(as of Mar 21,2021 14:45:10 UTC – Details)
The beauty of eating clean is that it just makes sense–fresh, whole foods are by nature delicious and nutritious. If only deciding what to cook for breakfast, lunch, and dinner were as simple.
Now it is, with a 28-day meal plan developed by the creators of New York Times bestseller Clean Eating Made Simple. In these pages, you’ll find:
- Weekly menus of breakfast, lunch, and dinner recipes–even snacks and dessert
- Grocery shopping lists and the exact amounts you’ll need to buy for the week. No waste!
- Prep ahead tips to make a week’s worth of cooking completely doable.
These 150 recipes prove that when you consume the best ingredients in sensible amounts, you don’t need to take extreme measures to cut fat, calories, and sugar. It’s never been easier to start and stick to clean eating–and clean your plate in the process.
Recipes include: Eggs Poached in Spicy Tomato Sauce * Beef and Goat Cheese Quesadillas * Vietnamese Tofu Lettuce Wraps * Grilled Scallops with Mango Salsa and Grilled Zucchini * Braised Pork Loin with Dried Figs and Roasted Asparagus * Sausage, Lentil, and Kale Stew * Carrot Cake Cupcakes, and much more!
From the Publisher
Sample recipe: Thai Shrimp and Snow Pea Curry
Serves 4. Prep time: 10 minutes. Cooking time: 40 minutes. Total time: 50 minutes. Gluten-Free Dairy-Free
1. Cook the rice according to the package directions, then fluff with a fork.
2. In a large nonstick skillet over medium heat, heat the oil. Add the garlic and ginger and cook for 1 minute or until tender. Add the shrimp. Cook for 2 minutes or until the shrimp turn pink but are not cooked all the way through.
3. In a small bowl, whisk together the curry paste, coconut milk, lime juice, and fish sauce. Add the curry mixture to the skillet along with the snow peas, and stir to combine. Cook for 5 minutes or until bubbly.
4. Serve the curry hot over the cooked rice, and sprinkle with cilantro.
Cooking Tip: Thaw the snow peas in a colander and drain. Pat them dry before adding them to the curry so they don’t add extra moisture.
Red curry paste is a tasty ingredient that packs a punch of flavor in many dishes. You can find it in the Asian foods section at the market. Depending on how much heat you want, you may want to increase the amount of red curry paste used in the recipe.
1 cup brown rice
2 tablespoons coconut oil
2 garlic cloves, minced, 2 tablespoons grated peeled fresh ginger
1½ pounds peeled and deveined large shrimp
1 tablespoon red curry paste, ¾ cup coconut milk
¼ cup lime juice, 1 tablespoon fish sauce
1 (10-ounce) package frozen snow peas, thawed
¼ cup chopped fresh cilantro