OMG it’s finally heeeerrrreeeee!!!!! Our collaboration with an amazing teams of other bloggers on our healthy meal planning bundle, the 7 Day Clean Eating Meal Plan Recipes & Printable Shopping List! Gluten Free & Dairy Free. Chec kbelow.
You can finally get your hands on all of my ready-made meal plans with a focus on quick & simple, but delicious, healthy meals – complete with shopping lists and fresh recipes.
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What does the Meal Plan Bundle Include? A carefully-curated library of 1000+ simple, nutritious, whole food recipes, beautifully formatted in 12 digital cookbooks An easy-to-use index for every single recipe, to help you sort by food allergy, eating style, quick meals, cooking method, and more 29 unique made-for-you meals plans complete with grocery lists and prep reminders (4-week dinner plans, school & work lunch plans, breakfast rotations, party plans, and more!)
Meal planning printables for those who love paper & pen and creating their own custom plans
7 day Clean Eating Meal Plan
Printable Shopping List
Order your meal prep containers!!
The Eat-Clean principles are:
- Eat six small meals a day.
- Eat breakfast every day, within an hour of getting up.
- Eat lean protein and complex carbohydrates at every meal.
- Have two or three servings of healthy fats every day.
- Get fiber, vitamins, nutrients, and enzymes from fresh fruits and vegetables.
- Control your portions.
- Drink 2 to 3 liters of water (about 13 8-ounce cups) every day. I like club soda:)
The foods to avoid:
- Processed foods
- White Flour
- Dairy-I use coconut milk or almond milk as a replacement
- Processed Meats-Lunch Meats & Hotdogs-these are filled with sodium nitrates and nitrates
- Artificial sweeteners-sucralose, aspartame, splenda, sweet & low
- Soda & Diet Soda-try club soda with lime or lemon
- Juice-it’s full of sugar and added calories
- Foods with chemical additives like food dyes
- Foods with preservatives
- Artificial foods, such as processed cheese-this isn’t really even considered food so you shouldn’t eat it…
- Saturated fats and trans fats
- Anti-foods — calorie-dense foods with no nutritional value-i.e. twinkies, hohos, doritos, hotdogs, mountain dew…
Day 1 Start your day with 2 cups of warm water and a pinch of Himalayan sea salt (it’s pink)-30 minutes before breakfast
Breakfast Mini Paleo Egg Omelete’s (3) Mix 2-3 Eggs & 5 Egg Whites scrambled together with baby spinach or chopped collard greens, chopped low sodium ham or uncured bacon, chopped red & green peppers, chopped mushrooms & chopped red onion. Baked in greased muffin tin at 350 degrees for 20-30 minutes Save remaining muffins for breakfast later this week.
-Or- 1 green Apple with 15-20 raw almonds Lunch Avocado Chicken Salad ¼- ½ Avocado, sliced 4 oz. grilled chicken 1 cup mixed greens or romaine lettuce Tomato, shredded carrots, sprouts, jicama, cucumbers, onions 2 tbsp. olive oil & balsamic vinegar Snack 1 slice Ezekiel toast with 1 tbsp. peanut or almond butter (Ezekeil is not gluten free, so avoid it if you are going gluten free) ½ banana
Dinner- Mini Gluten Free Meat Loaf Muffins
