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A day in the life of Peach’s Clean Eats (and Instagram addiction)

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Yeah, yeah… I know I Instagram more food than is probably necessary. So be it. I own many of the stereotypes so accurately and hilariously depicted in this parody.   I recently even stooped to the crazy CrossFit handstand shots. Sorry, you don’t get to see those. Yet.

However, there is a reason for all this IG nonsense. These pics make posts like this one way better, so that I can share my latest FAILS adventures with clean eating and Paleo-ish foods with pictures! Because I know you’re all just on the edges of your seats to know what my daily calorie intake looks like.  Admit it. Or not. The hell with my self-esteem. I’ll go cry in the corner now.

Breakfast:

Savory choice: Egg scramble with veggies, sometimes with leftover protein. Depends on the leftovers… I haven’t quite adjusted my system to crave crock-pot chicken curry at 8am. *burp* The ingredients: 1 whole egg, 1-2 egg whites, 1 cup of veggies, 1/2T coconut oil.  Heat the oil, add the veggies and cook until warmed. Push to one side of skillet, then add egg/whites and let those firm up. When almost firm but still wet, mix with veggies and cook until eggs are desired doneness. Top with leftover turkey burger, meatloaf, ground beef, steak, bacon, sausage…you get the idea.

Sweet choice: I go this route far more often, but try to keep the choices high in protein, low in fat and low in carbs. I experimented last week with a recipe for some Spaghetti Squash Breakfast Fritters. From the final pic, you’d think this was a breeze, right?  WRONG. Here’s what really happened.

making smaller ones worked well enough...

making smaller ones worked well enough…

let's make a BIG ONE!

let’s make a BIG ONE!

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Flip….FAIL.

maybe if I arrange it pretty enough on the plate and add a fancy label it won't suck so bad?

maybe if I arrange it pretty enough on the plate and add a fancy label it won’t suck so bad?

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A way less messy option is my Cake Batter Yogurt Fruit Bowl:

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1/2 C Fage 0% greek yogurt
1/2 medium banana, mashed
splash of Almond Breeze Unsweetened Vanilla Milk
2TBSP PB2 w/ Chocolate
Top with fresh fruit, nuts, more nut butter or a drizzle of honey/maple syrup

Recently, I brought back an old favorite by Lauren at The Informed Health Nut – Protein Pow Pow Pancakes  (Gluten-Free, Dairy-Free)

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in YO FACE.

1/2 of a small, ripe banana
1 scoop protein powder (~1/4 cup) I used Jay Robb’s Strawberry Egg White
1 egg
1 egg white
2 tbsp coconut flour
1/4 cup coconut beverage, or almond milk
1/2 tsp vanilla extract
stevia, to taste (I omitted)
dash salt
slightly less than 1/4 tsp baking soda
1 tsp butter or coconut oil, to grease pan between pancakes

Directions – Mash banana in a mixing bowl. Add the egg and egg white and mix. Add the protein powder and coconut flour and mix well. Add the coconut beverage, vanilla, stevia, and salt and mix well. Add the baking soda and mix well. Turn on the stove to medium lowish heat and place a pan on the burner. Add enough butter to coat the bottom. Once heated, pour the batter in the pan. When there are LOTS of bubbles, flip the pancake. Repeat until the batter is gone. Serve with grass fed butter, nut butter, sugar free maple syrup, shredded coconut, etc.

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Lunch and Dinner Options:

I’ve discovered I actually love roasted Brussels sprouts. Who’da thunk it?? And they are SO easy: Wash em up, cut off the ends, chop in half or quarters if they’re big mommas, toss in olive oil and salt/pepper to taste. Roast for 10-15 min at 405 degrees.

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the crispier, the better! YUM.

If I’ve learned one thing eating Paleo/Clean, it’s that you need to be creative. Sometimes you’re staring down an empty fridge/pantry and you’re so hangry that you could step on a small child*. Going to the grocery store is not gonna happen. You need to EAT. NOW. Your available options are:

  • A sad looking avocado on the counter
  • a small spaghetti squash chillin’ in the veggie bowl
  • frozen broccoli florets and Jenni-O’s frozen turkey burgers in the freezer
  • a wheel of Laughing Cow Light Herb and Garlic Cream Cheese wedges in the fridge

Let’s do this. Stab some holes (carefully!) in the squash and microwave 6 min on each side. Then microwave the broccoli until just tender. While those are cooking, throw a turkey burger into a skillet and cook until done. Cut up half of the avocado into bite-sized chunks. De-thread the spaghetti squash and put about 1-1.5 cups into a large bowl. Add the drained broccoli, then immediately add the Laughing Cow wedge and stir until it’s all melted into the hot veggies. Top with diced turkey burger and avocado. EAT. Fork is optional.

