Day one
Breakfast: 1/2 cup melon cuts 2 cuts French toast (made with soy milk and cooked in vegetable oil with 1/4 cup cleaved peaches or apricots 4 ounces improved soymilk
Morning Snack: 1/2 cup new grapes 6 arranged low-fat saltines Sparkling water
Lunch: 1 cup mushroom grain soup with 2 ounces smoked seitan (A chewy, protein-rich food produced using wheat gluten and utilized as a meat substitute) 1/2 cup green and wax bean salad with 2 teaspoons sesame seeds and 2 Tablespoons diminished fat plate of mixed greens dressing 8 ounces improved soymilk
Evening Snack: 1/2 cup without sugar chocolate pudding (You may make this at home with a sans sugar blend like Sorbee or Estee and any nondairy milk.)
Supper: 1 cup bean stew with lentils with 1/4 cup arranged Textured Vegetable Protein (TVP) more than 1/3 cup white rice 1/2 cup steamed or broiled carrots 1/2 cup new pineapple cuts
Evening Snack: 1/2 cup pretzels 8 ounces improved soymilk
Day two
Breakfast: 1/3 cup cranberry squeeze or sugar free cranberry juice mixed drink 3/4 cup cooked oats with 1/2 banana and 1 teaspoon vegetarian margarine 8 ounces improved soymilk
Morning Snack: 3 cups low fat popped popcorn with 2 teaspoons healthful yeast 1/2 cup squeezed orange
Lunch: 6" pita loaded down with 2 ounces meat substitute (identical to 2 ADA meat trades), lettuce, radishes, and cucumbers 1 cup destroyed cabbage with 1-1/2 Tablespoons veggie lover mayonnaise 8 ounces improved soymilk
Evening Snack: Fruit smoothie made with 8 ounces soymilk, 2 ounces luxurious tofu, and 1/2 cup frozen or new berries, mixed together 3 sans sugar ginger snaps
Supper: Baked eggplant (1/2 cup) with 1/4 cup pureed tomatoes 1/2 cup dark beans with 1/3 cup earthy colored rice one medium heated apple
Evening Snack: 2 Tablespoons peanut butter on 6 saltines
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