Breakfast & Brunch, Desserts, Dinner, Smoothies
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BuzzFeed Clean Eating Challenge: Day 14

OMG IT’S (almost) THE LAST DAY!!!  Can you believe that you have (almost) completed the two week BuzzFeed Clean Eating Challenge?  I hope you feel amazing and that you learned a few new recipes and/or cooking techniques.  I know that I did and I thought it was so much fun that I nearly start over again.  Here is a peak at your final day!

Prep note: Make sure there’s ¼ of an avocado in your freezer for tomorrow’s breakfast smoothie.

DAY 14 BREAKFAST:  Strawberry, Kale, and Avocado Smoothie

Makes 1 serving

INGREDIENTS:

6 large strawberries, cored and roughly chopped

½ bunch kale, stems removed, leaves roughly chopped (about 1 cup)

¼ avocado, peeled, cut in ½­inch pieces, and frozen

1 cup coconut water

¼ teaspoon vanilla extract

1 tablespoon natural, unsalted almond butter

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

Day 14 Breakfast Smoothie

Day 14 Breakfast Smoothie

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DAY 14 LUNCH:  “Fried” Quinoa with Green Beans and Red Pepper

Makes 1 serving

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 cup green beans, ends trimmed, cut in 1 ­inch pieces

1 red bell pepper, cored and thinly sliced

2 scallions, whites thinly sliced and greens cut into ½ ­inch pieces, divided

freshly ground pepper

1 clove garlic, minced

1 shallot, minced

½ teaspoon minced ginger

1 large egg*

1 teaspoon apple cider vinegar

½ cup cooked quinoa (leftover from Thursday’s dinner)

1 teaspoon tamari or soy sauce

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

*Men, use 2 large eggs

PREPARATION:  In a large skillet, heat olive oil over medium heat, then add green beans and red peppers. Cook, shaking the pan occasionally, until the vegetables have started to soften but are still a little crunchy, about 3 minutes. Add the scallions whites, garlic, shallot, and ginger and cook until starting to soften, about 30 seconds. Turn the heat down to low while you cook the egg separately. Stir occasionally so that the vegetables don’t burn. Meanwhile, crack the egg into a small mixing bowl, with freshly ground pepper, and ¼ teaspoon water and a pinch of salt, and whisk vigorously until the white and the yolk are thoroughly combined. In a medium nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add egg and scramble it by moving the raw egg around the pan with a rubber spatula for about a minute, scraping the bottom of the pan as the egg cooks. When the egg is cooked, remove the pan from the heat. Turn the heat back up to medium on the skillet with the green beans and red peppers. Add vinegar and scrape any browned bits off the bottom of the pan. Add quinoa, tamari, and scrambled egg, and toss together until the egg is broken up and the mixture is heated through.

Day 14 Lunch

Day 14 Lunch

 

DAY 14 SNACK:  ½ grapefruit ​with 10 raw, unsalted almonds​(20 for men)

DAY 14 DINNER:  Tuna Melt ­Stuffed Tomatoes

Makes 1 serving

INGREDIENTS:

2 medium beefsteak tomatoes

1 5­ ounce can tuna

2 scallions, thinly sliced

2 teaspoons olive oil

1 teaspoon dijon mustard

sprinkle of paprika

1 ounce cheddar cheese, grated

PREPARATION:  Preheat the broiler of your oven, and put an oven rack on the top rung of the oven. To make the tomato cups, cut a ¼­inch slice off of the top of each tomato, so that the seeds are fully exposed. Use a spoon to scoop out and discard the seeds, being careful not to rip the sides of the tomato (if you do, it’s not the end of the world). Place the tomato cups on a baking sheet or in an oven­safe skillet Combine the canned tuna, sliced scallion, olive oil, dijon mustard and paprika in a small mixing bowl, and mix everything together with a fork. Spoon half of the tuna salad into each tomato cup. Broil the tuna ­stuffed tomato cups until the tuna is warm and the tops of the tomatoes are starting to shrivel and brown, 5­-7 minutes. Sprinkle the cheese on top of the cups and broil until the cheese is melted and slightly browned, 30 seconds to a minute more. Eat immediately while it’s warm.

Day 14 Dinner

Day 14 Dinner

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DAY 14 NIGHT SNACK:  1 Banana, Chocolate, and Coconut Popsicle​ (¼ of the recipe, prepared last Sunday)

Day 14 Snack

Day 14 Snack

DAY 14 (SATURDAY) TOTAL NUTRITIONAL INFORMATION: 1,384 calories, 75.7 g fat (15.4 g saturated fat), 126.8 g carbohydrate (32.9 g dietary fiber, 48.4 g sugars, 61.8 g protein, 256 mg cholesterol, 1,121 mg sodium

I had so much fun, I almost started again! 

Stay hungry…

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