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DAY 10 (TUESDAY)

BREAKFAST

CAULIFLOWER HASH WITH FRIED EGGS

Makes 1 serving

For this recipe, you’re using the remainder of the Big Batch Roasted Cauliflower leftover from Sunday’s dinner.

2 teaspoons olive oil, divided
1 medium yellow onion, cut into ¼­inch cubes
1 clove garlic, minced
½ head Big Batch Roasted Cauliflower, chopped into bite­sized pieces (leftover from Sunday’s dinner)
½ teaspoon paprika
Hot sauce, to taste
1 teaspoon chopped parsley
2 large eggs for women; 3 large eggs for men
1/8 teaspoon kosher salt
freshly ground pepper

Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for another minute, until fragrant. Add cauliflower, paprika, hot sauce, and parsley, toss together, and cook just until the cauliflower is heated through. Transfer the cauliflower hash to a plate, and wipe out the skillet.

Heat the remaining teaspoon of olive oil in the non­stick skillet over medium heat. When the oil is hot, crack both eggs into the pan, season with kosher salt and freshly ground pepper, then turn the heat down to low. Cook the eggs until the whites are completely opaque and the edges are starting to brown but the yolk is still runny, 2­3 minutes. Serve fried eggs on top of the hash.

379 calories, 23.6 g fat (5.1 g saturated fat), 26.4 g carbohydrate (8.2 g fiber, 9.5 g sugars), 18.9 g protein, 786 mg sodium, 372 mg cholesterol

LUNCH

ARUGULA SALAD WITH EGGPLANT, AVOCADO, FETA, AND CHICKPEAS

Makes 1 serving

For this recipe, you’ll use the remainder of the roasted eggplant cubes and the Big Batch Roasted Chickpeas leftover from Sunday’s dinner.

1 tablespoon balsamic vinegar
½ tablespoon extra virgin olive oil
1/8 teaspoon kosher salt
freshly ground pepper
1 cup roasted eggplant cubes (everything leftover from Sunday’s dinner)
½ cup Big Batch Roasted Chickpeas (leftover from Sunday’s dinner)
¼ avocado, cut in ¼­inch cubes
1 ounce feta, crumbled
5­6 basil leaves, cut in thin ribbons
3 cups arugula

In a medium mixing bowl, whisk balsamic vinegar with a pinch of kosher salt and freshly ground pepper. Slowly drizzle in the olive oil, while continuing to whisk. Whisk an additional 30 seconds after all of the olive oil is added. Add the remaining salad ingredients to the mixing bowl and toss together with dressing to combine, seasoning with freshly ground pepper. Transfer to a bowl to serve.

If you’re packing lunch to go: Whisk together the vinaigrette and transfer to a small airtight container. Combine eggplant, chickpeas, feta, basil, avocado, and arugula in a large airtight container Refrigerate until you’re ready to eat, and pour the vinaigrette over the salad at lunch time.

451 calories, 27.8 g fat (7.2 g saturated fat), 41.7 g carbohydrate (11.5 g fiber, 0.1 g sugars), 12.2 g protein, 765 mg sodium, 25.2 mg cholesterol

SNACK

RED PEPPER WITH HUMMUS

Thinly slice 1 medium red bell pepper and serve with ¼ cup hummus

147 calories, 6.5 g fat (1 g saturated fat), 18.8 g carbohydrate (7.2 g fiber, 6.9 g sugars), 6.6 g protein, 244 mg sodium, 0 mg cholesterol

DINNER

KALE AND SHRIMP BOWL WITH MUSHROOMS AND SLICED AVOCADO

Serves 1

1 tablespoon olive oil, divided
4 ounces raw shrimp for women; 6 ounces for men, deveined, tails removed
2 cloves garlic, thinly sliced
1/8 teaspoon kosher salt
freshly ground pepper
1 cup cremini mushrooms, quartered lengthwise
½ bunch kale, stems removed, cut into large pieces
½ bunch raw collard greens (leftover from Monday’s lunch), stems removed, cut into large pieces
1 teaspoon tamari
Hot sauce, to taste
¼ avocado, thinly sliced

Heat ½ tablespoon olive oil in a large skillet over medium heat. Season shrimp on both sides with kosher salt and freshly ground pepper. When the oil is hot, add shrimp to the pan and cook 2 minutes, then flip the shrimp and cook for another minute.

Turn heat to low, add garlic and cook for 1 minute, until fragrant. Transfer cooked shrimp and garlic to a plate. Wipe out pan. Add the remaining ½ tablespoon olive oil to the pan over medium heat. Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and lightly browned, 3­4 minutes.

Add kale, collard greens, tamari, 1 teaspoon water, and hot sauce. Cook 5 minutes, stirring often, until kale is wilted but not completely soft. Add shrimp and garlic and toss everything together. Transfer everything to a plate or bowl, and top with sliced avocado.

370 calories, 22.7 g fat (3.1 g saturated fat), 15.1 g carbohydrate (5.1 g fiber, 0.2 g sugars), 28.7 g protein, 619 mg sodium, 172 mg cholesterol

NIGHTTIME SNACK

BLACKBERRIES

1 cup blackberries.

75 calories, 0.6 g fat (0 g saturated fat), 18.4 g carbohydrate (7.6 g fiber, 10 g sugars), 1 g protein, 0 mg sodium, 0 mg cholesterol

DAY 10 (TUESDAY) NUTRITION INFORMATION

1,421 calories, 81.2 g fat (16.4 g saturated fat), 120.4 g carbohydrate (39.6 g fiber, 26.7 g sugars), 67.4 g protein, 2,411 mg sodium, 570 mg cholesterol

PREP

Make HARD BOILED EGGS: Women cook 2 eggs; men cook 4 eggs.

Fill a medium saucepan with a lid with at least 5 inches of water, and bring to a boil. When water is boiling, add eggs one at a time, dropping them in carefully with a spoon so as not to crack the shells. Reduce the heat to a simmer, cover, and cook for 13 minutes.

Meanwhile, set up a medium mixing bowl with 1 ½ cups cold water and 1 ½ cups ice. When eggs are done, use a spoon to transfer them, one at a time, into the ice water bath. Cool 3 minutes, then peel the eggs and refrigerate in an airtight container.

Peel the remaining ¼ avocado and freeze it in the ziploc bag with the frozen banana for tomorrow’s snack, a pudding.

If you need to pack tomorrow’s lunch to­go, you can prepare it as soon as your hard­boiled eggs are ready tonight, or in the morning.

Assemble the No­Mayo Tuna Salad and store in a small airtight container in the fridge. Store the romaine leaves in a separate container in the fridge.