The latest buzz word related to food is 'clean eating,' which actually doesn't have anything to do with a fad or a diet. It is essentially eating healthy, whole foods-based like fruits and vegetables and staying away from processed foods. This can be challenging in our fast-paced world where meals are eaten on-the-go and take-out is the norm. I try to cook wholesome and healthy foods as much as possible, but regardless of what your my intention is I do get into cooking ruts.
To help me out, I have been reading the new cookbook, Clean Eating for Busy Families. Written by Michelle Dudash, R.D., an award-winning registered dietitian, writer, television personality and recipe developer, who breaks down in a clear way how every parent can create delicious meals for their families. Throughout the book, she provides a plan of action by teaching parents how to create weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating.
This includes recipes that are quick like easy sauteés and casseroles, to slow cooker meals, to pan-less grilling options that can all be prepared in 30 minutes of less. The core of the recipes is clean eating where you will discover a wholesome ingredient lists to nutritional analysis on every recipe. The recipes also feature eco-friendly tips, along with information on how to go green while shopping and cooking. I also loved the delicious recipe ideas from Pecan Crusted Chicken Tenders, Oatmeal Breakfast Cookies, Buckwheat Noodle Bowl with Edamame & Ginger Orange (see below), Peel Chicken & Broccoli Stir-fry with Brown Rice and Baja Fish Tacos with Pico de Gallo is a great way to focus on clean and healthy eating while also making it kid-friendly and tasty.
Buckwheat Noodle Bowl with Edamame & Ginger
Get your Zen on with this Japanese-inspired dish. Your well-stocked “clean” kitchen will likely have all of these ingredients on hand for a quick, one-pot dinner.
1 tablespoon (15 ml) expeller-pressed grapeseed or canola oil
2 medium carrots, coarsely shredded (about 2 cups, or 220 g)
4 scallions, green parts diagonally cut into ¼-inch [6 mm] pieces, white parts chopped, divided
5 thin slices peeled gingerroot
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2 cloves garlic, smashed
5 cups (1.2 L) organic or reduced sodium vegetable broth
2 (3.5-ounce, or 100 g) bundles dry buckwheat (soba) noodles
1¼ cups (148 g) frozen shelled edamame
1 sheet roasted nori (optional, found in Asian food section), cut into bite-size strips
1 tablespoon + 2 teaspoons (25 ml) tamari (or soy sauce)
Heat a large pot over medium heat and add oil. When oil begins to shimmer, add carrots, white parts of scallions, gingerroot and garlic and stir-fry for 3 minutes. Pour in the broth and bring to a boil on high heat. Add noodles and bring back to a boil. Add edamame and maintain a low boil for 5 minutes until noodles are al dente. Stir in the nori and tamari.
- When reheating leftovers, pour in a bit more broth for a soupy consistency.
- You can get away with using only 4 cups (1 L) of broth if you’d like the finished dish to have a thicker consistency.
Momtrends was not paid for this post. We were given samples.