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Day 8 Of The Goodful 2-Week Healthy Eating Challenge 2018

This is Day 8 of the Goodful Two-Week Healthy Eating Challenge. Click here to get a rundown of the whole program.

Welcome to Day 8 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 baby spinach

¾ cup frozen pineapple

½ banana, sliced, frozen

½ avocado

¾ cup unsweetened almond milk


1. In a blender, add the spinach, pineapple, banana, avocado, and almond milk and blend until smooth.

2. Enjoy!


1 boneless, skinless chicken breast, sliced into ½-inch pieces

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon olive oil

½ cup cherry tomatoes, halved

2 cups spiralized zucchini

4 ounces whole wheat spaghetti, cooked

3 tablespoons pesto

1 tablespoon shredded Parmesan cheese


1. On a cutting board, season the chicken with salt and pepper.

2. Heat olive oil in a pan over medium heat. Once the oil is shimmering, add the chicken until browned on all sides, about 4 minutes.

3. Add the tomatoes and zucchini noodles, and cook until softened, about 2 minutes. Remove the pan from the heat.

4. Add the cooked pasta and pesto and stir until fully coated.

5. Top with Parmesan cheese.

6. Enjoy!


1 sweet potato

1 boneless, skinless chicken breast, sliced into ½-inch pieces

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon extra virgin olive oil

1 tablespoon buffalo sauce

1 tablespoon green onions, thinly sliced

Green Onion Crema
¼ cup plain nonfat Greek yogurt

2 tablespoons green onions, finely chopped

¼ teaspoon salt

Pinch of ground black pepper


1. Using a fork, poke holes in the top of the sweet potato. Microwave on high for 10 minutes.

2. While the sweet potato is heating, season chicken breast with salt and pepper.

3. Heat olive oil in a large pan over medium heat. Add the chicken and cook until browned, about 4 minutes.

4. Transfer the chicken to a bowl and shred with a fork. Drizzle with buffalo sauce and toss until well coated.

5. In a bowl, add the Greek yogurt, chopped green onion, salt, and black pepper and stir to combine.

6. Cut sweet potato open lengthwise and fill with buffalo chicken, then top with the crema and garnish with sliced green onions.

7. Enjoy!


1 cup plain nonfat Greek yogurt

1 teaspoon honey

¼ cup plus 2 tablespoons peanut butter

¼ cup blueberries


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

2. Transfer 3 tablespoons of the mixture into 6 lined muffin tins.

3. Microwave the peanut butter for 15 seconds. Spoon 1 tablespoon of the softened peanut butter over each yogurt cup.

4. Sprinkle blueberries over the yogurt cups.

5. Freeze until solid, about 2 hours.

6. Enjoy!

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