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Day 5

BREAKFAST:

• Banana Smoothie: Blend 1 small frozen banana (sliced), 1 cup milk, 1 tsp honey, ½ tsp vanilla extract and 1 tbsp ground flaxseed
• ¼ cup raw cashews

MORNING SNACK:

• ⅔ cup freeze-dried peas
• 6 oz low-sodium tomato juice

LUNCH:

• ¾ cup cottage cheese; mix with ½ cup chopped mushrooms, 1 cup baby spinach, 1 tbsp ground flaxseed and 1½ tbsp nutritional yeast seasoning
• 5 whole-wheat crackers
• 2 tangerines

AFTERNOON SNACK:

• ¼ cup raw cashews
• 3 tbsp raisins

DINNER:

• Refried Bean Taco: Warm 8-inch whole-grain tortilla; fill with ⅔ cup vegetarian refried beans (warmed), 1½ cups butter lettuce, ½ cup chopped tomato and 2 tbsp shredded cheddar cheese. Top with 2 tbsp salsa.
• 1 cup plain yogurt; mix with 1 cup frozen strawberries (thawed)