Crispy Pork Belly with Celery Root Puree – Three Fats Beat as One

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It’s a common site on menus across the land, and you can’t channel surf past a food show without seeing it.

It also helps that people are no longer terrified to eat a little fat, and that’s what I’m banking on with this pork belly recipe. Yep, turns out sugar and the simple carbs do the real damage, so belly up to the bar. Sure, the fat content is a tad high, but it’s no different than that your average sausage link, and when paired with a tart, aromatic, root vegetable puree, it doesn’t feel heavy.

In fact, I use a touch of extra virgin olive oil to accent the meat and celery root. Celeriac is delicious, but fat free, and even though I added a little butter, the grassy, peppery oil lends a bracing richness. The same goes for the crispy-edged pork belly, and the dish provides an opportunity to enjoy three great fats doing three different things. I thought this was amazing.

I recommend getting your pork belly with the skin removed. It can get supper tough, and I prefer to work with it on it’s own (see Chicharrón). We still get plenty of crispy goodness, and I want nice, tender, succulent bites; not something that’s work to chew.

As I mentioned, I will show you the celery root recipe in the next video, so stay tuned for that. If you just can’t wait, I’m happy to report that this can be served with all your favorite pork chop sauces and sides, so feel free to jump the gun, or root in this case. I hope you give this great fall appetizer a try soon. Enjoy!

Ingredients for 6 appetizer-sized portions :

1  1/2 pound pork belly, skin removed

season generously with salt, pepper, and smoked paprika

- Wrap as show and roast for 6 hours at 200 F. (*Note: I said 5 1/2 in the video, but my pork was almost room temp, so I’m adding 30 minutes since most people will use chilled meat)

- Chill, cut into serving sized pieces and crisp up in reserved fat before serving

Meringue Bones and Ghosts – Scary Easy

While I know no one is ever actually scared by the "spooky" Halloween treats you see posted this time year, I do know for a fact that many people are terrified to work with meringue. Hopefully, these bones and ghosts will help chase those demons away.

As long as your bowl is clean, and you don’t accidentally get any egg yolk in there, you should be fine. It may take a while, especially if you do it by hand, but if you keep whisking, eventually you should get a nice, glossy meringue that will hold a shape when piped.

Speaking of which, you can make this in any shape you want, in case you were thinking about trying to do a full skeleton (show off). Of course, different shapes may change the cooking time, but you’ll figure it out.  As long as your meringue feels firm and dry, you’re probably in good shape to let it cool in the oven.

By the way, I did these on a very humid day in San Francisco, and as they sat on the plate, they sort of stuck together a little bit.  They came apart fairly easily, but I wanted to ask our experienced bakers and candy makers if there’s a trick to prevent this kind of thing? Maybe some powdered sugar or cornstarch? Let me know if you have any ideas.

These are probably a little too time-consuming, delicate, and completely inappropriate to use for Halloween trick-or-treaters, but if you’re having a holiday themed party, these would be a hit. I hope you give these meringue bones and ghosts a try soon, and as always, enjoy!

Ingredients for  about 2 dozen small bones, or other shapes:

2 large egg whites, room temp (don’t get any yolk in it or it will not work!)

1/8 tsp cream of tartar or fresh lemon juice

a scant 1/2 cup sugar (that means almost, but not quite full), added a spoon at a time, once the egg whites start forming a very soft meringue

* bake at 225 F. for 1 hour, then turn off oven and let cool with door closed another hour

Clean Eating and Weight Loss Diet Plan's Monday Night Workout Motivation

Everyone has failed.

Everyone has hit plateaus; and everyone has fallen flat on their face. But it's not the fact that you fell that matters, but how you fell, got up and kept on going.

A person's weight loss journey could be the most treacherous road he or she will face.

Eating clean helps; exercising helps; and getting ideas from meal plans and recipe resources help. However, at the flattest point of your weight loss plateau, when you're down about clean eating and weight loss in their entirety, when you're still working hard but no longer seeing results, you might need a little motivation.

