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    Day 10 Of The 2015 Clean Eating Challenge

    This is part of a two-week healthy meal plan that will make you feel like your very best self. Don't jump into the middle — start at the beginning here.

    BuzzFeed Life's Clean Eating Challenge is a two-week plan that's all about eating real food in order to feel great and have more energy. The food is low-carb and gluten-free with an emphasis on lean protein, healthy fats, and lots of fresh produce. There's no processed food allowed; every meal is homemade.

    It's important that you follow the meal plan in order starting with Day 1 since most of the recipes call for leftover ingredients from previous days. But you can start any time and find full instructions here. Aim to eat every 3-4 hours and try not to eat within two hours of bedtime.

    AB&J Smoothie

    Makes 1 serving


    4 large strawberries, roughly chopped

    1 medjool date, pitted

    1 ½ cup unsweetened almond milk

    2 tablespoons natural, unsalted almond butter

    ¼ teaspoon vanilla extract


    Add all ingredients to a high speed blender and puree until smooth, about 30 seconds.

    340 calories, 22.7 g fat (1 g saturated fat), 32 g carbohydrate (8.5 g dietary fiber, 21.3 g sugars), 10.4 g protein, 0 mg cholesterol, 271 mg sodium

    Pork Loin, Asparagus and Cauliflower “Rice” Bowl

    Makes 1 serving


    4 ounces roasted pork loin (leftover from Sunday's dinner), cut in 1-inch cubes

    ½ bunch roasted asparagus (leftover from Monday's dinner), cut in 2-inch pieces

    ½ recipe cauliflower rice (leftover from Saturday's dinner)

    3 scallions, thinly sliced

    5 raw, unsalted almonds, chopped (10 almonds for men)

    1 teaspoon tamari


    In large mixing bowl, combine all ingredients except tamari and toss together. Reheat in a bowl in the microwave, then drizzle with tamari.

    If you're packing lunch to go: combine all ingredients except the tamari in a large tupperware container, and pack the tamari in a small container, separately. Refrigerate until you're ready to eat, then microwave the rice bowl in a microwave-safe bowl and drizzle with tamari, to serve.

    374 calories, 18.5 g fat (3.6 g saturated fat), 25 g carbohydrate (11.6 g dietary fiber, 0.9 g sugars) 32.5 g protein, 55 mg cholesterol, 670 mg sodium

    Cut the remaining ½ avocado in half. Peel ¼ and put it in a ziploc bag labeled "Saturday, Week 2, Breakfast," then put it in the freezer. Squeeze lemon juice over remaining ¼ and store in plastic wrap in fridge for tomorrow's lunch.

    Baked Eggs In Butternut Squash and Spinach

    Makes 1 serving


    2 teaspoons olive oil

    1 clove garlic, minced

    2.5 ounces (½ a 5-ounce bag, about 2 cups loosely packed) baby spinach

    ⅓ recipe (about 1 cup) roasted butternut squash cubes (leftover from Sunday's dinner)

    sprinkle paprika

    2 large eggs*

    ⅛ teaspoon kosher salt

    freshly ground pepper

    2 tablespoons chopped parsley leaves, for garnish

    *Men, use 3 eggs


    Preheat the oven to 400°F.

    Heat olive oil in a medium skillet over medium-low heat, then add the garlic and cook, stirring often, just until the garlic is fragrant, about 30 seconds. Add spinach and cook, stirring often, until the spinach is wilted, about a minute more. Add butternut squash, sprinkle with paprika, and toss everything together. Spread the vegetables out to cover the bottom of the pan, create nests in the veggies for the eggs, then crack the eggs on top of the vegetables. Season with salt and pepper.

    Bake in the preheated oven until the whites are set but the yolks are still runny, 8-10 minutes. Garnish with chopped parsley.

    309 calories, 18.8 g fat (4.4 g saturated fat), 20.9 g carbohydrate (6.5 g dietary fiber, 0.5 g sugars) 16 g protein, 372 mg cholesterol, 348 mg sodium


    1,399 calories, 82.3 g fat (16.8 g saturated fat), 114.6 g carbohydrate (38.6 g dietary fiber, 44.8 g sugars), 68.7 g protein, 457 mg cholesterol, 1615 mg sodium

    Prepare the Chia Pudding with Pineapple, Mint, and Coconut (recipe below) for breakfast tomorrow; it needs to soak overnight in the fridge.

    Chia Pudding with Pineapple, Mint, and Coconut

    Makes 1 serving


    3 tablespoons chia seeds

    1 cup unsweetened almond milk

    1 teaspoon honey

    ¼ teaspoon vanilla extract

    ½ cup diced pineapple, in ¼-inch pieces

    2 tablespoons shredded coconut

    1 tablespoon mint leaves


    In a small mixing bowl, combine chia seeds, almond milk, honey, vanilla extract, pineapple, and shredded coconut. Stir everything together to combine, then transfer to a small airtight container and refrigerate overnight.

    When you're ready to eat the pudding, roughly chop the mint leaves, then add them to the chia pudding and eat.

    382 calories, 22 g fat (7.5 g saturated fat), 35 g carbohydrate (18.3 g dietary fiber, 14.4 g sugars), 11 g protein, 0 mg cholesterol, 184.4 mg sodium

    COmbine the chia seeds, almond milk, honey, vanilla extract, diced pineapple, and shredded coconut in a bowl.

    Stir together and store in an airtight container in the fridge.

    You made it through ten days! TEN DAYS!

    So, you’re taking the Clean Eating Challenge? We’d love to see how it goes! Post your photos to Instagram or Twitter and tag them #BuzzFeedCleanEating

    BuzzFeed Food editors tested the entire Clean Eating Challenge and can vouch for the validity and deliciousness of every recipe. If you have questions about the challenge or any of the dishes, you can email Christine Byrne.