Clean eating over the weekend.. harder!  Not impossible, but just harder.  All the kids home, everyone wanting to eat out somewhere yummy. Not fun saying no, but we managed.  It ended up being a cold and drizzly weekend spent inside playing board games, the wii, and reading. Actually really fun and relaxing, and cheap!

Both my husband and I are feeling pretty good eating this way. I will say that we had forgotten how COLD we get when doing the Clean in the winter so we have been drinking lots of hot tea.  I made a delicious green tea latte.  Just make a cup of decaf green tea (only 1 c of hot water to one tea bag), let it steep for a couple of minutes while you heat up a 1 c of vanilla almond milk. Pour milk into teacup and add 1 t of agave syrup and 1 t of vanilla.  Use a latte wand or blender to whisk until foamy. Sprinkle with cinnamon and serve. I loved it!

Lunch on Sunday was one of the best Clean recipes I have found.  I adapted it from one I found on the Kitchn blog.  We absolutely loved this dish and will be making it again and again. I can’t wait to try it after the Clean with some shrimp added in!  I omitted the sun-dried tomatoes and used chipotle red pepper flakes instead of a chili pepper. It was super spicy and full of flavor!  Not to mention warm and filling on a brisk day. Love, love, loved it!

Braised Coconut Spinach & Chickpeas (adapted for the Clean)

2 t olive oil

1 small yellow onion

4 large garlic cloves, minced

1 T grated fresh ginger

1 large lemon, zested and juiced

15 oz can chickpeas, drained and rinsed

1 lb baby spinach

15 oz can light coconut milk

1 t ground ginger

sea salt and pepper

Whole roasted sweet potatoes

Heat oil in large deep dutch oven or saute pan.  Add onion, cook about 5 minutes until browning, add garlic, ginger, lemon zest, and pepper flakes.  Cook 3 minutes, stirring frequently.

Add chickpeas and cook over high heat for a few minutes until they are getting golden and coated with onion mixture.

Toss in spinach in large handfuls, one at a time, until spinach has wilted and you can fit it all in the pan. This will take about 5 minutes. Then add the coconut milk, ground ginger, lemon juice and zest.  Bring to a simmer, turn down heat and cook for about 10 minutes.  Salt and pepper to taste.  Split sweet potatoes down the middle and cover with this deliciousness! 

This recipe makes enough for 4 servings.  You could also serve over quinoa or brown rice but the contrast of the sweet against the spicy is what really makes it outstanding:)


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