We can't say we saved the best for last, since all the recipes are delicious. But the last day of the Clean-Eating Plan will not let you down.
Notes
Use leftover congee from Day 13.
Ingredients
- 1 serving congee
1 egg
1 egg white
1/2 teaspoons olive oil
Directions
- Heat olive oil in a skillet over medium-high heat and cook the egg and egg white to your liking, about 2 minutes each side for over easy.
- Heat congee in the microwave until steaming hot and top with the egg.
NUTRIENT TOTALS
Calories: 346.1
Protein: 28.6 grams
Carbohydrate: 39.9 grams
Dietary Fiber: 4.565 grams
Total Sugars: 2.11 grams
Total Fat: 8.466 grams
Saturated Fat: 2.102 grams
Sodium: 914.4 milligrams
Notes
Use leftover spaghetti squash from Day 12 dinner.
Use leftover avocado pesto from Day 12 dinner.
Ingredients
- 1/3 cooked spaghetti squash
1 cup frozen and thawed cooked edamame
1 portion of avocado pesto
1/2 cup chopped tomato
Pinch black pepper
Directions
- Toss the spaghetti squash with the pesto to coat and then lightly toss in the edamame and tomato.
- Sprinkle with pepper.
- Serve cold or heat up in the microwave.
NUTRIENT TOTALS
Calories: 463.8
Protein: 27.5 grams
Carbohydrate: 45.5 grams
Dietary Fiber: 18 grams
Total Sugars: 14.3 grams
Total Fat: 22.8 grams
Saturated Fat: 2.91 grams
Sodium: 654.1 milligrams
Ingredients
- 1 tablespoon peanut butter
3/4 cup unsweetened almond milk
3/4 cup grapes
1/2 cup ice
Directions
- Combine peanut butter, almond milk, and grapes in a blender and blend until smooth.
- Add ice and blend again until frothy.
NUTRIENT TOTALS
Calories: 194.7
Protein: 6.63 grams
Carbohydrate: 25.4 grams
Dietary Fiber: 3.779 grams
Total Sugars: 19 grams
Total Fat: 12.7 grams
Saturated Fat: 1.708 grams
Sodium: 140 milligrams
Ingredients
- 2 cups chopped cauliflower
1 tablespoon olive oil, divided
1 portobello mushroom, sliced
1 cup canned black beans, rinsed and drained
1/4 avocado, mashed
1/4 teaspoon minced garlic
2 teaspoons lemon juice
1/4 teaspoon salt, divided
1 tablespoon hemp seeds
Pinch black pepper
Directions
- Preheat oven to 425°F.
- Toss cauliflower with 2 teaspoons oil and 1/8 teaspoon salt and spread out on a baking sheet.
- Bake at 425°F until golden and tender, about 25 minutes, stirring once.
- While cauliflower cooks, heat the remaining teaspoon of oil in a skillet over medium-high heat.
- Sauté the mushrooms until tender, about 5 minutes, stirring often. Turn off heat and add black beans to warm.
- In a small bowl, combine avocado, garlic, lemon juice, and remaining 1/8 teaspoon salt.
- Stir until completely smooth.
- Toss cauliflower with black beans and mushrooms and drizzle with the avocado cream, hemp seeds, and black pepper.
NUTRIENT TOTALS
Calories: 516
Protein: 24.6 grams
Carbohydrate: 56.8 grams
Dietary Fiber: 23.7 grams
Total Sugars: 5.783 grams
Total Fat: 24 grams
Saturated Fat: 3 grams
Sodium: 648 milligrams
Ingredients
- 1 teaspoon tahini
1/2 teaspoon maple syrup
1 kiwi
Directions
- Heat broiler on high.
- Slice kiwi in half lengthwise.
- Broil until steaming hot and starting to brown, about 2 minutes.
- Stir together tahini and syrup until smooth and drizzle over kiwi halves.
NUTRIENT TOTALS
Calories: 122.5
Protein: 2.549 grams
Carbohydrate: 17.7 grams
Dietary Fiber: 3.201 grams
Total Sugars: 10.8 grams
Total Fat: 5.731 grams
Saturated Fat: .77 grams
Sodium: 14.3 milligrams
Congratulations! You did it!