Breakast: Spiced Pineapple Smoothie
Ingredients
- 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
Directions
- 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
Ingredients
- 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
Directions
- Mash eggs and avocado together with a fork until desired consistency (or give the mixture a whirl in your food processor).
- Add celery, mayo, lemon juice, salt, and pepper flakes and stir well to combine.
- 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.
Ingredients
- 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
Directions
- In a medium bowl, add chicken strips, lime juice, garlic, chili powder, cumin, and salt.
- Toss the chicken to coat it in the marinade. Cover and let marinate for 20-30 minutes.
- 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.
- Add the remaining 1 teaspoon olive oil and let heat for 1 minute.
- 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.
- 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
Ingredients
- 1 large stalk celery
1 tablespoon almond butter
2 tablespoons dried cranberries
Directions
- 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
Ingredients
- 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
Directions
- Toss apple with 1 teaspoon brown sugar and 1/4 teaspoon cinnamon in a microwave-safe bowl.
- Pour 1 tablespoon water on top and microwave on high until apple is soft, about 2 minutes.
- 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.
- 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.