Vegetables Archives - My Eating Clean Journey

Chicken and Asparagus Bake

June 20, 2014

Asparagus is awesome. If you haven’t had a chance to try it yet, please do. This recipe is super easy, cooks/bakes in only 30 minutes and gives you that “comfort food” feel.

Chicken and Asparagus Bake

2014-06-19 07:28:36

Serves 1

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Ingredients

4oz cubed chicken
Asparagus chopped
½ cup chicken broth or water
1 Melba toast or Wasa cracker crushed (optional)
1 clove garlic crushed and minced
2 tablespoons onion chopped
Dash of paprika
Salt and pepper to taste

Instructions

Place chicken, asparagus, liquids, and spices and pour into small baking dish. Bake at 375 degrees for 30 minutes or until bubbly and hot. Top with crushed Melba toast crumbs and sprinkle with paprika.

Notes

Omni Drops Phase 2 Recipe. If you're making it for the whole family, just double, triple or quadruple the recipe.

My Eating Clean Journey http://www.myeatingcleanjourney.com/

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Spicy Orange Chicken and Asparagus

June 19, 2014

I originally posted the Spicy Orange Chicken recipe on April 24th and last night we enjoyed it again for supper. This time I included asparagus with it and added in a chopped jalapeno (may not be on your particular protocol for the Omni Drops).

This morning I’m on R3P2D10 (My 3rd round, phase 2, on day 10) and I’m down 11.2 pounds. Last night I had a little slip up. What is it about going for a ride on a beautiful summer evening that makes you crave a soft serve ice cream? I broke down last night and enjoyed one. It was so good. Ice cream is my biggest weakness and it’s what I crave all the time. I haven’t found a good substitute but would love some suggestions. Right now the only way to not give in is to just not go for our evening ride to enjoy the sunset on the lake.

Spicy Orange Chicken and Asparagus

Spaghetti Squash Noodle Bowl with Lime Nut Sauce

May 14, 2014

If you have never tried Spaghetti Squash, you don’t know what you’re missing. It’s so versatile and you can treat it just like you would any other pasta. It’s a great low-carb, gluten-free alternative but even if you aren’t following a special diet, give it a try. You’ll be thanking me.

If you need steps on how to bake one, stop by my blog post on that.

Spaghetti Squash Noodle Bowl with Lime Nut Sauce

2014-05-13 17:12:22

Serves 4

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Ingredients

1 large spaghetti squash
2 cups of kale, chopped
2 shallots, peeled and sliced
3 T sesame seeds
2 T basil, chopped
1 head of cauliflower, cut into florets, steamed
salt and pepper

Instructions

Preheat the oven to 375 degrees F.
Line a baking sheet with aluminum foil and place the spaghetti squash on it bake in the oven for 45 minutes. Remove from the oven and let it rest for 15 minutes, to cool. When it's cool enough to handle, cut the squash in half and remove the seeds from the inside and discard. Take a fork and scrape the "strands" from the inside of the squash. Place in a bowl. Add the kale on top of the squash so the steam can slightly wilt the kale.
Toss the squash and kale together and divide evenly into four serving bowls. Top each bowl with 1/2 of the cauliflower, sesame seeds, basil and shallots.
Drizzle with the Lime Nut Sauce and serve.

Notes

low-carb, paleo, phase 3 Omni Drops Program

My Eating Clean Journey http://www.myeatingcleanjourney.com/

Lime Nut Sauce

2014-05-13 17:18:29

Serves 4

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Ingredients

1 tsp ginger, dried (or 1/2" of fresh, peeled and minced)
2 tsp of garlic (or 2 cloves, peeled and minced)
2 tsp chili garlic sauce
2 T almond butter
1 lime, juiced
1 T apple cider vinegar
2 packets of Sweetleaf Stevia
1 1/2 T Bragg's Liquid Aminos
1 tsp sesame oil
1/2 cup olive oil

Instructions

Mix all of the ingredients in a blender and blend. Serve on top of the Spaghetti Squash Noodle Bowl or as a salad dressing.

My Eating Clean Journey http://www.myeatingcleanjourney.com/

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

Garlic Cream Sauce with Chicken and Spaghetti Squash (and how to roast a squash)

February 28, 2014

Before you can make the Garlic Cream Sauce with Chicken and Spaghetti Sauce, you need to roast a squash. I don’t cut mine in half as it’s so much easier to slice after it’s baked.

Throw your spaghetti squash on a baking sheet lined with aluminum foil. Bake in a 375 degree oven for 45-50 minutes. Remove from the oven and let stand 15 minutes. When it’s cooled off, slice the squash in half and remove the seeds with a spoon. Then take a fork and scrape out the flesh of the squash – this is the part that looks like spaghetti.

Now onto the rest of the recipe!

Garlic Cream Sauce with Chicken and Spaghetti Squash

1lb boneless skinless chicken breast grilled and cut into cubes

1 medium spaghetti squash cooked and seeded

1 pint heavy cream

8 oz cream cheese with chives

1/2 medium white onion

1 15oz can petite diced tomatos

1/2 cup grated parmasean cheese

1 cup cooked spinach

1/2 cup sliced mushrooms

1/2 tsp salt

1 tbs oregano

1 1/2 tbs garlic powder

1 tsp lemon pepper seasoning

Sauté tomatoes, spinach, mushrooms and onions in medium sauté pan. In a separate

medium sauce pan, combine cream cheese with heavy cream and Parmesan

cheese. Warm on medium until the cheese melts, stir often. If your medium sauce pan will fit all the ingredients, you that. If not, use a mixing bowl and combine the chicken, vegetables and cheese sauce.

