Clean Eating - - MEAL PLAN RECIPES -

BREAK­FAST: Break­fast Hash (left­overs) Cau­li­flower Fried Rice (left­overs) SNACK: 1 hard-boiled egg; 1 cup blue­ber­ries

LUNCH: Shrimp & Spinach Salad: Toss 2 cups baby spinach and 4 straw­ber­ries, sliced; whisk 1 tbsp Basil Mint Pesto (left­overs, p. 72) with ½ lemon, juiced, and ½ tbsp av­o­cado oil and driz­zle over top. Top with 1 tbsp sun­flower seeds and

3 oz shrimp, grilled or sautéed with ½ tbsp av­o­cado oil and pinch each salt and pep­per.

SNACK: 2 stalks cel­ery with 1 tbsp al­mond but­ter

DIN­NER: 1 serv­ing Turkey Bolog­nese with Por­to­bello Mush­rooms (p. 71; save left­overs) over 2 cups baby spinach, sautéed in 1∕2 tbsp av­o­cado oil and 1 minced clove gar­lic

NU­TRI­ENTS: Calo­ries: 1,348, Fat: 90 g,

Sat. Fat: 15 g, Carbs: 69 g, Fiber: 18 g, Sugar: 32 g, Pro­tein: 77 g, Sodium: 1,765 mg, Choles­terol: 478 mg

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