7/9

Day 6

BREAKFAST:

• 1 thin bun, toasted; top with 4 tsp peanut butter and 1 small banana, sliced

MORNING SNACK:

• 1 cup 2% cottage cheese
• 1 tbsp roasted sunflower seeds

LUNCH:

• Feta Tomato Salad: Stir 1 tsp balsamic vinegar, 1 tsp EVOO, ¼ tsp dried oregano and dash each salt and pepper; drizzle over 1½ cups sliced cherry tomatoes. Top with ¼ cup feta.
• 2 hard-boiled eggs
• 3 rye crispbread crackers

AFTERNOON SNACK:

• 1 oz 2% cheddar
• 7 saltine crackers

DINNER:

• 3 oz wild-caught salmon, brushed with ½ tsp olive oil and broiled; top with sprinkle of fresh lemon juice
• 1 cup cooked green beans
• 1 cup cooked couscous (about ⅓ cup dry)
• 1 cup fresh pineapple

Daily total: 1,501 cal, 55g fat (19g mono, 11g poly, 15g sat), 478mg chol, 2,272mg sodium, 165g carb (21g fiber, 46g sugars), 98g protein