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Day 11: 2018 Clean-Eating Recipes

Recipes For Day 11 of Our 2018 Clean-Eating Plan

Classic Chia Pudding

Classic Chia Pudding

Classic Chia Pudding | Recipe

Ingredients

  1. Leftovers from Day 9

Directions

  1. Eat the remaining serving of chia pudding topped with the tablespoon of chopped walnuts and leftover half of banana, sliced.

NUTRIENT TOTALS

Calories: 354.3
Protein: 10.2 g
Carbohydrate: 45.2 g
Dietary Fiber: 18.3 g
Total Sugars: 14.7 g
Total Fat: 22.2 g
Saturated Fat: 1.733 g
Sodium: 186.8 mg

Prep Notes:

  • Eat leftovers from last night's dinner.
  • Garlic-Lemon Shrimp on Zoodles

    Garlic-Lemon Shrimp on Zoodles

    Garlic-Lemon Zucchini Noodles With Shrimp | Recipe

    Ingredients

    1. Leftovers

    Directions

    1. Eat the remaining serving of lemon-garlic shrimp zucchini noodles — you can eat this warm or cold.

    NUTRIENT TOTALS

    Calories: 450.4
    Protein: 45.1 g
    Carbohydrate: 47 g
    Dietary Fiber: 11.2 g
    Total Sugars: 4.707 g
    Total Fat: 10.5 g
    Saturated Fat: 1.495 g
    Sodium: 331.6 mg

    Prep Notes:

  • Save half the dip and half an apple for a snack on Day 13.
  • PB Cookie Dip + Apple

    PB Cookie Dip + Apple

    Peanut Butter Cookie Dip

    Ingredients

    1. 1/2 cup chickpeas
    2. 1 tablespoon peanut butter
    3. 2 teaspoons honey
    4. 1/2 teaspoon vanilla extract
    5. Pinch cinnamon
    6. 1 tablespoon unsweetened almond milk
    7. 1/2 apple, sliced

    Directions

    1. Combine chickpeas, peanut butter, honey, vanilla, cinnamon, and 1 tablespoon almond milk in a blender or food processor and puree until smooth.
    2. Divide the dip in half; save half in a container for Day 13 and serve one half with 1/2 a sliced apple.

    NUTRIENT TOTALS

    Calories: 156.8
    Protein: 4.913 g
    Carbohydrate: 25.5 g
    Dietary Fiber: 5.98 g
    Total Sugars: 13.6 g
    Total Fat: 5.162 g
    Saturated Fat: .924 g
    Sodium: 85.1 mg

    Prep Notes:

  • You'll make extra quinoa for lunches and dinners of Days 12 and 14.
  • To make lunch prep for tomorrow easier, boil one large collard green in water to soften, about 1 minute. Store in refrigerator.
  • Today's treat needs to freeze for an hour, so prep this before making dinner.
  • Tofu + Veggies With Peanut Sauce

    Tofu + Veggies With Peanut Sauce

    Quinoa With Tofu, Veggies, and Peanut Sauce

    Ingredients

    1. 2 cups uncooked quinoa
    2. 3 teaspoons olive oil, divided
    3. 1/2 cup diced yellow onion
    4. 1/2 cup diced carrot
    5. 1 cup chopped collard greens
    6. 1/2 cup cubed firm tofu
    7. 2 teaspoons peanut butter
    8. 1 tablespoon apple cider vinegar
    9. 1 teaspoon soy sauce
    10. 1 teaspoon minced garlic

    Directions

    1. Cook quinoa according to package instructions. Use 1/2 cup for tonight's dinner and refrigerate the rest for meals later in the week.
    2. While quinoa cooks, saute onion and carrot in 1 teaspoon olive oil over medium-low heat until carrot softens and onion just starts to brown, about 10 minutes. Add collard greens and cook just until wilted, another 2 minutes. Remove veggies from pan.
    3. Add remaining 2 teaspoons of oil to skillet and cook tofu over medium heat until golden on all sides, about 7 minutes. Add veggies back to pan and remove from heat.
    4. Whisk together the peanut butter, vinegar, soy sauce, and garlic. Drizzle over veggie mixture and toss gently.
    5. Serve veggie-tofu mixture over 1/2 cup of cooked quinoa.

    NUTRIENT TOTALS

    Calories: 573.4
    Protein: 32.2 g
    Carbohydrate: 47.3 g
    Dietary Fiber: 10.7 g
    Total Sugars: 8.408 g
    Total Fat: 32.5 g
    Saturated Fat: 4.873 g
    Sodium: 769.3 mg

    Prep Notes:

  • Save 2 bites to eat for a treat on Day 14.
  • Frozen PB-Chocolate Bites

    Frozen PB-Chocolate Bites

    Notes

    Serving size: 2 bites

    Frozen Peanut-Butter-Chocolate Bites

    Ingredients

    1. 2 tablespoons creamy peanut butter
    2. 2 tablespoons mini dark chocolate chips

    Directions

    1. Stir together peanut butter and chocolate chips. Place a spoonful into each of 4 sections of an ice cube tray. Freeze for one hour. Pop out two pieces for a treat today.

    NUTRIENT TOTALS

    Calories: 144.5
    Protein: 4.455 g
    Carbohydrate: 9.839 g
    Dietary Fiber: 1.579 g
    Total Sugars: 7.198 g
    Total Fat: 11.2 g
    Saturated Fat: 3.51 g
    Sodium: 3.875 mg

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