Tag Archives: clean eating

Here I go again on my own

Quick re-cap, I blogged with a fab group of women for about a year over at imperfectlybalanced.com, and while we figure out what direction we wish to move, I’m back here, dribbling nonsense out the ends of my fingers, hoping to still find an audience.

A re-introduction to myself.  I’m a single mom to a teen-aged daughter.  I’m a do-gooder with a potty mouth.  A self-proclaimed domestic Goddess.  Often described as abrasive but likable and I think I’m hilarious.  My mind goes a mile a minute, and I often speak, tweet, Facebook, blog and text before I think at all.  Not Instagram though.  That requires a ton of thought, retakes and filters.

I’ve recently become a Team Beachbody Coach which excites me to NO END.  Needed to kick my generous, but well-shaped ass into gear for my 35th (oh god) birthday, so I’m striving to lose 35 by my 35th.

In these pages you’ll find random ramblings, rantings, recipes, trials and tribulations of an estrogen only household (a boat load of alliteration), how to deal with different dietary needs (she doesn’t eat meat, I devour it still mooing) and what it’s like to date while your child dates, because let me tell you IT’S REALLY, REALLY WEIRD.

If you have any questions about BeachBody, fire away!  If you’d like to collaborate on a blog post, suggest content, share the content, make people read me because I’m hilarious, please, please do.




Sushi Salad

Quick and easy, amazingly tasty and CLEAN (if you subscribe to that)


1 c. long grain brown rice

1 english cucumber, diced

1 carrot, peeled and sliced

4 sheets Nori, quarterd & cut into 1/4″ strips

8 oz shrimp/crab/whatever you live

1 avocado

1 Tbsp Wasabi paste (add more for added heat. If you don’t have wasabi paste, buy wasabi powder and mix equal parts powder & water)

2 Tbsp reduced sodium soya sauce

2/3 c. Rice (or rice wine) vinegar

1/2 tsp honey: optional


Whisk together wasabi paste, soya sauce, vinegar and honey.  Set aside.

Cook rice according to pkg directions.  Set aside and let cool (spread out on cookie tray for faster cooling)

Dice cucumber, slice carrots and Nori.  Add to rice.  Gently fold in seafood.  Toss dressing to coat.  Top with Avocado slices.

Can be served over a bed of spinach if desired.



Butter Chickpea Dish

I absolutely LOVE this dish!  It’s easy, versatile and you can keep the ingredients in the pantry to make in a pinch. MIA is the garlic, oil and onions.












2 tsp Graham Masala

2 tsp Curry Powder (I use medium)

1 tsp cumin

1 tsp salt

1 tsp fresh minced ginger (or ground ginger)

1 tsp fresh garlic, minced

4 medium potatoes

1 can chickpeas, drained and rinsed

1 Lg can of diced tomatoes

1 medium onion diced (time and tear saver – Frozen diced onions from M&M meats.  LOVE)

2 Tbsp Veg oil

coconut milk


Peel, cut and cube potatoes.  Boil until tender, drain and set aside.

Meanwhile, in large saucepan cook garlic and onion in oil until translucent.  Add graham masala, curry powder, cumin, ginger and salt.  Cook for 2 minutes, stirring frequently.

Add tomatoes, chickpeas and coconut milk (I use maybe 1/4 c. coconut milk.  Add less or more to suit your taste) Add potatoes.  Stir and simmer.


Can be served over Basmati rice, with Naan bread or as is for a great CLEAN meal.











With the leftover coconut milk, I’m going to go (right now!) to make another batch of Curried Carrot Soup.


Brussel Sprout and Walnut Salad

Quick and easy and amazingly good.


24(ish) Brussel Sprouts

1 c. toasted walnut pieces

1/2 c. freshly grated Parmigiano

Dijon Mustard

Apple Cider Vinegar

Extra Virgin Olive Oil

Sea salt



Cut ends off sprouts and discard wilted or funky leaves








Soak/rinse sprouts in cool water











Toast walnuts over medium heat for 5-8 minutes











Using a knife, food processor or Mandolin blade (I used processor for fear of slicing a digit) chop the sprouts











Combine oil, mustard and vinegar salt and pepper.  Use your own quantities to taste.  No wrong way to do it











Grate the cheese. Buy fresh and do it yourself.  Can’t beat the taste











Combine sprouts, cheese and walnuts in a bowl











Add dressing and toss together











This recipe was such a piece of cake.  mmmm. cake.  The toughest part of the whole shebang was taking step by step pictures with my blackberry camera.

If you try it out, let me know what you think!

Curried Carrot Soup

Another easy, have most ingredients on hand recipe.  Great for clean eating, and can be vegan depending on the type of broth you use.

The flavours are amazing together, and it makes a great launching point to add chicken or other veggies for a more hearty meal.


1 3/4 c. broth (chicken or veg)

3 carrots, peeled and chopped small

1 onion, chopped (time and tear saver – M&M meats sells frozen diced onion.  A staple in my home!)

1.5 tsp curry powder (I use medium)

1 tsp fresh minced ginger (can use ginger powder in a pinch)

1 can of coconut milk


Simmer carrots, onions, ginger and curry in broth until soft (option – can sautée vegetables in butter or oil first).  Cool slightly








Puree in blender or food processor.  May need to puree in batches.











Return to stock pot and add coconut milk











Season with sea salt and pepper.  Can also add a pinch of sugar if desired.



Salt and Pepper shrimp with Jalapeno Coleslaw

This is one of my favorite clean eating recipes.  It’s filling and prepared in a snap!

1/2 c. light coconut milk
1/4 c. roasted unsalted peanuts (I used habenero chili and lime peanuts)
Zest and juice of 2 limes, divided – (need only the zest and juice of one if you buy cooked shrimp, which I did)
1/2 c. loosely packed whole cilantro leaves
1/2 tsp sea salt, divided
1/2 tsp fresh ground black pepper, divided
1 large jalapeno pepper, seeded and minced
1 small head of cabbage (any type) about 1 lbs, halved lengthwise and sliced into 1/4″ ribbons
1 large red bell pepper, thinly sliced lengthwise
1 large carrot, peeled into ribbons
1 lbs shrimp, peeled & deveined
1 tsp olive oil (only if using raw shrimp)

1 avocado (optional – but recommended)

Prepare vinagrette: In a blender, combine coconut milk, peanuts, zest and juice of 1 lime, cilantro, 1/4 tsp salt and 1/4 tsp black pepper. Blend until peanuts and cialntro are finely chopped. Set aside.

Prepare slaw: In a large bowl, toss jalapeno, cabbage, pepper and carrot. Set aside.

(If you’re going to use uncooked shrimp) In a med. bowl, add shrimp and sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Add oil and mix to coat. in a large saute pan on medium high heat, cook shrimp, tossing often, until cooked through. Add 2 tbsp water to pan and scrape any browned bits off the bottom. Once water evaporates almost completely, remove from heat. Add zest and juice of remaining lime to shrimp and toss to coat.

If using cooked shrimp, toss with zest, salt and pepper and lime juice – or, if you’re going to cut up avocado, just toss shrimp with zest, salt and pepper.

Pour vinaigrette over slaw, and dish out in 4 portions. Top each plate with approx 6 shrimp (1/4 lbs), and arrange avocado slices. Drizzle with remaining lime juice.