Recipes For Day 10 of Our 2018 Clean-Eating Plan

Prep Notes:

  • If you're using the vegetarian options on this plan, hard-boil an egg for your snack today.
  • Microwave Egg Mug + Avocado

    Ingredients

    1. Egg Mug
    2. 2 eggs
    3. 1 egg white
    4. 2 tablespoons salsa
    5. 1/2 teaspoon olive oil
    6. 1/3 avocado, chopped
    1. On the Side
    2. 1 medium apple

    Directions

    1. Whisk together egg, egg whites, and salsa. Rub the inside of a microwave-safe mug with olive oil and pour in egg mixture. Microwave until the egg begins to firm up, about 30 seconds. Stir, then microwave until egg is fully cooked, about another 20-30 seconds.
    2. Top with avocado and serve with a sliced apple on the side.

    NUTRIENT TOTALS

    Calories: 330.7
    Protein: 18 g
    Carbohydrate: 26.3 g
    Dietary Fiber: 6.967 g
    Total Sugars: 17.1 g
    Total Fat: 18.9 g
    Saturated Fat: 4.382 g
    Sodium: 453.1 mg

    Information

    Category
    Breakfast/Brunch

    Prep Notes:

  • Use leftover lentils from yesterday's dinner.
  • Lentil and Veggie Salad

    Ingredients

    1. 1 serving lentil bolognese
    2. 1 tablespoon balsamic vinegar
    3. 1 teaspoon apple cider vinegar
    4. 1 tablespoon diced red onion
    5. 1/2 cup diced cucumber
    6. 2 cups arugula
    7. 1 tablespoon chopped walnuts

    Directions

    1. Stir the vinegars into the lentil bolognese. Gently stir in the red onion and cucumber.
    2. Place mixture on top of arugula and sprinkle with walnuts.

    NUTRIENT TOTALS

    Calories: 440.4
    Protein: 19.1 g
    Carbohydrate: 53.8 g
    Dietary Fiber: 22.5 g
    Total Sugars: 17.4 g
    Total Fat: 10.2 g
    Saturated Fat: 2.199 g
    Sodium: 675.7 mg

    Information

    Category
    Main Dishes

    Turkey Roll-Ups + Apple

    Ingredients

    1. 1 apple, sliced into 8 wedges
    2. 2 slices nitrite/nitrate-free roasted turkey (Vegetarian swap: Use 1 hard-boiled egg)

    Directions

    1. Cut each slice of turkey into 4 pieces. Wrap each piece of turkey around 1 slice of apple and enjoy.

    NUTRIENT TOTALS

    Calories: 148.3
    Protein: 17.4 g
    Carbohydrate: 19.1 g
    Dietary Fiber: 3.312 g
    Total Sugars: 14.3 g
    Total Fat: .654 g
    Saturated Fat: .175 g
    Sodium: 230.9 mg

    Information

    Category
    Snacks

    Prep Notes:

  • Use leftover zucchini noodles from Day 9 dinner.
  • Save half of this recipe for lunch tomorrow.
  • Garlic-Lemon Shrimp on Zoodles

    Ingredients

    1. 1 large zucchini, spiralized
    2. 1 tablespoon olive oil, divided
    3. 2 cloves garlic, minced
    4. 1/2 teaspoon lemon zest
    5. 1 tablespoon fresh lemon juice
    6. 1/4 teaspoon sea salt
    7. 1 1/2 cups rinsed and drained canned white beans (about half a can)
    8. 10 ounces frozen peeled and cleaned raw shrimp, thawed* (Vegetarian swap: 1 1/2 cups extra firm tofu)
    9. 1 tablespoon + 1 teaspoon chopped toasted pistachios, divided

    Directions

    1. Saute garlic in 2 teaspoons of olive oil over low heat until soft, about 2 minutes. Add zucchini, lemon zest, lemon juice, and salt and continue to cook until zucchini softens, about 5 minutes.
    2. Remove zucchini mixture from pan and turn the heat up to medium. Add remaining teaspoon oil to the pan and add shrimp. Cook until shrimp are pink on both sides and opaque all the way through, about 5 minutes.
    3. Add zucchini noodles and white beans to pan and continue to cook until heated through, about 1 more minute.
    4. Divide mixture in half, topping one half with 1 teaspoon pistachios and storing in a container in the fridge for lunch on Day 11. Top the remaining half with 1 tablespoon pistachios and serve immediately.

    NUTRIENT TOTALS

    Calories: 488.1
    Protein: 45.9 g
    Carbohydrate: 47.8 g
    Dietary Fiber: 11.4 g
    Total Sugars: 4.909 g
    Total Fat: 14.3 g
    Saturated Fat: 1.77 g
    Sodium: 331.7 mg

    Information

    Category
    Main Dishes
    Yield
    2

    Chocolate-Coconut Cookies

    Ingredients

    1. 4 cookies

    Directions

    1. Eat 4 cookies left over from day Day 8.

    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

    Information

    Category
    Desserts

    
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