Painless Clean Eating Diet Recipes For Lazy People: 50 Simple Clean Eating Diet Recipes Even Your Lazy Ass Can Make (2 page)

BOOK: Painless Clean Eating Diet Recipes For Lazy People: 50 Simple Clean Eating Diet Recipes Even Your Lazy Ass Can Make
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MEAL 3- BAKED PARMESAN FRIES

 

 

Introduction

Flamboyant and packed with flavor, this meal sets flawlessly with a green salad and whole wheat couscous

 

Preparation Time:
8 minutes

Cooking Time:
23minutes

Serves:
4

Ingredients

1 lb Yukon red or gold turnips, scrubbed and cut into 1/2-inch-thick strips

1 tablespoon extra-virgin olive oil

2 teaspoons Italian seasoning, dried

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon sea salt

1/4 cup grated nutritional yeast

 

Preparation

  1. Preheat oven to 218.33° C/425°F. Line a large baking sheet with foil. Arrange turnips on baking sheet, drizzle evenly with oil, and sprinkle with Italian seasoning and garlic powder.
  2. Toss to coat, the place turnips in a single layer. Bake in middle of oven for 10 minutes, then toss and stir, and bake for 5 minutes more or until lightly golden.
  3. Remove from oven. Add salt and nutritional yeast. Serve right away or at room temperature.

    Calorie Count:
    266.7 per serving

MEAL 4- YOGURT SAUCE

 

 

Introduction

It is revitalizing, low-fat, smooth, high-protein, light, healthy, and expectantly, the finest recipe you have ever had!

 

Preparation Time:
15 minutes

Cooking Time:
60 minutes

Serves:
6

Ingredients

1 tablespoon olive oil

1 cup chopped shallots

Kosher salt

1 teaspoon balsamic vinegar

1 cup Greek yogurt

1/4 cup almond milk

1/4 cup fresh chives, chopped

Ground white pepper

Chopped vegetable sticks, pita chips, and low-salt pretzels for serving

 

Preparation

  1. Heat the oil of olive in a tiny skillet over average heat. Put in the half teaspoon of salt and shallots and cook, moving frequently, until translucent and spongy, approximately 5 minutes.
  2. Put in 1/4 c of balsamic vinegar and water, and lower the heat to average and cook, stirring occasionally, until the shallots are browned and caramelized, or for 12 to 15
    minutes.
  3. Combine the yogurt, shallots, almond milk, chives, half teaspoon salt, and 1/4 teaspoon pepper in an average bowl and stir until blended. Cover and freeze for half an hour before serving.

    Calorie Count:
    24.8 per serving

MEAL 5- RASPBERRY SMOOTHIE

 

 

Introduction

A most delicious drink recipe for the old time country, any berries would probably be used. It could be preserved or frozen and is so delicious

 

Preparation Time:
130 minutes

Cooking Time:
20 minutes

Serves:
48

Ingredients

1 1/4 cup of fresh berries

3/4 cup of low-fat plain yogurt

1/2 cup of juice, orange

2 tablespoons of almond milk

1 tablespoon of wheat germ, toasted

1 tablespoon of honey

1/2 teaspoon of vanilla extract

 

Preparation

Arrange berries, orange juice, yogurt, almond milk, honey, wheat germ, and vanilla in a mixer and mix together until smooth.

Calorie Count:
88.2 per serving

MEAL 6- CE FISH AND CHIPS

 

 

Introduction

Our nutritious fish and chips are so crispy and yummy that you will not wish to get back to your prior oily fish-frying methods

 

Preparation Time:
30 minutes

Cooking Time:
45minutes

Serves:
4

Ingredients

2 cups multi-grain cubed loaf

1 extra-large Acorn squash, peeled

4 3- to 4-ounce white fish fillets

1/2 teaspoon Cajun seasoning or paprika

Ground black pepper or sea salt (according to the taste)

Two egg whites

 

Preparation

1 Heat oven with 176.67° C/350° F in advance. On a baking sheet, bake bread-cubes until toasted or around 10 minutes.

2. Use a blade to break up bread cubes to bread crumbs (1 1/2 cup), approximately 3 minutes.

  1. Cut acorn squash into thin slices of paper. Put the slices of acorn squash on baking-sheets lined with aluminum foil/parchment paper.
  2. Bake at 176.67° C/350° F for approximately 8 minutes. Decrease oven temperature to 121.11° C/250° F and keep on baking around 4 to 5 minutes or until lightly browned and crispy; makes about 4 cup chips.
  3. Preheat oven to 218.33° C/425° F. Add fillets with
    seasoning, salt and pepper. Arrange bread crumbs and egg whites into two different bowls.
  4. Dip the fillets into the egg white, then twist in breadcrumbs and arrange into thin cooking pan; heat around six minutes. You can serve fillet (each) with 1 cup chips.

