5/9

Day 4

BREAKFAST:

• Fruity Breakfast Pizza: Spread 1½ tbsp almond butter on 6-inch pita. Top with ½ cup blueberries, ½ peach, sliced, and ¼ cup granola.

MORNING SNACK:

• 5 to 6 oz vanilla Greek yogurt with 1 sliced plum

LUNCH:

• Egg Salad Sandwich: 1 serving Cuke Egg Salad (see recipe 3, page 3 of PDF) on 2 slices multi-grain bread with 2 lettuce leaves
• 3 small celery sticks
• 1½ cups watermelon chunks

AFTERNOON SNACK:

• 1 cup grapes
• 1 cheddar cheese snack stick

DINNER:

• 4 oz grilled boneless pork loin chop
• 1 ear corn, grilled (brush with olive oil to prevent sticking)
• 1 serving Cranberry Broccoli Salad (leftover from Day 2 lunch)

Daily total: 1,805 cal, 72g fat (15g mono, 7g poly, 13g sat), 473mg chol, 1,333mg sodium, 218g carb (30g fiber, 103g sugars), 88g protein