I am really happy about the way I approached everything. So for next week, I am just building on my new way of thinking, and approaching each meal as a learning experience. This afternoon, I am going to sit down, plan all our meals for next week, and then head to the market to shop. I am going to read labels, and if anything has more than five ingredients listed, it is not coming home with me.
Last October, I picked up a terrific magazine, Clean Eating, which I read from cover to cover on a trip to Charlotte, NC. I then put it in my suitcase, and promptly forgot all about it, although I thought the editorial content was just what I needed, the recipes down-to-earth. But last weekend, when I was cleaning out my files, I came across the magazine, and ordered myself a subscription.
The magazine also lists 13 ways we can all try to live cleaner. Each week I will share one of the tips, and determine how I will incorporate it into my life. So next week my goal is to drink at least two liters of water a day, preferably from a reusable canteen that is not plastic.
I have been consuming so much tea recently, that drinking water has become an issue for me. So water it is, starting today. What I am going to do is fill my portable water bottle -- and yes it is not plastic -- with water when I make my morning coffee. I measured it out, and I have to drink three containers to reach 2 liters. So I will finish one container before noon; another between noon and 3 p.m.; and the last between 3 p.m. and 6 p.m. If I take it with me and sip throughout the day, I should have no problem finishing the water each day.
Below, a Clean Eating magazine recipe that I'm making tonight for dinner. It sounds really yummy.
CARAMELIZED FENNEL WITH BROCCOLINI, CARROTS & CHILE SOY DRIZZLE
1 large fennel bulb
1 Tblsp. plus 2 tsp. olive oil, divided
1 lb. broccolini (about 1 bunch), tough ends trimmed
2 medium carrots, skin peeled, then peeled into thick ribbons with a vegetable peeler
2 cloves garlic, sliced thin, plus 1 clove garlic, minced, divided
1 medium shallot, minced
1/4 tsp. red pepper flakes
1/4 tsp. sesame oil
2 tsp. low-sodium soy sauce
1 tsp. raw organic honey
1/4 cup balsamic vinegar
- Cut stems, root end and core from fennel and slice bulb very thin. Coat bottom of a large straight-sided saute pan over medium-high heat with 1 tablespoon olive oil. When oil is hot, add fennel and saute for 5 minutes, until it begins to brown.
- Add 1/2 cup water, broccolini, carrots and sliced garlic to fennel and cover pan. Reduce heart to medium and let vegetables steam for 20 minutes, until broccolini is tender, Remove lid, increase heat to medium-high and continue to cook until nearly all liquid at the bottom of the pan has evaporated/
- While the vegetables cook, make Chile Soy Drizzle. Add remaining 2 teaspoons olive oil to a small sauce pot over medium heat. Add minded garlic and shallot and sweat them for 2 minutes. Stir in pepper flakes, sesame oil, soy sauce, honey and vinegar. Simmer for 10 minutes.
- Transfer vegetables to a serving platter, pour drizzle over top and serve. Makes 4 servings. Per 4-ounce serving: 160 calories; 6g fat; 1g saturated fat; 21g carbohydrates; 4g fiber; 7g sugar; 6g protein; 190g sodium; 0mg cholesterol