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Here’s Day Five Of Our No-Added-Sugar Meal Plan

For dinner? A bright, lemony pasta you'll want to make over and over.

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It's day five of our 7-day meal plan.

First up? A classic quinoa breakfast bowl, topped with avocado and soft-boiled egg. For lunch: a ~power salad~ loaded with fresh spinach, fiber-rich sweet potatoes, and hearty chickpeas. For dinner, it's pasta night — with whole wheat spaghetti and lemon kale chicken.

DAY FIVE RECIPES: Find complete, step-by-step instructions at the bottom of this post. For a printable doc with the entire's week's recipes, click here.

WANT SNACKS?: We've got you covered. Find ideas and recipes here.

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Ready for day six? Find it HERE. (And find today's full recipes below.)

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1. Breakfast Bowl With Quinoa, Avocado, and Tomato

INGREDIENTS:

•1 cup cooked white quinoa (*prepped the night before; recipe here)

• ½ cup cherry tomato pico de gallo (*leftovers; recipe here)

• ½ avocado, sliced

• 1 soft boiled egg

• kosher salt, to taste

• ground black pepper, to taste

INSTRUCTIONS:

Bring a medium pot of water to a rolling boil. Gently add egg directly from fridge (egg must be cold). Boil for 6 minutes, peel under cold running water, and slice in half.

Combine cooked quinoa, pico de gallo, avocado, and soft-boiled egg in a bowl. Finish with kosher salt and ground black pepper to taste.

2. Power Salad With Roasted Chickpeas and Sweet Potatoes

INGREDIENTS

• 1 cup baby spinach

• ¾ cup roasted sweet potatoes (*meal prepped: recipe here)

• ¾ cup roasted chickpeas (*meal prepped: recipe here)

• ½ cup roasted summer vegetables (*meal prepped: recipe here)

• ½ cup quinoa, cooked (*meal prepped: recipe here)

• 3 tablespoons extra virgin olive oil

•1 tablespoon balsamic reduction (*meal prepped: recipe here)

• kosher salt, to taste

• ground black pepper, to taste

INSTRUCTIONS

Add everything to bowl, mix, and top with balsamic reduction. (Or, if packing lunch to go, store balsamic in a separate container and dress prior to eating.)

3. Whole Wheat Pasta With Lemon Kale Chicken

INGREDIENTS:

• 4 ounces whole wheat spaghetti

• 1 boneless, skinless chicken breast, cubed

• 5 tablespoons extra virgin olive oil

• 2 garlic cloves, minced

• ¼ teaspoon red pepper flakes

• 2 cups chopped curly kale, ribs removed

• zest of 1 lemon

• 1 tablespoon lemon juice

• kosher salt, to taste

• ground black pepper, to taste

INSTRUCTIONS:

Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. (When the pasta is finished cooking, reserve ¼ cup of pasta water.)

Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through — about 2 to 4 minutes — remove from skillet and reserve.

Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.

Add kale, lemon zest, lemon juice, salt, pepper, and reserved pasta water. Cook until kale is tender, about 3 minutes. Add cooked chicken, pasta, stir to coat, and serve immediately.