Day 4 Recipes: Clean-Eating Plan

1. Heat the 1 teaspoon olive oil in a medium skillet over medium heat. Add the mushrooms, and sauté until tender, about 5 minutes. Add the quinoa to heat through.
2. Remove the quinoa mixture, and add the remaining 1/2 teaspoon olive oil to the skillet. Cook the egg to desired doneness, about 3-4 minutes for over easy.
3. Place the egg on top of the quinoa mixture, and top with the avocado and a pinch of sea salt.

Calories: 359.8
Protein: 14.2 grams
Carbohydrate: 34 grams
Dietary Fiber: 6.513 grams
Total Sugars: 2.394 grams
Total Fat: 19.5 grams
Saturated Fat: 3.54 grams

1. Sauté the kale and tofu in 1 1/2 teaspoons olive oil in a medium skillet over medium-high heat until the tofu is golden and the kale is wilted.
2. Set aside. In the same pan, over medium heat, add the remaining teaspoon oil, and cook the egg in a single layer until it's firm.
3. Sprinkle on the kale mixture and za'atar chickpeas, and fold in half. Heat until golden on both sides, about 30 seconds more on each side.

1. Whisk together the vinegar, oil, salt, and cumin.
2. Pour the mixture over the beans and celery, and toss to coat.

Calories: 143.1
Protein: 6.484 grams
Carbohydrate: 19.2 grams
Dietary Fiber: 4.63 grams
Total Sugars: .8 gram
Total Fat: 4.797 grams
Saturated Fat: .699 gram

1. Whisk the matcha, honey, and coconut oil into the water until smooth. Stir in the milk. If you don’t have matcha, brew a cup of strong green tea instead and add the honey, oil, and "milk."

Calories: 159.6
Protein: 2.4 grams
Carbohydrate: 15.8 grams
Dietary Fiber: 2.4 grams
Total Sugars: 11.9 grams
Total Fat: 15 grams
Saturated Fat: 7.771 grams