Food

Day 13 Of The Clean Eating Challenge

This is part of a two-week detox plan that will make you feel great. Don't jump into the middle — start at the beginning here.

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BuzzFeed Food's Clean Eating Challenge is a two-week detox plan that's all about eating real food in order to feel great and have more energy. All of the food is low carb and gluten free with an emphasis on lean protein (no red meat) and 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.

OVERNIGHT OATS WITH STRAWBERRIES AND CHIA SEEDS

Prepare oats the night before.

Ingredients

1/2 cup gluten-free rolled oats

1/2 cup unsweetened almond milk

1/2 cup nonfat Greek yogurt

1 tablespoon chia seeds

1 teaspoon honey

4 large strawberries, cored and thinly sliced

Procedure

Mix all ingredients until thoroughly combined. Store in an airtight container for at least 6 hours and up to 24 hours.

334 calories, 9.6 g fat (0.5 g saturated fat), 48.6 g carbohydrate (11.3 g fiber, 15.2 g sugars), 20.5 g protein, 149 mg sodium, 5 mg cholesterol

SNAP PEA AND RADISH SALAD WITH QUINOA AND ARUGULA

Makes 1 serving

Ingredients

1 tablespoon balsamic vinegar

1/8 teaspoon kosher salt

freshly ground pepper

1/2 tablespoon olive oil

1/2 recipe snap pea salad (leftover from Wednesday's dinner)

1/2 cup Big Batch Cooked Quinoa (leftover from Monday's dinner)

2 cups arugula, rinsed and dried

Procedure

In a medium mixing bowl, combine balsamic vinegar, kosher salt, and freshly ground pepper. Gradually add 1/2 tablespoon olive oil while whisking the mixture vigorously. Continue to whisk the mixture for 30 seconds after all of the oil has been added. Add remaining ingredients to the bowl and toss everything together, so that the dressing is evenly coating the snap pea salad, quinoa, and greens. Transfer to a bowl to serve.

If you're packing lunch to go: Pack the vinaigrette in a small airtight container. Combine snap pea salad, quinoa, and arugula in a separate large airtight container, and toss everything together. Refrigerate until you're ready to eat, and pour the vinaigrette over the salad at lunch time.

374 calories, 15.7 g fat (5.2 g saturated fat), 47.7 g carbohydrate (9.3 g fiber, 7.7 g sugars), 12.9 g protein, 424 mg sodium, 25.2 mg cholesterol

Slice 4 medium carrots into sticks and serve with 1/4 cup hummus.

186 calories, 6.3 g fat (0.9 g saturated fat), 27.9 g carbohydrate (9.3 g fiber, 9.2 g sugars), 6.9 g protein, 375 mg sodium, 0 mg cholesterol

SPICY TAMARI SHRIMP LETTUCE CUPS

Makes 1 serving

Ingredients

4 scallions, whites and greens divided

1 tablespoon olive oil

4 ounces raw shrimp for women; 6 ounces for men, deveined, tails removed, and chopped into 1/4-inch pieces

1/8 teaspoon kosher salt

freshly ground pepper

1 cup cremini mushrooms, chopped into ¼-inch pieces

2 cloves garlic, minced

2 tablespoons Big Batch Spicy Tamari Dipping Sauce (leftover from Thursday's dinner), divided

4-5 romaine lettuce leaves

2 tablespoons raw, unsalted peanuts, chopped

Procedure

Thinly slice scallion whites, and slice scallion greens into ½-inch pieces. Heat olive oil in a large skillet over medium heat. Season shrimp on both sides with kosher salt and freshly ground pepper. When the oil is hot, add shrimp, mushrooms, and scallion whites to pan and cook 1 minute. Add garlic and scallion greens and cook for 1 minute, until fragrant. Add one tablespoon of the dipping sauce, stir everything to coat, then remove the pan from the heat. Spoon the shrimp mixture into the romaine lettuce leaves and sprinkle evenly with peanuts.

396 calories, 22.7 g fat (3.2 g saturated fat), 17.4 g carbohydrate (3.8 g fiber, 4.6 g sugars), 32.6 g protein, 1167 mg sodium, 172 mg cholesterol

Photograph by Yael Malka for BuzzFeed

Then, add scallions and garlic. Don't add the dipping sauce until the very end, since you want it to coat the vegetables but you don't want all the liquid to evaporate.

Slice 1 apple and drizzle with 1 teaspoon honey.

101 calories, 0 g fat (0 g saturated fat), 27.7 g carbohydrate (5 g fiber, 21.7 g sugars), 1 g protein, 0.3 mg sodium, 0 mg cholesterol

DAY 13 (FRIDAY) TOTAL NUTRITIONAL INFORMATION:

1,390 calories, 54.3 g fat (9.8 g saturated fat), 169 g carbohydrate (38.7 g fiber, 58.4 g sugars), 73.9 g protein, 2,084 mg sodium, 346 mg cholesterol

All nutrition is calculated for the amounts specified for women.