You made it to week three. As the restrictions on your eating habits loosen, it may be tempting to slip into old habits. To combat this, we have come up with 6 more recipes to keep things new and interesting for you. These recipes fall in line with the Pure 21 diet and include some of the foods you can now eat that you were restricted from before.
Salmon Hash – Yields 2 Servings
- 2 tsp (10 ml) olive oil
- 1/4 cup (32 g) onions, chopped
- 1/4 cup (32 g) green bell peppers, chopped
- 1/4 cup (32 g) red bell peppers, chopped
- 1 clove garlic, crushed
- 1 medium sweet potato, skinless, diced, and cooke
- 8 oz. (227 g) salmon, cooked
Heat oil in skillet over medium-high heat. Sauté onion, bell peppers, and garlic in oil. Stir in potatoes and salmon. Cook uncovered, stirring frequently, until hot.
Vegetarian Cakes – Yields 2 Servings
- 1 can (15 oz) (425 g) black beans, drained, rinsed, and mashed
- 2 cloves garlic, minced
- 3 tbsp (36 g) onion, minced
- Pinch of chili powder
- 1 egg, beaten
- 1/4 cup (32 g) oat bran
- Salt and pepper to taste
In a food processor, mix all the ingredients. Form 4 patties with mixture. In a skillet, cook patties over medium heat for about 4 minutes per side.
Salsa Marinated Steak – Yields 2 Servings
- 1/3 cup (79 ml) salsa
- 2 tbsp (30 ml) lime juice
- 1 clove garlic, minced
- 1 tsp (4 g) dried oregano
- 1/4 tsp (1 g) ground cumin
- 2 sirloin steaks
Make marinade – combine salsa, lime juice, garlic, oregano and cumin. Reserve 2 tablespoons marinade. Place beef steaks in a resealable plastic bag and add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight), turning occasionally. Cook in a skillet or on a grill until desired doneness, brushing with the reserved marinade as it cooks.
Cashew Crusted Chicken – Yields 4 servings
- 2/3 cup (85 g) raw cashew pieces
- Salt and pepper to taste
- 1/4 tsp (1 g) paprika
- 1 egg
- 2 tbsp (30 ml) macadamia oil
- 4 chicken breasts, boneless and skinless (4 oz (113 g) each)
Place the cashew pieces in a food processor and grind them to a fine texture. Dump them out onto a plate and add the salt, pepper, and paprika, mixing well. Set aside. Break the egg onto a separate plate with a rim around it (or large bowl). Dip each chicken breast (make sure they are not too thick. If they are, just pound them out) into the egg wash and then into the cashew mixture, coating both sides. Add macadamia oil in a skillet and heat over medium to medium-high heat until oil starts to smoke. Add the chicken and fry until golden on both sides and cooked through, about 5 minutes per side.
Vanilla Peach Snack Bars – Yields 4 servings
- 3/4 cup (96 g) oatmeal
- 1/4 cup (32 g) oat bran
- 6 egg whites
- 1 scoop vanilla pro-whey
- 1/4 tsp (1 g) baking powder
- Pinch of stevia
- Drop of vanilla extract
- 2 peaches, diced
In a blender, mix all the ingredients except the peaches. Blend until the mix gets thick and pour in a big bowl. Add the peaches to the mix and stir with a spoon or a spatula. Pour the mix in a baking dish, and cook at 350°F (177° C) until cooked, about 30 minutes. Cut in 4 equal bars.
Lemon Quinoa – Yields 4 servings
- 1 cup (128 g) quinoa, uncooked
- 2 cups (473 ml) water
- 1/3 cup (43 g) onion, finely chopped
- 1 tsp (1 g) lemon zest
- 1 tbsp (15 ml) lemon juice
In a medium pot, combine the quinoa and water. Bring the quinoa to a boil, uncovered, at medium heat. When the quinoa is boiling, reduce heat to medium low, add the onion, place the lid on the pot, tilting it to allow steam to escape, and cook until the quinoa is tender and liquid is absorbed. Once the quinoa is cooked lemon zest and lemon juice.
With the recipes in these blogs, plus the recipes in the Pure 21 Program Book, you have a full arsenal of ideas to try as you carry the Pure 21 lifestyle into your everyday life beyond these three weeks. Remember, you can always alter these recipes to fit your taste or tweak them to make new dishes that excite you.