We all need inspiration sometimes. And, I received just that in the kitchen when I reached for Clean Eats, a book I reviewed here. All of the dishes below come directly inspired by Dr. Junger's book. I have not enjoyed a cookbook as much as this one in a long time.
You can find the original recipes in the book. (See the page number next to the adapted recipe below.) But, I made a several changes and adapted them based more than anything on what I had already in my kitchen or my family's preferences.
Breakfast, Lunch and Dinner with Clean Eats
Here we go -- a day of Clean Eats: breakfast, lunch and dinner!
First up, a great way to start your day . . .
The original recipe calls for pumpkin, which I think would be delicious, too. However, I used plain mashed sweet potatoes I had from dinner the night before. I also took liberty with changing a few spices and the amounts around and used almond milk instead of coconut milk as that is what I had as well. I also warmed the blueberries in with the porridge to soften them a bit rather than creating a topping with them.
Overnight Quinoa and Sweet Potato Porridge With BlueberriesAdapted from recipe on page 43 of Clean Eats
- 1/2 cup quinoa
- 1 teaspoon fresh lime juice
- 1 cup unsweetened almond milk
- 1/2 cup sweet potato puree
- 1/4 teaspoon cinnamon
- 1/8 teaspoon Chinese five spice powder
- 1 teaspoon vanilla extract
- pinch of pink salt
- 2 tablespoons raw honey or maple syrup
- 1/2 cup blueberries
- Chopped pecans or walnuts, raw pumpkin seeds
Now do this
- Soak quinoa in 2 cups of water with 1/2 teaspoon lime juice overnight covered.
- In the morning, strain and rinse well.
- Combine quinoa with next six ingredient on list.
- Simmer for 15 minutes and stir frequently to prevent sticking.
- Add blueberries and cook an additional five minutes.
- Once cooked, stir in honey or maple syrup.
- Adjust seasonings and garnish with nuts or pumpkin seeds.
Second, let's move on to lunch . . .
Technically, this second dish was dinner AND lunch for my daughter and me. It is a vegetarian main dish I made for us one summer evening when it was just the two of us at home for dinner that night. It made a great packed lunch the next day, too! Mediterranean food is a favorite at our house. I wrote about the many benefits of that diet here and here.
I adapted this recipe quite a bit as well. The original recipe calls for rice noodles, which I think would be nice but I used a gluten-free pasta that we like at our house (and we have tried many now). I also added quite a few more vegetables and cooked them a bit to soften them. I also threw in some more fresh herbs I had and added a bit of cheese.
Mediterranean NoodlesAdapted from recipe on page 200 of Clean Eats
Serves 2 with leftovers
- 1 package Tinkyada Pasta Joy, spirals
- 2-4 tablespoons extra virgin olive oil - perhaps more
- 3 small organic zucchini, diced
- 2 garlic cloves, minced
- 4 cups or more organic cherry tomatoes sliced in half
- 1 organic yellow pepper diced
- 1/2 cup pitted and chopped olives of choice
- 10 - 12 fresh basil leaves slivered
- 1 teaspoon fresh oregano
- zest and juice of 1 large lemon
- 1 teaspoons pink salt
- freshly ground pepper
- 2 tablespoons fresh Parmesan cheese
Now do this
- Cook the pasta to package directions al dente .(So important, especially with gluten-free pasta)
- While pasta is cooking, saute zucchini, pepper and tomatoes and garlic in saute pan on low in 1 tablespoon olive oil to just soften a bit - maybe10 minutes.
- When pasta has cooked, drain well.
- Toss pasta with 2 tablespoons olive oil in large bowl.
- Add vegetables and fresh herbs. Toss well.
- Squeeze lemon juice and zest over the pasta as well as salt and pepper.
- Sprinkle with chopped olives and cheese.
- Taste and adjust seasonings. Add more olive oil, if needed to moisten.
And, now dinner . . .
The third and last in the trio is a recipe that I think would be great for a fall evening as it has all those warm, fuzzy flavors that we seem to start craving right about now. You can make the chutney ahead if you like. I adapted this recipe by using thin turkey cutlets rather than duck and added some vinegar to the chutney and substituted some fruits and spices. I also added some parsley and lemon to the mix.
Turkey Cutlets with Dried Cherry and Pear ChutneyAdapted from recipe on page 165 of Clean Eats
- 2 4-6 ounce pastured raised turkey scallopini cutlets
- 1 teaspoon pink salt
- 1/2 cup coconut flour
- ground fresh pepper
- 1 pound ripe organic pears, chopped into small pieces
- 1 teaspoon chopped fresh rosemary
- 1 cup dried organic cherries
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 and 1/3 cup water
- 1 tablespoon balsamic vinegar (I had a cherry balsamic vinegar but regular is fine)
- pinch of pink salt
- 1/4 cup raw honey or more
- 2 teaspoons minced parsley
- half a lemon
Now do this
- In heavy saucepan, place all chutney ingredients except for honey and simmer over medium heat until fruit begins to break down.
- Continue to simmer for 15 minutes or so. Add water by the tablespoon if it gets dry. You want this to be saucy.
- Once fruit has softened and the flavors had melded, add honey and warm for a minute or two.
- Taste and adjust seasonings.
- Keep warm.
- Place coconut flour and salt and pepper in Ziploc bad and add turkey cutlets one at a time to flour.
- Saute each cutlet in heavy skillet with 1-2 tablespoons high heat oil like avocado oil until browned on each side.
- Serve each cutlet with several tablespoons of chutney on top and sprinkle with parsley and a squeeze of fresh lemon.
Have you tried any recipes from this book? If so, what was your favorite?
number 1 photo credit: photo credit: <a href="https://www.flickr.com/photos/lwr/38840453/">Leo Reynolds</a> via <a href="http://photopin.com">photopin</a> <a href="http://creativecommons.org/licenses/by-nc-sa/2.0/">cc</a>
number 2 photo credit: photo credit: <a href="https://www.flickr.com/photos/lwr/46039833/">Leo Reynolds</a> via <a href="http://photopin.com">photopin</a> <a href="http://creativecommons.org/licenses/by-nc-sa/2.0/">cc</a>
number 3: photo credit: <a href="https://www.flickr.com/photos/lwr/109143709/">Leo Reynolds</a> via <a href="http://photopin.com">photopin</a> <a href="http://creativecommons.org/licenses/by-nc-sa/2.0/">cc</a>