Category Archives: Clean Eating

Whole30/Paleo Mexican Chicken Soup

In August, hubby and I decided to start eating better.  We did the Whole30 (actually we stopped a few days short of 30 if I’m being honest, but we are still sticking with the program for the most part).  We learned a few things while we did the program, including the importance of prepping your food ahead of time, and that it can get expensive!  This soup was great because it made a TON!  We did the full recipe and ate for most of a week on it.

Don’t let the fact that it’s “diet” get you down.  Husband said that he would eat it even if he wasn’t on a diet, it was that good!  I was even a daredevil and took a trip out of state to visit friends and brought some with me since I didn’t expect them to cook Whole30 style for me.  My friend tasted the soup and she loved it too!  It’s a winner!

Mexican Chicken Soup

Mexican Chicken Soup

Mexican Chicken Soup
Recipe adapted from Framing Cali

Ingredients:
2 whole chickens
4 sweet potatoes, peeled and diced1 pint grape tomatoes, halved
2 bell peppers (I had a mix of red, green and yellow in the freezer), cut into strips
1-2 zucchini, diced
1 yellow onion, sliced
1 bunch cilantro
1 tbsp minced garlic
Avocado (for topping)
red onion (for topping)
1.5 tbsp onion Salt
1.5 tbsp garlic powder
1.5 tbsp curry powder
1.5 tbsp crushed red pepper flakes
1.5 tbsp dried cilantro

In a large stock pot, place your chickens (with the innards removed) and fill with water until just covered.  Add half the yellow onion, minced garlic, and a handful of fresh cilantro and boil for about 45 minutes.  Season to taste (I used salt and Cajun seasoning blend).

While that’s boiling, saute the rest of the yellow onion, bell peppers and zucchini.  Set aside.  Remove the chickens (this can be complicated!) and set aside in a large casserole to cool off a little bit.  Add the diced sweet potatoes to the broth made from the chickens cooking.  Boil until tender, about 15 minutes.

Once cool enough to touch, peel and discard the chicken skin and shred the meat into bite sized chunks.  Add the chicken, sauteed vegetables, and spices to the broth.  Simmer on low at least 20 more minutes.  Serve topped with diced avocado and red onion.

Mexican Chicken Soup

Mexican Chicken Soup

 

Whole30 Basil Cashew Chicken Salad

My husband and I recently started our first Whole30 diet.  I’m kind of behind in doing some posts, as today we are wrapping up day 17!  More than halfway there!  The first few days were a little rough, but we’ve adjusted pretty well.  My husband has been a rock star, he has given up tobacco as well.  We’ve had a good time experimenting with different recipes, and this is one of the first ones I made.

First I made some compliant mayonnaise (recipe to come soon!), then just started throwing things in!  So easy and so delicious!  I loosely based it on a favorite wrap of ours at Roly Poly.  This can be a eaten on a salad, using lettuce as a wrap, or just on its’ own.

Tip:  Do not add your cashews until you are ready to eat.  Otherwise, they get a little weird.

Basil Cashew Chicken Salad

Basil Cashew Chicken Salad

Whole30 Basil Cashew Chicken Salad
Source:  A Cooking With Christen original recipe

Ingredients:
1 whole chicken, roasted, deboned, and shredded
compliant mayonnaise, to taste
2-3 fresh basil leaves, chopped
Seasonings to taste (salt, pepper, etc.)
cashews for garnish

Method:

Mix all ingredients except for the cashews.  Taste for seasonings and refrigerate at least a few hours, or overnight for the flavors to blend together.  When ready to serve, top with cashews.

Basil Cashew Chicken Salad

Basil Cashew Chicken Salad

Roasted Portobello and Goat Cheese Sandwiches

Well the diet is still on.  I’m pretty proud of myself actually, I’m sticking with it (knock on wood!) and seeing results.  It helps that there are so many tasty healthier options out there these days.  Options like this roasted portobello and goat cheese sandwich.

Let me tell you something, this sandwich was awesome.  It was so good that I cooked them again the next night.  I just bought regular goat cheese so I added just a very small amount of 1% milk and mixed it well to make it creamier and more spreadable.  I also served it on sandwich thins.  Excellent!

Roasted Portobello and Goat Cheese Sandwiches
Recipe from Clean Eating, November/December 2011 issue

Ingredients:
1 lb. portobello mushrooms, stemmed and cut into 1/4 inch strips
1.5 tsp olive oil
1/2 cup goat cheese, spreadable if you can find it
1/2 green onion, finely chopped
1 tbsp fresh lemon juice
2 tsp fresh thyme, chopped
1/2 tsp ground black pepper
1/4 tsp fine sea salt
4 sandwich thins
4 cups spring mix or arugula

Instructions:

  • Preheat oven to 375.  In a bowl, toss the mushrooms and oil then spread out in a large casserole and roast 20 minutes, tossing halfway through.
  • While that’s cooking, mix the goat cheese, green onion, lemon juice, thyme, salt and pepper (and milk if needed to make it spreadable) in a medium bowl.
  • Layer sandwich thins with spread, mushrooms and arugula.            *You can toast the buns if you want to, but we did not.

Per Sandwich…
Calories:  259
Total Fat:  11 g
Sat. Fat:  6 g
Monounsaturated Fat:  3.5 g
Polyunsaturated Fat:  1 g
Fiber:  5 g
Sugars:  6 g
Protein:  13 g
Sodium:  456 mg
Cholesterol:  16 mg

Roasted Portobello and Goat Cheese Sandwiches