Breakfast

Oatmeal Pancakes

  • 1/2 Cup Oatmeal ((40g))
  • 1/2 Cup Cottage Cheese ((113g))
  • 1 XL Egg ((56g))
  • 2 Tbsp Maple Syrup ((40g))
  • 1 Tbsp Butter ((14.2g))

  1. Mix oatmeal, cottage cheese, and egg in a mixing bowl.

  2. Cook in a non-stick pan as you would a regular pancake (golden brown on each side.)

  3. Top with maple syrup and butter.

Lunch

Sweet Almond Bites

  • 1 1/16 Tbsp Peanut Butter ((17.2g))
  • 9/16 Tbsp Honey ((11.3g))
  • 1/16 Cup Slived Almonds ((3.1g))
  • 1/8 Tbsp Flaxseed ((1.4g))
  • 2 2/3 Tnsp Rolled Oats ((13.3g))

  1. Combine all ingredients in a medium mixing bowl.

  2. Roll into balls; refrigerate to set.

Yogurt with Walnuts & Honey

  • 1/8 Cup Walnuts ((15.6g))
  • 1 Cup Non Fat Greek Yogurt ((240g))
  • 1 Tsp Honey ((7.1g))

  1. Rough-chop walnuts and mix into yogurt.

  2. Top with honey.

Dinner

Mozzerella & Hummus Flat Bread

  • 2 Servings Light Flat Bread ((106g))
  • 2 Oz Mozzarella Cheese ((56.7g))
  • 4 Tbsp Hummus ((60g))

  1. Preheat grill to medium

  2. Spread hummus and mozzarella onto half of flatbread.

  3. Fold the untopped half over the topped half and grill over medium heat until warmed and grill marks appear, about 3 minutes per side.

Sauteed Squash

  • 1 1/2 Medium Squash ((294g))
  • 1 Tbsp Butter ((14.2g))
  • 1/4 Medium Onions ((27.5g))

  1. Dice onions and slice squash.

  2. Melt butter in large skillet. Add onion and cook just till tender.

  3. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.

  4. Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).

Snack 1

Cinnamon ‘Nice’ Cream

  • 1 XLarge Banana ((157g))
  • 1 1/3 Tbsp Almond Milk ((20g))
  • 2/3 Tsp Cinnamon ((1.7g))
  • 2/3 Tsp Vanilla Extract ((2.8g))
  • 1 1/16 Tsp Salt ((0.5g))

  1. Cut and freeze banana.

  2. In a food processor or high-speed blender, combine bananas, 2 tbsp milk, cinnamon, vanilla, and salt. Pulse until blended and smooth. Pulse in more milk, if needed.

  3. Serve right away (it will have the consistency of soft-serve), or transfer to a container, cover, and freeze to serve later.

Snack 2

Thick Green Smoothie

  • 1 Cup Spinach ((156g))
  • 1 Cup Strawberries ((149g))
  • 1 Tbsp Ginger Root ((6g))
  • 1/2 Cup Almond Milk ((120g))

  1. Combine all ingredients in a blender and pulse until smooth.