3/9

Day 2

BREAKFAST:

• 1 serving corn bread (leftovers of day 1 dinner); top with 1 tsp butter and 2 tsp 100% maple syrup
• 1 large hard-boiled egg;
• Top with dash of salt and pepper

MORNING SNACK:

• 8 oz plain kefir, blended with
• ½ cup frozen pineapple*

LUNCH:

• 1 serving porcupine meatballs (leftovers of day 1 dinner), serve over 2 cups baby spinach, cooked with 2 oz thin rice noodles (scant 1 cup cooked)

AFTERNOON SNACK:

• 10 small lfr nut crackers**
• 2 oz reduced-fat cheddar cheese

DINNER:

• Chicken quesadillas (See recipe 3, page 2 in PDF); top with ¼ cup lime salsa (leftover of day 1 snack) and 1 tbsp light sour cream
• 1 small orange*

*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: 1,788 cal, 57g fat (13g mono, 2g poly, 26g sat), 357mg chol, 2,325mg sodium, 214g carb (19g fiber, 62g sugars), 105g protein