Recipes For Day 3 of Our Clean-Eating Plan

Who needs bread? Sweet potato toast is all the rage these days, so let’s try it together for today’s breakfast.

Prep Ahead

  • For cashew cream in tonight’s treat, cover 1/3 cup of cashews with at least an inch of water and soak for at least 1 hour, and up to 12 hours. If soaking for longer than an hour, store in the fridge.
  1. 1 medium sweet potato, sliced into 4 1/4-inch slices
  2. 1 teaspoon olive oil
  3. 1 hard-boiled egg
  4. 1/2 an avocado, sliced
  5. Pinch salt (optional)
  6. Pinch pepper (optional)
  7. Pinch paprika (optional)
  8. 1/2 a pear, sliced
  1. Brush 2 of the sweet potato slices lightly on both sides with the olive oil.
  2. Store the other half of the potato in an airtight container for use on Day 5.
  3. Toast the oiled sweet potato slices on high setting until sweet potato slices are soft and cooked through. Note, you may need to toast them 2-3 times.
  4. Layer the sweet potato slices with half an avocado, sliced, and 1 sliced hard-boiled egg. Sprinkle with salt, pepper, and paprika if desired.
  5. Serve with the sliced pear.

Calories: 327.6
Protein: 9.091 grams
Carbohydrate: 31.7 grams
Dietary Fiber: 9.196 grams
Total Sugars: 13.4 grams
Total Fat: 20 grams
Saturated Fat: 3.732 grams
Sodium: 165.3 milligrams

  1. 1 1/2 tablespoons mayonnaise
  2. 2 teaspoons apple cider vinegar
  3. 1/8 teaspoon salt
  4. 1/2 cup cooked buckwheat (left over from Day 1 dinner)
  5. 3 ounces of leftover chopped garlic mustard chicken (left over from Day 2 dinner)
  6. 1 tablespoon chopped pistachios
  7. 1/2 cup shredded carrots
  8. 1/4 cup chopped cucumber
  9. 1/4 cup chopped apple
  10. 2 collard leaves
  1. In a medium bowl, stir together mayonnaise, apple cider vinegar, and salt until combined.
  2. Add buckwheat, chopped chicken, pistachios, carrots, cucumber, and apple, and stir to incorporate dressing.
  3. Roll mixture up in 2 collard leaves, folding over both ends, then rolling like a burrito.

Calories: 436.3
Protein: 27 grams

Do You Have a Stomach Bug, or Was It That Food You Ate?

It’s that time of year when illness spreads like jam on toast. Have you been hit by a stomach virus? Or maybe it was food poisoning? It’s good to know which it is, so you know whether or not you are contagious or if other people shouldn’t eat the mystery meat in your fridge.

Stomach VirusFood Poisoning
CausePassed by a virus that attacks the intestines; you catch it by coming in contact with someone who is infected, or by touching something he or she has touched. This virus can also be passed on through contaminated food or water.You get it by eating contaminated food that contains infectious organisms, bacteria (like E. coli), viruses, or parasites.
  • Watery diarrhea
  • Nausea and/or vomiting
  • Abdominal cramps
  • Fever
  • Muscle aches
  • Headache

Symptoms appear one to two days after exposure to the virus and usually last for one to two days but can last for up to 10 days.

  • Abdominal pain, which can be quite severe
  • Loss of appetite
  • Watery diarrhea
  • Nausea and/or vomiting
  • Fever

This Make-Ahead French Toast Will Make Hosting A Breeze

Laura Murray

Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. Every day this week, we’ll be bringing you a staffer’s favorite weekend brunch recipe—the one they bust out to impress company without too much stress. Today, creative services’ creative director Sarah Salvatoriello her make-ahead fruit and nut baguette French toast.

Growing up as the daughter of a Home Ec teacher in a large Italian family, I learned that my house should be full of good food and good people at all times. When we had guests over for breakfast as a kid, my mom made a fruit and nut French toast that filled the air with sweet smells—a reminder that the fun from the night before wasn’t quite over yet. Now that I have a family of my own, when I find myself hosting unexpected overnight guests, I make sure to have a killer brunch ready to greet us in the morning.

My move is to make my mom’s make-ahead French toast with my own spin on it—she used pecans and…

How to Make Cloud Bread

Is it a pancake? Is it an omelet? Is it bread? Well, it’s sort of all of the above. This ultra-light and easy-to-make cloud bread will be your new go-to for sandwiches or pretty toast creations. Not only is this super simple recipe a gluten-free way to satisfy your carb cravings, but because it only contains Greek yogurt and eggs, it’s also a protein powerhouse!

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Watch this video from Cooking Light to learn how to make this fluffy, 2-ingredient “bread.” Start by separating egg yolks and whites into two different bowls. Then add baking powder to the egg whites and whip them together with an…

The Most Annoying Health Foods of 2016

Photo credit: Getty
Photo credit: Getty

When you first discovered avocado toast and shared it on Instagram – #BestBrunchEver! – you probably thought nothing could top it. But the dish isn’t the only healthy food that drove double taps this year. Here are all the healthy dishes that filled everyone’s feeds in 2016, beginning with the photogenic favorite:

1. Avocado Toast

It’s not hard to see why avocado toast got so popular among healthy eaters: Spread for spread, avocado has roughly one-fourth the calories of butter (which has made quite the comeback this year) with healthy fats and fiber to boot. It’s why you probably don’t even mind paying entrée prices for a simple bread and spread, a dish that used to come free with your eggs. #WorthIt.

2. Ricotta Toast

Although ricotta contains more calories than mashed avocado, andmore than its healthy dairy cousins, Greek yogurt and cottage cheese, ricotta toast is typically a lighter choice than, say, a bacon, egg, and cheese sandwich, particularly when the ricotta toast is topped with fruit. That it’s served open-faced makes it bonafide Instagram candy – sometimes quite literally when served with jam or honey, which can contribute lots of sugar (with a side of unsustainable energy). Oh well. How pretty?!

3. Sweet Potato Toast

As would be expected in 2016, the year when toast took really over, healthy eaters picked up on this curious way to use sweet potatoes. You slice them up really thin, bake or toast them until they’re crisp, then top them with cheese, dried fruit, or the spread of your choice. Never mind that no one said potatoes are a health food you should be eating all the time. Sweet potatoes still serve up vitamin A, vitamin C, and fiber, and unlike bread, they’re vibrant, so no filter needed.

4. Zoodles

Noodles made from spiralized zucchini have fewer calories and carbs than regular pasta, which make them an awesome alternative for those who pay attention to that stuff. Plus they photograph just as well as pasta, which makes them equally likable for both the carb lovers and carb counters who follow your every bite.

5. Matcha Desserts

Dessert chefs have decided to lace their treats with matcha, the antioxidant-rich powder made from green tea leaves and traditionally used in Japanese and Chinese tea ceremonies….