28 Day Paleo Clean Eating General Rules -
-
Everything you need to eat on this plan will be delivered weekly. You may drink up to two cups of coffee a day without any sugar, sweetener of any kind. Unsweetened almond or coconut milk can be substituted if you take coffee with cream. I found the best substitute for dairy was full fat canned coconut milk in my coffee. This however can substantially add to your calorie intake per day. (This was the hardest part for me as my morning 2 cups of coffee are sacred to me, but I finally started drinking it black, and lo and behold, I now prefer it that way) You may have unlimited amounts of caffeine free tea (without any sweeteners) and water. Be sure to drink enough water. No other drinks are allowed on the diet. If you need to eat lunch at work, fix lunch in the morning with your breakfast and put it in a container that will facilitate re heating at work.
Purpose -
-
The intention of this eating plan is to provide you with a start to a healthy way of eating by removing all foods that are possibly adversely affecting your health; o No sugar, both artificial and processed, even stevia o No foods that turn into sugar in the body; grains, alcohol, rice, legumes, etc. o No processed foods containing artificial ingredients o Consume only healthy oils; olive oil, coconut oil; no hydrogenated oils or heavily processed seed oils o No dairy o If you eat foods that are not part of this diet, then you cannot expect to get the results that are possible A book that explains the Paleo/Clean eating way of life in easy to understand terms is It Starts With Food by Dallas and Melissa Hartwig. For the full theory behind this eating plan, please read this book.
Possible results to expect: -
Improved energy levels Improved sleep quality Improved mood
-
Reduced “brain fog” Less or no pain in joints Helps to eliminate sugar cravings Reduced inflammation in the body Reestablish a healthy relationship with food Works to minimize risk for most lifestyle-related diseases and conditions, like diabetes, cardiovascular disease, stroke, and autoimmune conditions Clearer sinuses, possible allergy relief
What to expect: You may feel worse before you feel better, depending on the amount of artificial ingredients, sugar, junk and processed food you are used to consuming. You may feel the following: Headaches Body aches Tired Diarrhea Constipation Not sleep well Craving for sugar These symptoms could take from 1 to 3 weeks to dissipate. Hang in there, it’s worth it. Tips for success: -
-
Do not deviate from the plan. Do not get on the scale. You may weigh yourself before and at the end of the 28 days. Remember, the main purpose is to eat clean, not to lose weight. Place your order to arrive a day before you start the 28 day plan. Deliveries cannot be guaranteed for a specific time of the day. If you need to eat more, eat more fruit or vegetables in moderation. Stay away from dried fruit, although if during the first week you just have to have sugar, eat a couple of dates. They satisfy that intense sugar craving. Although nuts are allowed on the Paleo plan, I have not included them in this program as they are easy to overdo and most of them contain high amounts of Omega 6 fatty acids, which we already have too much of in our bodies due to our consumption of processed foods and fats. Use the journal space on each daily page to record any particular symptoms or lack of symptoms you may be experiencing. Remember, the primary purpose of this diet is to eliminate foods that could possibly be adversely affecting your health. How will you know if they are adversely affecting you unless you remove them from your diet for a relatively extended period of time? Stick with the program, do not cheat. If you are looking for a fully customized system made for you to reach your long term goals please check our Naturally Fit System at this link: http:www.thestudiokitchen.com/naturally-fit/
IMPORTANT NOTICE: Please consult your physician before beginning the 28 Day Paleo Clean eating diet plan, as with any diet plan, changing your diet or exercise or losing weight may affect some medical conditions and medications. Your physician may need to adjust your medications due to changes in your diet, exercise, or weight while on this program.
SPECIAL NOTE FOR MEN When we first started offering this, we had a separate Man diet which was the same basic plan as the Woman’s, but with some extras and the charge was more. We found that a lot of the men did not need these extras after a few weeks. So rather than offering them as a separate plan, we decided to let each man decide whether he needed to supplement with extras or not. It does require a trip to the grocery store, but there would be no additional mark up that we have to pass to you as well. The allowed items that Men can have extra PER WEEK are as follows: 3 Grapefruit 2 Avocados Nuts – 1 cup 4 of The Studio Kitchen’s homemade muffins or Can’t Beat ‘Em Brownies (Get a box and keep them frozen) 2 of The Studio Kitchen’s Kale Chips Hard boiled eggs (three per day)
DAY ONE Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Sausage Quiche with Local Organic Butternut Squash – Cook per directions on label. Eat 1/3 of container; put the rest back in the fridge.
