Clean Eating Chicken Salsa Stirfry

Chicken salsa stirfry

Servings Size: 1

Chicken breast piece, Thawed and cubed, seasoned with Ms. Dash

1 cup green bell pepper slices

1 small yellow onion

1 carrot diced

2 celery stalks diced

2 Tbsp Salsa (low sugar)

In a small skillet, add bell peppers, onion, carrots, and celery. Lightly salt (less than a tsp. To pull out the moisture in the veggies. Cook until the onions are starting to turn translucent. Add the seasoned cut chicken. Cook on med/high heat. When it starts to stick, add water to deglaze the pan and help cook the chicken. The amount of water is a personal decision. I used about ¼ a cup at first, then it evaporated and I added another ¼ of a cup. By the time that one almost evaporated the chicken was fully cooked, the veggies were softer and I then added my salsa. Cooked a little more reducing the liquid (which also concentrates the flavor). Then served. This would be good in romaine lettuce leaves as tacos. But I just ate it as a stir-fry. No rice, no noodles. Just veggies and meat. It was spicy and delicious

Clean Eating Spiced Honey Apple Oats

Spiced Honey Apple Oats

Serving Size: 1

1/3 cup old fashioned oats

1 cup water

2 tbsp honey

¼ tsp pumpkin pie spice

1 apple pealed, cored, sliced and diced.

In a small pan add water and apples, bring to a boil, then add oats. Cook 10-15 min depending on desired consistency. Add honey, pumpkin pie spice. Stir and serve Warm.

2 tbsp honey

Clean Eating Honey Cinnamon Oats

Honey Cinnamon Oats

Serving Size: 1

1/3 cup old fashioned oats

1 cup water

2 tbsp honey

¼ tsp cinnamon

½ the inside of a vanilla bean

1 small pinch of Kosher Salt

Boil 1 cup water to a small pot and boil. Once boiling add the oats and cook about 10-15 min. depending on desired consistency. Then add honey, cinnamon and vanilla bean to the oats and stir. Serve Warm.

Clean Eating Egg White Farmers Scramble

2 Egg white Farmers Scramble

Serving Size: 1

2 egg whites

½ a bell pepper (red, green, yellow, or orange) each or any desired combination, diced.

½ large white onion

1 sliced carrot (sliced thin or diced)

1 celery stalk, diced

2 handfuls of spinach, chopped

In a small skillet add 1 tsp coconut oil and heat on med heat. Add all veggies and when onions are translucent, add the egg whites. Mix together until the egg is fully cooked. Remove from heat and enjoy.

Clean Eating Farmers Market Chicken Salad

Farmers Market Chicken Salad

Serving Size: 1

1 – 4 oz chicken breast, thawed, cubed

1 sliced carrots

2 sliced celery

1 bell pepper, sliced and cut in half (any color)

½ white onion, sliced and cut in half or diced (personal preference)

1 Roma tomato, diced

½ cup red cabbage, chopped

2 cups mixed greens with fresh spinach

1 small/mini English cucumber, cut in sliced

1 tsp Ms. Dash

1 tsp coconut oil

drizzle of balsamic vinegar

In a small saute’ pan add the coconut oil and heat. Add the carrots, celery, peppers, and onions. Saute’ until onions are turning translucent. Add the chicken and cook until the chicken is cooked through (no more pink).  Set aside to cool.

Meanwhile…

In a bowl or on a plate add the mixed greens, cucumber, cabbage, and tomato. Top with the cooled chicken mixture. Lightly drizzle with balsamic vinegar. Eat. J

*Note: if the taste of red cabbage is too over powering, you can cook it with the other veggies. This will still be very tasty while, removing some of the bite to the red cabbage.

Clean Eating Lemon Pesto Swai Fish

Lemon Pesto Swai Fish Filets

Serving Size: 1

1 Swai Fish Filet (other fish can be substituted such as tilapia, cod or halibut)

1 Tsp Pesto (light oiled or no oiled preferred)

½ a lemon sliced

Preheat oven 400 Degrees F.

In a small baking dish or cookie sheet with sides line with non-stick foil. Place thawed fish filet on top of the foil. Spread the prepared pesto on top of the fish filet. Layer the lemon slices on top of the pesto.

Bake 20-25 min until flaky and fork tender on thickest part of filet. Serve with a mixed green salad, or mixed vegetable blend with cauliflower, broccoli, and carrots. **At least 2 cups worth of vegetables. Enjoy!

Clean Eating Lemon Ms. Dash Tilapia

Lemon Ms. Dash Tilapia Filet

Serving Size: 1

1 - 3-4 oz fish filet

1 tsp Ms. Dash (Season to taste)

1 Lemon, sliced

Place fish filet on non-stick foil. Sprinkle with Ms. Dash. Place Lemon wedges on top. Bake 400 Degrees F. for 20 min (until fish is fork tender and flaky). Remove and serve over mixed green salad with fresh spinach, cucumbers, red cabbage, cherry tomatoes, and carrots.