Foodie Friday: Breakfast, Lunch and Dinner Done!

Hey everyone! It is one of my favorite days of the week- Foodie Friday. I love to eat, I love making new things and I love to find ways to modify the foods I enjoy but aren't that great for me. This is something that has been a love/hate relationship and has taken me time to figure out. BUT I have noticed a huge difference in the way I feel and how much more energy I have when I am eating clean. SO I know we are all pressed for time, I work full time and have a second job, but we need to make ourselves and our health a priority. So here is a recipe for each important meal of the day!

Breakfast:

INDIVIDUAL BAKED OATMEAL CUPS- CLEAN EATING makes 12 servings adapted from sugarfreemom.com

Ingredients:

1 egg 1 teaspoon vanilla extract 1 cups applesauce, unsweetened 1 banana, mashed 1/4 cup honey 2 1/2 cups, Old Fashioned rolled oats 1/8 cup chai seeds (optional) 1 tablespoon ground cinnamon 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups milk Optional toppings: blueberries, raisins, walnuts, chocolate chips, pomegranate seeds. Instructions: Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and honey together in a bowl. Add in oats, chai seeds (if using), cinnamon, baking powder, salt and mix well with wet ingredients. Finally pour in milk and combine. Line a 12 cup muffin tin with paper liners. Divide mixture evenly into muffin tin cups. I used a 1/4 measuring cup, measure just a tad under 1/4 cup to make 12 servings. Add the toppings...

Lunch:

Pasta with Turkey and Broccoli

Ingredients:

3/4 Pound Orecchiette

2 C broccoli florets

3 Tablespoons Olive Oil

1 pound ground turkey

2 cloves of garlic, chopped

1 teaspoon fennel seed

1/2 teaspoon crushed rep pepper

Kosher salt

Parmesan for serving (if you choose)

Directions:

1. Cook the pasta per the packages directions and then add the broccoli during the last minute. Drain and return the pasta and broccoli to the pan

2. Meanwhile, heat 1 TBSP of oil in a large skillet over medium to high heat. Add the turkey, garlic, fennel seed and crushed red pepper-cook and break up the meat with a spoon until brown (approximately 3-5 minutes). Season with 1/2 teaspoon of salt.

3. Toss the tukey mixture with the pasta and broccoli. Add the remaining two tablespoons of oil and add the chese to your liking.

Dinner:

Balsamic Vinegar Chicken with Fresh Tomatoes

Ingredients:

4 skinless, boneless chicken breasts 4 – 5 garlic cloves 1 cup fresh basil 1 tablespoon olive oil 1 tsp. balsamic vinegar 1/4 cup water 1 cup sliced mushrooms 1 package of cherry or grape tomatoes 1/2 red onion sliced

Instructions:

Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.