Welcome to Day 2 of the Goodful Two-Week Healthy Eating Challenge! Need to reference our main guide? Click here for the rules, menu, and other information.
Note: You may want to prep some of these recipes ahead of time, especially based on your schedule and lifestyle. Take a look at all the menus beforehand!
Disclaimer: Nutritional info provided is per serving. Please read descriptions carefully before cooking!
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Ingredients:
1½ cups pitted dates, roughly chopped
½ cup rolled oats
½ cup roasted, unsalted almonds
½ cup shredded unsweetened coconut
¼ cup almond butter
1 teaspoon ground cinnamon
¼ teaspoon salt
Preparation:
1. To the bowl of a food processor, add the dates, oats, almonds, shredded coconut, almond butter, cinnamon, salt, and water, and blend until a sticky dough forms. If the dough is too dry, add 1 tablespoon of water at a time until a sticky dough forms.
2. Press the mixture into a parchment paper–lined 9x9-inch baking dish and refrigerate for 1 hour.
3. Cut into 8 rectangles and store in an airtight container.
4. Enjoy!
Ingredients:
¼ cup brown rice
1 teaspoon salt, divided
¾ cup water
4 ounces flank steak, thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced lengthwise
1 tablespoon lime juice
1 teaspoon onion powder
¾ teaspoon chili powder
½ teaspoon ground black pepper
2 tablespoons cilantro, chopped
1 lime, cut into wedges
Preparation:
1. Preheat oven to 450˚F (230˚C).
2. Place the rice in a sieve and rinse under cold water to remove excess starch.
3. Transfer the rice to a small pot with ¼ teaspoon salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
4. In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
5. Transfer to a parchment paper–lined sheet tray and bake for 12 to 15 minutes.
6. Serve steak over rice and top with cilantro and lime wedges.
7. Enjoy!
Ingredients:
Tzatziki Dressing
⅔ cup plain nonfat Greek yogurt
2 tablespoons grated cucumber, excess water squeezed out
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon salt
Crispy Pita Chips
1 small whole wheat pita, cut into wedges
Gyro-Style Chicken
Juice of 1 lemon
1 tablespoon plus 1 teaspoon olive oil, divided
1 tablespoon oregano, chopped
Zest of 1 lemon
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 boneless, skinless chicken breast, cubed
2 cups baby spinach
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
½ cucumber, thinly sliced
Preparation:
1. Preheat oven to 375˚F (190˚C).
2. In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt. Stir to combine.
3. Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
4. In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken. Toss to coat.
5. Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
6. Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
7. Enjoy!
Ingredients:
1 sweet potato, cut into fries
1 tablespoon olive oil
1 tablespoon rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
Dip
⅓ cup plain Greek yogurt
1 teaspoon lemon juice
2 teaspoons chives
Salt, to taste
Pepper, to taste
Preparation:
1. Preheat oven to 425˚F (220˚C).
2. In a bowl, add the sweet potato fries, olive oil, rosemary, salt, and pepper, and stir to combine.
3. Transfer the fries to a parchment paper–lined baking sheet in a single layer.
4. Bake for 10 minutes, then flip. Bake for an additional 10–15 minutes.
5. In a bowl combine the Greek yogurt, lemon juice, chives, salt, and pepper, and stir to combine.
6. Serve the fries with the Greek yogurt dip.
7. Enjoy!
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Ready for Day 3? Click here.
