Clean Eating Week 2

/ Dawn Kasal-Finley

I’ll just start off by saying–I don’t have any photos this week.  I meant to take photos of the food–but I didn’t for a number of reasons, like some of the food didn’t turn out too pretty :0.

My favorites food this week was the whole wheat, black bean ravioli, with a pasilla cream sauce and grilled shrimp.  I made the ravioli.  I made the filling and I made the sauce.  The noodles didn’t turn out so pretty (so, I didn’t photograph the process).  I have decided that I really need a ravioli maker, because doing it without the proper equipment is hard, no matter how easy people make it look like on TV.  Mine were ugly and looked like the kids made them–but they were yummy.

The cream sauce and filling were delicious–the filling was simply, black beans, greek yogurt, garlic, onion, cumin and smoked paprika all blended together and it was really really good.  I look forward to making it when I have the right tools (and then I’ll document it).  I also made some whole wheat fettuccine and am looking forward to eating that this week with chicken and more of the pasilla cream sauce–yummy.

I also made some clean banana muffins from The Gracious Pantry. I made her basic recipe but put fresh blueberries in each muffin for a little added texture and I added walnuts to the batter as well.  They are absolutely delicious and the kids love them too–total bonus.

This was a rough clean eating week for me, but was able to pull it off and am really happy with how I feel.  I can certainly tell a difference and I am really liking it.

 

 

3 thoughts on “Clean Eating Week 2”

    • Sarah,
      It’s pretty easy
      2 cups of whole wheat pastry flour
      2 eggs (plus a white) slightly beaten
      1 tsp olive oil
      (I also used water–but that makes it gummy so I’ll avoid using water next time)
      mix together–either by hand or in a stand mixer with a dough hook
      once mixed completely–let sit for about 10 minutes

      I then rolled it out and put it through my pasta attachment on my kitchen aid mixer.
      I rolled the sheets pretty thin and then put the filling (see below) inside and then topped it with another layer and sealed it.

      For the black bean filling:
      I can drained and rinsed black beans (can)
      a tbsp sour cream
      salt
      pepper
      smoked paprika
      cumin
      minced garlic
      chopped white onion
      red pepper flakes
      (you can get as creative with the filling as you like)

      I blended all of this up in my Cuisinart until it was smooth (I actually used the leftover filling for bean dip)

      the cream sauce was easy–I put two pasilla pepper (sans seeds) in a mixture of half and half and milk and let them simmer for about 30 minutes until they were soft. I then blended that in my Cuisinart and added some more milk. I prepared a roux (whole wheat flour and olive oil) to thicken the sauce.

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