3/9

Day 2

BREAKFAST:

• Sweet and Savory Sweet Potato Toast: Cut sweet potato into slabs that fit into toaster. Toast until tender. Savory toppings: ¼ cup cottage cheese, handful of arugula, 2 tbsp basil and 1 tsp hemp hearts. Sweet toppings: ¼ cup cottage cheese and 1 tsp each honey, chia, cinnamon and hemp hearts
• 1 cup grapes

MORNING SNACK:

• ½ cup blueberries
• 3 brazil nuts

LUNCH:

• 1 serving Turkey Meatballs with Cherry Sauce (leftovers from Day 1 dinner)
• 1 cup steamed broccoli with 1 tsp butter

AFTERNOON SNACK:

• 3 celery sticks with ⅓ cup cottage cheese, 2 Tbsp raisins and 1 tsp chia seeds

DINNER:

• 4 oz chicken marinated in 1 tbsp apple cider vinegar and 1 tsp EVOO, roast at 400° 25–30 mins
• 12 asparagus spears tossed in 1 tsp EVOO
• 1 russet potato, cubed and tossed in 1 tsp EVOO with 1 Tbsp dried rosemary
• Side Salad: 1 cup Bibb lettuce with ¼ cup broccoli slaw, dressed with 1 tsp EVOO and 2 tsp apple cider vinegar.

Daily Total: 1,622 cal, 51g fat (18g mono, 7g poly, 14g sat), 178mg chol, 1,560mg sodium, 201g carb (27g fiber, 122g sugars), 105g protein

*Reminder: Prep tomorrow’s breakfast and afternoon snack