Happy holiday weekend! I hope you continue with the clean eating challenge, but if you don’t this weekend, just pick it up on Tuesday. This is just a guideline for you and if you want to enjoy the last summer weekend, go ahead! But, for those of you continuing, here is a peak at what you will be eating tomorrow, Day 8! My favorite recipe was the breakfast!
DAY 8 BREAKFAST: Baked Eggs in Garlicky Collard Greens and Sweet Potatoes
Makes 1 serving
1 teaspoon olive oil
3 cloves garlic, thinly sliced
1 bunch collard greens (spinach or kale), stems removed, leaves thinly sliced in ¼inch ribbons
sprinkle of paprika
½ a roasted sweet potato (leftover from Saturday’s breakfast), wedges cut into 1 inch pieces
2 large eggs*
⅛ teaspoon kosher salt freshly ground pepper
*Men, use 3 eggs
Preheat the oven to 400°F. Heat olive oil in a medium skillet over medium heat, then add the sliced garlic, sliced collard greens, and paprika. Cook, stirring often, until the collard greens are bright green and slightly tender, about 2 minutes. Add the sweet potatoes and spread the vegetables to cover the bottom of the pan, creating small nests 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. Eat immediately while it’s warm.
DAY 8 LUNCH: White Bean, Cucumber, and Tomato Salad with Herbs and Ginger Lemon Vinaigrette (I added 4 oz of grilled chicken to this lunch because I knew it would not be enough for me)
Makes 1 serving plus leftover ginger lemon juice This recipe uses ½ of a can of white beans; save the other half in the fridge for lunch tomorrow. It also makes extra ginger lemon juice that you’ll use for tomorrow’s snack and Friday’s lunch.
For the ginger lemon juice:
1 2 inch piece of ginger
Zest of 2 lemons
Juice of 3 lemons
1 jalapeño pepper (optional, if you want it a little spicy)
For the salad:
1 tablespoon ginger infused lemon juice
⅛ teaspoon kosher salt
1 tablespoon olive oil
½ a 15 ounce can (about ⅔ cup) cup white beans, drained and rinsed
½ medium English cucumber, thinly sliced
1 cup halved cherry tomatoes
2 tablespoons parsley leaves
2 tablespoons mint leaves, roughly chopped
1 scallion, thinly sliced freshly ground pepper
PREPARATION” For the lemon juice: Cut the ginger into a few pieces, no need to peel it. If you’re using a jalapeño, cut the top off of the pepper, cut it in half lengthwise, then scrape out the seeds and throw them away. Combine the ginger,jalapeño (if using), and lemon zest and juice in an airtight container. Let it sit for at least 10 minutes before using. Juice will keep for up to 5 days in an airtight container in the fridge.
For the salad: In a medium mixing bowl, combine 1 tablespoon of the infused lemon juice and the kosher salt. Whisk together, then slowly add 1 tablespoon of olive oil, continuing to whisk. When the mixture is thoroughly combined, add the white beans, cucumber slices, cherry tomatoes, parsley, scallions and mint. Toss everything together and eat.
DAY 8 SNACK: 1 cup blueberries with 20 raw, unsalted pistachios (40 for men)
DAY 8 DINNER: Roast Pork Loin and Butternut Squash with Grapefruit and Arugula Salad
Makes 3 servings of pork and butternut squash, one serving of salad. You will save two thirds of the pork this recipe makes for Tuesday and Thursday’s lunches. Leftover squash will be used for tomorrow’s lunch and Tuesday’s dinner.
For the pork loin and butternut squash:
1 small butternut squash, cut in 1 inch cubes (3 cups of cubes)
1 tablespoon canola oil, divided
¼ teaspoon kosher salt freshly ground pepper
12 ounces (¾ pound) boneless center cut pork loin
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar sprinkle paprika
*Men, cook 24 ounces (1 ½ pounds)
For the grapefruit and arugula salad:
½ large grapefruit
⅛ teaspoon kosher salt
1 teaspoon olive oil
2 cups arugula
PREPARATION: For the pork and butternut squash: Preheat the oven to 400°F, and line a large, rimmed baking sheet with parchment paper. Put the cubed butternut squash on the baking sheet lined with parchment paper, drizzle with ½ tablespoon canola oil, and sprinkle with the kosher salt and some freshly ground pepper. Toss to evenly coat the squash, then bake in the preheated oven for 15 minutes. Meanwhile, brown the pork: Heat the remaining ½ tablespoon canola oil in a medium skillet (preferably castiron, but any heavybottomed skillet will work) over high heat. When the oil is hot, lay the pork loin in the skillet. Sear the pork on all four sides until they’re golden brown, about 1 ½ minutes per side. Once the pork is browned and the butternut squash has been in the oven for 15 minutes, take the squash out of the oven and clear space in the middle of the baking sheet for the pork. Lay the browned pork on the baking sheet. It should be surrounded by the butternut squash but not on top of it. Mix the dijon mustard, paprika, and vinegar together in a small mixing bowl, then brush or pour the mixture over the pork. Put the baking sheet back in the oven and roast until the butternut squash is soft and starting to brown and a thermometer inserted into the center of the pork loin reads 145°F, about 25 minutes more. Let the pork rest on a cutting board for 10 minutes before serving.
Meanwhile, make the grapefruit and arugula salad (directions below). Cut the pork loin into three even portions. Cut one portion into a 3-4 slices for tonight’s dinner. Let the other two pieces of pork cool completely before refrigerating. Divide the butternut squash into three even portions. Serve one portion with tonight’s dinner. Let the rest of the butternut squash cool completely before refrigerating.
For the grapefruit and arugula salad: Use a knife to cut the peel off of the grapefruit, so that there’s no white pith left on the outside. Then, use a small, sharp knife to cut the segments away from white membrane that separates them. Work over a small mixing bowl, because juice will drip down and you want to use that to dress your salad. Once you’ve cut out all the grapefruit segments, squeeze the membrane that’s left, to get out any extra juice. Use a spoon to take the grapefruit segments out of the bowl and set them aside, leaving the juice in the mixing bowl. Add the salt, whisk together, then add the tablespoon of olive oil slowly, whisking constantly. Once everything is thoroughly combined, add the arugula and grapefruit segments to the mixing bowl, and toss everything together to coat and combine. Plate the salad with the pork and butternut squash.
DAY 8 NIGHT SNACK: 2 squares (1 ounce) dark chocolate (at least 70% cocoa)
DAY 8 (SUNDAY) TOTAL NUTRITIONAL INFORMATION: 1,410 calories, 67.1 g fat (17.1 g saturated fat), 137.5 g carbohydrate, 31.4 g fiber, 44.8 g sugars), 63.4 g protein, 1031 mg sodium, 442 mg cholesterol