2 muffins per serving Ingredients: 1 1/2 lb grass fed beef 2 tablespoons organic ketchup 1 tablespoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon pepper 1 small onion, finely chopped (1/3 cup) 1 egg 1. Heat oven to 350°F. In large bowl, combine all meat loaf ingredients. Grease 8 muffins tins and divide meatloaf mixture into each one. 2. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer inserted in center of loaves reads 160°F. Drain. Serve with: 2 cups steamed mixed vegetables 1/2 baked sweet potato Day 2 Start your day with 2 cups of warm water and a pinch of Himalayan sea salt (it’s pink)-30 minutes before breakfast Breakfast Mini Paleo Egg Omelete’s (3) -OR- 2 boiled eggs -OR- 1 slice of Ezekiel toast & 1 tbsp. peanut butter and ½ banana Lunch-dinner leftovers from last night Gluten Free Meatloaf Muffins (2) 1/2 cup Quinoa OR 6 oz sweet potato OR ½ cup black beans 1 cup mixed steamed veggies (or choice) Snack 1 whole Green Apple or Banana 1 tbsp. peanut or raw almond butter Dinner- Turkey Burgers (make an extra serving for lunch tomorrow) or you can have 2 meatloaf muffins 4 oz. Turkey Burgers 1 1/2 lb. ground turkey 1/4 cup finely diced onion 2 egg whites, lightly beaten 1/4 cup chopped fresh parsley 1 clove garlic, peeled and minced 1 teaspoon salt 1/4 teaspoon ground black pepper Directions: 1. In a large bowl, mix ground turkey, bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 6 patties. 2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C). Serve with: 1-1.5 cups of steamed vegetables 1/2 cup Quinoa OR 6 oz sweet potato OR ½ cup black beans Day 3 Start your day with 2 cups of warm water and a pinch of Himalayan sea salt (it’s pink)-30 minutes before breakfast Breakfast Green Egg Scramble 2 eggs & 2 egg whites 1 cup spinach or collard greens ½ cup black beans 1-2 tbsp Salsa -OR- 1 slice Ezekiel toast with 1 tbsp peanut butter and ½ banana Lunch LEFTOVER DINNER FROM LAST NIGHT 4 oz. Turkey Burger or 2 meatloaf muffins 1-1.5 cups of steamed vegetables 4 oz of baked sweet potato or ½ cup pinto beans Snack 2 boiled eggs with a green apple Dinner White Bean Chicken Chili Serves 6-8 (1 Cup Serving) •1 tablespoons olive oil •1 medium onion, finely chopped •1 (4 ounce) can chopped green chiles, drained •2 teaspoons ground cumin •2 (16 ounce) cans Great Northern Beans •1 (14.5 ounce) can chicken broth •1½ cups finely chopped cooked chicken breast •Salsa (optional)
Instructions 1.In large skillet, cook onion in oil for 4 minutes or until transparent. Add chiles, and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. 2.Garnish with salsa, if desired. Day 4 Start your day with 2 cups of warm water and a pinch of Himalayan sea salt (it’s pink)-30 minutes before breakfast Breakfast Mini Egg Omelete’s (3) -Or- 1 green Apple with 15-20 raw almonds Lunch DINNER FROM THE NIGHT BEFORE White Chicken Chili Serve with mixed green salad topped with 2 hard-boiled egg whites & 2 tsp olive oil & balsamic vinegar. Dinner – 5 oz.-Citrus Marinated Flank Steak
Ingredients •The juice of 1 orange •The juice of 2 limes •¼ cup extra virgin olive oil •2 garlic cloves, roughly chopped •1 tablespoon chipotle chili powder •3 tablespoons chopped cilantro •1 teaspoon ground cumin •1 teaspoon salt •2 pound flank steak Instructions 1. With a small, sharp paring knife score the steak on both sides. 2. Combine the orange juice, lime juice, olive oil, garlic, chili powder, cumin and salt in the bowl of a food processor or blender; puree until smooth. Place the steak in a large, resealable plastic bag and pour the marinade over it. Press out the air, seal the bag and marinate at room temperature for at least 2 hours. 3. Prepare the coals on the grill until they are glowing red with a white ash around them. Drain and discard the marinade and place the steak 4 inches over the coals; sear quickly, about 3 to 4 minutes on each side. 4. Move the steak away from the direct heat, cover the grill and continue to cook until the internal temperature reaches 135 F, about 7 to 10 minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving. Serve with: 1-1.5 cups of steamed vegetables 1 cup mixed green salad (with sliced tomatoes, cucumbers, red onion)
