Here is the recipe from Tosca Reno’s theEatCleanDiet.com site.
LOVED the eggs in this dish!! Soaked up the flavor of everything!
Lighting is a little yellow in my kitchen at night
Mine came out darker than her picture – I don’t know how she could use molasses and soy sauce and have her noodles appear so white! Ah, professional food photography how you trick my eyes!
My addition: because my husband is a beastly bodybuilder and needs more protein (and a Texan, so I picked red meat) – I added 1lbs blend of extra lean ground sirloin + extra lean ground turkey and mixed another 1/2 batch of sauce with it for flavoring. Tosca recommends chicken or tofu, but we eat chicken every day so I wanted to switch it up.
Will definitely make this again!
Filed under Beef, Carrots, Cilantro, Eat-Clean, Egg Whites, Pasta, Protein, Sauces, Spreads, Salsas, Turkey
Jamie Eason shared this recipe on Bodybulding.com
- Preheat oven to 375 degrees.
- Spray muffin pan with canola or olive oil.
- Mix all your ingredients together in one large bowl.
- Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
- Bake for 40 minutes.
Makes 12 muffins.
Women: 2 muffins
Men: 4 muffins
- 1 lb ground “Churkey” (1/2 lb extra lean ground turkey + 1/2 lb ground chicken breast)
- 1/4 C chopped cilantro
- 2 Tbsp salsa (I used homemade salsa, so it was very chunky, not so pureed)
- 1/2 tsp liquid smoke
- 1/2 tsp sea salt
- 1 egg
- 2 Tbsp chopped onion
Mix all ingredients until well blended. Pan-fry, grill, or even bake these puppies. Serve them on whole wheat buns, pita thins, corn tortillas or chopped over a fresh salad.
To create great flavors, mix several kinds of meats! Extra lean ground pork+ground sirloin+extra lean turkey is a tasty combo as well. I use this method in many styles
I made a double batch and shaped them into either 1/2 pounder patties (man size) or 1/4 pounders. Wrapped them individually in plastic wrap and put them all into a ziploc so I could pull them out for a quick meal depending on who I will be serving.
Filed under Beef, Chicken, Cilantro, Eat-Clean, Family weeknight cooking, Man Food, Pork, Protein, Sandwiches, Turkey, Veal
Total Active time approx 20-30 minutes
This is a recipe inspired by the Fish taco recipe in the June 2010 Food Network magazine. I “cleaned” it up a little, but it is virtually the same recipe.
1/4 red cabbage, thinly sliced (about 1 1/2 Cups)
1/2 C fresh cilantro, roughly chopped
Juice of 1 lime (or approx 3 Tbsp of lime juice)
2 Tbsp honey (or agave nectar)
1/2 C Plain Greek yogurt (or any plain yogurt will do, Greek yogurt is just chunkier so it resembles the mayo that is normally used for slaw)
Toss the above ingredients to make the slaw
10-12 Corn Tortillas (we used white corn and wheat blend tortillas)
1 Hass avocado, sliced
1/2 C fresh salsa
I used the ready breaded frozen fillets and then seasoned them with chili powder. Baked for 12 minutes on one side then flipped for a remaining 7 minutes.
To bread your own you need about 1.25 lbs skinless halibut, 3/4 cup flour, chili powder, garlic salt and ground peppercorn.
Tortillas were warmed on a skillet as needed so we always got them hot off the griddle.
Served with steamed corn on the cob – yummmm my favorite!
This is an eat-clean recipe that I tweaked. It was DELICIOUS. Served this with Eating Right Multi-grain with Sea Salt Baked Pita chips.
1 lb chicken breast, cubed
3 ribs celery
1/2 large red delicious apple, chopped
1/8 cup pecans, coarsely chopped
1 Tb dried cranberries (minuscule? yeah…high sugar)
1/2 C fresh cilantro, chopped
1/3-1/2 C Greek yogurt
round black pepper
- Heat skillet to medium heat. Drizzle 1 tsp peanut oil. Add chicken. Season well with garlic salt and black pepper. While sauteing, drizzle lemon juice.
- Once cooked through, remove chicken from heat and add celery, apples, pecan, cranberries and cilantro.
- Add yogurt and toss. Grind black pepper for garnish. Chill.
Add a kick of cayenne if you dare!
[Recipe inspiration: Tosca Reno, The Eat-Clean Diet Cookbook]