Recipes For Day 8 of Our 2018 Clean-Eating Plan

1. Preheat oven to 350ºF. Coat an 8x8-inch baking dish with cooking spray or rub with oil.
2. Blend the raspberries and honey in a blender or food processor until pureed, scraping down sides as needed, about 1 minute. Stir in chia seeds and set aside.
3. Blend 1 cup of the oats in a blender or food processor until ground down to flour, about 45 seconds.
4. In a large bowl, stir the oat flour, remaining 1 1/2 cups of rolled oats, cinnamon, salt, and baking powder together to combine.
5. In a separate bowl, whisk together the eggs, egg whites, bananas, peanut butter, and coconut oil. Stir the egg mixture into the flour mixture until just combined. Gently stir in chopped peanuts.
6. Pour half the batter into the prepared pan. Gently spread the raspberry jam over top. Pour the remaining half of the batter over the jam layer. Bake until firm, with a golden top, about 75 minutes. Allow to cool before slicing. Slice into 8 even pieces. Eat one bar for today's breakfast.

NUTRIENT TOTALS

Calories: 368.4
Protein: 14.4 g
Carbohydrate: 38 g
Dietary Fiber: 9.431 g
Total Sugars: 12.1 g
Total Fat: 19.6 g
Saturated Fat: 5.9 g
Sodium: 77.9 mg

1. Pack all foods and enjoy for lunch.

NUTRIENT TOTALS

Calories: 450.3
Protein: 21.6 g
Carbohydrate: 39.4 g
Dietary Fiber: 8.837 g
Total Sugars: 16.1 g
Total Fat: 24.3 g
Saturated Fat: 4.923 g
Sodium: 340.8 mg

1. Blend dates in a small blender or food processor until broken into crumb-like pieces. Add coconut, lemon juice, and lemon zest and puree until mixture is smooth. Pulse chia seeds into the mixture until just combined.
2. Form mixture into 4 balls. Eat 1 bite as a snack today.

NUTRIENT TOTALS

Calories: 163.3
Protein: 2.257 g
Carbohydrate: 23.2 g
Dietary Fiber: 5.586 g
Total Sugars: 16.6 g
Total Fat: 8.311 g
Saturated Fat: 5.642 g
Sodium: 4.87 mg

1. Preheat oven to 400ºF. Slice potato in half, widthwise, and then cut each half into 4 wedges. Slice carrot into 1/2-inch coins. Toss potato and carrot with 1 teaspoon olive oil and a pinch of salt and pepper and place on a parchment-lined baking sheet. Bake until they begin to soften, about 20 minutes.
2. In a small blender or food processor, puree all pesto ingredients. Add water, if needed, 1 tablespoon at a time, to create the consistency of applesauce. Set aside 2 tablespoons of pesto for lunch tomorrow. Spread remaining pesto onto the tops of the cod fillets.
3. Place cod fillets onto the baking sheet next to the veggies and bake until cod is cooked through and potatoes and carrots are soft and golden, about 20 minutes.
4. Serve 1 cod fillet with carrots and potatoes. Save second cod fillet for tomorrow's lunch (Day 9).

NUTRIENT TOTALS

Calories: 517.2
Protein: 37.2 g
Carbohydrate: 65.4 g
Dietary Fiber: 11.1 g
Total Sugars: 7.75 g
Total Fat: 13.1 g
Saturated Fat: 1.77 g
Sodium: 494.3 mg

1. Preheat oven to 325ºF. Whip egg whites until stiff peaks form. Add cacao powder and whip until combined. Add honey and whip again until incorporated. Gently fold in the coconut, trying not to deflate the egg whites. Then fold in the chocolate chips.
2. Drop mixture into 12 mounds on a parchment-lined baking sheet and bake until golden on top and firm, about 45 minutes. Cool completely before eating.
3. Eat 4 cookies now and save 8 for treats on Days 10 and 13.

NUTRIENT TOTALS

Calories: 123.9
Protein: 5.073 g
Carbohydrate: 14.1 g
Dietary Fiber: 2.7 g
Total Sugars: 10.3 g
Total Fat: 6.918 g
Saturated Fat: 5.318 g
Sodium: 59 mg