3/9

Day 2

BREAKFAST

2/3 cup cottage cheese with 1 tsp chia seeds and 1 tbsp pumpkin seeds

¼ cup blackberries

8 oz coffee or herbal tea with 1/3 cup unsweetened canned coconut milk

MORNING SNACK

¼ cup dry-roasted almonds

5 pitted olives

LUNCH

Cabbage Chicken Salad: Toss 1/3 cup diced avocado,½ tbsp EVOO, 2 cups shredded cabbage, 1 shredded chicken thigh (leftover from Day 1 Dinner), 1 oz goat cheese and dash of pepper

AFTERNOON SNACK

1 serving 5-Minute Parmesan Crisps (see recipe 3, page 2 of PDF)

2 tbsp picante sauce

DINNER

Salmon and Zucchini in Foil: Lay 4 oz salmon and 1 cup sliced zucchini on foil and top with 2 tsp EVOO, ½ tsp dried thyme and dash of pepper. Close packet and bake at 400°F for 20–25 minutes. Top with 1 tbsp Parmesan cheese and 1 tsp lemon juice.

5 cherry tomatoes tossed with ½ tsp EVOO and 1 tsp fresh chopped basil

8 oz herbal tea with ½ cup unsweetened canned coconut milk

Daily total: 1,789 cal, 130g fat (40g mono, 13g poly, 57g sat), 286mg chol, 2,207mg sodium, 49g carb (20g fiber, 21g sugars), 109g protein