OMG CHEAT CHEAT!! Check out 1 of our recommendations this week…and enjoy….
This week you have your menu guides and a recharge document. Read both and let us know if you have any questions. Recipes are under the menu guide.
Menu Guide (updated with soup recipe)
Like the recharge idea for week 5. Seems about the right time for it. Getting a little lazy here.
I like this and was planing on going back to week one here. I was tempted by the devil himself yesterday and the devil won! Family party and there was a homemade chocolate peanut butter cake. Now I brought my clean dinner, didn’t eat the apps but I saw that cake and said I’m having a small slice. And it was a small slice (6 bites) but heres the thing. I got so sick afterwards I had to leave the party. My stomach hurt and I had pain in my side I had a headache and I wanted to throw up . I went home and had hot water and lemon . What else could I do? I swear if it wasn’t my absolute favorite cake of all time I would have turned cheek. I was tricked!
Maybe I will take the following below recipe that I entered for clean eating contest week 4 and leave the pasta and wine IN the recipe for a week 5 meal!
Creamy Cashew Mushroom Stroganoff (from Clean Eating Magazine) Ingredients:
½ cup roasted unsalted cashews
1 tbsp fresh lemon juice
2 tbsp olive oil
1 yellow onion, chopped
2 cups cremini mushrooms, quartered
2 cups shiitake mushrooms, stemmed and quartered
¾ tsp sea salt
2 cloves garlic, minced
2 tbsp unsalted tomato paste
1/2 cup white wine
1 cup low-sodium vegetable broth
2 tsp paprika
½ tsp ground black pepper
¼ cup chopped fresh dill, divided
8 oz whole-grain bow-tie pasta – REPLACE with either your favorite gluten free pasta OR just replace with Riced cauliflower
Preparation
In a blender, combine cashews, lemon juice and ½ cup hot (not boiling) water. Blend until smooth, scraping down sides. Set aside.
In a large skillet on medium, heat oil. Add onion and sauté, stirring frequently, until softened, about 4 minutes. Add mushrooms and salt and sauté until liquid is evaporated and mushrooms begin to brown, about 3 minutes. Add garlic and sauté until fragrant, about 45 seconds.
Reduce heat to medium-low; stir in tomato paste and caraway. Cook, stirring constantly, for 1 minute.
Add 1/2 cup white wine; cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute.
Add veggie broth, paprika and pepper. Reduce heat to low; cover and cook for 10 minutes. Stir in cashew mixture and 3 tbsp dill; heat through.
Meanwhile, bring a large saucepan of salted water to a boil. Add pasta (recipe calls for regular pasta but use gluten free and cut down on carbs) and cook al dente according to package instructions OR substitute pasta entirely with riced cauliflower and prepare on stovetop per package instructions.
Divide gluten free pasta or riced cauliflower among plates. Top with mushroom mixture, dividing evenly. Sprinkle with remaining 1 tbsp dill.
Nutrition Information below includes wine and pasta…..
Serving Size: 1/4 of recipe
Calories: 406
Carbohydrate Content: 58 g
Fat Content: 16 g
Fiber Content: 8 g
Protein Content: 14 g
Saturated Fat Content: 3 g
Sodium Content: 477 mg
Sugar Content: 7 g
Polyunsaturated Fat Content: 2.5 g
Day 5 say Cauliflower Soup for Dinner (see recipe)? Where is located? In a prior week possibly?
Kirstin! Let me look it should be there…I will look now!!
Bridget, its always a learning process..amazing about the sugar!
Kathleen…great stuff!!