Healthy Children: Day 2 Of The Clean Eating Challenge

Day 2 Of The Clean Eating Challenge

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.

Porcelain Salad Plate ($3.00), Whisk — Photograph by Yael Malka for BuzzFeed

OVERNIGHT OATS WITH BLUEBERRIES AND CHIA SEEDS

Makes 1 serving

You need to prep these 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

1/2 cup blueberries

Procedure

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

350 calories, 9.3 g fat (1 g saturated fat), 53.4 g carbohydrate (11.5 g fiber, 18.3 g sugars), 20.5 g protein, 151.9 mg sodium, 5 mg cholesterol

If you need to pack lunch and your snack to go, assemble them after breakfast. Pack the vinaigrette (which you made last night) separately from the lunch salad. See instructions below.

Black + Blum Box Appetit ($24.00), Whisk — Photograph by Yael Malka for BuzzFeed

KALE, CHICKPEA, AND FENNEL SALAD WITH ORANGE VINAIGRETTE

Makes 1 serving

Pack this in the morning keeping the vinaigrette in a separate container. Refrigerate until you're ready to eat, then toss the salad with the vinaigrette.

Ingredients

1 cup Big Batch Steamed Kale (leftover from Sunday's dinner)

¼ cup canned chickpeas, rinsed and drained

1 cup thinly shaved fennel (about ½ large bulb, save the rest for Wednesday's dinner)

½ cup Big Batch Cooked Quinoa (leftover from Sunday's dinner)

2 tablespoons Big Batch Orange Vinaigrette (leftover from Sunday's dinner)

1 oz shaved Parmesan

5-6 mint leaves, finely chopped

freshly ground pepper

Procedure

Combine kale, chickpeas, fennel, and quinoa in a medium mixing bowl and toss with the orange vinaigrette; be sure to coat everything evenly. Add mint and parmesan, saving just a little bit of both for garnish, and toss gently, just to combine. Transfer to a plate or bowl, and garnish with the remaining parmesan and mint, plus freshly ground pepper, to taste.

If you're packing lunch to go: Combine all ingredients except the vinaigrette in a large airtight container; pack the vinaigrette in a small container separately. Refrigerate until you're ready to eat and pour the vinaigrette over the salad at lunch time.

398 calories, 15.1 g fat (6.2 g saturated fat), 45.7 g carbohydrate (10 g dietary fiber, 2.7 g sugars), 22.1 g protein, 1,246 mg sodium, 22.4 mg cholesterol

SLICED TOMATO WITH BASIL, FETA, AND BALSAMIC

Makes 1 serving

Pack this in the morning (it's OK to drizzle the balsamic on ahead of time) and refrigerate until you're ready to eat.

Cut 1 large beefsteak tomato into thick slices or wedges, and serve with 1 ounce thinly shaved feta, and 4 thinly sliced basil leaves. Drizzle with 1 teaspoon balsamic vinegar.

If you're packing your snack to go: Toss everything together in the morning then pack it in a small container and refrigerate until you're ready to eat.

129 calories, 6.1 g fat (4.2 g saturated fat), 12 g carbohydrate (2.2 g fiber, 6 g sugars), 6.2 g protein, 358 mg sodium, 25.2 mg cholesterol

Wood Rectangle Tray ($19.95), Fishs Eddy — Photograph by Yael Malka for BuzzFeed

NAPA CABBAGE WRAPS WITH CHICKEN BREAST, TOMATOES, MANGO, AND AVOCADO IN BASIL-LIME VINAIGRETTE

Makes 1 serving

For this recipe you will use leftover chicken that you made Sunday; you'll make a lime vinaigrette to use now and later in the challenge. Be sure to store the leftover avocado.

Ingredients

4 ounces Big Batch Roast Chicken Breasts for women; 6 ounces for men (leftover from Sunday's dinner)

¼ small mango, cut into ¼-inch cubes

¼ avocado*, cut into ¼-inch cubes

1 large beefsteak tomato, cut into ¼-inch cubes

2 tablespoons Big Batch Lime Vinaigrette

6 large basil leaves, thinly sliced into ribbons

4 large Napa cabbage leaves (use the outermost leaves of 1 head)

*To store the remaining 3/4 avocado, keep the pit intact inside the avocado and wrap tightly with plastic wrap.

Procedure

While chicken is still refrigerator-cold, cut the meat into 1/2-inch cubes (4 ounces should be about 1/2 cup of cubes; 6 ounces should be about 3/4 cup. Transfer the cubed chicken to a medium mixing bowl and add the mango, avocado, tomato and vinaigrette. Season to taste with freshly ground pepper, and toss so that everything is evenly coated in dressing. Add basil ribbons and toss, gently, just to evenly incorporate the basil.

Divide the chicken mixture evenly among the cabbage leaves.

370 calories, 19.3 g fat (3 g saturated fat), 21.7 g carbohydrate (5.9 g fiber, 12 g sugars), 29.7 g protein, 98 mg sodium, 70.2 mg cholesterol

No need to get too crazy cutting your filling ingredients into perfect cubes. Just make sure everything is roughly the same size. — Photograph by Yael Malka for BuzzFeed

Choose four large cabbage leaves from the outside of the head of cabbage. Wrap the remaining cabbage in plastic wrap and store it in the fridge. — Photograph by Yael Malka for BuzzFeed

To store the remaining 3/4 avocado, keep the pit intact and the skin on, and wrap it tightly in plastic wrap. Store in the fridge. — Photograph by Yael Malka for BuzzFeed

BIG BATCH LIME VINAIGRETTE

Makes 1/3 cup

Ingredients

juice of 2 limes, strained (about 1/4 cup)

1/2 teaspoon kosher salt

1 teaspoon honey

1/4 cup olive oil

Procedure

In a small mixing bowl, combine lime juice, salt, and honey. Slowly drizzle in the olive oil while vigorously whisking the mixture with a small whisk. Whisk for an additional 30 seconds after all of the oil has been added.

Vinaigrette will keep up to 5 days, refrigerated in an airtight container.