2019-01-01_Clean_Eating

cleaneating.com 55

Chicken

Zoodle

Soup

SERVES 6.
HANDS-ON TIME: 25 MINUTES.
TOTAL TIME: 6 HOURS, 30 MINUTES.

Chicken noodle soup is the ultimate
comfort food. This makeover uses
zucchini noodles (aka zoodles)
instead of wheat noodles and a
variety of herbs to amp up the
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broth that’s made with Whole30-
compliant ingredients.

2 lb boneless, skinless
chicken thighs, cut
into 1-inch pieces

6 cups chicken broth or
chicken bone broth

3 carrots, sliced

3 stalks celery with leaves,
chopped ¼ inch thick

1 large white onion,
coarsely chopped

1 tbsp fresh lemon juice

1 tsp each dried thyme
and dried marjoram

1 tsp sea salt + additional
to taste

½ tsp ground black pepper

• additional to taste

1 bay leaf

1 10-oz pkg zucchini noodles,
or 2 small zucchini,
spiralized (TIP: Cut
long noodles into
smaller pieces.)

coarse ground black
pepper, optional

fresh thyme
leaves, optional

1. In a 6-quart slow cooker, combine
   chicken, broth, carrots, celery,
   onion, lemon juice, dried thyme,
   marjoram, salt, pepper and bay leaf.
   Stir to combine.


2. Cover and cook on low for 6 hours
   or on high for 3 hours. Remove and
   discard bay leaf. Turn the slow
   cooker to high if using the low
   setting. Add the zucchini noodles.
   Cover and cook for 5 minutes or
   until noodles are tender. Season
   with additional salt and pepper.


3. If desired, top servings with
   coarse ground black pepper and
   fresh thyme (if using).

PER SERVING (1⁄6 of recipe): Calories: 259,

Fat: 6 g, Sat. Fat: 2 g, Monounsaturated

Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 9 g,

Fiber: 2 g, Sugars: 6 g, Protein: 40 g,

Sodium: 942 mg, Cholesterol: 142 mg

Spicy Italian

Pot Roast

SERVES 6.

HANDS-ON TIME: 30 MINUTES.

TOTAL TIME: 8 HOURS, 30 MINUTES.

Our team was seriously impressed

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to-make roast. Pop it into the slow

cooker before you head to work

and come home to a comforting

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ingredients to ensure they are

Whole30 compliant.

1 2½-lb chuck roast

1 tsp sea salt

½ tsp ground black pepper

2 tbsp extra-virgin olive oil

1 lb fingerling potatoes

1 lb carrots, cut into

1-inch pieces

2 yellow onions,

coarsely chopped

4 cups beef broth or beef

bone broth

1 28-oz BPA-free can diced

tomatoes, with juices

1 16-oz jar sliced pepperoncini,

drained, half of liquid

reserved

1 tsp Italian seasoning

1 tbsp paprika

¼ tsp ground cayenne

pepper, optional

6 cloves garlic, peeled

1 bay leaf

chopped fresh

flat-leaf parsley

1. Sprinkle roast with salt and
   pepper. In a large heavy skillet on
   medium, heat oil. Add roast and
   cook until browned on both sides,
   about 6 minutes.


2. Transfer roast to a 6-quart
   slow cooker. Add potatoes,
   carrots, onions, broth, tomatoes,
   pepperoncini with reserved liquid,
   Italian seasoning, paprika, cayenne
   (if using), garlic and bay leaf.


3. Cover and cook on low for 8 to
   10 hours or on high for 4½ to
   5 hours. Discard bay leaf.


4. Use a slotted spoon to transfer
   meat and vegetables to a platter;
   drizzle with cooking liquid and
   sprinkle with parsley.

NOTE: This roast can also be served

as a stew. Simply break up the

cooked roast into smaller chunks.

Divide the roast, vegetables and

cooking liquid among bowls and

sprinkle servings with parsley.

PER SERVING (1⁄6 of recipe): Calories: 662,

Fat: 39 g, Sat. Fat: 14 g, Monounsaturated

Fat: 18 g, Polyunsaturated Fat: 2 g, Carbs: 34 g,

Fiber: 7 g, Sugars: 12 g, Protein 43 g,

Sodium: 1,877 mg, Cholesterol: 172 mg

P GF 30 W

GF 30 W