A voice that tells demands at you:

DON'T QUIT!

KEEP GOING!

I've just hit a plateau as well. One of many. I felt down.

Then I found this video (see below), and it gave me the strength--the desire-- to KEEP GOING!

I hope it does the same for you!

Enjoy the video.

Clean Eating Weight Loss Meal Plan 62

Breakfast

Scrambled Eggs, Whole Wheat Toast and Sliced Kiwi

Scrumptious protein, hearty grain and sweet fruits, what else do you need?

Enjoy the healthy breakfast!

Mid Morning Snack

Mediterranean Snacks Parmesan Garlic Baked Lentil Chips

Oh these lentil chips were so good! They were crunchy, flavorful and full of goodness. If you like snacking on chips, you'll like these.

Find them here.

Lunch

Chicken Sandwich with Apple Slices and Smoked Provolone, in Whole Wheat Artisan Bread

Whenever I feel like splurging on baked goods, I buy a loaf of freshly-baked Artisan bread from the local grocer. It tastes fresh and delightful, and is great for sandwich-making.

Today's sandwich was made with whole wheat Artisan. I packed the sandwich with all-natural chicken breast meat, provolone cheese and fuji apple slices. The sandwich had a sweet and smokey flavor, as well as a crunchy bite. The ingredients sound unusual but worked well together. I think you'll enjoy it.

Afternoon Snack

Cucumber Slices with Roasted Garlic Hummus Dip

Today's clean eating snack was protein-rich and tasty. I've always enjoyed a stack of fresh and crunchy cucumber with creamy, flavorsome hummus.

You can get hummus from any grocery store, but if you make your own, try this easy recipe.

Dinner

Stir Fry Pork with Maple-Mustard Glaze (recipe here)

A sweet and tangy glaze is a great sauce for pork. Made with organic pork, this awesome clean eating meal is a fantastic idea for dinner.

If you like pork, you'll love this maple- and mustard-flavored version.

Find recipe at Clean Eating Dinner.

Hope you enjoyed today's Clean Eating Weight Loss Meal Plan.

Don't forget to visit www.cleaneatingrecipesblog.com for more clean and healthy recipes.

See you next time.

Beef on Weck, Part 2: The Meat Within

As promised, this is how I do roast beef for "beef on weck." In episode one, we made the weck rolls, which are awesome, but become significantly more so when filled with freshly roasted beef and horseradish. And, don't even get me started on the au jus.

There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stovetop. There are many advantages to this approach. Since top sirloin roasts are only a couple inches thick, they cook relatively fast. They're also tender, flavorful, and because of their shape, very easy to slice thinly, which is one of the keys to this amazing sandwich.

As far as the au jus goes, it’s only going to be as good as the beef broth or stock you use, but I have a great tip regarding where to find the nice stuff. Most of your higher-end grocery store chains, which have in-house butchery departments, usually sell homemade stocks in the frozen food section.

It makes sense, since there are so many bones and meat scraps available. Not only are these products usually high-quality, they’re also pretty affordable, so check there before you use something out of a carton.

Anyway, thanks for your patience, and I really hope you try both recipes, and experience Buffalo’s best-kept, and most delicious secret. Enjoy!

Ingredients for 4 Beef on Weck sandwiches:

1 tablespoon vegetable oil

2 pound top-sirloin roast

salt and pepper to taste

2 or 3 teaspoons flour

2 1/2 cups good quality beef broth
2 tsp aged balsamic vinegar, or to taste

4 kummelweck rolls

extra hot prepared horseradish, as needed

serve with chips or fries, and pickles

Clean Eating Weight Loss Meal Plan 61

Breakfast

Whole Wheat Toast with Tofutti Better-Than-Cream-Cheese Spread, Topped with Organic Fruit Preservative, with Side of Grapes and Hard Boiled Eggs

If you're interested in Tofutti Cream Cheese, which is a brand of non-dairy and non-hydrogenated spread that tastes like cream cheese but healthier, check it out here.

