I can’t believe I have gotten this far. Only one more day left of clean eating and I have reached my goal. I have learned so much about food during these last two weeks. I have also become a believer that less is more. My body is feeling better than ever and I’m starting to get a hang of the clean eating rhythm.
Here is a look at what I have been munching on the last few days…
1. Breakfast: Tofu Scramble (4 egg whites sautéed with 4 oz chopped extra firm tofu, 2 cups frozen peas and carrots, 1/8 tsp each dried oregano, onion powder and garlic powder, tossed with 1/4 cup cottage cheese, served over 2 cups spinach sautéed in 1 tsp olive oil).
2. Snack #1: 1 whole grain fig bar, 2 tbsp raw sprouted almonds.
3. Lunch: Salmon Fajitas (3 oz salmon roasted, 1 cup chopped green cabbage, 1/4 cup chopped cilantro, 2 tbsp salsa among 3 sprouted corn tortillas).
4. Snack #2: 6 oz Greek yogurt and 2 tbsp walnuts
5. Dinner: 4 oz chicken, 3 oz baked sweet potato, 1 cup green beans sautéed in 1 tsp olive oil with 1 cup sliced zucchini and 1 clove minced garlic.
Highlights: As simple as it was, dinner was by far my favorite meal today. I love green beans and zucchini on their own, but mixed together they were even more delicious! And I am a sucker for sweet potatoes. To top it off, you can’t go wrong with a serving of juicy chicken breast. Super easy, super yummy!
Lowlights: Veggies are great, but not at this magnitude so early in the morning. Unfortunately breakfast was a bust. There was a bit too much going on and I was put off by all of the components mixed together. I would prefer to eat more veggies later in the day than for my first meal. Fruit sounds a lot better. I will not be trying this combo again :(
1. Breakfast: 1 cup Greek yogurt blended with 1 cup chopped strawberries, spread on 2 lightly salted brown rice cakes, sprinkled with 2 tbsp walnuts.
2. Snack: 2 mandarin oranges, 2 tbsp almonds.
3. Lunch: Chicken Salad (2 cups chopped lettuce, 1/2 cup drained and rinsed pinto beans, 1/4 avocado peeled and pitted and diced, 2 oz chopped chicken breast, tossed with 1 tbsp lemon juice, 1/4 tsp Dijon and 1 clove minded garlic)
4. Snack #2: 1 cup cottage cheese, 1 chopped peach, 1 tbsp flaxseeds and 1 stalk celery
5. Dinner: Slow Cooked Pork with Peach BBQ Sauce, Slaw and Greens (see recipe below)
Highlights: Dinner was a home run! And I made my own BBQ sauce :) I am so proud of myself. Freddie said it was his favorite part of the meal. Which means, I will be making this BBQ more often. I bet it would be lovely on some chicken breast or as a pizza sauce :) Yum!
Lowlights: No lowlights today. Going out on a high note. Everything was scrumptious!
Slow-Cooker Pork with Peach BBQ Sauce, Slaw and Greens
1 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 small peach, peeled, pitted and chopped
15 oz can diced tomatoes
6 oz tomato paste
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tbsp Worcestershire sauce
1 lb pork tenderloin, trimmed of visible fat
1 bunch collard greens, trimmed and chopped
Juice 1 orange
1 lime, zested and juiced
2 tbsp nonfat plain Greek yogurt
1 1/2 cups green cabbage, shredded
1 1/2 cups purple cabbage, shredded
1 carrot, peeled, trimmed and grated
1/2 cup cilantro, chopped
1. Prepare BBQ sauce: In a large skillet, heat oil on medium-high heat. Add onion and sauté, stirring occasionally, until softened, about 3 minutes. Reduce heat to medium and add garlic and peach. Stir until combined and fragrant, about 3 minutes. Stir in tomatoes, tomato paste, vinegar, maple syrup and Worcestershire sauce. Cook, stirring occasionally for 15 minutes. Transfer mixture to a large bowl. With an immersion blender, puree until smooth. (Alternatively, puree mixture in a food processor or upright blender.) Wipe out skillet.
2. Place pork in 3-qt slow-cooker. Add BBQ sauce, cover and cook for 4 to 6 hours on high or 8 to 10 hours on low, until an instant-read thermometer registers at 145 degrees F when inserted in center of pork. (Oven Option: Add pork and BBQ sauce to an oven-safe pot or roasting pan with tight-fitting lid. Cover and bake at 425 degrees F for 45 minutes or until cooked through.
3. Meanwhile, prepare slaw. In a separate large bowl, whisk orange juice, lime zest and juice and yogurt. Add cabbage, carrot and cilantro. Cover and refrigerate until chilled, 20 minutes to 1 hour.
4. In a skillet, heat 1/4 cup water on medium. Add collard greens and cook, stirring occasionally, until bright green, about 3 minutes.
Recipe from Clean Eating
With one more day to go, I consider this my farewell meal. This dinner was the best combination of foods yet. The pork is sure to become a household staple. And I love the way it paired with the crisp, bright flavors of the slaw. The greens were delicious to help soak up the extra BBQ sauce (another homemade first!). I can not wait to make this again. And again. And again.
Day 13 may have been my highlight for this Clean Eating Journey. Either that or I am just a clean eating pro now :) Either way I am satisfied. Looking forward to my last day tomorrow. Stay tuned for the conclusion…