2/9

Day 1

BREAKFAST

• Banana Nut Pancakes (see recipe 1, page 2 of PDF); spread with 2 tbsp unsweetened almond butter
• 1 kiwifruit

MORNING SNACK

• Dried-fruit and nut bar

LUNCH

• Turkey wraps: 1 cup cucumber sticks, ½ cup baby spinach and ⅔ cup sliced avocado, wrapped in 4 oz organic roasted turkey breast slices
• 1 oz kale chips
• ½ cup unsweetened applesauce

AFTERNOON SNACK

• 1 cup carrot sticks
• ¼ cup guacamole

DINNER

• Roasted Shrimp (see recipe 2 on page 2 of PDF; double the recipe to use in lunch salad on Day 2)
• Thyme-Roasted Asparagus (see recipe 3 on page 2 of PDF)
• 1 medium baked sweet potato; top with ½ teaspoon olive oil and ¼ teaspoon cinnamon
• 1 cup cubed mango

Daily total: 1,825 cal, 91g fat (27g mono, 14g poly, 15g sat), 438mg chol, 1,433mg sodium, 181g carb (43g fiber, 99g sugars), 89g protein