Breakfast & Brunch, Desserts, Dinner
Leave a comment

BuzzFeed Two Week Clean Eating Challenge: Day 4

Here goes Day 4 of BuzzFeed’s Clean Eating Challenge!  Today, my favorite recipes are a toss up between the breakfast smoothie and dessert, a mango sorbet.  For some reason, I didn’t think I liked mango until trying this.  I had to refrain myself from all of it because I loved it so much.

If you haven’t been following along, review days 0-3 below.

Day 0/1:

Day 2:

Day 3: 

DAY 4 BREAKFAST:  Chocolate, Banana, and Almond Milk Smoothie

Makes 1 serving


1 large, ripe banana, frozen

2.5 ounces (half a 5­ ounce bag; about 2 cups, loosely packed) spinach

½ tablespoon unsweetened cocoa powder

1 cup unsweetened almond milk

¼ teaspoon vanilla extract

1 tablespoon natural, unsalted almond butter

PREPARATION:  Combine all ingredients in a blender and puree until smooth, about 30 seconds.

Day 4 Breakfast

Day 4 Breakfast

DAY 4 LUNCH:  Leftover Broccoli and Scallion Frittata with Grapefruit Wedges

(I definitely needed more to eat at this meal.  I packed some leftovers as well as a few baby carrots).  

To make this lunch you’ll combine:

½ recipe Broccoli and Scallion Frittata ​(leftover from Tuesday’s breakfast)

½ grapefruit, rind on, cut in wedges (leftover from Sunday’s night snack)

At lunch time: ​Reheat frittata in the microwave for 30 seconds on high and eat with the grapefruit on the side.  If you’re packing this lunch to­ go: ​Refrigerate the frittata and grapefruit slices in an airtight container until you’re ready to eat.  When you’re ready to eat, put the frittata on a microwave ­safe plate and reheat for 30 seconds on high (or eat at cold or room temperature).  Serve with the grapefruit wedges. 

DAY 4 SNACK:  ½ English cucumber​, sliced, with ¼ cup hummus

Day 4 Snack

Day 4 Snack

DAY 4 DINNER:  Leftover Slow Cooker Chicken with Roasted Leeks, Radishes, and Carrots

To make this dinner you’ll combine: ½ recipe Roasted Leeks, Radishes, and Carrots ​(recipe below)

⅓ recipe Slow Cooker Salsa Verde Chicken ​(leftover from Sunday’s dinner)

Cook vegetables according to the recipe below.  To reheat the chicken, either make room on the baking sheet and add the chicken to the baking sheet with the vegetables for the last 10 minutes of cooking or reheat the chicken in the microwave on high for 1 minute to heat it through.

Roasted Leeks, Radishes, and Carrots Makes 2 servings You’ll eat half of these veggies today and the other half for lunch Thursday.


1 bunch leeks, white and pale green parts only, roots trimmed, outer layer removed, cut in 2 ­inch cylinders (remember to cut the leeks in half first and under water to wash away the dirt)

2 bunches (about 1 1/2 pounds) baby radishes, washed, quartered

4 medium carrots, peeled, roots trimmed, cut crosswise into pieces 1 ­inch thick

1 tablespoon olive oil

¼ teaspoon kosher salt freshly ground pepper

PREPARATION:  Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.  Put the leeks, radishes, and carrots on the lined baking sheet, then drizzle with olive oil and season with kosher salt and freshly ground pepper.  Toss everything together and spread them out so they aren’t crowded and barely touching and roast in the preheated oven for 40 minutes, taking the sheet tray out halfway through and tossing the vegetables.  Eat half for dinner tonight.  Let the leftover vegetables cool completely before storing in an airtight container in the fridge.


Day 4 Dinner

Day 4 Dinner


DAY 4 NIGHT SNACK:  Mango Sorbet with Shredded Coconut Makes

2 servings


1 large mango, peeled, cut in 1 ­inch cubes, and frozen (from Saturday)

½ large ripe banana, cut in chunks, frozen (from Saturday)

2­-5 tablespoons cold water, as needed

1 tablespoon shredded coconut, for garnish

PREPARATION:  Combine frozen mango and banana a food processor and process until the mixture is the consistency of sorbet.  If the blades stop turning or the mixture is too thick to blend, add water 1 tablespoon at a time, as needed.  Divide the mixture in half.  Store half in an airtight container in the freezer.  Top the remaining half with the shredded coconut to serve.

Day 4 Dessert

Day 4 Dessert


DAY 4 (WEDNESDAY) TOTAL NUTRITIONAL INFORMATION: 1,324 calories, 59.8 g fat (14.5 g saturatred fat), 112.7 g carbohydrate (32.1 g dietary fiber, 64.4 g sugars), 67.1 g protein, 451.8 mg cholesterol, 1,729 mg sodium

Stay hungry…

Leave a Reply

Your email address will not be published. Required fields are marked *