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Day 7 2018 Clean-Eating Recipes

Recipes For Day 7 of Our 2018 Clean-Eating Plan

Remember to shop for your groceries for Week 2here's the printable shopping list.

Apple French Toast

Apple French Toast

French Toasted Apple Slices With Almond Butter

Ingredients

  1. 1 apple, sliced lengthwise into 6 thin slices
  2. 1 egg
  3. 1 tablespoon unsweetened almond milk
  4. 1/8 teaspoon ground cinnamon
  5. 1/4 teaspoon vanilla extract
  6. 2 teaspoons coconut oil
  7. 1 tablespoon almond butter

Directions

  1. In a shallow bowl, whisk together egg, almond milk, cinnamon, and vanilla.
  2. Dip each apple slice in the egg wash, coating both sides of the apple and letting the excess drip off.
  3. Heat coconut oil in a medium skillet over medium heat. Place each apple slice in the skillet, cooking each side until golden and the apple is tender, about 3 minutes each side.
  4. Drizzle apple slices with almond butter.

NUTRIENT TOTALS

Calories: 320
Protein: 6.198 g
Carbohydrate: 31.1 g
Dietary Fiber: 3.4 g
Total Sugars: 22.7 g
Total Fat: 21.2 g
Saturated Fat: 9.487 g
Sodium: 117.5 mg

Corn, Avocado, and Edamame Salad

Corn, Avocado, and Edamame Salad

Corn, Avocado, and Edamame Salad

Ingredients

  1. 1/2 cup corn kernels, cooked from fresh or frozen and thawed
  2. 1/2 cup cooked out-of-the-shell edamame
  3. 1 tablespoon chopped red onion
  4. 1/2 cup chopped tomato
  5. 1/2 avocado, cut into cubes
  6. 2 teaspoons olive oil
  7. 2 teaspoons red wine vinegar
  8. 1/8 teaspoon salt
  9. 1/8 teaspoon garlic powder
  10. Black pepper to taste

Directions

  1. Combine all ingredients in a bowl and toss to coat.

NUTRIENT TOTALS

Calories: 426.4
Protein: 14.8 g
Carbohydrate: 47.1 g
Dietary Fiber: 13.3 g
Total Sugars: 9.607 g
Total Fat: 24.1 g
Saturated Fat: 3.334 g
Sodium: 21.9 mg

Hard-Boiled Egg and Grapes

Hard-Boiled Egg and Grapes

Hard-Boiled Egg & Grapes

Ingredients

  1. 1 hard-boiled egg
  2. 1 cup grapes

Directions

  1. Eat hard-boiled egg and grapes.

NUTRIENT TOTALS

Calories: 139.1
Protein: 6.87 g
Carbohydrate: 16.3 g
Dietary Fiber: .828 g
Total Sugars: 15.5 g
Total Fat: 5.627 g
Saturated Fat: 1.738 g
Sodium: 63.8 mg

Prep Notes:

  • Use remaining squash cut from Day 3.
  • Roasted Squash + Salmon With Sauteed Spinach

    Roasted Squash + Salmon With Sauteed Spinach

    Roasted Chipotle Butternut Squash and Wild Salmon

    Ingredients

    1. Roasted Squash
    2. 1 1/2 cups cubed butternut squash
    3. 2 teaspoons olive oil
    4. 1/2 teaspoon minced garlic
    5. 1/4 teaspoon kosher salt
    6. 1/8 teaspoon chipotle chili powder
    7. 1/8 teaspoon cumin
    1. Salmon + Spinach
    2. 1/2 teaspoon lemon juice
    3. 6 ounces wild salmon, fresh or frozen and thawed (Vegetarian swap: 1 cup canned white beans, rinsed and drained)
    4. 1 teaspoon olive oil
    5. 1/2 teaspoon minced garlic
    6. 4 cups baby spinach leaves

    Directions

    1. Preheat the oven to 400ºF; line a baking sheet with parchment paper or foil.
    2. In a small bowl, mix 2 teaspoons olive oil with 1/2 teaspoon garlic, salt, chili powder, and cumin. Place butternut squash in the center of the sheet and drizzle with 2/3 of the olive oil mixture, tossing to coat. Spread the butternut squash out on the sheet evenly. Bake for 10 minutes.
    3. Meanwhile, add lemon juice to the remaining olive oil mixture. Brush the top and sides of the salmon with remaining spiced olive oil. After squash has been roasting for 10 minutes, remove the baking sheet from the oven and add salmon to the sheet, making room in the center for the salmon by moving the squash to the outsides. Bake until salmon is flaky and tender and butternut squash is tender, about another 10 minutes.
      Vegetarian swap: Add lemon juice to the remaining spiced olive oil; toss the beans with oil mixture. Add beans to the roasting squash tray during the last 10 minutes of the butternut squash cooking.
    4. Saute spinach in 1 teaspoon olive oil along with remaining 1/2 teaspoon garlic in a medium skillet until wilted.
    5. Serve butternut squash and salmon alongside sauteed spinach.

    NUTRIENT TOTALS

    Calories: 481.1
    Protein: 38.6 g
    Carbohydrate: 28.9 g
    Dietary Fiber: 6.355 g
    Total Sugars: 5.049 g
    Total Fat: 24.9 g
    Saturated Fat: 3.644 g
    Sodium: 440.6 mg

    Honey-Ginger-Lemon Popcorn

    Honey-Ginger-Lemon Popcorn

    Honey-Ginger-Lemon Popcorn

    Ingredients

    1. 2 tablespoons popcorn kernels
    2. 1 teaspoon coconut oil
    3. 1 teaspoon honey
    4. 1/2 teaspoon lemon zest
    5. 1/8 teaspoon ground ginger
    6. 1/8 teaspoon salt

    Directions

    1. Air-pop popcorn kernels and transfer to a medium bowl. If you don't have an air popper, you can pop kernels in the microwave in a brown paper bag that's folded over or use two microwave-safe bowls one on top of each other to act as a cover.
    2. In a small microwave-safe bowl, stir together coconut oil, honey, lemon zest, and ginger. Microwave for 15 seconds or until hot and liquid. Drizzle over the popcorn, tossing to coat. Sprinkle with salt and toss again.

    NUTRIENT TOTALS

    Calories: 139.9
    Protein: 2.685 g
    Carbohydrate: 25.1 g
    Dietary Fiber: 4.01 g
    Total Sugars: 5.743 g
    Total Fat: 5.487 g
    Saturated Fat: 3.882 g
    Sodium: .28 mg

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