Mid Morning Snack

PURE Raw Fruit and Nut Bar in with Wild Organic Blueberry

I'm in love with these bars! They're made with all-natural ingredients, and contains an abundant amount of protein, fiber and antioxidants. Plus, they taste great, and is ideal for clean eating snack.

Interested? Find them here.

Lunch

Spicy Tuna Melt (recipe here)

Tuna is rich in omega-3, protein and vitamins, and is great for clean eating.

A tuna melt sandwich is one of my favorite ways to enjoy tuna. Today's tuna melt has quite a saucy kick, with the addition of spicy pepper jack cheese. I liked it a lot, and hope you do too.

Get recipe at Clean Eating Sandwich - Tuna Melt.

Afternoon Snack

Fresh Plum

Just trying to take the last bit of advantage of plum season. Can you blame me?

Dinner

Teriyaki Chicken (from here)

This dish was made with homemade teriyaki sauce. You can also find organic teriyaki sauce from local grocery stores or the web.

The chicken was tender; the vegetables were fresh; and this clean eating dinner was mouthwatering.

Get the recipe at Clean Eating Dinner Recipe.

Thanks again for visiting!

Hope you liked today's Clean Eating Weight Loss Meal Plan.

Find more clean eating choices from www.bestcleaneatingrecipes.com.

Beef on Weck, Part 1: The Kummelweck Roll – You’ll Be Thirsty for More

Welcome to the first of a two-part series on one of this country’s most delicious unknown sandwiches, the "Beef on Weck." This simple, but brilliant creation features thinly sliced, horseradish covered, roast beef, piled high on a freshly baked kummelweck.

The roll's fragrant caraway seeds and coarse salt are a perfect accent, and when you add a steaming ramekin of fresh beef jus for dunking, you’ll understand why this is the pride of Western New York. Sorry, chicken wings.

As legend has it, a pub owner in Buffalo, New York created the sandwich, hoping the salty rolls made by a local German baker would help increase drink sales. That sounds about right, and I do have it on very good authority that beef on weck works well with beer.

So, even if you’re not into roast beef, I still recommend you give these great sandwich rolls a try soon. And, if you are into roast beef sandwiches, I invite you to stay tuned for what I believe is America’s finest example. Enjoy!

Ingredients for 12 Kummelweck Rolls:

1 envelope active dry yeast (2 1/4 tsp)

1 cup warm water (105 F.)

2 tbsp vegetable oil

1 tbsp sugar

1 1/2 tsp salt

1 large egg white

1 generous tsp honey

*3 1/4 cups all-purpose flour total (use 1/2 cup with yeast and water to start recipe)

* I mentioned a dough tip during the video, and that has to do with not adding all the flour at once. I like to add about 80% of the flour called for, and then continue adding small amounts as the dough kneads, until I have the perfect texture.  You want a soft, fairly sticky dough that pulls off the sides of the bowl clean.

For the topping:

1 large egg white beaten with 2 tsp water

coarse grain sea salt

caraway seed

- Bake at 425 F. for 18-20 minutes

Bay Scallop Chowder – Looks Good?

Every once in a while I make a dish that no matter how great it tastes, I just can’t get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. 

The main culprit was the caramelization from the bacon and onions, which provided great flavor, but the hue they imparted, along with the pale green celery, and yellow potatoes, made things kind of dingy.

I could have browned the scallops first, and gone even further to the dark side, but scallops this small and sweet need to be eaten as soon as they’re cooked, and by the time we reheated them in the soup, they’d be hard, dry, and disappointing.

Maybe it’s just me. I hope that’s the case here, otherwise we’re going to need to brainstorm some kind of make-over, because this bowl of chowder is too good not to make. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

A roux can also be used to tighten things up, but since scallops are so rich, I prefer the lighter texture seen herein. So whether you figure out a way to pretty this up or not, I hope you give it a try soon. Enjoy!

