This post encompasses two whole months of clean eating ideas (well at least the meals that I snapped pictures of)!
As you’ll see, many of them have similar ingredients, because with clean eating, and eating seasonally, that’s kind of how it goes. Currently we are eating plenty of kale, sweet potatoes, brussels sprouts, eggs (typical), avocados, nuts (cashews, almonds, pecans), granola (homemade), cauliflower, squash (butternut and spaghetti in particular), apples, carrots, raw cheddar cheese, organic bread, parmesan cheese, chicken, wild-caught cod, and occasionally even bacon.
(We do our best to eat organic vegetables, especially the ones more highly affected by pesticides. We also eat organic/free-range/grass-fed/wild caught fish and meat. We have also started trying to eat raw cheese. Almost all of our family meals are completely gluten free. I do not spend a fortune – I buy chicken from Trader Joe’s or Costco, I buy frozen wild-caught fish and frozen grass-fed beef from Trader Joe’s. For the bread, I buy it at Target, several loaves at a time, and freeze it. I make almost 100% of our meals at home, so we don’t spend much money eating out. I also try to prep food ahead of time, so that we can eat leftovers for a day or two, or so that I can eat those leftovers for lunches. I really do not make complicated meals, though!)
Shaved brussels sprouts, honey crisp apples, dried cranberries, chopped rosemary cashews and almonds (the rest were eaten on for a week as a snack), bacon. I whisked some whole grain dijon mustard, maple syrup, apple cider vinegar, and salt and pepper in with the bacon grease and used that mixture for the dressing.
I posted about this salad in this Five on Friday post. I roasted a bunch of Fall vegetables and made quinoa ahead of time, then used the leftovers on a kale salad for lunches throughout the week. DELISH!
Tip: Rinse your quinoa before cooking. Cook it in low sodium chicken stock instead of water to add more flavor.
This is a version of the Butternut Squash Soup with Bacon and Goat Cheese from Damn Delicious. I roasted carrot and celery along with the butternut, bell pepper, garlic, and onion. I used 4 pounds of squash, 1 medium onion, 1 red bell pepper, 4 carrots, 3 celery stalks. I loved this soup, and ate it for lunch several days after we had this for dinner.
The boys had their soup with grilled turkey and cheese sandwiches.
Todd was totally in charge of this dinner! Marinated and grilled chicken, and grilled asparagus and carrots.
This is a warm kale salad with caramelized apples and onions, roasted sweet potatoes, toasted nuts, goat cheese, balsamic glaze, and a tangy dijon dressing (I need to see if I can remember this recipe. If I can, I’ll share!)
Top: scrambled eggs with spinach; strawberries and bananas
Middle left (Preschool lunch): blueberries; grilled cheese; cucumber with hummus; homemade pumpkin banana oat muffin
Middle right (Preschool lunch): organic apple sauce; muffins; Annie’s snack mix; cucumber; slices of raw cheddar
Bottom left (Preschool lunch): lightly steamed broccoli, then chilled, with hummus; Annie’s crackers; pineapple; grilled cheese (raw cheddar on organic bread, cooked in coconut oil)
Bottom right: I wanted to show what Davis’ plate looks like compared to mine and Todd’s…If we have a big bowl of things mixed together, I try and separate Davis’. This one has roasted cauliflower, white beans, lentils topped with goat cheese, chopped avocado, and mashed sweet potato.
We eat a lot of eggs at our house. They are a great source of protein and good fat, they are inexpensive, and it is relatively easy to find eggs from a good source. For the majority of the year, ours come from a local farm. This bowl is a mix of lightly sauteed greens with leftover roasted veggies and potatoes, avocado, and a runny fried egg! I think I added some sriracha to this as well.
I almost always add a spicy touch to my lunches. I love a sprinkle of crushed red pepper flakes, or salsa or sriracha.
Sunday lunch….scrambled egg with spinach, plus avocado, on toasted organic bread (mine was on gluten free bread). This type of sandwich is a perfect comfort food for Todd and I. And these are a few of Davis’ favorited things.
More eggs! Top picture is eggs with spinach, topped with hemp seeds; sliced avocado; white beans cooked in chicken stock and seasoned with dried thyme, salt and pepper. Bottom left is a spinach frittata, beside roasted potatoes sautéed with chicken sausage, and avocado. Bottom right are two kinds of frittata. The ingredients consisted of any vegetables, roasted vegetables, and leftover sausage that I had on hand.
Spaghetti & spaghetti squash. I’ve said it before, and I’ll say it again – spaghetti squash is one of my favorite Fall foods. It is very versatile and healthy! I like to cook mine whole, in the oven for about an hour at 350. (It may take a little longer). Take it out, let it cool a little, slice in half. Remove all of the seeds and the dark yellow part (like the inside of a pumpkin). Then use a fork and scrape the sides. The spaghetti “noodle” part of the the squash will easily come off the sides.
Top: Spaghetti squash and mushroom “risotto”
Middle left: Sautéed spaghetti squash with mushrooms, spinach, tomatoes, black beans, parmesan
Middle right: Spaghetti (real pasta) with organic marinara sauce. I browned grass-fed ground beef with onion and garlic, seasoned with some extra dried Italian herbs, and mixed it with the marinara. Top with parmesan.
Bottom left: Cod, roasted carrots and broccoli, sauteed squash and veggie mixture with parmesan
Bottom right: Lots of vegetables in the middle of meal prep
Every once in a while, we pick up dinner to have at home. And we occasionally go out. These are two of my favorite things for Todd to pick up for us to have at home! Sushi from Cowfish – the rolls I eat have to be gluten free so they are relatively simple. Quinoa Avocado Bowl from Viva Chicken – amazing!
Dinners & lunches at home.
Top left: spinach salad with leftover roasted vegetables.
Top middle: Brussels sprouts salad from the top of the page with oven-roasted chicken and roasted cauliflower.
Top right: roasted turkey tenderloin with balsamic bbq sauce, roasted sweet potatoes, carrots, onions, and a lentil medley found in the TJs freezer section.
Middle left: salad with leftover bbq taco chicken (crock pot favorite), avocado, cucumber, salsa
Middle: roasted cod; sauteed kale; white beans; avocado (This meal was EASY and super healthy)
Middle right: leftover baked sweet potato with grass-fed butter; roasted brussels; roasted broccoli
Bottom left: leftovers from Thanksgiving: shaved brussels sprouts sautéed with sweet potatoes, apples, bacon, and a little whole grain mustard
Bottom middle: roasted carrots; roasted okra; white beans; lentils (cooked in stock, a little white wine, dried herbs, salt and pepper); chicken tenders breaded with a mix of almond flour, coconut flour, finely grated parmesan cheese and seasoned with garlic powder, salt, pepper, paprika…pan fried in coconut oil, and finished baking in the oven.
Bottom right: sauteed cod; roasted potatoes; roasted sweet potatoes; roasted brussels sprouts; roasted carrots