97 Days of Clean Eating Day 50

INGREDIENTS

• 4 large eggs
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 avocado, diced
• Coarse salt and ground pepper
• 2 ounces sliced smoked salmon (about 2 slices)
• 1/3 cup watercress, thick ends trimmed

• DIRECTIONS

  1. In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.

  2. In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.

INGREDIENTS

• 4 cups assorted whole grain cereals
• 2 cups pretzel rounds
• 3 tablespoons olive oil
• 1/2 cup Parmesan cheese, finely grated

  DIRECTIONS

  1. Preheat oven to 350 degrees. In a large bowl, toss together cereals, pretzel rounds, olive oil and Parmesan cheese.

  2. Spread mixture in a single layer on a rimmed baking sheet. Bake until cheese is melted and cereal is crisp and lightly golden, 15 to 20 minutes. Serve at room temperature.

  3. Preheat oven to 350 degrees. In a large bowl, toss together cereals, pretzel rounds, olive oil and Parmesan cheese.

  4. Spread mixture in a single layer on a rimmed baking sheet. Bake until cheese is melted and cereal is crisp and lightly golden, 15 to 20 minutes. Serve at room temperature.

  5. Preheat oven to 350 degrees. In a large bowl, toss together cereals, pretzel rounds, olive oil and Parmesan cheese.

  6. Spread mixture in a single layer on a rimmed baking sheet. Bake until cheese is melted and cereal is crisp and lightly golden, 15 to 20 minutes. Serve at room temperature.

Ingredients

2 (6-in.) whole-wheat pitas

1 tablespoon olive oil

1 teaspoon minced fresh rosemary

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon kosher salt, divided

1 (15-oz.) can unsalted cannellini beans, rinsed and drained

2 center-cut bacon slices

1 cup thinly vertically sliced red onion

3 garlic cloves, thinly sliced

1 (8-oz.) pkg. presliced cremini mushrooms

1/2 cup halved grape tomatoes

4 cups baby kale

Directions

1. Preheat broiler to high.

2. Split each pita in half horizontally into rounds. Arrange pita rounds on a baking sheet; broil 1 minute on each side or until toasted.

3. Place oil, rosemary, rind, juice, 1/4 teaspoon pepper, 1/8 teaspoon salt, and beans in the bowl of a mini food processor; process until mixture is smooth.

4. Cook bacon in a large skillet over medium-high heat about 5 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add onion and garlic to drippings in pan; sauté 5 minutes. Add mushrooms; cook 4 minutes or until browned, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Add kale to pan in batches, stirring until kale wilts.

5. Spread bean mixture evenly over rough side of pita halves; top evenly with kale mixture. Sprinkle with bacon, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt.

Ingredients

Cooking spray

1 (8-ounce) container prechopped onion

1 (12-ounce) package frozen zesty Italian-flavored meatless meatballs (such as Nate's)

1 (26-ounce) jar fire roasted tomato-garlic pasta sauce (such as Classico)

2 tablespoons sun-dried tomato pesto (such as Classico)

Herbed Spaghetti Squash

Freshly shredded Parmesan cheese (optional)

Directions 

1. Heat a large saucepan over medium-high heat; coat pan with cooking spray. Add onion; sauté 3 to 4 minutes or until tender. Add meatballs, pasta sauce, and pesto to pan; bring to a boil. Reduce heat; simmer 10 minutes or until meatballs are thoroughly heated. Spoon meatballs and sauce over Herbed Spaghetti Squash, and sprinkle with Parmesan cheese, if desired.