Eat Clean Shrimp and Grits

Shrimp and Grits

Makes 1 Serving

Heat the olive oil in a skillet over medium heat.  Sprinkle the shrimp with the cajun seasoning then add to the skillet, cooking the shrimp on both sides until the shrimp form the shape of the letter “C”.  (If the shrimp form the shape of the letter “D”, then they are overcooked.  In other words, “C” for “cooked” and “D” for “overDONE”.)  Serve the shrimp over the grits and with a side of greens.

Eat Clean Egg Salad

Egg Salad

Makes 1 Serving

  • 4 egg whites, hard boiled
  • 2 eggs, hard boiled
  • 1/8 block silken tofu (approx. 2T)
  • 2T plain mustard
  • 1/2t onion powder

In a food processor, combine all ingredients and pulse until evenly combined (or mash with  a fork…for an extra WORKOUT).  Serve in a bowl OR on two toasted slices of whole grain sprouted bread.

Simple Vegan Lo Mein

Makes 2 Servings

  • 1 medium yellow squash, spiralized or julienned
  • 1 medium zucchini, spiralized or julienned
  • 1 large carrot, spiralized or julienned
  • 1 cup edamame, cooked
  • 1 cup mushrooms, chopped
  • 1 bunch bok choi (I grew it myself in my Tower Garden!)
  • 1T coconut oil
  • 1t sesame oil
  • 1/2 ginger, grated
  • 1t garlic, minced
  • 2T Bragg’s Liquid Aminos (substitute soy sauce)
  • 1t honey or agave (optional)

In a large skillet or wok, heat the coconut oil over medium heat.  Brown the garlic in the oil.  Add the squash, zucchini, carrots, mushrooms, and bok choi.  Stir occasionally until tender (approximately 5-8 minutes).  Add the edamame, Liquid Aminos, sesame oil, ginger, and honey.  Cook until the flavors are blended (approximately 2 minutes).

Simple Vegan Lo Mein

Garlic Chard with Vegetable Marinara

While I used Swiss chard in this recipe, any leafy green vegetable will work. Same goes for the marinara: add whatever combination of fresh vegetables that are on hand.

Makes 2 Servings

8oz tomato sauce
1t oregano, chopped
1t Basil, chopped
1t + 1t garlic, minced & divided
1c green lentils, cooked
1c Portabella mushrooms
8-10 stems Swiss chard (stems removed and chopped)
1T + 1t olive oil, divided

In a large stockpot, heat one teaspoon of oil over medium heat. Brown one teaspoon garlic in the oil. Add the tomato sauce, oregano, basil, and Portabellas then reduce the heat to low. Simmer partially covered for 30 minutes.

After the marinara is cooked, heat the remaining one tablespoon of oil over medium heat in a skillet. Add one teaspoon of garlic and cook until browned. Add the greens and sauté until wilted, approximately 2-3 minutes. Remove to plates and top with the marinara sauce.


Balsamic Siracha Edamame

Siracha adds a nice spicy kick countered by the sweetness of the balsamic syrup to this healthy treat.

Makes 2 Servings

1 bag edamame, cooked
1/2 cup balsamic vinegar
2 teaspoons Siracha

Prepare the edamame pods according to package directions. Heat a small saucepan to medium high heat. Work together the balsamic vinegar and Siracha then add to the heated saucepan. Cook until reduced by half and syrupy then drizzle over the edamame.


Zoodle Spaghetti Marinara

Santa brought an early present…a vegetable spiralizer!  Here’s a healthy alternative to traditional pasta – just substitute the spaghetti for zucchinni noodles.  While I used black lentils (which have a meatier flavor than traditional lentils), you can always substitute with your favorite lean, grounded, and browned meat.

Zoodle Spaghetti Marinara

Makes 2 Servings

  • 8oz tomato sauce
  • 1 large zucchini
  • 1 cup black or green lentils, cooked
  • 1 tsp garlic, minced
  • 1 tsp, basil, chopped (I grow basil in my Tower Garden)
  • 1 tsp, oregano, chopped
  • 2 Tbsp. olive oil, divided
  • Mushrooms, chopped (optional)
  • Spinach, chopped (optional)

Directions:  In a stockpot, heat the olive oil over medium heat and brown the garlic.  Add the tomato sauce, basil, and oregano (and any other optional vegetables), then simmer for approximately 20 minutes.  Add the lentils and simmer for another 5 minutes to allow the flavors to blend.

Using a vegetable spiralizer or julienne peeler, grate the zucchini into spaghetti noodles (“zoodles”).  Warm a tablespoon of olive oil in a skillet over medium heat.  Saute the zoodles until tender, approximately 8-10 minutes, to finalize the marinara.

Served the marinara over a bed of zoodles…but don’t tell anyone your spaghetti secret and see if they can tell the difference!