WFMW: eating clean

 

Today is Day Seven of a new way of eating for me. Last Wednesday I went grocery shopping after making a meal plan for the remainder of the week and stocked up on all the things I’d need for those meals - fresh fruits and vegetables to go along with the lean ground turkey, chicken breasts, and grains I already had. I did the same thing on Sunday night, sitting down and planning out my meals for the week. I’ve been doing this for awhile now and posting to the blog for Menu Plan Mondays, however I never planned for breakfast or lunch, only supper. Since beginning to eat clean I have been planning all three meals, leaving the two or three "snacks" or smaller meals to be fruit and nuts, or cottage cheese and fruit, or a hearty smoothie, or any number of other similar things. Other than flipping through more cookbooks and magazines to find recipes to use I have not found this to be any more difficult than before. At some point I will have made enough recipes and learned enough about eating clean that I will be able to make meals without a recipe but for now, as most of the recipes I used previously do not read clean, I find that "cooking from a book" works and works well.

What exactly is eating clean? Google will turn up numerous links on the subject but directly from the Eat Clean Diet site is this:

What is eating clean? It is treating your body right. It is eating the way nature intended. You eat the foods our bodies evolved to function best on, and that makes you feel – and look – fantastic. When you Eat Clean you eat more often. You will eat lean protein, complex carbs, and healthy fats. These practices keep your blood-sugar levels stable and keep you satisfied. The best part is that if you need to lose weight it will happen almost without you having to try. And yes, you can have a treat now and again.

Best of all, Eating Clean keeps you feeling great and full of energy. In fact, you can forget all about the days when “dieting” meant feelings of hunger, lethargy or deprivation.

Eating Clean is not a fad; it’s a way of life. When you Eat Clean your body will react by losing weight if you need to lose, maintaining a healthy weight if that’s where you are, and even gaining weight if you are too skinny. But regardless of whether you want to lose, maintain or gain, you will feel better than you ever have before.

Never worry about counting calories again. You will never have to diet. Eating Clean will keep you lean and healthy for the rest of your long life. Eating Clean guarantees results!

I am not in this for the purpose of losing weight although that would be a very welcome bonus. I have 10 or 15 pounds that I wouldn’t mind letting go but I am in this for a better me, a healthier me. Already, one week in, I feel better in the sense that I am rarely hungry. I don’t have those cycles of being stuffed and then empty and ravenous and then stuffed again. Everything remains on the same level for the most part if I eat every three or so hours depending on what the previous meal was. I like this feeling. I like feeling in control of my hunger instead of letting it rule me. And I love that I’m eating a much, much wider variety of fruits and vegetables than I had before starting and eating those at every meal. I had a portobello mushroom last night, which I’ve never had, with a couple tablespoons of salsa on it topped with a little bit of green onion, a scattering of shredded cheese, and sprinkled with sesame seeds and then baked for about 10 minutes. It was very good and I was very surprised. I’m not a mushroom-hater but nor do I like to bite right into one. I’d rather they just "be there" when they’re in my food (as in pasta sauce or lasagna).

 

This doesn’t taste anything like what it looks like.
Unless you think it looks delicious. Because it is.
Two peaches (skin on), a kiwi, strawberries, a juiced orange, and spinach.

I’m very excited to see where this takes me. I’m a little nervous, however, about how well things will go once B returns home on Sunday. I don’t expect him to eat all the things I’m eating but I don’t want to be making two separate meals. It’s hard enough making the same meal for just two people at the best of times. I hope that he will continue to be more open to trying new things - all I ask of him is that he taste something and eat that bite before deciding if he likes it or not and he’s gotten pretty good at doing that - and that’s all I can ask at this point. We don’t have junk food in the house but he does have a few snacks. His snacks aren’t "bad" per se due to his inability to handle artificial colours, flavours, and preservatives but they are still snack-type foods. Onwards and upwards and working towards forming good habits…

What works for you? Head over to We Are That Family and share your entry.

menu plan monday: august 17 - 23

Another week, another menu plan, and another week dedicated to clean eating. Like last week, I’ll be using the same two cookbooks and the Clean Eating magazines that I have up to this point. Snacks will be simple (eg: grapes and a few almonds, cottage cheese and fruit) and smoothies will be aplenty.

