By. Robert j. Maatthews
For breakfast, I had Greek yogurt with strawberries and sliced almonds on top.
Green salad for lunch with beans, quinoa, and a hard-boiled egg on top. Dressed with vinaigrette.
For lunch, I had lentil soup with a salad that had olive oil and lemon on top.
Lunch or dinner Zesty chicken roasted with farro and carrots.
Chili for lunch made without meat and whole-grain bread.
I had salmon for dinner with orzo and Brussels sprouts.
Pita bread made from whole grains with hummus, chopped veggies, and olives for lunch.
For dinner, I made shrimp with artichokes and olives.
Steamed squash, pumpkin seeds, and salmon on top of a green salad for lunch.
Dinner: kale and cannellini beans sautéed.
Shakshuka for breakfast, which are eggs cooked in a hot tomato sauce.
Lunch: a bowl of chickpeas, rice, and vegetables