Breakfast * ½ cup cottage cheese and ½ cup sliced pineapple * 2 eggs scrambled in extra virgin olive oil; served with a side of baby spinach and sliced red bell peppers tossed in 1 bsp. light vinaigrette dressing Lunch * 3 oz. grilled chicken breast sliced up over a bed of arugula and romaine lettuce, topped with sliced fresh strawberries and 1 Tbsp. light vinaigrette dressing * ½ cup brown rice topped with 3 oz. ground turkey, browned and seasoned with taco spices (cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper) and ⅓ cup fresh salsa; served with a side of steamed broccoli Snack * 1 oz. beef jerky * 1 small apple and 2 Tbsp. natural peanut butter with no added sugar * ½ cup Greek yogurt with ⅓ cup raspberries Dinner * 3 oz. baked red snapper drizzled in 1 Tbsp. extra virgin olive oil and a squeeze of lemon juice; served with a side of oven-baked asparagus * 3 oz. pork tenderloin; served with a side of mashed sweet potatoes (made with a small pat of butter and low-fat milk) and boiled green beans