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lunch

dinner

dinner

* No children were harmed in the making of this meal.

So tell me, What quick and easy meals do you cook when you’re HANGRY?  

Clean Eats – The Greek Yogurt Edition

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Who else is glad that it’s almost the weekend???

My work laptop decided to roll over and DIE ON ME last weekend. Since I’m a remote employee, I had to wait for our guys to ship me a replacement. Well, I also have shit to get done so… I took a deep breath, opened my office closet door, and pulled out this baby.

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Needless to say, my productivity this week has been in the shitter. That’s what happens when you go from modern technology to a 2002 caveman OS, not even 1GB of memory and a turtle-speed processor. Luckily the replacement arrived in record time and I’m now back up and zipping along! It’s not a Mac, but it’ll do, pig. Wait… I just discovered that MS office isn’t installed. What the f***.

Come on, weekend.

Today’s Clean Eats post is all about my love for Greek Yogurt. First up is my Creamy Curry Dipping Sauce.

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  • 2TBSP Plain 0% fat Greek Yogurt
  • 4-5 shakes of curry powder
  • 1TBSP Dijon Mustard

This made an excellent topper and healthier alternative to tartar sauce for my Salmon Cakes. The Salmon Cakes can be found here and they are gluten-free and dairy-free!

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what? I was hangry.

Next up, I love to snack on red bell pepper, so I decided to whip up something southwestern as a dip for them.

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Southwestern Dipping Sauce

  • 2TBSP Plain 0% fat Greek Yogurt
  • 4-5 good shakes of Mrs Dash No-Salt Chipotle Seasoning
  • let these sit and get to know each other for a bit to open up the flavors
  • It’s super cute if you serve them in mini-Mason jars.

People, I understand this snack is not quite the Guacamole and Scoops mind asploshun I caused my friend Eric…. guac3 …but it’s still tasty and much less guilt-inducing.

Next up are two of my favorites when the sugarmonster is getting the best of me. Rather than killing an entire bag of Oreos, I’ll grumble but eat this instead.

Coconut Cinnamon Apples with Fruit Dip

  • One small to medium apple of your choice, cut into slices or chunks.
  • 1TBSP of coconut oilz

Saute the apples in the oil until they’re softened but not mushy. Mushy is no bueno. Unless you want chunky applesauce. Then go for it.  When they’re done, sprinkle them with cinnamon.

Now for the dip!

  • 1/2 cup 0% fat Greek yogurt
  • Splash of unsweetened vanilla almond milk
  • 1 TBSP plain or chocolate PB2
  • shake of cinnamon

Mix all this up together in a large bowl, then dump those cinnamon apples over it. Proceed to die and go to heaven.  PS – thanks to CarrotsNCake for the apple genius! appleWM I originally posted the next recipe back in September, and it’s worth mentioning again.

PEACH’S BANANA CAKE BATTER

  • 1/2 ripe banana, mashed till it’s nice and mooshy. Isn’t that a fancy description?
  • 1/4 to 1/3Cup Fage 0% Greek Yogurt, Plain
  • dash cinnamon
  • dash nutmeg
  • splash Coconut/Almond Milk, unsweetened
  • Organic unsweetened shredded coconut (optional)

Mix it all up and eat as-is. Or serve it over waffles. Or as a fruit dip. Or use it as a hair mask. Not really. That would be weird. But you’d smell delish.

If you’re bored of your usuals right now, you can also find these recipes/links in my previous Clean Eats post:

  • French Toast Scramble
  • Mini Crustless Quiches
  • Peach’s Veggie Saute
  • Peach’s Spaghetti Squash Bake
  • Salmon Cakes
  • Italian Meatloaf
  • Peach’s CrockPot Curry Chicken
Mason jars > tupperware.

Mason jars > tupperware.

Have a great weekend, y’all!

Recipe Share: Clean Eats Galore

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As explained in my FoodWars post, I’ve decided to take a more relaxed approach in my diet because trying and failing to be strict Paleo was driving me batshit crazy. I’ve been way happier in my new plan these past three weeks with some good old common sense clean eating. I’m still figuring out the balance, but I can tell you that my body knows the difference. I am already leaner. I feel better. And that rocks.

Here’s a sneak peek into my clean eats…

Breakfast:

French toast scramble – courtesy of CarrotsNCake, I was skeptical about the banana/egg combo, but found I enjoy it on the mornings I want something sweet. One mashed banana, 1 whole egg, a few egg whites, cinnamon and a splash of vanilla. Scramble it up in a bit of coconut oil and top with a scoop of almond butter or PB2. Full till lunch.

