When you get home with your groceries, wash, dry and prep your greens before putting them away in the fridge. This little trick will make you far more likely to toss them up for salads, layer on sandwiches or stir into soups and stews. Be sure to store your greens with a damp cloth or towel in a resealable bag to keep them at their freshest. Use greens in pastas, wraps, sandwiches, stews and soups, or enjoy them raw paired with your favorite Clean Eating salad dressing, like the one in our Easy Garlic Chile Greens.
10 cups greens (such as spinach, watercress, bok choy), torn or thinly sliced into bite-size pieces
1/4 cup grape seed oil
1/4 cup rice vinegar
1 red chile pepper, minced
1 clove garlic, puréed
1 tbsp pure maple syrup
1/8 tsp sea salt
Ground black pepper, to taste
In a large bowl, mix together greens and set aside.
To a Mason jar, add remaining ingredients and shake until emulsified.
Just before serving, add dressing to greens and toss. To store for later use, keep greens with a damp paper towel in a zip-top bag and store dressing in Mason jar with lid. Refrigerate until ready to use.
Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.
This fiery hot sauce is fantastic served as a dip for oven-roasted chicken fingers, on the side of broiled or grilled steak, spread sparingly on sandwiches and burgers or mixed with whole-wheat couscous studded with chickpeas, chopped dried apricots, tomatoes and scallions.