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Here's A Diet For People Who Really Love Food

Bon Appétit magazine's fifth annual Food Lover's Cleanse is here and it looks amazing — albeit a little intimidating — but SO DELICIOUS.

bonappetit.com

For the fifth year in a row, Bon Appétit has just published their post-holiday, get-healthy eating plan called The Food Lover's Cleanse. It's two weeks' worth of recipes for breakfast, lunch, a snack, dinner, and dessert and it is similar to BuzzFeed's Clean Eating Challenge, but written for a slightly different style of cook. (Disclosure: I created and edited the Food Lover's Cleanse along with author Sara Dickerman when I worked at Bon Appétit for several years.) This year it looks even more beautiful and flavorful than ever before. Even if the idea of cooking every one of these recipes seems overwhelming, take a look at them because there are certainly some fantastic and smart ideas for combining flavors and using leftovers — and hopefully you'll be convinced to follow along in full.

The cleanse starts this Friday, January 2, so you should get that shopping done (click for the full shopping list from Bon Appétit) asap.

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FRIDAY, JANUARY 2

Dinner: Snapper in Packets with Squash, Date, and Lemon Compote

Side: Chard and Chard Stems with Sautéed Shiitakes

Dessert: Spicy Orange Hazelnut Chocolate Bark

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SATURDAY, JANUARY 3

Breakfast: Oatmeal with Cacao Nibs and Figs

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Lunch: Watercress Salad with Snapper and Kimchi

Snack: Apple Slices with Almond Butter

Dinner: Turkey Breast with Roasted Broccolini

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Side: Black Rice with Hazelnuts

Dessert: Mandarins and Dates

Breakfast: Oatmeal With Cacao Nibs And Figs

Lunch: Watercress Salad with Snapper and Kimchi

Snack: Apple Slices with Almond Butter

Dinner: Turkey Breast with Roasted Broccolini

Side: Black Rice with Hazelnuts

Dessert: Mandarins and Dates

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SUNDAY, JANUARY 4

Breakfast: Morning Barley with Squash, Date, and Lemon Compote

Lunch: Radicchio Salad with Turkey, Pear, and Pomegranate

Snack: Quick Miso Soup

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Dinner: Brussels Sprouts and Tofu Stir-Fry

Side: Aromatic Red Rice

Dessert: Spicy Orange Hazelnut Chocolate Bark

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MONDAY, JANUARY 5

Breakfast: Pomegranate-Chia Seed Yogurt Parfait

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Lunch: Tofu Cabbage Salad with Kimchi Miso Dressing and Peanuts

Snack: Pear Slices with Chèvre

Side: Beet Soup with Caraway

Dinner: Bistro Salad with Roasted Vegetables

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Dessert: Orange Carpaccio with Orange-Flower Water and Pistachios

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TUESDAY, JANUARY 6

Breakfast: Scrambled Eggs With Caramelized Onions and Chèvre

Lunch: Spinach Salad with Roasted Vegetables and Apricot

Side: Cup of Beet Soup with Caraway

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Dinner: Mahi-Mahi with Smashed White Beans and Sage

Side Kale and Mustard Greens with Pepitas and Red Onion

Dessert: Spicy Orange Hazelnut Chocolate Bark

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WEDNESDAY, JANUARY 7

Breakfast: Chia Pudding with Dried Apricots and Pineapple

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Lunch:: Mahi-Mahi with Fennel, Olives, and Orange

Snack: Carrots with Smashed White Beans

Dinner: Red Rice Congee with Chicken, Kimchi, and Mushrooms

Side: Gochujang-and-Sesame-Roasted Butternut Squash

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Dessert: Pineapple with Toasted Coconut and Pink Peppercorns

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THURSDAY, JANUARY 8

Breakfast: Pomegranate-Chia Seed Yogurt Parfait

Lunch: Cabbage Slaw with Chicken, Peanuts, and Kimchi

Snack: Pear Slices with Chèvre

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Dinner: Bean and Walnut Salad with Fried Eggs

Side: Beet Soup with Caraway

Dessert: Spicy Orange Hazelnut Chocolate Bark

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FRIDAY, JANUARY 9

Breakfast: Oatmeal with Cacao Nibs and Figs

Lunch: Radicchio Salad with Beans, Figs, and Walnuts

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Snack: Quick Miso Soup

Dinner: Roasted Pork Tenderloin with Porcini Broth

Side: Barley Pilaf with Leeks and Lemon

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Dessert: Papaya with Orange and Lime

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SATURDAY, JANUARY 10

Breakfast: Morning Barley with Squash, Date, and Lemon Compote

Barley and Arugula Salad with Pork and Mushrooms

Snack: Apple Slices with Almond Butter

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Dinner: Braised Chicken Thighs with Mustard and Chestnuts

Side: Roasted Celery Root with Walnuts and Thyme

Dessert: Pineapple with Toasted Coconut and Pink Peppercorns

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SUNDAY, JANUARY 11

Breakfast: Oatmeal with Cacao Nibs and Figs

Lunch: Chicken and Asian Pear Salad

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Snack: Egg with Furikake

Dinner: Seared Swordfish with Fennel and Endive

Side: Red Quinoa with Parsley and Toasted Pine Nuts

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Dessert: Mandarins and Dates

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MONDAY, JANUARY 12

Breakfast: Scrambled Eggs With Caramelized Onions and Chèvre

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Dinner: Beet and Escarole Salad with Avocado and Walnuts

Dessert: Spicy Orange Hazelnut Chocolate Bark

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TUESDAY, JANUARY 13

Breakfast: Chia Pudding with Dried Apricots and Pineapple

Lunch: Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds

Snack: Egg with Furikake

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Dinner: Roast Chicken with Butternut-Tahini Purée

Side: Black Rice with Hazelnuts

Dessert: Orange Carpaccio with Orange-Flower Water and Pistachios

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WEDNESDAY, JANUARY 14

Breakfast: Morning Barley with Squash, Date, and Lemon Compote

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Lunch: Chicken Salad with Celery, Scallions, and Marinated Cucumbers

Snack: Butternut-Tahini Sauce with Carrot Sticks

Dinner: Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes

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Side: Aromatic Red Rice

Dessert: Spicy Orange Hazelnut Chocolate Bark

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THURSDAY, JANUARY 15

Breakfast: Scrambled Eggs With Caramelized Onions and Chèvre

Lunch: Curry and Rice with Greens and Pumpkin Seeds

Snack: Apple Slices with Almond Butter

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Dinner: Sundubu with Clams and Tofu

Side: Chard and Chard Stems with Sautéed Shiitakes

Dessert: Pineapple with Toasted Coconut and Pink Peppercorns

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