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BREAKFAST
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SNACK 1
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LUNCH
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SNACK 2
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DINNER
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2 eggs (or 5oz. firm tofu) scrambled with 1 tsp. butter, 2 cups spinach, and 1/2 cup diced tomatoes1 slice sprouted whole-grain toast with 1/2 tsp butter |
15 dry-roasted unsalted almonds1 cup blueberries |
1 3/4 cups low-sodium prepared lentil soup1 Wasa Crispbread1 large orange |
1 medium apple, sliced, served with 2 Tbs. raw almond butter |
1 wedge Tortilla LasagnaTossed salad (2 cups lettuce, 6 cherry tomatoes, 1/2 cup shredded carrot, 2 tsp. crumbled feta, and 2 Tbs. vinaigrette) |
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1 cup Overnight Chai Steel-Cut Oats1/2 cup blueberries |
7 oz. plain nonfat Greek yogurt topped with 1 Tbs. chopped walnuts and 2 Tbs. pomegranate seeds |
1 1/2 cups Fennel and Tomato SoupVeggie wrap (1 sprouted whole-grain tortilla filled with 1/2 mashed avocado, 1 romaine lettuce leaf, 2 slices tomato, 3 strips red bell pepper, and 3 slices red onion |
10 unsalted pecan halves |
1 cup Mac-and-Cheese Style Cauliflower1/2 cup steamed brown riceSpinach sauté (sauté 3 cups spinach in 2 Tbs. low-sodium vegetable broth, top with 1 Tbs. chopped walnuts) |
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1 cup low-fat, low-sodium cottage cheese1 small pear, sliced |
2 celery stalks with 2 Tbs. raw almond butter |
1 wedge Tortilla LasagnaTossed salad (2 cups lettuce, 1 slice red onion, 4 sliced radishes, 3/4 cup broccoli sprouts, 1/2 sliced red bell pepper, and 2 Tbs. oil-free dressing |
7 oz. plain nonfat Greek yogurt topped with 1/2 cup blueberries |
1 3/4 cups Stuffed Grape Leaves Casserole1 1/2 cups Fennel and Tomato Soup |
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1 cup Overnight Chai Steel-Cut Oats1 persimmon |
1 sliced apple1/2 sliced avocado lightly dusted with cayenne pepper |
1 cup Mac-and-Cheese-Style CauliflowerTossed salad (2 cups lettuce, 1 slice red onion, 4 sliced radishes, 3/4 cup broccoli sprouts, 1/2 sliced red bell pepper, and 2 Tbs. oil-free dressing |
1 medium cucumber, sliced, served with 3 Tbs. cream cheese |
3 slices Pistachio-Crusted Eggplant Cutlets1 cup cooked quinoa1 medium banana, sliced and topped with 2 Tbs. raw almond butter and 1 Tbs. honey |
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Egg taco (scramble 1 egg or 4 oz. tofu with 2 Tbs. salsa; serve in medium corn tortilla with 1 Tbs. shredded cheese and 1/2 chopped avocado |
1 medium banana, sliced and sprinkled with 1 Tbs. ground flaxseed |
1 1/2 cups Fennel and Tomato Soup1 slice garlic toast1/2 cucumber, sliced and lightly dusted with cayenne pepper |
20 dry-roasted unsalted almonds |
1 3/4 cups German Cabbage and Potato Casserole with Caraway1 1/2 cups Mushroom and Pappardelle Soup with Gremolata |
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Yogurt parfait (7 oz. plain nonfat Greek yogurt layered with 1/2 cup sliced strawberries and 3/4 cup whole-grain cereal such as Kashi Autumn Wheat) |
1/2 sliced red bell pepper with 1/2 cup plain hummus |
1 cup Mac-and-Cheese-Style Cauliflower1 medium apple |
1 1/2 cups Mushroom and Pappardelle Soup with Gremolata |
1 3/4 cups Stuffed Grape Leaves CasseroleTossed salad (2 cups lettuce, 1 slice red onion, 4 sliced radishes, 1/2 cup broccoli sprouts, 1/2 sliced red bell pepper, and 2 Tbs. oil-free dressing |
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1 cup Overnight Chai Steel-Cut Oats1/2 grapefruit |
1 Wasa Crispbread topped with 2 Tbs. raw almond butter1 small apple |
1 3/4 cups Mushroom and Papardelle Soup with GremolataEgg salad pita (1 small whole-grain pita stuffed with 1 cup egg salad or eggless tofu salad) |
1/2 red bell pepper, sliced and served with 1/2 cup plain hummus |
1 3/4 cups German Cabbage and Potato Casserole with Caraway8 asparagus spears roasted with 1 Tbs. olive oil and 1/2 tsp salt |
at a glance
must try
pria - 2012-05-12 01:54:15