3/9

Day 2

BREAKFAST:

• ½ cup gluten-free cereal; top with 1 small banana, sliced, and ¾ cup milk or nondairy milk
• ¾ cup orange juice

MORNING SNACK:

• 1 5- to 6-oz carton nonfat vanilla Greek yogurt mixed with ½ cup diced cantaloupe

LUNCH:

• 1 cup canned chili (save leftovers)
• 1 piece gluten-free cornbread; top with 1 tsp butter and 2 tsp honey

AFTERNOON SNACK:

• 18 tortilla chips
• ¼ cup salsa

DINNER:

• Cornflake-Crusted Baked Chicken Breast (see recipe 2, page 2 of PDF)
• Roasted Broccoli (see recipe 3, page 2 of PDF)
• ¾ cup bagged coleslaw mix; mix with 2 tsp green goddess dressing and ¼ tsp black pepper
• 3 gluten-free lemon cookies

Daily Total: 1,824 cal, 60g fat (9g mono, 2g poly, 15g sat), 70mg chol, 1,792mg sodium, 244g carb (27g fiber, 93g sugars), 81g protein