he broiled grapefruit that you eat for today’s snack is so simple and so pretty. Also, you’ll make a big batch of chicken in the slow cooker (don’t worry, you can do it without one if need be) and use leftovers later in the week.
Today’s lunch is our version of the classic Niçoise salad, and it’s pretty great. As a nighttime treat, you’ll eat a banana, chocolate, and coconut popsicle, which you’ll make in a big batch and eat again three more times over the next two weeks
Roasted vegetables are totally better after some time in the fridge; you’ll eat leftovers for lunch, along with some more of the slow cooker chicken. For dinner, you’ll make pan-roasted salmon, which is super satisfying and really beautiful.
Lunch today is as simple as it gets, since you’re just reheating the second half of yesterday’s breakfast frittata. And the two-ingredient mango sorbet you’ll eat for dessert is going to blow your mind.
If you didn’t like chia pudding before the challenge, I hope we’ve changed your mind. This morning’s pudding is sweetened and colored with smashed blackberries, which is an awesome trick. For dinner, top leftover spaghetti squash with a fried egg, and the yolk will make for a rich, flavorful sauce.
Two things about today will potentially change your life forever. First, using a vegetable peeler to shave carrots into ribbons turns them into a magical, sort-of-crunchy-sort-of-soft base for a hearty salad. Second, blanching collard leaves for less than a minute in boiling water turns them into perfect, low-carb wraps for burgers.
Toast soldiers are off-limits during the challenge, but sweet potato soldiers taste pretty awesome dipped in soft-boiled eggs, which is what you’ll be doing for lunch. For dinner, you’ll serve a stir-fry over cauliflower “rice,” another worthy grain substitute.
This morning’s baked eggs come together super quickly since the sweet potatoes are already roasted from yesterday, and the cucumber salad at lunch is maybe the prettiest dish of the challenge. Today’s real winner, though, is the pork loin you’ll cook for dinner and keep for leftovers.
Egg muffins are an awesome low-carb breakfast for on-the-go, and the ones you’ll eat this morning (and again in days to come) are filled with roasted red peppers, spinach, and cheese. For dinner, you’ll cook chicken thighs and vegetables in a single skillet, because fewer dishes is always better.
Today’s lunch of cauliflower rice, asparagus, and roasted pork loin is super-filling and flavorful. As an evening snack, you’ll eat dried figs and cheese, which just feels fancy.
Lettuce boats are super fun to eat, and the chicken-avocado filling is the perfect textural contrast to the crunchy romaine leaves. For dinner, roasted portobello mushrooms topped with crispy kale, chickpeas, and Parmesan are decadent but totally good for you!
After eating the chocolate-avocado pudding this afternoon, you’ll wonder why bother with store-bought chocolate pudding that’s full of artificial ingredients. And for lunch, you’ll be digging into an awesome pork sandwich on a portobello “bun.”
That leftover salmon from last night gets mixed into a refreshing arugula salad with grapefruit and pistachios for lunch. For dinner, perfectly browned zucchini coins get tossed with herbs and quinoa for a warm, hearty vegetarian main dish.
For lunch, you’ll make a fried-rice-inspired dish with quinoa and lots of veggies. Then for dinner, a low-carb carb version of a classic tuna melt.