Recipes For Day 13 of Our 2018 Clean-Eating Plan

Chia-Coconut Confetti Banana

Ingredients

  1. 1 banana
  2. 4 teaspoons peanut butter
  3. 2 teaspoons chia seeds
  4. 2 teaspoons unsweetened shredded coconut

Directions

  1. Slice the banana in half lengthwise. Spread each half with 2 teaspoons peanut butter and sprinkle each with 1 teaspoon chia seeds and 1 teaspoon coconut.

NUTRIENT TOTALS

Calories: 311.9
Protein: 8.559 g
Carbohydrate: 39.9 g
Dietary Fiber: 8.564 g
Total Sugars: 18.8 g
Total Fat: 16 g
Saturated Fat: 4.441 g
Sodium: 7.625 mg

Information

Category
Breakfast/Brunch

Prep Notes:

  • Use remaining brussels sprouts from last night's dinner.
  • Tofu Brussels Sprouts Salad

    Ingredients

    1. 2 teaspoons olive oil
    2. 2 teaspoons apple cider vinegar
    3. 1/2 teaspoon Dijon mustard
    4. 1/4 teaspoon honey
    5. Pinch sea salt
    6. 1 cup roasted potatoes
    7. 1/2 cup cubed firm tofu
    8. 2 cups roasted brussels sprouts

    Directions

    1. Whisk together oil, vinegar, mustard, honey, and salt. Combine potatoes, tofu, and brussels sprouts, drizzle with dressing, and toss to coat.
    2. Eat cold or warm up in microwave.

    NUTRIENT TOTALS

    Calories: 448.5
    Protein: 28.7 g
    Carbohydrate: 46.7 g
    Dietary Fiber: 12.1 g
    Total Sugars: 7.532 g
    Total Fat: 20.6 g
    Saturated Fat: 2.981 g
    Sodium: 88.9 mg

    Information

    Category
    Main Dishes

    Prep Notes:

  • Eat remaining dip from Day 11.
  • PB Cookie Dip + Apple

    Ingredients

    1. Leftover dip
    2. 1/2 apple, sliced

    Directions

    1. Eat remaining cookie dip from Day 11 with half a sliced apple.

    NUTRIENT TOTALS

    Calories: 156.8
    Protein: 4.913 g
    Carbohydrate: 25.5 g
    Dietary Fiber: 5.98 g
    Total Sugars: 13.6 g
    Total Fat: 5.162 g
    Saturated Fat: .924 g
    Sodium: 85.1 mg

    Information

    Category
    Snacks

    Prep Notes:

  • Hard-boil two eggs for lunch tomorrow and refrigerate.
  • Citrus Chickpea Salad

    Ingredients

    1. 1 medium fennel bulb, sliced (about 2 cups sliced)
    2. 1 1/2 cups rinsed and drained canned chickpeas
    3. 4 teaspoons olive oil, divided
    4. 1 tablespoon freshly squeezed orange juice
    5. 1/8 teaspoon ground cumin
    6. 1/2 teaspoon minced garlic
    7. 1/4 teaspoon sea salt
    8. 1/4 cup chopped fresh orange segments

    Directions

    1. Preheat oven to 400ºF. Toss fennel and chickpeas with 2 teaspoons olive oil and spread out over a parchment-lined baking sheet. Bake until the fennel is soft and golden, about 40 minutes. Whisk together orange juice, remaining 2 teaspoons of olive oil, cumin, garlic, and salt and drizzle half the mixture over the fennel and beans halfway through baking.
    2. Once fennel and beans are done baking, gently toss in chopped orange and bake until orange is heated through, about another 2 minutes.
    3. Drizzle with remaining half of dressing before serving.

    NUTRIENT TOTALS

    Calories: 539
    Protein: 18.2 g
    Carbohydrate: 66.1 g
    Dietary Fiber: 28 g
    Total Sugars: 9.887 g
    Total Fat: 24.1 g
    Saturated Fat: 3.072 g
    Sodium: 950.9 mg

    Information

    Category
    Main Dishes

    Chocolate-Coconut Cookies

    Ingredients

    1. Leftover cookies

    Directions

    1. Eat the remaining 4 chocolate-coconut cookies you made on 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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