2/9

Day 1

BREAKFAST:

• PB wraps: 2 6-inch corn tortillas, warmed; 2 tbsp natural peanut butter;
• 1 small, well-ripened banana (sliced)*

MORNING SNACK:

• 1 Tbsp sunflower seeds
• 2 Mozzarella cheese sticks

LUNCH:

• Loaded tater: 1 large baked russet potato, 2 tsp extra-virgin olive oil (EVOO), 2 tbsp light sour cream, ⅓ cup chopped tomato and ¼ cup chopped green onion (green part only)
• ½ cup grapes*

AFTERNOON SNACK:

• 1 oz rice chips
• ¼ cup lime salsa (See recipe 1, page 2 of PDF)

DINNER:

• 1 serving porcupine meatballs (See recipe 2, page 2 of PDF)
• ½ cup steamed zucchini slices; toss with ½ tsp EVOO and dash of salt and pepper
• 1 serving gluten-free corn bread (from mix); top with 2 tsp 100% maple syrup

*Do not exceed portion sizes for these items.

Ideally, fruit servings should be eaten at least 3 hours apart. Avoid canned and dried fruit.

** lfr = low fructose/fructans; check our shopping list (See page 3 in PDF) for brand recommendations.

Daily total: 1,797 cal, 78g fat (23g mono, 9g poly, 24g sat), 141mg chol, 2,007mg sodium, 217g carb (25g fiber, 56g sugars), 66g protein