Clean Eating - - RECIPES -

BREAK­FAST: Sauté 4 tur­key sausage links, ½ sweet potato, cubed, ¼ onion, chopped, and 2 cups kale in 2 tsp ghee 1 cup green tea

SNACK: 1 recipe Pump­kin Spice Smoothie (be­low) LUNCH: 1 serv­ing Spiced Salmon Cubes (left­overs, p. 84)

1 serv­ing Roasted But­ter­nut Squash (p. 83; makes 4 serv­ings, save left­overs)

SNACK: Spiced Pecans: Toss ¾ cup pecans,

1 tbsp melted co­conut oil, 1½ tsp honey and pinch each smoked pa­prika and cin­na­mon; heat sauté pan on low and cook nuts 4 min­utes; stir of­ten to pre­vent burn­ing (makes 3 serv­ings; eat 1 serv­ing, save left­overs)

½ ap­ple (save left­overs)

DIN­NER: Tur­key & Len­til Bowl: Sauté 8 oz ground tur­key in 1 tsp avo­cado oil; sea­son with 1 tsp gar­lic pow­der, ¼ tsp pep­per and 1⁄8 tsp salt; toss half of tur­key mix­ture with FireRoasted Lentils (p. 87; use half; save left­overs), ½ cup cooked quinoa and 1 cup kale sautéed in 1 tsp avo­cado oil and sea­soned with pinch each salt and pep­per (save re­main­ing half of tur­key for left­overs)


Calo­ries: 1,859,

Fat: 86 g, Sat. Fat: 22 g, Carbs: 181 g, Fiber: 42 g, Sug­ars: 51 g, Pro­tein: 108 g, Sodium: 2,909 mg, Choles­terol: 257 mg

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