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Showing posts from May, 2016

Clean Recipe Roundup

For the past few weeks, I've been doing the 21 Day Fix .  Let me tell you, those workouts are no joke, and they work. Along with the workouts is a clean eating plan. I personally found the portion controlling to be a little restrictive (I'm going to eat as many fruits and vegetables as I want), but I liked that it was a reminder to eat clean and avoid processed food.  I always love the opportunity to try new recipes, and everything we've been eating lately is going into our regular rotation.  I put together a little round-up of some of my favorites, because I assure you that my easy variation on tuna nicoise is far better than cold grilled cheese crusts for lunch. Breakfast Veggie Scramble - This has become one of my favorite dishes. I cook zucchini, kale, and tomatoes in olive oil. Mix with a scrambled egg and top with pesto. Avocado Toast - So simple, so filling, and so good.  A slice of Ezekial or other sprouted bread, topped with mashed avocado, an egg and se

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu , and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad. Roasted Sweet Potato Salad Romaine and Kale, shredded Olive oil Sweet potato rounds, roasted Apple, sliced Avocado Roasted tomatoes Goat cheese Balsamic Vinegar Drizzle kale and romaine with olive oil Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes. Tomatoes - toss with olive o