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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

Cottage Cheese and Fruit

Ingredients:

1/2 cup Low Fat Cottage Cheese or Yogurt or non dairy option

1/2 cup Sliced Strawberries

1/4 cup Blueberries

Directions:

Place them all in one bowl and enjoy

LUNCH

Cranberry Almond Kale Salad w Salmon

Ingredients for Salad:

2cups Kale

4oz Salmon

1tbsp Dried Cranberries

2tbsp Sliced Almonds

2tbsp Citrus Dressing

Directions:

Wash Kale and rip off the stem.  Either chop the kale into strips or put through a food processor.  Place into bowl.  Toss with the citrus dressing.  Top with cranberries and almonds.

Cook Salmon at 350 for 10-12min once cooked place on top of salad

SNACK

Orange and Almonds

Ingredients:

1 Medium Orange

2tbsp Almonds

DINNER

Southwest Quesadilla

Ingredients: 

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/4 of a Bell Pepper (any color)

3oz Chicken Breast shredded or Sietan 

1/2cup Shredded Mozzarella or shredded non dairy cheese

Directions:

Cook chicken until done and no longer pink.  Cook Seitan according to package.

Place tortilla flat in a plan on medium to low heat and put half of the cheese on one side of the tortilla.

Top the cheese with chicken, sliced bell pepper, black beans then the second half of the cheese.

Fold the Tortilla in half and let cook until the tortilla is as crunchy as you'd like then flip over to cook the other side of the tortilla.

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