Lucy Bee's 10 Day Clean Eating Guide - Day 2

Welcome to Day 2 of Lucy's Clean Eating Guide

Today's recipes are bursting with colour and flavours - we love to 'eat the rainbow' - enjoy!

I start each day with oil pulling as soon as I wake up (I usually manage to do this for about 5 minutes) before having my ritual of warm water and lemon juice.


[pull_quote_center]The warm water can kick start the gastrointestinal tract, making it perform properly from the start of the day.[/pull_quote_center]


Breakfast - Lucuma Chia Pudding


Ingredients (serves 2)

  • 300ml almond milk
  • 8 dates, pitted
  • 1 tsp. Lucy Bee Lucuma Powder
  • ½ tsp. vanilla extract
  • 4 ½ tbsp. chia seeds
  • a handful of berries, to serve (may have to be frozen)


  • Soak the dates in the almond milk for 1 hour, then add the Lucy Bee Lucuma Powder and vanilla extract.
  • Blitz in a food processor until smooth.
  • Add the chia seeds and stir well.
  • Divide between glasses and leave to set in the fridge for at least 3 hours, but preferably overnight.
  • Top with berries before serving.

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

[quote_center]"Tip of the day: keep track of the amount of water you drink today by noting it down in a diary. Try and reach at least 8 glasses!"[/quote_center]

 Lunch - Leftover Fajita Lettuce Wraps


 Ingredients (serves 4)

Lunch today is using up leftovers but in case you haven't already made the chicken mix, here's the recipe again...

  • 4 chicken breasts cut into bite size pieces
  • 2 tsp. sweet smoked paprika
  • Pinch of ground cumin
  • 1 tbsp. Lucy Bee Coconut Oil, melted
  • Juice of one lime
  • 1 red pepper cut into thin strips
  • 1 red onion finely sliced
  • Freshly ground black pepper
  • 8 lettuce leaves, whole


  • Put the chicken pieces into a bowl or plastic Ziploc bag. Add the paprika, cumin, lime juice, black pepper and melted Lucy Bee Coconut Oil and stir to coat. If in a bag, it’s easier to “massage” into the chicken. Leave to marinate for 10 minutes or longer if you have the time.
  • Melt 2 tbsp. Lucy Bee Coconut Oil in a large frying pan. Add the chicken and fry until the chicken is cooked. Put the chicken into an oven-proof dish and keep warm until ready to serve.
  • Fry the onions, then the peppers until cooked.

To Serve - Make up your fajita by adding chicken, onion and peppers along with grated cheese, tomatoes, guacamole or natural yoghurt to suit your taste.

Nutritional information: gluten free, wheat free


Snack - Avocado and Oats Green Smoothie


 Ingredients (serves 1)

  • ½ avocado
  • 1 banana
  • 1 tbsp. gluten free oats
  • 1 tsp. Lucy Bee Maca Powder
  • 250ml almond milk
  • 1 tsp. chia seeds
  • 50g spinach


  • Blitz all ingredients together in the Nutri Bullet and enjoy!

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


Dinner - Butternut Squash Risotto


Ingredients  (serves 4)

  • 1 medium butternut squash, peeled and chopped
  • 2 tbsp. Lucy Bee Coconut Oil
  • 1 yellow onion
  • 2 garlic cloves
  • 180g risotto rice
  • 1 small glass of white wine
  • 800 ml vegetable stock
  • 1 bay leaf
  • 3 slices of pancetta (optional)
  • 1 tbsp. dried sage
  • Nutritional yeast (to taste)
  • Lucy Bee Himalayan Salt, to season


  • Preheat oven to 180C, 350F, gas mark 4.
  • Place the butternut squash into a baking dish and toss with 1 tablespoon of Lucy Bee Coconut Oil.
  • Roast the butternut squash for 30-40 minutes or until soft, flipping them halfway through.
  • While the butternut squash is cooking, melt the remaining tablespoon of Lucy Bee Coconut Oil in a pot on medium heat and add the onion. Cook until the onion turns translucent.
  • After 2 minutes, add the garlic cloves and cook for a further minute.
  • Add the risotto rice and coat it evenly in Lucy Bee Coconut Oil.
  • Add all of the white wine and stir continuously until completely evaporated.
  • Add 200 ml of vegetable stock on a low heat.
  • Stir the mixture to ensure the risotto rice does not stick to the bottom of the pot.
  • Once the rice has absorbed the stock, add 200ml more and stir again.
  • While doing this, if your butternut squash is ready, remove from the oven and replace with pancetta for 5-10 minutes. If the squash is not ready, add the pancetta in with it.
  • Add the remaining stock and simmer until the rice has absorbed it all.
  • Add in the dried sage and nutritional yeast and stir.
  • Can put more nutritional yeast on the top if preferred.

Nutritional information: gluten free, wheat free

Post dinner - Turmeric latte


 Ingredients (serves 1)

  • 1 tsp. Lucy Bee Turmeric Powder
  • 1 tsp. Lucy Bee Coconut Oil
  • 1 tsp. Lucy Bee Cinnamon Powder (plus extra for dusting)
  • 250ml almond milk
  • 1 tsp. agave syrup, optional


  • Add all ingredients to a heavy based saucepan and warm gently on a medium heat until warmed through. Add to a blender and whiz.
  • Top with a dusting of Lucy Bee Cinnamon Powder.

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


Fitness tip of the day: Squats

See all 10 Days of Lucy Bee's Guide

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