6/9

Day 5

BREAKFAST:

• Tropical Mango Overnight Oats: In a jar, combine ½ cup uncooked oats, 1 tbsp each hemp hearts, chia and unsweetened shredded coconut, ½ cup mango slices, 1 cup unsweetened coconut milk. Stir, cover and refrigerate overnight.

MORNING SNACK:

• ½ cup cherries
• 2 tbsp unsweetened shredded coconut

LUNCH:

• 1 serving Quinoa Herb Salad (leftover from Day 3)

AFTERNOON SNACK:

• ½ cup baby carrots
• 1 serving No-Bean Hummus Dip (leftover from Day 3)

DINNER:

• Zucchini Pasta with Creamy Herb Sauce: Roast ½ head cauliflower with ½ tbsp EVOO 1 clove minced garlic, ¼ cup onion, chopped, and ¼ tsp salt at 350° for 30 minutes. Place roasted mixture in a pan with ¼ cup coconut milk. Bring to a boil, cover and simmer for 20 minutes. Blend with an immersion blender or in a food processor to desired consistency. Sauté 2 cups spiralized zucchini until warm. Toss with creamy cauliflower sauce and top with 2 tbsp mozzarella. Garnish with fresh thyme and basil. Serve with 1 baked cod fillet.

Daily Total: 1,521 cal, 59g fat (22g mono, 9g poly, 17g sat), 75mg chol, 897mg sodium, 189g carb (42g fiber, 66g sugars), 74g protein