WHAT TO EAT: DINNER

 

 

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Alright guys. We're nearing the end of our WHAT TO EAT series. Don't cry, we still have one more and it's all about that sweet tooth and snacks to keep you going during the day. ARE YOU LOVING IT? Finding it helpful? From the responses + emails + comments I've received over the past three weeks, I'd say you're LOVING it and enjoying the guidance Heidi has given us all, me included. I'm so glad, cause I LOVE IT TOO. The food is yummy and simple to make. Heidi knows her stuff and I'm feeling GREAT. You? Even if you're just getting started, just found this post or just found me. {HELLO + WELCOME} Take a look back, I'm certain you'll find some valuable information + delicious recipes that Heidi has shared. Maybe you're starting on Monday? Ha! That's my favorite thing to say.
Or Hey, it's June 1st. today. Either way... all the WHAT TO EAT series BREAKFAST + LUNCH + DINNER posts are linked at the bottom of this one or just search ' WHAT TO EAT' on the blog. 

 

How about this new logo of Heidi's? Pretty snazzy, huh? Love the tag line. I'll take a hard core and bum.... STAT. Serious though, It's so her. GREAT heart and hard body. I'm lucky to have her in my life. We all are now. I'll stop raving about her for a minute and let you keep reading down. I know you came here for the DINNER ideas. Here you go...


***DISCLAIMER*** 
Again, I'M NOT A DIETITIANEXPERT OR CLAIM TO KNOW IT ALLTHIS IS NOT ABOUT WEIGHT AND SHAMING BODY IMAGE. So, save the emails. I'm just a 39 year old mother of 2, that works hard in the gym weekly, loves a cocktail + pizza on the weekends and *tries* to keep my eating clean Monday-Friday. This post is to share what I eat and what I've learned from BODY BY HEIDI. That's all. 


ALL OF HEIDI'S RECIPES BELOW ARE MADE FOR MEAL PREP PURPOSES + GIVING YOU LARGER PORTIONS TO HELP SIMPLIFY THE CLEAN EATING PROCESS
AND SET YOU UP FOR WEEKLY SUCCESS 


DINNER

Roasted Lemon Salmon + Asparagus & Tomatoes photo | clean food crush

Roasted Lemon Salmon + Asparagus & Tomatoes
photo | clean food crush

Asian Meatballs + Rice Noodle Salad photo | Heidi

Asian Meatballs + Rice Noodle Salad
photo | Heidi

Grilled Caribbean Pork + Mango Salsa + Coconut Rice photo | Heidi

Grilled Caribbean Pork + Mango Salsa + Coconut Rice
photo | Heidi

Thai Ground Beef Salad photo | Heidi 

Thai Ground Beef Salad
photo | Heidi 


WHAT HEIDI SAYS

Dinner time meals should be smaller than lunch and will consist of a lean protein and vegetables. Complex carbs should try and be avoided at dinner time. For example.... rice, quinoa, chips, crackers, gluten-free pasta. Also, using a smaller plate helps for portion control. Make sure you have enough protein at dinner, so you can feel satisfied and curb any late-night snacking. Having enough protein is also very important for muscle/body rebuilding, which is mostly done at night while you sleep. -Heidi

RECIPES 


Lemon Salmon +Roasted Asparagus & Tomatoes

 

 

 

  • 1.5 lbs fresh organic asparagus, chopped into 2-3 inch pieces
  • 1 organic red onion, sliced
  • 1 pkg organic cherry tomatoes
  • 4 (4 oz) Line Caught Salmon filets
  • Avocado oil cooking spray
  • 4 Tbsp olive oil, divided
  • 1 fresh organic lemon, sliced into rounds
  • kosher salt + freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1/4 cup Flat leaf/Italian Parsley, chopped


Preheat oven to 425 degrees F. Spray a large sheet pan with olive oil cooking spray, OR simply cover with parchment paper. Lay asparagus and red onions on sheet pan and spray with cooking Avocado spray, sprinkle with salt and pepper.
Roast asparagus/onions in your preheated oven for about 10 minutes, then remove pan from oven. Rub salmon filets with 2 Tbsp olive oil, fresh garlic, and lemon zest. Spray tomatoes with EVOO.
Arrange all ingredients evenly on the same sheet pan, including lemon slices. Sprinkle with salt and pepper, and the chopped parsley. Place your sheet pan, now holding all ingredients, back into the oven for another 10-13 minutes, or just until Salmon begins to flake.
Serve with fresh lemon wedges + the rest of the parsley + lemon juice + EVOO + salt + pepper for flavor.

*serves 4, but can be doubled for weekly meal prep purposes 


Thai Ground Beef Salad

 


This dish is to be served into lettuce boats. I like to use butter lettuce. Romaine boats can be used as well. Small side of brown rice can be served on the side if you are not watching your carb intake.

