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Day 1

BREAKFAST

1 serving Cheesy Eggs (see recipe 1, page 2 of PDF)

8 oz black coffee or herbal tea

MORNING SNACK

¼ cup dry-roasted macadamia nuts

LUNCH

BLT Salad: 3 cups lettuce, 4 cherry tomatoes, ½ avocado (cubed), 3 slices bacon (cooked), 2 tsp EVOO

AFTERNOON SNACK

1 cup cottage cheese

½ cup sliced radishes

3 small (5-inch) celery sticks

DINNER

1 serving Thyme-Roasted Chicken Thighs (see recipe 2, page 2 of PDF)

7 medium asparagus spears tossed with ½ tsp EVOO and dash of salt and pepper; bake 15–20 minutes at 400°F, stirring halfway through. When almost done, sprinkle with 2 tsp Parmesan cheese. ½ cup sweet red pepper strips

Blueberry Whip: Whip 1/3 cup heavy cream with 3 to 5 drops liquid stevia glycerite; fold in ¼ cup blueberries

Daily total: 1,781 cal, 138g fat (57g mono, 9g poly, 53g sat), 728mg chol, 2,293mg sodium, 50g carb (20g fiber, 24g sugars), 97g protein