Clean Eating

Find all of my favorite clean (and sometimes not so clean) recipes here!

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WEEKLY MEAN PLAN – NOVEMBER 26, 2018

Hey y’all! Happy Saturday! I haven’t done one of these meal plan posts in a while, but being that this is my first week back to the grind after Thanksgiving break, I thought this would be the perfect opportunity to post one. The overall goal for this week’s meals was simplicity. I struggled to make my grocery list (even after hours of scrolling on Pinterest) because I had no clue what I had the taste for and I really wasn’t all that thrilled about going grocery shopping & cooking after having had a week off from doing so. Plus, let’s be honest, who wants to go back to baked chicken and rice after indulging in mac n cheese, dressing, yams, etc?? Point being, I was feeling lazy lol but I finally got my life together and made something shake. That being said, this week’s meals may not be the most exciting or intricate, but they got the job done and at the end of the day that’s all that matters. Regardless, I hope you enjoy! Before you continue reading this post, if you haven’t already, be sure to follow me on IG (@leangreenandeverything) to see all the behind the scenes meal prep posts!

BREAKFAST: Green Smoothie

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A tried and true, never fail go to. Here’s a basic recipe:

  • 8oz. organic green tea, chilled
  • 2 handfuls organic baby spinach
  • 2-3 cups frozen fruit of your choice (I just used a mixture of what I already had on hand – strawberries, blueberries and mango)
  • 1 organic banana
  • 2 TBS organic ground flaxseed
  • 3 TBS organic hemp protein powder

Start by blending together the green tea and spinach. Then add all of the other ingredients and blend until smooth. That’s all there is to it!

 

LUNCH: Chicken Sausage w/ Roasted Veggies + Jasmine Rice

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Roasted veggies are always a favorite of mine because they’re so easy to make, filling and delicious. You can never go wrong with them, especially when you don’t know what to make because they pair well with just about anything. This week, I roasted sweet potatoes, red potatoes, red onion and broccoli. I ended up pairing the veggies with some all natural Italian chicken sausage that I just pan seared in a little olive oil and a side of Jasmine rice cooked on the stove top (not pictured). Simple, yet flavorful. Here’s the recipe for the veggies:

  • 1 medium sweet potato, peeled and diced
  • 2 red potatoes, peeled and diced
  • 1/2 red onion, chopped
  • 1 cup broccoli florets
  • drizzle of olive oil
  • pink Himalayan salt & black pepper
  • dried thyme
  • garlic powder
  • turmeric

Place veggies on a sheet pan or casserole dish and drizzle about 1 TBS of olive oil. Add all seasonings to taste (I honestly don’t measure) and toss to coat. Bake for 30 mins at 400F. Enjoy!

DINNER: Low Carb, Lightened Up Broccoli Cheese Soup | The Low Carb Diet

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This recipe was a last minute Pinterest find that actually delivered! I’m not a huge soup person (I have to really be craving it to eat it), but I do actually love broccoli cheese soup, especially from Jason’s Deli. For some reason, it just happened to pop up in my head as I was trying to come up with dinner ideas and it sounded like a good idea. It’s no secret that broccoli cheese soup is not the healthiest in the bunch, and although I really strive to stick to clean meals on weekdays, I was desperate for meal ideas so anything that sounded remotely good at the moment, I ran with it. So I scoured Pinterest in an attempt to find a healthier version because I knew it was out there somewhere lol and after a couple of recipe comparisons, this is the one I landed on. This recipe has minimal ingredients, very little prep/labor, was ready to serve in about 20 mins and was actually really good. My type of weeknight meal! It makes 4 servings, which is perfect for the week when cooking for one like myself and is also vegetarian friendly as it is made with veggie broth instead of chicken broth.

That’s it for this week’s meal details! Thanks for reading and be sure to subscribe so you don’t miss a post, follow me on IG (@leangreenandeverything) and Pinterest (@jsto1217) and as always leave some comments/feedback if you try out any of these dishes.

Until next time,

xoJ

WEEKLY MEAN PLAN – SEPTEMBER 17, 2018

Hello everyone! Happy Hump Day! I’m back again with another weekly meal post. Here you will find all of the details regarding my meals, including links to the full recipe, mouth-watering photos as well as informing you of any tweaks that I made. My meals this week consist of a vegan breakfast, vegan snack, omnivore lunch and vegetarian dinner. So as you can see, I definitely switched it up a bit, ‘flexitarian’ style, which I really enjoy doing. Before you continue reading this post, if you haven’t already, be sure to follow me on IG (@leangreenandeverything) to see all the behind the scenes meal prep posts!

