Day 1 Recipes: Clean-Eating Plan

1. Preheat the oven to 350°F.
2. Puree the bananas, spinach, and strawberries in a blender.
3. In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
4. Pour the smoothie mixture into the bowl and mix well.
5. Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
6. Spoon in the batter, filling each cup about three quarters full.
7. Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
8. Allow the muffins to cool on a rack, and enjoy!

Makes 14 muffins. Here's the nutritional information for one muffin.

Source: Calorie Count

1. Cook the noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
2. Puree the peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/8 cup cilantro in a blender or food processor until smooth and creamy, adding 1 to 2 tablespoons of warm water to thin, if necessary.
3. Toss together the noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with the remaining cilantro.

To make the curry:

• Heat the oil in a pan, and sauté the onions, garlic, and fresh ginger for seven minutes.
• Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach.
• Heat on low for six hours (or on high for four hours).
• Before serving, stir in the spinach, and heat for five more minutes.

To make the rice:

• Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.

Source: Calorie Count

1. Whisk together the oil, vinegar, and salt.
2. Drizzle the mixture over the kale, carrot, and cucumber, and toss to coat.

Calories: 94.8
Protein: 3.425 grams
Carbohydrate: 10.7 grams
Dietary Fiber: 2.513 grams
Total Sugars: 2.856 grams
Total Fat: 5.218 grams
Saturated Fat: .693 gram

1. Preheat the oven to 400ºF. Toast the za'atar and cumin seeds in a small skillet over medium heat until their aroma becomes pronounced and they begin to brown slightly. Transfer the spices to a spice grinder, and pulse until powdery.
2. Toss together the spices, chickpeas, olive oil, cayenne, salt, and sugar in a large bowl until the chickpeas are evenly coated. Spread the chickpeas out in a single layer on a half-sheet pan and roast for 25-35 minutes, or until golden-brown and crunchy.