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Shopping Tips:Choose a gluten-free bread that is around 70 calories per slice.
sliced almonds
1 tsp.
drizzle of honey
Cook oats and top with raspberries, almonds and honey.
Lunch(496 calories)
Apple-Cheddar Cheese Toast
2 slices gluten-free bread
1 medium apple, sliced
4 Tbsp.
shredded Cheddar cheese
Top bread with apple slices and cheese; toast until the cheese begins to melt.
2 cups mixed greens topped with 1 Tbsp.
sour cream
Cover half of each tortilla with cheese, avocado and bell pepper.
Fold the tortillas in half and toast until the cheese begins to melt.
Top with salsa, sour cream, and if desired, hot sauce.
Evening Snack(156 calories)
1 oz.
each balsamic vinegar & olive oil.
Day 4:
Breakfast(438 calories)
2 scrambled eggs cooked in 1/4 tsp.
Evening Snack(101 calories)
2 Tbsp.
dark chocolate chips
Meal Prep Tip:Hard-boil an egg for tomorrow’s snack.
of chicken tonight at dinner to have for lunch on Day 7. olive oil or cooking spray (1-second spray)
2 Tbsp.
sour cream
Top tortilla with eggs, avocado, salsa and sour cream.
feta cheese
Combine ingredients and top with 1/2 Tbsp.
each red-wine vinegar and olive oil.
Lunch(471 calories)
1 servingGrilled Portobellos with Chopped Salad
2 cups mixed greens topped with 1 Tbsp.
olive oil seasoned with 1/4 tsp.
ground cumin and a pinch each of salt and pepper
3 Tbsp.
Cheddar cheese
Combine quinoa, beans and veggies together and top with salsa, cheese and avocado.
Garnish with a lime wedge.
Day 10:
A.M.
Serve with the corn tortilla and garnish with a lime wedge.
chopped red onion
Combine salad ingredients and top with 1 Tbsp.
each balsamic vinegar & olive oil.
Day 14:
Breakfast(434 calories)
2 scrambled eggs, cooked in 1/4 tsp.
olive oil or cooking spray (1-second spray)
1/4 cup unsalted dry-roasted almonds
4 tbsp.
shredded Cheddar cheese
2 cups mixed greens topped with 1/2 Tbsp.
