5/9

Day 4

BREAKFAST

• Toast: 2 slices paleo bread with 2 tablespoons unsweetened almond butter
• 1½ cups strawberries

MORNING SNACK

• 2 hard-boiled eggs, sprinkled with black pepper
• 1 cup cherry tomatoes

LUNCH

• 4 oz leftover pork tenderloin
• ¼ cup sauerkraut
• 1 cup steamed broccoli; top with ¼ tsp olive oil and ⅛ tsp black pepper
• 1 medium baked sweet potato; top with ½ tsp olive oil and ¼ tsp cinnamon
• 1 medium apple

AFTERNOON SNACK

• 3 tbsp pumpkin seeds
• ¼ cup raisins

DINNER

• 4 oz baked boneless, skinless chicken breast
• 1 cup cooked spaghetti squash with ⅛ tsp black pepper
• Roasted vegetables: 1 cup cut carrots, tossed with ½ tsp olive oil, ½ tsp dried parsley and ⅛ tsp black pepper
• Spinach salad: 2 cups baby spinach and ½ cup sliced cucumber with Lime Vinaigrette (see recipe 4 on page 2 of PDF)
• 1½ cups pineapple chunks

Daily total: 1,819 cal, 72g fat (18g mono, 5g poly, 14g sat), 480mg chol, 1,551mg sodium, 198g carb (52g fiber, 117g sugars), 116g protein