Ingredients for 4 portions of Bay Scallop Chowder:

2 tsp olive oil

2 slices bacon

1/2 yellow onion, diced

1 rib celery, diced

2 cloves garlic, minced

1 (8-oz) bottle clam juice

1 cup low sodium chicken broth

1 red Frenso chili, fine dice

1/2 cup cream

1 cup cubed Yukon gold potatoes

freshly ground black pepper

pinch of cayenne

salt to taste

1 tsp fresh lemon zest

1 pound bay scallops

1 tbsp fresh tarragon

Dutch Babies – Almost as Easy to Make as Real Babies!

I had my first "Dutch Baby" in Chicago a few years ago, and have wanted to do a video on them ever since. I’ve always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name.

Sometimes called “German pancakes,” these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as “Dutch;” a corruption of the word “deutsch.” So, save your emails saying they don’t have these in Germany or the Netherlands. We know.  

As I mentioned briefly in the video, I like to use a little less batter than many recipes call for. I think this provides the best crispy-to-custardy ratio. I topped mine with butter, lemon, and powdered sugar, but any and all traditional pancake toppings will work wonderfully. I hope you give these beautiful ‘babies” a try soon. Enjoy!

Ingredients for 4 small or 2 large portions:

3 large room temperature eggs

2/3 cup room temperature milk

packed 1/2 cup flour (really pack the measuring cup firmly with flour)

1/4 tsp vanilla extract

1/4 tsp salt

3 tbsp clarified butter

- Bake at 425 F. 20-25 min
* garnish with melted butter, fresh lemon juice (Meyer if you can find it), and powdered sugar.

Clean Eating Weight Loss Meal Plan 60

Scroll down to bottom for today's awesome clean eating recipe from Dani Spies!

Breakfast

Whole Wheat Toast with Scrambled Egg Whites and Avocado Slices

Wholesome and scrumptious. You'll like the combo.

I recommend Bob's Mill Organic 7 Grain Pancake and Waffle Mix.

Mid Morning Snack

Terra Sweets and Beets Chips

These are worth a try--sweet beets and potato chips that are all-natural, vegan and gluten-free. One of the healthiest snacks yet.

Get them here.

Lunch

Broccoli and All-Natural Four-Cheese Pasta

This was a quick and simple meal, made with Farmhouse All-Natural Pasta Kit. I added broccoli to make it healthier. If you need a fast clean eating meal, this is a good idea.

 Afternoon Snack

Mandarin Oranges

Sweet and delicious. They make good snacks.

Dinner

Ginger Chicken Over Buckwheat Noodle (recipe here)

This clean eating dinner was scrumptious! The chicken, marinaded in sweet ginger sauce, was tender and savory. Over organic buckwheat noodle, it tasted even better. If you want a wholesome, scrumptious meal, this is a great one to try.

Get recipe at Clean Eating Dinner Idea.

That's all for today.

Hope you enjoyed today's clean eating weight loss meal plan.

Remember to visit www.cleaneatingrecipesblog.com for more clean and healthy ideas.

Enjoy your day!

Clean eating chick pea salad - yum!
by Dani Spies

Chicken Tikka Masala – God Save the Curry

I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this chicken tikka masala; until I found out it’s actually a British recipe. It was the same feeling I had when I found out that pizza wasn’t invented in New York. 

So technically, I still owe you an authentic Indian recipe, but in the meantime I think this will do nicely. While this is a stripped-down version, where we’ve cut out several time-consuming steps, it was still incredibly delicious, and very Indian curry-like. 

As I mention in the video, this is usually done with heavy cream, but I like to use coconut milk instead. It’s probably a little better for you, but above and beyond that, the subtle sweetness it provides works beautifully with the spices in the dish.

By the way, you can substitute chicken breast here, but since we’re not doing the traditional yogurt marinade first, I believe thighs work much better in this version. Usually chicken breasts are marinated in yogurt first, and then cooked in a tandoor oven, before being added to the sauce. It is a great way to do it, but even without that step, I thought this was excellent. So, I hope you give this American version of a British version of an Indian curry a try soon. Enjoy!

