As always, to see what this is all about and the guidelines I use to build my meals, visit the very first post in this series.
DAILY MEAL PLAN:
Breakfast: 3-ingredient smoothie bowl (if you want to add a little more heft to it, try adding a tbsp. of natural peanut butter or 1/3 cup plain greek yogurt) topped with granola and fresh sliced fruit
Yogurt: Fage, Trader Joe’s, Siggi’s
Granola: Kind Granola, Erin Baker’s Granola or make your own like this Super Cluster Peanut Butter Granola!
Peanut Butter: Trader Joe’s Creamy Unsalted, Crazy Richard’s
Lunch: Grilled cheese on whole wheat with side salad topped with olive oil and vinegar and a piece of fruit
Bread: Pepperidge Farms 100% Whole Wheat, Vermont Bread Company Whole Wheat Sourdough or Trader Joe’s Whole Wheat Tuscan Pane
Cheese: Cabot Snack Packs, Sargento
Olive Oil: We Olive, Whole Foods 365
Snack: Whole wheat pumpkin muffin served with a glass of milk
Dinner: Annie’s whole wheat mac and cheese with chicken sausage and broccoli