Clean Eating: Round 2/Day 8

While in the midst of preparing for today’s post, I realized that I completely forgot to celebrate the end of week one in yesterday’s post.  3 weeks down and 1 to go!  Feeling better every day and starting to get the hang of what clean eating is all about.  As much as I am loving this meal plan, I am looking forward to branching out and trying some other clean eating recipes.  I have come across some pretty cool blogs that will be helpful to spark some creativity in the kitchen as well as some other delicious recipes from Clean Eating Magazine.  But in the meantime, Freddie and I are having fun trying new things and expanding out palates.

Luckily, today was filled with some scrumptious and familiar treats.  Check out what we were munching on…

Breakfast:

3/4 cup cooked Bob’s Red Mill 10-Grain Hot Cereal, 1 cup unsweetened almond milk, 1 banana, sliced, and 1/2 cup sliced strawberries

Snack #1:

1 bottle coconut water

14 walnut halves

Lunch: 

1 can Eden Foods Caribbean Rice & Beans, topped with 1/2 cup Greek yogurt and 1 tbsp sliced green onions

1/2 mango, peeled, pitted and sliced

After Lunch Treat :)

1 cup milk

1 Sweet Potato Peanut Butter Blondie

Snack #2:

1 egg, hardboiled

6 carrot sticks

Dinner:

1 serving Chimichurri Steak & Sweet Potatoes with Creamy Avocado-Apple Salad (recipe below)

Highlights:  Although it was a very small part of lunch, the mango was the absolute highlight of my entire day.  I rarely enjoy fresh mango anymore because I tend to only eat the fruit that comes from my box.  No room in my tummy or fridge to buy any more fruit.  But Freddie and I agreed that mango must become a staple in out household.  So sweet and delicious!

Lowlights:  No lowlights today.  Everything was pretty tasty :)

Chimichurri Steak and Sweet Potatoes

Ingredients

1/2 cup finely chopped fresh parsley

3 tbsp fresh lime juice

1 tsp olive oil

1/2 tsp cracked black pepper

3/4 lb lean flank steak, trimmed of visible fat

3/4 lb sweet potatoes, peeled and sliced into 1/4-inch-thick rounds

3 tbsp nonfat plain Greek yogurt

1 Granny Smith apple, cored and sliced into matchsticks

1 1/2 cups peeled and thinly sliced celery root (sliced into matchsticks)

1 grape or cherry tomatoes, halved

1/2 avocado, peeled, pitted and sliced

High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed

Preparation

1.  Prepare chimichurri:  In a small non-reactive bowl or blender, combine parsley, lime juice, olive oil and pepper.

2.  In a glass baking dish, add steak.  Rub one-third of chimichurri on all sides of steak.  Cover and refrigerate for 20 minutes.

3.  Meanwhile, in a medium bowl, add potatoes, and half of remaining chimichurri.  Toss to coat, cover and set aside.

4.  Stir yogurt into remaining chimichurri.  Gently fold in apple, celery root, tomatoes and avocado.  Cover and refrigerate until ready to serve.

5.  Heat a grill on medium-high and brush grate with high-heat oil.  Add steak to center of grill and potatoes to outer edges.  Cook potatoes, turning halfway, until tender, about 10 minutes.  Cook steak, turning halfway, for 10 minutes for medium-rare or 12 to 13 minutes for medium.

6.  Transfer steak to a cutting board, tend with foil and let rest for 5 minutes.  Thinly slice against the grain and serve with potatoes and avocado-apple mixture.

Recipe from Clean Eating

After a delicious and filling dinner, it’s time to get back in the kitchen.  Lots of prep to get done for tomorrow’s meals.  Super duper excited to enjoy another day of yumminess :)

Hope you all had a wonderful start of the week!

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