4/9

Day 3

BREAKFAST:

• 1 whole-grain English muffin; toast and top with 2 poached eggs, 1 tbsp nutritional yeast seasoning, dash of black pepper and 1 tbsp fresh, chopped basil

MORNING SNACK:

• 8-inch whole-grain tortilla; spread with 2 tbsp hummus and roll up

LUNCH:

• 1 serving Warm Mediterranean Chickpea Salad (or recipe, page 3 of PDF)
• 2 tangerines

AFTERNOON SNACK:

• ¼ cup raw cashews
• 2 tbsp raisins

DINNER:

• Shroom Quesadilla (see recipe 3, page 2 of PDF); top with 2 tbsp salsa and 1 tbsp plain yogurt
• 1 cup steamed spinach; top with 1 tbsp nutritional yeast seasoning
• Carrot-Raisin Salad: Combine 1 cup grated carrots, ¼ cup raisins and 2 tbsp plan yogurt. Top with 1 tbsp ground flaxseed.