Recipes For Day 13 of Our 2018 Clean-Eating Plan

1. Slice the banana in half lengthwise. Spread each half with 2 teaspoons peanut butter and sprinkle each with 1 teaspoon chia seeds and 1 teaspoon coconut.

NUTRIENT TOTALS

Calories: 311.9
Protein: 8.559 g
Carbohydrate: 39.9 g
Dietary Fiber: 8.564 g
Total Sugars: 18.8 g
Total Fat: 16 g
Saturated Fat: 4.441 g
Sodium: 7.625 mg

1. Whisk together oil, vinegar, mustard, honey, and salt. Combine potatoes, tofu, and brussels sprouts, drizzle with dressing, and toss to coat.
2. Eat cold or warm up in microwave.

NUTRIENT TOTALS

Calories: 448.5
Protein: 28.7 g
Carbohydrate: 46.7 g
Dietary Fiber: 12.1 g
Total Sugars: 7.532 g
Total Fat: 20.6 g
Saturated Fat: 2.981 g
Sodium: 88.9 mg

1. Eat remaining cookie dip from Day 11 with half 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

1. Preheat oven to 400ºF. Toss fennel and chickpeas with 2 teaspoons olive oil and spread out over a parchment-lined baking sheet. Bake until the fennel is soft and golden, about 40 minutes. Whisk together orange juice, remaining 2 teaspoons of olive oil, cumin, garlic, and salt and drizzle half the mixture over the fennel and beans halfway through baking.
2. Once fennel and beans are done baking, gently toss in chopped orange and bake until orange is heated through, about another 2 minutes.
3. Drizzle with remaining half of dressing before serving.

NUTRIENT TOTALS

Calories: 539
Protein: 18.2 g
Carbohydrate: 66.1 g
Dietary Fiber: 28 g
Total Sugars: 9.887 g
Total Fat: 24.1 g
Saturated Fat: 3.072 g
Sodium: 950.9 mg

1. Eat the remaining 4 chocolate-coconut cookies you made on Day 8.

NUTRIENT TOTALS

Calories: 123.9
Protein: 5.073 g
Carbohydrate: 14.1 g
Dietary Fiber: 2.7 g
Total Sugars: 10.3 g
Total Fat: 6.918 g
Saturated Fat: 5.318 g
Sodium: 59 mg