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    Day 9 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.

    Photographs by Yael Malka for BuzzFeed. Design by Chris Ritter/BuzzFeed

    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.

    Photographs by Yael Malka for BuzzFeed

    Large White Dinner Plate ($6.00), Whisk

    SWEET AND SAVORY APPLE OMELET

    Makes 1 serving

    Ingredients

    1 tablespoon olive oil

    1 medium apple, thinly sliced

    2 large eggs for women; 3 large eggs for men

    1/4 teaspoon vanilla extract

    1/8 teaspoon kosher salt

    Procedure

    Heat olive oil in a medium nonstick skillet over medium heat, then add the apple slices and cook until soft, about 4 minutes. Meanwhile, crack the eggs into a small mixing bowl with vanilla extract, kosher salt and ½ teaspoon water, and beat with a fork until thoroughly combined. Spread the apples evenly on the bottom of the nonstick skillet, then add the eggs. Turn the heat to low and cook 3 minutes, until the bottom of the omelet is set and the top is only slightly liquidy. Carefully flip the omelet and cook 1 minute.

    Serve omelet with the other half of the apple, sliced.

    347 calories, 23.6 g fat (5.2 g saturated fat), 22.8 g carbohydrate (5 g fiber, 16.4 g sugars), 13.6 g protein, 421 mg sodium, 372 mg cholesterol

    Photographs by Yael Malka for BuzzFeed

    Slice the apples pretty thin, but make sure you don't have too many slices; you want them all to be touching the bottom of the pan.

    Photographs by Yael Malka for BuzzFeed

    Before you flip the omelet, the egg should be almost entirely cooked through.

    If you need to pack your lunch and snack to go, do it this morning: Assemble collard wraps and store them in an airtight container in the fridge until you're ready to eat. Also, pack blackberries and greek yogurt in a small airtight container for today's snack, and refrigerate until you're ready to eat.

    Photographs by Yael Malka for BuzzFeed

    Small Collapsible Lunchbox ($21.00), Whisk

    RAW COLLARD WRAPS WITH TURKEY MEATBALLS, AVOCADO, AND DIJON

    Makes 1 serving

    Ingredients

    3 large collard green leaves, washed, dried stems removed

    3 Big Batch Turkey Meatballs (leftover from Saturday's dinner)

    1/4 avocado, thinly sliced

    1 large beefsteak tomato, thinly sliced

    2 teaspoons dijon mustard

    Procedure

    Lay collard green leaves flat on a cutting board, and top each one with a turkey meatball. Mash each meatball with a fork until it's about ¼-inch thick, then top each mashed meatball with equal amounts of avocado, tomato, and mustard. Roll up each leaf and transfer to a plate to serve.

    If you're packing lunch to-go: Prepare the wraps in the morning, then store them in a tupperware container in the fridge until you're ready to eat.

    346 calories, 17.9 g fat (4.2 g saturated fat), 18.2 g carbohydrate (5.3 g fiber, 3.5 g sugars), 26.9 g protein, 349 mg sodium, 172 mg cholesterol

    Photographs by Yael Malka for BuzzFeed

    To make your wraps, first lay out your collard greens and layer the ingredients on top of them, near the bottom.

    Photographs by Yael Malka for BuzzFeed

    Then, wrap everything up tightly by first folding in the sides and then rolling.

    Photographs by Yael Malka for BuzzFeed

    1/2 cup blackberries with 1/2 cup plain, nonfat greek yogurt.

    98 calories, 0.3 g fat (0 g saturated fat), 13.7 g carbohydrate (3.8 g fiber, 9.5 g sugars), 12 g protein, 58 mg sodium, 5 mg cholesterol

    Photographs by Yael Malka for BuzzFeed

    FRIED QUINOA WITH SNAP PEAS, MUSHROOMS, AND SCRAMBLED EGGS

    Serves 1

    Ingredients

    2 scallions, greens and whites divided

    1 tablespoon extra virgin olive oil, divided

    1 cup snap peas, trimmed and cut in 1-inch pieces

    1/8 teaspoon kosher salt

    freshly ground pepper

    1 clove garlic, minced

    1 shallot, minced

    1 cup cremini mushrooms, thinly sliced

    1 large egg for women; 2 large eggs for men

    1 teaspoon apple cider vinegar

    1/2 cup Big Batch Cooked Quinoa (recipe below)

    1 teaspoon tamari

    Procedure

    Thinly slice scallion whites, and cut scallion greens into 1/2-inch pieces.

