Healthy and affordable meal plan
Day 3
BREAKFAST:
- 3 Buttermilk-Banana Whole-Grain Pancakes
- 1 tbsp butter
- 2 tbsp agave
- 1 cooked egg
- ⅛ cantaloupe
- 8 oz. milk
LUNCH:
- Chicken & Vegetable Salad: 3 oz. cooked skinless, boneless chicken breast; 2 cups red leaf lettuce; 2 oz. fresh carrots; 4 oz. fresh tomato; ¼ avocado; 1 tbsp sunflower seeds; 2 oz. oil/vinegar dressing
- 1 organic apple
- 8 oz. milk
DINNER:
- Grilled Chicken Tacos
- ¼ avocado
- 2 tablespoons yogurt sour cream
- 4 oz. organic California-style frozen veggies (cauliflower, broccoli, carrots)