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Day 5

BREAKFAST:

• 1½ cups gluten-free cereal; top with ¾ cup milk or nondairy milk and ¾ cup sliced strawberries
• 1 egg; hard-cook and sprinkle with dill

MORNING SNACK:

• ½ medium cantaloupe; scoop out seeds and fill with 2 oz vanilla Greek yogurt and
• ½ cup blueberries

LUNCH:

• ½ Pot Roast Sandwich: 1 slice gluten-free bread, 2 oz Grass-fed Beef Pot Roast (leftovers), ¼ cup baby arugula and 1 tsp green goddess dressing
• 1 cup cherry tomatoes; top with 1 tsp olive oil, 1 oz fresh mozzarella pearls and a dash of dried dill

AFTERNOON SNACK:

• 12 tortilla chips
• 3 tbsp salsa mixed with 2 oz Neufchâtel cream cheese

DINNER:

• Chicken-Pasta Soup (see recipe 5, page 2 of PDF)
• 4 gluten-free crispbreads
• 1 cup raspberries
• 3 gluten-free chocolate chip cookies

Daily Total: 1,778 cal, 58g fat (8g mono, 3g poly, 21g sat), 345mg chol, 1,841mg sodium, 231g carb (27g fiber, 84g sugars), 83g protein