Recipes For Day 4 of Our Clean-Eating Plan

1. Whisk together egg, mashed banana, rolled oats, almond milk, and cinnamon. Let mixture sit for 5 minutes.
2. Heat coconut oil in a medium skillet over medium heat.
3. Spoon the oat batter into the skillet to form two rounds and cook until each pancake is firm. Flip and cook until golden, about 3 minutes each side.
4. Top with apple, shredded coconut, and cashew cream.

NUTRIENT TOTALS
Calories: 355.6
Protein: 12 grams
Carbohydrate: 37.1 grams
Dietary Fiber: 5.265 grams
Total Sugars: 11.7 grams
Total Fat: 19.2 grams
Saturated Fat: 8.632 grams
Sodium: 87.6 milligrams

1. Mix chicken and baby spinach into marinara sauce in a microwavable container.
2. If preparing this to eat at work later, pack the marinara mixture in a separate container from the potato, and continue with the next steps when you're ready to eat.
3. Microwave the marinara mixture until steaming hot, about 1 minute.
4. Slice potato lengthwise, but don’t cut all the way through.
5. Mash the flesh lightly with a fork and pour the marinara mixture over the top.
6. Serve your potato pizza with a 1/2 cup blueberries on the side.

NUTRIENT TOTALS
Calories: 435.7
Protein: 24.1 grams
Carbohydrate: 74.7 grams
Dietary Fiber: 10.2 grams
Total Sugars: 27.6 grams
Total Fat: 6.046 grams
Saturated Fat: 1.226 grams
Sodium: 664.9 milligrams

1. Combine buckwheat with almond milk and a pinch of cinnamon.
2. Heat in the microwave for 1 minute if desired, or eat cold.
3. Top with pistachios and diced pear.

NUTRIENT TOTALS
Calories: 146
Protein: 4.832 grams
Carbohydrate: 24.9 grams
Dietary Fiber: 4.522 grams
Total Sugars: 5.02 grams
Total Fat: 4.805 grams
Saturated Fat: .541 grams
Sodium: 149 milligrams

1. In a blender, combine kale, garlic, garbanzo beans, cumin, chili powder, salt, and a pinch black pepper.
2. Pulse until blended and nearly smooth, adding 1 tablespoon water at a time if needed.
3. Pour cornmeal on a plate. Form kale mixture into four patties and press both sides of each patty into the corn meal.
4. Heat 2 teaspoons olive oil over medium-high heat and cook mushrooms until soft and golden, about 8 minutes. Remove mushrooms from skillet and set aside. Save 1/2 cup of the cooked mushrooms for tomorrow’s breakfast.
5. Add 2 teaspoons olive oil to the same skillet and cook the veggie patties over medium-high heat until they’re golden, about 3 minutes per side. Refrigerate 2 patties for lunch tomorrow.
6. Serve both veggie patties topped with mushrooms and sprinkle with toasted cashews.

NUTRIENT TOTALS
Calories: 477
Protein: 16.9 grams
Carbohydrate: 51.6 grams
Dietary Fiber: 15.1 grams
Total Sugars: 2.114 grams
Total Fat: 25.6 grams
Saturated Fat: 3.832 grams
Sodium: 560.4 milligrams

1. In a small saucepan, simmer sweet potato in almond milk until soft, about 10 minutes.
2. Pour into blender with cocoa powder, vanilla extract, and banana until smooth.

NUTRIENT TOTALS
Calories: 150
Protein: 5.068 grams
Carbohydrate: 31.6 grams
Dietary Fiber: 7.295 grams
Total Sugars: 11.6 grams
Total Fat: 6.782 grams
Saturated Fat: .376 grams
Sodium: 205.1 milligrams