97 Days of Clean Eating Day 43

posted by Ashley Millon -

Breakfast: Tutti Frutti Muesli

Ingredients

  • ½ cup nonfat or low-fat plain yogurt
  • ½ cup blueberries, fresh or frozen (thawed)
  • ¼ cup diced apple
  • ¼ cup diced banana
  • ¼ cup unsweetened muesli (see Note)
  • 1-2 teaspoons honey or pure maple syrup


Directions

  1. Stir together yogurt, blueberries, apple, banana, muesli and honey (or maple syrup) to taste in a bowl.

Snack: Yoplait Light Yogart (Fruit Flavors)

Lunch: BBQ Chicken Salad

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 4 stalks celery, chopped
  • 1 large red bell pepper, diced
  • 1/2 red onion, diced
  • 1 (8.75 ounce) can sweet corn, drained
  • 1/4 cup barbeque sauce
  • 2 tablespoons fat-free mayonnaise


Directions

  1. Preheat grill for high heat.
  2. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
  3. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
  4. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Dinner: Red Quinoa Salad with Beets, Kale, and Parmesean

Ingredients

1 cup uncooked red quinoa

1/4 cup extra-virgin olive oil

2 1/2 tablespoons sherry vinegar

2 teaspoons honey

1/2 tablespoon finely minced shallot

1 teaspoon chopped fresh thyme

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

packed cups thinly sliced lacinato kale

1/3 cup lightly toasted chopped pecans

10 ounce golden beet and/or candy-stripe beet, peeled and thinly sliced

1/2 cup (2 ounces) shaved Parmesan cheese


Directions

1. Soak quinoa in cold water to cover 15 minutes; drain. Bring 1 1/4 cups water to a boil in a medium saucepan; stir in quinoa. Cover and simmer 15 minutes. Remove pan from heat; let stand, covered, 5 minutes. Fluff quinoa with a fork; scrape into a large bowl.

2. Whisk together oil and next 7 ingredients in a small bowl. Add kale, pecans, and beet to quinoa; toss gently to combine. Drizzle with vinaigrette, and toss gently to coat. Top with cheese.

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