FRI­DAY

Clean Eating - - RECIPES -

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

1 cup green tea

SNACK: 1 recipe Golden Milk (be­low)

LUNCH: 1 serv­ing Green Curry Poached Hal­ibut (left­overs, p. 86)

1 serv­ing Mil­let Pi­laf (left­overs, p. 84)

SNACK: Sautéed Fruit (left­overs) mixed with 1 cup yo­gurt

DIN­NER: Stuffed Bell Pep­per: Halve 1 bell pep­per; re­move seeds; mix cooked ground tur­key (left­overs) with

1⁄3 cup mari­nara; scoop into pep­per halves and top with 1 tbsp Parme­san; cover and bake at 350°F for 20 min­utes

1 serv­ing Roasted But­ter­nut Squash (left­overs, p. 83)

NU­TRI­ENTS:

Calo­ries: 1,987,

Fat: 96 g, Sat. Fat: 42 g, Carbs: 180 g, Fiber: 30 g, Sug­ars: 66 g, Pro­tein: 113 g, Sodium: 2,662 mg, Choles­terol: 240 mg

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