Breakfast

Farm House Omelet and Feta Spinach

Nothing beats starting the day with a low-carb breakfast full of eggs, veggies and cheese. In this combo, you get protein, vitamins, antioxidants and monounsaturated fat. Plus, fluffy eggs go well with sauteed spinach and melted feta. Hope you enjoy this breakfast soon!

Mid Morning Snack

Roasted Salted Green Peas

These roasted green peas offer the wholesome sweetness of green peas, enhanced by a pinch of salt. They are crunchy, fun to eat, and easy to pack up.

Lunch

Turkey, Bacon and Lettuce Wrap

Using whole wheat tortilla wrap and crushed turkey bacon, this classic lunch becomes cleaner and healthier. Its simple, delicious and filling--perfect for a quick lunch break.

Afternoon Snack

Adding apples and walnuts to guacamole gives the dip a sweet and crunchy bite. Its inventive but still delicious.

Curious about the recipe? Find it at Apple Walnut Guacamole.

Dinner

Honey Maple Glazed Pork Slices with Broccoli Slaw on the Side

This unique clean eating meal is savory and sweet, with tender pork slices in flavorful maple-hinted sauce. Its also easy to do, so therefore absolutely worth a try!

Find recipe at Simple Healthy Dinner: Honey Maple Glazed Pork Slices.

Visit Honey Maple Pork Slices for recipe!

Thats all for today.

By the way, Happy Friday!

Hope you have a wonderful weekend, and thanks again for visiting Clean Eating Weight Loss Meal Plan!

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TODAYS HEALTHY WEIGHT LOSS PRODUCT RECOMMENDATION
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Fitbit Charge Wireless Activity Wristband

What it does:

• The fitbit wirstband tracks all-day activities stats like steps taken, distance traveled, calories burned, stairs climbed, and minutes youve been active
• It displays your daily stats, time of day, and exercise mode with a bright OLED display
• Also, it monitors your sleep and wakes you with a silent alarm
• All notifications are provided through a wearable wristband
• You can accesses real-time run stats like time, distance, and pace to stay on track
• The stats can be synced wireless and automatically to your computer and over 120 leading smartphones 
• Its revolutionary technology is accurate, easy-to-use and most of all, help you lose weight and keep fit
   

Advanced technology; great fitness and weight loss help.

Get it at Fitbit Charge Wireless Activity Wristband!

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Yum

Looking for healthy dinner recipes?

Me too. Finding time to make easy healthy dinners are hard for most people.

By the time you come home from work, youre exhausted, and meal-making isnt your priority. Creating a tasty weight loss dinner recipe that also follows a clean eating diet is, therefore, even more of a hassle.

Todays chicken and mushroom stir fry should make a good dinner choice.

And certainly one to add to a clean eating weight loss meal plan.

Its easy, tasty and quick--perfect for weeknight dinners. Personally, I enjoyed the combination of garlic, mushroom and chicken, as well as the Asian flavors. Over a bed of fluffy organic quinoa, this healthy chicken recipe tasted even better.

I hope you like todays dish as much as I did. Its really one of my favorite healthy dinner recipes yet.

Healthy Chicken Recipe: Chicken and Mushroom Stir Fry (Makes 2)

Ingredients:

- 2 organic chicken breasts, cubed

- 1 table spoon of mirin or white cooking wine

- 2 tea spoons of Tamari Organic Soy Sauce

- 2 tea spoons of corn starch

- 2 table spoons of mushroom or vegetable oyster sauce, divided

- 1 table spoon of extra virgin olive oil

- 5-8 cloves of garlic, crushed

- 1-2 cups of mushrooms, sliced

- White pepper powder

- Sea Salt

- Olive oil cooking spray

- 1 table spoon of organic worcestershire sauce

Directions:

1. In a mixing bowl, add chicken, soy sauce, oyster sauce, mirin and corn starch. Mix well.

2. Heat wok on high. Add olive oil.

3. When oil becomes hot, reduce heat to med-high, and add mushroom garlic, mushroom slices, and a pinch of sea salt and pepper. Stir for 30 seconds and let content cook for about 2-3 minutes while stirring occasionally. (Add 1-2 tea spoons of water if you want to moisten content a bit.)

