4/9

Day 3

BREAKFAST:

• Scrambled Tofu (see recipe 3, page 2 of PDF)
• 13 frozen crinkle cut fries; bake
• 1 cup fresh pineapple

MORNING SNACK:

• 1 snack-size pkg fruit leather
• 1 snack-size pkg beef sticks

LUNCH:

• 1 veggie burger; heat and serve with bun, 1 tomato slice and 1 tsp hummus
• ½ cup carrot sticks
• ½ cup blackberries

AFTERNOON SNACK:

• 1 cup black tea
• 4 cinnamon graham squares; top with 1 tbsp cream cheese and 1 tbsp applesauce

DINNER:

• 1 serving Thai Chicken Curry with Sweet Potatoes (see recipe on page 4 of PDF)
• ¼ cup basmati rice; cook per pkg instructions
• 1 cup fresh pineapple; toss with 2 tsp honey and roast at 425°F for 15 minutes