Recipes For Day 14 of Our Clean-Eating Plan 2018

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Use the remaining potatoes you roasted on Day 12.

Veggie Hash From C&J Nutrition


2 teaspoons olive oil

1 4 cup diced red onion

1 cup chopped kale

1 cup diced roasted potatoes

1 3 avocado, chopped

1 2 cup diced tomato

Pinch of salt and pepper


Saute onion in olive oil over medium heat until soft, about 5 minutes. Add kale and potato and cook until kale is wilted and potatoes are heated through, about 3 more minutes.

Remove from heat and stir in avocado, tomato, and a pinch of salt and pepper.


Calories: 320.6

Protein: 7.832 g

Carbohydrate: 40.8 g

Dietary Fiber: 8.657 g

Total Sugars: 6.294 g

Total Fat: 16.5 g

Saturated Fat: 2.34 g

Sodium: 61.9 mg

Information Category Breakfast Brunch

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Prep Notes:

Use eggs you hard-boiled last night.

Eat the remaining quinoa pilaf made on Day 12.

Avocado Egg Salad Quinoa Pilaf From C&J Nutrition


1 3 avocado, mashed

1 2 teaspoon Dijon mustard

Pinch of salt

2 hard-boiled eggs, peeled

1 4 cup diced carrot

1 large collard green, stem removed and leaf cut in half to form 4 pieces Blanch the collard leaf before cutting if you prefer a softer texture or keep it raw if you like the crunch

3 4 cup cranberry-walnut quinoa pilaf leftover from Day 12 dinner


Stir together the avocado, mustard, and salt. Gently mash egg with a fork until it crumbles into chunks. Stir egg and carrot into the avocado mixture until combined.

Serve with collard pieces, using them to like wraps to eat the egg salad. Serve quinoa pilaf on the side.


Calories: 458

Protein: 21.7 g

Carbohydrate: 45 g

Dietary Fiber: 9.249 g

Total Sugars: 8.548 g

Total Fat: 22.8 g

Saturated Fat: 4.641 g

Sodium: 181.7 mg

Information Category Main Dishes

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PB&J Oatmeal Bar From C&J Nutrition


Leftover PB&J bar


Eat half of a PB&J oatmeal breakfast bar made on Day 8.


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

Information Category Snacks

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Prep Notes:

Use the remaining quinoa made on Day 11.

Roasted Veggie Tofu Stacks From C&J Nutrition


1 2 cup cubed firm tofu

1 teaspoon minced garlic

1 8 teaspoon sea salt

1 8 teaspoon ground cumin

4 teaspoons olive oil, divided

1 medium tomato, sliced

3 tablespoons finely chopped carrot

4 1 4-inch slices of eggplant sliced widthwise

1 2 cup cooked quinoa


Preheat oven to 450 F.

Mash tofu with a fork until it resembles crumbs. Mix with garlic, salt, cumin, and 2 teaspoons olive oil and set aside. Heat remaining 2 teaspoons of olive oil over medium heat and cook eggplant until golden on both sides, about 4 minutes per side. Remove from heat.

Place one slice of eggplant onto a parchment-lined baking dish and top with a slice of tomato, 1 tablespoon of carrot, and 1 3 of the tofu mixture. Layer on another piece of eggplant and continue this process of layers until you end with the final slice of eggplant. Think of it like a mini lasagna.

Sprinkle with a pinch of salt and bake until eggplant has a buttery texture, about 45 minutes. Serve over 1 2 cup cooked quinoa.


Calories: 553.3

Protein: 28.3 g

Carbohydrate: 48.6 g

Dietary Fiber: 18.1 g

Total Sugars: 11.7 g

Total Fat: 31.6 g

Saturated Fat: 4.428 g

Sodium: 177.2 mg

Information Category Main Dishes

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Frozen Peanut-Butter-Chocolate Bites From C&J Nutrition


Leftover bites


Eat remaining two peanut butter bites made on Day 11.


Calories: 144.5

Protein: 4.455 g

Carbohydrate: 9.839 g

Dietary Fiber: 1.579 g

Total Sugars: 7.198 g

Total Fat: 11.2 g

Saturated Fat: 3.51 g

Sodium: 3.875 mg

Information Category Desserts

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Congrats! You ate clean for two weeks. Hope you feel great.