Creating Meal Options

We are still in January, so I am finding recipes for breakfast, lunch, and dinner. I'm intrigued, to say the least by clean eating but I'm hoping to be able to get through a week worth of recipes without my family disappearing at meal times! In the long run, I think this will be very rewarding and a healthy lifestyle change, but we all know how the word "change" makes everyone feel. 

It's my job to come up with interesting and appetizing meals so the "change" will be fun. I don't even mind some eye rolling, which I'm expecting as long as the meals are enjoyed. 

I am definitely going to have to add some fun and worthy snack options!

~Eat4Self

Breakfast Recipe

Spinach Quinoa Egg Scramble

2 large eggs

1 cup chopped spinach

1/2 cup cooked quinoa

seasonings

Begin cooking eggs over medium heat in a skillet. Add in spinach (other greens) and quinoa. Mix together and cook until fluffy. Add seasonings.

Lunch Recipe

Lemon Herb Mediterranean Chicken Salad

(4 servings)

4 boneless skinless chicken breasts

4 cups romaine lettuce

1 large cucumber, diced

2 Roma tomatoes, diced

1 red onion, sliced

1 avocado, sliced

1/3 cup black olives

lemon wedges

Dressing

2 tablespoons olive oil

1/4 cup lemon juice

2 tablespoons water

2 tablespoons red wine vinegar

2 tablespoons parsley

2 teaspoons basil

2 teaspoons garlic

1 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper

Dinner Recipe

Baked Cod 

2 pounds Cod

2 cups Panko breadcrumbs

1 egg 

1/2 teaspoon garlic, minced

1/2 teaspoon onion, minced

sea salt & pepper

olive oil or coconut oil

Apply Olive oil/Coconut oil to baking dish. Beat egg in a small bowl. Mix Panko and seasonings in another small bowl. Dip fish into egg, then into Panko (firmly coating the fish), then place into baking dish. Heat oven to 450 and cook for 15-20 minutes or until coating is lightly browned and fish is flaky. Serve with rice and vegetable.

Snack

Celery & Natural Peanut Butter