You are more than half way done with the first week of the Clean Eating Challenge! Didn’t I tell you that you wouldn’t feel deprived? Sometimes I felt as if I was eating more and “cheating” more than I do when I don’t follow a guide.
Want to see what you will be eating tomorrow? Check out the below! My favorite recipe today is the dinner!
PREP (for leftovers tomorrow) Roast chickpeas in the oven as soon as the vegetables are finished. Paprika Roasted Chickpeas Makes 2 servings You’ll eat half of these chickpeas for lunch Thursday and the other half for lunch Friday. INGREDIENTS ½ tablespoon olive oil ¼ teaspoon kosher salt freshly ground pepper 1 teaspoon paprika 1 15 ounce can chickpeas, rinsed and thoroughly dried PREPARATION Preheat the oven to 425°F and line a large, rimmed baking sheet with parchment paper. In a medium mixing bowl, whisk together the olive oil, salt, pepper, and paprika. Add the chickpeas and toss to coat. Spread the chickpeas out on the lined baking sheet, and roast until the chickpeas are browned and crispy, 2530 minutes. Let the chickpeas cool completely before storing in an airtight container in the fridge.
DAY 5 BREAKFAST (make sure before bed you prep because it needs to sit overnight in the fridge): Chia Pudding with Blackberries, Coconut and Pistachios
Makes 1 serving
½ cup blackberries
3 tablespoons chia seeds
1 cup unsweetened almond milk
¼ teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut
(I added 1/4 cup of Oatmeal and decreased the chia seeds to 2 TBSP)
10 raw, unsalted pistachios (20 for men)
PROCEDURE: In a small mixing bowl, crush the blackberries with a fork so that they’re the consistency of a thick jam. Add chia seeds, almond milk, vanilla extract, shredded coconut, and oats if you are using. Stir everything together to combine, then transfer to a small airtight container and refrigerate overnight. When you’re ready to eat the pudding, roughly chop the pistachios and sprinkle them over the chia pudding to eat.
DAY 5 LUNCH: Roasted Spring Vegetable Salad with Chickpeas
Makes 1 serving
Juice of ½ lime
⅛ teaspoon kosher salt
1 teaspoon olive oil
2 cups mixed greens
½ recipe Roasted Leeks, Radishes, and Carrots (leftover from Wednesday’s dinner), cold or room temperature
½ recipe Paprika Roasted Chickpeas (prepared last night)
1 ounce Parmesan cheese, thinly sliced
PREPARATION: In a large mixing bowl, whisk together lime juice and kosher salt. Pour in olive oil, continuing to whisk vigorously until the vinaigrette is thoroughly combined. Add the mixed greens and toss to coat. Add roasted vegetables and chickpeas and toss to combine. Transfer to a serving bowl and top with shaved Parmesan. If you’re packing this lunch to go: Make the vinaigrette and store it in a small airtight container. Combine all other salad ingredients in a large, airtight container, and put the vinaigrette container inside the larger container. Keep everything in the refrigerator until you’re ready to eat, then drizzle the vinaigrette over the salad, toss, and eat.
DAY 5 SNACK: 1 pearwith 1 tablespoon natural, unsalted almond butter
DAY 5 DINNER: Spaghetti Squash with Spinach, Parmesan, and a Fried Egg (I poached my egg. Instructions on how to poach: http://www.newsforchews.com/2015/04/pesto-spaghetti-squash-with-poached-egg/)
Makes 1 serving
2 teaspoons olive oil, divided
1 medium shallot, halved and thinly sliced
3 cloves garlic, thinly sliced
1 5 ounce bag baby spinach
1 ounce Parmesan, finely grated
about 1 ½ cups roasted spaghetti squash (leftover from Monday’s dinner)
1 large egg*
⅛ teaspoon kosher salt freshly ground pepper
1 tablespoon parsley leaves
½ tablespoon sliced chives
*Men, use 2 eggs
PREPARATION: Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the sliced shallot and cook, stirring often, until the shallot is soft, about 2 minutes. Add the sliced garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the baby spinach and cook, stirring often, until the spinach is soft and wilted, about 1 minute. Add the Parmesan and the roasted spaghetti squash and cook, stirring often, to melt most of the cheese and heat the squash all the way through. When the mixture is hot, turn the heat off and let the food sit in the skillet while you fry the egg. Heat the remaining teaspoon of olive oil in a nonstick skillet over medium-low heat. Crack the egg(s) into the skillet, season with the kosher salt and freshly ground pepper and cook until the white is set but the yolk is still runny, 2-3 minutes. Transfer the spaghetti squash to a plate or bowl, then top with the fried egg(s) and herbs.
DAY 5 NIGHT SNACK: 1 Banana, Chocolate, and Coconut Popsicle
(¼ of the recipe, prepared on Sunday)
DAY 5 (THURSDAY) TOTAL NUTRITIONAL INFORMATION: 1,514 calories, 75.4 g fat (20.5 g saturated fat), 166,7 g carbohydrate (51.5 g dietary fiber, 54 sugars), 73.5 g protein, 224 mg cholesterol, 1,703 mg sodium