THURS­DAY

Clean Eating - - RECIPES -

BREAK­FAST: Quinoa, Spinach & Eggs: Sauté 1 cup spinach and ¼ cup cooked quinoa in 1 tsp ghee; move to side of pan and add 2 eggs, cook over easy and sprin­kle with 1 tbsp feta

1 cup green tea

SNACK: 1 serv­ing Spiced Pecans (left­overs)

½ ap­ple (left­overs)

LUNCH: 1 serv­ing Zuc­chini Lasagna (left­overs, p. 81) SNACK: 1 recipe Pump­kin Spice Smoothie (be­low)

DIN­NER: 1 serv­ing Green Curry Poached Hal­ibut (p. 86; save left­overs) 1 serv­ing Mil­let Pi­laf (left­overs, p. 84)

NU­TRI­ENTS:

Calo­ries: 1,894,

Fat: 103 g, Sat. Fat: 25 g, Carbs: 161 g, Fiber: 34 g, Sug­ars: 50.5 g, Pro­tein: 88 g, Sodium: 1,944 mg, Choles­terol: 525 mg

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