Breakfast & Brunch, Desserts, Dinner
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BuzzFeed Clean Eating Challenge: Day 13

 Day 13!!! It’s almost over! Here is what you will be eating tomorrow:

DAY 13 BREAKFAST:  Soft­ Scrambled Eggs with Kale and Parmesan Cheese

Makes 1 serving


½ batch roasted kale (leftover from Wednesday’s dinner)

2 large eggs*

freshly ground pepper

1 teaspoon water

2 teaspoons olive oil

½ ounce Parmesan cheese, grated

*Men, use 3 eggs

PREPARATION:  Heat a large, nonstick skillet over medium heat. When the skillet is hot, add the roasted kale and cook, stirring often, to heat the kale through and cook it a little bit more, about 2 minutes. When the kale is hot and soft, transfer it to a serving plate while you cook the eggs. Crack the eggs into a medium bowl, then add freshly ground pepper and a teaspoon of water, at room temperature or colder. Whisk everything together with a fork or small whisk until thoroughly beaten and slightly bubbly. Wipe out the nonstick skillet with a paper towel or clean cloth. Heat the olive oil in the non­-stick skillet over medium-­low heat. Pour in the egg mixture, then use a rubber spatula to move the eggs constantly around the pan, scraping the bottom to mix the bits of cooked egg with the still ­runny egg. Continue to do this until the eggs are cooked through and have a soft curd texture (like cottage cheese). If you like your eggs more well­ done, you can keep cooking them. As soon as the eggs are done, turn off the heat, add the Parmesan, stir everything once with the spatula, then plate the cheesy scrambled eggs on top of the kale.

Day 13 Breakfast

Day 13 Breakfast

DAY 13 LUNCH:  Salmon Salad with Grapefruit, Pistachios, and Ginger-­Lemon Vinaigrette

Makes 1 serving


1 tablespoon infused lemon juice (leftover from Sunday’s lunch) (or plain lemon juice, if you prefer)

sprinkle of paprika

⅛ teaspoon kosher salt

1 teaspoon olive oil

2 cups arugula

1 4­ ounce fillet* steamed salmon (leftover from Thursday’s dinner), cut in 1 ­inch pieces

½ grapefruit, peeled and segmented

10 raw, unsalted pistachios, chopped (20 pistachios for men)

*Men, use a 8 ­ounce fillet

PREPARATION:  Combine lemon juice, paprika, and kosher salt in a medium mixing bowl, and whisk to combine. Add the olive oil slowly, continuing to whisk vigorously. When the vinaigrette is thoroughly combined, add arugula. Toss to coat the greens with the vinaigrette, then add the salmon pieces, grapefruit segments, and pistachios, and toss to combine. If you’re packing this lunch to­go: ​Make the vinaigrette and store it in a small airtight container. Combine the arugula, salmon, grapefruit and pistachios in a large airtight container. Keep everything in the fridge until you’re ready to eat, then toss the salad with the vinaigrette and eat.

Day 13 Lunch

Day 13 Lunch



DAY 13 SNACK:  Cherry Tomato, Chickpea and Parsley Salad

Makes 1 serving


½ cup cherry tomatoes, halved

½ recipe paprika­ roasted chickpeas (leftover from dinner on Wednesday)

2 tablespoons parsley leaves, roughly chopped

squeeze of lime juice

PREPARATION:  Combine cherry tomatoes, roasted chickpeas, and parsley in a small mixing bowl. Drizzle with the olive oil and toss to coat. To serve, squeeze a lime wedge over the salad. If you’re packing this snack to­go: ​Make the salad as directed, and pack it in a small tupperware container with the unsqueezed lime wedge. Store in the fridge until you’re ready to eat, then serve cold or at room temperature with a squeeze of lime.

Day 13 Snack

Day 13 Snack

DAY 13 DINNER:  Quinoa and Zucchini Salad with Scallions, Mint and Crushed Almonds (I added a few ounces of chicken)

Makes 1 serving


½ tablespoon olive oil

1 large zucchini, cut into coins ½ ­inch thick

⅛ teaspoon kosher salt freshly ground pepper

2 scallions, whites and greens separated, thinly sliced

1 clove garlic, minced

½ cup cooked quinoa (leftover from Thursday’s dinner) ​at room temperature

2 tablespoons mint leaves, roughly chopped

juice of ½ lime

10 raw, unsalted almonds, chopped (20 almonds for men)

PROCEDURE:  Heat olive oil in a large skillet over medium­-high heat. When oil is hot, add the zucchini coins and season with kosher salt and freshly ground pepper. Turn the heat down to medium and let the zucchini cook without touching it until the underside of the coins are golden brown, about 2 minutes. Flip the zucchini coins and let them cook without moving them until both sides are golden brown and the zucchini is al dente, 2-­3 minutes more. Add the sliced scallion whites and minced garlic and cook everything, stirring often, just until the garlic is fragrant and the scallion whites are starting to soften, about 30 seconds more. Transfer the zucchini to a medium, heatproof mixing bowl. Add the remaining ingredients and toss everything together.

Day 13 Dinner

Day 13 Dinner


DAY 13 NIGHT SNACK:  2 squares (1 ounce) dark chocolate​(at least 70% cocoa)

DAY 13 (FRIDAY) TOTAL NUTRITIONAL INFORMATION: 1,399 calories, 74.2 g fat (16.4 g saturated fat), 118.4 g carbohydrate (25.6 g)

Stay hungry…

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