BREAKFAST: Fruit and Veggie Smoothie

This week for breakfast, I kept it simple with a classic, fool-proof smoothie recipe. It’s easy to make and will definitely get your day off to the right start. Here’s the recipe:

  • 1 cup milk, your choice (I used Silk vanilla almond milk)
  • 1 organic banana
  • 2 handfuls of organic baby spinach
  • 1 cup frozen strawberries
  • 1 tbs organic ground flaxseed

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SNACK: Very Simple Vegan Blueberry Muffins | Genius Kitchen

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Yes, another muffin recipe, judge me not! lol They’re so easy, quick and honestly just gave me an excuse to bake something. Truth be told, I’m really just holding out for fall to officially start to begin baking all things pumpkin! Anyway, I digress. This muffin recipe is extremely simple with only seven ingredients and three steps. The only substitutes I made to this recipe are that I used almond milk in place of soy milk, whole wheat flour instead of regular flour and coconut oil in place of vegetable oil, all of which are totally optional.

LUNCH: Turkey Meatloaf + Roasted Red Potatoes and Lima Beans | My Body My Kitchen

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I always love a healthy version of a traditional comfort food dish that actually tastes good and this was definitely one of them. I feel like meatloaf as whole gets a bad rep and albeit is not the most photogenic food, however, it’s actually quite delicious in my opinion. This meatloaf recipe was certainly flavorful as it included fresh herbs, garlic and green onions and the BBQ sauce gave it a different twist as opposed to the traditional ketchup or gravy. I chose to pair the meatloaf with seasoned roasted red potatoes and lima beans, but you can pair it with any healthy side of your liking. The original recipe made it alongside creamed cauliflower and garlic string beans. This recipe is perfect for meal prep since it reheats well and it is also gluten free!

DINNER: Roasted Veggie and Black Bean Tacos | Cooking Classy

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Who doesn’t love a good taco recipe?! I find that Mexican cuisine is the easiest for me to make vegetarian and still thoroughly enjoy because you can use beans and tons of veggies as your base and all of the flavors come together so well that I honestly don’t even miss the meat (i.e. vegetarian quesadillas, enchiladas, nachos, etc.) So if you’re trying to incorporate more meatless meals in your diet, I would definitely start here. When my bf suggested tacos for dinner, I figured why not stray away from the basic homemade tacos (which are delicious, let’s not be mistaken) and try to make this a meatless meal with some non-traditional spins to make it even cleaner. First, let me tell you that Pinterest has A TON of healthy #TacoTuesday ideas both with and without meat ranging in levels of complexity, so the next time you’re feeling tacos, I encourage you to try something new and different!

So back to these tacos. The tacos I made are essentially a lazy girl spin on the original linked 3-step recipe. All I did was chop my veggies of choice (red bell pepper, zucchini, yellow squash and onion), tossed them in olive oil and a taco seasoning packet [lazy girl shortcut, the recipe actually calls for a blend of assorted spices] and baked them on a large sheet pan at 400F for 20 mins. Meanwhile, I combined canned corn and a can of organic black beans in a saucepan, added more of the taco seasoning and warmed them on the stovetop while the other veggies were baking. Once everything was done, I assembled the tacos on whole wheat flour tortillas, topped them with shredded cheese, plain greek yogurt, salsa, cilantro, squeezed a lil bit of lime juice and there you have it, I’ve got dinner for the whole week! Easy peasy. These tacos were BOMB, do you hear me?! BOMB. So much flavor, so many veggies and no meat. All the wins. This recipe is another one that is extremely flexible because you can add any veggies you’d like to the taco filling and serve with all of your fave taco toppings on corn, flour or even lettuce wraps…jalapeños, pico, guac, the possibilities are endless!

Despite the shortcuts I took in the interest of time, this recipe still turned out amazing. I realize that by opting for the taco seasoning packet, I probably added a little more sodium to the dish, but I was trying to whip this up quickly on a weeknight so simplification was necessary, ya feel me? You may certainly utilize the spices the recipe calls for or incorporate your homemade taco seasoning blend. Either way, have fun and make it your own 🙂

That’s it for this week’s meal details! Thanks for reading and be sure to subscribe so you don’t miss a post, follow me on IG (@leangreenandeverything) and Pinterest (@jsto1217) and as always leave some comments/feedback if you try out any of these dishes.

I’m out for now! Peace. xoJ

WEEKLY MEAN PLAN – SEPTEMBER 10, 2018

Hey everybody! Welcome back to my blog, and if you’re new here, welcome to the Lean, Green Gang! This is the very first of my weekly meal plan posts. I posted a grocery haul photo on IG (follow @leangreenandeverything) this past Sunday with a glimpse of what I would be cooking this week so this blog post will be a follow-up that contains all of the details regarding my meals, including links to the full recipe, mouth-watering photos ; ) as well as informing you of any tweaks that I made. So, here we go!