***Prep for tonight’s dinner - Put Chicken Stew in Crockpot per cooking instructions label)
Lunch Turkey Meatballs with Cranberry Sauce Heat 8 meatballs on a sheet pan at 350 for 20-30 minutes; leave the rest in the original container enclosed with lid and place back in fridge. Serve with cranberry sauce.
Bacon-Braised Cabbage Fix entire recipe as per cooking instructions, eat 1/3 of recipe; place leftovers back in original baggie and back in fridge.
Dinner Chicken Stew Eat 1/3 of quantity made, place remainder in a storage container (do not reuse the bags it came in) and place back in fridge
Kale Salad Dice 1/3 of apple, slice thin one radish, combine with 1/3 of kale and 1/3 of dressing. Massage well with hands.
Journal:
DAY TWO Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Eggs with Green Apple Sausage – Fix two eggs and 1/3 of sausage to your liking.
Lunch Baked Lemon Chicken Heat entire container as per label instructions, eat 1/3 of container, place leftovers enclosed with lid back in fridge.
Herbed Squash Sauté Make entire recipe as per cooking instruction label, eat 1/3, put leftovers in original baggie and back in fridge.
Dinner Chicken Cacciatore Make entire recipe as per cooking instructions, (must prepare all three chicken breasts, as raw chicken breasts won’t last in fridge) eat 1/3 of quantity made, place remainder in a storage container and place back in fridge.
Green Bean Almandine Fix entire container as per label instructions, eat 1/3 of container, put leftovers back in fridge.
Journal:
DAY THREE Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Sausage Quiche with Local Organic Butternut Squash – Warm ½ of remaining quiche and put rest back in fridge.
Lunch Pop’s Pulled Pork Make entire recipe per cooking instructions on label. Eat 1/3 of quantity made, place leftovers enclosed with lid back in fridge.
Sweet Potato Nuggets Make entire recipe as per cooking instruction label, eat 1/3, put leftovers back in original baggie and back in fridge.
Brussels Sprouts Make entire recipe per label instructions, eat 1/3 of recipe, put leftovers back in original baggie and back in fridge.
Dinner Turkey Meatballs with Cranberry Sauce Heat 8 meatballs and ½ of Bacon-Braised Cabbage in ovenproof container at 350 for 20-30 minutes. You will have one serving left to put back in your fridge. Combine meatballs and cabbage into one container and put back in fridge.
Bacon- Braised Cabbage See instructions above.
Journal:
DAY FOUR Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Eggs with Green Apple Sausage – Fix two eggs and 1/3 of sausage to your liking.
Lunch Chicken Stew Take out 1/2 of quantity in container and heat in pot on stove. Leave rest in container, (you will have one serving left) and place back in fridge.
Kale Salad Chop ½ of apple, slice one radish, mix ½ of dressing and ½ of Kale together, massage with hands.
Dinner Baked Lemon Chicken Take ½ of quantity in container out and place in an oven proof dish along with ½ of Herbed Squash Sauté. Heat at 350 for 20 minutes. Place the one remaining serving back in fridge.
Herbed Squash Sauté See instructions above.
Journal:
DAY FIVE Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Sausage Quiche with Local Organic Butternut Squash – Warm remaining quiche and enjoy.
Lunch Chicken Cacciatore Remove ½ of Chicken Cacciatore and place in an ovenproof dish along with ½ of Green Beans at 350 for 20 minutes, place remaining one serving of each back in fridge.
Green Bean Almandine See instructions above.
Dinner Pop’s Pulled Pork Remove 1/2 of pork from container, place in ovenproof dish, along with ½ of remaining Sweet Potato Nuggets and ½ of Brussels Sprouts. Heat for about 20 minutes at 350. ( There will be one serving of each left, place back in fridge)
Sweet Potato Nuggets See heating instructions above.
Brussels Sprouts See heating instructions above.
Journal:
DAY SIX Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Eggs with Green Apple Sausage – Fix two eggs and 1/3 of sausage to your liking.
Lunch Turkey Meatballs with Cranberry Sauce Heat remaining meatballs in original container with remainder of Bacon-Braised Cabbage. Throw away container when finished.
Bacon-Braised Cabbage See heating instructions above.
Dinner Chicken Stew Heat rest of stew in pot on stove.
Kale Salad Eat rest of salad.
Journal:
DAY SEVEN Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Pork, Sweet Potato Nuggets, Brussels Sprouts Add Brussels Sprouts and Nuggets to container with pork. Heat at 350 for 20 minutes.
Lunch Baked Lemon Chicken Put remaining entrée in original container and heat with squash in oven at 350 for 20 minutes.
Herbed Squash Sauté See instructions above.
