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Food Recipes

Day 2 of "28 Days of Clean Eating"

Jan. 23rd, 2018 @ 10pm
Kevin Sims, CoFounder

Now day 2 into the journey of clean healthy eating. the first day if you didn't catch it went well. Today for breakfast it called for a triple berry vegetarian protein shake. Lunch consisted of an almond butter apple sandwich and we ended the day with a braised pork loin and roasted asparagus.

Week 1 Day 2 Breakfast - Triple berry vegetarian protein shake

This smoothie is vegetarian and gluten-free with only 151.9 calories per serving and 11.2g of protein. This vegetarian protein shake is great to get you going in the morning without a lot of effort. If shopping for this particular shake take advantage of the seasons with lower prices by buying extra blueberries, strawberries and blackberries. Store them in the freezer for use in later shakes instead of having to run out to the store a lot.

Ingredients for the Vegetarian protein shake:

  • 1 cup frozen mixed berries (blueberries, strawberries and blackberries)
  • 2/3 cup fresh baby spinach
  • 1 cup plain Greek yogurt
  • 1 tablespoons of honey
  • 1/2 cup of freshly squeezed orange juice (about 2 oranges squeezed really tight)

Place all the ingredients into a blender and pour the orange juice over the top, then blend to the desired smoothness. If you are not really accustom to these types of shakes you may get a slight after taste on the first sip but is really great once you get past that. This recipe should give you enough for two people

Triple Berry Vegetarian Protein Shake

Week 1 Day 2 Lunch - Almond Butter Apple Sandwiches

Almond butter sandwich with apple, raisins and dried mangos

Today's lunch seemed as if it could be more like a snack. The selection of apples can be of any personal preference. We decided to go with gala apples but if you're not an apple person you can also switch out for banana slices. In place of the almond butter you can also use Creamy natural peanut butter.

Ingredients needed:

  • 8 tablespoons fo all-natural almond butter
  • 8 slices of frozen sprouted-grain bread, thawed and toasted (toasting is an option, I personally don't like the toasted bread)
  • 1 apple, thinly sliced
  • 4 tablespoons of honey
  • 1/4 teaspoon ground cinnamon

First you want to spread your butter of choice on to one side of each of the slices of bread. I left my apple off to the side to eat but you can then add the apple slices to the bread. Then drizzle the honey and cinnamon on the bread and enjoy! Lunch in total equals out to 428 calories, 15.1g of protein and 16.1g of fat.

Week 1 Day 2 Dinner - Braised crock pot Pork Loin with Roasted Asparagus

If you missed yesterdays citrus spiced salmon then you really don't want to miss today. Todays Braised crock pot pork loin makes for a very moist dinner entree. After preparing this dish I would recommend to half the recipe if your not cooking for more than 8 people.

Pork Loin in a Crockpot

Pork Loin Served with Asparagus

Ingredients for the Braised crock pot pork loin:

  • 1 (3 1/4 boneless pork loin roast, trimmed and halved crosswise
  • 1 1/2 teaspoons of salt
  • 2 teaspoons of freshly ground pepper
  • 1 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon dried thyme
  • 3 tablespoons avocado oil
  • 1 red onion, halved and thinly sliced
  • 3 carrots, finely chopped
  • 1 (14.5 ounce) can reduced sodium chicken broth
  • 1 cup dried figs (we did not have but still tasted great)
  • 2 bay leaves
  • 2 tablespoons arrowroot, powder
  • 1 1/2 pounds asparagus, trimmed

After you cut the roast crosswise, rub 1 1/2 teaspoons of pepper, 1 teaspoon of salt, dry mustard and thyme on the pork. Coat a pan with 1 tablespoon of avocado oil and place the pork loin in the pan and cook over medium heat in a Dutch oven. After about 10 minutes place in a crock pot adding the onions and carrots

Stir in the chicken broth and stir to loosen up the bits. Cook on low for about 5 hours or until the pork is tender. While the crock pot pork loin is cooking, preheat the oven to 425 degrees. Arrange the asparagus in a single row over a baking sheet with foil. With the remaining avocado oil, 1/2 teaspoon of salt & pepper. Bake until the asparagus is browned and tender.

Disclaimer: I have no affiliation with the author of this book. I recommend this book purchase to anyone looking to start a new venture.

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