Breakfast Lunch Dinner Snack 1 cup full fat Greek yogurt topped with handful of blueberries BLT chicken salad with boiled egg, ¾ cup grilled chicken, tomatoes, and 2 slices crumbled bacon Kale salad with ¾ cup grilled chicken, 1 sliced mandarin orange, and ½ sliced avocado 23 raw almonds 2 scrambled eggs topped with ½ avocado and 2 Tbsp. fresh salsa (use butter, olive oil, or coconut oil for cooking) 2-egg frittata with asparagus and mushroom 2 cups turkey chili with black soybeans and sweet potatoes 1 cup full fat cottage cheese topped with pineapple cubes 1 cup sweet potato hash browns cooked with onion and garlic (use butter, olive oil, or coconut oil for cooking) 2 cups tomato basil soup (with coconut milk) 2 cups cauliflower rice stir fry with pork 1 cup edamame plus 2 small pieces beef jerky Cream cheese pancakes using 2 eggs, 2 oz. cream cheese, 1 tsp. sugar substitute, and cinnamon 1 cup tuna salad atop a bed of arugula Fish taco cabbage bowl using 1 tilapia fillet, sauteed in olive oil, over a bed of shredded cabbage with oil-and-vinegar dressing and topped with sliced avocado and fresh salsa ½ baby carrots and 2 Tbsp. hummus