How to Eat Clean

​Okay, so I want to post some tips about clean eating.  It can get a bit overwhelming.  The number 1 thing I can’t stress enough is to READ THE LABELS.  I’ve posted an example below from a popular breakfast cereal: 

This example has corn syrup, hydrogenated vegetable oils, caramel color, artificial flavors, BHT to add freshness to the packaging (wtf?!).  Not to mention the vitamins and minerals the company adds to the product to give it some sort of nutritional value. 
 
If you can’t pronounce it, put it back on the shelf.  A good rule of thumb is if it has more than 5 ingredients, move along.  I know what you’re thinking “but it tastes so good!”  Well, of course it “tastes good”.  These processed food companies make sure of that.  If it didn’t taste good, you wouldn’t buy it, and they wouldn’t make money.  These ingredients aren’t found in mother nature and add to the color, flavor, texture, or preserving of food items.  Those unclean ingredients are responsible for a plethora of ailments, including:

• CANCER
• Obesity
• Heart disease
• Autoimmune diseases
• Impaired thyroid function
• Gut imbalances/Digestive disorders
• Suppressed immune system
• Anxiety/Depression
• Metabolic dysfunction
• AND MORE!

 
These foods are addictive.  When you first cut them out by switching to a clean diet, you can experience some withdrawal and detox symptoms. The good news is, that is your body’s way of showing you it’s getting rid of bad stuff.  Make sure to drink tons of water to help with the elimination of these toxins. Once you get over that hump, it’s smooth sailing.  The cravings go away, you’ll feel better, get sick less often, can think more clearly, and just be an all-around happier, healthier YOU.
 
Eating clean also allows your body to work at it’s highest level of efficiency.  Without all the toxins and chemicals bogging it down, it can focus on using food for fuel and speeding up metabolism.  Per a reader’s request, I’ve included the recipe for my Shrimp and Chicken Curry.  This turned out delicious, and it looks pretty too J All of the fat content (coconut milk and oil) is good, healthy fat that actually boosts metabolic rates.

SHRIMP AND CHICKEN CURRY
I adapted my recipe from JoCooks.

*Note: This dish can be served on its ow, or paired with rice.
 
Shrimp Marinade
12 shrimp (I used frozen)
Juice of one lemon
1/8 tsp cayenne
Salt and pepper to taste
 
Curry Sauce
2 tbsp coconut oil (divided, you can find it HERE)
1 lb chicken breast (cubed)
1 cup chopped broccoli (fresh or frozen)
1 Green bell pepper (diced)
1 onion (diced)
1 tbsp minced garlic
1 tbsp minced ginger (I get mine HERE which is a HUGE time saver) 
1 can Organic coconut milk (full fat, I get mine HERE) 
1 tsp Turmeric
1 tsp Curry powder (I get mine HERE) 
1 can diced tomatoes (drained)
Salt and pepper to taste
 
Instructions:

1. Add all ingredients for shrimp marinade to a bowl or Ziploc bag.  Stir, and set aside.
2. After prepping all ingredients, add 1 tbsp of coconut oil to large sauté pan over medium heat.  Add cubed chicken.  Cook 3-4 minutes until seared evenly on outsides.
3. Add second tbsp coconut oil and chopped broccoli to pan with seared chicken and cook an additional 2-3 minutes.
4. Add onion, bell pepper, garlic, and ginger. Stir and sauté for 2 minutes.
5. Stir in shrimp coconut milk, turmeric, curry powder, tomatoes, salt and pepper.  Bring to a boil.  Reduce heat and simmer 5 minutes.  Shrimp should be pink.
6. Spoon into bowl or over rice.  Add sriracha or thai chili for more heat.  I’ve actually made my own sriracha.  Recipe to come!

 
I hope you enjoy!  Let me know how it turns out.  Chow!