(Week 1) Day 1

Breakfast

Lean Green Smoothie

In a blender, combine 1 1/2 cups almond milk, 1 chopped frozen banana, 1 cup baby spinach, 2 tablespoons old-fashioned rolled oats, 1 tablespoon ground flaxseed, and 1 teaspoon honey. Blend until smooth, and enjoy.

Snack: Any fruits or vegetable

Lunch

Chicken Cobb Salad

Toss 2 cups spinach, 1/2 cup shredded carrots, 1/4 chopped peeled avocado, 1 sliced hard-cooked egg, 2 ounces baked or grilled chicken breast, and 2 tablespoons low fat balsamic vinaigrette.

Snack: Any fruits or vegetable

Dinner

Chicken with  Sweet potato Beans and Vegetables

Grill 1 (3-ounce) chicken breast with cooking spray; until done. Chop 1 small sweet potato into 1-inch cubes; toss with 2 cups of boiled black eye peas, 2 teaspoons of salt and pepper to taste. Mix vegetables with and 1 tablespoon red wine vinegar; serve with chicken

Snack any fruit or vegetables

Day 2

Breakfast

Smoked Salmon on Rye with an Apple

Spread 2 tablespoons 1/3-less-fat cream cheese on 1 piece rye bread. Top with 1 ounce smoked salmon and 2 tablespoons chopped fresh chives; serve with an apple

Lunch

Shrimp Stir Fry

1. Saute garlic and ginger in 1 teaspoon of olive oil in a large skillet until fragrant.
2. Stir in shrimp. Cook over medium heat 3 to 4 minutes until shrimp are just opaque in center.
3. Serve with seasoned mixed vegetables and fruit of your choice, such as tangerine, pineapple, etc.

Snack: fruit or vegetable of your choice

Dinner

Grill Salmon with sliced cucumber and radish

1. Rub salmon with lemon juice and 1 teaspoon of olive oil. Sprinkle with black pepper.
2. Place salmon, skin side down, onto aluminum foil sprayed with cooking oil.
3. Grill or broil at medium to high heat until salmon is flaky but still moist.
4. Top salmon with cucumber, radish mixture, fruit of your choice and red wine vinegar

Snack fruit and vegetable of your choice.

Day 3

Breakfast

Oatmeal with water and a pinch of brown sugar and chopped apples

Snack: Fruit and Vegetable of your choice

Lunch

Sweet Potato and Black Bean Tacos

Chop 1 small sweet potato into 1/2 -inch cubes. In a skillet coated with 1 teaspoon olive oil, sauté cubes, 1 minced garlic clove, and 1/4 teaspoon cumin for 15 minutes. Add 1/2 cup canned black beans, rinsed and drained; cook 5 more minutes. Fill 3 whole wheat tortillas with bean-and-potato mixture, 1 tablespoon salsa, and 1 tablespoon chopped fresh cilantro

Snack: Fruit and Vegetable of your choice

Dinner

Tuna- stuffed tomato

Drain and mix 3 oz. water-packed tuna with 4 teaspoons of low fat mayo. Season with black pepper and a bit of chopped pickle, if desired. Core and partially quarter a tomato and stuff it with tuna mixture.

Snack: Fruit and Vegetable of your choice

Day 4

Breakfast

Lean Green Smoothie

In a blender, combine 1 1/2 cups almond milk, 1 chopped frozen banana, 1 cup baby spinach, 2 tablespoons old-fashioned rolled oats, 1 tablespoon ground flaxseed, and 1 teaspoon honey. Blend until smooth, and enjoy.

Lunch

Chicken Cobb Salad

Toss 2 cups spinach, 1/2 cup shredded carrots, 1/4 chopped peeled avocado, 1 sliced hard-cooked egg, 2 ounces baked or grilled chicken breast, and 2 tablespoons low fat balsamic vinaigrette.

Dinner

Shrimp Stir Fry

1. Saute garlic and ginger in 1 teaspoon of olive oil in a large skillet until fragrant.
2. Stir in shrimp. Cook over medium heat 3 to 4 minutes until shrimp are just opaque in center.
3. Serve with seasoned mixed vegetables and fruit of your choice, such as tangerine, pineapple, etc.

