THURS­DAY

Clean Eating - - RECIPES -

BREAK­FAST: 1 serv­ing Parsnip Hash (left­overs), topped with 2 eggs, fried in 1½ tsp ghee

LUNCH: Salmon Salad: Toss 3 cups chopped ice­berg let­tuce, 1 can salmon, drained and flaked, ½ cup each diced tomato and cu­cum­ber, ½ av­o­cado, diced, and ¼ cup sliced red onion with 3 tbsp Bal­samic Basil Dress­ing (left­overs)

DIN­NER: 1 serv­ing Gin­ger Chicken Stir-Fry with Spaghetti Squash

(p. 92; save left­overs)

1 cup pineap­ple chunks

NU­TRI­ENTS: Calo­ries: 2,040, Fat: 127 g, Sat. Fat: 33 g, Carbs: 119 g, Fiber: 29 g, Sug­ars: 59 g, Protein: 106 g, Sodium: 1,861 mg, Choles­terol: 634 mg

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