Quinoa Jambalaya

 

A good friend of ours shared this great, clean jambalaya recipe from Oxygen Magazine. Try it out - it is delicious! We doubled the recipe so that we would have leftovers to eat the next day.

You may also be interested in:

• Red Beans & Rice
• Crock Pot Chicken & Shrimp Jambalaya

Clean Eat Recipe: Quinoa Jambalaya

Ingredients:

• Olive Oil (just to coat the pan)
• 1 Onion, chopped
• 2 Zucchini, chopped 
• 2 Red Bell Peppers, chopped 
• 2 Cloves of Garlic, minced
• 2 Chicken Sausage, sliced (we use Trader Joes) 
• 1/2 cup of Dry Quinoa
• 1 cup of Chicken Broth (no salt or reduced sodium) 
• 1 28 oz can of Diced Tomatoes (we used fire roasted) 
• 1/2 lb of Shrimp, peeled & deveined 
• Sea Salt & Pepper 

Directions: 

1. Saute onion, zucchini, bell peppers, garlic, & sausage in a pan for 5 minutes (you will need a large pan!). 

2. Add the quinoa & stir.  Cook 2 minutes.

3. Add broth & tomatoes & bring to a boil. Reduce heat & cover. Simmer for 10 minutes.

4. Add shrimp & cover to simmer again. Simmer for 5-10 minutes (or until the shrimp are cooked through). 

5. Add sea salt & pepper to taste. 

Optional Toppings: Green Onion

Roasted Pork Tenderloin Recipe

To kick off our Modern Pilgrim recipe series, which will run 11/6 through 11/17, we decided to share one of our favorite Tosca Reno recipes with you, Roasted Pork Tenderloin. With 217 calories and 23g of protein per serving, this is the perfect addition to your Thanksgiving and Holiday table.

Roasted Pork Tenderloin

The Eat-Clean Diet Cookbook 2, Tosca Reno

Ingredients:

• 2 TBSP cider vinegar
• 1 TBSP extra virgin olive oil
• 1 TBSP unsulfured molasses
• 1 TBSP unrefined sugar (demerara, turbinado, etc)
• 2 cloves garlic, minced
• 1 tsp finely chopped fresh sage
• 1 tsp finely chopped fresh thyme
• 1 tsp alderwood smoked salt or other natural smoked salt
• 1/4 tsp freshly ground black pepper
• 1 lb pork tenderloin, trimmed of excess fat

Directions:

1. In a small bowl, whisk together all ingredients except pork and pour into a large plastic zipper bag. Add pork loin, remove air and seal. Distribute glaze around tenderloin until thoroughly coated. Marinate bag and pork in refrigerator for a minimum of 2 hours or overnight.

2. After marinating, remove tenderloin from refrigerator and bring to room temperature. Preheat oven to 425 degrees F. Remove tenderloin from zipper bag and allow marinated to drip off of bag. Place tenderloin on baking sheet. Reserve marinade and set aside. Roast tenderloin in oven until well browned and cooked to desired doneness, 15-17 mins for medium rare and 17-20 mins for medium. Remove from heat and let rest for 10 mins to allow juices to be reabsorbed and temp to reach 160 degrees F.

3. While tenderloin rests, pour reserved marinade into a small saucepan and place on stove over medium-high heat. Bring to a gentle boil and cook for 1 minute until slightly thickened, swirling pan. Immediately remove from heat and set aside (marinade is safe after boiled).

4. To serve, thinly slice the tenderloin at an angle across the grain. Pour marinade over top and serve.

Makes 4 servings.

Mets:

• Calories: 217
• Calories from Fat: 85
• Protein: 23g
• Carbs: 8g
• Total Fat: 10g
• Saturated Fat: 3g
• Sodium: 526 mg

Can you imagine your table set with this delectable dish? It's wonderful!

Enjoy!

Clean Eat Recipe: Zesty Grilled Chicken

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As you may already know, Apple Cider Vinegar (ACV) is full of nutritional benefits, but it is also a fantastic marinade for various lean proteins because it's a great tenderizer.  Next time you're doing your weekly food prep, try this recipe to make some delicious grilled chicken that is sure to be a hit with everyone in your family.

Clean Eat Recipe: Zesty Grilled Chicken | He and She Eat Clean

Ingredients:

• 6-8 Boneless, skinless chicken breasts
• 1 cup Apple Cider Vinegar
• 3 Tbsp minced garlic
• 1.5 tsp Weber Grill Seasoning - Chicago Steak (I know what you're thinking...steak seasoning on chicken?  Trust me, it's delicious!)

Directions:

1. Combine chicken breasts, ACV, garlic, Chicago Steak seasoning in a large Ziploc bag and shake until ingredients are evenly mixed and seasonings are coating all chicken breasts. Marinating in a pan works just as well.  Shake bag or turn chicken after a couple of hours for best results.  Let marinate for a few hours (if possible). We've found it to be best around the 6 hour mark.

2. On an indoor grill, cook on high heat for about 10 minutes in the closed position or about 5-7 minutes per side.  On a large outdoor grill, cook on medium-high for about 7 minutes per side or until chicken is 165 degrees Fahrenheit.