Dinner Chicken Cacciatore Add what’s left of Chicken and Green Beans to oven proof container and heat in oven at 350 for 20 minutes.
Green Bean Almandine See instructions above.
Journal:
DAY EIGHT Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Muffin – Eat one or two muffins.
(One can be saved for later in the day.)
Lunch Turkey Meatloaf Follow cooking instructions on label, eat 1/3 of container, place remainder covered with lid back in fridge.
Veggie Stir Fry Follow directions on label, eat 1/3 of recipe, put remainder back in container and back in fridge.
Dinner Czech Meatballs Heat 8 meatballs on a sheet pan at 350 for 20 minutes, leave the rest in the original container enclosed with lid and place back in fridge.
Sweet and Sour Cabbage Fix entire recipe per cooking instructions, eat 1/3 of recipe; place leftovers back in original baggie.
Journal:
DAY NINE Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Farmers Quiche – Cook quiche per label instructions. Eat 1/3 of container and put rest back in fridge.
Lunch Chicken with Mushroom Basil Cream Sauce Make entire recipe as per cooking instructions, (must prepare all three chicken breasts, as raw chicken breasts won’t last in fridge) eat 1/3 of quantity made, place remainder in a storage container and place back in fridge.
Cauliflower Rice Pilaf Fix entire container as per label instructions, eat 1/3 of container, place remainder back in fridge.
Dinner Chicken Spaghetti Squash Casserole Heat entire container as per label instructions; eat 1/3 of container, place remainder enclosed with lid back in fridge.
Green Peas with Bacon Fix entire recipe as per cooking instructions, eat 1/3 of recipe; place remainder back in original baggie and back in fridge
Journal:
DAY TEN Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Eggs with Green Apple Sausage – Fix two eggs and 1/2 of sausage to your liking.
Lunch Tortillaless Soup Warm ½ of container in a pot on the stove.
Kale Salad Dice 1/2 of apple, slice thin one radish, combine with 1/2 of kale and 1/2 of dressing. Massage well with hands.
Dinner Turkey Meatloaf Take ½ of remaining meatloaf and veggies and place in ovenproof dish. Heat at 350 for 20 minutes. You will have one serving left of each, place back in fridge.
Veggie Stir Fry See instructions above.
Journal:
DAY ELEVEN Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Farmers Quiche – Cook quiche per label instructions. Eat 1/2 of container and put rest back in fridge.
Lunch Czech Meatballs Heat 8 meatballs and ½ of Sweet and Sour Cabbage leftovers in ovenproof container at 350 for 20 minutes. You will have one serving of each left to put back in your fridge.
Sweet and Sour Cabbage See instructions above.
Dinner Chicken with Mushroom Basil Cream Sauce Remove ½ of what’s remaining of Chicken recipe and Rice and place in an ovenproof dish at 350 for 20 minutes, place remaining one serving of each back in fridge.
Cauliflower Rice Pilaf See instructions above.
Journal:
DAY TWELVE Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Egg and Green Apple Sausage – Fix 2 eggs and and sausage to your liking.
Lunch Chicken Spaghetti Squash Casserole Take ½ remaining in container and place in an oven proof dish along with ½ of Green Peas with Bacon. Heat at 350 for 20-30 minutes. Place the one remaining serving of each back in fridge.
Green Peas with Bacon See instructions above.
Dinner Tortillaless Soup Warm rest of container in a pot on the stove.
Kale Salad Eat rest of salad.
Journal:
DAY THIRTEEN Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Farmers Quiche – Heat and eat rest of quiche.
Lunch Turkey Meatloaf Add veggies to remaining Meatloaf in pan and heat at 350 for 20 minutes.
Veggie Stir Fry See instructions above.
Dinner Czech Meatballs Heat remaining meatballs in original container with remainder of Cabbage.
Sweet and Sour Cabbage See instructions above.
Journal:
DAY FOURTEEN Date:_______________________ Day:______________________
Breakfast Coffee/Tea (Unsweetened, almond or coconut milk only) Eggs and Green Apple Sausage – Fix 2 eggs and sausage to your liking.
Lunch Chicken with Mushroom Basil Cream Sauce Heat last portion of Chicken and Cauliflower Rice in oven at 350 for 20 minutes.
Cauliflower Rice Pilaf See instructions above.
Dinner Chicken Spaghetti Squash Casserole Put Green Peas next to squash in original pie container and heat in oven at 350 for 20-30 minutes.
Green Peas with Bacon See instructions above.
Journal:
DAY FIFTEEN Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Eggs and Green Apple Sausage – Fix 2 eggs and sausage to your liking.
Lunch Chocolate Chili Heat ½ of contents of container in a pot on the stove.
