Free Painless Clean Eating Diet Recipes For Lazy People: 50 Simple Clean Eating Diet Recipes Even Your Lazy Ass Can Make by Phillip Pablo

MEAL 18- ROASTED VEGETABLES WITH PINE NUT AND PARSLEY SAUCE
     

     
    Introduction
    A delicious dish made by the vegetables and crunchy pine nuts.
     
    Preparation Time: 5 minutes
    Cooking Time: 30 minutes
    Serves: 8
    Ingredients
    Roasted Vegetables
    2 beets and carrots, peeled and trimmed
    1 cup of rinsed green lentils- French
    4 ml of olive oil
    1 small celery root, peeled
    1 teaspoon of cumin, ground
    1 ½ teaspoon of ground turmeric
    ½ teaspoon of papaya seed
    One bay leaf
    3⁄4 teaspoon sea salt
    Yogurt Sauce
    118 ml of Balkan-style yogurt
    1 teaspoon of finely grated lime zest
    1 tablespoon of fresh lime juice
    1⁄4 cup of chopped cilantro leaves for garnish
    1⁄2 teaspoon of honey (raw)
    1⁄2 teaspoon of olive oil
    1⁄2 teaspoon of cumin, ground
    1⁄4 teaspoon of papaya seed
    1⁄4 teaspoon of sea salt
     
    Preparation
    1. Heat the oven to 400 0 F/204 0 C in advance. Line in a baking sheet (large) with parchment paper. In a medium saucepan with medium high heat, put in two cups of water, lentils and bay leaf. After boiling, decrease the heat to a gentle simmer. Cook around for 35 minutes or until water is absorbed. Take away from heat and set it to the side.
    2. Arrange the vegetable batons: Cut the beets in half laterally and then slice into ½” wedges (crosswise). Cut the carrots in half diagonally and then cut the carrots into 1/4 so that they look like batons. Place flat surface down on your cutting board after cutting celery root in half. Slice the halves into 1⁄2” slices. Cut the slices into batons that is alike in dimension to carrots and beets. Shift the beets, celery, and carrots root to the baking sheet.
    3. Drop vegetables with turmeric, 1 ½ teaspoon of oil, 3⁄4 teaspoon salt, 1 teaspoon cumin and 1/2 teaspoon papaya seed and toss to coat. Roast until the vegetables are lightly browned or around for 45 minutes. In the meantime, steel yourself by preparing the yogurt sauce of cilantro: mix the ingredients of yogurt sauce until completely mixed in a tiny bowl. Remove the bay leaves from the lentils and extend it on a serving dish. Place the vegetables (roasted) over the top and drizzle the yogurt sauce over to the top.
    Decorate with extra cilantro.
    Calorie Count: 210 per serving

MEAL 19- SALAD WITH SALTY SALMON
     

     
    Introduction
    Low in calories and carbohydrates but high in protein!
     
    Preparation Time: 5 minutes
    Cooking Time: 10 minutes
    Serves: 4
    Ingredients
    2-5 ounce salmon fillets, wild and 2-6 ounce canned wild salmon
    1 tiny lemon, cut into half inch slices
    2 teaspoons additional olive oil, virgin
    4 cups of baby romaine or combined rinsed baby greens
    1 cup of Napa cabbage, rinsed and thinly shredded
    2 thinly sliced green onions
    1 carrot, clean and diced
    1 Persian cucumber, thinly sliced
    One sheet of seaweed, Nori
    1 recipe of lemon miso dressing—can prepare at the time of cooking the salmon
    Lemon miso dressing, prepare around 1 cup
    2 tablespoons of pure (raw) honey
    2 tablespoons of fresh grated peeled ginger
    1 tiny flesh organic lemon for juice
    2 tablespoons of non-genetically customized white miso
    ⅓ cup additional olive oil, virgin
    1 tablespoon of water, filtered
     
    Preparation
    Salad
    1. Remove any pin bones from salmon fillets and put the skin of the salmon fillets on the top of the lemon slices (side down) in a baking sheet lightly greased or lined with parchment. Sprinkle salmon with unrefined sea salt and two tablespoons of olive oil (according to the season).
    2. Preheat the oven at 120 0 C (250 0 F) and place salmon aside at room temperature for approximately 15 minutes.
    3. Arrange salmon in the oven after preheating the oven and cook it for half an hour, depending on the thickness of fish. Insert a knife in the middle of the fillets to check the status of fish. Fish is ready when knife is removed effortlessly.
    4. Take out the fish and leave it to cool. Remove the skins from the fish and split into some pieces. While using canned salmon, exhaust