Day 13 Recipes: Clean-Eating Plan

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Day 13 Recipes: Clean-Eating Plan

Breakfast: Almond Butter “Quesadilla”

Ingredients

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

Operations

  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.

Ingredients

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

Directions

  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.

Ingredients

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

Directions

  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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