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2-Week Clean-Eating Plan: Day 14 | Recipes

Day 14 Recipes: Clean-Eating Plan

Breakast: Spiced Pineapple Smoothie

Spiced Pineapple Kale Smoothie


1 cup frozen pineapple
1 1/4 cups unsweetened vanilla almond milk
1 medjool date
2 tablespoons rolled oats
1 tablespoon almond butter
1 cup kale or baby spinach
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon


  1. Add all ingredients to a blender. Blend on high until smooth, about 1 minute.

Calories: 365.5
Protein: 9.187 g
Carbohydrate: 58.3 g
Dietary Fiber: 8.123 g
Total Sugars: 33.1 g
Total Fat: 15.3 g
Saturated Fat: 1.085 g

Lunch: Avocado Egg Salad Wrap

Avocado Egg Salad Wrap


2 large hard boiled eggs, peeled
1/3 of an avocado (you will have leftover avocado from Friday’s dinner)
2 teaspoons mayonnaise
1 teaspoon lemon juice
Dash kosher salt
Dash red pepper flakes (optional)
3 tablespoons chopped celery
Sprouted grain tortilla
1/2 cup baby spinach


  1. Mash eggs and avocado together with a fork until desired consistency (or give the mixture a whirl in your food processor).
  2. Add celery, mayo, lemon juice, salt, and pepper flakes and stir well to combine.
  3. Serve egg salad in a sprouted tortilla topped with baby spinach.

Calories: 449.5
Protein: 20.1 g
Carbohydrate: 30.9 g
Dietary Fiber: 8.72 g
Total Sugars: 2.11 g
Total Fat: 28 g
Saturated Fat: 5.81 g

Dinner: Chicken Fajitas

Note: This recipe uses brown rice left over from Day 10.

Chicken Fajitas Wrapped in Romaine Leaves


4 ounces skinless chicken breast, cut into narrow strips
1 teaspoon lime juice
2 teaspoons olive oil
1/2 clove garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon salt
1/2 red pepper, sliced
1/2 cup sliced yellow onion
1/3 of an avocado
3/4 cup cooked brown rice
2 large romaine leaves


  1. In a medium bowl, add chicken strips, lime juice, garlic, chili powder, cumin, and salt.
  2. Toss the chicken to coat it in the marinade. Cover and let marinate for 20-30 minutes.
  3. In a medium skillet, heat 1 teaspoon olive oil over medium-high heat. Add the onions and peppers and sauté for approximately 10 minutes, or until soft and slightly caramelizing. Remove from the skillet and set aside.
  4. Add the remaining 1 teaspoon olive oil and let heat for 1 minute.
  5. Add the chicken and cook for approximately 6-8 minutes, or until chicken is fully cooked through. Add brown rice at the last minute to heat through.
  6. Fill two romaine leaves with the chicken, veggie, rice mixture, then top with chopped avocado.

Calories: 487
Protein: 30.1 g
Carbohydrate: 47 g
Dietary Fiber: 7.945 g
Total Sugars: 5.845 g
Total Fat: 20.1 g
Saturated Fat: 3.151 g

Snack: Updated Ants on a Log

Updated Ants on a Log


1 large stalk celery
1 tablespoon almond butter
2 tablespoons dried cranberries


  1. Fill celery with almond butter and top with dried cranberries.

Calories: 150.8
Protein: 3.805 g
Carbohydrate: 16.2 g
Dietary Fiber: 3.456 g
Total Sugars: 10.8 g
Total Fat: 9.177 g
Saturated Fat: .705 g

Treat: Apple Crisps

Easy Single-Serving Apple Crisp


1 small apple, chopped
2 teaspoons brown sugar, divided
1/8 teaspoon cinnamon
1 tablespoon rolled oats
1 teaspoon butter (or coconut oil)
1 teaspoon chopped walnuts


  1. Toss apple with 1 teaspoon brown sugar and 1/4 teaspoon cinnamon in a microwave-safe bowl.
  2. Pour 1 tablespoon water on top and microwave on high until apple is soft, about 2 minutes.
  3. Mix 1 tablespoon rolled oats with 1 teaspoon brown sugar, 1 teaspoon unsalted butter, and 1 teaspoon chopped walnuts and place mixture on top of cooked apples.
  4. Microwave for an additional 2 minutes, or until butter and oat mixture begins to incorporate with apples.

Calories: 166.1
Protein: 1.405 g
Carbohydrate: 30.2 g
Dietary Fiber: 4.221 g
Total Sugars: 21.4 g
Total Fat: 5.688 g
Saturated Fat: 2.628 g

The End!

Great job cooking for yourself two weeks. Don't go too crazy now that the clean-eating plan is over. And do remember all the healthy frozen meals stocked in your freezer.

Image Source: POPSUGAR Photography / Sarah Lipoff
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