 

This week’s line-up is as follows:

Monday:
Breakfast - smoothie with spinach and flaxmeal added
Lunch - Mango Chicken Salad Wrap (ECD F&K, pg 239)
Supper - Baked Salmon with Orange Glaze (Spring 2008, pg 82)

Tuesday:
Breakfast - Spinach Frittata (Spring 2008, pg 57)
Lunch - Orzo Primavera; spinach salad (ECD Cookbook, pg 81)
Supper - Smothered Mushrooms, corn with tarragon (Jan/Feb 2009, pg 79)

Wednesday:
Breakfast - Omelette Wrap with Spinach (ECD F&K, pg 203)
Lunch - Warm Salmon & Couscous Salad; fruit (Spring 2008, pg 89)
Supper - Shrimp, Spinach and Mushroom Barley (May/June 2009, pg 83)

Thursday:
Breakfast - Crock-Pot Porridge; smoothie (ECD Cookbook, pg 9)
Lunch - Black Bean, Avocado and Chicken Wrap; fruit (May/June 2009, pg 31)
Supper - baked chicken breast; Quinoa with Sun-dried Tomatoes (ECD Cookbook, pg 77)

Friday:
Breakfast - Morning Hot Cereal; smoothie (ECD F&K, pg 207)
Lunch - leftover quinoa; yogurt
Supper - Chicken, Spinach and Ricotta Quesadillas (May/June 2008, pg 74)

Saturday:
Breakfast - Whole-grain Pancakes; smoothie (ECD F&K, pg 208)
Lunch - Dinosaur Kale Quinoa Wrap; yogurt; fruit (Spring 2008, pg 72)
Supper - Pasta Roll-Ups; spinach salad (Spring 2008, pg 64)

Sunday:
Breakfast - Morning Hot Cereal; fruit; yogurt (ECD F&K, pg 207)
Lunch - unknown (heading to Toronto to pick B up from the aiport)
Supper - also unknown at this point

Don’t forget to head over and check out Organizing Junkie for more ideas. By the end of the day, hundreds of bloggers will have posted their plans for the week’s meals.

shrimp, spinach and mushroom barley

Today is my second full day of eating clean. I did have a chocolate bar last night (a Kit Kat that was split with a co-worker) but other than that I’ve been doing well. I’m just about to head for a nap before night shift tonight but am cooking up some supper to take with me. I also rescued a chicken breast from the fridge, spread it with jerk seasoning (recipe here), broiled it, sliced it, and froze it for future chicken wraps like the one I had planned to make earlier this week and didn’t.

Tonight’s supper (and portions for three additional meals, held in the freezer) is Shrimp, Spinach and Mushroom Barley from the May/June 2009 issue of Clean Eating. In one word, it is amaaaazing! Very tasty.

Shrimp, Spinach & Mushroom Barley (serves 4)

1 cup pearled barley
3 1/2 cups low-sodium vegetable broth
3 shallots, chopped
2 cups mushrooms of your choice, chopped
1 tbsp extra-virgin olive oil
4 cups baby spinach
1/2 lb cooked shrimp, peeled and chopped
1/4 tsp ground black pepper
1/4 cup fresh sage, torn
Kosher or sea salt, to taste

In a medium pot on high heat, bring both barley and broth to a boil. Cover and let simmer on low to medium heat, so liquid doesn’t boil over. Set timer and cook for 50 minutes.

In a non-stick skillet, sauté shallots and mushrooms in oil for 5 minutes over medium-high heat.

Add spinach and lightly sauté for about 3 minutes, until bright green.

 

At 50 minutes check on barley. When there is no more remaining broth, add shrimp and pepper to barley; turn to medium heat if not already. Cook for 5 minutes.

Add shallot-mushroom mixture, sage and salt to barley. Stir and cook 5 to 10 minutes. Best if enjoyed within 4 to 5 days in fridge, or store for 6 months in freezer.

 

*Note: barley can take up to 60 to 75 minutes to soak up broth. Be certain to not add remaining ingredients if there is a lot of broth left or it will never evaporate.

Nutrients per 1 1/2 cup serving: calories 320, total fat 5g, saturated fat 1g, carbs 50g, fiber 10g, sugars 3g, protein 19g, sodium 310mg, cholesterol 85mg.

menu plan monday: august 10 - 16

 

This week marks the beginning of what will hopefully be a lasting change - the beginning of eating clean and of consuming only water as a beverage. This week’s meal plan reflects that. All of the recipes come either from the Eat Clean website, the two books I have (The Eat-Clean Diet for Family & Kids and The Eat-Clean Diet Cookbook), or one of the Clean Eating magazines in my subscription. The page numbers are for my reference. My beverages will be one of the following: water, a smoothie, or some concoction created with my underused juicer. I will also have two to three healthy snacks. Some days it may look like I have lunch and supper reversed but those are likely days that I’ll be working a night shift and will have to take something to work already prepared.

