Clean Eating - - RECIPES MEAL PLAN -

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

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 Ital­ian Chopped Salad (left­overs)

SNACK (OPTIONAL): 1 car­rot, sliced, and 1 cu­cum­ber, sliced, with ¼ cup baba ghanoush

DIN­NER: Sea­son 2 chicken breasts with 1 tsp each cumin and gar­lic pow­der and ¼ tsp each salt and pep­per; cook in ½ tbsp av­o­cado oil (eat ½; save left­overs)

Roasted Veg­gies (left­overs, re­heated)

1 ap­ple, thinly sliced, cooked in ½ tbsp co­conut oil un­til golden and sea­soned with cin­na­mon, to taste

NU­TRI­ENTS: Calo­ries: 1,310, Fat: 58 g, Sat. Fat: 18 g, Carbs: 119 g, Fiber: 23 g, Sugar: 55 g, Pro­tein: 88 g, Sodium: 1,840 mg, Choles­terol: 239 mg

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