TUESDAY

Clean Eating - - MEAL PLAN RECIPES -

BREAK­FAST: Al­mond But­ter, Ba­nana & Flax Smoothie: Blend 1 cup al­mond milk, 2 scoops col­la­gen pro­tein, 1 tbsp al­mond but­ter, ½ ba­nana, 1 tbsp ground flax and ice, as de­sired

SNACK: 1 serv­ing Grain-Free Nut & Seed Gra­nola (left­overs, p. 70)

LUNCH: 1 serv­ing Pecan-Crusted Chicken with Sautéed As­para­gus & Mush­rooms (left­overs, p. 65) with 2 tbsp Spicy Apri­cot BBQ Sauce (left­overs, p. 65)

SNACK: 1∕2 cup blue­ber­ries topped with 1 tbsp hemp seeds

DIN­NER: Zoo­dles with Lemon Shrimp: Spi­ral­ize 2 zuc­chini and sauté in 1 tbsp av­o­cado oil with 1 minced clove gar­lic. Sauté 6 oz shrimp in ½ tbsp av­o­cado oil with pinch each salt and pep­per, and juice of 1 lemon. Serve over zoo­dles (eat ½; save left­overs).

NU­TRI­ENTS: Calo­ries: 1,460,

Fat: 81 g, Sat. Fat: 10 g, Carbs: 106 g, Fiber: 24 g, Sugar: 61 g, Pro­tein: 86.5 g, Sodium: 1,011 mg, Choles­terol: 270 mg

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