4/9

Day 3

BREAKFAST:

• Berry Peachy Smoothie: Blend 1 cup sliced peaches, 1 cup sliced strawberries, 1 cup vanilla Greek yogurt and 1 tbsp honey
• 1 slice multi-grain bread, toasted; top with 2 tsp almond butter

MORNING SNACK:

• 1 cup cottage cheese with ½ banana, sliced

LUNCH:

• 1 serving Summer Corn Soup with Quinoa (leftovers from Day 1 Dinner)
• 4 multi-grain flat-bread crackers
• 1 cheddar cheese snack stick
• 1 cup grapes

AFTERNOON SNACK:

• 1 hard-boiled egg
• 11 oz unsweetened coconut water

DINNER:

• Watermelon Salad: 3 cups lettuce, 1 cup watermelon chunks, ½ cup diced tomato, ½ cup sliced cucumber, ¼ cup sliced red onion, ⅓ cup feta and 3 tbsp pistachios; drizzle with 1 tsp olive oil and dash pepper
• Strawberry Sorbet: Purée 3 cups strawberry halves in blender, and sweeten with 2 tsp honey. Freeze about 4 hours or until firm. Save half for Day 6 Dinner.

Daily total: 1,820 cal, 56g fat (19g mono, 9g poly, 15g sat), 261mg chol, 2,296 mg sodium, 254g carb (29g fiber, 152g sugars), 92g protein