Clean Eating - - RECIPES MEAL PLAN -

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

Golden Milk: Com­bine 2 cups nondairy milk, 1 tbsp each maple syrup and co­conut oil, ½ tsp each turmeric and cin­na­mon, and ¼ tsp black pep­per; whisk and bring to a boil, re­duce heat and sim­mer 10 min­utes (drink ½; save left­overs)

LUNCH: Ital­ian Chopped Salad: Sea­son 2 chicken breasts with salt and pep­per and cook in ½ tbsp av­o­cado oil; cool and chop. Toss 4 cups baby let­tuce mix, 2 toma­toes, chopped, 1 cup chopped cu­cum­ber, ½ cup chopped olives and ¼ cup chopped chives; add chicken. Whisk ¼ cup lemon juice, 2 tbsp av­o­cado oil, 1 tbsp Di­jon, ½ tbsp maple syrup, 1 tsp chopped thyme and pinch each salt and pep­per; serve with salad. (Eat ½; save left­overs.)

SNACK (OPTIONAL): 1 egg, hard­boiled; 1 pear

DIN­NER 1 serv­ing Turkey & Mush­room Ragu–Stuffed Acorn Squash (left­overs, p. 75, re­heated)

NU­TRI­ENTS: Calo­ries: 1,364, Fat: 70 g, Sat. Fat: 27 g, Carbs: 123 g, Fiber: 20 g, Sugar: 53 g, Pro­tein: 74 g, Sodium: 1,644 mg, Choles­terol: 450 mg

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.