40 Days of Clean Eating - Part 1

I didn't want to completely re-invent the wheel so I scavenged my blog and social media posts for recipes with photos. Almost everything here should be able to prepped and cooked within 30 minutes or less.

Days 1-10

1. Spinach FrittataMy omelets always tend to get messy, so I learned to cover the pan and let the steam cook the top instead of trying (and failing) to flip them properly without breakfast falling on the floor. This is filled with Crimini mushrooms, diced onions, garlic, baby spinach and a yummy shaved cheese blend of Toscano, cheddar and aged Parmesan.

   

   Mushroom Spinach Fritatta-lett

   
   
   
   
2. Grilled steak and brown butter thyme butternut squash
   What do you eat after donating blood? Coffee-rubbed (TraderJoe'ss coffee and garlic) grilled steak and brown butter thyme butternut squash. Mmmm butter. Kerrygold so it's all paleo compliant.
   
   Recipe: Butternut Squash with Browned Butter and Thyme
3. Pan roasted brussels sprouts and squash with chicken sausage (Whole 30, pg 286)
   
   
4. Eggplant heavy Ratatouille (Whole 30 pg 288)
   
   
   
5. Cod with Green Beans and Cherry Tomatoes
I used to make this all the time with tilapia, I've just replaced it with cod since moving to Boston. Recipe originally modified from Tilapia with Green Beans - minus the flour to make it Paleo. You can also try my Lemon Pepper Tilapia
6. Paleo-Keto Shrimp Scampi
   
   Modified from http://www.tasteaholics.com/recipes/low-carb-keto/keto-shrimp-scampi/ I used full-fat coconut cream instead of heavy cream and no Parmesan and mixed kale/collard greens/mustard greens instead of spinach...again because it's what I had on hand.

7. Thai Chicken, Mango, Pineapple Salad
   
   
8. Avocado Strawberry Salad with Citrus Thighs
   
   Modified Avocado Spinach Strawberry Salad Mmmmm tasty.
   
   
   
9. Thai Red (or green) Curry
   
   
10. Beef Broccoli - modified with coconut aminos and sugar eliminated

    

    Beef Broccoli

30 minutes or less, eating clean, Menu Plan Monday, menu planning