BREAKFAST
Avocado Toast and Eggs
Ingredients:
2 Pieces or Whole Wheat Toast
.25 Avocado
2 Eggs
Salt
Pepper
Directions:
Toast the whole wheat bread.
Mass the avocado and spread onto the toast. Salt and pepper to taste
Cook the eggs in a skillet until the yoke is to your liking and place on top of the avocado toast
SNACK
Pear and Peanut Butter
Ingredients:
1 Medium Pear
2tbsp Peanut Butter
LUNCH
Spaghetti Squash Lasagna (this makes 4 servings)
Ingredients:
1 Medium Spaghetti Squash
16oz Ground Turkey
2cups Spaghetti Sauce
2tbsp Fresh Basil Chopped
1/2 cup Low Fat Ricotta Cheese or non dairy
1/2 cup Shredded Mozzarella Cheese (Plus extra for topping) or non dairy shredded cheese
Salt and Pepper to taste
Directions:
Roasting the Squash
Preheat oven to 400. Cut the squash in half lengthwise, scoop out seeds with a spoon. Place both halves in a 9x13 face down and add water until the bottoms are covered (doesn't take much). Put in over for 35-45 minutes or until the squash is tender enough to fork out. Drain the water and pull out squash with a fork and put into separate bowl leaving the empty shells.
While the squash is roasting
Cook the meat until it is done and no longer pink. Once the meat is done and you've drained off the fat, add the spaghetti sauce until it is warm.
Mix together ricotta, mozzarella, and basil. Set aside.
Set oven to broil. Layer in squash, meat sauce, and cheese mixture until both squash shells are full. Top the last layer with shredded mozzarella. Stick in the oven just long enough to melt the cheese.
Eat 1/4 now and save 1/4 for dinner. Enjoy the rest over the weekend!
SNACK
Orange and String Cheese
Ingredients:
1 Medium Orange
1 String Cheese
