Day 13 Recipes: Clean-Eating Plan


Day 13 Recipes: Clean-Eating Plan

Breakfast: Almond Butter “Quesadilla”


1 tablespoon almond butter
1 (8-10″) germinated grain tortilla
1 medium pear, sliced
2 teaspoons dried cranberries
1/2 teaspoon coconut oil


  1. Spread almond butter evenly over the tortilla. Arrange the pear slices over and above 1/2 of the tortilla, then evenly distribute cranberries over the top.
  2. Fail tortilla in half.
  3. Heat 1/2 teaspoon coconut oil in a medium skillet over and above medium heat and cook folded tortilla until golden and crispy, encircling 2 minutes on each side.

Calories: 369.1
Protein: 8.949 g
Carbohydrate: 54 g
Dietary Fiber: 10.5 g
Totality Sugars: 18.4 g
Total Fat: 15.3 g
Saturated Fat: 3.257 g

Lunch: Turkey Meatloaf With Cucumber Salad and Grapes

Note: Eat one be used of leftover turkey meatloaf from yesterday’s dinner along with one cup sliced cucumbers ones glad rags b put on a costume in vinaigrette (1 teaspoon red wine vinegar mixed with 1 teaspoon olive oil) and 1 1/2 cups grapes.

Calories: 432.5
Protein: 31.1 g
Carbohydrate: 36 g
Dietary Fiber: 2.896 g
Whole Sugars: 29.4 g
Total Fat: 19.6 g
Saturated Fat: 4.487 g

Dinner: Fish Taco With Wicked Bean Salsa

Prep: Thaw frozen chicken breast by setting it in the fridge so it will be ready to cook with tomorrow come dinner nonetheless.


5-6 ounce cod or tilapia filet
Juice of 1 lime, divided
1/2 teaspoon chopped garlic
1 tablespoon chopped cilantro, give out
2 teaspoons olive oil, divided
1 teaspoons chipotle chili powder (could sub flat chili powder)
1/2 teaspoon cumin
1/4 teaspoon kosher salt, segregated
1/4 cup black beans
1 tablespoon chopped red onion
1 tablespoon chopped red spray
1/4 of an avocado, chopped
1 sprouted grain tortilla, warmed


  1. In a expedient bowl, combine 1/2 of lime juice, garlic, cilantro, 1 teaspoon olive oil, chipotle chili genius, cumin, and 1/8 teaspoon salt.
  2. Add fish filet; toss to layer. Cover and let marinate at least 20 minutes, and up to 40 minutes.
  3. In a foolish bowl, combine black beans, onion, avocado, and red pepper, with 1 teaspoon olive oil, the unconsumed lime juice, and 1/8 teaspoon salt.
  4. Coat a grill n with cooking spread and heat to medium-high. Add fish; cook 3 minutes per side. Flake into 1-inch pieces and add to the center of the keened sprouted grain tortilla.
  5. Top with black bean avocado salsa.

Calories: 490.6
Protein: 14.4 g
Carbohydrate: 65.9 g
Dietary Fiber: 15.1 g
Downright Sugars: 6.344 g
Total Fat: 20.7 g
Saturated Fat: 2.977 g

Snack: Walnut Cranberry Fall Mix

Note: Eat the remaining trail mix left over from Day 10.

Treat: Avo Chocolate Mousse

Note: This programme needs to cool for one hour to set, so be sure to prep it ahead of time.


1/3 avocado
1 1/2 tablespoons unsweetened ill-lighted cocoa powder
1 tablespoon unsweetened vanilla almond milk
1 tablespoon honey
1/2 teaspoon vanilla wrench
Dash cinnamon


  1. Combine avocado, cocoa powder, almond out, honey, vanilla extract, and cinnamon in small blender or food processor and treat until smooth.
  2. Spoon into a small bowl and refrigerate covered to set for not far from 1 hour.

Calories: 160.2
Protein: 2.674 g
Carbohydrate: 26.3 g
Dietary Fiber: 5.863 g
Complete Sugars: 17.9 g
Total Fat: 8.128 g
Saturated Fat: 1.608 g

/ Sarah Lipoff

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