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

it and flake into tiny chunks. Leave it to the side once you take it together with the salad.
    5. Set lettuce on designer plates and add it with the left over salad ingredients at the top. Sprinkle with the lemon miso dressing.
    Lemon miso dressing, makes around 1 cup:
    1. Put in all the ingredients for dressing in mixture and combine until it soft and smooth. Set to the side the dressing while you make the salad.
    2. Reserve leftover dressing in a glass jar and place it in the refrigerator for around one week.
    Calorie Count: 188.4 per serving

MEAL 20- RASPBERRY BANANA WITH WHOLE WHEAT WAFFLES
     

     
    Introduction
    It is great to have it for breakfast on the go.
     
    Preparation Time: 15 minutes
    Cooking Time: 20 minutes
    Serves: 4
    Ingredients
    1 cup of whole-wheat and all-purpose flour, each
    1/2 teaspoon of sea salt
    1/4 teaspoon of baking soda
    1 egg, large
    1 tablespoon of canola oil
    1 tablespoon of vanilla-extract
    2 white eggs, large
    2 tablespoons of honey
     
    Preparation
    1. Take a large bowl and combine flour (all-purpose), salt, flour (whole-wheat) and baking soda. In a different bowl, whisk oil, vanilla, and egg yolk. Mix dry ingredients and soaked ingredients by the help of a wooden spoon until it moist.
    2. Whip the egg whites into mixing bowl (grease-free) with an electric mixer. Put in the honey and carry on beating until it is rigid and sleeked. Whisk 1/4th of the egg whites (beaten) into batter. Using a rubber spatula, fold in the remaining egg whites (compressed).
    3. Heat a waffle iron in advance. Cover the surface with a little oil. Fill the waffle iron 2/3 full of ba t ter. Steam approximately for 5-6 minutes, until the waffles are gold and crunchy. Repeat the process with the remaining batter, brushing the surface with oil prior to cooking every single batch.
    Calorie Count: 133.9 per serving

LUNCH
    MEAL 21- ONE-POT LENTILS AND CHICKEN
     

     
    Introduction
    Simple one-pot food, which is great for a chilly winter night! Present with a spoon of low-fat yogurt and decorate with cilantro for taste.
     
    Preparation Time: 10 minutes
    Cooking Time: 35 minutes
    Serves: 8
    Ingredients
    Chicken
    2-6 ounce boneless, skinless chicken breasts, sliced into 1 ounce pieces
    2 teaspoons curry powder
    1 1/2 cups dry green lentil, rinsed
    1 cup nonfat Greek yogurt, plain
    1/2 cup fresh cilantro, chopped
    Pantry Staples
    Sea salt and fresh white pepper
    2 teaspoons olive oil
    2 cloves garlic, minced
    1 cup low-sodium chicken broth
     
    Preparation
    1. Season chicken with salt and white pepper. In a large saucepan or Dutch oven, heat oil on medium-high. Put in chicken and cook, turning occasionally around 3 to 4 minutes or until lightly browned. Put in garlic and curry powder and cook, stirring, until fragrant, about a minute.
    2. Put in lentils to saucepan and stir to coat. Mix in broth and 3 cups cold water for boiling. Decrease heat to average and cook, stirring, until lentils are about tender, half an hour. Separate among serving bowls, season to flavor with salt and white pepper, and decorate each with yogurt and 2 tablespoons cilantro.
    Calorie Count: 138.9 per serving

MEAL 22- THAI CHICKEN SKEWERS
     

     
    Introduction
    This recipe contains low fat and calories with six servings of cooked vegetables per section!
     
    Preparation Time: 15 minutes
    Cooking Time: 15 minutes
    Serves: 6
    Ingredients
    13.5 ounces light coconut milk
    2 large boneless, skinless chicken breasts (about 6 ounce each), cubed into skewer-size pieces
    1 cup dry basmati rice
    1 orange bell pepper (or bell pepper of your desire)
    Two green zucchini
    10 to 12 tiny white button mushrooms
    Equipment
    Metal, bamboo, or wooden skewers (immerse your bamboo or wooden skewers for at least 20 minutes prior to use)
     
    Preparation
Boil coconut milk in a saucepot. Take away from heat and let the coconut milk cool. Arrange chicken in a pot. Set aside some coconut-milk mixture to brush over your vegetables and chicken while cooking. Move remaining