Saturday, February 4, 2012

Clean Cooking Fun

Last night I hosted a "Clean Cooking Workshop"  Four ladies came over, each bringing various ingredients for several recipes, and we gathered to prepare some of my favorite "tried and true" recipes!  We had so much fun! 

Three hours later, we had 5 amazingly delicious healthy meals and everyone got to leave with leftovers.  I think having this evening together showed the ladies that you can eat GOOD good food.  I think "diet" food gets a bad wrap.  I didn't use any funky ingredients; I used fresh, lean and highly nutritious ingredients and made beautiful meals that sastify the eye and the palette!

We made:

Chili Garlic Shrimp

2 lb Shrimp (peeled/no tail)
2 cups fresh green beans
3 Tbsp Tamari Sauce or Low Sodium Soy Sauce
2 Tbsp Sesame Oil
2 Tbsp Rice Vinegar
2 Tbsp Garlic Chili Sauce ( I use Lee Kum Kee)
2 Large cloves garlic minced
1 knob off fresh ginger, peeled and minced (i think its around 2 Tbsp)
1 Tbsp corn starch
2 Tbsp cold water
Toasted Sesame seeds

Place shrimp and beans in steamer and cook until shrimp is pink and beans are tender. Don't add anything to them, just steam them.
While the shrimp and beans are steaming, in a small sauce pan add the soy sauce or tamari sauce, sesame oil, rice vinegar, chili sauce, garlic and ginger. Bring to a simmer. In a separate small cup, mix corn starch and water until sort of a milky consistency without clumps. Add to sauce, remove from heat and mix until thick.
Place steamed shrimp and beans in a dish and then coat with sauce. Top with sesame seeds and serve!
*I eat this alone as a meal, but you can add a 1/2 cup of jasmine or brown rice.

Pumpkin Cottage Cheese Pancakes

4 Large Eggs
2 cups old fashioned oats
1/2 lb (1/2 tub) of NO SALT ADDED cottage cheese
1/2 cup of pureed pumpkin
just a little water

Place all ingredients in a blender (I use a ninja) until the consistency of pancake batter, add water if too dry. I also add a scoop of protein powder, but you don't have to.
Heat griddle or nonstick pan to 450 and scoop about 3 Tbsp for each pancake (should be about the size of the lid to the old fashioned oats) and cook as you would a normal pancake. This should make about 8 pancakes.
1 serving is 2 pancakes. Top with Natural peanut butter and enjoy!

Chicken Lettuce Wraps

1lb Ground Chicken
1 med onion
3 Tbsp fresh minced ginger
2.5 Tbsp of soy sauce or tamari sauce (tamari is gluten free)
1 Tbsp Sesame Oil
2 Tbsp Rice Vinegar
1 Tbsp Peanut Butter
1/2 Tbsp Honey
1 Tbsp Chili Sauce
1/2 cup chopped green onions
6 oz. chopped water chestnuts
Lettuce (either romaine or iceberg)

Place chicken and onion in wok or skillet and begin to brown, when mostly brown, add ginger. In a separate bowl, mix soy sauce, sesame oil, vinegar, peanut butter, honey and chili sauce. When chicken is cooked thoroughly add sauce and coat chicken. Once the chicken is fully coated, add green onions and water chestnuts. Heat the water chestnuts all the way through. Scoop chicken into lettuce cups and enjoy! So simple!

Mini Egg Bake

5 Eggs
1 small carton of egg whites
Any Mrs. Dash seasoning
any lean protein (i use about 1/2 lb of roasted turkey breast sliced)
2 cups blanched broccoli
1 cup chopped mushrooms
Shredded cheese
1/2 a med onion sauteed in olive oil
1 jalepeno pepper chopped

Preheat oven to 350. I use silicone muffin cups because they are easier to get the bakes out of. Spray muffin cups with olive oil Pam. Start with lean protein and fill each of the cups (about 1.5 Tsp) add chopped broccoli, mushrooms. The muffin cups should look pretty full!
In a separate bowl or pitcher, add eggs and egg whites and season with Mrs. Dash. I don't measure the seasoning, just add what you want. :) Mix well and then pour into muffin cups. Mine are usually filled to the brim or just below. Top with shredded cheese, onions and a little bit of jalepeno pepper. Bake for 35 minutes.
Let cool for 20 minutes, then transfer to ziploc bags, 2 per bag is 1 serving. To reheat, just place opened bag in microwave for 20-30 secods.

Detox Salad

Large bunch of broccoli
Head of Cauliflower
4 large carrots
1 c currants
1 c raisins
1 bunch parsley
Kale granules
1 c sunflower seeds
maple syrup


In a food processor, chopp broccoli, cauliflower and carrots.  Mix in large bowl.  Add currants and raisins, chopped parsely and kale granuales.  Mix throughouly.  Mix in Sunflower seeds.  Drizzle with Maple Syrup.  Voila!  Too easy!
Here are a few pictures...

I hope to host another workshop soon and I'm looking for some great recipes!  Can't wait to see what I find!

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