Lucy Bee’s 10 Day Clean Eating Guide – Day 1

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Welcome to Day 1 of Lucy’s Clean Eating Guide

Join Lucy, Meg and Hannah each day for the next 10 days where they’ll share their favourite tips, recipes and ideas for feeling fit. Feel free to mix and match recipes to your own preference and we hope you enjoy starting the New Year with Lucy Bee.

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Starting your day with warm lemon water helps to balance the body’s pH level and eliminate pathogenic bacteria that have accumulated

Breakfast – Scrambled Egg with Turmeric

cleaning eating breakfast with turmeric powder

Ingredients (Serves 1)

Method

  • Add the Lucy Bee Coconut Oil and eggs to a saucepan on a low to medium heat.
  • Leave to sit for 30 seconds, then slowly ‘push’ the eggs around with a spatula.
  • Add in the Lucy Bee Turmeric Powder and stir.
  • Once almost cooked, remove from heat, as the eggs will still cook further.
  • Season with Lucy Bee Himalayan Salt and pepper.
  • Serve with smoked salmon and avocado, if preferred or gluten free toast

Nutritional information: gluten free, wheat free, dairy free, lactose free

Tip of the day: I was once told that you should drink your warm lemon water from a glass rather than a mug – not sure why but I always do this!”

Lunch – Thai Coconut and Butternut Squash Curry Soup

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Ingredients (serves 3)

This recipe makes enough soup to save the letftovers for another day – I love having foods ready to go!

  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 medium butternut squash, peeled, seeded and chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2-3 tbsp. mild curry paste
  • 1 tsp. ground cumin
  • 1 tsp. Lucy Bee Turmeric Powder
  • A shake of red chilli flakes (to your preference)
  • 700ml vegetable stock
  • 3-4 tbsp. coconut milk
  • Lucy Bee Himalayan Salt and ground black pepper
  • Fresh coriander, chopped (to sprinkle on top)

Method

  • Melt the Lucy Bee Coconut Oil in a large pot over a medium heat.
  • Add the squash, onion, garlic, curry paste, cumin, Lucy Bee Turmeric Powder, and chilli flakes. Stir to combine.
  • Once the onions have softened, add the vegetable stock. Bring the mixture to the boil and simmer until the squash is soft (around 20 minutes).
  • Add the coconut milk and stir in. Taste the mixture and add more curry paste if preferred.
  • Remove from the heat. Blend the soup mixture using a blender or hand blender/whisk.
  • Season with Lucy Bee Himalayan Salt and ground black pepper. Top with the coriander.

Nutritional information: gluten free, wheat free, dairy free, vegan, vegetarian

Snack – Carrots, Celery + Beetroot Hummus

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Ingredients (makes enough for 4-6 servings)

  • 300g raw beetroot, chopped into small pieces
  • 1 or 2 cloves garlic, chopped
  • 1 tsp. Lucy Bee Coconut Oil, melted
  • 1 tin organic chickpeas, drained
  • 60g tahini
  • Juice of 1½ lemons
  • 70ml extra virgin olive oil
  • Lucy Bee Himalayan Salt and ground black pepper

Method

  • Pre heat oven 170C, 325F, gas mark3.
  • Place the beetroot and garlic with the Lucy Bee Coconut Oil in the oven and roast for 30 minutes.
  • Once cooked, put the beetroot, garlic and all other ingredients into a food processor and blitz into a fine paste – you may need to add a little more lemon or oil to get your desired consistency.
  • Serve with chopped carrots, celery and cucumber or pitta bread.

Nutritional information: gluten free, wheat free, dairy free, vegan, vegetarian

Dinner – Fajita Lettuce Wraps

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Ingredients (serves 4)

  • 4 chicken breasts cut into bite size pieces
  • 2 tsp. sweet smoked paprika
  • Pinch of ground cumin
  • 1 tbsp. Lucy Bee Coconut Oil, melted
  • Juice of one lime
  • 1 red pepper cut into thin strips
  • 1 red onion finely sliced
  • Freshly ground black pepper
  • 8 lettuce leaves, whole
  • To serve, cheese, natural yoghurt, guacamole, optional

Method

  • Put the chicken pieces into a bowl or plastic Ziploc bag. Add the paprika, cumin, lime juice, black pepper and melted Lucy Bee Coconut Oil and stir to coat. If in a bag, it’s easier to “massage” into the chicken. Leave to marinate for 10 minutes or longer if you have the time.
  • Melt 2 tbsp. Lucy Bee Coconut Oil in a large frying pan. Add the chicken and fry until the chicken is cooked. Put the chicken into an oven-proof dish and keep warm until ready to serve.
  • Fry the onions, then the peppers until cooked.
  • To Serve – Make up your fajita by adding chicken, onion and peppers along with grated cheese, tomatoes, guacamole or natural yoghurt to suit your taste.

Nutritional information: gluten free, wheat free

Post-dinner – To fix that chocolate craving, try our Perfect Hot Chocolate recipe!

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The Classic

Ingredients (serves 1)

Method

  • Place all ingredients into a heavy based saucepan and warm gently on a medium heat, until the almond milk is heated through, stirring occasionally.
  • Whiz together in a blender.

 Nutritional information: gluten free, wheat free, vegetarian

Lactose intolerant? Don’t worry – we’ve got a dairy free version too!

Dairy Free

Ingredients 

Method 

  • Place all ingredients in a blender and whiz up.
  • Add to a heavy based saucepan and warm gently on a medium heat, stirring occasionally.

Nutritional information: gluten free, wheat free, dairy free, lactose free, vegan, vegetarian

Fitness Tip of the day – Tricep Dips

See all 10 Days of Lucy Bee’s Guide

Lucy Bee

About Lucy Bee Limited

Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.

Members of the Lucy Bee team are not medically trained and can only offer their best advice. Any information provided by us is not intended to diagnose, treat, cure or prevent disease.

Please note you should always refer your health queries to a qualified medical practitioner.