Welcome to Day 6 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:
2 large egg whites
1 small apple
¾ cup unsweetened almond milk
⅓ cup rolled oats
2 teaspoons maple syrup
½ teaspoon ground cinnamon, plus more for garnishing
Pinch of salt
1 tablespoon roasted, unsalted almonds, chopped
Preparation:
1. In a bowl, whisk the egg whites until frothy.
2. Grate half of the apple on a box grater. Dice the remaining apple half and set aside.
3. Add the grated apple to a pot over medium heat with the almond milk, oats, maple syrup, cinnamon, and salt, and stir until almost all of the liquid is absorbed.
4. Add the hot oat mixture to the bowl of whipped egg whites, gradually adding a little at a time and stirring continuously until well combined.
5. Pour the mixture back into the pot and cook for 2 minutes over low heat.
6. Remove from the heat, and transfer to a bowl. Top with almonds, cinnamon, and diced apples.
7. Enjoy!
Ingredients:
1 tablespoon plain nonfat Greek yogurt
1 tablespoon pesto
1 boneless, skinless chicken breast, pounded thin
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons olive oil
2 slices of sprouted bread
1 slice of mozzarella cheese
4 slices Roma tomato
¼ cup baby spinach
Preparation:
1. In a bowl, add the Greek yogurt and pesto and stir to combine.
2. Season the chicken breast with salt and pepper.
3. Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until browned on both sides, about 2½ minutes per side.
4. To assemble, spread both pieces of bread with the prepared pesto spread. Top with chicken breast, mozzarella, tomatoes, spinach, and the remaining slice of bread.
5. Enjoy!
Ingredients:
½ spaghetti squash, halved vertically and seeded
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
4 ounces shrimp, peeled and deveined
Zest of 1 lemon
¾ teaspoon salt
¼ teaspoon ground black pepper
Juice of 1 lemon
2 tablespoons parsley, chopped
Preparation:
1. Microwave the squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
2. Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
3. Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
4. Remove from heat, add parsley and shredded squash, and stir to combine.
5. Enjoy!
Ingredients:
1 15.5-ounce can of chickpeas, drained and rinsed
¼ cup extra virgin olive oil, plus more for garnishing
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon lemon juice
1 garlic clove
¼ teaspoon paprika, plus more for garnishing
Assorted veggie sticks, to serve
Preparation:
1. In the bowl of a food processor, add the chickpeas, olive oil, salt, pepper, lemon juice, garlic, tahini, and paprika and blend until smooth.
2. Transfer to a bowl and dust with paprika. Serve with veggie sticks, and enjoy!
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Ready for Day 7? Click here.
