Day Seven: Clean Eating


You made it! (Or I made it, and you are healthily living vicariously through me.)

To look back over the whole week: Day One, Day Two, Day Three, Day Four, Day Five, Day Six. And if you’re curious where it starting: Eating Clean, The Beginning. These are recipes you can use at any point, even if you aren’t planning on ditching pizza this weekend. One healthy day is better than seven bad ones.

Breakfast: Peachy Clean Shake


1 cup frozen peaches
¼ cup almond butter
1 tsp cinnamon
1 tsp cardamom
¼ cup coconut shavings
Coconut water
4 ice cubes


1.  Blend ingredients until smooth.

Lunch: Veggie Stir Fry


1 tbsp sesame oil
2 tbsp olive oil
2 cloves of garlic, minced
4 tbsp of fresh ginger, minced
1 ½ cups broccoli florets
1 cup spinach
1 cup kale, chopped
1 cup of zucchini
4 green onions, sliced, white and green parts
1 cup edamame beans (shelled) frozen is fine
2 tbsp wheat free tamari
Fresh cilantro
Chopped almonds


1. Heat a heavy sautee pan over high heat with olive oil.

2. Add half the ginger and garlic and cook for about 1 minute until fragrant.

3. Add broccoli florets, and kale. Cook for 1 minute.

4. Add zucchini and edamame beans, keep over high heat stirring often for 2 minutes.

5. Add spinach, lower flame to low-medium and cover.

6. After 1 minute add green onions,, ginger, cilantro, sesame oil, and tamari. Toss veggies to coat.

7. Serve and garnish with fresh ginger, and chopped almonds.

Dinner: Several Squash Soup


4 cups assorted squash, chopped ( Butternut, Acorn, Kabocha, Spaghetti are all options * Note: Kabocha cooks much faster than butternut, so adjust cooking time*)
3 tbsp olive oil
2 cups of almond milk
1 cup purified water (if more liquid is needed)
1 tbsp fresh sage chopped
1 tbsp fresh thyme
2 shallots, sliced


1. Preheat oven to 400.

2. Peel (if necessary), core, and chop assorted squash into roughly 1 inch cubes (no need to be too precise here, just make sure they are all about the same size).

3. Toss the squash with olive oil, salt, pepper, shallots, and sage. Spread in an even layer on a baking sheet.

4. Bake for 30-35 minutes, flipping halfway though.

5. Transfer the vegetables to a stock pot and cover with almond milk (you can substitute with purified water as well). Reduce to a simmer and continue to cook until the squash is tender (approximately 10 minutes).

6. Using either a hand blender or food processor, puree the ingredients until smooth. If a thinner consistency is desired, dilute with purified water after puree’ing. Reheat if necessary and season to taste.

7. Garnish with fresh sage, and drizzle with olive oil.

–China Moss

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