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Day 1

BREAKFAST:

• ¼ cup (dry) steel-cut oats
• 1 small banana
• 2 tbsp walnuts, toasted
• Dash of cinnamon

MORNING SNACK:

• 8 oz kefir

LUNCH:

• Turkey sandwich: 1 bun, 2 tbsp hummus, 3 oz deli turkey, 1 cup sliced cucumber, 1 cup raw spinach, 1 tbsp walnuts

• 1 large apple, sliced and sprinkled with cinnamon

AFTERNOON SNACK:

• 2 cheese snack sticks
• 1 cup grapes

DINNER:

• 3 oz wild-caught salmon; brush with oil and grill
• Foil-Wrapped Grilled Red Potatoes (see recipe 1, page 2 of PDF)
• 7 asparagus spears; brush with oil and grill
• 1 cup cubed mango; drizzle with lime juice