|What is Clean Eating and a recipe||Jan 24, ’11 9:37 AM
Clean Eating is basically eating only fresh foods or foods from their natural source. It also involves eating every 2 to 3 hours. I usually can do every 3. For work, I keep it simple with just chicken breast, veggies, fruit and a Yoplait Light N Fit. I have the recipe to make my own clean yogurt but time being a issue I haven’t done that yet. Scott’s work meal is a high protein Chicken, Brown Rice, Spinach and 2 kinds of beans mixture. I cook a triple batch of that up every Sunday or Monday.
For my main meal at night, I make things like Cashew Butter Chicken Stew, Coconut/Macadamia-Crusted Chicken, Turkey Cutlets Dijonnaise, Healthy Squash and Chicken Casserole, Stuffed Chicken and what I am making tonight, You Build It Lasagna.
You Build It Lasagna
2 1/2 quarts water
4 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
3 gloves garlic, passed through a garlic press
3 ribs of celery, trimmed and chopped
2 carrots, peeled and chopped
2 cups of sliced mushrooms, use a mixture of button, shiitake and portabello
1 1/2 tablespoon low-sodium Tamari (gluten free if necessary)
Fresh ground black pepper
4 cups fresh spinach
1 pound dry lasagna noodles – look for nutrient dense pastas made from spinach, tomato, kamut, spelt, rice, or gluten-free varieties
2 cups tomato sauce
2 1/2 cups non fat cottage cheese
6 cups grated low or non-fat mozzarella cheese
1 1/2 cuts goat cheese
Calories: 408, Calories from Fat: 70, Protein 39g, Carbs: 43g, Dietary Fiber: 4g, Sugar: 6g, Fat: 7g, Sodium: 823mg
1. Preheat over to 375 degrees. In large skillet heat olive oil over medium heat. Add onion, garlic, celery and carrot. Cook 5 minutes until vegetables become soft. Add mushrooms and saute for another few minutes. Stir in tamari, pepper and spinach. Let spinach wilt.
2. In a large saucepan bring 2 1/2 quarts water to a rolling boil. Pour a little olive oil into the water to prevent noodles from sticking. Add lasagna noodles and cook al dente. Drain noodles and run them under cold water.
3. Spread 1/2 cup or more tomato sauce on the bottom of a lasagna pan that’s been coated with nonstick cooking spray. Place a layer of lasagna noodles on top. Spread 3/4 cup cottage cheese on top of the lasagna noodles along with 1 1/2 cuts grated mozzarella cheese, 1/2 cup goat cheese and one third of the spinach and vegetables mixture. Repeat the layers until you run out of ingredients. End with tomato sauce on top.
4. Bake in hot over for 35 minutes. Sprinkle more grated mozzarella cheese on top of lasagna and return to oven. Let cook for another 5 miinutes. Remove from heat and let sit for 20 minutes before cutting and serving. Do not skip this step! It is much easier to cut set lasagna. Serve hot with a colorful green salad.
Forgot the copyright info! Recipe came from The Eat-Clean Diet Cookbook by Tosca Reno.