Sweet Love and Ginger

Clean

Easy & Clean to Fight the Carb Cravings

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Mondays are hard for everyone I know, especially after
having two weeks off for the holidays. This past Monday I was all gung-hoe (did
I spell that right?) to get my life back together, get back to work and working
out. I was going to get back into eating healthy, relaxing morning routines,
and better habits.

Well now it’s Wednesday and all I want is my bathrobe, Netflix
and a pizza.

I know this is just part of it all; right now I’m facing the
cravings stage of the new diet. It’s taking everything in my power to not pick
up that olive garden gift card and stuff my face for dinner tonight. All I can
think about is a big pile of pasta swimming in some kind of garlic and butter
laden sauce and an abundance of breadsticks.

Gah! Ok Let’s talk about something else, perhaps the dinner I
had last night?

Easy & clean is the name of the game this week. I’m as
much of a mess as I was before Christmas so quick, easy meals are my savior,
and are really helping me stay on track despite the little ginger demon on my
shoulder waving hot mozzarella sticks under my nose.

This recipe is super easy and can be paired with a number of
sides; you can also swap out or add nearly any vegetable to the broccoli to
make it a more complete meal. The parchment helps to seal in the juices, so
every single bite is brimming with flavor. From start to finish this dish only
takes about 20 minutes, so less than the time it would take to make a box of Mac
& Cheese, and probably way easier, just sayin’.

Parchment Baked Tilapia & Broccoli

2 cloves of garlic, crushed

1 tbsp fresh chopped parsley

Pinch of crushed red pepper

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp sea salt

2 tilapia fillets (1/4 lb each fillet)

2-4 lemon slices (1/4 inch thick)

2 cups broccoli florets

Preheat the oven to 400 degrees. In a
small bowl combine garlic, parsley, crushed red pepper, oil, salt and lemon,
mixing well to combine. On a precut piece of parchment paper lay one tilapia
fillet, topping it with half of the garlic mixture and one or two lemon slices
on each one. Place 1 cup of broccoli florets on top of this before folding creating
the parchment pouch. Take two opposite sides of the parchment and bring them
together. Fold them downward creasing the paper at least two times. This should
create a tube like package, which can be closed by pinching the open ends
closed and rolling them  inward. Place
the parchment packages on a cookie sheet in the oven for about 10-15 minutes.
Remove from heat and let cool for 5 minutes before opening. The fish should be
flaky when pierced with a fork. (Serves 2)

This recipe can also be used for salmon and bass, though I
prefer it with tilapia.

Despite the intensity of fatty/carb loaded food cravings in
this post I can honestly tell you that this meal, paired with rice was
incredibly satisfying, and will be made again, probably in the near future.

16 of my Best Clean & Healthy Meals from Last Year

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It’s a new year and the time when everyone starts their New Year’s
resolutions, and let’s be honest it’s all about making ourselves a better
person one way or the other.

I thought it might be fun, while everyone else is looking
ahead at everything they hope for this year, to take a look back at some of my
favorite clean meals from the past year. Maybe they can help you reach this year’s
goals!

 5)     
Crock Pot Chicken Broth

6)     
Steak & Soba Stir Fry

8)     
 Herb& Ricotta Pasta

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Clean & Easy BBQ Beans & Apple Sausage

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I feel like I’m drowning, but I’m sure that I am not the
only one.

There is always so much going on around the holidays I that I
think we all go a little nuts. Cooking dinner just doesn’t seem to fit in. I
mean I have to drag myself out of the house to go shopping again, and then I have
to clean up afterward? Who has that kind of time, when there’s all the other
shopping, wrapping, decorating and holiday get togethers to prepare and cook
for. I mean there are 2 office (Chuck’s & Mine) pot lucks I have to get
stuff together for the same damn day.
On top of all that everyone is probably gaining at least 500
pounds what with all the cookies, candies, and treats so it’s really important
that I have meals that are healthy and quick.
I have a few of these easy recipes hanging around, like this, this, and this.
Here is a new one to add to the repertoire, and if you are a
barbeque addict like I am this is a great healthy way to feed that addiction.
The key to quick is a pre-made barbeque sauce, but its hard to
find a clean sauce, I know. What it comes down to is reading the labels, they
are out there. Basically look for something with all natural ingredients, no
fillers or chemicals that you cannot pronounce, no msg, and very little
sweeteners. You can also make your own. This recipe is one of my favorites.
Clean BBQ Beans & Sausage

1 small yellow onion, chopped
1 tbsp extra virgin olive oil
1 package precooked Chicken and apple sausages, sliced
1 tsp fresh ground black pepper
2 cans navy beans
1 cup barbeque sauce

In a large skillet sauté the onion and sausage with oil
until the onion has softened and become transparent. Add pepper, beans,
barbeque, and stir to combine. Once heated through serve.
Now pair this with a nice big green salad and you have the
perfect clean, hearty meal. 

