Tues. Jan 8th

Strawberry Spinach Smoothie, before blending!

Daily Tidbit:   So my Cousin is doing a "Clean Eating Cleanse" this week and I decided to join her.  Trouble is, there are lots of different definitions of Clean Eating out there, so it is making me rethink some of my meal planning.

Today I went for a "Mexican Potato" for lunch, which is simply a Hot Potato topped with lots of yummy stuff like Beans, Cheese, Corn & Avocado, but then I stopped myself - could I use jarred Salsa?  We decided it was okay because it was All Natural, with very few ingredients - all real foods that I recognized.  But processed and refined foods are out, like: White Bread, White Rice, Cookies or other things with Trans fats etc.  

To see a full list of things to avoid and the many benefits of Clean Eating, check this out:

http://www.fitday.com/fitness-articles/fitness/the-clean-eating-diet-whats-it-all-about.html 
 

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Breakfast:  Oatmeal with Cinnamon & Walnuts with Smoothie
1/2 cup plain Oatmeal (uncooked),  microwaved with
1 cup Fat Free Milk
2 tbsp chopped Plain Walnuts &
2-3 shakes of Plain Cinnamon on top
5 oz Strawberry Spinach Smoothie (recipe below)
Regular Coffee, splash Fat Free Milk


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Mexican Potato

Lunch:  Mexican Potato
1 medium sized Yukon Gold Potato (microwaved until soft), topped with:
1/2 cup Pinto Beans (Dried Beans cooked in Slow Cooker this morning) 
1/2 cup canned No Salt Added Corn
1/2 Avocado, diced
2 tbsp All Natural jarred Medium Salsa mixed with 1 tbsp water to thin it out
1 tbsp Shredded Cheddar Cheese on top
Water with Lemon
Decaf Coffee, splash of Fat Free Milk
    

It is hard to see the Potato, but it is there, chopped up, hidden under all the toppings!  This was a totally easy, quick, delicious and filling meal; will definitely be doing this again!

Tip:  Just microwave the Potato - it will be ready to go in less than 4 minutes!  Remember to leave the skin on for extra nutrients and Fiber.

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Snack:   3 cups Organic Plain Popcorn, Water with Lemon

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Snack:  10 Plain Almonds & 3 Dried Apricots

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Veggie Bean Coconut Curry

 
Dinner: Veggie Bean Coconut Curry 
2 cups worth Vegetable Bean Coconut Curry made in Dutch oven on stove with: 1 tbsp Canola Oil, 1/2 cup White & Red Onions, mixed, 1 tsp crushed Garlic, 4 tbsp Red Curry Paste, 1 cup Mushrooms, 1 large Zucchini, diced, 1/4 cup Yellow Squash, diced, 12 Baby Carrots & 1 cup Pinto Beans with 1 cup Lite Coconut Milk
topped with handful of chopped fresh Cilantro
Water 


*This was kind of bland actually (I didn't add any salt), so I added some Hot Chili Pepper Sauce and Voila!  Lots of flavor, no sodium needed!

 

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Fuji Apple

Dessert:   1 Local Fuji Apple, Water

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RECIPES:

Strawberry Spinach Smoothie Recipe:

Into blender put:

1 cup All Natural Low Fat Plain Yogurt
2 Bananas
1.5 cups Strawberries (frozen, thawed overnight in fridge)
1.5 packed cups Baby Spinach
1/2 cup Orange Juice

Blend and serve!



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