Sunday “Clean Food” Dinner: 06.30.13

I am not a food blogger. I would rather write reviews of restaurants I have dined at than write about the meal I cooked. However, eating out has been wreaking havoc on our waistlines; not to mention, super-unhealthy. 

We love to eat out and will continue to  because that is how we celebrate our relationship. However, it is time to balance out the fats and calories by eating clean.

For Sunday dinner, the hot upper 70s temp has inspired me to create something that would cool down the system – light, healthy, clean (organic and natural) and nutritious.

The recipes are very forgiving. Except for the grains, no measuring is needed (which is why I am not into writing food blogs. I hate measurements!)

GRILLED SPICED-MAPLE CHICKEN:

  • 2 chicken breasts (I always buy organic chicken  because somehow it is more flavorful.)
  • About ¼ tsp each: ground cumin, ground oregano, paprika, garlic powder
  • About 1/8 cup of maple syrup
  • Salt and pepper to taste
  • A drizzle of EVOO (I used lemon-infused olive oil)
  1. Cut the chicken into bite-size pieces.
  2. Mix the rest of the ingredients with the chicken.
  3. Thread the chicken pieces in wooden skewers.
  4. Marinade for at least 30 minutes in the fridge. 
  5. Grill. (I grilled mine in an outdoor barbecue grill which saved the house from heating up some more in this darn hot weather.)

*Or baked in the oven for about 20-25 minutes at 350 degrees.

VEGAN GRAIN SALAD

  • Harvest Grains from Trader Joe’s (which is a combination of couscous, red quinoa, orzo, baby garbanzo, etc.) *I am sure you can substitute any of your favorite grains even brown rice.
  • Grilled and sliced portabello mushroom
  • 1 red bellpepper (cubed).
  • 2 stalks Sliced green onion
  • ¼ – ½ cup chopped cilantro
  • Drizzle of flavored EVOO or lemon
  • Salt and pepper
  1. Follow instruction on the package on how to cook the grains.
  2. Mix all of the above ingredients.
  3. Drizzle with olive oil or lemon.
  4. Chill in the fridge until ready to serve.

AVOCADO YOGURT DIP

  • 1 fresh avocado
  • 1/8 c non-fat Greek yogurt
  • Chopped cilantro
  • Sliced green onions
  • Plenty of salt and pepper
  • A squeeze or two of lemon
  • Sliced jalapenos (optional)
  • A drizzle of EVOO (optional)
  1. Mash the avocado.
  2. Mix the rest of the ingredients

*This is great as a side sauce for the chicken or a dip for pita bread or chips.

Sunday Dinner Journal:

I opened a bottle of chilled Chardonnay that paired well with the chicken, grains and avocado-yogurt dip. Even My Carnivore thought everything was delicious. And we enjoyed eating dinner while watching our newly discovered reality show “Catfish” (which is about on-line dating.) LOL!

Note to Self: Definitely make this again!

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