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Day 4

BREAKFAST:

• ½ cup (dry) rolled oats cooked with 1 cup milk, ⅓ cup raisins, 1 tbsp wheat germ and ½ tsp cinnamon

MORNING SNACK:

• 5 dried dates, split and filled with 1½ tbsp almond butter

LUNCH:

• Mini Veggie Pizza (see recipe 4, page 2 of PDF)

AFTERNOON SNACK:

• 1 seaweed snack pack
• 1 oz dark chocolate

DINNER:

• 1 russet potato; baked and top with 1 tsp butter, ½ cup cooked broccoli, ⅓ cup sliced mushrooms, ¼ cup shredded cheddar cheese and 1 tbsp nutritional yeast seasoning
• 1 cup canned butternut squash soup
• 1 cup fresh pineapple