A double-dose of Clean Eating dishes.

I've decided to honor my love for food, Clean Eating nonetheless, with two great dishes that cover the savory and sweet side of life.
The main attraction features turmeric and chickpeas in a delicious and hearty stew. Turmeric is a "superfood spice". It promotes many genes in the body to function better, as well, it has been shown to exhibit antioxidant, anti-inflammatory, antiviral and antibacterial properties.Chickpeas are a great source of zinc, folate and protein. They are low in fat and can help lower cholesterol.
The star of the show is an espresso crème brûlée which features only five simple ingredients and has a seemingly complex, deep flavor sure to leave coffee lovers weak in the knees!!

INGREDIENTS:

• 2 small cartons coconut milk
• 1 large onion and 1 carrot, chopped
• 2 garlic cloves, minced
• 1 knob ginger, peeled and grated
• 1 large sweet potato, peeled and chopped
• 1 to 2 tbsp Thai yellow curry paste
• 1 pineapple, peeled, cored and chopped
• 1 tbsp ground turmeric
• 1 tsp sea salt
• 1 tbsp coconut oil
• 2 cups cooked or canned chickpeas
• 1 sweet red bell pepper, seeded, deveined, chopped

INSTRUCTIONS:

ONE: Prepare sauce: Heat coconut oil in a large saucepan over medium-high heat. Add all ingredients except red pepper and chickpeas.
TWO: Bring to a boil. Reduce and simmer for 40 minutes.
THREE: Add chickpeas and peppers and let simmer for another 10 minutes.
FOUR: Serve over brown rice or in a soup bowl.

Nutrients per serving (1/8 of recipe): Calories: 303, Total Fat: 20 g, Sat. Fat: 17 g, Carbs: 27 g, Fiber: 6 g, Sugars: 7 g, Protein: 6 g, Sodium: 417 mg, Cholesterol: 0 mg

INGREDIENTS:

• 13 1/2 oz 1% milk
• 2 tsp instant espresso powder
• 5 large egg yolks
• 1 tsp pure vanilla extract
• 3 tbsp plus 5 tsp evaporated cane sugar, divided

INSTRUCTIONS:

ONE: Preheat oven to 300 degrees fahrenheit. Place 5 4-oz ramekins in a large baking pan. Fill with enough boiling water to cover ramekins halfway.
TWO: In a medium saucepan, combine milk and espresso powder. Place on medium-low heat until mixture just begins to steam, about 3 to 4 minutes. Set aside.
THREE: Meanwhile, in a large bowl,combine egg yolks, vanilla and 3 tbsp cane sugar. Whisk or use an electric hand mixer to beat until mixture thickens and turns pale yellow in color, about 2 minutes. Add 1 tbsp milk-espresso mixture, stirring constantly. Pour mixture into ramekins, dividing evenly. Transfer to oven and bake until set, about 50 minutes. Carefully remove from oven. NOTE: They may jiggle slightly when removed from oven. Let cool to room temperate in water bath, about 30 minutes.
FOUR: Arrange oven rack in highest position and preheat broiler. Transfer ramekins to a baking sheet and sprinkle each with 1 tsp cane sugar. Transfer to oven and broil until cane juice melts and caramelizes, 3 to 5 minutes. (Alternately, brown tops with a small torch). Serve immediately.

Nutrients per serving (1/8 of recipe): Calories: 136, Total Fat: 5 g, Sat. Fat: 2 g, Carbs: 16 g, Fiber: 0 g, Sugars: 15 g, Protein: 6 g, Sodium: 59 mg, Cholesterol: 210 mg