Not going to lie to you. Today was my least favorite days of the BuzzFeed Clean Eating Challenge. Don’t get me wrong, it still tasted great, but all together it wasn’t my favorite. But, here goes Day 11, which means that you have 4 days left!!
(if you haven’t joined us and are looking for a post-summer (wahhhh!) two week clean eating challenge, I hope you will join us. The program is low-carb, gluten-free, non-processed food, and uses lots and lots of fresh produce. The recipes are all about eating super-healthy food that leave you feeling happy and energized.
Here are the days so far so you can catch up:
PREP Before bed, make the below breakfast as it needs to soak overnight in the fridge.
DAY 11 BREAKFAST: Chia Pudding with Pineapple, Mint, and Coconut
Makes 1 serving
3 tablespoons chia seeds
1 cup unsweetened almond milk
1 teaspoon honey
¼ teaspoon vanilla extract
½ cup diced frozen pineapple, in ¼ inch pieces
2 tablespoons shredded coconut
1 tablespoon mint leaves
(I cut the chia seeds down to 2 TBSP and I added 1/4 Cup Oats)
PREPARATION: In a small mixing bowl, combine chia seeds, almond milk, honey, vanilla extract, pineapple, and shredded coconut. 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 mint leaves, then add them to the chia pudding and eat.
DAY 11 LUNCH: Chicken and Avocado Romaine Cups
Makes 1 serving
1 small chicken thigh* (leftover from Monday’s dinner), cut in ½ inch cubes
¼ avocado, cut in rough, ¼ inch cubes
¾ of one medium beefsteak tomato, cut in ¼ inch cubes (save 2 ¼inch slices for lunch tomorrow)
1 medium carrot, grated with a box grater (if you don’t have a box grater you can thinly slice with a knife or peel into ribbons) (or you could just have bought shredded carrots)
⅛ teaspoon kosher salt freshly ground pepper
4-6 large romaine leaves
squeeze of lime juice
*Men, use 1 ½ medium chicken thighs
PREPARATION: Combine the first six ingredients in a medium mixing bowl, stirring so that everything is evenly mixed. Spoon the chicken mixture into the romaine cups to serve, then squeeze lime juice on top. If you’re packing lunch to go:Make the chicken mixture in the morning, then store in a small tupperware container. Pack romaine leaves and a lime wedge separately in a larger tupperware or ziploc bag. Refrigerate until lunch time, then spoon the chicken mixture into the romaine leaves, and squeeze on the lime juice when you’re ready to eat.
DAY 11 SNACK: 1 Roasted Pepper, Cheddar, and Spinach Egg Muffin (leftover from Monday’s breakfast)for women; 2 egg muffins for men. To reheat the muffins, microwave for 30 seconds on high. (or you can eat cold or at room temperature)
DAY 11 DINNER: Paprika Roasted Chickpeas and Kale on Cheesy Portobello Mushroom Caps
Makes 1 serving plus leftover chickpeas and mushroom caps. You will save 2 of the roasted mushroom caps for Thursday’s lunch and half of the roasted chickpeas for Friday’s snack.
1 15 ounce can chickpeas, rinsed and thoroughly dried
1 tablespoon olive oil, divided
¼ teaspoon kosher salt, divided freshly ground pepper
1 teaspoon paprika
4 medium portobello mushroom caps
1 bunch kale, stems removed, chopped into rough 2 inch pieces
½ ounce Parmesan cheese, grated
PREPARATION: Preheat the oven to 425°F and line two large, rimmed baking sheets with parchment paper. In a medium mixing bowl, whisk together ½ tablespoon 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, 30-35 minutes. Lay the portobello mushroom caps on the second lined baking sheet, drizzle with the remaining ½ tablespoon olive oil, season with the remaining ⅛ teaspoon kosher salt and pepper, and roast until the mushroom caps are soft, 2025 minutes. When they’re cooked, take 2 mushroom caps off the sheet tray, let them cool, and refrigerate in an airtight container. When the chickpeas are browned and crispy, toss the chopped kale with the chickpeas on the baking sheet, season with a little more pepper, then put everything back in the oven just until the kale starts to wilt, about 5 minutes. When the chickpeas are done and the kale is wilted, divide half of the kale and half of the chickpeas on top of the two mushroom cups on the sheet tray. Top with the Parmesan cheese and put everything back in the oven just to melt the cheese, about 4 minutes. Let the remaining half of the kale and chickpeas cool completely, then store them separately in airtight containers and refrigerate.
DAY 11 NIGHT SNACK: 1 Banana, Chocolate, and Coconut Popsicle (¼ of the recipe, prepared last Sunday)
DAY 11 (WEDNESDAY) TOTAL NUTRITIONAL INFORMATION: 1,399 calories, 69.4 g fat (22 g saturated fat), 121.6 g carbohydrate (40 g dietary fiber, 32.8 g sugars), 71.9 g protein, 321 mg cholesterol, 1551 mg sodium