28 Days of Clean Eating: The Healthy Way to Kick Dieting Forever

by Sonoma Press

Overview

Clean Eating Is Easy. Now Clean Meal Planning Is, Too.

The beauty of eating clean is that it just makes sense—fresh, whole foods are by nature delicious and nutritious. If only deciding what to cook for breakfast, lunch, and dinner were as simple.

Now it is, with a 28-day meal plan developed by the creators of New York Times bestseller Clean Eating Made Simple. In these pages, you'll find:

• Weekly menus of breakfast, lunch, and dinner recipes—even snacks and dessert
• Grocery shopping lists and the exact amounts you'll need to buy for the week. No waste!
• Prep ahead tips to make a week's worth of cooking completely doable.

These 150 recipes prove that when you consume the best ingredients in sensible amounts, you don't need to take extreme measures to cut fat, calories, and sugar. It's never been easier to start and stick to clean eating—and clean your plate in the process.

Recipes include: Eggs Poached in Spicy Tomato Sauce * Beef and Goat Cheese Quesadillas * Vietnamese Tofu Lettuce Wraps * Grilled Scallops with Mango Salsa and Grilled Zucchini * Braised Pork Loin with Dried Figs and Roasted Asparagus * Sausage, Lentil, and Kale Stew * Carrot Cake Cupcakes, and much more!

Product Details

ISBN-13:	9780989558686
Publisher:	Callisto Publishing
Publication date:	12/01/2014
Pages:	336
Sales rank:	674,562
Product dimensions:	5.90(w) x 8.90(h) x 1.20(d)

About the Author

Arcas Publishing was founded in 2013 by veterans of the technology and digital media industries. Using a

data-driven approach, Arcas identifies topics of consumer interest and produces extensively-researched, high-

quality books that enable readers to lead healthier, more fulfilling lives. Arcas Publishing has worldwide

distribution, and is based in Berkeley, California.