4. Add marinaded chicken. Stir to mix. Spray with cooking spray.

5. Turn heat back on high and stir content for the next three minutes.

6. Add the other table spoon of oyster sauce. (Remember you divided it?) Stir well for another 10-30 seconds.

7. Reduce heat to med-high again, and let cook for 5 minutes while stirring often.

Done. 

 

To make this a clean eating meal, I laid the stir fry over organic quinoa. You can also use other types of whole grain. Organic brown rice also makes an excellent choice.

Thanks for reading! Again, I hope you enjoyed todays easy healthy chicken recipe as much as I did.

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This recipe lulled me into a false sense of security. It only has two ingredients it will be simple, right? Very very wrong. Those two ingredients tested my patience until I was swearing up a storm and very nearly gave up on it several times. Things were not improved by the fact I started making this at midnight the night before Easter. That is never a good idea and yet I make the mistake time and again. Apparently there is something about midnight that screams last minute baking.

There were plenty of other problems along the way. Unsweetened chocolate must mean something very different in France because Montignac keeps talking about unsweetened chocolate with different ranges of cocoa content. Here, at least in Madison, the only unsweetened chocolate is 100% cocoa baking chocolate which I am now going to assume has a very different texture than whatever Montignac was cooking with. It is also bitter requiring me to wing it and add fructose until the cake tasted edible. If youre using 100% cocoa chocolate youll want to keep tasting the cake mixture and adding fructose until it tastes sweet enough, and then add a little more.

The other problem with unsweetened American chocolate is there are no additives in it to thin out the chocolate so when I went to add the egg yolks to the warm chocolate I got a hunk of chocolate scrambled eggs. A dozen eggs and 2 boxes of chocolate in a blob of ineligibility that defiantly was not going to fold into the egg whites.

It was about then I started swearing, then I called for the fella who was smart enough to be hiding upstairs. I was on the verge of angry tears at wasting all this chocolate and the recipe making a fool of me. The fella just looked at me like I was crazy, which I was. His mere presence in the kitchen calmed me down enough think that adding milk might help with the solidified chocolate situation. That would have been fine except the milk was way curdled which only further fueled my rage, wondering why it was in the fridge so long past its due date. Thankfully I found some heavy cream and there was just enough to thin out to chocolate so that the egg whites could be folded in.

After all that drama I had no optimism left as I threw the cake into the pan and wondered what could possibly make it edible after only 8 minutes of cooking. Oddly enough it rose into a beautiful bake like dessert and popped easily out of the pan. The next day I melted more chocolate for the topping and was really excited to try it.

After dinner I took a warm knife to it, then I hacked at it with a fork, then I threatened to throw it against the wall. The topping on this cake would not crack. I had to use all my strength to break through which caused the cake to shatter into unattractive bits rather than allowing itself to be cut into wedges. My family went with the flow and gladly accepted odd shaped pieces of chocolate cake which continued to put up a fight on the plate, refusing to break apart.

It was worth the effort, the cake bit is very fluffy and delicious. The topping is yummy as well but impossible to break, I would suggest making the topping much thinner than the recipe calls for. We also didnt think it was sweet enough even with the addition of fructose so we drizzled agave nectar over our slices. Then it was perfect, it would be great with jam, fruit, maple syrup, anything to break up the pure chocolate.

This cake taught me that there really is such a thing as too much chocolate, believe it or not.

After eating it we were all drunk on it. 100% cocoa is not something to mess with especially when combined with a bottle of wine. It was LSD cake, we were out of our minds after one tiny piece each, giggling at nothing and talking about things not fit for polite company. Two nights in a row now I still havent slept well, its that powerful. I have years of over caffeination under my belt from surviving on nothing but coffee for 8 hour shift playing barista in busy cafes, and yet even that did not compare to the rush from the cake.

This cake needs a warning label. It is amazing but hallucinatory.

Flourless Dark Chocolate Cake

11 ounces unsweetened dark chocolate (plus 6 more for topping)
10 large eggs, separated
4 tablespoons fructose
1 cup heavy cream (to thin out your chocolate if necessary)


Line the bottom of an 8 inch round pan with baking parchment. Heat the oven to 500.

