Your mom always said to “clean your plate”…
…And I completely agree!
With all of the reports of cancer-causing additives and life-threatening pathogens contaminating our food, eating has become a risky venture!
Eating used to be so simple. You grew it, harvested it, and ate it. Simple.
Now, food is grown with genetically modified organisms, sprayed with chemicals, wrapped in plastic, and shipped from heaven only knows where!
This begs the question: Is it possible to eat clean in a dirty world?
The answer is Yes!
By following a few simple steps, you will be on your way toward eating a mostly squeaky clean diet!
Pristine Plate Tip #1:
- Be a (Mostly) Vegetarian- Most of today’s generic meats are loaded with saturated fats, added antibiotics, genetically engineered hormones, and are a breeding ground for pathogens. If you don’t want to completely cut out meat, limit you intake to two 3 or 4 ounce servings of organic, grass-fed meat a week. By avoiding or limiting your meat intake, you immediately take leaps and bounds toward cleaning your diet.
I made dinner for my mom tonight. She eats meat most evenings. In fact, I was brought up thinking it wasn’t dinner if there wasn’t meat involved. My how times have changes! When planning our meal, I asked mom what she was in the mood for. The response was, “something light”. Light and clean…. That I can do!
Portobello Mushroom Salad
- 2 Portobello Mushrooms, stems and gills removed
- 1/4 cup Balsamic Vinegar
- 1/4 cup Bragg’s Liquid Aminos
- 1/4 Red Onion, chopped
- 1 Tomato, chopped
- 1 Roasted Yellow Pepper, cut into strips
- 1 Tblsp fresh Dill, chopped
- Salad Spring Mix
- Quarter mushrooms and slice into 1/4″ thick pieces.
- Place mushrooms, vinegar, and Bragg’s in a large skillet and cook until liquid is reduced.
- Meanwhile, prep vegetables and divide between 2 bowls.
- Once mushroom liquid has reduced by about half, divide the mushrooms between the two bowls.
That’s it! It is that simple, clean, and delicious!