Skip Nav
Orangetheory OTbeat Burn Review
Health News
I Tested Orangetheory's New Heart Rate Monitor and It Makes the Workout 10 Times Better
Workouts
You Can Thank These Songs For Getting You Through All Your 2018 Workouts
Healthy Recipes
22 Keto-Friendly Salads That Will Re-Energize Your Sunday Meal Prep
Weight Loss
Here's What You Should Do Every Day of the Week to Lose Weight, According to a Trainer
Bob Harper
Bob Harper Shares His 9 Best Weight-Loss Tips to Get You Motivated

Day 14: 2018 Clean-Eating Recipes

Recipes For Day 14 of Our Clean-Eating Plan 2018

Prep Notes:

  • Use the remaining potatoes you roasted on Day 12.
  • Veggie Hash

    From C&J Nutrition

    Veggie-Packed Breakfast Hash

    Ingredients

    1. 2 teaspoons olive oil
    2. 1/4 cup diced red onion
    3. 1 cup chopped kale
    4. 1 cup diced roasted potatoes
    5. 1/3 avocado, chopped
    6. 1/2 cup diced tomato
    7. Pinch of salt and pepper

    Directions

    1. Saute onion in olive oil over medium heat until soft, about 5 minutes. Add kale and potato and cook until kale is wilted and potatoes are heated through, about 3 more minutes.
    2. Remove from heat and stir in avocado, tomato, and a pinch of salt and pepper.

    NUTRIENT TOTALS

    Calories: 320.6
    Protein: 7.832 g
    Carbohydrate: 40.8 g
    Dietary Fiber: 8.657 g
    Total Sugars: 6.294 g
    Total Fat: 16.5 g
    Saturated Fat: 2.34 g
    Sodium: 61.9 mg

    Prep Notes:

  • Use eggs you hard-boiled last night.
  • Eat the remaining quinoa pilaf made on Day 12.
  • Avocado Egg Salad + Quinoa Pilaf

    From C&J Nutrition

    Avocado Egg Salad in Collard Cups

    Ingredients

    1. 1/3 avocado, mashed
    2. 1/2 teaspoon Dijon mustard
    3. Pinch of salt
    4. 2 hard-boiled eggs, peeled
    5. 1/4 cup diced carrot
    6. 1 large collard green, stem removed and leaf cut in half to form 4 pieces (Blanch the collard leaf before cutting if you prefer a softer texture or keep it raw if you like the crunch)
    7. 3/4 cup cranberry-walnut quinoa pilaf (leftover from Day 12 dinner)

    Directions

    1. Stir together the avocado, mustard, and salt. Gently mash egg with a fork until it crumbles into chunks. Stir egg and carrot into the avocado mixture until combined.
    2. Serve with collard pieces, using them to like wraps to eat the egg salad. Serve quinoa pilaf on the side.

    NUTRIENT TOTALS

    Calories: 458
    Protein: 21.7 g
    Carbohydrate: 45 g
    Dietary Fiber: 9.249 g
    Total Sugars: 8.548 g
    Total Fat: 22.8 g
    Saturated Fat: 4.641 g
    Sodium: 181.7 mg

    PB&J Oatmeal Bar

    From C&J Nutrition

    PB&J Oatmeal Bar | Snack

    Ingredients

    1. Leftover PB&J bar

    Directions

    1. Eat half of a PB&J oatmeal breakfast bar made on Day 8.

    NUTRIENT TOTALS

    Calories: 184.2
    Protein: 7.201 g
    Carbohydrate: 19 g
    Dietary Fiber: 4.715 g
    Total Sugars: 6.055 g
    Total Fat: 9.805 g
    Saturated Fat: 2.997 g
    Sodium: 38.9 mg

    Prep Notes:

  • Use the remaining quinoa made on Day 11.
  • Roasted Veggie Tofu Stacks

    From C&J Nutrition

    Roasted Veggie and Tofu Stacks Over Quinoa

    Ingredients

    1. 1/2 cup cubed firm tofu
    2. 1 teaspoon minced garlic
    3. 1/8 teaspoon sea salt
    4. 1/8 teaspoon ground cumin
    5. 4 teaspoons olive oil, divided
    6. 1 medium tomato, sliced
    7. 3 tablespoons finely chopped carrot
    8. 4 1/4-inch slices of eggplant (sliced widthwise)
    9. 1/2 cup cooked quinoa

    Directions

    1. Preheat oven to 450ºF.
    2. Mash tofu with a fork until it resembles crumbs. Mix with garlic, salt, cumin, and 2 teaspoons olive oil and set aside. Heat remaining 2 teaspoons of olive oil over medium heat and cook eggplant until golden on both sides, about 4 minutes per side. Remove from heat.
    3. Place one slice of eggplant onto a parchment-lined baking dish and top with a slice of tomato, 1 tablespoon of carrot, and 1/3 of the tofu mixture. Layer on another piece of eggplant and continue this process of layers until you end with the final slice of eggplant. Think of it like a mini lasagna.
    4. Sprinkle with a pinch of salt and bake until eggplant has a buttery texture, about 45 minutes. Serve over 1/2 cup cooked quinoa.

    NUTRIENT TOTALS

    Calories: 553.3
    Protein: 28.3 g
    Carbohydrate: 48.6 g
    Dietary Fiber: 18.1 g
    Total Sugars: 11.7 g
    Total Fat: 31.6 g
    Saturated Fat: 4.428 g
    Sodium: 177.2 mg

    Frozen Peanut-Butter-Chocolate Bites

    From C&J Nutrition

    Frozen Peanut-Butter-Chocolate Bites | Recipe

    Ingredients

    1. Leftover bites

    Directions

    1. Eat remaining two peanut butter bites made on Day 11.

    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

    Congrats! You ate clean for two weeks. Hope you feel great.

    From Our Partners
    Verilux HappyLight Touch Review
    Salmonella Outbreak in Chicken October 2018
    Is It OK to Take Allergy and Cold Medicine Together?
    Gluten-Free, Dairy-Free Instant Pot Brownie Recipe
    Keto Salad Meal-Prep Ideas
    Healthy Sheet Pan Meal Ideas
    Butternut Squash Slow-Cooker Recipes
    Can You Work Out If You Have a Cold?
    Culture Republick Probiotic Ice Cream Review
    Healthy Tailgating Snacks and Appetizers
    Anxiety Tattoos
    High-Protein Healthy Dessert Recipes
    From Our Partners
    Latest Fitness
    All the Latest From Ryan Reynolds