Breakfast

• 1 cup granola cereal combined with 1 cup mixed banana and strawberries, topped with 3/4 cup vanilla yogourt (<2% M.F.)
• 2 slices Country Harvest Oat &Honey bread, toasted
• 2 tbsp almond butter
• 1 1/2 cups water

Morning Snack

• 1 cup watermelon
• 2 small low-fat raspberry bran muffins
• 1 1/2 cups water

Lunch

• Lentil Salad: combine 1/2 cup cooked lentils, 2 tbsp green onions, 1 tsp olive oil, 1 tsp lemon juice, tamari sauce, garlic and thyme to taste.
• Chicken Sandwich Melt on Country Harvest 100% Whole Wheat bread
• 1 1/2 cups raw celery, carrot and bell pepper strips
• 2 small low-fat fig cookies
• 1 cup milk (<2% M.F.)
• 1 1/2 cups water

Afternoon Snack

• 2 oz cheese (<20% M.F.)
• 4 whole wheat crackers
• 1 peach
• 1 1/2 cups water

Dinner

• 4 oz Florentine fillet of sole cooked in aluminium foil with spinach, onions, grated carrots and cheese (<20% M.F.)
• 2 oven-baked potatoes
• 1 cup steamed green beans and cauliflower
• 1/2 cup lemon sherbet served with 1/2 cup berries
• 1 1/2 cups water

Evening Snack

• 1 cup fresh grapes
• 1 tbsp walnuts
• 1 1/2 cups water