Two Mouth Watering Clean Eating Recipes

While reading about clean eating, I came across countless recipes. Here are two that made my tummy start to growl from https://www.cleaneatingmag.com

This first one is one of my favorite things to make. It is a fun snack to make for yourself or bring to a small party. It has the added benefit of being a superfood because avocados are a great source of vitamins, fats, and antioxidants.

Avocado Fries and Chipotle Dip

Ingredients:

FRIES

½ cup almond flour

¼ cup coconut flour

1 tsp sea salt

½ tsp each garlic powder and paprika

¼ tsp each onion powder and ground black pepper

1 large egg, beaten

3 avocados (Tip: Choose avocados that are just ripe; if they’re too soft, the fries will fall apart.)

 

DIP

⅓ cup avocado oil mayonnaise

1 tbsp fresh lime juice

¼ tsp chipotle chili powder

⅛ tsp sea salt

 

Preparation:

  1. Make fries: Preheat oven to 450ºF. Line a large baking sheetwith parchment. In a medium bowl, combine almond and coconut flours, salt, garlic powder, paprika, onion powder and pepper. Place egg in a separate small bowl.
  2. Halve and pit avocados. Cut each half into 4 to 6 wedges. Dip one wedge in egg then dredge in flour mixture and place on baking sheet. Repeat with remaining avocado, egg and flour mixture. Mist fries with cooking spray and bake until golden, 15 to 18 minutes, turning over and misting with cooking spray halfway through.
  3. Meanwhile, make dip: Combine all ingredients in a small bowl. Serve fries with dipping sauce on the side.

NOTE: Alternatively, cook the fries in a skillet. Pour avocado oil in a medium nonstick skillet until ½ inch deep and heat on medium. Working in 3 batches, cook until golden, 1 to 2 minutes per side. If serving immediately, keep warm in a 200ºF oven on a metal rack set over a baking sheet while cooking remaining slices.

This next clean recipe requires a significant amount of preparation and ingredients, but I can tell you that it is well worth it. Not only did it turn out delicious, it contains several superfoods. To name a few; Ginger aids in digestion, lowers inflammation, and is a great source of antioxidants. Garlic helps to strengthen our immune system and can decrease blood pressure and cholesterol. Cashews are a good source of protein and have properties that mimic antidepressants. Mango is good for the skin and promotes heart health.

 

Ginger Chicken and Mango Stir-Fry

 

Ingredients:

 

1 3-inch piece fresh ginger, peeled and finely grated

6 cloves garlic, finely grated or crushed

3 tbsp reduced-sodium soy sauce or tamari (Try: San J Reduced-Sodium Tamari)

2 tbsp rice vinegar

3 tsp raw honey

¼ tsp ground cayenne powder

12 oz boneless, skinless chicken thighs, cut into 1-inch chunks

12 oz broccoli (with stems)

½ daikon radish, peeled and cut into 1-inch-long x ¼-inch-wide matchsticks (Tip: Substitute with 3 standard Cherry Belle red radishes if you can’t find daikon.)

4 green onions (light and dark green parts separated), cut into 1-inch lengths, divided

3 carrots, cut into 1-inch-long x ¼-inch-wide matchsticks

½ cup raw unsalted cashews

½ tsp sea salt, divided

1 firm mango, peeled, pitted and cut into ½-inch chunks

1 cup low-sodium chicken broth

1 tbsp tapioca starch

 

Preparation:

  1. In a small bowl, stir together ginger, garlic, soy sauce, vinegar, honey and cayenne. Transfer 3 tbsp to a large bowl; add chicken to large bowl and toss to coat. Let marinate at room temperature for 30 minutes. Reserve remaining ginger mixture.
  2. Meanwhile, cut broccoli into 2-inch florets, reserving stems. Halve florets lengthwise. Peel stems; cut into 1-inch-long x ¼-inch-wide matchsticks to yield about ¾ cup.
  3. Mist a large nonstick skilletor wok with cooking spray; heat on medium. Add broccoli florets and stir-fry until tender and bright green, 3 to 4 minutes. Transfer to a large plate.
  4. Mist same skilletwith cooking spray; heat on medium-high. Add broccoli stems, radish, light parts of green onions, carrots, cashews and ¼ tsp salt and stir-fry just until vegetables are tender and lightly browned, 5 to 6 minutes. Transfer to plate with broccoli florets.
  5. Mist same skilletwith cooking spray; heat on medium. Add chicken and remaining ¼ tsp salt and stir-fry until browned, 4 to 5 minutes. Add mango, dark green parts of green onions and reserved ginger mixture and stir-fry for 1 minute. Whisk together broth and tapioca; add mixture to pan. Bring to a simmer and cook, stirring occasionally, until chicken is no longer pink inside, and sauce is thick enough to coat the back of a spoon, 4 to 5 minutes. Add broccoli mixture; toss to coat.

Remember to log these recipes in your Mood and Food journal. Enjoy your clean meal!

By: Kathryn Chambers

Counseling Intern

Olive Branch Counseling Associates, Inc

 

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