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2-Week Clean-Eating Plan: Day 13 | Recipes

Recipes For Day 13 of Our Clean-Eating Plan




Breakfast: Almond Butter "Quesadilla"

Almond Butter Pear Breakfast Quesadilla

Almond Butter Pear Breakfast Quesadilla

Ingredients

  1. 1 tablespoon almond butter
  2. 1 (8-10") sprouted grain tortilla
  3. 1 medium pear, sliced
  4. 2 teaspoons dried cranberries
  5. 1/2 teaspoon coconut oil

Directions

  1. Spread almond butter evenly over the tortilla. Arrange the pear slices over 1/2 of the tortilla, then evenly distribute cranberries over the top.
  2. Fold tortilla in half.
  3. Heat 1/2 teaspoon coconut oil in a medium skillet over medium heat and cook folded tortilla until golden and crispy, about 2 minutes on each side.

Calories: 369.1
Protein: 8.949 g
Carbohydrate: 54 g
Dietary Fiber: 10.5 g
Total Sugars: 18.4 g
Total Fat: 15.3 g
Saturated Fat: 3.257 g



Lunch: Turkey Meatloaf With Cucumber Salad and Grapes

Note: Eat one serving of leftover turkey meatloaf from yesterday's dinner along with one cup sliced cucumbers dressed in vinaigrette (1 teaspoon red wine vinegar mixed with 1 teaspoon olive oil) and 1 1/2 cups grapes.



Calories: 432.5
Protein: 31.1 g
Carbohydrate: 36 g
Dietary Fiber: 2.896 g
Total Sugars: 29.4 g
Total Fat: 19.6 g
Saturated Fat: 4.487 g


Dinner: Fish Taco With Black Bean Salsa

Prep: Thaw frozen chicken breast by placing it in the fridge so it will be ready to cook with tomorrow come dinner time.


Chipotle Fish Taco With Spicy Cucumber Black Bean Salsa

Chipotle Fish Taco With Spicy Cucumber Black Bean Salsa

Ingredients

  1. 5-6 ounce cod or tilapia filet
  2. Juice of 1 lime, divided
  3. 1/2 teaspoon chopped garlic
  4. 1 tablespoon chopped cilantro, divided
  5. 2 teaspoons olive oil, divided
  6. 1 teaspoons chipotle chili powder (could sub regular chili powder)
  7. 1/2 teaspoon cumin
  8. 1/4 teaspoon kosher salt, divided
  9. 1/4 cup black beans
  10. 1 tablespoon chopped red onion
  11. 1 tablespoon chopped red pepper
  12. 1/4 of an avocado, chopped
  13. 1 sprouted grain tortilla, warmed

Directions

  1. In a medium bowl, combine 1/2 of lime juice, garlic, cilantro, 1 teaspoon olive oil, chipotle chili powder, cumin, and 1/8 teaspoon salt.
  2. Add fish filet; toss to coat. Cover and let marinate at least 20 minutes, and up to 40 minutes.
  3. In a small bowl, combine black beans, onion, avocado, and red pepper, with 1 teaspoon olive oil, the remaining lime juice, and 1/8 teaspoon salt.
  4. Coat a grill pan with cooking spray and heat to medium-high. Add fish; cook 3 minutes per side. Flake into 1-inch pieces and add to the center of the warmed sprouted grain tortilla.
  5. Top with black bean avocado salsa.

Calories: 490.6
Protein: 14.4 g
Carbohydrate: 65.9 g
Dietary Fiber: 15.1 g
Total Sugars: 6.344 g
Total Fat: 20.7 g
Saturated Fat: 2.977 g



Snack: Walnut Cranberry Trail Mix

Note: Eat the remaining trail mix left over from Day 10.


Treat: Avo Chocolate Mousse

Note: This recipe needs to cool for one hour to set, so be sure to prep it ahead of time.


Avocado Chocolate Mousse

Avocado Chocolate Mousse

Ingredients

  1. 1/3 avocado
  2. 1 1/2 tablespoons unsweetened dark cocoa powder
  3. 1 tablespoon unsweetened vanilla almond milk
  4. 1 tablespoon honey
  5. 1/2 teaspoon vanilla extract
  6. Dash cinnamon

Directions

  1. Combine avocado, cocoa powder, almond milk, honey, vanilla extract, and cinnamon in small blender or food processor and process until smooth.
  2. Spoon into a small bowl and refrigerate covered to set for about 1 hour.

Calories: 160.2
Protein: 2.674 g
Carbohydrate: 26.3 g
Dietary Fiber: 5.863 g
Total Sugars: 17.9 g
Total Fat: 8.128 g
Saturated Fat: 1.608 g



Image Source: POPSUGAR Photography / Sarah Lipoff
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