Day 1
- Breakfast – Salad, boiled egg, flaxseed crackers
- Lunch – Hummus and raw veggies
- Dinner – Quinoa salad over mixed greens with organic baked chicken
Day 2
- Breakfast – Polenta with egg Swiss chard stir-fry
- Lunch – Baked butternut squash with green apples and pecans, leftover chicken
- Dinner – Shrimp scampi, brown rice, fresh spinach, mixed berries
Day 3
- Breakfast – Lettuce wraps with leftover shrimp scampi and brown rice
- Lunch – Jicama salad
- Dinner – Brown rice sushi, wasabe, Bragg’s liquid aminos, cucumber & asperagus
Day 4
- Breakfast – Garbanzo bean salad
- Lunch – Shrimp Louis salad
- Dinner – Broiled (leftover) polenta with marinara, baked salmon, roasted veggies
Day 5
- Breakfast – Brown rice with scrambled egg and bell pepper, pico de gallo
- Lunch – Fresh green beans with leftover salmon
- Dinner – Veggie Chili, quinoa
Day 6
- Breakfast – Spinach stir-fry with leftover quinoa and slivered almonds
- Lunch – Rice pasta with marinara, organic chicken, mixed green salad
- Dinner – Baked salmon, baked sweet potato, fennel salad
Day 7
- Breakfast – Spinach stir-fry (using all leftover veggies), poached egg
- Lunch – Minestrone soup with brown rice
- Dinner – Seared Ahi and stir-fry, warmed mixed berries with stevia
