SATUR­DAY

Clean Eating - - RECIPES | MEAL PLAN -

BREAK­FAST: Ap­ple Oats (p. 76)

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 But­ter­nut Squash, Leek & Ap­ple Soup (leftovers, p. 76; re­heated)

1 baked po­tato with 1 tbsp but­ter and pinch salt

SNACK: 1 serv­ing Parsnip Fries (leftovers, re­heated)

DIN­NER: 1 serv­ing Shaved Brus­sels Sprouts Salad (leftovers, p. 76)

½ cup cooked brown rice

NU­TRI­ENTS: Calo­ries: 2,209, Fat: 114 g, Sat. Fat: 37 g, Carbs: 271 g, Fiber: 50 g, Sug­ars: 94 g, Pro­tein: 51 g, Sodium: 1,067 mg, Choles­terol: 68 mg

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