SUN­DAYS ARE FOR BATCH COOK­ING

Start your week off right with these stand­out meals you can prep in ad­vance and rel­ish all week long.

Clean Eating - - CONTENTS - By Julie Mor­ris and Dorothy Vo

THIS WEEK’S MENU: TURN 5 RECIPES INTO 13 BREAK­FAST

Cin­na­mon Zuc­chini Muffins

Cin­na­mon Zuc­chini Muffins with al­mond but­ter

LUNCH

Av­o­cado Hum­mus on whole-wheat bread with sautéed tem­peh, tomato and sprouts

Av­o­cado Hum­mus with mixed green salad, quinoa, car­rots, olives and pump­kin seeds

Swiss Chard Lasagna with mari­nara dip­ping sauce

Mex­i­can Kale & Bean Salad with Av­o­cado Dress­ing

SNACKS

Cin­na­mon Zuc­chini Muffins with al­mond but­ter

Av­o­cado Hum­mus with cru­dités such as car­rots and ji­cama

Swiss Chard Lasagna with steamed as­para­gus, olive oil and lemon

DIN­NER

Quinoa-Stuffed Cab­bage Rolls with roasted pota­toes and rose­mary

Quinoa-Stuffed Cab­bage Rolls over whole-grain fusilli with pesto and steamed spinach

Swiss Chard Lasagna with steamed as­para­gus, olive oil and lemon

Mex­i­can Kale & Bean Salad with Av­o­cado Dress­ing

PREP SUN­DAY

Mex­i­can Kale & Bean Salad – will keep up to 5 days in a sealed con­tainer in the re­frig­er­a­tor (store dress­ing separately).

Swiss Chard Lasagna – will keep up to 5 days in the re­frig­er­a­tor.

Cin­na­mon Zuc­chini Muffins – will keep up to 3 days at room tem­per­a­ture or up to 1 month in the freezer.

Av­o­cado Hum­mus – will keep up to 5 days in a sealed con­tainer in the re­frig­er­a­tor.

Quinoa-Stuffed Cab­bage Rolls – will keep up to 4 days in a sealed con­tainer in the re­frig­er­a­tor.

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