So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Thursday, April 28, 2011

Turkey Piccatta with Mushrooms

I wanted to take a break from chicken, so we decided to try some turkey cutlets.  I had some lemons, capers and mushrooms on hand, so this is what we came up with.  It has a small amount of white wine, so technically it's not "clean", but you could probably substitute or leave it out.

Turkey Piccatta 

juice of 1 lemon
2 TBS capers with their juice
1/2 cup dry white wine
1/2 cup EVOO
2 garlic cloves, minced
1 tsp sea salt
a few grinds of black pepper
2 lbs turkey cutlets (we wanted leftovers, but the same amount of marinade would probably work for 1lb)

Mix first 7 ingredients well and put into a large sealable dish.  Add turkey cutlets and toss well to coat.  I let mine marinate overnight, but I'm sure whatever time you have will be good.  Grill over medium low heat until cooked--I think Jason said about 3-4 minutes a side would be about right (ours were overcooked a little, as it was the first time we were grilling turkey).  Serve over spaghetti squash with this mushroom sauce.

Dijon Mushroom Sauce

1 package mushrooms, sliced
3 cloves garlic, thinly sliced
1 TBS capers with their juice
1/4 cup dry white wine
juice of 1/2 lemon
1 TBS dijon mustard (no sugar added)
2 TBS chopped fresh parsley

Heat EVOO over medium heat and add mushrooms and garlic.  Saute for a minute or two and then add capers, wine, lemon juice, and mustard.  Cook over medium low heat until mushrooms are cooked, stirring often, and add parsley when almost done.

Spaghetti Squash

1 Spaghetti Squash
1 TBS coconut oil
Sea Salt and Black Pepper

Heat oven to 375.  Line a cookie sheet with tin foil.  Pierce a whole squash several times with a knife so that it doesn't explode.  Place on cookie sheet and bake for 1 hour.  Cut squash horizontally in half and scoop out seeds (careful, it'll be hot!).  Use a fork to separate "spaghetti" strands and place in a serving dish.  Toss with coconut oil and salt and pepper.

Roasted Brussels Sprouts

Peel and trim Brussels Sprouts.  Cut in half and place in roasting pan.  Toss with EVOO, S&P, and garlic and onion powders.  Roast at 450 for 20 minutes, tossing once.

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