Clean Eating - - RECIPES -

BREAK­FAST: Parsnip Hash: Sea­son 8 oz ground turkey with 1∕8 tsp each salt and pep­per and cook in 1 tbsp ghee; re­move from pan. Melt 2 tbsp ghee and cook 2 cups diced parsnips,

1 minced clove gar­lic, ½ tsp each cin­na­mon and turmeric, and ¼ tsp cayenne pep­per un­til parsnips are soft. Add 3 cups chopped kale and browned turkey; cook 5 min­utes. Makes 3 serv­ings (eat 1, save left­overs). Top with

2 eggs fried in 1½ tsp ghee.

LUNCH: Spinach Salad: Toss 3 cups baby spinach, 1 cup blue­ber­ries and ¼ cup chopped pe­cans with 3 tbsp Bal­samic Basil Dress­ing (be­low); top with 1 serv­ing Baked Pa­prika Chicken (be­low)

Bal­samic Basil Dress­ing: In a small food pro­ces­sor, process 2∕3 cup EVOO, ½ cup bal­samic vine­gar, ½ cup fresh basil, 2 cloves gar­lic and ½ tsp each salt and pep­per

Baked Pa­prika Chicken: Sea­son 2 chicken breasts with 1 tsp pa­prika and ½ tsp each salt and pep­per; bake 10 min­utes at 400°F then flip and bake 15 min­utes more, or un­til cooked through. Makes 2 serv­ings (eat 1, save left­overs).

DIN­NER: 1 serv­ing Fish Taco Let­tuce Wraps (p. 90; save left­overs)

NU­TRI­ENTS: Calo­ries: 1,925, Fat: 129 g, Sat. Fat: 33 g, Carbs: 107 g, Fiber: 33 g, Sug­ars: 34 g, Protein: 95 g, Sodium: 1,913 mg, Choles­terol: 691 mg

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