Breakfast & Brunch, Desserts, Dinner, Smoothies
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BuzzFeed Two Week Clean Eating Challenge: Day 6

 Day 6… Here we go!  And, for those of you who don’t know what we are talking about, I am embarking on BuzzFeed‘s Two Week Clean Eating Challenge.  It is a low-carb, gluten-free, non-processed food program that uses lots and lots of fresh produce and was put together by Dana James, MS, CNS, CDN, of Food Coach NYC. .  The recipes are all about eating super-healthy food that leave you feeling happy and energized.  It includes 3 meals a day and 2 snacks, one being dessert.  You won’t feel deprived or like you are on a cleanse at all.

As a reminder, what I am posting today, you will be eating tomorrow!  Review all of the preview days:

Day 0/1:  http://www.newsforchews.com/2015/08/buzzfeeds-two-week-clean-eating-challenge/

Day 2:  http://www.newsforchews.com/2015/08/buzzfeed-two-week-clean-eating-challenge-day-2/

Day 3:  http://www.newsforchews.com/2015/08/buzzfeed-two-week-clean-eating-challenge-day-3/

Day 4:  http://www.newsforchews.com/2015/09/buzzfeed-two-week-clean-eating-challenge-day-4/

Day 5:  http://www.newsforchews.com/2015/09/buzzfeed-two-week-clean-eating-challenge-day-5/

Before bed, make sure you take 4 ounces of ground turkey (8 for men) out of your freezer and put in your refrigerator to thaw for dinner tomorrow.  My favorite recipe today is the dinner, with the night snack close behind.

DAY 6 BREAKFAST:  Strawberry Banana Smoothie Makes

1 serving

INGREDIENTS:  

4 large strawberries, cored and roughly chopped

½ banana, frozen and cut in 1­ inch pieces (from Saturday)

1 cup unsweetened almond milk

2 tablespoons natural, unsalted almond butter

½ teaspoon vanilla

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

Day 6 Breakfast Inredients

Day 6 Breakfast Ingredients

Day 6 Breakfast

Day 6 Breakfast

DAY 6 ​LUNCH:  Carrot Ribbon Salad with Chickpeas, Figs, and Pistachios in Cider Vinaigrette

Makes 1 serving

INGREDIENTS:  

2 teaspoons apple cider vinegar

⅛ teaspoon kosher salt freshly ground pepper

2 teaspoons olive oil

3 medium carrots, peeled

½ recipe Paprika ­roasted chickpeas (prepared last night)

10 raw, unsalted pistachios, roughly chopped (20 pistachios for men)

1 dried Turkish fig, thinly sliced

2 tablespoons parsley leaves (or more, if you want)

PREPARATION:  In a large mixing bowl, whisk together the vinegar, kosher salt, and freshly ground pepper.  Slowly add the olive oil, continuing to whisk vigorously until the mixture is thoroughly combined.  Working over the bowl, use a vegetable peeler to shave the peeled carrots into long, thin ribbons.  Once the carrots are shaved (you’ll end up with a thin core that’s too hard to shave.  You can either eat that or throw it away), add the remaining ingredients and toss everything to combine.  

If you’re packing this lunch to ­go:​​  Make the salad as directed (you can dress it ahead of time; carrots are hearty), but keep the chickpeas and pistachios separate, in a small airtight container.  Put the salad in a large airtight container, with the small container of pistachios and chickpeas inside or on the side.  Store in the refrigerator until you’re ready to eat, then throw the pistachios and chickpeas into the salad.

Day 6 Dinner

Day 6 Dinner

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DAY 6 SNACK:  ½ English cucumber​, sliced in matchsticks, with 1 hard­ boiled egg ​(men, eat 2 eggs)

DAY 6 DINNER:  Collard ­Wrapped Turkey Burger

Makes 1 serving

INGREDIENTS:  

1 scallion, greens thinly sliced, whites finely minced

4 ounces ground turkey*

¼ teaspoon paprika

⅛ teaspoon kosher salt freshly ground pepper

1 bunch collard greens, stems removed (or kale)

1 teaspoon canola oil

½ ounce slice of cheddar cheese

¼ avocado, thinly sliced

1/4 large beefsteak tomato, thinly sliced

½ teaspoon dijon mustard (optional)

*Men, use 8 ounces

PREPARATION:  In a small mixing bowl, combine scallion whites and greens, ground turkey, paprika, kosher salt, and pepper.  Use your hands to mix everything together, then form it into a patty about ¾­inch thick.  Put the patty in the fridge while you prepare the collard greens.  Simmer ¼ cup water in a large skillet over medium heat.  Add one large collard green leaf to the boiling water and let it cook for about 20 seconds, then flip it and cook for another 20 seconds.  This will soften the collard a little bit, so that it’s easier to wrap around the burger and doesn’t taste weird.  Put the cooked leaf on a paper towel­-lined plate.  (If your leaves are small, you might want to repeat this with a second leaf, then wrap them both around your burger.)  Slice the remaining collard greens into thin ribbons (about ¼­inch thick), then add the ribbons to the boiling water.  Season with the remaining ½ teaspoon tamari and freshly ground pepper and cook, stirring occasionally, until the collards are soft and the stock has evaporated, about 10 minutes.  If the liquid evaporates before the greens are soft, add water one tablespoon at a time.  Once the greens are cooked, transfer them to a serving plate tented with foil, to keep them warm. Wipe out the skillet so that it’s clean and dry, then return it to the stove.  Heat the canola oil in the skillet over medium-­high heat, then lay the turkey patty in the skillet.  Cook until the underside is deeply browned, about 5 minutes.  Carefully flip the burger and cook until the meat is cooked through (a thermometer inserted into the center should read 165°F, and there should be no pink in the middle when you cut into the patty) and the underside is deeply browned, about 5 minutes more.  When the turkey burger is cooked, put the sliced cheddar on top and continue to cook the burger just until the cheese melts, about 1 minute.  Lay the whole collard leaf on the plate with cooked collard greens, then lay the burger in the center of the leaf.  Top with avocado and sliced tomato, wrap, and eat.

Day 6 Dinner

Day 6 Dinner

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PREP:  After dinner, peel the remaining ¾ avocado.  Put ¼ in an airtight bag in the freezer labeled Saturday, Week 1, Breakfast​ and put ½ in a separate airtight bag in the freezer labeled Thursday, Week 2, Snack​.  

DAY 6 NIGHT SNACK:  Coconut and Pistachio­ Stuffed Dates

Coarsely chop 5 raw, unsalted pistachios​, then mix them with 1 teaspoon shredded coconut​.  Cut two medjool dates​open lengthwise on one side. If there are pits, take them out and throw them away, then stuff each date with the pistachio coconut mixture.

Day 6 Snack

Day 6 Snack

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DAY 6 (FRIDAY) TOTAL NUTRITIONAL INFORMATION: 1,407 calories, 72.7 g fat (12.2 g saturated fat), 138.8 g carbohydrate (28.7 g dietary fiber, 55 sugars), 66.5 g protein, 270 mg cholesterol, 1,580 mg sodium

Stay hungry…

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