Day 3

Breakfast: Hard boiled eggs and Cuties

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

Lunch: Jicama and Veggie bowl

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

-1 Cup baby carrots

-1/2 Cup Jicama cut in chunks

-1/2 Avocado

-1/2 Lime

*Arrange carrots, jicama, and avocado in bowl. Squeeze half of a lime over top. Sprinkle with salt and Chili Powder. Done. Jicama is sooo yummy!

Dinner: Ground Turkey Lettuce Wraps

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

-1 package extra lean ground turkey (appx. 1.25lbs.)

-1 cup sweet red pepper, chopped

-2 cups matchstick carrots

-1/2 cup onion, chopped

-1/2 cup radishes (appx.4), chopped

-2 Tablespoons coconut oil

-1/2 lime

-garlic salt

-cumin

-ground red pepper

-Lettuce 

*Brown ground turkey in coconut oil. Season with garlic, cumin, and ground red pepper. Add veggies and let cook for 4 min. on med. heat. Meat mixture makes 5 cups. Pour 1/2 cup into lettuce wrap (use 2 leaves for each wrap). Garnish with cilantro. 

Snack: Green Smoothie Drink

Serving Count: Veggies (2.5), Fruit (1.5)

*In a blender put 2 BIG handfuls of baby spinach, 1 cup baby carrots (I froze mine), 15 grapes (Again, mine were frozen, and 1 cup cold water. Blend. Add water until you get the desired consistency. Fills 2 big glasses (serving size is 1 glass full).

This was pretty good, but I'm used to adding sweetener to my smoothies so it tasted a little "watered down" in comparison. But, I have a hard time eating raw veggies because I don't like many without cooking them, so this was a good way to get some raw veggies in. :)

Total Serving Count for Day 3: Veggies (8.5), Fruit (3.5), Lean Protein (1), Eggs (2)