Table of Contents

Introduction Part One: Understand Chapter One: Cleaning Up Your Diet Chapter Two: Preparing to Eat Clean Chapter Three: Week-by-Week Clean Eating Meal Plans Week One Week Two Week Three Week Four Part Two: Act Chapter Four: Smoothies Triple-Berry Smoothie Tropical Smoothie Almond-Cherry-Vanilla Smoothie Avocado-Lime Smoothie Mango Lassi Smoothie Green Tea, Cucumber, and Mint Smoothie Ginger-Coconut Smoothie Peach-Oat Smoothie Banana, Strawberry, and Walnut Smoothie Chocolate-Peanut Butter Smoothie Chapter Five: Breakfast Streusel-Topped Blueberry Muffins Pumpkin-Pecan Breakfast Cookies Spinach-Red Pepper Frittata with Feta Eggs Baked in Toast Cups Scrambled Egg, Black Bean, and Avocado Breakfast Burritos Hash Brown Scramble Nutty Whole Grain Waffles Slow-Cooker Overnight Oatmeal with Fresh Cherries and Maple Syrup Yogurt-Berry Parfaits Eggs Poached in Spiced Tomato Sauce Vegetable Omelet with Goat Cheese Mini Sausage-Cheddar Cheese Quiches Baked Banana French Toast Banana Nut Bread South-of-the-Border Breakfast Strata Chapter Six: Lunch Mediterranean Turkey Wrap Almond Butter-Apple Sandwiches Three-Bean Farro Salad Turkey-Cucumber Sandwiches with Mashed Avocado Creamy Asparagus Soup Chicken-Quinoa Salad with Oranges, Olives, and Feta Curried Vegetable Soup Southwestern Salad with Shrimp and Black Beans Pasta Salad with Avocado-Pesto Cream Sauce Corn and Potato Chowder with Bacon Tuna-Barley Salad with Roasted Red Peppers and Artichokes Chicken-Pesto BLT Minestrone Soup Black Bean Soup Beef and Blue Cheese Quesadillas Chapter Seven: Snacks Crunchy Cumin-Spiced Chickpeas Chocolate-Almond Dip with Strawberries Roasted Carrot Dip Sweet and Spicy Nuts Creamy Spinach-Artichoke Dip Salt and Pepper Kale Chips White Bean Hummus Spiced Pecan-Almond Granola with Dried Fruit Slow-Cooker Overnight Applesauce Beet Chips with Creamy Goat Cheese Dip Herbed Pita Chips Baked Tortilla Chips Tabbouleh Cranberry-Cinnamon-Oat Bars Parmesan Popcorn Chapter Eight: Vegetarian Dinners Curried Chickpeas with Spinach and Brown Basmati Rice Grilled Mini Veggie Pizzas Mushroom-Barley Risotto Portabello Burgers with Onions, Blue Cheese, and Smoky Sweet Potato Fries Sweet Chile Tofu and Vegetable Stir-Fry with Brown Rice Noodles Grilled Tofu Kabobs Roasted Butternut Squash and Couscous Pilaf Summer Panzanella Falafel Pitas with Tzatziki Sauce Eggplant Stuffed with Quinoa, Tomatoes, and Feta Garden Pasta Sauce and Parmesan Spaghetti Squash Vegetable Fried Rice Vegetarian Chili Loaded Pinto Bean Nachos Thai Lettuce Wraps Roasted Beet, Pear, and Spinach Salad Caprese Panini Creole Beans and Rice Zucchini and Spinach Lasagna Chapter Nine: Fish and Seafood Dinners Spice-Rubbed Salmon with Citrus Salsa and Steamed Green Beans Honey-Tamari Salmon Sesame Tuna with Edamame Salad Tuna Nicoise Salad Fish Tostadas Tilapia Piccata with Sun-Dried Tomato Rice Pilaf Blackened Catfish with Confetti Coleslaw Halibut with Warm Tomato Topping Baked Fish in Parchment Thai Shrimp and Sugar Snap Pea Curry Crispy Coconut Shrimp Shrimp Succotash Seared Scallops with Chimichurri and Roasted Potatoes Seared Scallops with Mango Salsa Steamed Mussels in Tomato-Fennel Broth Chapter Ten: Meat and Poultry Dinners Grilled Flank Steak with Cucumber, Tomato, and Corn Relish Slow-Cooked Italian Pot Roast and Vegetables Shredded Beef Tacos Mini Meatloaves with Mashed Potatoes and Green Beans Stuffed Peppers Steak with Onion-Mushroom Sauce Shepherd’s Pie Braised Pork Loin with Dried Figs and Roasted Asparagus Peanut Noodles with Shredded Pork and Vegetables Pork Stir-fry Cajun Pork Chops with Creamed Corn and Grilled Okra Pork and Peach Skewers Maple-Sage Pork Tenderloin Pulled Pork Sandwiches Sausage, Lentil, and Kale Stew Grilled Honey-Mustard Chicken with Marinated Tomatoes and Cucumbers Chicken Pasta Puttanesca Chicken Breasts Stuffed with Roasted Red Peppers, Olives, and Feta Lemon-Garlic Roasted Chicken with Steamed Broccoli and Wild Rice Panko-Pecan Crusted Chicken Tenders with Steamed Broccoli Moroccan Braised Chicken Thighs Tandoori Chicken Kabobs Chicken Tetrazzini Skillet Barbecue Chicken Turkey Cutlets with Cranberry Relish and Mashed Sweet Potatoes Chapter Eleven: Dessert Dark Cherry, Pistachio, Coconut, and Bittersweet Chocolate Bark Broiled Grapefruit with Honeyed Yogurt Quick Vanilla Bean Pudding Fudgy Chocolate Chunk-Pecan Brownies Strawberry Shortcakes Frozen Blueberry-Granola Bars Apple Crumble Yogurt Cheesecakes with Berry Topping Lemon-Lime Granita Amaretti Cookies Coconut Cream Pie Dark Chocolate Bread Puddings Apple-Raisin Rice Pudding Chocolate-Dipped Peppermint Meringues Carrot Cake Cupcakes Chapter Twelve: Kitchen Staples—Condiments, Sauces, and Dressings Homemade Mayonnaise Homemade Marinara Sauce Spicy Chipotle Ketchup Smoky Barbecue Sauce Honey Mustard Dipping Sauce Basil Pesto Chunky Guacamole Fresh Salsa Tzatziki Sauce Quick Olive-Pepper Tapenade Creamy Caesar Dressing Creamy Ranch-Style Dressing Honey-Balsamic Vinaigrette Cilantro-Lime Vinaigrette Mustard-Thyme Vinaigrette Asian Marinade Creamy Homemade Peanut Butter Chocolate Sauce Warm Berry Sauce Coconut Whipped Cream