BREAKFAST: (1) Chocolate Peanut Butter Protein Smoothie (2) Cinnamon Roll Smoothie

Let’s keep it real, I am not a morning person but I also cannot function without breakfast. As a result, I like to keep my weekday breakfasts simple and smoothies are the perfect solution. They are quick and easy to make, cheap and full of nutrients! This week, I decided to switch it up with two options for smoothies. Both recipes you just blend everything together and you’re on your way! First up, the chocolate PB protein smoothie, is an old favorite that I never get tired of. Here’s the recipe:

  • 1 handful of ice cubes
  • 1 cup of milk, your choice (I used Silk vanilla almond milk)
  • 1 tbs peanut butter
  • 1 tbs organic ground flaxseed
  • 1 scoop organic protein powder, your choice
  • 1 organic banana
  • 1 tbs honey (optional)
  • 1/2 tbs cocoa powder (optional)

Smoothie #2, the cinnamon roll smoothie, was something I came across on Pinterest and decided to try. Turns out, I wasn’t really a huge fan. The ingredients sounded great in theory and the taste wasn’t bad, it just wasn’t for me personally. I think if I were to try it again, I would maybe add ice to give it some more texture. It just tasted like I was drinking gritty cinnamon milk lol Regardless, it’s still a healthy breakfast option that I encourage you to try! We all have different taste buds, right? Here’s the recipe:

  • 1 cup of milk, your choice (I used Silk vanilla almond milk)
  • 5.3 oz vanilla Greek yogurt
  • 1/4 cup old fashioned oats
  • 1 tsp brown sugar
  • 1 tsp cinnamon
  • 1 banana

SNACK: Vegan Banana Bread Muffins (via Kitchen Treaty)

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Y’all, I love me a good muffin recipe. I find baking therapeutic so every once in a while I like to incorporate a healthy baked good as my mid-morning snack, or Meal 2, to tide me over until lunch such as a breakfast cookie, zucchini muffin, etc. This week I just so happened to have some bananas that were on their last leg so I took to Pinterest to find a healthy banana muffin recipe and I struck gold! These muffins not only taste great, but they are great for you. They are super moist, quick and easy to make with ingredients that you will most likely already have on hand and they keep well, which is always a plus. I will most definitely be making these again. Click here for the full recipe!

LUNCH: Spicy Smoked Sausage Alfredo Bake (via Let’s Dish Recipes)

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Yet another #PinterestWin for the week. This is my second time making this dish and it was just as good as I remember. I enjoy this pasta dish because it is versatile, delicious, filling, and surprisingly lower in calories than you would think, which is always pleasant. This dish is definitely a good, healthy comfort food with minimal ingredients that will last you all week. Not to mention, the cheesy Alfredo sauce from scratch had me out here really feeling like a chef! A couple of subs I made that you certainly don’t have to with this recipe are (1) I used whole wheat pasta; (2) I used dried parsley instead of fresh because it’s what I had on hand; and (3) I omitted the cayenne pepper and red pepper flakes and opted for Cajun andouille sausage as my source of spice instead of using regular smoked sausage. That’s it! Click here for the full recipe!

DINNER: Chicken and Veggie Teriyaki Stir Fry (via Eat Good 4 Life)

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Let me start off by saying that stir fry is not my favorite meal. I don’t hate it by any means and don’t mind eating it, but just know if that’s what’s on the menu, it wasn’t my idea. That being said, this dinner was requested by my boyfriend. Stir fry is regularly a suggestion of his when I’m in a food rut trying to make a grocery list so I finally gave in and honored his request as stir fry is light, clean, easy and a good way to get your veggies in. Turns out, this recipe was VERY good, even to me haha. My boyfriend devoured it and I honestly felt like it looked AND tasted better than the restaurants, but maybe I’m just gassing myself. Check out my photos, let me know if it’s just me lol Anyway, I actually really enjoyed making this and the aromas throughout the preparation process are wonderful! Again, making the teriyaki sauce from scratch had me feeling like a pro! It’s actually very simple and tastes a lot better (ditch the bottled stuff people, trust me on this one). I did also modify/add to this recipe as well: (1) I omitted the red pepper flakes; (2) I added in red bell pepper and onion; (3) I used frozen broccoli, the steamer bag kind (to save time); (4) For the sauce, I used ground ginger instead of chopped; (5) I seasoned the chicken with pink Himalayan salt, black pepper and garlic powder before adding it to the skillet; and (6) I served the dish over brown rice. The best part about stir fry is that you can add really anything you want to make it your own! This meal can also easily be made vegan or vegetarian. Click here for the full recipe!

That wraps up my meals for this past week. I can honestly say that I thoroughly enjoyed my food and feel confident about the healthy choices that I made.

Be sure to follow me on Instagram (@leangreenandeverything), Pinterest (@jsto1217) and subscribe to the blog to stay up to date on these weekly meal plans and other exciting posts soon to come! As I explore the vegan/vegetarian world and experiment with Pinterest recipes, I will do my best to post different types of meals for different audiences so that there’s something for everyone. I’m always down to try something new because cooking and eating the same things can get boring quick (for me at least) and as always will provide you all with honest opinions and recommendations. If you ever decide to try some of my recommended recipes, be sure to comment and let me know how it went for you!

Until next time!

xoJ