Clean Eating!

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April 12, 2017
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April 26, 2017
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Clean Eating!


As promised…..

Some “clean eating” recipes that show you don’t have to give up flavor at all!  I have found as well that buying more vegetables and less protein really saves on the grocery bill.  You also control what goes into your meals.  No preservatives, additives, hormones, etc. 

So first up…. My wife made this salad for her dinner.  It consists of blanched broccoli (blanching is just putting your vegetables in boiling water for a minute then removing them to a bowl with water and ice to stop the cooking and insure the bright green color remains) avocado, hardboiled egg, tomatoes, lemon zest, lemon juice and a drizzle of extra virgin olive oil. 

Very filling and only the best ingredients!


Second up…. Again, only the freshest of ingredients go into clean eating meals.  I buy Organic as often as I can. 

In this recipe I used Blood Oranges as those were the only oranges I had and it was delicious.  Sometimes you change up a recipe depending on what you have in your pantry and fridge.  The most important part of a recipe is the method of cooking.  You can use this same method for many different ingredients.



Orange Fennel Roast Chicken


This is the first layer in a cast iron pan.  – you can see the chicken, onions and fennel.


I added the Blood Oranges and the sauce.


Then the cooking


  • 1/4 cup avocado oil, or extra virgin olive oil + 1 Tbsp
  • 1/4 cup freshly squeezed orange juice
  • 2 Tbsp grainy mustard
  • 2 tsp sea salt
  • freshly ground black pepper
  • 2 lb. chicken thighs, skin on
  • 2 fresh oranges, sliced into rounds
  • 6 sprigs of fresh thyme
  • 2 yellow onions, peeled and cut into wedges
  • 2 fennel bulbs, cut into wedges
  • 2 1/2 tsp fennel seed


  1. Preheat the oven to 400 degrees.
  2. In a mixing bowl, whisk together the oil, orange juice, mustard, salt and pepper to taste.
  3. Heat a large cast skillet over med-high heat. Add 1 Tbsp oil and chicken thighs skin side down. Season with sea salt and black pepper.
  4. Brown the chicken skin for about 2-3 minutes, then turn it on the other side.
  5. Add the orange slices, thyme sprigs, onion and fennel wedges, and the fennel seeds into the pan.
  6. Pour the orange sauce over the top of the chicken and roast in the preheated oven for about 45 minutes, until chicken is tender and fully cooked.


Recipe courtesy of:





Kids’ Corner

This week’s recipes for kids, both big and small, are Pizza Skewers and Crunchy Breakfast Tacos.  Delicious and great for the kids to participate in the process.  Be sure to go to and click on Kids’ Corner.

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