97 Days of Clean Eating Day 81

Breakfast: Pineapple Banana Smoothie



  • 4 ice cubes
  • 1/4 fresh pineapple - peeled, cored and cubed
  • 1 large banana, cut into chunks
  • 1 cup pineapple or apple juice


    1. Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. Puree on high until smooth.

Snack: Oatmeal Bars w/ Dates and Walnuts 



  • 2 3/4 cups old-fashioned rolled oats
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 2 cups packed light-brown sugar
  • 3/4 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 3 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups walnuts (5 1/2 ounces), toasted and chopped
  • 1 cup dates (5 ounces), pitted and chopped
  • Vegetable-oil cooking spray


  1. Preheat oven to 350 degrees. Stir together ground oats, flour, 1 cup whole oats, baking powder, salt, cinnamon, and allspice in a large bowl; set aside.

  2. Put brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla, scraping down sides of bowl as needed.Reduce speed to low. Add oat mixture, and mix until just combined. Mix in walnuts and dates.

  3. Coat a 9-by-13-inch baking dish with cooking spray. Spread batter evenly in dish. Scatter remaining 1/2 cup whole oats over top. Bake until golden and a cake tester inserted into center comes out clean, about 35 minutes. Cool completely in pan on a wire rack; cut into bar

Lunch: Apple Frisee & Radicchio Salad w/Lemon Kefir Dressing 



  • 1 
large shallot, diced small
  • 3 tbsp fresh lemon juice
  • 2 tbsp 
roasted walnut oil or 
extra-virgin olive oil
  • 2 tbsp grape seed oil
  • 5 tbsp whole-milk kefir
  • 10 oz 
frisée (2 small heads), cored and leaves cut 
into 1-inch pieces
  • 4 oz 
radicchio (½ small head), halved lengthwise and 
cut into ⅓-inch slices
  • 7 
small radishes (preferably the French variety, if available), quartered
  • 2 
Persian cucumbers, 
sliced in half lengthwise and cut diagonally 
(¼-inch thickness)
  • 2 
apples (Fuji, Pink Lady or Honeycrisp), cored and sliced into 1/8-inch slices
  • 3/4 cup 
roughly chopped 
fresh flat-leaf parsley
  • 1/3 cup 
fresh mint leaves, 
roughly chopped
  • 1/2 cup 
toasted unsalted walnuts, roughly chopped
  • Kosher salt (or sea salt) and ground black pepper, to taste
  • Preparation

    1. In a small container with a tight-fitting lid, combine shallot, lemon juice, walnut and grape seed oil, close lid tightly; shake well. Add kefir and shake again.
    2. In a large bowl, combine frisée, radicchio, radishes, cucumbers, apples, parsley, mint and walnuts. Pour dressing over top and toss.Season with salt and pepper.

Dinner: Mexican Spice Chili Soup 



  • 3 tablespoons olive oil
  • 1 pound rump roast, cut into small cubes
  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper (optional)
  • 2 bay leaves
  • 3 1/2 cups beef stock
  • 1/2 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chile peppers
  • 3 ounces tomato paste
  • 2 (15 ounce) cans pinto beans, drained
  • Add all ingredients to list


  1. Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
  2. Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
  3. Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.


Content Goes Here