Greek Style Pasta Bake

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In our house lamb is something of a delicacy, its expensive
and sometimes hard to find. The favored way to prepare it is in a classic Irish
Sheppard’s pie.  I swear if Chuck could
eat Sheppard’s Pie every day of his life he would without question, but I on
the other hand get bored very quickly. So recently when lamb was on sale I thought
it was the perfect time to try out some new recipes.
This particular one I have made before with regular old
ground beef, and it has always been good, but the addition of the lamb takes it
to a whole new level. It is amazing! I love the way the cinnamon really
elevates the dish to something other than a humdrum tomato based sauce, as well
as showcasing the flavors of the lamb.
I think this same dish could also be stretched a bit with
addition of more vegetables, some carrots, celery, or zucchini would make a
great healthy addition that would stretch it out for closer to 10 people. This
is defiantly something that I would serve to a large party, its clean, a little different,
and delicious!
Greek Style Pasta Bake

1 tbsp extra virgin olive oil

1 large onion, chopped

4 cloves of garlic, minced

½ lb lean ground beef

½ lb ground lamb

1 tsp cinnamon

2 tsp dried oregano

2 cans low sodium diced tomatoes

2-3 cups fresh baby spinach

1 lb whole wheat pasta cooked according to package
instructions

6 oz feta cheese

Preheat oven to 400 degrees. In a large skillet heat oil and
sauté onion until it begins to soften 1-2 minutes. Add garlic and cook for an
additional minute. Stir in ground beef and lamb, breaking it up while it cooks.
Once the meat has browned discard extra grease and stir in cinnamon, oregano
and tomatoes Cover and cook for 15-20 minutes or until the sauce has thickened.
Add spinach to the pan and gently stir until it has begun to wilt 1-2 minutes.
Transfer to a prepared baking dish and toss with pasta. Crumble or cube feta
over the top and bake for 15-20 minutes, or until the feta begins to crisp on
top. (Serves 8)

German Potato Salad

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I think Luisa Weiss described it best in her book My Berlin Kitchen “There were, as i saw it, two camps of potato salad eaters. Either you were in the camp that bound their potato salad with mayonnaise to make it rich and creamy or you were from the faction that used hot vinegar dressing for a light and sour salad.”

 

Chuck and I are definitely in two different camps. I LOVE
the decadent creamy texture and slight bite of the vinegar in a warm potato
salad. I grew up eating it, from a recipe that Miss Amy adopted from her time
working at a local German Restaurant The Brauhaus. As I grew up I discovered
the different variations that can be created by swapping chives, or green
onions for herbs even leafy greens like spinach or kale, and using ham or roast
beef instead of bacon, or omitting meat altogether. I have made it turn yellow
with turmeric and mustard, red with tomatoes, and even orange with carrots and
cabbage. All wonderful these, are delicious variations that I would almost
always recreate again in a heartbeat.
Chuck prefers his traditional American version of potato
salad like most things, though I am lucky in that he will eat pretty much
anything I put in front of him without question. I’m sure his bohemian
ancestors would probably roll over in their graves to know this but alas, I’m
working on him.

This recipe is one that I make every once in a while, as I was
taught by Miss Amy. It may not be her exact recipe but its how I have always
made it and it is how I like it. I strongly suggest that you try this, it is so
vary worth it, and if you have any variations please do share, I would love to
try something new!

 

Basic German Potato Salad

3 cups potatoes, peeled and diced

½ tbsp extra virgin olive oil, or bacon grease

1 small onion, diced

¼ cup cider vinegar

2 tbsp water

4 slices of bacon, cooked and crumbled

Salt & pepper to taste

1/4 cup chopped Green onions, or chives

Bring a large pot of salted water to a boil and cook the
potatoes for about 10-12 minutes or until they have softened. Then drain and
set aside. In the same pan sauté the onion with oil (or more traditionally
bacon grease) until it begins to caramelize, 3-5 minutes. Remove from heat and
add vinegar, water, bacon, salt, pepper and potatoes to the pan and stir vigorously
for several minutes. The potatoes will loosen and create a creamy, sticky
sauce. Serve warm or cold topped with green onions.

 

What camp are you in? Vinegar or Mayonnaise?

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