Day 5

Breakfast

Oatmeal with water and a pinch of brown sugar and chopped apples

Lunch

Sweet Potato and Black Bean Tacos

Chop 1 small sweet potato into 1/2 -inch cubes. In a skillet coated with 1 teaspoon olive oil, sauté cubes, 1 minced garlic clove, and 1/4 teaspoon cumin for 15 minutes. Add 1/2 cup canned black beans, rinsed and drained; cook 5 more minutes. Fill 3 whole wheat tortillas with bean-and-potato mixture, 1 tablespoon salsa, and 1 tablespoon chopped fresh cilantro

Dinner

Grill Salmon with sliced cucumber and radish

1. Rub salmon with lemon juice and 1 teaspoon of olive oil. Sprinkle with black pepper.
2. Place salmon, skin side down, onto aluminum foil sprayed with cooking oil.
3. Grill or broil at medium to high heat until salmon is flaky but still moist.
4. Top salmon with cucumber, radish mixture, fruit of your choice and red wine vinegar

Day 6

Breakfast

Lean Green Smoothie

In a blender, combine 1 1/2 cups almond milk, 1 chopped frozen banana, 1 cup baby spinach, 2 tablespoons old-fashioned rolled oats, 1 tablespoon ground flaxseed, and 1 teaspoon honey. Blend until smooth, and enjoy.

Lunch

Chicken Cobb Salad

Toss 2 cups spinach, 1/2 cup shredded carrots, 1/4 chopped peeled avocado, 1 sliced hard-cooked egg, 2 ounces baked or grilled chicken breast, and 2 tablespoons low fat balsamic vinaigrette.

Dinner

Shrimp Stir Fry

1. Saute garlic and ginger in 1 teaspoon of olive oil in a large skillet until fragrant.
2. Stir in shrimp. Cook over medium heat 3 to 4 minutes until shrimp are just opaque in center.
3. Serve with seasoned mixed vegetables and fruit of your choice, such as tangerine, pineapple, etc.

Day 7

Breakfast

Smoked Salmon on Rye with an Apple

Spread 2 tablespoons 1/3-less-fat cream cheese on 1 piece rye bread. Top with 1 ounce smoked salmon and 2 tablespoons chopped fresh chives; serve with an apple

Lunch

Sweet Potato and Black Bean Tacos

Chop 1 small sweet potato into 1/2 -inch cubes. In a skillet coated with 1 teaspoon olive oil, sauté cubes, 1 minced garlic clove, and 1/4 teaspoon cumin for 15 minutes. Add 1/2 cup canned black beans, rinsed and drained; cook 5 more minutes. Fill 3 whole wheat tortillas with bean-and-potato mixture, 1 tablespoon salsa, and 1 tablespoon chopped fresh cilantro.

Dinner

Tuna- stuffed tomato

Drain and mix 3 oz. water-packed tuna with 4 teaspoons of low fat mayo. Season with black pepper and a bit of chopped pickle, if desired. Core and partially quarter a tomato and stuff it with tuna mixture.

(Week 2) Day 1

Breakfast

Breakfast Burrito

1. In a small skillet, add the CHOPPED TOMATO, ONION AND CORN.  Cook over medium heat until the vegetables are soft and moisture is evaporated.
2. Add EGG and scramble with the vegetables until cook through, about 3 minutes
3. Spread the egg mixture in the center of the WHOLE WHEAT TORTILLA and top with SALSA.
4. Roll it up and eat

Lunch

Tuna & White Bean Spinach Salad
• 2 cups spinach
• 2.5 oz. chunk light tuna in water, drained
• 1/2 cup canned white beans, rinsed
• 3/4 cup veggies of your choice (try tomatoes & cucumbers)
Combine ingredients and top salad with 1 Tbsp. red-wine vinegar

Dinner

Shrimp Stir Fry

1. Saute garlic and ginger in 1 teaspoon of olive oil in a large skillet until fragrant.
2. Stir in shrimp. Cook over medium heat 3 to 4 minutes until shrimp are just opaque in center.
3. Serve with seasoned mixed vegetables and fruit of your choice, such as tangerine, pineapple, etc.

Day 2

Breakfast

Greek Yogurt Berry Bowl

Top 1 cup plain Greek yogurt with 1 cup mixed berries and 1/4 cup nuts. If you need more sweetness, add 1 teaspoon honey.

Lunch

Mediterranean Quesadilla

Place 1 sprouted grain wrap or tortilla in a frying pan over medium heat and spread 1/4 cup hummus on top. Layer 2/3 cup spinach, 3 tablespoons chopped olives, and 1 tablespoon oregano on half the wrap and fold other half on top. Cover frying pan for 1 minute to wilt spinach, then serve

Dinner

Lazy Lentil Soup

1. Heat 1 can low-sodium lentil soup and 1 cup mixed frozen veggies in a covered soup pot over medium-high heat for about 5 minutes, or until vegetables are tender. Enjoy with a serving of whole wheat crackers or whole wheat bread, if desired.

