clean eating · healthy living

Clean Eats

As promised on yesterday’s post, here are the details on my favorite breakfast, lunch, and dinner from the challenge week . For all the skeptics out there like me who think eating healthy is the same thing as not eating, well this more than proves us wrong! Add these to your menu soon and you will see for yourself that I’m not actually making it up. Eating healthy can taste amazing. 🙂

And if you want more info on participating in your own challenge, then remember to check out Kelly’s Facebook page for more info on all the programs she has to offer.

Breakfast: Overnight Oats (serves 1)

 

¼ cup rolled oats

½ T chia seeds

½ cup unsweetened almond milk

¼ medium banana, sliced

½ cup blueberries

½ teaspoon pure maple syrup

Pinch of cinnamon

Place all ingredients in a mason jar, shake, cover and refrigerate overnight. Add 1 T pecans as a topping prior to eating. You can also warm the oats if you prefer, but you don’t have to. So freaking delicious and easy. I’m mad I didn’t know about these sooner.

Lunch: Chicken and Pear Salad (serves 2)

 

1 cooked chicken breast, sliced

2 cups spinach

1 peeled and sliced fresh pear

Small handful of walnuts

¼ cup parmesan

Dressing:

1/8 cup balsamic vinegar

1/8 cup EVOO

1 tsp honey

In large bowl mix spinach, pear and chopped walnuts. Add sliced chicken breasts. Whisk the EVOO, balsamic, and honey. Pour in moderation over salads. Top with parmesan. Remember this one serves two so share with someone you love! 🙂

Dinner: Dijon Pork Tenderloin Medallions w/ Sweet Potato, Quinoa, and Kale Salad (serves 4)

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Tenderloin:

1 lb of pork tenderloin

2 T Dijon mustard

½ tsp thyme

½ tsp ground black pepper

Salad:

2 medium sweet potatoes, peeled and cubed

1 T EVOO

1 tsp garlic powder

½ tsp onion powder

½ tsp oregano

½ tsp chili powder

¼ cup uncooked quinoa

3 cups kale

¼ cup dried cranberries

Dressing:

1 T balsamic vinegar

1 T apple cider vinegar

2 T EVOO

1 ½ T honey

Pork: Preheat oven to 425 degrees. Mix Dijon, thyme and pepper together and coat pork tenderloin. Sear tenderloin over medium-high heat until it’s brown on all sides. Place in oven safe pan. Roast for 15-25 minutes until internal temperature reads 145 degrees. Cool slightly and slice. Divide into four portions, but err on the side of caution by giving yourself just 3 half-inch slices.

Salad: Rinse and peel sweet potatoes, chopping into ¼ inch cubes. Toss with EVOO, garlic powder, onion powder, oregano and chili powder until coated. Spread sweet potatoes on prepared baking sheet in single layer and roast in the oven for about 30 minutes, flipping once. While sweet potatoes are roasting, cook quinoa (after rinsing it) by adding 1/2 cup of water to a small saucepan and add rinsed quinoa. Bring to boil, cover and reduce heat and simmer for about 10 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff with fork.

Combine kale, quinoa and cranberries in a large bowl and toss with dressing. Fold in roasted sweet potatoes. Salad serves closer to five or six so be careful with your portion size. Approximately 1 cup of salad for a serving. Plate with pork tenderloin and enjoy. This salad saves amazingly well and actually tasted better a day or two later. Perfect for lunch later in the week. 🙂

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