7/9

Day 6

BREAKFAST:

• 1 gluten-free muffin (prepared from mix with blueberries added); top with 1 tsp butter
• 2 scrambled eggs; cook and stir in ¼ cup chopped green onions and 1 tbsp cheddar cheese

MORNING SNACK:

• ¼ cup dried cherries
• 2 tablespoons pecan halves

LUNCH:

• Turkey Sandwich: 2 slices gluten-free bread, 4 tsp hummus, 3 oz deli turkey and ½ cup arugula
• 1 oz freeze-dried vegetables

AFTERNOON SNACK:

• 6 oz plain Greek yogurt; top with ½ cup raspberries, ¼ cup gluten-free cereal and 1 tsp honey

DINNER:

• 1 cup arugula; top with ½ cup halved cherry tomatoes, 1 tsp balsamic vinegar and 2 tsp grated Parmesan
• Millet, Shrimp and Squash Risotto (see recipe, page 4 of PDF)

Daily Total: 1,797 cal, 59g fat (19g mono, 10g poly, 19g sat), 720mg chol, 2,421mg sodium, 205g carb (26g fiber, 80g sugars), 101g protein