Edit: August 12 - last night I sat down and made up two complete meal plans for this week and next. I’ll be heading out in an hour or so to pick up the things that I’ll need but am updating the menu I posted on Monday, which only contained suppers. I’m only filling in for the current and following days; I’m not back filling.

Monday: garden salad

Tuesday: Friday Night Chili (ECD F&K, pg 290)

Wednesday:
Breakfast - Oatmeal with apple; yogurt
Lunch - Quinoa, Apple & Walnut Salad with Turkey Sausage and Spicy Apple Vinaigrette (Fall 2008, pg 80)
Supper - unknown (road trip)

Thursday:
Breakfast - Potato & Egg Italiano Sandwich; smoothie (Jan/Feb 2009, pg 27)
Lunch - Mango Chicken Salad Wrap; yogurt (ECD F&K, pg 236)
Supper - Quinoa Black Bean Salad; sliced orange (Winter 2008, pg 76)

Friday:
Breakfast - Oatmeal with banana; juice
Lunch - Hummus & Veggie Wrap; smoothie (ECD F&K pg 240)
Supper - leftover chili

Saturday:
Breakfast - Oatmeal; smoothie
Lunch -
Crispy Tuna Triangles; spinach salad (ECD F&K, pg 224)
Supper -
Shrimp, Spinach & Mushroom Barley (May/June 2009, pg 82)

Sunday:
Breakfast - cottage cheese with apple butter; juice (Spring 2008, pg 54)
Lunch -
Baked Salmon with Orange Glaze; brown rice (Spring 2008, pg 82)
Supper -
Egg Salad Sandwich (ECD F&K, pg 232)

There are many more menu plans to be found over at Organzing Junkie. If you’re at a loss as to what to serve up this week, head on over and check them out.

quotable sunday: tenth edition

I just have a single quote for today but as before, check out Toni’s blog for more Quotable Sunday contributions.

"Bad habits are easy to start, but they make your life miserable. Good habits are hard to start, but they make your life wonderful."
     — Joel Osteen

I’ve joined the Shredheads and have been paired with the wonderful (but blogless) Laura. Our jobs are to workout and to encourage each other. I’m rooting for Laura (and she for me) but I’m having a hard time rooting for myself. I think that’s partly (mostly?) because I know my history with exercise. I also think that other areas of my life are very much playing into my attitude about my health and exercise. For example, my sewing room is unusable. It is packed full of things - items moved there from the living room while the laminate was being put down and the numerous large clear plastic tubs full of fabric and yarn which have already been purged once yet need it again to further reduce the volume. This room needs to be restored to a usable state for a few reasons (maybe for sewing?), including the fact that I will be having a closet added to the back entrance, which will require a wall being built straight across the end of the sewing room about two or three feet deep. This is stressing me a little. Or a lot. It seems overwhelming to get it from the state it’s currently in to the state it needs to be in. And then there’s the kitchen, which is currently still in a state of disarray (though I did get the bottom cabinet doors on tonight). There’s so much to do in there and it won’t get better for a few weeks yet (new paint on the walls, building a wall, and the building of the closet adjacent to the kitchen).

There is also another area where there is much need for organization and prioritizing: meals, specifically the way that I eat. I don’t eat badly but nor do I eat great. My cupboards are essentially free of junky and unhealthy foods, however that doesn’t mean that I make smart choices. I still find myself ordering in Chinese and pizza when I wait to eat supper with my boyfriend when he gets off work. I still grab subs and Chinese at work on my night shifts. And I still give in to the chocolate bar basket at work (proceeds of the sales go to local charities) when I find myself bored with what I’m doing. I need to change my eating. I have all the makings of clean eating in my cupboards, what I need is the drive and stick-to-it to carry it out. Tomorrow, I plan to pick up one of the clean eating books sitting with my cookbooks and begin reading from the beginning.

That is the plan for tomorrow. To begin, with one step, the journey of decluttering my life and finding a balance instead.



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