April Fools – Part 3

We now have a professional heading up our recipes, so there’ll be a lot of more of these awesome meals coming through.

On the menu this week we’ve our first ever Caesar salad, but this is a special one you’ll love. You’ll also love our broccoli & tuna bake for something different. We now have a professional heading up our recipes, so there’ll be a lot of more of these awesome meals coming through.

As of next week, we’ll be changing the way we do things slightly, to allow a female training plan into the mix. We want The Clean 5 to cater to a broad range of people. If you know any girls that might be interested, tell them about it.

On top of your two main meals, we want you to select 1 breakfast (optional) and 1-3 snacks from the snack board to have throughout the day. The idea is to always be satisfied with your food intake, without going over the top and never starving yourself.

Get prepared and lets hit the week.

Your Meals

Breakfast

Large thick shake (see snacks section in the meal planner).

Snacks

1 Apple, 10g almonds & Aussie bodies HPLC bar.

Lunch

DifficultyBeginner

Chicken and Kale Caesar Salad: The first salad we've included on here, but a damn good one.

Prep Time10 minsCook Time15 mins
Caesar Dressing
 1 Avocado
 1 cup Caesar Dressing
 1 Lemon
Salad
 1 Bunch Kale
 1 pinch Salt
 2 Carrots (shredded)
 1 Red Onion
 1 cup Cherry Tomatoes
 6 Hard Boiled Eggs
 ¼ cup Sliced almonds
 1 Roast Chicken
1

Combine avocado, dressing and lemon juice in a bowl and mix until smooth, set aside.
Note: A nutribullet or food processor will do this the quickest.

2

Tear kale leaves from stalk and place in a bowl, try not to get any of the stalk as it is hard to chew and doesn't taste very good.
Sprinkle with salt.

3

Using hands, scrunch kale leaves together with the salt until they wilt and soften.

4

Cook eggs in boiling water for approximately 4-5 minutes, place into ice water before peeling to help get the shell off.

5

With a knife or hands, start to pull apart pieces off the roast chicken, pulling out any bones.

6

Combine kale in a large bowl with chicken, halved cherry tomatoes, sliced onion, shredded carrot and sliced boiled eggs.

7

Stir through prepared salad dressing and sprinkle with almonds on top.

8

Divide evenly into your desired amount of containers and enjoy.

Nutrition Facts

Servings 5


Amount Per Serving
Calories 555.2
% Daily Value *
Total Fat 53.9g83%
Total Carbohydrate 17.7g6%
Protein 37.4g75%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Caesar Dressing
 1 Avocado
 1 cup Caesar Dressing
 1 Lemon
Salad
 1 Bunch Kale
 1 pinch Salt
 2 Carrots (shredded)
 1 Red Onion
 1 cup Cherry Tomatoes
 6 Hard Boiled Eggs
 ¼ cup Sliced almonds
 1 Roast Chicken

Directions

1

Combine avocado, dressing and lemon juice in a bowl and mix until smooth, set aside.
Note: A nutribullet or food processor will do this the quickest.

2

Tear kale leaves from stalk and place in a bowl, try not to get any of the stalk as it is hard to chew and doesn't taste very good.
Sprinkle with salt.

3

Using hands, scrunch kale leaves together with the salt until they wilt and soften.

4

Cook eggs in boiling water for approximately 4-5 minutes, place into ice water before peeling to help get the shell off.

5

With a knife or hands, start to pull apart pieces off the roast chicken, pulling out any bones.

6

Combine kale in a large bowl with chicken, halved cherry tomatoes, sliced onion, shredded carrot and sliced boiled eggs.

7

Stir through prepared salad dressing and sprinkle with almonds on top.

8

Divide evenly into your desired amount of containers and enjoy.

Chicken and Kale Caesar Salad

Dinner

DifficultyIntermediate