Lucy Bee’s 10 Day Clean Eating Guide – Day 3

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Welcome to Day 3 of Lucy’s Clean Eating Guide

Today we have a selection of new recipes for you plus using up leftover soup – enjoy! As always, feel free to mix and match recipes or ingredients to your own preference.

A gentle reminder to oil pull (if this is something you enjoy doing but I know it’s not for everyone!!!) before having your daily ritual of warm water and lemon.

Lemons

[pull_quote_center]I love the benefits that drinking warm water and lemon juice have on my body[/pull_quote_center]

Breakfast – Avocado on Toast

Mashed avocado on Toast with Fried Egg - Copy

Ingredients (Serves 1)

  • 2 slices of gluten free bread, toasted
  • 1 avocado
  • A pinch of chilli flakes
  • Juice from 1/4 wedge of fresh lime or lemon
  • A handful of rocket (optional)
  • 1 egg (optional)
  • A pinch of Lucy Bee Himalayan Salt and ground black pepper

Nutritional information: gluten free, wheat free, vegetarian

[quote_center]“Tip of the day: Try a Lucy Bee Himalayan Salts bath. Add 250g Himalayan Salts and 1 tsp Lucy Bee Coconut Oil into a bath and sit back and relax for 15-20 minutes. This will help to detoxify your body and help with water retention. It’s also a perfect way to unwind after a workout!”[/quote_center]

Lunch – Thai Coconut and Butternut Squash Curry Soup

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Ingredients (serves 3)

If you made this on day 1 then you’re ready to go today! If not, here’s the recipe again.

  • 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 – Lucy Bee Energy Balls with Maca Powder

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Ingredients (makes 20 balls)

  • 150g almonds
  • 150g dried figs
  • 150g dried dates
  • 1 tbsp. Lucy Bee Coconut Oil, melted
  • 1 tbsp. desiccated coconut
  • 1 tsp. Lucy Bee Maca Powder
  • ½ tsp. spirulina (optional)

Method

  • Preheat the oven to 180C, 350F, gas mark 4.
  • Place the almonds on a baking sheet and bake for 7 to 10 minutes, until nicely toasted. Remove and set aside to cool.
  • Once cool, whiz all ingredients together in a food processor until they start to stick together.
  • Form the mixture into 20 balls. They keep well stored in the fridge in an airtight container.

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

 

Dinner – Vegetable Curry with Turmeric

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Ingredients (serves 2-4)

  • 1 red chilli, roughly chopped (leave the seeds in for extra heat)
  • 2 cm piece of ginger, peeled and roughly chopped
  • 2 tbsp Lucy Bee Coconut Oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 small red onion, finely chopped
  • 1 cauliflower, cut into small florets
  • 400g potatoes, peeled and cut into bite-sized pieces
  • 1 tsp Lucy Bee Turmeric Powder
  • 1 tbsp ground coriander
  • 150g cherry tomatoes, quartered
  • 150g of frozen garden peas
  • a small handful of coriander, roughly chopped

Method

  • Whiz together the chilli, ginger and a pinch of salt in a food processor, until it forms a paste.
  • Melt the coconut oil in a large, lidded frying pan over medium-high heat. Add the cumin and mustard seeds and toast for 30 seconds. Reduce the heat to medium.
  • Add the onion and soften for about 7 minutes, stirring occasionally. Add the cauliflower, potatoes, Lucy Bee Turmeric Powder, ground coriander and the paste together with a pinch of salt. Then add 150ml of boiling water.
  • Give everything a good stir, then cover the pan and leave to cook for about 15 minutes, until the cauliflower and potatoes are tender.
  • Add the tomatoes and peas, cover the pan again and cook for a further 3-5 minutes. Check seasoning, then sprinkle over the coriander.

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

 

Post dinner – Frozen banana delights

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Ingredients (serves 2-4)

  • 2 bananas
  • 3 tbsp. Lucy Bee Coconut Oil, melted
  • 1 tbsp. Lucy Bee Cacao Powder
  • FOR THE TOPPING:
  • 1 tsp. flaked almonds
  • 1 tsp. goji berries
  • 1 tsp. desiccated coconut or raisins

Method

  • Freeze the bananas for 1 hour.
  • Mix together the Lucy Bee Coconut Oil and Lucy Bee Cacao Powder.
  • Half the bananas and roll each one in the chocolate sauce then the topping of your choice.

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

Fitness tip of the day: The Plank

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.