6/9

Day 5

BREAKFAST:

• 2 gluten-free Buckwheat with Berries Waffles (frozen)
• 1 tbsp butter
• 2 tbsp agave
• ⅛ cantaloupe
• 1 banana
• 8 oz. milk

LUNCH:

• 3 Crispy Baked Taquitos
• 3 oz. yogurt sour cream
• 1 pear

DINNER:

• Cherry Tomato Marinara with Zucchini Noodles
• 4 oz. California-style frozen veggies (cauliflower, broccoli, carrots)
• Hot Spiced Banana