Kale Chips Eat ½ of container of Kale Chips.
Dinner Chicken with Lemon and Capers Make entire recipe per cooking instruction label (must prepare all three chicken breasts as raw chicken breasts won’t last in fridge). Eat 1/3 of quantity made, place remainder in a storage container and place back in fridge.
Spaghetti Squash Lay the parchment paper on a sheet pan, lay the spaghetti squash cut side down on the paper and sprinkle 2 tablespoons of water on the paper around the squash. Bake at 375 for 30 to 40 minutes until tender but not mushy. Turn squash over. Scrape 1/3 of the insides with a fork to shred the squash as your portion. Put the squash back in the original baggie and back in fridge.
Journal:
DAY SIXTEEN Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Muffin – Eat one or two muffins.
(One can be saved for later in the day.)
Lunch Garden Meatballs – Heat 8 meatballs on a sheet pan at 350 for 20 – 30 minutes; leave the rest in the original container enclosed with lid and place back in fridge.
Sweet Potato Wash potato, prick several times with a fork and put on a sheet pan in oven at 375 for 1 hour. Cut potato open, scrape out insides and eat 1/3, put the rest in a storage container and back in your fridge.
Brussels Sprouts Make entire recipe per label instructions; eat 1/3, put leftover back in original baggie and back in fridge.
Dinner Lime Chipotle Pork Tenderloin Follow cooking instructions on package label. Eat 1/3 of quantity made, place remainder in a storage container (do not reuse the bags it came in) and place back in fridge.
Cauli – Leek Soup Heat 1/3 of container of soup and and serve with pork tenderloin above.
Journal:
DAY SEVENTEEN Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Sausage Quiche with Butternut Squash – Cook quiche according to label; eat 1/3 of container; put rest back in fridge with lid.
Lunch Italian Beef Stuffed Peppers Heat entire container as per label instructions, eat 1/3 of container, place leftovers with enclosed lid back in fridge.
Sweet Potato Nuggets Fix entire container per label instructions, eat 1/3 of container, put remainder back in fridge.
Dinner Chocolate Chili Heat rest of contents of container in a pot on the stove.
Kale Chips Eat rest of Kale Chips
Journal:
DAY EIGHTEEN Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Eggs and Green Apple Sausage – Fix 2 eggs and sausage to your liking.
Lunch Chicken with Lemon and Capers Place ½ of remaining Chicken with Capers along with ½ of Spaghetti Squash strands in ovenproof container. Bake at 375 for 30 minutes.
Spaghetti Squash See instructions above.
Dinner Garden Meatballs - Take ½ of what’s left, along with ½ of Sweet Potato and ½ of Brussels Sprouts and place in ovenproof container. Bake at 375 for 30 minutes.
Sweet Potato See instructions above.
Brussels Sprouts See instructions above.
Journal:
DAY NINETEEN Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Sausage Quiche with Butternut Squash –Heat ½ of container and eat; put rest back in fridge with lid.
Lunch Lime Chipotle Pork Tenderloin Heat ½ of what’s left of Pork Tenderloin, along with ½ of Cauli – Leek Soup.
Cauli – Leek Soup See instructions above.
Dinner Italian Beef Stuffed Peppers Take ½ of quantity in container out and place in an oven proof dish along with ½ of Sweet Potato Nuggets. Heat at 350 for about 20 minutes. Place the one remaining serving back in fridge.
Sweet Potato Nuggets See instructions above.
Journal:
DAY TWENTY Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Eggs with Green Apple Sausage – Fix two eggs and sausage to your liking.
Lunch Chicken with Lemon and Capers Place remainder of Chicken with Lemon and Capers and Spaghetti Squash strands in an oven proof container. Bake at 375 for 20 minutes.
Spaghetti Squash See instructions above.
Dinner Garden Meatballs Place remaining Meatballs, Sweet Potato and Brussels Sprouts in an oven proof container. Bake at 375 for 20 minutes.
Sweet Potato See instructions above.
Brussels Sprouts See instructions above.
Journal:
DAY TWENTY - ONE Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Sausage Quiche with Butternut Squash –Heat and enjoy remaining quiche.
Lunch Lime Chipotle Pork Tenderloin Take remainder of Pork Tenderloin and Cauli-Leek Soup; heat and serve.
Cauli-Leek Soup See instructions above.
Dinner Italian Beef Stuffed Peppers Place remaining serving in an oven proof dish and heat at 350 for about 20 minutes along with remaining Sweet Potato Nuggets.
Sweet Potato Nuggets See instructions above.
Journal:
DAY TWENTY - TWO Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Muffin – Eat one or two muffins.
