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Day 3

BREAKFAST:

• 1 Gluten-free lfr seeded English muffin,** toasted; top with 2 tbsp natural peanut butter and ½ cup halved grapes*

MORNING SNACK:

• 1 Mozzarella cheese sticks
• 1 cup sweet red pepper strips

LUNCH:

• Soft corn tortilla tacos: 2 6-inch corn tortillas, warmed; fill with 1 cup baby spinach, 4 oz cooked mahi-mahi, 1 tbsp light sour cream, ¼ cup chopped green onion (green part only) and ¼ cup lime salsa (leftovers of day 1 snack)
• 1 cup carrot sticks 1 kiwifruit*
• 1 gluten-free lfr sugar cookie

AFTERNOON SNACK:

• ½ cup cottage cheese; top with ½ cup pineapple*

DINNER:

• Rice noodle salad: 2 oz thin rice noodles (1 cup cooked); ¼ cup canned chickpeas*; ¼ cup nori seaweed; ¼ cup grated carrot; ¼ cup chopped sweet red pepper; 2 tbsp chopped green onion (green part only) and 2 tbsp peanuts
• Rice noodle dressing: 2½ tbsp rice vinegar, 1½ tsp EVOO, 1 tbsp sugar and ⅛ tsp salt

*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: 1,798 cal, 58g fat (19g mono, 9g poly, 16g sat), 159mg chol, 1,782mg sodium, 235g carb (30g fiber, 81g sugars), 90g protein