Clean Eating

Since the New Year there has been a revolution in our household. We've made a commitment to eat better and get more exercise. For me, that has meant walking 2-3 miles/day and making some major changes to how I have been eating.

Now I am eating 5-6 minimeals every three hours that includes lean protein, lots of fresh veggies and low glycemic fruits, and high fiber carbs. I have also cut out all caffeine, dairy, added sugar, added salt and added fats. I have increased my water intake from 1.5 liters/day to 3+ liters a day. I have already dropped 19 lbs. from making these changes. And I am never hungry because as soon as I am it's time for another minimeal.

We have also really cut back on eating out...maybe once every two weeks or so. So that means we're cooking more at home, which is great! Here are two newer recipes that I have enjoyed with our new, cleaner eating lifestyle:


Turkey-Quinoa Stuffed Zucchini

INGREDIENTS:

4 medium zucchini, halved and de-seeded (scoop out centers with a spoon, discard center flesh)
1.2 lbs ground turkey breast (1 package)
1 cup of fresh mushrooms, chopped
2 cups of fresh baby spinach, chopped
1/2 cup chopped onion
1 cup of cooked quinoa prepared with
2 cups of low sodium chicken stock
1 tablespoon Ms. Dash Tomato-Basil-Garlic No-salt seasoning
1 tablespoon Ms. Dash Garlic-Herb No-salt seasoning
1/8 teaspoon cayenne pepper

DIRECTIONS:
Preheat oven to 350 degrees
Season turkey with Ms. Dash blends and cayenne pepper.
Brown turkey with onion in a nonstick skillet
Add in chopped mushrooms and spinach until it is all incorporated and veggies are soft
Mix in prepared quinoa and mix well, remove from heat
Spoon turkey-quinoa mix into hollowed out zucchini shells
Bake, covered in a glass or ceramic casserole dish for 25-30 minutes or until zucchini can be pierced easily with a knife

Makes 4 servings.


Italian Wedding Soup

INGREDIENTS:

4 cups of low sodium chicken stock
1.2 lb of ground turkey breast (one package)
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 cloves minced garlic
1/4 teaspoon cayenne pepper
1 cup shredded kale or swiss chard
1/2 cup of canned cannellini beans or northern white beans, drained and rinsed
1/2 cup diced tomato

PREPARATION:

Mix turkey with basil, oregano, garlic and cayenne pepper in a bowl, using your hands Lightly roll into 1/2-inch diameter meatballs (approx. 1 ounce each...about 16 total) and set aside on a plate.

Over medium-high heat, cook meatballs in a nonstick pan until lightly browned on all sides. Place cooked meatballs on a plate covered with paper towels to absorb excess fat.

In a 3-quart saucepan, bring chicken stock to a boil. Reduce heat and add kale. Simmer for 15 to 20 minutes until kale is tender. Add in 8 meatballs (reserve the rest for another recipe), beans and tomato and let simmer until heated through.

Makes 4 servings.