(One can be saved for later in the day.) ***Put Chicken Stew in crock pot per label instructions for tonight’s dinner.***
Lunch Chicken Marbella Prepare per label, eat 1/3 of the container, put the rest back in the fridge with original lid.
Coconut Lime Rice Fix entire recipe as per cooking instructions, eat 1/3 of recipe; place remainder back in original baggie.
Dinner Chicken Stew Eat 1/3 of quantity made, place remainder in a storage container (do not reuse the bags it came in) and place back in fridge
Kale Salad Dice 1/3 of apple, slice thin one radish, combine with 1/3 of kale and 1/3 of dressing. Massage well with hands.
Journal:
DAY TWENTY - THREE Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Squash Quiche – Cook per directions on label. Eat 1/3 of container; put the rest back in the fridge.
Lunch Bacon Wrapped Chicken Thighs Make entire recipe as per cooking instructions, eat 1/3 and place remainder back in fridge in original container with lid.
Rosemary Garlic Potatoes Fix entire recipe per label instructions, eat 1/3 of recipe, place remainder in storage container in fridge.
Dinner Spaghetti Squash Bolognese Heat entire container as per label instructions, eat 1/3 of container, place remainder with enclosed lid back in fridge.
Brussels Sprouts Make entire recipe per label instructions, eat 1/3 of recipe, place remainder back in original baggie and back in fridge. ****Prep for tomorrow’s lunch – Put Crockpot Pork Green Chiles in crock pot and cook on low overnight (While crock pots vary in most cases this can cook overnight on low)
Journal:
DAY TWENTY – FOUR Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Eggs and Green Apple Breakfast Sausage – Fix two eggs and sausage to your liking.
Lunch Crockpot Pork Green Chiles Eat 1/3 of quantity made, place remainder in a storage container and place back in fridge.
Green Peas with Bacon Fix entire recipe as per cooking instructions, eat 1/3 of recipe; place leftovers back in original baggie and back in fridge
Dinner Chicken Marbella Heat ½ of chicken and ½ of Coconut Lime Rice in ovenproof container at 350 for 20 minutes. You will have one serving left of each to put back in your fridge.
Coconut Lime Rice See instructions above.
Journal:
DAY TWENTY - FIVE Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Squash Quiche – Heat and eat ½ of quiche.
Lunch Chicken Stew Take out 1/2 of quantity in container and heat in pot on stove. Leave rest in container, (you will have one serving left) and place back in fridge.
Kale Salad Dice 1/3 of apple, slice thin one radish, combine with 1/3 of kale and 1/3 of dressing. Massage well with hands.
Dinner Bacon Wrapped Chicken Thighs Remove ½ of what’s remaining of Chicken recipe and place in an ovenproof dish along with ½ of Rosemary Garlic Potatoes and bake at 350 for 20 minutes, place remaining one serving of each back in fridge.
Rosemary Garlic Potatoes See instructions above.
Journal:
DAY TWENTY - SIX Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Egg with Green Apple Sausage – Fix two eggs and sausage to your liking.
Lunch Spaghetti Squash Bolognese Remove ½ of remaining servings, place in an ovenproof container along with ½ of the Brussels Sprouts, heat at 350 for 20 minutes.
Brussels Sprouts See instructions above.
Dinner Crockpot Pork Green Chiles Remove ½ of remainder of Pork recipe and place in an ovenproof dish along with ½ of Peas and bake at 350 for 25 minutes, place remaining one serving of each back in fridge.
Green Peas with Bacon See instructions above.
Journal:
DAY TWENTY - SEVEN Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Squash Quiche – Heat and eat rest of quiche.
Lunch Chicken Marbella Heat remaining chicken in original container with remainder of Coconut Lime Rice.
Coconut Lime Rice See instructions above.
Dinner Chicken Stew Heat rest of stew in pot on stove.
Kale Salad Eat rest of salad.
Journal:
DAY TWENTY - EIGHT Date:______________________ Day:__________________
Breakfast Coffee/Tea (With unsweetened almond or coconut milk only) Crockpot Pork Green Chiles Combine last of Pork and peas in oven proof container and heat at 350 for 20 minutes.
Green Peas with Bacon See instructions above.
Lunch Bacon Wrapped Chicken Thighs Combine remaining portions of Chicken and Potatoes in an ovenproof container and heat at 350 for 20 minutes.
Rosemary Garlic Potatoes See heating instructions above.
Dinner Spaghetti Squash Bolognese Put Brussels Sprouts next to entree in original entree container and heat in oven at 350 for 20 minutes.
Brussels Sprouts See instructions above.
Journal:
