Recipes For Day 3 of Our Clean-Eating Plan

1. Brush 2 of the sweet potato slices lightly on both sides with the olive oil. Store the other half of the potato in an airtight container for use on Day 5.
2. Toast the oiled sweet potato slices on high setting until soft and cooked through. Note, you may need to toast them 2-3 times.
3. Layer the sweet potato slices with half an avocado, sliced, and 1 sliced hard-boiled egg. Sprinkle with salt, pepper, and paprika if desired.
4. Serve with the sliced pear.

NUTRIENT TOTALS
Calories: 327.6
Protein: 9.091 grams
Carbohydrate: 31.7 grams
Dietary Fiber: 9.196 grams
Total Sugars: 13.4 grams
Total Fat: 20 grams
Saturated Fat: 3.732 grams
Sodium: 165.3 milligrams

1. In a medium bowl, stir together mayonnaise, apple cider vinegar, and salt until combined.
2. Add buckwheat, chopped chicken, pistachios, carrots, cucumber, and apple, and stir to incorporate dressing.
3. Roll mixture up in 2 collard leaves, folding over both ends, then rolling like a burrito.

NUTRIENT TOTALS
Calories: 436.3
Protein: 27 grams
Carbohydrate: 34 grams
Dietary Fiber: 7.609 grams
Total Sugars: 8.593 grams
Total Fat: 22.8 grams
Saturated Fat: 3.666 grams
Sodium: 480 milligrams

1. Top chia pudding with blueberries and pistachios.

NUTRIENT TOTALS
Calories: 209.4
Protein: 6.364 grams
Carbohydrate: 21.1 grams
Dietary Fiber: 11.5 grams
Total Sugars: 11.4 grams
Total Fat: 11 grams
Saturated Fat: .993 grams
Sodium: 91.1 milligrams

1. Preheat oven to 350ºF.
2. Whisk eggs and egg whites, 1/8 teaspoon salt, and black pepper together in a small bowl.
3. Heat olive oil in a 9-inch oven-safe skillet over medium-high heat. Add onion, potato, and 1/8 teaspoon salt, black pepper, and garlic powder. Cook until potatoes are soft, about 10 minutes.
4. Stir in 1 cup cooked broccoli (left over from Day 2).
5. Add eggs and let set 2 minutes, then transfer the skillet to the oven.
6. Bake an additional 15 minutes or until eggs are firm and cooked through.

NUTRIENT TOTALS
Calories: 436.7
Protein: 25.1 grams
Carbohydrate: 32.4 grams
Dietary Fiber: 6.426 grams
Total Sugars: 7.071 grams
Total Fat: 23.6 grams
Saturated Fat: 5.081 grams
Sodium: 443.1 milligrams

1. Preheat broiler to high.
2. Cut the orange in half crosswise, then cut off a small sliver of the rounded side of each half off so that they each stand upright, with the large cut side up.
3. Remove any seeds. Run a sharp knife between the flesh and peel, then cut slices, following the natural orange segments. This will make your treat easier to eat.
4. Brush the oil and spice mixture over the cut side of each orange half.
5. Broil oranges for 4 to 5 minutes or until heated through.
6. Top the with cashew cream, and drizzle with honey.

Cashew cream:

Makes 5 tablespoons

1. Cover cashews with at least an inch of water and soak for at least 1 hour, and up to 12 hours. (If soaking for longer than an hour, store in the fridge).
2. Drain water from cashews, then add soaked cashews, 1/4 cup filtered water, vanilla extract, salt, and cinnamon to a blender and blend until smooth.
3. Add more water if the mixture needs to be thinner. If you don’t have a high-powered blender or are using a food processor, you may need to pause to scrape down the sides 1-2 times in order to fully blend.

NUTRIENT TOTALS
Calories: 195.1
Protein: 3.39 grams
Carbohydrate: 25.6 grams
Dietary Fiber: 3.569 grams
Total Sugars: 18.7 grams
Total Fat: 10.3 grams
Saturated Fat: 3.681 grams
Sodium: 35.9 milligrams