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Day 3 Of The Goodful 2-Week Healthy Eating Challenge 2018

This is Day 3 of the Goodful Two-Week Healthy Eating Challenge. Click here to get a rundown of the whole program.

Welcome to Day 3 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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1 cup plain nonfat Greek yogurt

1 tablespoon chia seeds

⅓ cup granola

¼ cup blueberries

3 strawberries, sliced

6 blackberries

1 teaspoon honey, optional


1. In a bowl, add the Greek yogurt and chia seeds and stir to combine.

2. Place half of the yogurt mixture in the bottom of a large glass, and top with half of the granola, blueberries, strawberries, and blackberries.

3. Top with remaining yogurt mixture, berries, and optional honey.

4. Enjoy!


1 small sweet potato, diced

1 lemon, sliced, seeds removed

1 cup green beans, trimmed

1 tablespoon olive oil

1 tablespoon rosemary, chopped

1 tablespoon thyme, chopped

1 clove garlic, minced

½ teaspoon salt, plus more to season

¼ teaspoon ground black pepper, plus more to season

1 boneless, skinless chicken breast

¼ teaspoon paprika


1. Preheat oven to 375˚F (190˚C).

2. Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl and toss until fully coated.

3. Season the chicken breast with salt, pepper, and paprika.

4. Transfer to a parchment paper–lined sheet tray and place the chicken breast on top of the vegetables.

5. Bake until vegetables are tender and chicken is cooked through, about 20 minutes.

6. Enjoy!


1 boneless, skinless chicken breast

3 cups low-sodium chicken stock

¾ cup store-bought salsa verde

½ cup canned black beans, drained and rinsed

½ cup corn, frozen

1 green bell pepper, diced

½ teaspoon salt

2 small corn tortillas, cut into thin strips

¼ cup radishes, thinly sliced

2 tablespoons cilantro, chopped

1 avocado, diced

1 lime, cut into wedges


1. Combine chicken, stock, salsa verde, black beans, corn, bell peppers, and salt in a slow cooker set on low.

2. Cook for 6 hours and shred the chicken with a fork.

3. Preheat oven to 350˚F (180˚C).

4. Spread the tortilla strips in a single layer on a baking sheet and bake until crisp, about 7 minutes.

5. To serve, top soup with tortilla strips, radishes, cilantro, avocado, and a lime wedge.

6. Enjoy!


1 cup whole almonds

¼ teaspoon salt

Pinch of cayenne pepper, optional

2 tablespoon honey

1 teaspoon olive oil


1. Preheat oven to 350˚F (180˚C).

2. In bowl, add the almonds, salt, cayenne, honey, and olive oil, and stir to combine.

3. Transfer to a parchment paper–lined baking sheet, and bake for 12 minutes, until the honey is caramelized and the almonds are aromatic.

4. Let cool.

5. Enjoy!

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Ready for Day 4? Click here.

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