For those of you who are joining me, I ‘ve posted several recipes and inspirations to take us through this 2 week #cleaneating challenge (I do hope you’ll feel energized and inspired to keep it up beyond these two weeks).
Meals Made Simply!
While I was making my dinner, I couldn’t help but feel so in tune and on top of my cleaneating strategy for success. You’ve really got to be prepared: healthy foods in stock AND (to save you some time later on): pre-cut, pre-sliced, pre-shredded, etc only helps make cooking that much easier. Although some of us love chopping (not I – so I like to do it ahead of time so I don’t have to bother while I’m making my meals). Other time-saving tools: pressure cooker, rice maker, food processor and blender.
It took only 14 minutes in my pressure cooker to cook my dried soaked chickpeas! Love this kitchen tool!!
Last night, I used some of my leftover ingreds from the evening before and mixed in some new ones (including chickpeas and tomatoes). This is my chopped salad for Dinner on night 2 (served with a side of quinoa):
This chopped salad has chopped cucumber, shredded carrots, chickpeas, chopped tomato, basil, parsley flakes and lemon-tahini dressing (lemon, sesame oil from my tahini, chopped basil and red pepper). Oh so refreshing!
Here’s a look at my simple, tasty dinner prep the night prior:
It’s quinoa salad with edamame, cucumber, green onion, basil, rice vinegar, sesame oil (just a bit), chili pepper no salt veggie seasoning and black pepper.
Tonight I’ll be making a vegan wrap using my homemade hummus (that I used as my veggie dip for my afternoon snack), lightly, sautéed kale in coconut oil and some leftover chopped cucumber, tomato and chickpea salad).
And don’t forget to scroll down from this blog’s homepage and check out prior #cleaneating CHALLENGE blog posts. And check out my Facebook postings, too! : )