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Day 2

BREAKFAST:

• 1 whole-wheat English muffin; toast and top with 4 tsp almond butter and ¾ tsp cinnamon-sugar mix
• 5- to 6-oz carton vanilla yogurt
• 1 cup strawberries

MORNING SNACK:

• 1 protein shake
• 1 tbsp walnuts and 1 tbsp dried cranberries

LUNCH:

• 1 cup prepared shells and cheese; stir in 3 tbsp sun-dried tomatoes
• 1 cup steamed broccoli with 1 tbsp cheddar cheese
• 1 cup strawberries

AFTERNOON SNACK:

• 1 cup sugar snap peas
• 5 radishes
• 1 prepared guacamole snack cup

DINNER:

• Baked Salsa Chicken Breast (see recipe 2, page 2 of PDF)
• 1 corn on cob; steam and top with 2 tsp butter and ⅛ tsp turmeric
• 1 cup green beans; steam
• 1 cup sliced strawberries