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Food Recipes

Day 5 of "28 Days of Clean Eating"

Jan. 28th, 2018 @ 10pm
Kevin Sims, CoFounder

The First week went well and I feel like I saved a lot of money buy not purchasing any take-out. With a grocery list of about $150 for the week I was able to have breakfast lunch and dinner for a work week and still have leftovers and groceries for more.

Week 1 Day 5 Breakfast - Vegetarian Gluten-Free Tropical Smoothie

Vegetarian gluten free tropical smoothie

Ingredients for Gluten-Free Tropical Smoothie:

  • 1 1/2 cups frozen pineapple chunks
  • 1 1/2 tablespoon peeled, grated fresh ginger
  • 1/2 cup freshly squeezed orange juice (about 2 oranges)
  • 1/4 cup milk

This recipe is an easy make and go morning smoothie. Great for on the go people like on your way to work or sending kids off to school. Combine the pineapple, ginger, orange juice, and milk in the blender. Then cover and blend to desired smoothness. Won't even take you more than 5 minutes to prepare. Add in some fresh berries to your liking as well.

The Smoothie has about 124 calories and 0.8g of fat. 1.4g of protein.

Week 1 Day 5 Lunch - Almond Butter Sandwich with Gala Apples

Today we went back to a day two lunch that we really liked. If you missed it check out the Almond Butter Recipe Here. Don't worry there are a lot of other lunch recipes that we will cover throughout the series.

Week 1 Day 5 Dinner - Grilled Honey-Mustard Chicken with Marinated Tomatoes and Cucumbers

This recipe will be great for other dishes. Once done it will leave enough to be saved and eaten on other days as well. Marinate the chicken by placing the chicken in a zip lock bag with oil, vinegar, mustard and honey.

marinated honey mustard chicken in crock pot

chicken and vegetables with rice

Ingredients for the chicken:

  • 1/4 cup of honey
  • 1/4 cup grainy Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 tablespoons avocado oil, plus additional for greasing
  • 7 boneless skinless chicken breast
  • 3/4 teaspoon of salt
  • 1/2 teaspoon freshly ground black pepper

Ingredients for the marinated tomatoes and cucumbers:

  • 3 tomatoes, cut into wedges
  • 2 cucumbers, peeled and cut into half-moons
  • 1 red onion, halved and sliced
  • 1/3 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons chopped fresh basil

How to make the chicken:

whisk the honey, mustard, vinegar and oil together and place with the chicken in a large zip lock freezer bag. Seal and refrigerate for 30 minutes up to 2 hours. Remove the chicken from the marinade and place on medium heat stove and sprinkle with salt and pepper per the book, we decided to use slow cooker.

How to make the marinated tomatoes and cucumbers:

In a bowl, combine the tomatoes, cucumbers, and red onion. Stir together the vinegar, oil, honey, salt, pepper, and basil; pour the dressing over the tomato mixture, tossing well to coat. Cover and refrigerate for 30 minutes. We also decided that this would go well with rice so we served the chicken and vegetables on top.

This dish contains only about 486 calories per serving, 21.1g of fat and 51.2g of protein.

Disclaimer: I have no affiliation with the author of this book. I recommend this book purchase to anyone looking to start a new venture.

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