2/9

Day 1

BREAKFAST:

• Strawberry Smoothie: Blend 1 cup frozen strawberries, 1 cup milk and 2 tsp honey
• 1 protein bar

MORNING SNACK:

• 1 cup carrot sticks
• ¼ cup hummus

LUNCH:

• TLT Sandwich: 1 toasted whole-grain English muffin, ¼ cup mashed avocado, ½ cup butter lettuce, 4 slices tomato and 4 slices warmed bacon-flavor tempeh
• 1 cup canned, low-sodium butternut squash soup

AFTERNOON SNACK:

• 8 oz low-sodium tomato juice
• 3 cups air-popped popcorn sprinkled with 1 tbsp nutritional yeast seasoning

DINNER:

• 1 cup cooked whole-wheat pasta topped with: 1 cup cooked broccoli florets (boil with pasta), 3 oz sautéed super-firm tofu cubes, 1 tbsp nutritional yeast seasoning and ½ cup reduced-sodium marinara sauce
• 1½ cups fresh pineapple