5/9

Day 4

BREAKFAST

• 1 frozen whole-wheat waffle; toast and top with 2 tsp apple butter and ½ tsp cinnamon
• 4 oz lean pork cutlets, cooked in 1 tsp avocado oil
• ½ navel orange

MORNING SNACK

• 2 mozzarella cheese sticks
• 5 organic saltine crackers

LUNCH

• Turkey Sandwich: 3 oz Roasted Turkey Breast (leftover from Day 1 Dinner) on 45-calorie bread; spread with 1 tbsp mashed avocado
• 1 serving Roasted Cauliflower Chips (see recipe, page 2 of PDF)
• ½ cup carrot sticks with
• 2 tbsp Garlic Herb Veggie Dip (leftover from Day 2 Lunch)
• ½ cup grapes

AFTERNOON SNACK

• ½ medium Bosc pear
• 2 oz reduced-fat cheddar

DINNER

• 1 serving Hamburger Cabbage Stir-Fry (see recipe 5, page 3 of PDF)
• ⅓ cup cooked sweet corn with ½ tsp EVOO and dash of pepper
• ½ medium apple with skin, sliced; dip in 2 tsp natural peanut butter

Daily Total: 1,567 cal, 67g fat (23g mono, 6g poly, 26g sat), 254mg chol, 2,472mg sodium, 132g carb (23g fiber, 53g sugars), 121g protein