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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

C&J Nutrition

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


  1. 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

C&J Nutrition


  1. 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

C&J Nutrition


  1. 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

C&J Nutrition


  1. 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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