Lucy Bee's 10 Day Clean Eating Guide - Day 6


Welcome to Day 6 of Lucy's Clean Eating Guide

Our classic hot chocolate recipe is sure to satisfy that sweet tooth after dinner. Whip up a dairy free version with almond milk too, so no one misses out...


[pull_quote_center]Lemons are high in vitamin C, which is great for fighting colds and boosting your immune system.[/pull_quote_center]

Breakfast - Porridge with Lucy Bee Maca and Sautéed Apple

Porridge with Lucy Bee Maca Powder.

 Ingredients (Serves 1)


  • 30g gluten free oats
  • 200ml almond milk - see our recipe to make your own
  • 1 tsp. Lucy Bee Maca Powder
  • 1 apple, sliced
  • Handful of almonds
  • 1 tsp. Lucy Bee Cinnamon Powder
  • 1 tsp. Lucy Bee Coconut Oil


  • Put the oats, almond milk and Lucy Bee Maca Powder into a saucepan and gently warm on a medium heat until the oats are cooked. Stir from time to time so the oats don't stick to the bottom of the pan.
  • Meanwhile, sprinkle the apple and almonds with Lucy Bee Cinnamon Powder and sauté in a frying pan with Lucy Bee Coconut Oil for 5 minutes at a low heat. To serve, place on top of the porridge.

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


[quote_center]"Tip of the day: the most important thing is to ensure you get enough sleep each night to get you back on track. Rest will help your body fight off coughs and colds and make you feel more energised to get the best out of your workout."[/quote_center]


Lunch - Leftover Vegetable Curry with Turmeric Vegetable Curry With Turmeric

Ingredients (Serves 2-4)

  • 1 red chilli, roughly chopped (leave the seeds in for extra heat)
  • 2 cm piece of ginger, peeled and roughly chopped
  • 2 tbsp Lucy Bee Coconut Oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 small red onion, finely chopped
  • 1 cauliflower, cut into small florets
  • 400g potatoes, peeled and cut into bite-sized pieces
  • 1 tsp Lucy Bee Turmeric Powder
  • 1 tbsp ground coriander
  • 150g cherry tomatoes, quartered
  • 150g of frozen garden peas
  • a small handful of coriander, roughly chopped


  • Whiz together the chilli, ginger and a pinch of salt in a food processor, until it forms a paste.
  • Melt the coconut oil in a large, lidded frying pan over medium-high heat. Add the cumin and mustard seeds and toast for 30 seconds. Reduce the heat to medium.
  • Add the onion and soften for about 7 minutes, stirring occasionally. Add the cauliflower, potatoes, Lucy Bee Turmeric Powder, ground coriander and the paste together with a pinch of salt. Then add 150ml of boiling water.
  • Give everything a good stir, then cover the pan and leave to cook for about 15 minutes, until the cauliflower and potatoes are tender.
  • Add the tomatoes and peas, cover the pan again and cook for a further 3-5 minutes. Check seasoning, then sprinkle over the coriander.

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


Snack - Avocado and Oats Green Smoothie


Ingredients (Serves 1)

  • ½ avocado
  • 1 banana
  • 1 tbsp. 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, vegan, vegetarian


Dinner - Dhal with Lucy Bee Cinnamon Powder and Grilled Chicken


Ingredients (Serves 4)

  • 250g split red lentils
  • 1 cinnamon stick
  • 1 tsp. Lucy Bee Turmeric Powder
  • 1 tin of coconut milk
  • 2 tbsp. Lucy Bee Coconut Oil
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 thumb-sized piece of ginger, grated
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 tsp. mustard seeds
  • A large handful of spinach
  • 1 tin of chopped tomatoes
  • Pinch of Lucy Bee Himalayan Salt
  • 4 grilled chicken breasts, to serve


  • Place the lentils in a large saucepan with 1 litre of water, the cinnamon stick and Lucy Bee Turmeric Powder and bring to the boil, then simmer for about 30 minutes until the lentils are cooked.
  • Add the coconut milk and continue to simmer for 10 – 15 minutes until it thickens, then remove from the heat.
  • In a separate pan, melt the Lucy Bee Coconut Oil and sauté the onion until soft before adding the garlic and ginger for a further few minutes.
  • Add the cumin, coriander and mustard seeds. Place a lid over and gently sauté until the mustard seeds stop popping.
  • Add the spinach and tinned tomatoes, stir well and simmer for a further few minutes, allowing the flavours to blend together.
  • Pour this spinach /tomato mixture into the dhal, stir well and season with Lucy Bee Himalayan Salt.
  • Serve with grilled chicken.

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


Post-dinner - 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


  • 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: Press-Ups

See all 10 Days of Lucy Bee's Guide

Lucy Bee

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.

© 2018 Copyright Lucy Bee Limited. All rights reserved.

Website by: