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Day 6: Clean-Eating Recipes

This Is How You Eat Clean and Eat Steak

Steak can be part of a clean diet. Add parsnip fries and you have yourself one tasty meal — we can't wait for dinner either.

Breakfast: Mushroom-Pepper Omelet


  • Use sautéed mushrooms left over from Day 4 dinner.
  • Ingredients

    1. 1 tablespoon olive oil
    2. 1/3 cup chopped red pepper
    3. 1/2 cup sautéed mushrooms (left over from Day 4 dinner)
    4. 1/3 cup garbanzo beans
    5. 1/8 teaspoon salt
    6. 2 eggs


    1. Heat 1 teaspoon olive oil in a skillet over medium heat and add red pepper. Sauté for about 5 minutes, or until soft. Add the mushrooms, garbanzo beans, and salt and heat until warmed through, about 2 minutes. Remove from pan.
    2. Whisk together 2 eggs and about 1 tablespoon of water.
    3. Add another 2 teaspoons oil to the pan and pour in egg mixture, swirling the eggs to coat the bottom of the pan and cooking until firm.
    4. Flip egg round over (or leave as is if you like a slightly runnier omelet) to cook other side.
    5. Add the veggie-bean mixture to the egg round and fold in half to create an omelet.

    Calories: 360.8
    Protein: 17.7 grams
    Carbohydrates: 16.5 grams
    Dietary Fiber: 6.454 grams
    Total Sugars: 3.431 grams
    Total Fat: 25.6 grams
    Saturated Fat: 5.185 grams
    Sodium: 542 milligrams

    Lunch: Moroccan Slaw With Turmeric Dressing


    1. 2 teaspoons olive oil
    2. 1/8 teaspoon salt
    3. 1/8 teaspoon turmeric
    4. 2 teaspoons apple cider vinegar
    5. Pinch black pepper
    6. Pinch cumin
    7. Pinch cinnamon
    8. 2 cups thinly sliced collard greens
    9. 1/2 cup shredded carrot
    10. 1 medjool date, chopped
    11. 2 tablespoons chopped pistachios
    12. 1/2 cup crumbled extra-firm tofu


    1. In a small bowl, whisk olive oil, salt, turmeric, apple cider vinegar, black pepper, cumin, and cinnamon.
    2. Toss collard greens with shredded carrot, date, pistachios, and tofu.
    3. Pour the turmeric dressing over top and toss lightly to coat.

    Calories: 458.5
    Protein: 25.7 grams
    Carbohydrates: 37 grams
    Dietary Fiber: 10.2 grams
    Total Sugars: 20.1 grams
    Total Fat: 27.3 grams
    Saturated Fat: 3.733 grams
    Sodium: 361.2 milligrams

    Snack: Loaded Banana Slices


    1. 1/2 banana, sliced into 1/4-inch disks
    2. 2 teaspoons almond butter
    3. 1 teaspoon cacao nibs


    1. Spread a thin layer of almond butter onto each disk.
    2. Sprinkle with shredded coconut and cacao nibs.

    Calories: 154.4
    Protein: 2.894 grams
    Carbohydrates: 17.6 grams
    Dietary Fiber: 3.432 grams
    Total Sugars: 7.962 grams
    Total Fat: 9.78 grams
    Saturated Fat: 3.219 grams
    Sodium: 49.3 milligrams

    Dinner: Steak + Parsnip Fries


  • Save 1/2 of steak for tomorrow's lunch
  • Ingredients

    1. 2 parsnips, sliced lengthwise, into 1/4-inch strips
    2. 1/2 zucchini, sliced into 1/4-inch disks
    3. 1 tablespoon olive oil, divided
    4. 1/8 teaspoon salt
    5. 8-ounce beef tenderloin


    1. Preheat oven to 425°F. Slice 2 parsnips, lengthwise, into 1/4-inch strips. Slice half a zucchini into 1/4-inch disks. Toss parsnips and zucchini with 2 teaspoons olive oil and salt and arrange in a single layer on an aluminum-foil- or parchment-paper-lined baking sheet.
    2. Turn oven temp down to 400°F and bake for 20 minutes, turning once.
    3. Remove veggies and heat the broiler on high.
    4. Heat an oven-safe skillet with 1 teaspoon olive oil over high heat. Lightly salt and pepper both sides of the beef tenderloin and add to the skillet to cook until bottom of steak is browned, about 3 minutes. Without flipping, place the entire skillet under the broiler to cook until medium, about 3 minutes under the broiler.
    5. Serve half (4 ounces) of the steak with the parsnip fries and zucchini disks and save the other half of the steak for Day 7.

    Calories: 503
    Protein: 35.8 grams
    Carbohydrates: 38.9 grams
    Dietary Fiber: 10.8 grams
    Total Sugars: 12 grams
    Total Fat: 23.2 grams
    Saturated Fat: 5.417 grams
    Sodium: 385.4 milligrams

    Treat: Chocolate Frost


    1. 3/4 cup unsweetened vanilla almond milk
    2. 1 1/2 teaspoons cacao powder
    3. 1 teaspoon coconut oil
    4. 1 tablespoon honey


    1. In a blender, combine almond milk, cacao powder, coconut oil, honey, and a handful of ice.
    2. Blend until smooth.

    Calories: 167.8
    Protein: 2.215 grams
    Carbohydrates: 20.1 grams
    Dietary Fiber: 2.439 grams
    Total Sugars: 17.3 grams
    Total Fat: 13.7 grams
    Saturated Fat: 7.909 grams
    Sodium: 136.2 milligrams

    Look Ahead

    Check out the recipes for Day 7.

    Image Source: POPSUGAR Photography / Cera Hensley
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