Everyday Paleo Egg Cupcakes – not a fan of this name. Let’s call them Veggie and Sausage Mini Crust-less Quiches, mmkay? These lil nuggets are easy and portable, they let me play with my new destroyer of food processor, and they are delish. Make em the night before and you’re set for more than a few days for breakfast. The recipe states specific veggies to use, but bollucks to that. Throw in whatever you want. These had: zucchini, squash, carrots, onion and spinach plus low fat breakfast sausage. But word to the wise. Too much spinach and they WILL turn out quite St. Patty’s Day-inspired. You’ve been warned.

1st batch = WHOASPINACH. 2nd batch = better.

1st batch = WHOASPINACH. 2nd batch = better.

Snacks:

Greek yogurt and fruit – if I need a quick pick-me-up I’ll just cut up an apple and dip it in 0% fat plain greek yogurt that I’ve mixed with a splash of almond milk and a scoop of PB2. <– If you haven’t tried this, you must.

You can also spend an extra 5 minutes and make Coconut Cinnamon Apples to go with your yogurt/PB2 combo. Here’s how easy: Take your choice of apple, slice it up, saute it for a few minutes in a teaspoon of coconut oil and sprinkle with cinnamon at the end. HEAVEN, I SAY.

appleWM

Cereal w/ Almond Milk – I have a confession. I love cereal after dinner/before bedtime. Um. I may or may not have gone through a whole box of Peanut Butter Multi-Grain Cheerios in five days. Wee bit obsessed? Nah.

Lunches/Dinners:

Let’s face it, when you cook at home 90% of the time, you will get bored and some nights you’re just not feeling very Domestic Goddess-y.  When that happens, I’ll treat myself to a Chipotle salad or some other healthy eat-out option.

But here are a few of my no-fail at-home standards.

Peach’s Go-To Veggie Saute

  • Heat 1T coconut oil (or olive oil or bacon grease) in large, shallow skillet. (not a stock pot – potatoes become mushy if they don’t have air while cooking.)
  • Add to oil: 1 sweet potato, cut into 1in cubes. Cook potato until it becomes browned but not yet soft.
  • Add 1 sliced onion and 1 sliced red bell pepper. Cook together until onions and bell peppers are softened, but still firm.
  • Add 1 medium yellow squash and 1 medium zucchini, cut into quarter or half moons
  • Cook all together until potatoes are done and squash/zucchini are slightly softened but not mush.

I use this veggie saute for everything: breakfast scrambles, omelets, frittata (frittatii?), as a base for pot roast, shredded pork, or in my Spaghetti Squash Bake. I even throw it into salads.  I’d be lost without it!

Everyday Paleo’s Salmon Cakes were super easy and turned out wonderfully, minus one thing.

salmonWM

HOW THE HELL AM I GONNA EAT ALL THESE?

The freezer was my friend. Next time half the recipe, Peach!

PaleOMG’s Italian Meatloaf? Whoa, momma.  It was so good it was gone before I could take any pictures. But then again, when are pictures of meatloaf ever sexy? Regardless, this is definitely a keeper in the recipe arsenal!

Hands down, saved the best for last.

curryWM

Peach’s Crockpot Curry Chicken  (adapted from PaleOMG’s Brazilian Curry Chicken)

  • 1.25-1.5 lbs boneless skinless chicken boobies.
  • 2 medium sweet potatoes, peeled and cut into 3 chunks each.
  • 3 minced garlic cloves
  • 1 cup full fat coconut milk
  • 1 cup organic chicken broth
  • 4 TBS yellow curry powder
  • 1 TBS ground ginger
  • Salt and pepper to taste
  1. Combine the coconut milk, broth and spices in the crock pot.
  2. Add the chicken boobies and sweet potato chunks. Make sure chicken is submerged in liquid.
  3. Cook for 3 hrs on medium, then flip the chicken boobies over.
  4. Cook another 3 hrs, or until the chicken boobies fall apart when you fork them. (Where is my brain today?!?!)
  5. Once here, I removed the chicken/potatoes from the liquid and set aside. Then I strained the liquid, because the coconut milk had gone kinda separated/weird on me. (Does this happen to anyone else?)
  6. Once liquid is strained and back in the crockpot, shred the chicken boobs with two forks and put the chicken into to the liquid to cook on low for another hour. This lets all the little chicken boobie-bits soak up all the yummy curry liquid. I left the sweet potatoes out of the crock pot at this point because they were plenty cooked and about to disintegrate.
  7. Serve it up with the sweet potatoes, a veggie saute and some avocados.
  8. Devour.