 

 

  • 2 tbsp Jasmine rice (uncooked)
  • 1 lb. lean grass fed organic ground beef
  • 4 tbsp fresh lime juice
  • 1 tbsp Fish sauce
  • 1/2 cup shallot, thinly sliced
  • 2 tsp ginger, minced
  • 4 scallions, chopped
  • 1/4 c mint leaves, chopped
  • 1/4 cup cilantro, chopped
  • 2 tbsp Sriracha sauce
  • 2 tsp. coconut palm sugar
  • 1-2 heads organic Butter lettuce leaves


Toast rice in a dry skillet with no oil, over med heat until golden brown.
Remove from pan and let cool. Next, brown ground beef in the same pan. When 75% done add 1/2 of the
lime juice, fish sauce, shallots, and ginger. Cook until beef is done. Remove
from heat. Add scallions, mint, cilantro, Sriracha, palm sugar and the rest of the
lime juice. mix well. Add cooled rice to a spice grinder/blender and grind into a sandy
powder. Add to meat mixture and mix well. Spoon beef mixture into doubled up lettuce boats. Add more Sriracha if needed. *This can also be served with brown rice if not watching carbs.

Serves 4 or can be doubled for weekly meal planning purposes.


Grilled Caribbean Pork LoiN + mango salsa
OVER coconut rice

 

  • 3-4 lb Pork Tenderloin

Rub pork loin with olive oil. Apply rub on entire loin. Grill on med-high temp for about 5-7 mins per side or to your preference. Internal temperature should be 160°. Remove from grill and let rest for 5 minutes before slicing. 

 

Jerk dry ruB
 

 

• 1  1/2 tbsp Allspice
•6 tbsp Kosher salt
•5 tbsp garlic powder
•6 tbsp coconut palm sugar
•1 tbsp chipotle chili powder
• 1 1/2 tsp ground cloves
• 2 tbsp dried thyme
• 2 tbsp black pepper
• 1 tbsp cinnamon

 

Mix all together and store in an air tight container in spice pantrY. This is a large recipe, making enough for the summer grilling season. Also great on grilled chicken + fish. 

 

Mango Salsa


• 3 ripe mangos, peeled and diced
• 1  red bell pepper, diced
• 1/2  small red onion, minced
• 2  Serrano or jalepeno peppers (depending on spice level) serranos more mild
• 6 scallion, chopped
• 1  handful cilantro, chopped
• 2 tbsp fresh lime juice, fresh squeezed

*Combine all ingredients in an air tight container to save leftovers. 

Coconut ricE


• 1 can organic light coconut milk
•  1  1/4 c water
•  pinch salt
•  1  1/2 cup brown jasmine rice

Rinse rice. Bring all ingredients to a boil then turn down to a
simmer and cook with lid on until rice is cooked through, about 20-25 minutes. 

*serves 4 


Asian Meatballs with rice noodle salaD 

 

Meatballs

  • 2  1/2 lbs organic ground turkey 
  • 2 eggs
  • 2 tsp fresh ginger (I use frozen fresh cubed herbs from trader joes to save) 
  • 4 tsp fresh garlic (trader joes cubes)
  • 1 tsp kosher salt
  • 1/2 c cilantro, chopped
  • 6 scallions, chopped
  • 2 tbsp GF Tamari
  • 4 tbsp sesame oil

 

Heat oven to 350 F. 

Mix all of the above minus the oil in a large mixing bowl. Drop meat mixture balls into a heated skillet with sesame oil. Brown each side. Transfer to a cookie sheet and finish off in 350° oven for 10 minutes 

 

Rice Noodle salad

 

Salad

  • 2 packages pad Thai rice noodles
  • 1  handful of each chopped- cilantro, scallions, mint
  • 1 seedless cucumber, julienned 
  • 1 large carrot, grated

 

Dressing

 

 

  • 3 Serrano or Fresno peppers, finely diced
  • 4-5 cloves of garlic (Trader Joes cubes)
  • 6 tbsp organic Eden brown rice vinegar
  • 3 tbsp coconut palm sugar 
  • 3 tbsp fish sauce
  • 6 tbsp fresh lime juice
  • 3 tbsp organic sesame oil

 

Mix all the ingredients together for dressing in a small container with lid and shake until mixed well. Cook noodles as directed and rinse with cool water. Add all ingredients and noodles to a bowl, along with the dressing. Toss and enjoy. 

*serves 4-6 or can be doubled for weekly meal planning 


HEIDI AND I ARE HAPPY TO BRING YOU THE
WHAT TO EAT SERIES
A weekly 4 part series over the next month. It post every Wednesday night at 8pm CST. 

| BREAKFAST May 18th  | LUNCH May 25th | DINNER June 1st | SNACKS + DESSERTS June 8th | 

~It will include 4 meal ideas + recipes + Heidi's wisdom~

Missed the BREAKFAST or LUNCH series post? No problem, it's right here (breakfast) + here (lunch)

IF YOU'RE INTERESTED IN A CUSTOM EATING PLAN + FITNESS ROUTINE etc. Contact Heidi directly via message on her Facebook page Body By Heidi here