Monday
Breakfast:
1/2 cup of egg whites,
A teaspoon of olive oil,
A teaspoon of chopped basil,
A teaspoon of ground Parmesan,
And one cup of cherry tomatoes.
1 cut entire grain toast
1/2 cup blueberries
1 cup skim milk
Nibble:
1/2 cup sans fat Greek yogurt finished off with 1/4 cup cut strawberries
Lunch:
Salad made with: 3/4 cup cooked bulgur, 4 ounces hacked barbecued chicken bosom, 1 tablespoon destroyed low-fat cheddar, diced barbecued veggies (2 tablespoons onion, 1/4 cup diced zucchini, 1/2 cup chime pepper), 1 teaspoon cleaved cilantro, and 1 tablespoon low-fat vinaigrette.
Nibble:
2 tablespoons hummus and 6 child carrots
Supper:
4 ounces barbecued salmon
wild rice 1 cup with 1 tablespoon fragmented toasted almonds
1 cup shriveled child spinach with 1 teaspoon every olive oil, balsamic vinegar, and ground Parmesan
1/2 cup diced melon finished off with
1/2 cup all-natural product raspberry sorbet and 1 teaspoon slashed pecans.
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