Clean Eat Recipe :: Brown Rice Pesto with Scallops

Want something you can whip up in less than 45 minutes? This recipe is perfect for you! If you have done your homework and cooked some brown rice on your prep day, then this will only take you about 20 minutes to create! Get ready - it's a decadent tasting meal!

Brown Rice Pesto with Scallops

(adapted from Tosca Reno's Sauteed Scallops with Four Herb Pesto and Quinoa)

Ingredients:

1 cup brown rice

2 1/4 cups water (may vary depending on the type of brown rice you use)

1 tsp + 1 pinch sea salt, divided

2 cloves garlic

1 cup fresh basil, loosely packed

1 cup tarragon, loosely packed

1/2 cup green onions

Juice of 1 lemon

1/4 tsp coarse ground black pepper

1/4 cup + 1 tsp extra virgin olive oil, divided

1 lb large wild scallops

1 cup cherry or grape tomatoes, halved

Directions:

1. Cook brown rice as you normally would including a 1/2 teaspoon sea salt to bring the water temperature up ever so slightly. Cook rice to a fluffy consistency, being careful not to overcook - prepare pesto and scallops while rice is cooking.

2. Using a food processor, add garlic, basil, tarragon, green onions, lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper. Pulse until chopped. While food processor is running, stream in olive oil. Stop food processor and scrape down sides - pulse a few more times to combine.

3. Heat 1 tsp olive oil in a stainless steel or nonstick skillet over medium-high heat. Remove any excess moisture in the scallops by blotting with a paper towel. Season one side with salt and pepper and place in a single layer in skillet. Cook 4-6 minutes on each side (your scallops may take more or less time depending on thickness) until golden brown. Remove and set aside.

4. In a mixing or serving bowl, combine brown rice, pesto and tomatoes until combined. Divide evenly among plates and place scallops on top.

Makes approximately 3 servings (if you are female, you may get 4 servings out of it!)

Mets per serving (at 3 servings total):

Calories - 550

Protein - 18g

Fat - 21g

Carbs - 48g

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Honey Chipotle Ground Chicken

This has become one of our "go-to" recipes and is now a staple in our weekly food prep.  It's easy to prepare and throw together when you're in a hurry.  It's also a very versatile recipe - you can use it in a salad with guacamole, make tacos, add it to your scrambled eggs, or just mix it in with brown rice or quinoa!  We usually make 3 lbs of this a week!

Clean Eat Recipe :: Honey Chipotle Ground Chicken

Ingredients:

• 1 lb Ground Chicken Breast (our local Publix doesn't carry it, but they're always willing to throw packaged chicken breasts in the grinder while we shop)
• 1/2 cup Onion, chopped
• 1/2 Tomato, diced
• 2 Tbsp Minced Garlic
• 1 tsp Cumin
• 1 tsp Chipotle Pepper Spice
• 1 tsp Oregano
• Honey (drizzled over cooked meat - no more than 1 tsp)
• Sea Salt & Pepper to taste

Directions:

1. Coat pan lightly with olive oil.

2. Place meat, onion, and garlic in pan, cook under medium-high heat until meat is cooked through.

3. Turn heat to medium, add in cumin, chipotle pepper spice, oregano, and diced tomato and continue to cook until all ingredients are mixed thoroughly. 

4. After meat is cooked, drizzle honey and mix into cooked meat.  Add sea salt and pepper to taste.

He & She Tip: Try combining Grass-Fed Beef with the Chicken for even more flavor.

Clean Eat Recipe :: Tosca Reno's Pulled Pork Poblano

I have made this recipe SO many times and Jim and I gobble all of it up before the end of the week. It's a little time consuming to make, but prepping your meat and veggies ahead of time will cut down on the time necessary to make this recipe. It's totally worth it!

Tosca Reno's Eat Clean Pulled Pork Poblano

as published in The Eat-Clean Diet Cookbook 2, page 151

Ingredients:

1 tsp safflower oil

3 lbs pork shoulder, trimmed of excess fat and cut into 2-inch chunks (we use pork tenderloin)

1 tsp sea salt, divided

1 tsp black pepper, divided

1 lb tomatillos, husked and quartered

2 poblano peppers, seeded, halved and sliced

2 serrano peppers, halved and sliced

1/2 large or 1 medium yellow onion, sliced

5 cloves garlic, smashed (we mince ours after smashing as well)

1 Tbsp ground cumin

1 tsp ground coriander

3-4 cups low sodium, organic chicken broth (you want enough to cover ingredients completely)

Juice of 1 lime

Directions:

1. Preheat oven to 275 degrees F

2. Heat safflower oil in a Dutch oven or heavy-bottomed ovenproof pot over high heat. Add pork in a single layer, being careful not to overcrowd. Season with 1/2 tsp salt and 1/2 tsp pepper, and brown on all sides, 6-8 minutes. Remove to a bowl and set aside. Pour out fat and discard.

3. Return pot to burner and add tomatillos, peppers, onion and garlic. Cook, stirring occasionally until browned, 5-7 minutes. Stir in cumin, coriander and remaining 1/2 tsp salt and 1/2 pepper. Return pork to pot along with any accumulated juices and pour in chicken broth until ingredients are almost covered. Bring liquid to a boil, cover pot and transfer to oven to slowly cook for 2 to 2.5 hours, until pork is tender enough to easily pull apart.

4. Remove pot from oven. Using a shallow ladle or large spoon, skim off any fat that has floated to top and discard. Using a paper towel to absorb excess fat, lay it over surface of liquid. Discard paper towel.

5. Pull pork out of sauce and shred using forks. Using a hand-held immersion blender, blend sauce until smooth. Return sauce in pot to stove over medium-high heat. Bring to a rapid simmer and reduce sauce by half, about 10 minutes. Stir in lime juice. Taste and make any final adjustments with salt and pepper.

Serving Size 4 x 1 cup ea

Macros:

• Calories: 289
• Protein: 35g
• Carbs: 5g
• Fats: 13g

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