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Two More Eat Clean Ideas

August 29, 2019

 

Grilled Veggies on Salad and Tacos for Everyone

 

Salad:

Grilled asparagus, portobello mushroom and potatoes on salad.
Easing into #eatcleanseptember with this #vegan meal!
-The mushrooms were sliced and tossed in oil, balsamic vinegar and oregano.
-The potatoes were cut into French fry shape and tossed in pepper, salt, oil (olive or even avocado would be good), cayenne and garlic
-The asparagus was tossed in butter and chopped garlic
On the salad I chopped cucumbers and carrots and added raisins and pine nuts. For the dressing I lazed out and did a store-bought balsamic vinegar dressing but making your own is actually super easy

Meat option: Either substitute the mushrooms or just add a relatively thin, grilled and sliced steak

Extra Tips:
-wrap the asparagus, butter and garlic in tin foil so that it steams
-What order you place things on the grill makes a difference. For this I did: potatoes, wait 10 minutes and add mushrooms, wait 5 minutes and add asparagus
-You might want ketchup on the fries. Technically , this would not qualify as clean eating due to the cane sugar in ketchup

 

Tacos:

 

Tacos are a great way to please a family. You can prepare them in a way that herbivores and omnivore will be happy about and you can be mindful of different food allergies or sensitivities. 

 

For the vegetarian: Sauté a variety of vegetables and season with oil (olive or avocado would be good) and add taco seasoning when they are almost cooked. . I recommend making your own seasoning instead of store bought. I do a blend of garlic powder, onion powder, chile powder, cumin and cayenne.  For the vegetables I did onions, bell peppers, mushrooms and zucchini. 

 

For the meat eater: I took out chicken breast that had been cooked at the beginning of the week, cut it up and warmed it in the same seasoning that I used for the veggies. 

 

For the rice: Put chopped garlic and diced tomatoes in a saucepan with a little olive oil. Get them warmed but not fully cooked and add one cup of rice. Immediately add one cup of vegetable broth and a little over a cup of water. Bring to a boil. Add some salt and oregano. Simmer and cover once it hits a boil. Cook time will be for about 20 minutes for white rice or about 45 minutes or more for brown rice. 

 

For the beans: I used pinto beans and took them straight out of a can. I warmed them with a little garlic and butter. 

 

For the tortillas: Store bought is pictured because this was taken before September 1st but I recommend you make your own, go organic or just skip the tortilla and make a bowl

 

To serve: slice up some avocados and have a little bowl of cheese if desired

 

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