TUES­DAY

Clean Eating - - RECIPES MEAL PLAN -

BREAK­FAST: 1 serv­ing Pump­kin Pe­can Snack Bread (p. 80; save left­overs)

Matcha Latte: Place ½ tsp matcha in a mug. Add ½ cup hot wa­ter and whisk. Whisk in ½ cup nondairy milk.

LUNCH: 1 serv­ing Av­o­cado Egg Salad (left­overs, p. 74) in 2 but­ter let­tuce leaves

SNACK (OPTIONAL): ½ ba­nana, sliced, with 1 tbsp ground flaxseed and pinch cin­na­mon

DIN­NER: 1 serv­ing Turkey & Mush­room Ragu–Stuffed Acorn Squash (p. 75; save left­overs)

NU­TRI­ENTS: Calo­ries: 1,407, Fat: 79 g, Sat. Fat: 23 g, Carbs: 104 g, Fiber: 28 g, Sugar: 32 g, Pro­tein: 81 g, Sodium: 1,496 mg, Choles­terol: 789 mg

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