Lucy Bee’s 10 Day Clean Eating Guide – Day 8

Lucuma and Banana Milkshake

Welcome to Day 8 of Lucy’s Clean Eating Guide

We’ve got some wonderful treats coming your way today! Our Lucuma and Banana Milkshake will satisfy your sweet tooth and keep you going until dinner. Enjoy!

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I was told by a nutritionist to oil pull before drinking my warm lemon water in the morning and I’ve got into the habit now.

[pull_quote_center]Lemon contains a fibre called pectin, which serves as an antibacterial – meaning it is ideal for digestive health.[/pull_quote_center]

Breakfast – Smoked Salmon and Broccoli Muffins 

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Ingredients (Serves 4)

  • 1 tsp. Lucy Bee Coconut Oil, melted
  • 5 eggs, whisked
  • Lucy Bee Himalayan Salt and ground black pepper to season
  • 1/2 small broccoli head, chopped
  • 50g smoked salmon
  • handful of fresh dill

Method

  • Preheat the oven to 180C, 350F, gas mark 4.
  • Grease a cake tray with Lucy Bee.
  • Whisk together the Lucy Bee Coconut Oil and eggs then season.
  • Place a small piece of broccoli into each muffin case, followed by salmon and dill.
  • Pour the egg mixture over and bake for 20 minutes.

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

 

[quote_center]”Tip of the day: Many of us are deficient in magnesium because we don’t get enough of it in our diets. By soaking in a Lucy Bee Epsom Salts bath, your skin is able to absorb the high levels of magnesium in the salts.”[/quote_center]

Lunch – Leftover Tomato and Anchovy Sauce Pasta

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Ingredients (Serves 4)

If you made this for dinner on day 7, the leftovers make a nutritious lunch to take to work for today. I tend to bring this to room temperature then enjoy it cold (tastes just as good as when freshly made!).

  • 1 tsp. Lucy Bee Coconut Oil
  • 2 garlic cloves, finely chopped
  • 1 x tin anchovy fillets
  • Big bunch parsley, chopped
  • 1 x 400g tin chopped organic tomatoes
  • Lucy Bee Himalayan Salt and freshly ground black pepper
  • Handful of grated parmesan (optional)
  • 400g brown rice pasta – we use Rizopia

Method

  • In a heavy based saucepan add the Lucy Bee Coconut Oil, anchovies plus oil and garlic. Sauté until the anchovies have broken down and garlic just lightly coloured.
  • Stir in the parsley, salt and black pepper.
  • Stir in the tomatoes and cook uncovered over lowest heat for at least 30 minutes, stirring occasionally – I often put mine into the oven on a very low setting.
  • While the sauce is cooking, prepare your pasta as per the packet instructions.
  • Serve over brown rice pasta adding parmesan, if required.

Nutritional information: gluten free, wheat free 

 

Snack – Lucuma and Banana Milkshake

Lucuma and Banana Milkshake v2

Ingredients (Serves 1)

  • 1 banana
  • 1 tsp. Lucy Bee Lucuma Powder
  • 150ml almond milk (see our recipe to make your own)
  • ¾ tbsp. chia seeds, soaked
  • 1 tsp. Lucy Bee Coconut Oil
  • 2 tsp. cashew butter
  • Sprinkling of Lucy Bee Cinnamon Powder to serve

Method

  • Add all ingredients (except for the cinnamon) to a blender and whiz together. Serve with a sprinkling of Lucy Bee Cinnamon Powder on top.

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

 

Dinner – Crab Cakes with Lucy Bee

Crab Cakes

Ingredients (Serves 6-8)

  • 450g crabmeat
  • 2 tbsp. fresh parsley, chopped
  • 40g gluten free breadcrumbs
  • 1 egg
  • 1 tbsp. good mayonnaise
  • 1-2 tsp. Dijon mustard
  • 1 tbsp. lemon juice
  • 1 tbsp. sweet chilli dipping sauce
  • Lucy Bee Himalayan Salt and ground black pepper
  • Lucy Bee Coconut Oil for frying

Method

  • Mix the crabmeat, parsley and breadcrumbs together in a large bowl.
  • Whisk the egg, mayonnaise, mustard, lemon juice, sweet chilli sauce and Lucy Bee Himalayan Salt and pepper.
  • Fold into the crabmeat mixture.
  • Shape into 12 to 16 patties, put them on a plate, cover and leave to chill for at least an hour.
  • Heat the Lucy Bee Coconut Oil in a large frying pan and cook the crab cakes for 2-3 minutes each side.
  • Serve with sweet chilli dipping sauce.

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

 

Post-dinner – Avocado Mousse

Avocado Mousse

Ingredients (Serves 2)

  • 150g cashew nuts soaked for 4 hours (if you don’t have time put them in hot water for 2 hours)
  • 1 avocado
  • 30g Lucy Bee Cacao Powder
  • 130ml coconut milk
  • 50g Lucy Bee Coconut Oil, melted
  • 30g agave syrup

Method

  • Blitz the cashew nuts in a food processor until they resemble cashew butter.
  • Add the other ingredients and blitz until smooth. Spoon into shot glasses and put in the fridge to chill for a few hours before serving.
  • Optional, add a shot of espresso but use only 100ml coconut milk.

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

Fitness tip of the day: Box Press Up

See all 10 Days of Lucy Bee’s Guide

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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.