Tuesday, May 1, 2012

Eat Clean Recipes

I promised a few new recipes from my Eat Clean diet last week, and I had complete blogger fail {sorry about that}.  But, I am here this morning to share with you a couple healthy and delicious ones I have made!  These are so easy to make, and are straight from Tosca Reno's The Eat-Clean Diet Recharged!

Mexican Pinto Beans & Brown Rice


Ingredients
3 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tbsp chili powder
1 medium onion, peeled and chopped
3 cloves garlic, chopped
2 cups cooked brown rice
4 cups canned pinto beans, drained and rinsed well
1 1/2 cups to 2 cups low sodium chicken stock
3 tbsp chipotle peppers, chopped, plus sauce
2 tbsp tomato paste
1 tsp sea salt

Directions
1.  Heat oil in Dutch oven over medium heat.  Add cumin, coriander, cinnamon and chili powder.  Heat until fragrant.
2.  Add chopped onion and cook until soft.  Add garlic and cook a few minutes more.
3.  Add cooked rice and rinsed beans, stock, chipotles, tomato paste and salt.  Reduce heat and simmer for 20 minutes.  Serve hot.

Now here's my twist on the recipe:
Instead of pinto beans, I used kidney beans (preference only).
I did not have any tomato paste, but did have a can of low sodium diced tomatoes that I used in it's place.
I also didn't have any chipotle peppers, so I left out that ingredient.
I wanted this to be a complete meal, so I browned a pound of ground turkey and added it to the mix!



Picante Frittata

Ingredients
1 tsp extra virgin olive oil
1 onion, peeled and minced
1/2 red bell pepper, seeded and deveined, cut into thin ribbons
1 cup baby spinach leaves, finely chopped
3 egg whites + 1 whole egg
1/4 cup skim milk
1/4 tsp sea salt
Pinch cumin
1/4 tsp ground black peppers
1/2 cup fresh salsa (homemade or commercial) as garnish

Directions
1.  Preheat oven to 350 degrees.  Make sure oven rack is in the center of oven.
2.  In a medium ovenproof skillet, heat olive oil over medium heat.  Add vegetables to skillet and cook until soft, about five minutes.
3.  While vegetables are cooking, combine eggs, milk, salt, cumin, and pepper.  Whisk well.
4.  Pour egg mixture over cooking vegetables.  Cook until edges are set and center is just beginning to set.
5.  Transfer to heated oven and bake another five to eight minutes or until center is firm.
6.  Transfer cooked frittata to heated plate and serve with salsa.

Now here's my twist on the recipe:
I was out of red peppers, so I chopped up a handful of cherry tomatoes.

Both of these recipes were super easy to make, delicious, and was enough for a few meals.  Eating clean can be a task, but when you have great recipes such as these, it makes it so much easier!

4 comments:

Jess said...

Yum! THe Mexican Pinto Beans and Brown Rice sound amazing! Can't wait to try it! xo

Tiffany Mendenhall said...

Love these recipes!! Especially the mexican pinto beans and rice. Love the twist/spice addition.

Amanda said...

These both look delicious :) thanks for the recipes!!

Carolina Charm said...

I am currently on a frittata kick in our house, so this is going on my menu!

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