Breakfast – ½ cup whole oats with 1 cup unsweetened almond milk (sprinkle a teaspoon of hemp seeds or flax seeds); 1 slice sprouted whole grain bread with ½ tablespoon of almond butter; one boiled egg white
Morning snack – ¼ cup low fat cottage cheese
Lunch – 1 cup salad greens; ½ cup cooked kidney beans; ¼ cup cooked barley;
Afternoon snack -- 1 tablespoon peanut butter with ½ medium apple
Dinner – ½ cup cooked vegetables; ¼ cup cooked brown rice; ½ cup non-fat plain yogurt with 6-8 blueberries
Post-dinner Snack – ½ cup of unsweetened almond milk
Morning snack – ¼ cup low fat cottage cheese
Lunch – 1 cup salad greens; ½ cup cooked kidney beans; ¼ cup cooked barley;
Afternoon snack -- 1 tablespoon peanut butter with ½ medium apple
Dinner – ½ cup cooked vegetables; ¼ cup cooked brown rice; ½ cup non-fat plain yogurt with 6-8 blueberries
Post-dinner Snack – ½ cup of unsweetened almond milk
No comments:
Post a Comment