Morning….Let’s get on with Day 2 of The 3-Day Healthy Body Challenge. The challenge is to perform short, calorie-blasting workouts for 3 days along with preparing, at least, one healthy, home-cooked meal for each of those days. The key is to prepare and plan ahead for your workouts as well as your meals. You can find healthy meal ideas under Eat This Today on the site menu. Please share your comments and let me know how you did. I would appreciate any suggestions you may have for future challenges. Please COMMENT, LIKE and FOLLOW if you enjoy the contents of my site. Don’t forget to check out my Instagram @fitlinda_ and Twitter @FitlindaLinda.
Here is the link to my YouTube video for The FITLINDA 3-Day Healthy Body Challenge for Day 2: https://www.youtube.com/watch?v=pPnlAzC2VIA.
One suggestion for Day 2’s home-cooked meal would be:
Orecchiette Tossed with Tender Whole Clams, Baby Spinach Leaves, Sliced Mushrooms,
Turkey Bacon & Lemon
Ingredients and Prep: 15 0z. bag of frozen whole cooked clam meat defrosted, rinsed and patted dry, 4-5 cups baby spinach leaves thoroughly rinsed and drained, 2 cups sliced mushrooms, 2-3 slices thick-cut turkey bacon, EVOO as desired, hot pepper flakes to taste, 1/4 tsp. margarine or butter, 1 medium lemon cut in half and 16 oz. or less of orecchiette or any whole grain pasta, preferably. (See tip below – add pasta so that the amount is not the dominant ingredient in this dish…go heavy on the clams and veggies instead.)
Step 1: Cook turkey bacon in a nonstick skillet or in microwave according to package directions until crispy and stiff to the touch. Drain excess fat on paper towels and set aside. When cool, break up bacon into 1/2 inch pieces to be used later.
Step 2: In a saute’ pan placed over medium heat, lightly drizzle EVOO. Once the oil is heated, add mushrooms and season with sea salt and black pepper as desired. Cook approx. 3 minutes per side. Remove from pan and set aside.
Step 3: Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions reserving 1/2 cup of the cooking water to be used later.
Step 4: In a saute’ pan placed over medium heat, lightly drizzle EVOO. Once the oil is heated, add spinach leaves. Season with fresh ground black pepper, red hot pepper flakes and sea salt to taste. Gently toss and remove from heat when slightly wilted, 2 minutes.
Step 5: Heat 1/2 tsp. EVOO in a large sauce pan over medium heat. Add a 1/4 tsp. of margarine or butter. Once oil is hot, add clams. I also added hot pepper flakes, to taste, here. Cut lemon in half and squeeze the juice over clams to taste. Stir clams until fully heated/cooked. Add small portions of cooked pasta to clams and toss gently until you achieve the desired ratio of ingredients. Add reserved cooking water or EVOO as needed for moisture. Add bacon, spinach and mushrooms and gently fold into the pasta and clams to evenly distribute. Slice remaining half of lemon and use for garnish.
TIP: Create this dish so that the ratio of clams and vegetables are dominant in the recipe as compared to the pasta. This way you are getting a healthy amount of carbs, not an excess. Cooking spray may be used in place of EVOO throughout the recipe when sautéing vegetables and bacon. Be sure to use cookware that is large enough for the quantity you are cooking.