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"Help me lose weight!"

... is probably one of the most common phrases you hear in January. I walked into the gym two weeks ago, and could barely find a free locker.

And traffic for my clean eating and weight loss websites? Shooting off the roof!

While Im happy everyones asking for weight loss help, and has health and fitness on their minds...

I must stress that weight loss--and especially doing it through a clean eating diet--isnt a traditional process that deprives of certain food groups and cutting calories. Instead, proper weight loss (through clean eating diet) requires daily eat clean habits and exercise--and continuing both for a life time.


A clean eating diet, despite its ability to help with weight loss, is not a diet but a life style change.

And hence this little websites purpose to provide free daily clean eating and weight loss meal plans, with easy and healthy meal ideas, as well as constant reminders that aid in your weight loss journey.

One of the improvements Id like to make to the Clean Eating and Meal Plan site, in 2015, is to add more healthy weight loss recipes.

Meal plans are good; links to other sites are great. However, I also feel that providing healthy recipes right here adds variety and therefore improves visitors overall experience.

Without further a due, heres todays Healthy Lunch Recipe--Shrimp Avocado Boat.

I served this to family and friends during Christmas, and everyone loved it. I think youll like it too, especially if youre an avocado-lover.

Healthy Lunch: Shrimp Avocado Boat

Ingredients:

- 11/2 to 2 cups of cooked shrimp, diced
- 1 table spoon of fresh organic chives, diced
- 1 Haas avocado
- 2 leaves of basil, broken into small pieces
- 1/2 table spoons of extra virgin olive oil
- 1 dash of sea salt
- 1 dash of fresh ground black pepper
- 1 tea spoon of organic balsamic vinegar
- 1/4 cup of organ cream cheese
- 1/2 cup of nonfat plain Greek yogurt
- 2 tea spoons of dry dill

Directions:

1. Cut avocado into two halves, and take out core. Lay on plate and set aside.
2. Heat frying pan on high. Add olive oil.
3. When olive oil heats up, add chives and shrimp. Stir for 30 seconds.
4. Add sea salt, pepper and balsamic vinegar. Stir and cook for about 1 min.
5. Turn off heat. Transfer cooked shrimp into a bowl. Set aside.
6. In a mixing bowl, add cream cheese, yogurt and dill. Mix well.
7. Add cooked shrimp into the mixing bowl. Mix again.
8. Scoop mixture evenly into each avocado halve (or boat).
9. Top with broken basil leaves.

Serve and enjoy!

I think Ill make this healthy lunch again tomorrow.

Just looking at the Shrimp Avocado Boats makes me drool. Hope you like it too.

By the way, for this clean eating recipe, here are the products I recommend:

Vila Manodori Organic Balsamic Vinegar

Made from Italy, birth place of balsamic vinegar, this is a premium balsamic vinegar with rich, potent and enjoyable flavor. Also, its certified organic.

Find it at Vila Manodori Vinegar.

California Olive Ranch Everyday Extra Virgin Olive Oil

This award-winning olive oil is known for its amazing flavor and elegant casing. Its 100% California-grown and certified extra virgin by COOC. A really great item for cooking.

Find it at California Olive Ranch Extra Virgin Olive Oil.

Well, thats it for today at the Clean Eating Weight Loss Meal Plan.

Thanks for visiting.

Hope you liked todays healthy lunch and clean eating recipe.

Have a nice weekend!

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These last few warm days with the tease of the toasty summer to come has me itching to get out the grill. And by get out the grill I mean make sweet puppy dog eyes until the fella drags the grill out of the garage and does his manly imperative above the open flame. The grill is his territory and Im happy to let him keep it.

Its been a crazy week and our cooking schedule has been thrown into a tizzy so I settled for the next best thing to the grill on such a tight schedule. We got out the grill pan and tossed some marinated portobellos on it and reveled in the meaty herby smells filling the kitchen. These couldnt be easier and I always do at least a double batch because they taste so good I can guarantee each of us will want to eat more than one. And until the nice weather is here to stay that grill pan is going to be getting a lot of use.

Portobello “Steaks”


2 large portobello mushrooms, stems removed
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
1/4 cup dry red drinking wine
1/4 cup oil
1-1/2 tsp. dried thyme
2 tsp. dried basil
1 tsp. dried parsley
1 tsp. Montreal or Chicago-style steak spice
salt and pepper, to taste


The day or morning before you plan on serving these, mix together all ingredients but the mushrooms in a large glass or ceramic casserole dish with a lid. Lightly score the tops of the mushrooms in a criss-cross pattern. Place the mushrooms top-up on the marinade and swish around so the liquid fills some of the spaces in the underside, then flip over and lay them down with the tops in the marinade. Cover and let marinate until evening, or at least 4 hours, flipping the “steaks” over occasionally.


Preheat a cast-iron frypan or griddle; spray lightly with oil spray. Sear the mushrooms on each side quickly, then pour the marinade over mushrooms and sauté for a few minutes so that the marinade cooks and the steaks absorb the flavors, about 2 minutes on each side. Remove to serving dishes and spoon more marinade over top.


Original recipe from Diet Desserts and Dogs Blog.

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This meal looked super simple to make so I decided to take a stab at it. It would be nice meal for a family if you were in a hurry thats for sure.

Sweet Chili Shrimp (www.budgetbytes.com) $7.17

Ingredients

• 1 lb. raw shrimp
• 20 oz. can pineapple chunks
• ½ cup sweet chili sauce
• 2 Tbsp olive oil 
• 1 cup white rice

 

Line a cookie sheet with foil and spray it with non-stick spray. Drain the pineapple chunks and spread them out on the cookie sheet. Place them on the top rack of your oven under the broiler. Keep an eye on them and remove from the oven when they have browned on the edges (about 10 minutes). This will caramelize some of the natural sugars and give the pineapple a great flavor. When they are finished broiling, set them aside.

 

 

Heat the olive oil in a skillet over medium/high heat. When the skillet is very hot (but the oil is not smoking), add the shrimp and stir-fry (just stir it around as it cooks) until the flesh is white and they have a pink blush on the outside (this will only take a few minutes). Remove the pan from the heat, stir in the pineapple letting a little bit of their juices release from the pan’s radiant heat.

 

 

Stir in the sweet chili sauce and you’re done!

 

 

I served ours over white rice.

 

 

Dan rated this meal a 3.5 stars out of 5 stars. It was good, but nothing special.

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Healthy Dinner Recipe: Shrimp Avocado Quinoa Bowl

Ingredients:

- 1 cup of medium cooked shrimp

- 2 roma tomatoes, diced

- 1 haas avocado, peeled, de-cored and chopped

- 1 cup of steamed Brussels sprouts

- 1/2 cup of organic quinoa

- 1 table spoon of extra virgin olive oil

- Sea salt

- Ground black pepper

- 1 tea spoon of dry thyme

- 1/2 tea spoon of lime juice

Directions:

1. Add all ingredients to a mixing bowl.

2. Mix well with spoon and toss 5 - 6 times.

Enjoy!

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Clean Eating Recipe: Tuna Deviled Eggs

Ingredients:

- 3 to 5 cage-free eggs
- 1 can of tuna in spring water
- 1 table spoon of organic mayo with safflower or olive oil
- 1 table spoon of extra virgin olive oil
- 1 pinch of sea salt

Directions:

1. Hard boil eggs. Peel them, cut in halves and scoop out the yolk in a separate bowl.
2. Drain tuna in can. Add it to egg yolk, and create filling by adding mayo, olive oil and sea salt. Mix well.
3. Scoop filling into each egg half.

Enjoy!

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