Recipes For Day 6 of Our 2018 Clean-Eating Plan

1. Place all ingredients in a blender and blend until smooth.

NUTRIENT TOTALS

Calories: 341.3
Protein: 8.59 g
Carbohydrate: 34.8 g
Dietary Fiber: 9.11 g
Total Sugars: 15.7 g
Total Fat: 20.9 g
Saturated Fat: 2.097 g
Sodium: 269.9 mg

1. Eat remaining serving of chipotle chicken cabbage slaw and remaining portion of cooked brown rice.

NUTRIENT TOTALS

Calories: 459.5
Protein: 30.7 g
Carbohydrate: 52.5 g
Dietary Fiber: 6.153 g
Total Sugars: 6.18 g
Total Fat: 14.3 g
Saturated Fat: 2.342 g
Sodium: 296.4 mg

1. Eat 1 1/4 cups frozen and thawed cooked edamame in the pod. Just follow package directions.

NUTRIENT TOTALS

Calories: 162.2
Protein: 15.1 g
Carbohydrate: 12.7 g
Dietary Fiber: 7.08 g
Total Sugars: 3.658 g
Total Fat: 6.977 g
Saturated Fat: 0 g
Sodium: 8.85 mg

1. Whisk together balsamic vinegar, olive oil, garlic, and salt. Brush each portobello cap with the balsamic dressing, pouring any remaining dressing over the two caps. Let marinate for 10-15 minutes.
2. Meanwhile, mix together mayo, lemon juice, and chili powder and set aside.
3. Heat a medium skillet over medium-high heat. Saute the mushroom caps until browned and tender, about 5 minutes each side. Remove from heat.
4. Heat the burger in the microwave or in the skillet until heated through. Serve the burger between the two portobello caps spread with mayo mixture and topped lettuce and tomato.

NUTRIENT TOTALS

Calories: 410
Protein: 11.9 g
Carbohydrate: 55.8 g
Dietary Fiber: 12.3 g
Total Sugars: 30.1 g
Total Fat: 17.4 g
Saturated Fat: 2.6 g
Sodium: 404.7 mg

1. Eat the 2 remaining almond cocoa truffles.

NUTRIENT TOTALS

Calories: 163.1
Protein: 3.61 g
Carbohydrate: 12.8 g
Dietary Fiber: 2 g
Total Sugars: 5.363 g
Total Fat: 12.4 g
Saturated Fat: 3.112 g
Sodium: 73.7 mg