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A healthy breakfast is still imperative for the clean eating diet--no matter what!

Despite recent popularity gain of intermittent fasting which results in some practitioners skipping breakfast, in clean eating, breakfast is still an important meal. Eating breakfast helps with weight loss and weight management by staving off hunger later in the day, boosting both physical energy and brain functions, and jump-starting metabolic rate.

Some breakfast ideas, however, arent healthy and dont fit the clean eating diet.

Pancakes, for example, are loaded with simple carbs, refined sugar and empty calories. Theyre fluffy; theyre tasty; but they arent clean.

Brown rice flour pancake, however, is a fantastic substitute.

Made with finely ground brown rice which undergoes less processing (hulling) than white rice and retains most of rices nutritional values, brown rice flour makes equally tasty meals and baking treats and is gluten-free and clean eating. 

In pancake, like todays healthy breakfast recipe, brow rice flour works too. 

The pancake is easy-to-make and tasty, especially when topped with real maple syrup and banana slices. Its like eating dessert for breakfast, but without the guilt!

I hope you like the recipe!

Healthy Breakfast Recipe: Brown Rice Flour Pancake

Ingredients:

- 1 table spoon of organic brown rice flour
- 2 eggs
- 1 pinch of sea salt
- 1 banana
- 1 table spoon of real organic maple syrup
- 2 tea spoons of organic coconut oil

Directions:
1. In a mixing bowl, crack eggs and slightly whisk them.
2. Add brown rice flour, and slowly whisk until flour and eggs are evenly blended.
3. Heat skillet. Add coconut oil.
4. Pour flour and egg mix onto skillet. Cook one side thoroughly, flip and cook the other side. (Same as pancakes.)
5. Transfer pancake onto a plate. Add real maple syrup and banana slices.

Enjoy!

Thank you for your time!

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Why is brown rice good for you?

Clean Eating Diet loves brown rice, and heres why: during the production of brown rice, only the hull, the outermost layer of the rice kernel, is removed. Doing so least-damages rices nutritional value, keeping most of its vitamins, phosphorus, manganese, iron and essential fatty acids. (Source: Brown Rice, by WHFoods.com)

Difference Between Brown and White Rice

Raw rice has several layers, each containing its own nutritional value. During production, brown rice is milled by removing only its outermost layer while white rice undergoes more rigorous milling, removing other nutritional layers like bran, germ and aleurone. The aleurone layer, which contains rices essential fats and protects rice from oxidation, is removed to extend shelf life. However, removing the aleurone layer also turns rice into refined starch and takes away nutritional values. Consuming white rice, therefore, isnt ideal for the clean eating diet.

Besides difference in color, brown and white rices main difference is that brown rice is much, much, much cleaner and healthier.

And what is Wakame?

Wakame is a type of edible seaweed used most often in Chinese, Japanese and Korean cooking. It can be made into salads, cooked in soups, and stir fried with other ingredients as main dish. Its chewy texture is comparable to that of squids; and its grassy and salty flavor resembles other sea vegetables.

Wakame has high nutritional value in iodine, iron, magnesium, calcium and vitamins. Its low calorie, low fat, low carb and gluten-free. 

And yes, its totally clean!

This Brown Rice and Wakame Noodle (see below) was quite a nice find. 

I bought mine from a health food store, but you can also find it online at Brown Rice and Wakame Noodle.

It tastes great when eaten alone, but can also be made into sides, salads or main dish.

Obviously, for todays healthy dinner recipe, I chose to make a salad.

Already fresh-tasting, the brown rice and wakame noodle blended nicely with crunchy cucumber and green onion. With potent garlic and savory Tamari (organic) soy sauce, this salad was a delicious way to eat clean for dinner.

It was also easy to make, requiring, after marinading the cucumber, less than 15 minutes to complete.

I enjoyed this clean eating salad, and hope you do as well.

Healthy Dinner Recipe: Brown Rice Noodle Salad

Ingredients:

- 1 tea spoon of sesame oil

- 1 table spoon of olive oil

- 1 tea spoon of agave

- 1 serving of organic brown rice and wakame noodle, cooked

- 5 cloves of garlic

- 1/8 cup of leeks, chopped

- 1/2 cucumber, peeled and thinly sliced

- 1 tea spoon of Tamari soy sauce

- 1 tea spoon of dark vinegar (or apple cider vinegar)

Directions:

1. Marinade cucumber slices with 1 tea spoon of agave, 1 tea spoon of Tamari soy sauce and 1 tea spoon of vinegar. Marinade for at least 1 hour, but better overnight.

