Week 2 – Clean Eating Meal Plan

Love! My trainer says this! 70% diet (healthier eating) & 30% exercise! Abs are made in the kitchen! #youarewhatyoueat:


Week 2 in the books! The meals were pretty good. The lasagna I know is not textbook “clean eating” because of the cheese, but we used fresh, natural mozzarella and dairy-free ricotta. With the half marathon on Sunday, I needed to make sure I was eating enough calories to sustain my run. I think it would have been tasty even without the cheese though, the chicken turned out delicious and the noodles cooked up nicely. The sheet pan steak was also a hit. I love anything with roasted vegetables though so this will probably become a staple in our house. I did not love the Asian chopped salad but Adam really enjoyed it. I think it was a texture thing for me plus the dressing seemed to have a distinct smell that I did not enjoy.

This week has been kind of busy with our schedules but we made it through and we got our clean eating in. I have a race in Myrtle Beach this weekend, the one I am doing with my mom! I’m so excited I can hardly stand it! I’m also doing a 5k tonight with a friend and her new baby. We’re going to walk it and push the stroller along the way. I have been MIA this week on the posts but I am taking next Monday off so hopefully I can get back on the wagon. I have so many fun spring/summer post ideas to share!

In other news, I did not do a favorites post for April because most of my favorites were new skincare products that I have been loving, but I am planning to do a skincare post next week. So it would have been really repetitive.


week 2

Sirloin Steak & Roasted Veggies


  • 2 lbs Sirloin Steak
  • Olive Oil
  • Balsamic Vinegar
  • Dried thyme
  • Salt & Pepper
  • Asparagus
  • Squash
  • Zucchini



  1. Marinate steak with balsamic vinegar and steak seasoning. Marinate vegetables with olive oil and balsamic vinegar.
  2. Preheat the oven to 350.
  3. Place vegetables on sheet pan and bake for one hour.
  4. Set oven to broil and cook steak on sheet pan for about 10 minutes on each side, or according to your prefered steak temperature.
  5. Place vegetable back in the oven to warm up.



Crock Pot Chicken Lasagna


  • 1 lb chicken
  • 1 onion, diced
  • 4 ripe tomatoes, diced
  • 1/2 cup cream
  • 1 cup uncooked whole grain penne
  • 1/2 cup dairy-free ricotta cheese
  • 1/2 cup fresh mozzarella cheese, cut into small cubes
  • 1 tbsp dried basil
  • Salt and pepper to taste


Add chicken, onion, basil and tomatoes to a crock-pot. Cook on low for 4 hours, or until chicken is cooked through. Add in heavy cream and penne, turn up to high, and cook 30 minutes, or until pasta is al dente. Add remaining ingredients, stir well, and cook an additional 10 minutes, or until cheese is melted.


Asian Quinoa Slaw Salad


  • shredded cabbage
  • cooked quinoa
  • Shredded carrots
  • cashews
  • sesame seeds
  • green onions
    • 1/4 cup Rice Vinegar
    • 1 tsp Ginger
    • 1 Tbsp Honey (or any unprocessed sweetener)
    • pinch of Salt and Pepper
    • 1/3 cup Olive Oil
    • 2 Tbsp Toasted Sesame Oil


  1. For the salad:
    1. In a large mixing bowl, combine CABBAGE, cooked QUINOA, CARROTS, CASHEWS, SESAME SEEDS, and GREEN ONIONS (whites); cover and refrigerate until ready to dress with vinaigrette.
  2. For the Sesame Ginger Vinaigrette:
    1. In a mixing bowl or glass, whisk together RICE VINEGAR, GINGER, GARLIC, HONEY, SALT, and PEPPER.
    2. Slowly drizzle in the OLIVE OIL and SESAME OIL, continually whisking until well-blended and creamy.
    3. Cover and refrigerate until ready to use; garnish with GREEN ONION (green part).


Carrot Cake Oatmeal Cookies


  • 1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor)
  • ¾ cup whole wheat flour
  • 1 ½ tsp baking powder
  • 1-1 ½ tsp ground cinnamon (to taste)
  • Dash of salt
  • 2 tablespoons coconut oil-melted and cooled
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup honey
  • 1 cup grated carrots


  1. Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.
  2. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.
  3. Stir in dry ingredients mixture, then fold in carrots.
  4. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.
  5. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.
  6. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.
  7. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.


Crispy Roasted Chickpeas


  • 3 cans chickpeas, rinsed, drained and dried
  • 1-2 tablespoons olive oil*
  • 3 tbsp taco seasoning (that I talked about last week)


  1. Pre-heat oven to 400 degrees fierenheit. Toss the chickpeas, olive oil and salt together on a large sheet-pan and bake until crispy, about 30 minutes, flipping a few times.
  2. Once chickpeas are crispy, remove from the oven and toss with the taco seasoning. There should be enough oil to allow the taco seasoning to stick to the chickpeas, but if most of it cooked off you can add a little more oil to the chickpeas to ensure the seasoning sticks.




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