Here’s Day Five Of Our No-Added-Sugar Meal Plan
- 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.
- Find ideas and recipes here.
For dinner? A bright, lemony pasta you’ll want to make over and over.
@tasty: Breakfast Quinoa Bowl // FULL RECIPE:
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.
•1 cup cooked white quinoa (*prepped the night before; recipe here)
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.
• ½ cup quinoa, cooked (*meal prepped: recipe here)
•1 tablespoon balsamic reduction (*meal prepped: recipe here)
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.)
• 1 boneless, skinless chicken breast, cubed
• 2 garlic cloves, minced
• 2 cups chopped curly kale, ribs removed
• kosher salt, to taste
• ground black pepper, to taste
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.