Clean Eating - - RECIPES -

BREAK­FAST: Hot Nut­meal: Grind 2 tbsp each sliced al­monds and pecans in a food pro­ces­sor; pour into a bowl and add ½ ba­nana, mashed, 1 tbsp ground flaxseeds, ½ tbsp chia seeds, ½ tsp cin­na­mon and pinch salt; stir in

¼ cup al­mond milk and pour into a small pot; cook on low un­til thick­ened,

4 to 5 min­utes; add sweet­ener (pure maple syrup or raw honey), if de­sired

SNACK: 1 recipe Pump­kin Spice Smoothie (p. 82)

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

SNACK: 2 eggs, hard-boiled

½ cu­cum­ber and

1 car­rot, sliced, with

2 tbsp hum­mus

DIN­NER: 1 serv­ing Miso Chicken (left­overs, right) 1 serv­ing Roasted But­ter­nut Squash (left­overs, right)

1 cup broc­coli; steamed


Calo­ries: 1,559,

Fat: 70 g, Sat. Fat: 10.5 g, Carbs: 158 g, Fiber: 40 g, Sug­ars: 64 g, Pro­tein: 89 g, Sodium: 3,377 mg, Choles­terol: 513 mg

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