8/9

Day 7

BREAKFAST

• 1 frozen whole-wheat waffle; toast and top with 2 oz 100-calorie strawberry Greek yogurt and ½ cup sliced strawberries
• 4 oz lean pork cutlets,
• cooked in 1 tsp avocado oil

MORNING SNACK

• 2 mozzarella cheese sticks
• ½ medium Bosc pear

LUNCH

• Broiled Orange Roughy (see Recipe 8, page 3 of PDF)
• ¾ cup steamed asparagus; toss with 1 tsp EVOO and ¼ tsp herb seasoning blend
• 1 serving Cabbage & Cashew Stir-Fry (leftover from Day 6 Dinner)
• ⅓ cup cooked corn with ½ tsp EVOO, dash salt and pepper

AFTERNOON SNACK

• ½ navel orange
• ¼ cup peanuts

DINNER

• 3 oz grilled boneless, skinless chicken breast
• ½ cup baked sweet potato with 1 tsp EVOO, ½ tsp cinnamon
• 1 cup spinach; top with
• 1 tbsp pumpkin seeds and 1 tsp olive oil vinaigrette
• ½ cup natural vanilla ice cream

Daily Total: 1,597 cal, 77g fat (27g mono, 10g poly, 21g sat), 175mg chol, 1,798mg sodium, 126g carb (25g fiber, 61g sugars), 113g protein