Double digits!!  You are almost to the end!  Here’s a look at what you will be eating tomorrow on the BuzzFeed Clean Eating Challenge!  

DAY 10 BREAKFAST:  AB&J Smoothie

Makes 1 serving

INGREDIENTS:

4 large strawberries, roughly chopped

1 medjool date, pitted

1 ½ cup unsweetened almond milk

2 tablespoons natural, unsalted almond butter

¼ teaspoon vanilla extract

PREPARATION:  Add all ingredients to a high speed blender and puree until smooth (about 30 seconds).

(I added a few almonds, chia seeds, hemp seeds, and flax oil to make the bowl pretty)

DAY 10 LUNCH:  Pork Loin, Asparagus and Cauliflower “Rice” Bowl

Makes 1 serving

INGREDIENTS:

4 ounces roasted pork loin (leftover from Sunday’s dinner), cut in 1 ­inch cubes

½ bunch roasted asparagus (leftover from Monday’s dinner), cut in 2 ­inch pieces (or broccoli if you substituted)

½ recipe cauliflower rice (leftover from Saturday’s dinner)

3 scallions, thinly sliced

5 raw, unsalted almonds, chopped (10 almonds for men)

1 teaspoon tamari or soy sauce

PREPARATION:  In large mixing bowl, combine all ingredients except tamari and toss together. Reheat in a bowl in the microwave, then drizzle with tamari. If you’re packing lunch to go: ​combine all ingredients except the tamari in a large tupperware container, and pack the tamari in a small container, separately. Refrigerate until you’re ready to eat, then microwave the rice bowl in a microwave ­safe bowl and drizzle with tamari, to serve.

DAY 10 SNACK:  ½ avocado​with a squeeze of lime​and a sprinkle of salt. Instructions for what to do with the leftover avocado are below.

PREP:  Cut the remaining ½ avocado in half. Peel ¼ and put it in a ziploc bag labeled “Saturday, Week 2, Breakfast​,” then put it in the freezer. Squeeze lemon juice over remaining ¼ and store in plastic wrap in fridge for tomorrow’s lunch.

DAY 10 DINNER:  Baked Eggs In Butternut Squash and Spinach

Makes 1 serving

INGREDIENTS:

2 ​teaspoons olive oil

1 clove garlic, minced

2.5 ounces (½ a 5­ ounce bag, about 2 cups loosely packed) baby spinach

⅓ recipe (about 1 cup) roasted butternut squash cubes (leftover from Sunday’s dinner)

sprinkle paprika

2 large eggs*

⅛ teaspoon kosher salt freshly ground pepper

2 tablespoons chopped parsley leaves, for garnish

*Men, use 3 eggs

PREPARATION:  Preheat the oven to 400°F. Heat olive oil in a medium skillet over medium­low heat, then add the garlic and cook, stirring often, just until the garlic is fragrant, about 30 seconds. Add spinach and cook, stirring often, until the spinach is wilted, about a minute more. Add butternut squash, sprinkle with paprika, and toss everything together. Spread the vegetables out to cover the bottom of the pan, create nests in the veggies for the eggs, then crack the eggs on top of the vegetables. Season with salt and pepper. Bake in the preheated oven until the whites are set but the yolks are still runny, 8­-10 minutes. Garnish with chopped parsley.

DAY 10 ​NIGHT SNACK:  2 dried Turkish figs​with 1 ounce sharp cheddar

DAY 10 (TUESDAY) TOTAL NUTRITIONAL INFORMATION: 1,399 calories, 82.3 g fat (16.8 g saturated fat), 114.6 g carbohydrate (38.6 g dietary fiber, 44.8 g sugars), 68.7 g protein, 457 mg cholesterol, 1615 mg sodium

Stay hungry…