FRI­DAY

Clean Eating - - RECIPES -

BREAK­FAST:

2 slices Gluten-Free Pump­kin Spice Loaf (leftovers, p. 87)

SNACK:

2 car­rots, sliced with ¼ cup Home­made Hum­mus (leftovers)

LUNCH:

Spinach & Roasted Beet Salad (p. 87)

SNACK:

2 Quick Falafels (leftovers) with 2 tbsp sour cream

DIN­NER:

Baked Chicken Fin­gers (leftovers) ½ cup cooked brown rice

Sautéed Brus­sels Sprouts:

Trim and halve 3 cups Brus­sels sprouts; sauté in ½ tbsp co­conut oil with ¼ tsp each gar­lic pow­der and pep­per and 1/8 tsp salt (eat ½, save leftovers) NU­TRI­ENTS: Calo­ries: 2,066,

Fat: 97 g, Sat. Fat: 32 g, Carbs: 225 g, Fiber: 36.5 g, Sug­ars: 49.5 g, Pro­tein: 82 g, Sodium: 1,914 mg, Choles­terol: 356 mg

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