in.  In the case of the chicken dish below, I sprinkled the chicken with the Bangkok Blend from Penzey’s Spice Company until it was well coated and then I even added additional spices after I added in the vegetables.  It had a nice kick but wasn’t too spicy for my taste buds.

If you’ve never heard of Penzey’s Spice Company, I highly recommend them.  Their prices are great and they offer a great variety of spices and spice blends, like the Bangkok Blend.  This isn’t a sponsored post and I’m not getting anything from Penzey’s for this shout out – just a good place to do business with.  They have some stores around the country, none here in Vermont though so I order online.  Free shipping if you order $30 worth.

What spice could you not live without?

bangkok chicken

 

Bangkok Chicken Stir-Fry

4oz Chicken, sliced
2oz Celery, sliced
2oz Onions, sliced
1 garlic clove, minced
Penzey’s Bangkok Blend
1 tsp Fresh Cilantro
1 tsp Fresh Basil

Sprinkle Bangkok Blend on chicken. Cook chicken in a medium skillet until cooked. Splash water into the pan to keep it from sticking. Add in garlic, celery and onions. Add about 1/4 cup of water and saute in the pan for about 5 minutes. Vegetables should be softened. Sprinkle the mixture with additional Bangkok Blend, if you’d like. Mix in cilantro and basil. Remove from heat and serve.

Omni Drops Program – Phase 2 Recipe

Filed Under: Clean Eating, Eating Clean, Entrees, OmniDrops, omnitrition, Phase 2 1 Comment

Chicken Stuffed with Stuffing

April 2, 2014

Guess what happened today? I hit a BIG milestone in my weight loss journey – the big 4 – 0. Yup, I’ve lost 40 pounds so far since I started the Omni Drops Program. I am so excited. Yesterday I slipped on a pair of jeans that I bought 6 years ago and had high hopes on fitting in when I was trying to lose weight back then. You can imagine the feeling I got when I fit into them and then I wore them proudly with a big smile on my face, all day long.

Tonight I was looking for something different to eat to celebrate the big 40 and decided to try and make something to stuff inside my chicken. I went with a stuffing made out of Wasa crackers, celery, onions and spices. It was so delicious and just like an old-time homecooked meal.

If you make this recipe, I’d love for you to leave a comment. I’m hoping all of these recipes are helping some of you out and I love to hear from you. Leave me a comment below or drop by my facebook page and leave a comment there. Also, if you are looking for any particular recipe for Phase 2 of the Omni Drops Program, let me know and I might have one up my sleeve for you.

stuffed chicken

 

Stuffed Chicken
(recipe is only for one so double or tripe if you need to feed more)

4oz chicken breast
1/2oz celery, chopped
1/2 oz onion, chopped
1 Wasa cracker
dash of ground thyme
dash of salt and pepper
3 Tablespoons chicken broth

Pound the chicken breast so it’s thin and place on a cookie sheet. Grind your cracker in a mini food chopper/processor and place the cracker crumbs in a bowl. Add the celery, onion and spices. Mix well. Add the broth and Place the stuffing in the middle of the chicken breast and roll the chicken closed. Secure with a toothpick. Bake in a 375 oven for 20 minutes.

 

Filed Under: Clean Eating, Eating Clean, Entrees, low-carb, omni, OmniDrops, omnitrition, Phase 2, Uncategorized 14 Comments

Teriyaki Chicken with Marinated Cabbage

March 25, 2014

I finally did it.  I made the move from blogger.com to my own hosted blog.  Sorry that my blog was unavailable for the last few days.  We’re back up and running now!  Thanks Jenne for the great job on the redesign.

Today’s recipe was posted on Instagram last night when I made it and I received a few comments for the recipe.  First, there is quite a bit of Bragg’s Liquid Aminos in this recipe and that has a high sodium content.  If you’re sensitive to Bragg’s, be cautious.  The recipe cooked four portions of phase 2 chicken and I had leftovers.

