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Day 4

BREAKFAST:

• 1 cup cereal with ¾ cup milk or non-dairy milk
• 1 small banana
• 1 hard-boiled egg with ¼ tsp black pepper

MORNING SNACK:

• 3 cinnamon graham squares
• 5- to 6-oz carton blueberry yogurt

LUNCH:

• 1 serving Ribollita (see recipe on page 4 of PDF, save leftovers)
• 1 cheese snack stick
• 2 fig cookies

AFTERNOON SNACK:

• 1 English muffin; toast and top with 1½ tbsp almond butter
• ¾ cup frozen raspberries, thawed

DINNER:

• 4 oz boneless pork loin chop; grill
• 1 sweet potato; bake and top with 1 tsp butter, ½ tsp cinnamon, and 1 tbsp walnuts
• 7 asparagus spears; brush with 1 tsp oil and grill
• ¾ cup applesauce with ¼ tsp cinnamon