SATURDAY

Clean Eating - - RECIPES -

BREAK­FAST: 1 cup Greek yo­gurt with ½ cup straw­ber­ries and ¼ cup chopped al­monds

SNACK: 2 stalks cel­ery with 2 tbsp al­mond but­ter

LUNCH: 1 serv­ing Stuffed Por­to­bello Mush­rooms with Pesto (left­overs, p. 78)

SNACK: 1 cup blue­ber­ries and ¼ cup al­monds

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

1 breast Cilantro Chicken (left­overs, p. 74)

1 small potato, baked, with 2 tbsp yo­gurt and 1∕8 tsp each salt and pep­per

NU­TRI­ENTS: Calo­ries: 1,779,

Fat: 111 g, Sat. Fat: 22 g, Carbs: 126 g, Fiber: 28 g, Sug­ars: 53 g, Pro­tein: 87 g, Sodium: 1,086 mg, Choles­terol: 116 mg

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