Monday, January 4, 2010

Happy New Year by Tosca Reno

Tosca's New Book is HERE: The Eat-Clean Diet Recharged!I’m so excited to start the year off by announcing the arrival of my new book, The Eat-Clean Diet® Recharged! It is officially available in all fine bookstores across North America!

This all-new book has 100 more pages, 50 new recipes, fresh meal plans and new chapters on longevity, reducing cellulite and tightening loose skin, how to start exercising, getting and staying motivated and over 20 testimonials from readers like you!

On top of all of that, when you purchase the book, you get a free gift from my publisher — an Eat-Clean Diet® Shopping Bag and two trial issues of Clean Eating magazine*!

In celebration of the book’s release, I’m sharing one of my favorite recipes! It’s perfect for those cold days of January!

Asian Noodle Bowls from
The Eat-Clean Diet® Recharged!
Asian Noodle Bowl

Prepartion TimeYield: 4 servings
Preparation time: 30 minutes
Cooking time: 25 minutes

  • 2 large boneless, skinless chicken breasts, sliced into 1/4-inch strips
  • 2 Tbsp / 30 ml low-sodium soy sauce
  • 1 tsp / 5 ml fresh ginger, minced
  • 1 clove garlic, passed through a garlic press
  • 2 Tbsp / 30 ml rice wine vinegar
  • 2 Tbsp / 30 ml toasted sesame oil
  • 4 cups / 960 ml low-sodium chicken or vegetable broth
  • 1 package / 8 oz dry soba noodles or Asian noodles
  • 1/2 cup / 120 ml frozen peas
  • 2 cups / 480 ml broccoli spears
  • 1/4 cup / 60 ml thinly sliced sweet red pepper
  • 1 small carrot, peeled and grated
  • 4 green onions, thinly sliced on the diagonal
  • 4 generous handfuls spinach
  • 1/4 cup / 60 ml roasted peanuts, chopped (optional)

1. Combine chicken, soy sauce, ginger, garlic, rice wine vinegar and toasted sesame oil in a small saucepan. Over medium heat begin to heat mixture.

2. Add broth and bring to a gentle boil. Continue cooking until chicken is no longer pink – at least 10 minutes.

3. Add noodles, peas, broccoli and red pepper. Cook until broccoli turns bright green and is tender-crisp. Reduce head and let sit, covered.

4. Sit in carrot and green onion.

5. When ready to serve, divide spinach leaves among four bowls at the bottom of each bowl. Ladle soup into each bowl, making sure to divide ingredients as evenly as possible. Garnish with peanuts (if using).

Prepartion Time
TOSCA'S TIP: Add bok choy, nappa cabbage, rapini or other greens to up the nutrient value of this dish!

Nutritional Value for Two-Cup Serving of Soup:

Calories: 459 Calories from Fat: 65 Total Fat: 6 g Saturated Fat: 1 g
Total Carbs: 56 g Fiber: 5 g Protein: 46 g Sodium: 937 mg Cholesterol: 69 mg

Happy New Year!

Tosca Reno

P.S. Do you like this newsletter? Share it with a friend or family member.

*For more details, see insert inside of the book. Free bag and trial are offered through MAIL-IN

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