Clean Eating - - RECIPES MEAL PLAN -

BREAK­FAST: 1 serv­ing Mush­room Frit­tata (left­overs, re­heated)

1 serv­ing Golden Milk (left­overs, re­heated)

LUNCH: 1 serv­ing Turkey Burger Bowl (left­overs, re­heated)

SNACK (OPTIONAL): 1 serv­ing Pump­kin Pe­can Snack Bread (left­overs, p. 80; thawed and re­heated)

DIN­NER: Pan-Seared Steak: Sea­son 2 beef ten­der­loin fil­lets with ¼ tsp each salt and pep­per; pan-sear in 1 tsp av­o­cado oil to de­sired done­ness (eat ½; save left­overs)

Cauli-Rice: Sauté 2 cups cau­li­flower rice, ¼ cup chopped onion, 2 cloves gar­lic, minced, and 1 tbsp each rose­mary and thyme in 1 tbsp av­o­cado oil about 8 min­utes; add 1 tbsp ap­ple cider vine­gar and cook 1 minute more (eat ½; save left­overs)

NU­TRI­ENTS: Calo­ries: 1,384, Fat: 94 g, Sat. Fat: 35 g, Carbs: 66 g, Fiber: 13 g, Sugar: 29 g, Pro­tein: 75 g, Sodium: 1,541 mg, Choles­terol: 758 mg

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