97 Days of Clean Eating Day 49

Breakfast: Kale & Potato Hash


  • 8 cups torn kale leaves, (about ½ large bunch; see Tip)
  • 2 tablespoons horseradish
  • 1 medium shallot, minced
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 cups cooked shredded potatoes, (see Ingredient note)
  • 3 tablespoons extra-virgin olive oil


    1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
    2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
    3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Snack: 1 cup Raspberries with 2 tbsp. plain yogurt and 1 tbsp. of honey

Ingredients Needed:

3/4 cup Greek Yogurt

1/2 cup of blueberries

1 cup chopped strawberries

1 tbsp honey


1. Place 3/4 cup of yogurt in a bowl.

2.Wash and slice your berries, place on top of the yogurt.

3. Drizzle honey over top.

4. Enjoy as an amazing breakfast!

Lunch: Express Lunch Plate


1 large hard-cooked egg

1 ounce Cheddar cheese wedge

1 apple, cored and sliced

rye crispbread crackers


1. Arrange all ingredients on a plate

Dinner: Chicken and Mint Coleslaw Wraps


4 (6-ounce) skinless, boneless chicken breast halves

1/8 teaspoon salt

Cooking spray

1/3 cup fresh lemon juice

1 tablespoon bottled ground fresh ginger (such as Spice World)

2 teaspoons sugar

1/4 teaspoon crushed red pepper

3 cups angel hair coleslaw

1/2 cup chopped fresh mint

poblano chile, halved lengthwise, seeded, and thinly sliced

6 (8-inch) flour tortillas


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 4 1/2 minutes on each side or until done. Remove chicken to a cutting board, and cut into thin strips.

2. Combine juice, ginger, sugar, and red pepper in a large bowl. Add chicken strips, coleslaw, mint, and chile, tossing well to coat. Warm tortillas according to package directions. Divide chicken mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.

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