This Is How You Eat Clean and Eat Steak

1. Heat 1 teaspoon olive oil in a skillet over medium heat and add red pepper. Sauté for about 5 minutes, or until soft. Add the mushrooms, garbanzo beans, and salt and heat until warmed through, about 2 minutes. Remove from pan.
2. Whisk together 2 eggs and about 1 tablespoon of water.
3. Add another 2 teaspoons oil to the pan and pour in egg mixture, swirling the eggs to coat the bottom of the pan and cooking until firm.
4. Flip egg round over (or leave as is if you like a slightly runnier omelet) to cook other side.
5. Add the veggie-bean mixture to the egg round and fold in half to create an omelet.

NUTRIENT TOTALS
Calories: 360.8
Protein: 17.7 grams
Carbohydrates: 16.5 grams
Dietary Fiber: 6.454 grams
Total Sugars: 3.431 grams
Total Fat: 25.6 grams
Saturated Fat: 5.185 grams
Sodium: 542 milligrams

1. In a small bowl, whisk olive oil, salt, turmeric, apple cider vinegar, black pepper, cumin, and cinnamon.
2. Toss collard greens with shredded carrot, date, pistachios, and tofu.
3. Pour the turmeric dressing over top and toss lightly to coat.

NUTRIENT TOTALS
Calories: 458.5
Protein: 25.7 grams
Carbohydrates: 37 grams
Dietary Fiber: 10.2 grams
Total Sugars: 20.1 grams
Total Fat: 27.3 grams
Saturated Fat: 3.733 grams
Sodium: 361.2 milligrams

1. Spread a thin layer of almond butter onto each disk.
2. Sprinkle cacao nibs.

NUTRIENT TOTALS
Calories: 154.4
Protein: 2.894 grams
Carbohydrates: 17.6 grams
Dietary Fiber: 3.432 grams
Total Sugars: 7.962 grams
Total Fat: 9.78 grams
Saturated Fat: 3.219 grams
Sodium: 49.3 milligrams

1. Preheat oven to 425°F. Slice 2 parsnips, lengthwise, into 1/4-inch strips. Slice half a zucchini into 1/4-inch disks. Toss parsnips and zucchini with 2 teaspoons olive oil and salt and arrange in a single layer on an aluminum-foil- or parchment-paper-lined baking sheet.
2. Turn oven temp down to 400°F and bake for 20 minutes, turning once.
3. Remove veggies and heat the broiler on high.
4. Heat an oven-safe skillet with 1 teaspoon olive oil over high heat. Lightly salt and pepper both sides of the beef tenderloin and add to the skillet to cook until bottom of steak is browned, about 3 minutes. Without flipping, place the entire skillet under the broiler to cook until medium, about 3 minutes under the broiler.
5. Serve half (4 ounces) of the steak with the parsnip fries and zucchini disks and save the other half of the steak for Day 7.

NUTRIENT TOTALS
Calories: 503
Protein: 35.8 grams
Carbohydrates: 38.9 grams
Dietary Fiber: 10.8 grams
Total Sugars: 12 grams
Total Fat: 23.2 grams
Saturated Fat: 5.417 grams
Sodium: 385.4 milligrams

1. In a blender, combine almond milk, cacao powder, coconut oil, honey, and a handful of ice.
2. Blend until smooth.

NUTRIENT TOTALS
Calories: 167.8
Protein: 2.215 grams
Carbohydrates: 20.1 grams
Dietary Fiber: 2.439 grams
Total Sugars: 17.3 grams
Total Fat: 13.7 grams
Saturated Fat: 7.909 grams
Sodium: 136.2 milligrams