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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Ingredients:
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
Preparation:
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!
Ingredients:
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
Preparation:
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!
Ingredients:
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
Preparation:
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!
Ingredients:
1 cup whole almonds
¼ teaspoon salt
Pinch of cayenne pepper, optional
2 tablespoon honey
1 teaspoon olive oil
Preparation:
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.
