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Clean diet week 1, day 2 lunch

Prep time:
Servings: 2-4


Cost per serving $2.98 view details


  1. Directions for butternut squash: Preheat the oven to 450°F. Combine squash and two tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper, if desired, and scatter evenly on a baking sheet. Roast for 20 minutes, turning 2-3 times with a spatula.
  2. Directions for quinoa: Rinse your quinoa; then drain, transfer to a pot and add the broth. Add the cumin, diced onion, and salt and pepper to taste. Bring to a boil and cover with a tight-fitting lid, then turn the heat down to a simmer. Cook for about 15 minutes and remove quinoa from heat. Allow to sit five minutes with the lid on then fluff the quinoa gently with a fork. Mix the raisins and almonds in just before serving.
  3. Directions for braised pears: Melt coconut oil in a pan and saute over medium heat. Add tamari, ginger, coconut nectar, and cayenne pepper. Stir well until ingredients are combined then reduce heat to medium-low. Add pears, cut side down. Simmer 8-10 minutes, basting frequently until tender. Transfer pears to a serving dish, leaving the liquid in the pan. Bring liquid to a slow boil and add vinegar. Simmer until thick and syrupy, about 3 minutes. This is what you will pour over your final dish.
  4. Mix squash and quinoa, then plate. Top with two pear halves and drizzle your sauce over the top.
  5. Serve with hearty salad.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 469g
Recipe makes 2 servings
Calories 618  
Calories from Fat 292 47%
Total Fat 33.32g 42%
Saturated Fat 14.53g 58%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 598mg 25%
Potassium 975mg 28%
Total Carbs 66.17g 18%
Dietary Fiber 8.4g 28%
Sugars 6.35g 4%
Protein 16.21g 26%


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