3/9

Day 2

BREAKFAST

• 1 serving Onion and Mint Frittata (or see recipe, page 4 of PDF)
• Toast: 2 slices paleo bread; top with 4 tsp unsweetened almond butter
• 1 medium apple

MORNING SNACK

• 1 small banana
• 3 tbsp walnuts

LUNCH

• Kale salad: 2 cups chopped kale, massaged with 1 tsp lime juice and 1 tsp olive oil; top with chilled, leftover Roasted Shrimp from Day 1 (see recipe 2 on page 2 of PDF), ⅓ cup cubed avocado and 1 tbsp pumpkin seeds with Lime Vinaigrette (see recipe 4 on page 2 of PDF)

AFTERNOON SNACK

• 2 tbsp raw cashews
• ¼ cup unsweetened coconut flakes

DINNER

• 2 cups baked spaghetti squash (strands separated), topped with 1 serving Grass-Fed Meatballs (see recipe 5 on page 2 of PDF) and ½ cup warmed, puréed tomatoes
• 1 cup steamed broccoli; top with ¼ tsp olive oil and ⅛ tsp black pepper
• 1 cup strawberries, drizzled with 2 tsp balsamic vinegar

Daily total: 1,806 cal, 106g fat (32g mono, 16g poly, 30g sat), 489mg chol, 979mg sodium, 152g carb (49g fiber, 64g sugars), 92g protein