THURS­DAY BREAK­FAST: Ap­ple Oats (p. 76)

Clean Eating - - RECIPES | MEAL PLAN -

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

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

SNACK: 1 serv­ing Parsnip Fries (leftovers, re­heated)

DIN­NER: 1 serv­ing But­ter­nut Squash, Leek & Ap­ple Soup (p. 76; save leftovers)

1 baked po­tato with 1 tbsp but­ter and pinch salt

NU­TRI­ENTS: Calo­ries: 1,970, Fat: 82 g, Sat. Fat: 37 g, Carbs: 263 g, Fiber: 46 g, Sug­ars: 80 g, Pro­tein: 71 g, Sodium: 1,699 mg, Choles­terol: 125 mg

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