Breakfast

• Field Berry Crumble with Country Harvest Twelve Grain bread

Morning Snack

• 1/2 grapefruit
• 1 tbsp walnuts

Lunch

• 1 Open-Faced Salmon & Asparagus Sandwich with Country Harvest Sunflower Flax bread
• Fruit & Chickpea Salad: mix 3/4 cup chickpeas, 1/2 cup grape halves, 1/2 diced apple, 1/2 stalk chopped celery and lemon juice. Whisk together 1 tbsp olive oil and 2 tsp vinegar cider, then pour over salad.
• 1/2 cantaloupe

Afternoon Snack

• 4 pieces of melba toast
• 1/2 cup low sodium (salt) vegetable juice

Dinner

• 1/2 cup homemade vegetable soup
• 2 oven-baked pork cutlets with cranberry sauce
• 1/2 cup mashed carrots and turnips
• 1 cup egg noodles
• Raspberry and Peach Dessert: in mixer, blend ½ cup frozen raspberries, ½ cup canned peaches, 1/3 cup soft tofu, 1 tsp (5 ml) honey, 1/2 tsp lemon juice and a pinch of ground nutmeg until smooth.

Evening Snack

• 1 small low fat oatmeal muffin
• 1 cup skim milk