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2-Week Clean-Eating Plan: Day 5 | Recipes

Day 5 Recipes: Clean-Eating Plan

Breakfast: "Sweet Potato Pie" Smoothie

Note: This recipe uses one leftover potato from day three and leftover tofu from day four.

"Sweet Potato Pie" Smoothie

"Sweet Potato Pie" Smoothie

"Sweet Potato Pie" Smoothie Makes the Perfect Weight-Loss Breakfast


1 cooked sweet potato, peeled (if you have a high-powered blender, you can leave the skin on)
1 1/2 cups unsweetened almond milk
3 tablespoons chopped pecans
3 ounces soft tofu
1/8 teaspoon cinnamon
Handful of ice


  1. Place all the ingredients in a blender, and blend on high until smooth.
  2. Add a handful of ice, and blend again.

Calories: 341.9
Protein: 12.3 grams
Carbohydrate: 34.8 grams
Dietary Fiber: 10.1 grams
Total Sugars: 6.658 grams
Total Fat: 25.5 grams
Saturated Fat: 1.639 grams


Calories per serving

Lunch: Avocado-Salmon Salad With Kale and White Beans

Note: Save 1/3 of the avocado-salmon salad for your snack tomorrow.

Avocado-Salmon Salad With Kale and White Beans


1 Hass avocado, mashed
1 5-ounce can wild salmon, drained and flaked
1/4 cup diced celery
1/4 cup diced carrot
Pinch of sea salt
Pinch of chili powder
1/2 cup chopped kale
2 teaspoons balsamic vinegar
1/4 cup rinsed and drained canned white beans


  1. Mix avocado, salmon, celery, carrot, sea salt, and paprika together until fully combined. Set aside and refergerate 1/3 of the salad in for tomorrow’s snack.
  2. Spread salmon mixture onto a slice of sprouted grain bread.
  3. Toss the kale and white beans with vinegar and serve alongside the open-faced sandwich.

Calories: 457
Protein: 23.9 g
Carbohydrate: 47.2 g
Dietary Fiber: 14.8 g
Total Sugars: 5.165 g
Total Fat: 20.1 g
Saturated Fat: 3.688 g

Dinner: Soba Noodle Soup

Note: This recipe makes two servings; save one for tomorrow's lunch.

Prep: For tomorrow's tofu scramble breakfast, cut a sweet potato into 1/2 inch cubes and steam until soft.

Soba Noodle Kale Soup With Sesame Oil


4 cups chicken broth or chicken bone broth
2 cups diced carrot
4 cups chopped kale
6 ounces dried low-sodium soba noodles
4 teaspoons toasted sesame oil


  1. Heat the chicken bone broth in a saucepan over medium-high heat.
  2. When the broth boils, add the diced carrot, turn to a simmer, and cover. Simmer until the carrot begins to soften, about 10 minutes.
  3. Add the kale and soba noodles. Simmer until the soba noodles are cooked, about 6 more minutes.
  4. Divide into 2 portions and save 1 for lunch tomorrow.
  5. Drizzle each portion with 2 teaspoons toasted sesame oil before serving.

Calories: 505.6
Protein: 35.1 grams
Carbohydrate: 76.9 grams
Dietary Fiber: 6.264 grams
Total Sugars: 6.067 grams
Total Fat: 11 grams

Snack: Orange Slices With Cinnamon Peanut Butter

Orange Slices With Cinnamon Peanut Butter


1 tablespoon smooth peanut butter
1/8 teaspoon ground cinnamon
1 orange, peeled


  1. Stir the cinnamon into the peanut butter, and use it as a spread/dip for the orange slices.

Calories: 155.6
Protein: 5.246 grams
Carbohydrate: 18.5 grams
Dietary Fiber: 4.104 grams
Total Sugars: 13.7 grams
Total Fat: 8.22 grams
Saturated Fat: 1.666 grams

Treat: Navitas Naturals Maca Maple Cashews

Note: Eat one ounce of cashews. If you can't find this specific variety, or don't want this flavor, feel free to treat yourself with one ounce of raw or roasted cashews — just opt for unsalted.

Image Source: POPSUGAR Photography/Sarah Lipoff
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