Clean Eating - - RECIPES -

BREAK­FAST: Ba­nana Pan­cakes: Mix 1 ba­nana, mashed, with 2 eggs, ½ tbsp chia seeds and ¼ tsp cin­na­mon; heat

1 tbsp co­conut oil on grid­dle or skil­let; cook rounds of bat­ter for 2 min­utes; flip and cook un­til done

2 cooked tur­key sausage links

SNACK: 1 serv­ing Spiced Pecans (left­overs)

1 ap­ple

LUNCH: Loaded Sweet Potato Toast: Cut 1 sweet potato length­wise in ¼-inch-thick planks; toast un­til slices are ten­der and lightly browned; mash ½ avo­cado with 1 tsp le­mon juice and pinch each salt and pep­per; spread over baked sweet potato planks; mix 1 serv­ing Fire-Roasted Lentils (left­overs, p. 87) with 2 tbsp feta and spoon over avo­cado mix­ture

SNACK: 1 cup yo­gurt topped with ¼ cup blue­ber­ries, ½ tbsp chia seeds and 1 tbsp ground flaxseeds

DIN­NER: 1 serv­ing Zuc­chini Lasagna (left­overs, p. 81)

¼ cup blue­ber­ries

NU­TRI­ENTS: Calo­ries: 1,954,

Fat: 110 g, Sat. Fat: 39 g, Carbs: 177 g, Fiber: 48 g, Sug­ars: 73 g, Pro­tein: 78 g, Sodium: 2,063 mg, Choles­terol: 511 mg

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