Add in the seasoning and mix. Serve the sauce over the spaghetti squash.Phase 3 – Omni-Drops Program through Omnitrition

Homemade Salsa

February 9, 2014

Homemade Salsa

5-6 Tomatoes, cup in quarters

Handful of Cilantro

1/2 onion, cut in half

Squirt of lime juice

1 package of Stevia

Put everything but the Stevia in a blender and blend until it’s the consistency you enjoy. Add in the Stevia and mix. You can also spice it up with some jalapeno powder, red pepper flakes or chipotle powder.

Spicy Cabbage Salad

February 9, 2014

This was really good. I served it with the mini meatloaf. My husband compared it to a salsa. I’m not a fan of raw radishes but in this dish they worked really good and I actually enjoyed them.

Spicy Cabbage Salad

· 1oz cabbage, shredded

· 1oz tomatoes, chopped

· 1oz radishes, chopped

· 1oz green onions, chopped

· Apple cider vinegar

· Lime juice

· Dash of Salt

· Frank’s Red Hot Sauce

Mix the vegetables in a bowl. Whisk the vinegar, lime juice, salt and hot sauce together. Pour over the vegetables and mix well.

My lunch – packed in advance. Meatloaf and Spicy Cabbage Salad

Roasted Cabbage and my Diet Update

January 16, 2014

I’m on day 13 of my weight loss journey and I’ve lost 13.8 pounds. Hoping I hit the 15 pound mark by the end of the week. I didn’t realize I was four days behind on blogging, wow – time is flying by. I can’t remember what I ate each day but I will provide you with some food porn photos. 🙂

I’ll start first with tonight’s dinner. We had Chicken and Roasted Cabbage. It was my first time trying Roasted Cabbage and I really liked it. It had a kick of lemon on it.

Roasted Cabbage and Chicken

Take a head of cabbage and cut off wedges. I was just feeding my son and myself so I only cooked three wedges (one for me and two for him).

I cut a lemon in quarters and used one quarter. Squeeze it into a small bowl and add about 1/4 cup of chicken broth – drizzle over the cabbage. I then salt and peppered it.

Bake for 15 minutes at 425 degrees and then flip them over.

I cooked some chicken with some spices in a pan on low/medium heat. No oil, just add a bit of water every now and then. I love when you do that and it added the caramelization color to your chicken.

The little piece is 4oz and It’s mine. The bigger piece was my son’s.

Here’s my menu from the rest of the past few days.

Two 2oz burger sliders on a wasa cracker. Topped with homemade Ketcup. Served with Asparagus.

BBQ Chopped Chicken Salad

Chili made with ground beef, radishes, celery and a plum tomato. Simmer with a bit of water and spices (chili, cumin, chipotle and sea salt and pepper)

Cabbage and Hamburg (I could eat this everyday)

Roasted Asparagus with No Oil

January 6, 2014

I love Asparagus and the recipe below contains no oil. Perfect for someone following the Omni Diet, Low Fat or the Eat to Live diet.

Since I’m eating a certain amount of food, I need to make sure I keep my food separate from my family’s.

Tonight, since we all love roasted asparagus, I weighed out my portion and then arranged it on the baking sheet.

I placed my spears on the baking sheet and then put the rest of the family’s on there. I made sure that mine were facing a different direction then theirs (see the yellow square).

Since I don’t use any oil (or cooking sprays) in my cooking, I was worried that the asparagus would stick to the pan. I poured a bit of beef broth onto the pan with some water (maybe 1/4 cup total). I sprinkled some garlic powder, salt and pepper on the asparagus and then it into the oven. Cook at 425 for 15 minutes (keep an eye on them). 1/2 way through I turned them.

After taking them out of the oven I squeezed 1/2 a lemon over them.

If you’ve never cooked with fresh asparagus before, make sure you break the woody part of the stalk off before using. To do that, take the tips into one hand and the stalk into another and bend slightly. The stalk with break right at the point of where it gets woody. Throw away the woody part.

Kale Pesto

September 23, 2013

Today was my birthday. The big 45. My husband has off every Monday so I took the day off from work and we drove through the “notch” in Stowe, VT. Stopped at a local bar and grille for lunch, where I enjoyed a grilled chicken sandwich and a side salad with their homemade garlic vinaigrette. It was delish, although I was really full and only ate 1/2 the sandwich.

On our ride home we stopped at Cold Hollow Cider Mill to pick up some cider donuts. It’s a yearly tradition that we continue to do even though we are “eating clean”. If you’re ever in Vermont and driving up to Stowe (excellent skiiling by the way), make sure you add a stop to Cold Hollow to your list.

After our drive through the mountains to see the leaves changing on the trees, we stopped at Costco to pick up this week’s produce. I love buying produce from there because it’s so much cheaper than my local store.

To make room for all of this in the refrigerator, which is always a challenge, I decided to use up 1/2 a large bag of kale I had. I looked on Pinterest for some inspiration and decided to go ahead and make Kale Pesto.