250 Fresh, Simple Everyday Meals Welcome! By Clean Eating founder Alicia Tyler Alicia Tyler, Clean Eating, Clean Eating Magazine, Clean Eating Cookbook. Text: We’ve created the detailed plans, built your shopping lists and calculated all the nutritionals so you can hit the ground running. Enjoy 19 weeks of easy, breezy clean eating with our no-fuss, no-fail plans that are packed with recipes, mini meals and snacks that are every bit delicious. Don’t worry, we’re not suggesting you commit to 19 consecutive weeks; take it one week at a time. Unless, of course, you get hooked on the ease of the plans and never want to stop, which is entirely possible. Welcome to clean eating and enjoy! Springtime Spaghetti with Pesto, Asparagus & Zucchini Serves 4 Bring spring to your dinner table with this garden-fresh spaghetti packed with seasonal herbs, asparagus and zucchini. If you have a shredder attachment for your food processor, save time and use it to shred the zucchini. Save the prettiest basil leaves from the bunch to sprinkle over each dish before serving. Directions: In a food processor, pulse basil, walnuts, garlic, ½ tsp pepper and ¼ tsp salt, stopping to scrape down sides of bowl, until finely chopped. With processor running, slowly drizzle in oil, then ¼ cup water and blend until a chunky sauce forms. Mist a large skillet with cooking spray and heat on medium-high. Add asparagus and cook, stirring frequently, for 2 minutes. Add 1/3 cup water and bring to a simmer. Cook, stirring occasionally, until asparagus is tender-crisp and no liquid remains, about 3 minutes. Add zucchini, peas and remaining. ½ tsp pepper and ¼ tsp salt and cook, stirring frequently, until zucchini is tender, about 2 minutes. Meanwhile, in a large pot, cook pasta al dente according to package directions. Drain, reserving 1 cup of the cooking water. Return pasta to pot. Add asparagus mixture and basil mixture to pasta and heat on low, stirring gently to coat. Gradually stir in reserved cooking water, 1 tbsp at a time, until sauce reaches desired consistency. Divide among plates and top with Parmesan and lemon zest, dividing evenly. Nutrition Information Per serving (2 cups): Calories: 493, Total Fat: 27 g, Sat. Fat: 5 g. Monounsaturated Fat: 13 g, Polyunsaturated Fat: 8 g, Carbs: 47 g, Fiber: 8 g, Sugars: 5 g, Protein: 18 g, Sodium: 486 mg, Cholesterol: 9 mg. Ingredients 2 cups packed fresh basil ½ cup toasted unsalted walnuts 2 small cloves garlic 1 tsp ground black pepper, divided ½ tsp sea salt, divided ¼ cup extra-virgin olive oil 12 oz thin asparagus spears, trimmed and cut into 2-inch lengths 1 zucchini, trimmed and cut into matchsticks or shredded 1 cup frozen petite or baby peas, thawed 8 oz whole-grain spaghetti ½ cup grated or sliced Parmesan cheese zest of 1 lemon Organized to optimize the use of local, fresh ingredients with recipes for each season... In the Winter: Warm up with Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries. In the Spring: Sheet Pan Pizza with Fingerlings & Gogonzol. In the Summer: Sweet Pepper Sirloin Salad with Fresh Horseradish Vinaigrette & Blue Cheese. In the Summer: In the Fall: Curried Cauliflower Rice Bowls with Crispy Chickpeas.
✔ Author(s): Alicia Tyler
✔ Title: Clean Eating For Every Season: Fresh, Simple Everyday Meals
✔ Rating : 4.5 out of 5 base on (47 reviews)
✔ ISBN-10: 149303099X
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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