Mango Chicken Salad Wraps
Yield: 4 wraps
Prep Time: 10 min; Cooking Time: 12 min.
Ingredients
1 tbsp jerk seasoning
1 tbsp olive oil
2 boneless skinless chicken breasts
1 cup sprouts
1 cup baby spinach greens
1 mango, peeled, pitted and diced
1/2 sweet red pepper, diced
1/4 cup low-fat plain yogurt
Juice and grated rind from 1/2 fresh lime
4 six-inch multi-grain wraps
Method
1. In a bowl whisk jerk seasoning with oil. Add both chicken breasts and turn to coat.
2. Place chicken on parchment- lined baking sheet. Broil, turning once, for a total of 12 minutes, or until no longer pink inside. I just grilled mine on the grill outside.
3. Let cool slightly; cut into thin strips. In a large bowl, toss together mango, red pepper, yogurt, lime rind and juice. Lay one-quarter of the spinach and chicken in each wrap.
4. Divide the mango mixture among wraps, placing in center of each. Place 1/4 cup sprouts on each wrap. Fold both sides over filling. Roll up tightly from the end.
Chili Chicken Kabobs
YIELD: 4 kabobs
PREPARATION TIME: 15 minutesCOOKING TIME: 10-15 minutes
Recipe from The Eat-Clean Diet® for Men!Ingredients• 3 Tbsp / 45 ml best-quality olive oil
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm piecesPreparation- In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt and pressed garlic.
- Place the chicken in a shallow baking dish with the sauce and stir to coat. I let it sit covered in the fridge for about an hour before I started the grill.
- Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
- Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces
Tofu Chocolate Mousse
from: Eat Clean Diet Cookbook by Tosca Reno.
Minutes to Prepare and Cook
Ingredients
- 3/4 cup dark chocolate chips or bars
- 12 ounces of silken tofu at room temperature, drained
- 1/2 cup warmed skim milk
- 1 tsp of best quality vanilla
Directions
1. Melt the chocolate in a double boiler or in microwave. Make sure to let the chocolate melt slowly. Stir until chocolate is uniformly smooth.
2. In a food processor, combine tofu, melted chocolate, warmed milk, and vanilla. Process until smooth. Place tofu mixture into a fine-mesh strainer or sieve, pushing through with the back of a wooden spoon (I skipped this part accidentally, but it still turned out awesome) into a medium decorative serving bowl or individual serving bowls (I used my ramekins). Chill and serve.
2. In a food processor, combine tofu, melted chocolate, warmed milk, and vanilla. Process until smooth. Place tofu mixture into a fine-mesh strainer or sieve, pushing through with the back of a wooden spoon (I skipped this part accidentally, but it still turned out awesome) into a medium decorative serving bowl or individual serving bowls (I used my ramekins). Chill and serve.
Number of Servings: 4
Grandmother's Favorite Oatmeal Cookies
This is on page 249 of the Eat-Clean Diet book.
Ingredients
2 2/3 cup unsalted Olivina (olive oil based) margarine (I made this myself - Tosca gives instructions in her cookbook)
2 cups packed brown sugar
3 large eggs
3 tbsp honey
1 tbsp best-quality vanilla
1 1/2 tsp sea salt
3 pounds (8 cups) old-fashioned rolled oats
4 cups unbleached all-purpose flour
8 oz dark raisins (optional)
8 oz coarsely chopped walnuts (optional)
Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat sheets.Cream the margarine, sugar and eggs together in a large bowl until smooth. Beat in the honey, vanilla and sea salt until smooth and creamy. Use a large wooden spatula or your clean hands to work in the flour and oats until well combined. (I just kept everything in my big mixer and used the paddle attachment.)
Add raisins and walnuts if desired and mix until evenly distributed.
Shape the dough into large three-inch balls and press into five- or six-inch flat cookies on baking sheets. Bake for 15 minutes or until as brown as you desire. Cool on wire racks.
Makes 24 very large cookies.
I made mine just a bit smaller, so I got something like 30 or so cookies I think. I froze half of them and took them camping.
This is another Tosca Reno recipe. I made these this last weekend. I tried and tried to find out what temperature to set the oven at (it is not listed) and what to do with the soaked whole flax seeds (recipe doesn't specifically say), but I did not get any response from anyone out there in "chat" land until after my cookies were done. They turned out tasty (they are a hit at my house), but they didn't look like the picture in the book. Next time I make them, I'm going to try just adding the soaked whole seeds without the soured milk and I will bake them at 375.
Ingredients
½ cup/ 120 ml whole flax seeds
1 ½ cups/ 360 ml buttermilk (or skim milk soured with 1 Tbsp lemon juice) - I used the soured milk option
2 cups/ 480 ml whole –wheat flour
½ cup/ 120 ml ground flax meal
1 cup/ 240 ml rolled oats
1 tsp/ 5 ml baking powder
1 tsp/ 5 ml baking soda
½ tsp/ 2.5 ml sea salt
½ tsp/ 2.5 ml cinnamon
¼ tsp/ 1.25 ml ground nutmeg
¼ tsp/ 1.25 ml ground mace (I used ground cloves cuz that's what I had)
1 cup/ 240 ml Do-It-Yourself Olive Butter Spread
1 cup/ 240 ml Sucanat (I used Demerara Raw Cane Sugar, cuz I can never find Sucanat)
2 eggs
2 Tbsp/ 30 ml pure vanilla extract
2 cups/ 480 ml coarsely chopped, raw, unsalted almonds
½ cup/ 120 ml dark raisins
Directions
In small bowl or glass measuring cup, soak whole flax seeds in buttermilk or soured skim
milk. These are best soaked for about 2 hours at room temperature.
Meanwhile, in a large bowl, measure all dry ingredients including flour, flax meal, oats, baking
powder, baking soda, sea salt and spices and combine with whisk until well blended. Don’t add raisins or chopped almonds yet!
In another medium sized bowl beat Olivina or olive oil-based margarine and Sucanat until
fluffy. Add one egg at a time and beat well. Add vanilla and mix well again.
Combine liquid and dry ingredients (here's where I added the soured milk & the soaked whole flax seeds) and fold until all ingredients are evenly blended. Add raisins and chopped almonds and mix lightly until blended.
Prepare a cookie sheet with parchment paper or Silpat sheet or spray lightly with cooking
spray. Using a large soup spoon, take dough and make balls (I use my large size cookie scoop). Place on cookie sheet and bake for 15 minutes. (I baked at 350, but after the first batch, I increased the cooking time to 20-25 minutes). Next time I will bake these at 375.
My cookies turned out kind of cake like, but they are good if you like soft cookies, which I do. So, for more crunch, next time, I will strain out the soured milk and just add the whole soaked flax seeds and see how they turn out.
NUTRITIONAL VALUE PER SERVING 36 servings
Calories: 182/Calories from fat: 98/Protein: 4g/Carbs: 16g/Dietary Fiber: 3g/Sugars: 7g/Fat: 10g/Sodium:
35mg
