I often hear that Organic, Clean, Healthy eating is too restrictive, too much like a permanent diet. I have to chuckle, especially when some naysayer actually sees what I eat. So here’s me being completely open about my day and what goes in to my mouth. What better day to choose than Monday. here’s my menu. once you see it, leave a comment and tell me if you think my “diet” is TOO MUCH LIKE A DIE-T. (I’ll even be sweet and include some recipes, since I love cooking these and that means I know what goes into my meals)
Low-Fat Winter Fruit Granola
Makes 24 1/4-cup servings
- 4 cups regular rolled oats
- 1/4 cup unprocessed wheat bran
- 2 tablespoons coconut oil
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sliced almonds
- 1/2 cup chopped dried pears or apples
- 1/4 cup dried cranberries
- 1/4 cup chopped dates
- 4 drops ginger essential oil
- Preheat the oven to 325 degrees F.
- Combine the oats and bran on a large baking sheet.
- In a small pan over medium heat, stir in the coconut oil, maple syrup, vanilla and almond extract. When the mixture begins to bubble, pour it over the oat mixture and mix well.
- Bake for about 10 minutes. Add the almonds and stir the mixture thoroughly. Continue to bake until the oats and almonds are lightly toasted, about 10 minutes more, stirring again halfway through.
- Stir in the rest of the ingredients.
- Bake until the oats are crisp, about 5 minutes longer. Remove the pan from the oven, and stir the mixture. Let the granola cool for 5 minutes, the stir again.
Storage: When the granola is completely cool, you can store it in an airtight container for up to 4 weeks.
TSFL Blueberry muffin
Sweet Potato, Fennel & Olive Salad with Crispy Kale & Quinoa
– 1 large sweet potato
– 1 cup of cooked quinoa
– 2 fennel
– 5 kale leaves
– 1 cup of pitted green olives
– 6 drops Lime or Lemon essential oils
– virgin olive oil
– sea salt
The night before marinate the fennel, Start by slicing off the spiky top and the very bottom edge, then cut the rest into slithers. Place it in a big glass bowl and cover with the essential oils, sea salt and olive oil – there should be enough liquid in there from the oils to ensure that each fennel slice is coated. Then leave the bowl in the fridge to soften.
Heat the oven to 350 degrees. Then cut the sweet potato in half, into slices and then into bite sized cubes. Place these in a baking dish with olive oil, sea salt, cinnamon, paprika and rosemary – stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness. Then bake for 30 minutes, stirring them once or twice during this time.
While the sweet potatoes bake cook the quinoa.
Chop the kale leaves into bite sized pieces and two or three minutes before the sweet potatoes are cooked add the leaves to the top of the baking dish with a little extra oil and salt.
Once the kale is crisping up remove the baking tray and mix everything together with the quinoa, fennel and olives.
TSFL Chocolate Brownie
Green Chicken Enchiladas
- 1 cup dried chickpeas, soaked overnight and boiled in salted water until tender
- 1 small onion, diced
- 2 cups diced tomatoes
- 1/2 tsp fresh oregano
- 1 drop oregano essential oil
- sea salt and black pepper
- 1 cup shredded cooked chicken breast
- 1 cup grated reduced fat cheddar cheese
- 10-12 corn tortillas
- 1 3/4 cup low sodium vegetable broth
- 1 cup nonfat Greek yogurt
- 1 bunch kale, stemmed
- 4 oz chopped green chiles
- 2 scallions, chopped
- In a large nonstick skillet, spray with cooking spray and, over medium-low heat, saute chickpeas, onion, tomatoes, oregano, 1 teaspoon sea salt and 1/8 teaspoon black pepper. Saute 5-6 minutes over medium-low heat or until all liquid from tomatoes has evaporated, stirring often. Remove from heat.
- In a blender or food processor, puree the vegetable broth, Greek yogurt, kale, chiles, and scallions.
- Preheat oven to 400 degrees F. Grease a 9×13 casserole or baking dish. Lightly cover bottom of the dish with 1/2-3/4 cup of the sauce.
- Heat corn tortillas by wrapping the stack of them in aluminum foil and placing them in the preheating oven for 5-7 minutes or by microwaving them covered with a wet paper towel for 30 seconds.
- Stir 1/2 cup of cheese, chicken, and oregano oil into the chickpea mixture. Add heaping 1/2 cups of filling to one end of each tortilla and roll up or fold in half placing each one seam side down in the prepared casserole dish.
- Pour kale sauce evenly over top of enchiladas. It will be very liquidy, but don’t worry, it will thicken as it cooks. Sprinkle remaining 1/2 cup of cheese over the enchiladas. Bake for about 25 minutes until bubbly all over. Allow to sit for five minutes before serving.
TSFL Chocolate Mint ice cream
There you have it. That’s my meal plan for today This is pretty typical eating for me. Healthy, flavorful, and organic/fresh. Now tell me… Does your DIE-T look like this?