5/9

Day 4

BREAKFAST:

• Quick granola: Pulse 2 tbsp each shelled pistachios and shredded unsweetened coconut, 1 tbsp each hemp hearts, chia and fresh ginger in a food processor. Heat 1 tsp coconut oil; add seed mixture and 1 tsp honey. Stir and cook until toasty. Remove from heat and top with ¼ cup blueberries, ½ apple chopped, 1 tsp honey and ½ cup unsweetened coconut milk.

MORNING SNACK:

• ¼ cup pistachios
• 2 tbsp raisins

LUNCH:

• Chicken Salad Sandwich: (leftovers from Day 1) on 2 slices bread with lettuce
• ½ cup baby carrots
• ½ cup cucumber slices

AFTERNOON SNACK:

• 1 cup cantaloupe
• ½ cup grapes

DINNER:

• 4 oz chicken breast, topped with ¼ cup mozzarella and 2 tbsp basil. Bake at 400° for 25 mins
• ½ cup cooked quinoa
• Thyme Rosemary Vegetables: Heat 1 tbsp EVOO. Sauté ¼ cup onion, chopped. Add ½ zucchini chopped, 7 asparagus spears chopped, a few sprigs each rosemary and thyme chopped, and 2 tbsp apple cider vinegar.

Daily Total: 1,734 cal, 69g fat (22g mono, 11g poly, 22g sat), 140mg chol, 1,864mg sodium, 202g carb (28g fiber, 99g sugars), 95g protein

*Reminder: Prep tomorrow’s breakfast and afternoon snack.