If you joined me yesterday, I prepped you for BuzzFeed‘s two week clean eating challenge that I am participating in. I hope you went grocery shopping so you can join me. As a refresher, yesterday was day 0, and today is day 1 (aka you are eating the recipes I posted yesterday.) My favorite recipe from yesterday was the slow cooker salsa verde chicken with cauliflower “rice” and green beans.
Here’s a look at what you will be eating tomorrow.
Remember to prep the chia pudding tonight so it’s ready in the morning!
PREP DAY 2 BREAKFAST: Chia Pudding with Strawberries, Fig and Almonds
Makes 1 serving
3 tablespoons chia seeds
1 cup unsweetened almond milk
1 teaspoon honey
¼ teaspoon vanilla extract
1 dried Turkish fig, thinly sliced into strips
3 large strawberries
10 raw, unsalted almonds (20 for men)
In a small mixing bowl, combine chia seeds, almond milk, honey, vanilla extract, and the sliced fig. Stir everything together to combine, then transfer to a small airtight container and refrigerate overnight.
When you’re ready to eat the pudding, slice the strawberries and roughly chop the almonds, then add them to the chia pudding and eat.
And, here is day two’s meal plan:
DAY 2 BREAKFAST: Chia Pudding with Strawberries, Fig and Almonds (prepared last night)
DAY 2 LUNCH: Nicoise Salad
Makes 1 serving
juice of 1 lemon
1 teaspoon dijon mustard
2 teaspoons olive oil
2 cups mixed greens
1 leftover hard boiled egg, quartered
1 cup halved cherry tomatoes
5 kalamata olives, thinly sliced
1 cup leftover steamed green beans (leftover from Sunday’s dinner)
1 5 ounce can tuna
In a large mixing bowl, combine lemon juice and mustard and whisk to combine. Add the olive oil very slowly, one drop at a time, continuing to whisk vigorously. Spoon about 2 teaspoons dressing into a small mixing bowl and set aside. Add the mixed greens to the large mixing bowl with the dressing and toss to dress the greens. Transfer to a serving bowl and top with the hard boiled egg, tomato wedges, sliced olives, and green beans. Add tuna to the small mixing bowl with the 2 teaspoons of dressing and toss everything together. Spoon the tuna on top of the arugula salad, and season with freshly ground pepper.
If you’re packing lunch to go: Make the vinaigrette. Mix two teaspoons into the tuna and transfer to a small tupperware container (if you don’t have enough tupperware, you can use a ziploc bag). Store the rest of the dressing in a separate small airtight container. Combine mixed greens, hard boiled egg, tomato wedges, olives, and green beans in a large tupperware, then put the other two containers (lids on) on top of the salad in the container. Refrigerate until you’re ready to eat then toss the salad with the vinaigrette and top with the tuna.
DAY 2 SNACK: 2 medium carrots, peeled and cut in matchsticks, with ¼ cup hummus
DAY 2 DINNER: Spaghetti Squash with Ground Turkey, Cherry Tomatoes, and Swiss Chard
Makes 1 serving plus leftover squash. You’ll eat half the roasted squash that this recipe makes today and save the other half for Thursday’s dinner.
1 medium spaghetti squash
1 teaspoon olive oil
2 cloves garlic, minced
4 ounces lean 97% lean ground turkey*
⅛ teaspoon kosher salt
freshly ground pepper
¼ teaspoon paprika
1 cup cherry tomatoes, halved
2 tablespoons low sodium chicken stock
½ bunch swiss chard, stems removed, cut in 2 inch pieces (or spinach or kale if substituting)
½ ounce Parmesan, grated
*Men, use 8 ounces
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1 inch thick, and run your knife around the inside of the rings to cut the seeds out. Spread the spaghetti squash rings out on the lined baking sheet and roast in the preheated oven until the squash is tender, about 30 minutes, flipping halfway through. When the squash is done, set it aside on the counter while you cook the turkey, tomatoes and swiss chard. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart. Heat olive oil in a large skillet over medium heat, then add the minced garlic. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the ground turkey and use a wooden spoon to break it up and stir it around the pan. Season with salt, pepper, and paprika and cook, stirring occasionally, until the turkey is cooked through, about 4 minutes. Add the cherry tomatoes and chicken stock and cook, stirring occasionally and crushing the tomatoes a little bit, until all the liquid has evaporated and the tomatoes are very soft, about 2 minutes. Add the swiss chard and cook, stirring often, just until the chard is wilted, about a minute. Turn the heat off, then add the grated Parmesan and stir everything together. Let the mixture sit in the skillet while you finish the spaghetti squash. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart. Plate half of the spaghetti squash, and top with the turkey and veggie mixture. Let the leftover squash cool completely before storing it in an airtight container in the fridge.
DAY 2 NIGHT SNACK: 1 Banana, Chocolate, and Coconut Popsicle (¼ of the recipe, prepared last night)
Take the 4 ounces of salmon (8 for men) out of your freezer and put in the refrigerator for dinner on Tuesday.
If you didn’t start yesterday or today, you can start tomorrow (or any day of the week for that matter), just as long as you are committed to the program. If you follow the program at any time (or just make a recipe or two), I want to hear from you. Send me an email at firstname.lastname@example.org, comment below, or tag me (@newforchews) on instagram!