If you’re like us, you love to cook, but the pressure to make all of your meals can be downright daunting! I know we’ve all be in a the spot where we’re down to the bare bones and we make the most out of what’s in the fridge and the pantry, heck that’s when I think I’m most creative and proud of what I can pull together.  Apply this even when your fridge is full.  You don’t have to have 72 ingredients to make a few tasty meals.  Truly clean eating is easy and deeeelicous!  Keep to a few tasty fresh ingredients for your meals to minimize costs.  Not to worry, no bordem here, the flavors react differently in different foods.  Here I’m going to give you my meals so far this week.  I hope it inspires you to be creative.  You never know what you’ll come up with.  Trust me, my artichokes were a first and definitely need some tweaking, but i’m still proud of tackling them and can’t wait to make them even better next time!  As you can see from the pics, even the at home clean chef can make a meal that’s worthy of any guest!  Make tomorrow easier by packing your lunch while you pack dinner leftovers.  I suggest making the investment in glassware, it lasts longer and you don’t have to worry about any BPA’s from plastics.

Monday night: everything was seasoned with EVOO, sea salt, black pepper & chopped fresh flat leaf parsley

Grilled flank steak (be sure to let your steak rest for at least 10 minutes after pulling from the grill to retain those glorious juices), Grilled vegetables; mushrooms, asparagus and sweet potatoes.  Be sure to par boil the sweet potatoes whole with the skin on prior to grilling then slice into 1/4 inch slices, skins will easily fall off.  Mediterranean salad of grape tomatoes, cucumbers, red onion, white beans, low fat feta & arugula (fresh lemon juice added)

Tuesday lunch:  Flank steak sandwich on whole wheat roll dressed with arugula & goat cheese, leftover Mediterranean salad, fresh watermelon cubes

Tuesday dinner:  Grilled salmon (wild caught) seasoned with fresh thyme (use dried if you have it), fresh lemon juice, EVOO, sea salt & black pepper.  Steamed stuffed artichoke hearts (stuffing is whole wheat panko, EVOO, flat leaf parsley, sea salt & black pepper), some were plain due to a gluten allergy and lastly I cooked off some whole wheat orzo and added it to Monday’s leftover Mediterranean salad to make a side :)

Wednesday lunch:  Arugula salad topped with pomegranate seeds, canned mandarin oranges (in natural juice, no sugar added) & leftover salmon dressed with fresh lemon juice and flax oil.  (sorry the pic is from a previous lunch of herb crusted grilled salmon)

Let us know how you make the most of your meals, we love hearing from you!