Recipes For Day 13 of Our 2018 Clean-Eating Plan

Get the Full StoryChia-Coconut Confetti Banana From C&J Nutrition


1 banana

4 teaspoons peanut butter

2 teaspoons chia seeds

2 teaspoons unsweetened shredded coconut


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.


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

Average votes :

Print recipe

Prep Notes:

Use remaining brussels sprouts from last night's dinner.

Tofu Brussels Sprouts Salad From C&J Nutrition


2 teaspoons olive oil

2 teaspoons apple cider vinegar

1 2 teaspoon Dijon mustard

1 4 teaspoon honey

Pinch sea salt

1 cup roasted potatoes

1 2 cup cubed firm tofu

2 cups roasted brussels sprouts


Whisk together oil, vinegar, mustard, honey, and salt. Combine potatoes, tofu, and brussels sprouts, drizzle with dressing, and toss to coat.

Eat cold or warm up in microwave.


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

Average votes :

Print recipe

Prep Notes:

Eat remaining dip from Day 11.

PB Cookie Dip Apple From C&J Nutrition


Leftover dip

1 2 apple, sliced


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


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

Average votes :

Print recipe

Prep Notes:

Hard-boil two eggs for lunch tomorrow and refrigerate.

Citrus Chickpea Salad From C&J Nutrition


1 medium fennel bulb, sliced about 2 cups sliced

1 1 2 cups rinsed and drained canned chickpeas

4 teaspoons olive oil, divided

1 tablespoon freshly squeezed orange juice

1 8 teaspoon ground cumin

1 2 teaspoon minced garlic

1 4 teaspoon sea salt

1 4 cup chopped fresh orange segments


Preheat oven to 400 F. 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.

Once fennel and beans are done baking, gently toss in chopped orange and bake until orange is heated through, about another 2 minutes.

Drizzle with remaining half of dressing before serving.


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

Average votes :

Print recipe

Chocolate-Coconut Cookies From C&J Nutrition


Leftover cookies


Eat the remaining 4 chocolate-coconut cookies you made on Day 8.


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

Average votes :

Print recipe

Look Ahead