8/9

Day 7

BREAKFAST:

• ½ cup dry oats; cook with 1 cup milk, 2 tbsp chopped dried dates and ½ large Bosc pear, chopped

MORNING SNACK:

• 1 whole-grain English muffin; toast and top with 2 tbsp hummus

LUNCH:

• Egg Salad Wrap (see recipe 5, page 2 of PDF)
• 1 cup raw broccoli florets topped with 1 tbsp ranch salad dressing and 1 tbsp nutritional yeast seasoning

AFTERNOON SNACK:

• 1 protein bar
• 1 seaweed snack pack

DINNER:

• 1 russet potato; bake and top with 1 slice warmed, chopped bacon-flavor tempeh, ⅓ cup vegetarian refried beans (warmed), 2 tbsp chopped green onions, 1 tbsp nutritional yeast seasoning and 2 tbsp plain yogurt
• Carrot-Raisin Salad: Combine 1 cup grated carrots, ¼ cup raisins and 2 tbsp plain, low-fat yogurt. Top with 1 tbsp ground flaxseed.
• 1 cup steamed spinach; top with 1 tbsp nutritional yeast seasoning