SUN­DAY

Clean Eating - - RECIPES | MEAL PLAN -

BREAK­FAST: Break­fast Bowl: Cook ¼ cup brown rice in

½ cup wa­ter. Toss with ¼ tsp ap­ple cider vine­gar. Cook

1 leek, sliced, and 1 clove gar­lic, minced, in 1 tbsp co­conut oil; toss with rice. Top with 1 egg, cooked, and dash of hot sauce.

SNACK: Ap­ple Cin­na­mon Smoothie: Blend 1 cup milk, 1 ap­ple, cored and chopped, 1 tbsp each ground flaxseed and co­conut oil, ½ scoop pro­tein pow­der and ½ tsp cin­na­mon with ½ cup ice

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

SNACK: 1 or­ange; ¼ cup wal­nuts

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

1 baked po­tato with 1 tbsp but­ter and pinch salt

NU­TRI­ENTS: Calo­ries: 2,396 Fat: 146 g, Sat. Fat: 54 g, Carbs: 232 g, Fiber: 41 g, Sug­ars: 93 g, Pro­tein: 65 g, Sodium: 993 mg, Choles­terol: 254 mg

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