Place a large glass or ceramic bowl over a saucepan of barely boiling water to create a double boiler. Break the 11 ounces of chocolate into smaller pieces and place in bowl. Stir occasionally until melted and smooth, about 10 minutes then remove from the pan and let cool at least 5 minutes. Taste the melted chocolate, depending on the cocoa content of your chocolate it may need to be sweetened. I added 2 tablespoons fructose.

Using a hand held electric mixer, beat the egg whites in a large bowl until stiff peaks form. This will take a long time to accomplish, youre finished when you lift the beaters from the eggs and the peak you pull out of the mixer stays stiff.

In another bowl beat the egg yolks until they are well combined. Slowly add them to the melted chocolate. If the chocolate and egg yolk mixture is too stiff to stir easily or turns into a sold mass, add the heavy cream until it has a thick mouse like consistency. Add a couple tablespoons of beaten egg whites and stir to combine. Quickly and gently fold in the rest of the eggs whites until the mixture has a consistency of a soufflé or light mouse. Do not over mix.

Pour the chocolate mixture into the pan and bake for exactly 8 minutes. Remove the pan from the oven and let cool for 30 minutes before placing in refrigerator covered for at least 12 hours.

To finish, turn cake over onto a flat work surface and remove from pan. Melt the remaining 6 ounces of chocolate in a double boiler. Add remaining 2 tablespoons fructose to sweeten if necessary. When fully melted pour a thin layer of chocolate over cake and refrigerator for 15 minutes. To serve dip a sharp knife in hot water and use to slice cake in very thin pieces.

Original recipe from Slim Forever the French Way.

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Since Ive had the money to develop a taste for it sushi has been both my comfort food and the meal Im most likely to splurge on for a special occasion. It was definitely the food I was most worried about losing to the French diet, necessitating a pricey sushi binge the day before the diet began. Fortunately weve been making so many meals that have either been so delicious or so odd I havent had much time to lust after sushi. Much.

This next best thing for next time the overwhelming urge for sushi appears and made totally diet friendly by substituting brown rice for the traditional sticky white and using only good low carb fats and veggies Its also good for sushi when youre feeling lazy and cheap because the ingredients are readily available and there is no rolling or Japanese food artistry necessary.

Im not a big fan of the texture of tofu however so we substituted a nice firm tasty tempah for tofu which made preparing this even easier. And the fella dislikes avocado with a passion so he used cucumber on his portion. Overall he just wasnt that into this faux sushi experience, the real thing isnt his favorite but its a sign of his niftyness that he acquiesced to a meal he would never eat on his own just for my love of sushi. It was glorious, I may eat nothing but this when the fella goes out of town in May.

Sushi Bowls


2 cups short-grain brown rice
3 1/2 cups water
2 teaspoons fine grain sea salt
2 (4-inch) square sheets nori seaweed
6 ounces extra-firm tofu


grated zest and juice of one orange
grated zest and juice of 1/2 lemon
2 teaspoons fructose
2 tablespoons shoyu sauce (or soy sauce)
2 tablespoons (brown) rice vinegar


4 green onions, chopped
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons sesame seeds, toasted


Rinse and drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.


Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.


Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cut crosswise into matchsticks. Repeat with the remaining sheets.


To make the dressing, combine the orange juice, lemon juice, and fructose in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.


When the rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.


Original recipe from 101 Cookbooks Blog.

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Yum

Healthy Dinner Recipe: Egg and Cabbage Stir Fry

Ingredients:

- 1/2 head of cabbage, thinly sliced
- 1 cup of green onion, sliced
- 2 eggs, scrambled
- 1/2 table spoon of extra virgin olive oil
- 1 pinch of sea salt
- 1 pinch of white pepper powder
- 1 tea spoon of onion powder
- 1 tea spoon of light Tamari organci soy sauce
- 1 table spoon of water

Directions:

1. Heat wok on high. Add oil.
2. When oil becomes warm, add green onion and let cook for 1/2 minute.
3. Add cabbage and stir for 1/2 minute.
4. Add sea salt, pepper, onion powder and soy sauce, and stir for another 1/2 minute.
5. Reduce heat to medium and add water. Let cook for 5 minutes, or until cabbage slices are soft and chewy. During cooking, stir occasionally (about every 20 seconds).
6. Add eggs and stir for another 1/2 minute.
7. Turn heat up to high, and continue stirring for another 1/2 minute to 1 minute.

Done! Transfer to plate and serve with organic brown rice or quinoa.

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