Recipes For Day 9 of Our 2018 Clean-Eating Plan

1. Mash one of the bananas until smooth and whisk it into the almond milk. Whisk in the chia seeds, vanilla, and ground cinnamon. If you prefer a smoother chia pudding (if you don't love the texture of whole chia seeds), then place mixture in blender and puree until chia seeds are broken apart, about 1 minute.
2. Cover and store in the refrigerator overnight, stirring occasionally if you remember (it's not a big deal if you don't, but the chia seeds will likely settle and the mixture will separate less if stirred).
3. In the morning, stir the pudding to mix any settled chia seeds. Divide the chia pudding between two jars. Top this morning's jar with half a sliced banana and 1 tablespoon of walnuts. Put a lid on the jar you will store and store the remaining 1 tablespoon of walnuts and half the banana (in its peel) in the fridge until Day 11.

NUTRIENT TOTALS

Calories: 354.3
Protein: 10.2 g
Carbohydrate: 45.2 g
Dietary Fiber: 18.3 g
Total Sugars: 14.7 g
Total Fat: 22.2 g
Saturated Fat: 1.733 g
Sodium: 186.8 mg

1. Whisk the pesto and vinegar together until smooth and pour over the kale. Using your hands, massage the dressing into the kale until the kale starts to wilt and soften. Gently toss the white beans into kale to coat with dressing.
2. Top the kale mixture with the pieces of cod and sprinkle with walnuts.

NUTRIENT TOTALS

Calories: 424.2
Protein: 34.1 g
Carbohydrate: 47.3 g
Dietary Fiber: 11 g
Total Sugars: .778 g
Total Fat: 13.3 g
Saturated Fat: 1.859 g
Sodium: 171.9 mg

1. Eat half of a PB&J oatmeal bar.

NUTRIENT TOTALS

Calories: 184.2
Protein: 7.201 g
Carbohydrate: 19 g
Dietary Fiber: 4.715 g
Total Sugars: 6.055 g
Total Fat: 9.805 g
Saturated Fat: 2.997 g
Sodium: 38.9 mg

1. Saute garlic in oil in a medium skillet over medium heat until soft, about 2 minutes.
2. Add marinara sauce, water, basil, oregano, cinnamon, and lentils, stirring to combine. Bring mixture to a simmer and then reduce heat to low and cook until lentils are soft and liquid is absorbed, about 35-40 minutes. Add more water, if needed.
3. While lentils cook, spiralize the zucchini using a spiralizer or a julienne peeler (here's a video tutorial on using a veggie peeler to make zoodles).
4. When sauce is done cooking, remove half and store in the refrigerator for lunch on Day 10. Keep half the sauce in the skillet and add the zucchini noodles, tossing gently to coat with the lentil sauce. Continue to heat over low heat until zucchini is heated through, about 3 minutes.
5. Drizzle with 1 teaspoon olive oil before serving. Sprinkle with a pinch of sea salt if your marinara sauce didn't have any salt added (if it did, you won't need additional salt).

NUTRIENT TOTALS

Calories: 427.4
Protein: 17.8 g
Carbohydrate: 52.8 g
Dietary Fiber: 21.9 g
Total Sugars: 17 g
Total Fat: 9.671 g
Saturated Fat: 2.356 g
Sodium: 674.9 mg

1. Preheat broiler on high. Slice the grapefruit in half and place, cut sides up, under the broiler until the flesh begins to look puffy, about 2 minutes.
2. Drizzle 1 teaspoon of maple syrup over each half and place under the broiler again until lightly browned, about 2 more minutes.

NUTRIENT TOTALS

Calories: 140.7
Protein: 2.092 g
Carbohydrate: 35.7 g
Dietary Fiber: 3.652 g
Total Sugars: 31 g
Total Fat: .358 g
Saturated Fat: .051 g
Sodium: 1.188 mg