    In a large skillet, heat 1 teaspoon olive oil, then add snap peas. Cook 1-2 minutes, shaking the pan occasionally, until the snap peas are slightly blistered and getting soft. Transfer snap peas to a bowl and set aside. Wipe out the pan, discarding any remaining water.

    Return skillet to medium heat and add 1 teaspoon oil. When oil is hot, add the scallions whites, garlic, and shallot, and cook until starting to soften, about 30 seconds. Add mushrooms, scallions greens, and 1 tablespoon water and cook an additional 2 minutes, shaking the vegetables around the pan occasionally, until mushrooms are soft and the scallion greens are wilted.

    Meanwhile, crack the egg into a small mixing bowl, with kosher salt, freshly ground pepper, and 1/4 teaspoon water and a pinch of salt, and whisk vigorously until the white and the yolk are thoroughly combined. In a medium nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add egg and scramble it by moving the raw egg around the pan with a rubber spatula for about a minute, scraping the bottom of the pan as the egg cooks. When egg is cooked, remove the pan from the heat.

    When mushrooms are cooked, add vinegar and scrape any browned bits off the bottom of the pan. Add quinoa, snap peas, tamari, and scrambled egg and toss together until the egg is broken up and the mixture is heated through.

    423 calories, 17.5 g fat (1.8 g saturated fat), 55.8 g carbohydrate (7 g fiber, 3.2 g sugars), 14.1 g protein, 923 mg sodium, 0 mg cholesterol

    Photographs by Yael Malka for BuzzFeed

    Before you start cooking anything, make sure all your vegetables are cut (Oh, and that whole mushroom is for scale. Do not put a whole mushroom in your fried quinoa unless you really, really want to.)

    Photographs by Yael Malka for BuzzFeed

    Get your pan super hot before you add the snap peas, so that you can get them blistered on the outside without overcooking them.

    Photographs by Yael Malka for BuzzFeed

    Your mushrooms won't get super brown, since you're not using much oil. But, they should be soft.

    Photographs by Yael Malka for BuzzFeed

    An egg only takes about 30 seconds to scramble. Take it off the heat as soon as it looks like this:

    BIG BATCH COOKED QUINOA

    Makes 1 cup (2 servings)

    Use half of the quinoa for tonight's dinner and save the rest for lunch on Frid

    Ingredients

    1 teaspoon extra virgin olive oil

    1/3 cup dry quinoa, rinsed and drained

    1 cup water

    1/4 teaspoon kosher salt

    Procedure

    In a small saucepan with a lid, heat 1 teaspoon olive oil over medium heat. Add quinoa and cook, stirring constantly with a wooden spoon, for about a minute, until quinoa is completely dry and slightly toasted.

    Add water and salt, and bring the mixture to a boil over high heat. Lower heat to the lowest setting and cook, covered, for 15 minutes. After 15 minutes, remove the pan from the heat and let it stand, covered, for 5 minutes. Remove the lid and fluff the quinoa with a fork.

    Let quinoa cool completely before storing leftovers in an airtight container in the fridge for up to 5 days.

    Photographs by Yael Malka for BuzzFeed

    The quinoa is done when it's fluffy and all of the water is absorbed.

    Photograph by Yael Malka for BuzzFeed

    Porcelain Salad Plate ($3.00), Whisk

    1 pear, thinly sliced and drizzled with 2 teaspoons raw, unsalted almond butter

    164 calories, 6.7 g fat (0.3 g saturated fat), 27 g carbohydrate (5 g fiber, 17.7 g sugar), 3.7 g protein, 0 mg sodium, 0 mg cholesterol

    DAY 9 (MONDAY) TOTAL NUTRITIONAL INFORMATION:

    1,389 calories, 65 g fat (10.6 g saturated fat), 140.5 g carbohydrate (27.6 g fiber, 51.3 g sugars), 74.3 g protein, 2,053 mg sodium, 549 mg cholesterol

    All nutrition is calculated for the amounts specified for women.

    Photograph by Yael Malka for BuzzFeed

    Defrost shrimp for tomorrow’s dinner by taking it out of the freezer and putting it in the fridge.

    If you need to pack tomorrow’s lunch and snack to-go, you can do it now or in the morning: Assemble the Arugula Salad with Eggplant, Avocado, Feta and Chickpeas for tomorrow’s lunch, keeping the vinaigrette separate from the salad. Also, slice 1 medium red bell pepper and store it in an airtight container or ziploc bag along with a side of hummus for tomorrow’s snack.

    Congrats on getting through nine days of the challenge. You're lookin' good!