Day 1

Breakfast: Eggs and veggies w/strawberries

 Serving Count: Veggies (2), Fruit (1), Eggs (2)

-1 yellow pepper, chopped (save half for lunch)
-1 tomato, diced (save half for lunch)
-small handful of mushrooms, chopped
-1 green onion chopped
-small handful baby spinach
-3 large strawberries, halved
*Saute all the veggies in about 1 teaspoon of olive oil until spinach is soft. Pour 2 beaten eggs on top and let cook. Turn over to allow the other side to cook. You can sprinkle a little salt on it, but try to really limit your sodium intake.

Lunch: Salad (My Hubby LOVED this. He made it for his Lunch for Day 2)

Serving Count: Veggies (3-4), Fruit (1)

-handful of chopped lettuce
-handful of baby spinach
-handful of chopped kale
-1/2 yellow pepper (from breakfast)
-1/2 tomato (from breakfast)
-half an avodado, sliced
-1/4 cup pico de gallo
-1/2 lemon
-1/2 lime
*Put all your veggies in a big bowl. Squeeze lemon and lime over top. Sprinkle basil and pepper on top.

Dinner: Grilled Chicken w/Pico and Veggies

Serving Count: Veggies (3), Lean Protein (1)

-1 Grilled Chicken Breast
-baby spinach
-steamed broccoli
-raw baby carrots
-big spoonful of Pico de Gallo
*Arrange a bed of spinach on plate. Slice chicken and lay on top then top with Pico. Have a side of steamed broccoli and raw carrots.

Snacks: 1 apple in between each meal
Serving Count: Fruit (2)


Total Serving Count for Day 1: Veggies (8-9), Fruit (4), Eggs (2), Lean Protein (1)