Breakfast: Hot Brown Rice Cereal With Pecans and Half a Pear
Note: This quick breakfast uses the leftover coconut brown rice from yesterday's dinner to provide a whole grain cereal base.
- 3/4 cup cooked brown basmati coconut rice
- 1/2 cup warmed unsweetened almond milk
- 1/2 pear, sliced
- 2 tablespoons chopped pecans
- Dash of powdered ginger
- Place the brown rice in a bowl, and pour the warm milk over top.
- Sprinkle on a dash of powdered ginger.
- Layer on the sliced pear, follow by the chopped pecans.
Protein: 6.33 grams
Carbohydrate: 53.1 grams
Dietary Fiber: 8.164 grams
Total Sugars: 11.1 grams
Total Fat: 14.2 grams
Saturated Fat: 1.1 grams
Lunch: Chickpea Coconut Curry and Half a Pear
Note: Eat one serving of leftover chickpea coconut curry over one serving of coconut brown rice with the other half of the pear, sliced.
Dinner: Chicken Chili and Kale Cucumber Chopped Salad
Note: Eat 1/6 of the recipe with the side salad. Refrigerate 1/6 of the recipe for lunch on day three; freeze the remaining 2/3 of the recipe.
Protein: 8.207 grams
Carbohydrate: 22.8 grams
Dietary Fiber: 5.38 grams
Total Sugars: 2.352 grams
Total Fat: 5.414 grams
Saturated Fat: .746 gram
Snack: Banana Smoothie Muffin
Note: Eat one muffin left over from day one.
Treat: Pecan Stuffed Dates
Make a small slit, lengthwise, in both of the dates; insert 1 teaspoon chopped pecans into each date.
Protein: 1.478 grams
Carbohydrate: 36.5 grams
Dietary Fiber: 3.484 grams
Total Sugars: 32 grams
Total Fat: 2.68 grams
Saturated Fat: .245 gram
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