Start your day with 2 cups of warm water and a pinch of Himalayan sea salt (it’s pink)-30 minutes before breakfast Breakfast Green Egg Scramble 2 eggs & 2 egg whites 1 cup spinach or collard greens ½ cup black beans 1-2 tbsp Salsa OR 2 boiled eggs & apple Lunch- 4 oz. grilled chicken or two mini meatloaves or 4 oz. turkey burger or 4 oz. flank steak 1 cup broccoli Mixed green salad (with sliced tomatoes, cucumbers, red onions) 1 tbsp. olive oil & balsamic vinegar Snack 1 rice cake 1 tbsp. Peanut Butter ¼ banana sliced and ½ tsp honey Dinner Citrus Flank Steak or Grilled Chicken with Sweet Potatoes and Asparagus 4-5 oz. Citrus Flank Steak or 4-5 oz. grilled chicken (Seasoned with seasoning of choice) Roasted Asparagus (drizzle with 1 tbsp. olive oil and bake for 15 minutes at 350) 1 cup baked sweet potatoes Day 6 Start your day with 2 cups of warm water and a pinch of Himalayan sea salt (it’s pink)-30 minutes before breakfast Breakfast Mini Egg Omelete’s (3) OR 1 rice cake with 1 tbsp almond or peanut butter and ¼ banana sliced and a drizzle of ½ tsp honey Lunch-Dinner from the night before! Flank Steak or Grilled chicken with Sweet Potatoes and Asparagus Snack 2 Hard Boiled Eggs 1 green apple Dinner- Rosemary & Caper Wild Caught Salmon Ingredients 4 (6-ounce) wild caught salmon fillets 1/4 cup extra-virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh rosemary leaves 8 lemon slices (about 2 lemons) 1/4 cup lemon juice (about 1 lemon) 1/2 cup Marsala wine (or white wine) 4 teaspoons capers 4 pieces of aluminum foil Directions Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets. Serve with: 10 Roasted Asparagus Spears 1 cup Baked Sweet Potatoes Day 7 Start your day with 2 cups of warm water and a pinch of Himalayan sea salt (it’s pink)-30 minutes before breakfast Breakfast 2 hard boiled eggs 1 green apple sliced Lunch DINNER FROM THE NIGHT BEFORE! Rosemary & Caper wild Caught Salmon Serve over mixed green salad Snack Hummus 1 to 2 Cups Cut Raw veggies Dinner Old Bay Roasted Shrimp (makes 2 servings)
1lb. (12 to 15-count) wild caught shrimp 1 tablespoon good olive oil 1 tbsp Old Bay Seasoning Directions Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, & old bay and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. Serve with: 2 cups steamed mixed vegetables ½ baked sweet potato
- 2-3 avocados
- 2 roma tomatoes
- Extra Virgin Olive Oil
- Mixed greens or romaine
- Honey-raw & local is best
- Brussel Sprouts
- Organic Peanut Butter
- 1 red & green bell pepper
- Organic Almond butter
- bag of baby carrots
- Pink Himalayin Sea Salt
- chopped collard greens
- Stevia Packets or drops
- 1 lb sweet potatoes
- 1 bag baby spinach
- Balsamic vinegar
- Grade B maple syrup (optional)
- 2 Red onion
- 2 white onion
- 3-4 lemons
- 2 dozen Organic brown eggs
- Egg Whites
- Strawberries, Blueberries or raspberries
- 3 bananas
- 1 bag of green apples
- Ezekiel bread or English muffins
- frozen spinach or asparagus
- Plain Rice Cakes
- Black Pepper
- Chili Powder
- 1 can green chilis
- Basil, Parsley
- Uncured bacon or ham
- Dijon mustard
- Organic ketchup
- Chicken Broth
- Marsala Wine
- Raw Almonds
- Vanilla Extract
- 2 cans of black beans
- 2 cans white northern beans
- Unsweetened Almond Milk
- 4 lbs of organic boneless chicken breasts
- 1½ lb. grass fed beef
- 1-2 lbs. of ground white meat turkey
- 1 lb. of flank steak
- 1 lb. of wild caught salmon
- 1 lb. shrimp (peeled & de-veined)
- Drink at least 70 oz. of water per day!!!!
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