Clean Eating - - RECIPES MEAL PLAN -

BREAK­FAST: Mush­room Frit­tata: Sauté ¼ cup chopped onion and 5 oz chopped crem­ini mush­rooms in 1 tbsp av­o­cado oil. Add 1½ cups spinach and 1 clove gar­lic, minced; cook 1 minute. Trans­fer to an 8 x 8-inch greased bak­ing dish. Whisk 8 eggs with ½ tsp each salt and pep­per; pour over veg­eta­bles. Bake at 350ºF for 20 min­utes. (Eat ¼; save left­overs.)

Golden Milk: Com­bine 2 cups 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: Shrimp Let­tuce Wraps: Sauté ¼ cup chopped onion, 1 red bell pep­per, chopped, and 1 zuc­chini, chopped, in 1 tbsp av­o­cado oil for 5 min­utes, adding ½ tsp each cumin and chile pow­der. Add 8 oz shrimp and cook un­til pink. Squeeze juice of 1 lime over top. (Eat ½; save left­overs.) Serve in 2 but­ter let­tuce leaves. Top with ½ av­o­cado, chopped, ¼ mango, chopped, and 2 tbsp each pico de gallo and cilantro.

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

DIN­NER: 1 serv­ing Sheet Pan Di­jon Bal­samic Chicken & Veg­gies (left­overs; p. 76, re­heated); ½ ba­nana, sliced, with 1 tbsp ground flaxseed and pinch cin­na­mon

NU­TRI­ENTS: Calo­ries: 1,383, Fat: 77 g, Sat. Fat: 24 g, Carbs: 105 g, Fiber: 22 g, Sugar: 50 g, Pro­tein: 79 g, Sodium: 1,358 mg, Choles­terol: 734 mg

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