Day 14 Recipes: Clean-Eating Plan


Day 14 Recipes: Clean-Eating Plan

Breakast: Spiced Pineapple Smoothie


1 cup ice up pineapple
1 1/4 cups unsweetened vanilla almond milk
1 medjool period
2 tablespoons rolled oats
1 tablespoon almond butter
1 cup kale or baby spinach
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon


  1. Add all ingredients to a blender. Blend on high until smooth, about 1 with it.

Calories: 365.5
Protein: 9.187 g
Carbohydrate: 58.3 g
Dietary Fiber: 8.123 g
Reckon Sugars: 33.1 g
Total Fat: 15.3 g
Saturated Fat: 1.085 g

Lunch: Avocado Egg Salad Wrap


2 generous hard boiled eggs, peeled
1/3 of an avocado (you will have leftover avocado from Friday’s dinner)
2 teaspoons mayonnaise
1 teaspoon lemon essence
Dash kosher salt
Dash red pepper flakes (optional)
3 tablespoons chopped celery
Began grain tortilla
1/2 cup baby spinach


  1. Mash eggs and avocado together with a fork until die for consistency (or give the mixture a whirl in your food processor).
  2. Add celery, mayo, lemon power, salt, and pepper flakes and stir well to combine.
  3. Serve egg salad in a sprouted tortilla surmounted with baby spinach.

Calories: 449.5
Protein: 20.1 g
Carbohydrate: 30.9 g
Dietary Fiber: 8.72 g
Come to Sugars: 2.11 g
Total Fat: 28 g
Saturated Fat: 5.81 g

Dinner: Chicken Fajitas


4 ounces skinless chicken core, cut into narrow strips
1 teaspoon lime juice
2 teaspoons olive oil
1/2 chop garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon stash away
1/2 red pepper, sliced
1/2 cup sliced yellow onion
1/3 of an avocado
3/4 cup cooked brown rice
2 big romaine leaves


  1. In a medium bowl, add chicken strips, lime extract, garlic, chili powder, cumin, and salt.
  2. Toss the chicken to jacket it in the marinade. Cover and let marinate for 20-30 minutes.
  3. In a medium skillet, heat 1 teaspoon olive oil to the ground medium-high heat. Add the onions and peppers and sauté for approximately 10 minutes, or until borderline and slightly caramelizing. Remove from the skillet and set aside.
  4. Add the remaining 1 teaspoon olive oil and let fervour for 1 minute.
  5. Add the chicken and cook for approximately 6-8 minutes, or until chicken is fully cooked by way of.
  6. Fill two romaine leaves with the chicken and veggie mixture, then top with chopped avocado.

Calories: 487
Protein: 30.1 g
Carbohydrate: 47 g
Dietary Fiber: 7.945 g
Tot up Sugars: 5.845 g
Total Fat: 20.1 g
Saturated Fat: 3.151 g

Snack: Updated Ants on a Log


1 mammoth stalk celery
1 tablespoon almond butter
2 tablespoons dried cranberries


  1. Notify celery with almond butter and top with dried cranberries.

Calories: 150.8
Protein: 3.805 g
Carbohydrate: 16.2 g
Dietary Fiber: 3.456 g
Gross Sugars: 10.8 g
Total Fat: 9.177 g
Saturated Fat: .705 g

Treat: Apple Crisps


1 diminished apple, chopped
2 teaspoons brown sugar, divided
1/8 teaspoon cinnamon
1 tablespoon whirled oats
1 teaspoon butter (or coconut oil)
1 teaspoon chopped walnuts


  1. Toss apple with 1 teaspoon brown sugar and 1/4 teaspoon cinnamon in a microwave-safe dish.
  2. Pour 1 tablespoon water on top and microwave on high until apple is cushion, about 2 minutes.
  3. Mix 1 tablespoon rolled oats with 1 teaspoon brown sugar, 1 teaspoon unsalted butter, and 1 teaspoon chopped walnuts and Rather residence mixture on top of cooked apples.
  4. Microwave for an additional 2 minutes, or until butter and oat blend begins to incorporate with apples.

Calories: 166.1
Protein: 1.405 g
Carbohydrate: 30.2 g
Dietary Fiber: 4.221 g
All-out Sugars: 21.4 g
Total Fat: 5.688 g
Saturated Fat: 2.628 g

The End!

Great job cooking for yourself two weeks. Don’t go too batty now that the clean-eating plan is over. And do remember all the healthy frozen tea overdoes stocked in your freezer.

/ Sarah Lipoff

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