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Clean Eating Magazine
1 cup cooked,
1.5 cup cooked,
1 cup & 4 meatballs,
3 scallops,oz parsnip puree,quarter of brussel sprout leaves, Tbsp tomato confit,
1 cup barley/vegetable; 5 shrimp,
1/2 cup plus one bun,
4 oz pork 3/c. polenta, 1/2 c sauce,
3 scallops 1.5 Tbs reduction,
1/4 c quinoa, 1/2 cucumber, and 1/2 c crab meat,
1/4 of recipe,