[1]
Prep Notes:
Use the remaining potatoes you roasted on Day 12.
Ingredients
- 2 teaspoons olive oil
1/4 cup diced red onion
1 cup chopped kale
1 cup diced roasted potatoes
1/3 avocado, chopped
1/2 cup diced tomato
Pinch of salt and pepper
Directions
- 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.
- 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.
Ingredients
- 1/3 avocado, mashed
1/2 teaspoon Dijon mustard
Pinch of salt
2 hard-boiled eggs, peeled
1/4 cup diced carrot
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)
3/4 cup cranberry-walnut quinoa pilaf (leftover from Day 12 dinner)
Directions
- 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.
- 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
Ingredients
- Leftover PB&J bar
Directions
- Eat half of a PB&J oatmeal breakfast bar [5] 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.
Ingredients
- 1/2 cup cubed firm tofu
1 teaspoon minced garlic
1/8 teaspoon sea salt
1/8 teaspoon ground cumin
4 teaspoons olive oil, divided
1 medium tomato, sliced
3 tablespoons finely chopped carrot
4 1/4-inch slices of eggplant (sliced widthwise)
1/2 cup cooked quinoa
Directions
- Preheat oven to 450ºF.
- 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.
- 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.
- 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
Ingredients
- Leftover bites
Directions
- Eat remaining two peanut butter bites [8] 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.
Links:
[1] https://www.popsugar.com/fitness/Clean-Eating-Plan-44266788
[2] http://cjnutrition.com/
[3] http://cjnutrition.com/
[4] http://cjnutrition.com/
[5] https://www.popsugar.com/fitness/Peanut-Butter-Jelly-Oatmeal-Breakfast-Bars-44213144
[6] http://cjnutrition.com/
[7] http://cjnutrition.com/
[8] https://www.popsugar.com/fitness/Frozen-Peanut-Butter-Chocolate-Bites-44213700