4/9

Day 3

BREAKFAST:

• Blueberry Peach Overnight Oats: In a jar, combine ½ cup uncooked oats, 1 cup unsweetened coconut milk, 1 tbsp each hemp hearts and chia, 2 tsp honey, 1 tsp cinnamon, ½ cup blueberries and ½ peach, chopped. Stir, cover and refrigerate overnight.

MORNING SNACK:

• 1 cup cantaloupe
• ½ cup cottage cheese

LUNCH:

• 1 serving Quinoa Herb Salad (see recipe 3, page 2 of PDF)

AFTERNOON SNACK:

• ½ cup baby carrots with No-Bean Hummus Dip: Preheat the oven to 400°. Roast 2 cups cauliflower, ½ cup carrots, 1 tbsp EVOO, ½ tsp turmeric and ¼ tsp salt for 40 minutes until tender. Cool, then blend. Add water to achieve desired consistency. Save half for Day 5 Afternoon Snack.

DINNER:

• Salmon Tacos: Combine 1 tbsp honey with 1 tsp each ground mustard and EVOO; brush over frozen salmon and bake at 400° for 20 minutes. Toss ½ cup broccoli slaw with 1 tbsp red onion and ¼ tsp minced garlic. Flake salmon and serve in two corn tortilla shells with broccoli slaw and a sprinkle of hemp hearts.

Daily Total: 1,617 cal, 49g fat (21g mono, 9g poly, 11g sat), 86mg chol, 1,224mg sodium, 217g carb (40g fiber, 84g sugars), 89g protein