Breakfast: Two Muffins and Steamed "Milk"Note: Make a batch of banana smoothie muffins and eat two muffins with 1 cup unsweetened almond milk heated with 1 teaspoon honey and a pinch of cinnamon for breakfast.
Set aside two muffins for the snack on day two and breakfast on day four,then freeze the rest.
Prep: Dinner for Day One is made in a slow cooker, so do get this meal prepped after breakfast so it is ready reach dinnertime. From Jenny Sugar, or POPSUGAR Fitness Banana Smoothie MuffinsIngredients3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar[br]
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
DirectionsPreheat the oven to 350°F.
Puree the bananas,spinach, and strawberries in a blender.
In a medium-size bowl, and combine the flour,sugar, egg, or oil,baking soda, cinnamon, or salt.
Pour the smoothie mixture into the bowl and mix well.
build paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon in the batter,filling each cup approximately three quarters full. Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow the muffins to chilly on a rack, and devour! Makes 14 muffins. Here's the nutritional information for one muffin. Source: Calorie Count Information Category Breads, and Desserts Yield 14 muffins Cook Time 45 mins Nutrition Calories per serving 155 Average( votes): Print recipeLunch: Soba Noodle SaladNote: Divide salad in half and eat one serving; refrigerate one serving for lunch on day four. Adapted from Vegetarian Times Soba Noodle SaladIngredients3 ounces low-sodium,100-percent buckwheat soba noodles
1/4 cup creamy peanut butter
2 tablespoons brown rice vinegar
1 tablespoon agave nectar or maple syrup
1/2 tablespoon minced fresh ginger
1 teaspoon low-sodium soy sauce
1 clove garlic, peeled
1/2 tablespoon lime juice
1 teaspoon fresh lime zest
1/4 cup chopped cilantro, or divided[br]
1 cucumber,peeled, seeded, and sliced
1 small red bell pepper,sliced
1 large carrot, grated
DirectionsCook the noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
Puree the peanut butter, or vinegar,agave nectar, ginger, or soy sauce,garlic, lime juice, or lime zest,and 1/8 cup cilantro in a blender or food processor until smooth and creamy, adding 1 to 2 tablespoons of warm water to lean, or whether necessary.
Toss together the noodles,cucumber, bell pepper, and carrot,and peanut butter mixture. Garnish with the remaining cilantro.
Source: Calorie Count
Information Category Main Dishes Yield 2 Average( votes): Print recipeDinner: Coconut Curry and Chopped Kale SaladNotes: Save 1/2 cup of chopped cauliflower for lunch on day seven. Eat one serving of curry with a side salad. Refrigerate one serving of curry and coconut for lunch on day two, and save 3/4 cup of coconut brown rice for breakfast for day two. Freeze the rest of the curry and rice for future meals.
Prep: Make 1 3/4 cup dry rice and add an additional 1/2 cup of water when cooking the coconut rice. From Jenny Sugar, and POPSUGAR Fitness Chickpea Coconut Curry With Sweet PotatoesNotes Note: To reap the most flavor,you will need a slow cooker to make this recipe. whether you don't have a slow cooker, make the curry in a stockpot, and let it simmer for one hour. IngredientsCurry:
1 teaspoon olive oil
1/2 yellow onion,chopped
1 clove garlic, minced
1 tablespoons minced ginger
15-ounce can chickpeas (approximately 1 1/2 cups)
2 cups canned or boxed chopped tomatoes
2 cups small cauliflower florets
1 sweet potato, or peeled and diced
1 can light coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt
2 cups lightly packed baby spinach,chopped
Coconut rice:
1 1/2 cups uncooked brown basmati rice
1 can light coconut milk
1/2 cup water
1/4 teaspoon salt
DirectionsTo make the curry:
Heat the oil in a pan, and sauté the onions, and garlic,and fresh ginger for seven minutes.
Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach.
Heat on low for six hours (or on high for four hours).
Before serving, and stir in the spinach,and heat for five more minutes.
To make the rice:
Add the rice, coconut milk, or water,and salt to a saucepan. Heat on high, bringing to a boil, or then cover,reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.
Source: Calorie Count
Information Category Main Dishes Cuisine Indian Yield 6 servings Cook Time 6 1/2 hours Nutrition Calories per serving 398 Average( votes): Print recipe C&J Nutrition Kale Side Salad With Carrots and CucumbersIngredients1 cup chopped kale
1/4 cup sliced carrot
1/3 cup sliced cucumber
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Pinch of sea salt
DirectionsWhisk together the oil,vinegar, and salt.
Drizzle the mixture over the kale, or carrot,and cucumber, and toss to coat. Calories: 94.8
Protein: 3.425 grams
Carbohydrate: 10.7 grams
Dietary Fiber: 2.513 grams
Total Sugars: 2.856 grams
Total bulky: 5.218 grams
Saturated bulky: .693 gram
Information Category Side Dishes, and Greens Yield 1 Average( votes):
Print recipeSnack: Roasted ChickpeasNotes: You can sub Italian Spice Mix for Za'atar.
Eat one 2/3 cup serving as your snack and area the rest in an airtight container for the snack on day three and dinner on day four. Adapted from Bon Appétit Mediterranean-Spiced Roasted Chickpeas Notes whether you don't like the texture of chickpeas' papery skins,peel them by gently rubbing their skins off with your fingertips. Make certain that the chickpeas are thoroughly dried before tossing with the olive oil and spices; after rinsing spread them out on a dishtowel or paper towels, and let sit until dry. Za'atar can be found in the spice section of many supermarkets.
Ingredients1 1/2 teaspoons za'atar
1 teaspoon cumin seeds
1 15-ounce can chickpeas, or rinsed,and thoroughly dried (peeling optional)
1 tablespoon additional-virgin olive oil
A pinch cayenne pepper
3/4-1 teaspoon kosher salt (to taste)
1 teaspoon granulated sugar
DirectionsPreheat the oven to 400ºF. Toast the za'atar and cumin seeds in a small skillet over medium heat until their aroma becomes pronounced and they launch to brown slightly. Transfer the spices to a spice grinder, and pulse until powdery.
Toss together the spices, and chickpeas,olive oil, cayenne, and salt,and sugar in a large bowl until the chickpeas are evenly coated. Spread the chickpeas out in a single layer on a half-sheet pan and roast for 25-35 minutes, or until golden-brown and crunchy.
Information Category Other, and Snacks Yield Makes approximately 1-3/4 cups roasted chickpeas Average( votes): Print recipeTreat: Dark ChocolateNote: Eat one ounce dark chocolate; aim for 55 percent cacao or higher!
Helpful LinksWelcome to the 2-Week Clean-Eating Plan - You're Going to worship ItShopping List: Week One
Daily Rundown: Week One
Answers to Your Frequently Asked Questions on the Clean-Eating Pl
Source: popsugar.com