FRIDAY

Clean Eating - - RECIPES -

BREAK­FAST: 1 serv­ing Rasp­berry Overnight Oats (left­overs); top with ½ cup rasp­ber­ries

SNACK: 1 egg, hard-boiled, with pinch each salt and pep­per

LUNCH: 1 serv­ing Corn Salad (left­overs, p. 74)

1 breast Cilantro Chicken (left­overs, p. 74)

SNACK: 1 cup Greek yo­gurt with 1 peach, chopped and ¼ cup chopped al­monds

DIN­NER: 2 chicken sausage links, heated

1 serv­ing Roasted Broc­coli (left­overs, p. 74)

1 serv­ing Spicy Pota­toes (left­overs, p. 74)

NU­TRI­ENTS: Calo­ries: 1,783,

Fat: 88 g, Sat. Fat: 22 g, Carbs: 130 g, Fiber: 25 g, Sug­ars: 55 g, Pro­tein: 125 g, Sodium: 2,552 mg, Choles­terol: 438 mg

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