7/9

Day 6

BREAKFAST:

• 1 cup plain yogurt; mix with 1 tsp honey, 1 tbsp ground flaxseed and ½ large Bosc pear, chopped

MORNING SNACK:

• 3 cups air-popped popcorn; sprinkle with 1 tbsp nutritional yeast seasoning
• ⅓ cup raisins

LUNCH:

• 2 cups butter lettuce; top with 2 slices bacon-flavor tempeh (warmed then chopped), ½ cup chopped tomato, ½ cup chopped mushrooms and 1 tbsp ranch salad dressing
• 6 whole-wheat crackers
• 1 oz dark chocolate

AFTERNOON SNACK:

• 1 cup plain yogurt; top with 1 cup frozen, unsweetened strawberries (thawed) and ¼ cup rolled oats

DINNER:

• 1 serving leftover Warm Mediterranean Chickpea Salad; wrap in an 8-inch whole-grain tortilla
• 1 cup steamed spinach; top with 1 tbsp nutritional yeast seasoning