Breakfast: Fruit smoothie (1/2 c. strawberries, 1 small frozen banana, 1/2 c. frozen pear slices, 1/2 c. OJ, 2 Tbsp. vanilla ice cream – for added creaminess), 1 c. coffee with non-fat creamer, 1 blueberry muffin (2 grains, 3 fruit).
Lunch: 2 c. Whole wheat spaghetti with 1 c. chunky organic tomato sauce and 1 oz. feta cheese, handful of baby carrots (1.5 vegetables, 4 grain, 1 dairy).
Snack: Frozen yogurt popsicle (1 dairy). I bought some adorable little popsicle molds from Ross the other day and poured blueberry kefir into them. Refreshing and healthful!
Dinner: Sweet potato, brussel sprouts, mushrooms with cheddar (3 vegetables, 1 dairy)…upcoming post with pictures and recipes.