chef jordan’s tips to eating clean

“i cheat!”

In a recent interview, I was asked about my journey to clean eating and how I’m able to maintain such clean eating habits.

I cheat!

Although I eat clean most of the time, I let myself cheat every once in a while. I’ll enjoy a beer, eat a tomato or snack on a bag of potato chips. I think it’s important to cheat and give in to your cravings. After all, it’s life so let’s live it!

The other thing that allows me to eat clean is preparation. Preparation. PREPARATION!

We all have busy lives. In the busyness, we forget to buy that last ingredient for dinner or pull those homemade entrees from the freezer. Before you know it, you’ve arrived home late from work, just in time for dinner except there isn’t any! We all do it. Even those who have been trained in a kitchen. Yes! Even me.

So, what I’ve done to avoid ordering sushi or going out to my favorite rotisserie chicken place again, is to always make sure I have a few key ingredients at the ready in my kitchen. This way, I can still create something that tastes great and is good for me, in a pinch!

chef jordan’s top ten pantry items

1. Cooked quinoa is my number one go-to pantry ingredient. I always have a few liters of cooked quinoa stocked in my fridge. Which sounds like a lot, but I use it all the time! It can be easily added to salad, soups, stews, eggs, entrees and more. Quinoa will replace rice or pasta in most dishes and re-heating it in a hot pan creates a risotto-like texture that can deliciously compliment a seared piece of chicken or fish. If it’s cooked, I’ll use it. If it’s not I’ll think twice. And then probably order in. So, having this one item ready to use can really be a game-changer.
2. Chopped Kale is another ingredient always found in my refrigerator. It’s a heartier green which makes it way more versatile than Romaine lettuce or spinach. It lends itself well to omelets, soups or salads and tastes just as good simply sautéed on its’s own. Here’s the trick; when your kale comes home from the grocery store, soak it in a bowl of ice water for a few minutes, then gently shake off the excess water and finely chop the greens. Store in an air-tight-container for up to ten days and enjoy! This soak not only removes the dirt but also rehydrates your kale, which adds days to its shelf life.
3. Pesto adds flavor to everything and has become a staple in my home. There are so many different kinds. From a roasted Poblano pepper pesto to the more familiar basil and garlic to an amazing caramelized green onion, any pesto flavor rocks. I make mine ahead of time and either freeze the sauce in ice cube trays or keep a jar full ready to go in my fridge. Steamed carrots or asparagus are transformed when tossed with a tablespoon of pesto! A bowl of quinoa or legume pasta plus your favorite pesto equals an instant meal. Pesto also makes an excellent marinade for fish and meats. I even use it instead of store-bought salad dressing. I just squeeze and mix the juice of a lemon with a few tablespoons of pesto and I have an instant flavorful vinaigrette! The uses are endless so feel free to get creative.
4. Maple Syrup has tons of sweet flavor and is my sugar replacement. I use it in everything from coffee to desserts to baking and cooking. It’s so versatile. Maple syrup makes a great glaze on fish, meat or sweet potato and adds instant flavor to any vinaigrette. One of its best characteristics is its ability to become hard candy just like refined sugar. That means I can still make candied walnuts and lollipops with a healthier option.
5. Cornmeal is one of my favorites. Not only does it bloom to five or six times its original size, it can be used for breakfast, lunch, and dinner. You can make a quick cornmeal cake for breakfast and top it with maple syrup. You can serve it soft like porridge, or combine it with chopped kale and basil for a simple and delicious dinner. You can even turn leftover cornbread into croutons for salad or into a cornbread pudding for dessert. Cornmeal is seriously under-rated and is also one of my all-time favorite ingredients for backcountry hiking or canoeing.
6. Nut Flours are amazing. They’re packed with nutrition and flavor and are also gluten-free. Toasting a bit of nut flour in a dry pan to top off a soup or salad can transform these simple foods into something extraordinary. Of course, you can also bake and cook with nut flours. For example, I replace bread crumbs with almond flour to get a crispy crunch when cooking my food. Try it – you won’t be disappointed!
7. Raw Cacao Powder is my chocolate. I combine it with maple syrup and can do virtually anything with it that I can with chocolate. From making ice cream to pudding to cookies and cakes. It’s also a great addition to a smoothie in the morning or the main ingredient in a late night cup of hot chocolate.
8. Spices are inexpensive, especially when purchased in bulk, and can transport your meals from places like Mexico, India, Israel and Japan to your table. My pantry is stocked with all sorts of spices! Curry powders and dried fruits along with whole spices like cumin and coriander seeds. I also have smoked spices like Paprika or Chipotle powder and basics like dried rosemary and thyme. Spices are flavor and only take seconds to add. So why not get familiar with a few spices and enjoy creating different tastes! The food I create is simple and typically involves just a few ingredients, but there’s almost always an element of spice. For example, by simply adding curry powder to coconut milk, quinoa and a boneless, skinless chicken breast, I’ve created an immediate Indian inspired dish with a depth of flavor. By switching the spices to smoked paprika, chipotle powder and cumin seeds I’ve now created a southwestern inspired dish with the same main ingredients – just different spices. The world of spice is your sandbox, so have fun and go play in it!
9. Dry beans. If you have only ever used canned beans and have never cooked with dry beans, you are really missing out. Not only do dry beans have multiple uses, you can control how soft the bean is when you eat it. If you treat dry beans like pasta, you can choose to cook them slightly ‘al dente ‘ which will give you a firmer bean. But If you’re making a bean salad, perhaps you want to cook them through just a little more, to get a softer texture. Experiment! Use them in dips, salads or on their own with olive oil, salt and pepper. You’ll be surprised at the uses for this amazing and inexpensive ingredient.
10. Unsweetened coconut milk is my go to for a non-dairy alternative. It works well in both sweet and savory dishes and can be easily found in your local supermarket. From curry and soup to chocolate pudding and cupcakes, coconut milk can really do it all!

I typically have 99% of these ingredients on hand in the event that I need to create something a.s.a.p! But you don’t need to have them all and you don’t need them all right now. Start small. Change one thing. Try making some pesto and use it in your salad or on your steamed veggies. Or try quinoa as a side dish or making pancakes with almond flour. Taste the difference. Get inspired. Then make another change.  When you start with great ingredients, you end up with great food and these small changes will eventually add up to a cleaner, healthier you!