3/9

Day 2

BREAKFAST

• 5.3 oz plain Greek yogurt, mixed with 1 tsp cocoa powder, 1 tsp honey and
• ½ sliced banana
• 1 pita pocket (warmed), cut into pieces with 1½ tbsp natural almond butter

MORNING SNACK

• 2-per-pouch thin, crunchy granola bars

LUNCH

• Chickpea Wrap: Fill a tortilla (warmed) with 1 cup canned chickpeas, 1 cup shredded romaine lettuce and ½ cup chopped cherry tomatoes; top with 1 serving Cilantro Tzatziki Sauce (see recipe 2 in PDF)
• 1 cup carrot sticks
• 1 apple, with skin

AFTERNOON SNACK

• Stuffed Belgian Endive: 3 small (inner) leaves, filled with mix of ⅓ cup hummus, 3 tbsp grated carrots and 1 tbsp chopped walnuts

DINNER

• Quinoa Burger: 1 pita pocket, cut in half; fill halves with total of 1 heated quinoa burger (cut in half), 1 cup shredded romaine lettuce and 1 serving Cilantro Tzatziki Sauce (leftover from today’s Lunch)
• 5 mini sweet peppers
• ½ sliced banana with 1 sliced kiwi

Daily total: 1,795 cal, 55g fat (9g mono, 8g poly, 8g sat), 8mg chol, 2,083mg sodium, 273g carb (48g fiber, 88g sugars), 72g protein