2. Heat wok on high over stove top. Add olive oil.

3. When oil becomes hot, add garlic and leeks. Reduce heat to med-high.

4. Let garlic and leeks cook for about 20-30 seconds. Turn off heat and set aside.

5. In a mixing bowl, add cooked brown rice noodle. Then pour in cooked garlic and leeks, along with a few drizzles of olive oil (that was already in the wok).

6. Add marinaded cucumber slices. Then drizzle sesame oil all over.

7. Mix well and chill in fridge for about 1/2 hour.

8. Enjoy!

Thank you so much for your time!

I understand youre busy, and appreciate you visiting the Clean Eating Weight Loss Meal Plan Page.

Hope you enjoyed tonights Clean Eating and Healthy Dinner Recipe.

Looking forward to seeing you next time.

Todays Article Source(s):

Brown Rice | The Worlds Healthiest Foods | WHFoods.com

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Help Me Lose Weight // Weight Loss Help

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The Skinny Taste Cookbook: Light on Calories, Big on Flavor (from here)

By Gina Homolka

"Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog Skinnytaste
 
Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent.
 
The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight.
 
With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love."

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Ingredients

• 1 ripe Hass avocado, de-cored, peeled and chopped up
• 2 table spoons of nonfat feta cheese crumbs
• 1 ripe tomato, diced up
• 1 dash of ground black pepper
• 1 pinch of sea salt
• 1 tea spoon of freshly squeezed lemon juice (usually 1 lemon wedge)
• 1/4 cup of white or red onion, diced

Instructions

1. In medium mixing bowl, add avocado and mash with spoon.
2. Add all other ingredients, and mix well.
3. Serve with a side of organic blue corn tortilla chips.

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Sure Rachel Ray can make a slew of 30 Minute meals when all of her ingredients are pre-chopped and pre-measured.  Thats not that big a deal really, we could all do that if we had a posse of people behind the scenes to prep our food for us too.  Worst of all her recipes are seldom very healthful.  Sometimes tasty and interesting but with enough fat and spice most things are.  

Heidi Swanson over at the beloved blog 101 Cookbooks does what Rachel Ray only wishes she could.  Some of my favorite recipes from her are ones that are done in a matter of moments by using up the left over bits from the fridge and best of all shes a master at making delicious but healthy food.  The trick to these recipes like the one for Asparagus and Brown Rice below is to have everything prepped and ready to go before hand.  It might seem like a long list of ingrediants but all the work they require is chopping and cooking briefly.

Aside from being a snap to make if you skip the almonds this dish is also excellent for those low fat/high carb nights on this diet that can get so tedious to try to cook for.  It has all sorts of benificial fiber from the brown rice and garbanzos, crisp green asparagus and the tahini dressing adds worlds of flavor wihtout tons of fat. This is one of my favorite go to meals for when I have left over brown rice and garbanzos, those are the important bit you could sub in any veggie you had on hand for the asparagus with similar results.

Ten Minute Tasty Asparagus and Brown Rice

Tahini Dressing:

1 garlic clove, chopped

1/4 cup tahini

zest of one lemon

scant 1/4 cup freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons hot water

scant 1/2 teaspoon fine grain sea salt

3 tablespoons extra-virgin olive oil

1 or 2 14-ounce cans of chickpeas, drained

2 cloves garlic, minced

1 medium yellow onion, chopped

1 bunch asparagus, cut into 1-inch segments

3 cups cooked brown rice

1 cup almond slivers, toasted

fine grain sea salt

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add roughly 3 tablespoons of olive oil to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes.

Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed . Serve in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Original recipe from 101 Cookbooks blog.

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Ingredients:

• 2 cups of cooked lobster tail, chopped (we recommend: wild caught Longostino lobster tails)
• 2 cups of ripe avocado, peeled, de-cored and cubed
• 1 cup of cucumber, peeled and diced
• 1/2 table spoon of extra virgin olive oil
• 2 tea spoons of fresh cilantro leaves
• 1 table spoon of freshly-squeezed lemon juice
• 1 dash of sea salt or kosher salt
• 1 dash of ground black pepper

Instructions:

1. Add all ingredients above into a mixing bowl.
2. Toss and mix well.

Enjoy!

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Breakfast

Apple, All Natural Peanut Butter and Raisin Stack

Mid Morning Snack

Garden Tomatoes with Balsamic Vinegar and Extra Virgin Olive Oil

Lunch

Turkey and Natural Colby Jack Cheese Rolls

Afternoon Snack

Bree Cheese Over Fresh Whole Wheat Artisan Bread

Dinner

Quinoa Salad with Pesto Shrimp and Sliced Cucumbers

Thank you for visiting Day 200 of Clean Eating Weight Loss Meal Plan!

Were truly grateful for your support.

And we hope you find our website helpful to your Clean Eating Diet.

Please sign up via email (above) for more daily meal plans.

And help us get to Day 300!

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