3/9

Day 2

BREAKFAST:

• Blueberry-Peach Refrigerator Oatmeal: In a small jar, combine ½ cup uncooked oats, ½ cup milk, ½ cup vanilla Greek yogurt, ½ cup blueberries, ½ peach, sliced, and 1 tsp chia seeds. Stir, cover and refrigerate overnight; enjoy cold.

MORNING SNACK:

• ½ whole-wheat pita fill with 1 tbsp almond butter and ½ sliced banana

LUNCH:

• Sweet BLT: 2 slices toasted multigrain bread, 3 slices cooked bacon, 2 tomato slices, 1 thin slice watermelon, 2 lettuce leaves and 2 tbsp feta
• 1 serving Cranberry Broccoli Salad (see recipe 1, page 3 of PDF)

AFTERNOON SNACK:

• 3 small (5-inch) celery sticks with ⅓ cup cottage cheese, 3 tbsp dried cranberries and 1 tbsp sunflower seeds

DINNER:

• 4 oz wild-caught salmon, brushed with olive oil and grilled; top with lemon juice and pepper
• 7 asparagus spears, brushed with olive oil and grilled; sprinkle with pepper
• 1 serving Grilled Reds (see recipe 2, page 3 of PDF)
• 1 cup sliced strawberries
• 1½ oz dark chocolate bar

Daily total: 1,809 cal, 72g fat (11g mono, 10g poly, 19g sat), 111mg chol, 1,600mg sodium, 234g carb (43g fiber, 86g sugars), 89g protein