Egg drop soup is a staple in Chinese cooking. It’s healthy too, with plenty of protein and vegetables. Plus, it’s great for winter. Today’s egg drop soup recipe is absolutely clean–and delicious too. My entire family enjoyed it, and I hope you do as well. Ingredients: – 4 cups of organic chicken broth – 2 eggs, lightly beaten – Green onions, minced – Carrots, diced – Corn – Green peas – 1/4 teaspoon white pepper – Sea salt to taste
Monthly Archives: November 2013
Breakfast: Oatmeal with banana slices and real maple syrup Mid Morning Snack: 1 bag of vacuum fried mixed vegetables (find them @ http://amzn.to/1c77RlD) Lunch: Chicken Salad with balsamic vinaigrette dressing Afternoon Snack: 1 apple – sliced and served with organic almond butter Dinner: Five-spice salmon over brown rice (find recipe here) Steamed vegetables Dessert: Frozen Greek yogurt Breakfast: Whole wheat bagel with Tofutti Better Than Cream Cheese Mid Morning Snack: 2 cutie Mandarin orange 1 serving
Today’s clean eating recipe is a common Chinese dish. It’s simple and full of protein. Our family eats this often, and I hope you like it as much as we do. Ingredients: – Garlic, minced – 1/2 pound of green beans, cut – Shrimp, shelled, de-veined and cooked – 1 tbl spoon of vegetable oil – Sea salt – 1/4 cup of organic chicken broth – white pepper powder – 1 tbl spoon of organic fish sauce (http://tinyurl.com/fishsauce888) Directions: 1.
This clean eating recipe is extremely simple, and great for egg plant lovers. It’s got that raw egg plant taste, with a strong hint of garlic. I enjoyed it — and hope you do too. Ingredients: 2 – 3 medium egg plants 5 cloves of garlic, minced 1 tbl spoon of cooking oil (I used canola oil) Sea salt Directions: In a pot, boil water. Add egg plant and cook for about 20 minutes, or until egg plants are soft.