Day 7 of "28 Days of Clean Eating"
Feb. 5th, 2018 @ 10pm
Kevin Sims, CoFounder
Today starts out with a great morning smoothie that will help get you going in the morning. Lunch fills you up with a great pasta salad while ending the night with a fulfilling stuffed piece of chicken.
Week 2 Day 7 Breakfast - Banana, Strawberry, and Walnut Smoothie
This morning vegan gluten-free breakfast brings you a great source of vitamin E and many antioxidant benefits. If you have an issue finding a great source of strawberries, use frozen sliced strawberries.
Ingredients for Banana, Strawberry, and Walnut Smoothie:
- 1 Banana, peeled and frozen
- 1 1/2 cups fresh strawberries, halved
- 1/4 cup freshly squeezed orange juice (about 1 orange)
- 2 tablespoons chopped walnuts
This breakfast smoothie is pretty straight forward. Provides enough for two people. Just take all of the ingredients and place inside of the blender and smooth to desired smoothness. Server Immediately. If not cold enough add a couple extra ice cubes.
Week 2 Day 7 Lunch - Pasta Salad with Avocado Pesto Cream Sauce
This is a great vegetarian salad option to make and take with you for lunch. If the sauce turns brown from the avocados, don't worry it's still delicious to eat as long as you eat within the same day. To add a little bit more of a kick I added in a little balsamic vinaigrette dressing.
Ingredients for the Pasta Salad with Avocado Pesto Cream Sauce:
- 12 ounces 100% whole-wheat fusilli
- 2 avocados, coarsely chopped
- 3 tablespoons lemon juice
- 3 tablespoons Basil Pesto
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1 cup chopped tomatoes
- 1/2 cup freshly grated Parmesan cheese
First you want to cook the fusilli pasta according to the package directions. Then rinse and drain with cold water. In a food processor combine the avocados, lemon juice, pesto, oil, and salt until smooth.
In a large bowl combine the pasta, tomatoes, and avocado sauce and sprinkle the servings with cheese. Recipe makes enough for 4 people while providing each serving with 564 calories, 28.6g of fat and 19.1g of protein. Makes for a great vegetarian salad for lunch.
Week 2 Day 7 Dinner - Chicken Breasts Stuffed with Roasted Red Peppers, Olives and Feta
This is a great Mediterranean-inspired dish. The stuffing for the chicken will surely bring a mouthwatering sensation of joy in every single bite. Great with a side of rice as well.
Ingredients for the Stuffed Chicken Breast:
- 4 boneless skinless chicken breast
- 1/2 cup chopped roasted red peppers
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped kalamata olives
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
- 2 tablespoons lemon juice
Preheat the oven to 350 degrees. Cut horizontal slits into each chicken breast. In a medium bowl, combine the red peppers, feta, olives, and basil. Stuff the mixtures into each slit and use toothpicks to close.
Sprinkle the chicken with 1/2 teaspoon of salt and pepper. Heat oil in a large skillet and brown both sides of the chicken for about 2 to 3 minutes. Transfer the skillet to the oven and bake for about 15 minutes or until done.
Each serving of the stuffed chicken breast has 601 calories, 20.3g of fat and 58.4g 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.