TUES­DAY

Clean Eating - - RECIPES | MEAL PLAN -

BREAK­FAST: Ap­ple Oats (p. 76)

SNACK: Parsnip Fries: Toss 6 cups parsnip strips with 3 tbsp melted co­conut oil, 2 cloves gar­lic, chopped, ½ tsp each pep­per, cumin and cin­na­mon and ¼ tsp salt. Bake at 450°F for 10 min­utes, flip and bake 10 to 15 min­utes more, un­til ten­der. (Di­vide into 4 serv­ings; eat 1 serv­ing, save leftovers.)

LUNCH: 1 Serv­ing Or­ange Miso Salmon Bowl (leftovers, p. 75)

SNACK: Car­rot Cake Smoothie: Blend 1 cup milk, 1 cup grated car­rots, ¼ cup oats, 1 tbsp each ground flaxseed and maple syrup and ¼ tsp cin­na­mon with ½ cup ice

DIN­NER: 1 serv­ing Squash & Goat Cheese Quiche with Al­mond Crust (leftovers, p. 73)

½ cup cooked brown rice

NU­TRI­ENTS: Calo­ries: 1,997, Fat: 84 g, Sat. Fat: 30 g, Carbs: 241 g, Fiber: 45 g, Sug­ars: 72 g, Pro­tein: 85 g, Sodium: 1,665 mg, Choles­terol: 337 mg

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