This is a phase 2 recipe but if you omitted the orange juice, it would be phase 3 friendly also.

teriyaki sauce

Teriyaki Sauce

½ cup beef or chicken broth
¼ cup Bragg’s liquid aminos
2 tablespoons apple cider vinegar
Orange juice (Juice from 3 segments)
¼ cup lemon juice
1 tablespoon finely minced onion
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon powdered ginger or grated fresh ginger
1 clove finely minced garlic
Lemon and/or orange zest to taste
Stevia to taste

Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 20 minutes or until liquid is reduced. The longer you simmer the richer the flavors. As the liquid reduces, deglaze the pan with a little water or broth to intensify the flavors. Enjoy as a glaze or sauce with chicken or beef.
I used  my Teriyaki Sauce to cook my chicken in.  I didn’t have any time to marinate it so I cooked it in the sauce and kept adding it as it cooked down.  I highly suggest cooking the chicken until the pan dries out and then use the sauce to scrape the bits off the bottom of the pan to make the sauce even richer.  
chicken teriyaki a
I had additional sauce leftover and it’s in the refrigerator for another meal.  My husband marinated the cabbage and I’m not exactly sure what he used.  He said something about beef broth, garlic powder, onion powder, salt, pepper and dried onions on top.  Our grill outside is snowed in so we couldn’t use it last night but I’m sure these cabbage wedges would be wonderful on the grill.

Filed Under: Clean Eating, condiments, Eating Clean, Entrees, low-carb, omni, OmniDrops, omnitrition, Phase 2 No Comments

Zucchini Pizza Boats

March 19, 2014

 
Zucchini Pizza Boats
 
4 zucchinis, cut in half
1 lb ground beef
1 onion, diced
1 sweet bell pepper (I used a red one)
cheese, of your choice (I used cheddar)
pizza seasonings
sugar-free pizza sauce
 
Preheat your oven to 350.  Cook your ground beef, onion and bell pepper in a pan.   Add in the pizza seasoning and mix well.
Place your zucchini halves on a baking sheet lined with aluminum foil.  Spread some pizza sauce on each zucchini half and then top with the cheese and hamburg mixture.  Bake approx. 15 minutes.
 
I didn’t hollow out the zucchini but next time I’ll take a spoon and scoop some of it out and mix it in with the hamburg mixture.  These were really good.
 
Serves 4
 
Phase 3 – Omni Drops Program

 

Filed Under: Clean Eating, Eating Clean, Entrees, low-carb, omni, OmniDrops, omnitrition, phase 3, Vegetables No Comments

Purple Cauliflower Pizza Crust

February 28, 2014

Here’s the long await Cauliflower Pizza Crust recipe.  If you’re trying to cut carbs, this is a great alternative.  My husband and I really enjoyed our pizza, we split the veggie one and our son, who said it was “okay”, ate the chicken one.  Which, by the way, he ate the whole pizza.  So it couldn’t have been that bad.  Feel free to top the pizza with whatever you’d like.  We used a blend of cheese and vegetables for one and cheese, veggies and chicken for the other.

If you make this, I’d love to know what you thought of it.

 
Cauliflower Pizza Crust
 
Ingredients 
Cauliflower, 1 head, cooked and then riced (or process in a food processor)
Egg, 1 large 
Cheddar Cheese, ½ cup, shredded 
Italian Seasonings, 2 tsp
Garlic Powder, 2 tsp
Today you can buy such fun colors of cauliflower.  For this recipe I chose purple cauliflower.
 
 
 
Rice or finely chop the cauliflower (I used a food processor and pulsed it until crumbly).  Add the egg, cauliflower, and shredded cheese.  Mix well.
 
 
 
Pour the mixture onto a cookie sheet or pizza pan/stone and form into a circle.  
Sprinkle with the Italian seasonings and garlic powder.
Bake at 450 for 15 to 20 minutes
 
Remove from oven and add desired pizza topping such as organic no-sugar red sauce, mushrooms,
green pepper, onions, cheese, etc. Bake until brown and cheese is bubbly, about 10-15 minutes.
 
Phase 3 for Omnitrition, Omni-Drops Program
 
 
 
 

Filed Under: Clean Eating, Eating Clean, Entrees, omni, OmniDrops, omnitrition, phase 3 3 Comments

« Previous Page
Next Page »

Search The Site

Get Social



Subscribe

Recent Posts

  • 175 Best Instant Pot Recipes Cookbook
  • My Happy Planner and No Bake Energy Bites
  • This Week’s Menu, Last Week’s Food & Pokemon Go!
  • My Trip Back to Weight Watchers
  • Find my 21 Day Fix Menu on Dropbox
  • August Garden Plantings
  • Chicken Apple Sausage Patties
  • GoodBelly 12 Day Belly Reboot
  • April is National Soyfoods Month
  • Chicken Quinoa Salad with Maple Vinaigrette featuring Zaycon Fresh

Categories

Copyright © 2013 · Recipe Pro Theme by The Bloggerette Studio