Ingredients for 4 portions of Chicken Tikka Masala:

1 1/2 pounds skinless, boneless chicken thighs

1 tablespoon vegetable oil

2 teaspoons kosher salt

1 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons ground cumin

1 teaspoon ground coriander

1/8 teaspoon ground cardamom

1/2 teaspoon black pepper
1/4 tsp cayenne pepper

1 teaspoon smoked paprika

2 or 3 tablespoons clarified butter

1 onion, chopped

1/4 cup tomato paste

4 garlic cloves, finely grated

1 rounded tbsp finely grated peeled ginger

1 cup crushed tomatoes or tomato puree

1 can (13.5-oz) coconut milk, or about 1 2/3 cups heavy cream

1/2 to 1 cup chicken broth, or as needed (use to adjust sauce consistency to you liking)

1/2 teaspoon crushed red pepper flakes

2 tablespoons freshly chopped cilantro

salt to taste

4 cups steamed rice

Spiced Apple Chutney ...I Mean “Applesauce”

We’re getting close to applesauce season, and if you’re in the mood for a little upgrade, then consider this exotic, but very easy, spiced apple chutney. Actually, it’s way more than a little upgrade.

These types of fruit chutneys are some of the most flavorful things you’ll ever taste, and perfect condiments for those special occasion holiday dinners. If you like applesauce, you’ll find this a fairly familiar experience, and despite the ingredient list, nothing really overpowers the fruit.

You don’t really taste shallots or garlic, and everything works to amplify the appleness. The salt, spice, and vinegar makes this a savory condiment to be sure, yet it still works in pretty much every situation regular applesauce would, except maybe as baby food. Although?

Anyway, like I said in the video, you may have to call this “applesauce,” and make it when no one’s around, but one taste and I’m sure you’ll agree the ends justify the means. I hope you give this great apple chutney a try soon. Enjoy!

Ingredients for about 2 1/2 cups:

1 1/2 cups white sugar

1 1/2 cups white vinegar

4 apples, peeled, 1/2-inch cubes

1/4 cup diced dried apricots

1/4 cup golden raisins

1/4 cup diced shallots or red onion

5 thick slices ginger

1/4 tsp red chili flakes, or to taste

1 whole star anise

1 tsp kosher salt, or to taste

1/2 tsp yellow mustard seeds

2 cloves minced garlic

Clean Eating Weight Loss Meal Plan 59

Breakfast

Cheesy Egg Scramble Over Whole Wheat Bread

I used feta cheese for this particular egg scramble, but you can use any type of cheese you want. This clean eating breakfast was packed with protein and wholesome carbs, and was a fantastic way to start the day.

Mid Morning Snack

Trader Joe's Roasted and Salted Marcona Almonds with Rosemary

Isn't rosemary one of the tastiest herbs? And who doesn't like roasted and salted almonds.

These made the perfect clean eating snack! They were filling, wholesome, and full of flavor. If you haven't tried them, you must.

Find them at Trader Joe's Marcona Almonds.

  
Lunch

Curry Pasta Salad (recipe here)

Because curry and sweet mix well together, I decided to create an easy healthy pasta salad recipe using madras curry powder and organic apples. The mix tasted great, and the salad made a fantastic clean eating lunch.

If you want to try it--and I recommend you do--find recipe at Clean Eating Pasta Salad.

Afternoon Snack

Apple and Avocado Slices

Dinner

Baby Kale Salad with Grape Tomatoes and Colby Jack Cheese

Love baby kale! It's crunchy, refreshing and full of vitamins. Because kale tastes a little bitter, I added grape tomatoes to sweeten up the salad. Then, I introduced cheese for extra calcium and protein. This combination became a lovely clean eating dinner.

If you're in search of a good dressing, Brianna's All-Natural Poppy Seed Dressing is an excellent choice. Made with all natural ingredients, it's sweet, tasty and good for you.

Get it Brianna's Poppy Seed Dressing.

Thank you again for visiting!

For more easy healthy recipes for clean eating diet, visit www.cleaneatingrecipesblog.com.

For a great clean eating resource, check out Clean Eats by Alenjandro Junger M.D.

 
See you next time.