Recipes For Day 13 of Our 2018 Clean-Eating Plan
Get the Full StoryChia-Coconut Confetti Banana From C&J NutritionIngredients
1 banana
4 teaspoons peanut butter
2 teaspoons chia seeds
2 teaspoons unsweetened shredded coconut
Directions
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
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Prep Notes:
Use remaining brussels sprouts from last night's dinner.
Tofu Brussels Sprouts Salad From C&J Nutrition
Ingredients
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
Directions
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.
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
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Prep Notes:
Eat remaining dip from Day 11.
PB Cookie Dip Apple From C&J Nutrition
Ingredients
Leftover dip
1 2 apple, sliced
Directions
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
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Prep Notes:
Hard-boil two eggs for lunch tomorrow and refrigerate.
Citrus Chickpea Salad From C&J Nutrition
Ingredients
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
Directions
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.
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
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Chocolate-Coconut Cookies From C&J Nutrition
Ingredients
Leftover cookies
Directions
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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