The Eat Clean Diet is the undiet — trade unhealthy, processed choices for eating that is closer to nature, and call them lifestyle changes, not a diet! Not to worry! You can make easy dinner options for those nights when you’re so busy that most people would hit the drive through.
Quick Dinner Tips
At the beginning of the week, make a few cups of brown rice that you can serve with dinner each night, or bake a few sweet potatoes that can go alongside your meals. These choices can stand in for healthy lunch sides as well! Clean your veggies at the beginning of the week, and consider chopping an onion or two if you know that you’ll be using it during the week, and you shorten your prep time on your busier nights.
1. Saucy Tilapia
Preheat the grill to medium heat. In a 1 foot square piece of foil, pour 1/4 cup of organic jarred tomato sauce, or your favorite clean-eating pasta sauce. Lay a 4 oz fillet of tilapia over the sauce and top with a sprinkle of oregano, garlic powder and a few cracks of black pepper. Roll the foil into a package and place on the grill. Cook for 8-10 minutes or until the fish flakes easily with a fork. While it’s cooking, sprinkle 1/3 pound of trimmed asparagus with 1/2 tsp olive oil, salt and pepper and place on the grill with the fish. Serve the fish and toss the foil for virtually zero clean-up!
2. Greek Chicken
Marinate one chicken breast (to serve two people) in the juice of one lemon, 1 tsp chopped parsley, and a few thin slices of white onion for about 20 minutes or up to a few hours. Grill the chicken until done. Meanwhile, combine one canister of fat-free plain yogurt, 1/4 cup chopped cucumber (peeled and seeded), one clove of minced garlic, the juice of 1/2 a lemon and a little salt and pepper to taste. Serve 1/2 of the chicken breast with 2 tablespoons of the yogurt sauce with some brown rice and a green salad on the side.
3. Moroccan Steak and Harissa
This quick and easy dinner is elegant enough for company, but will be a clean eating favorite. Make your Moroccan spice blend and reserve the leftovers to make a dry rub for pork or lamb chops, kebabs or even to sprinkle in your couscous. Combine 1 tsp ground ginger, 1/2 tsp each cinnamon, ground all spice, turmeric, and 1/4 tsp each of ground pepper, sea salt and cayenne. Sprinkle a 4 oz fillet with the rub and press into the meat. Grill over medium heat. While the steak is cooking, place a jar of drained roasted red peppers, a clove of garlic, 1/2 tsp cumin, 1 tsp crushed red pepper flakes, 1 tsp sweet paprika and a pinch of salt and pepper in the food processor. Blend until smooth. Serve the steak with a few tablespoons of harissa and 1/2 a baked sweet potato.