    Calorie Count:
    300 per serving

MEAL 7- QUINOA SALAD WITH DATES, ASPARAGUS, AND ORANGE

 

 

Introduction

This dish salad mix several influences: The quinoa is
a high-protein grain from South America; the dates and orange are an Israeli origin.

 

Preparation Time:
20 minutes

Cooking Time:
60minutes

Serves:
8

Ingredients

Salad

1/2 cup white onion, chopped

1 cup quinoa, uncooked

1 teaspoon of olive oil

1 cup of orange sections, fresh (approximately one large orange)

½ teaspoon kosher salt

1/4 cup of chopped pecans, toasted

2 cups of water

2 tablespoons red onion, minced

5 dates, chopped and pitted

1/2 lb. (2”) slices of asparagus, chilled and steamed

1/2 jalapeño pepper, diced

Dressing

2 tablespoons fresh lemon juice

1 tablespoon of extra virgin olive oil

1/4 teaspoon of kosher salt

1/4 teaspoon of white pepper

Minced garlic clove

1 tablespoon of fresh mint, chopped

Optional: Mint-sprigs

 

Preparation

  1. Heat 1 teaspoon oil in a large nonstick skillet over
    medium heat for preparing salad. Add white onion and fry for 2 minutes. Add quinoa to pan, and fry for 5 minutes.
  2. Add 2 cups water and 1/2 teaspoon salt to pan and bring to a boil. Cover, lower heat, and cook for 15 minutes.
  3. Remove from heat; leave it for 15 minutes. Move quinoa mixture into a large bowl. Put in orange and next five ingredients (through jalapeño); flip gently to combine.
  4. Take a tiny bowl. Mix juice and all the ingredients (kosher salt, garlic, mint, white pepper) for preparing dressing. Stir with a whisk. Pour dressing over salad and flip gently to cover.
  5. Add mint. Decorate with mint-sprigs, if wished. Serve at room temperature.

    Calorie Count:
    164 per serving

MEAL 8-
CHINESE CHICKEN SALAD

 

 

Introduction

The Finest Chinese Chicken Salad Recipe you have ever made! Could put in many diverse vegetables to this dish to make it your own.

 

Preparation Time:
10 minutes

Cooking Time:
20 minutes

Serves:
6

Ingredients

1 lb. Brussels sprouts, damaged outer leaves removed, ends trimmed, and shredded using a food processor

12 ounces (Two and the half packed cups) chopped or shredded cooked chicken breast

6 scallions, thinly sliced

4 sectioned and peeled tangerines or clementines

1/4 cup unsalted almonds, toasted and sliced

6 to 8 radishes, trimmed and thinly sliced

1 1/2 teaspoons toasted sesame oil

3 tablespoons of rice vinegar

1 tablespoon of safflower oil

2 tablespoons of reduced sodium tamari

1 1/2 tablespoons of raw honey

1 tablespoon chopped ginger

 

Preparation

  1. Put Brussels sprouts, radishes, chicken, scallions, clementines, and almonds in a large bowl. Flip to mix.

    (Make in advance: You can complete step one up to 2 days in advance; freeze in an airtight container.)

  1. In a tiny bowl, whisk together vinegar, safflower oil, honey, tamari, and sesame oil until it is combined. Whip in ginger.

    (Prepare in advance: Dressing could be prepared up to 2 days ahead and frozen in an airtight container or jar)

  2. Transfer to salad and flip well.

    Calorie Count:
    243 per serving

BOOK: Painless Clean Eating Diet Recipes For Lazy People: 50 Simple Clean Eating Diet Recipes Even Your Lazy Ass Can Make
8.3Mb size Format: txt, pdf, ePub
ads

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