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Day 5

BREAKFAST:

• Egg Breakfast Sandwich: 1 thin bun, toasted and topped with 1 tsp butter, 1 hard-cooked egg and 1 oz 2% shredded cheddar
• ½ grapefruit topped with 1 tsp honey

MORNING SNACK:

• 5- to 6-oz nonfat plain Greek yogurt; stir in 2 tbsp shelled, roasted pistachios and 1 tsp honey

LUNCH:

• 1 pita pocket stuffed with 1 cup baby spinach and 1 serving Chickpea Salad (see recipe 5, page 2 of PDF)
• 5 small celery sticks
• ½ cup fresh pineapple

AFTERNOON SNACK:

• 1 medium pear, sliced; dip in 1 tbsp peanut butter

DINNER:

• 1 serving Pasta Salad with Chicken, Fennel and Feta (leftovers of Day 3 dinner; see recipe, page 4 of PDF)
• 1 kiwifruit

Daily total: 1,512 cal, 53g fat (25g mono, 8g poly, 16g sat), 265mg chol, 1,654mg sodium, 187g carb (25g fiber, 69g sugars), 75g protein