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