Recipes For Day 1 of Our 2018 Clean-Eating Plan

1. Preheat oven to 375ºF.
2. Cut pepper lengthwise through the stem to make two halves. Remove seeds and extra membranes. Place each half on a baking sheet, cut side up. Brush each half inside and outside with 1/2 teaspoon of olive oil. Bake for 10 minutes or until pepper halves begin to soften.
3. While peppers bake, mix together beans and salsa in a small bowl.
4. Remove peppers from oven and fill each half with the salsa and black beans mixture. Crack one egg over each pepper half. Bake for an additional 18 minutes or until eggs are cooked to desired doneness (18 minutes should yield slightly runny yolks).
5. Top with avocado and salt and pepper to taste.

NUTRIENT TOTALS

Calories: 328.8
Protein: 19.3 g
Carbohydrate: 28.2 g
Dietary Fiber: 8.427 g
Total Sugars: 9.258 g
Total Fat: 14.8 g
Saturated Fat: 3.865 g
Sodium: 469.2 mg

1. Mash avocado with lemon juice and mayo in a small bowl until relatively smooth, leaving a some chunks if desired.
2. Stir in tuna, corn, onion, salt, and pepper until combined.
3. Wrap tuna salad in the three lettuce leaves and serve with a side of 3/4 cup grapes.

NUTRIENT TOTALS

Calories: 419.7
Protein: 38.4 g
Carbohydrate: 46.6 g
Dietary Fiber: 9.568 g
Total Sugars: 13.5 g
Total Fat: 13.3 g
Saturated Fat: 1.69 g
Sodium: 298 mg

Parsnip Fries

1. Preheat oven to 420ºF. Toss parsnip strips with 2 teaspoons olive oil and place on a parchment or foil-lined baking sheet. Bake for 15 minutes, then turn and bake until soft and golden, about another 10 minutes.
2. Saute sliced onions in 1 teaspoon olive oil over medium heat until nicely caramelized and soft, about 10 minutes. Set aside.

Black Bean Burgers

3. In a medium bowl, mash black beans with a fork, leaving some whole pieces. Add 1/4 cup bulgur wheat, chopped onion, garlic, cumin, salt, and hot sauce. Stir together until well combined and, using hands, form 3 equal round patties.
4. Heat remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add black bean patties and cook about 3 minutes each side, or until golden and crispy on the surfaces and heated through. Remove burgers from skillet and set aside. Add 1 teaspoon olive oil and saute spinach until wilted, about 30 seconds to 1 minute more.
5. Serve one black bean patty on top of sauteed spinach, topped with caramelized onion and drizzled or dipped in mayo. Serve 2/3 of the parsnip fries on the side. Drizzle with additional hot sauce if desired.

NUTRIENT TOTALS

Calories: 534.4
Protein: 13.9 g
Carbohydrate: 63.1 g
Dietary Fiber: 15.2 g
Total Sugars: 10.9 g
Total Fat: 27 g
Saturated Fat: 4.349 g
Sodium: 703.7 mg

Sit down, take a load off, and treat yourself to some chocolate and a cup of herbal tea like chamomile or mint.

NUTRIENT TOTALS

Calories: 164
Protein: 1.7 g
Carbohydrate: 14.9 g
Dietary Fiber: 2.27 g
Total Sugars: 10.4 g
Total Fat: 10.9 g
Saturated Fat: 6.2 g
Sodium: 2.8 mg