Day 3

Breakfast

Green Bliss Smoothie

In a blender, combine 1/2 cup greens (such as spinach, kale, or dandelion), 1 banana, almond milk, and 2 tablespoons chia seeds or flaxseeds. Blend until smooth

Lunch

Tahini Twister

Fill 1 whole-wheat tortilla with 1 cup leftover grilled or raw veggies and 2 tablespoons each tahini and wrap up

Dinner

Southwestern Vegetarian Cabbage Salad

Mix 1/4 head shredded cabbage, 3/4 cup rinsed and drained canned black beans, 1/2 cup diced tomato, and 1/4 cup each diced red onion and diced orange pepper. For the dressing, combine 1/4 cup salsa and 1 1/2 heaping tablespoons plain yogurt and pour over salad

Day 4

Breakfast

Hearty Oats

Mix 1/2 cup quick-cooking oats with 1 cup water and microwave for 1 1/2 minutes. Top with 1 tablespoon flax meal, 1 teaspoon brown sugar, and 2 tablespoons raisins. Stir in 1/2 cup skim milk.

Lunch

Santa Fe Salad

Toss together 3/4 cup spinach , 1/4 cup pico de gallo, and 1/2 cup each rinsed and drained canned low sodium black beans and thawed frozen organic corn. Top with 1/4 sliced avocado

Dinner

Mediterranean Quesadilla

Place 1 sprouted grain wrap or tortilla in a frying pan over medium heat and spread 1/4 cup hummus on top. Layer 2/3 cup spinach, 3 tablespoons chopped olives, and 1 tablespoon oregano on half the wrap and fold other half on top. Cover frying pan for 1 minute to wilt spinach, then serve

Day 5

Breakfast

Breakfast Burrito

1. In a small skillet, add the CHOPPED TOMATO, ONION AND CORN.  Cook over medium heat until the vegetables are soft and moisture is evaporated.
2. Add EGG and scramble with the vegetables until cook through, about 3 minutes
3. Spread the egg mixture in the center of the WHOLE WHEAT TORTILLA and top with SALSA.
4. Roll it up and eat

Lunch

Lazy Lentil Soup

1. Heat 1 can low-sodium lentil soup and 1 cup mixed frozen veggies in a covered soup pot over medium-high heat for about 5 minutes, or until vegetables are tender. Enjoy with a serving of whole wheat crackers or whole wheat bread, if desired.

Dinner

Tahini Twister

Fill 1 whole-wheat tortilla with 1 cup leftover grilled or raw veggies and 2 tablespoons each tahini and wrap up

Day 6

Breakfast

Greek Yogurt Berry Bowl

Top 1 cup plain Greek yogurt with 1 cup mixed berries.

Lunch

Tuna & White Bean Spinach Salad
• 2 cups spinach
• 2.5 oz. chunk light tuna in water, drained
• 1/2 cup canned white beans, rinsed
• 3/4 cup veggies of your choice (try tomatoes & cucumbers)
Combine ingredients and top salad with 1 Tbsp. red-wine vinegar

Dinner

Chicken with Sweet potato Beans and Vegetables

Grill 1 (3-ounce) chicken breast with cooking spray; until done. Chop 1 small sweet potato into 1-inch cubes; toss with 2 cups of boiled black eye peas, 2 teaspoons of salt and pepper to taste. Mix vegetables with and 1 tablespoon red wine vinegar; serve with chicken

Day 7

Breakfast

Oatmeal with water and a pinch of brown sugar and chopped apples

Lunch

Tuna- stuffed tomato

Drain and mix 3 oz. water-packed tuna with 4 teaspoons of low fat mayo. Season with black pepper and a bit of chopped pickle, if desired. Core and partially quarter a tomato and stuff it with tuna mixture.

Dinner

Chicken soup-boiled chicken breast, boiled beans, boiled mixed vegetables. Mix together in water and season as you like

Week 3 (Day 1)

Breakfast

1 cup blueberries, or other frozen berries
.25 cup Grape nuts
6 oz vanilla yogurt, fat free. Mix together

Lunch

Tortilla- whole wheat tortilla, lettuce, pico, chicken breast, salsa

Dinner

Chicken Stir Fry

1. Saute garlic and ginger in 1 teaspoon of olive oil in a large skillet until fragrant.
2. Stir in chicken. Cook over medium heat 5 to 7 minutes until chicken is no longer pink inside. Chop up chicken into small pieces
3. Serve with seasoned mixed vegetables and fruit of your choice, such as tangerine, pineapple, etc.

Day 2

Breakfast

Breakfast Cookies

2 cups oats
3/4 tsp. baking soda
1 tsp. cinnamon
4 medium overripe bananas
1/4 cup chopped dates.

Preheat the oven to 350ºF. Line a baking sheet with parchment and spray with nonstick spray.
Use a good blender to blend the oats into fine flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon. Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture and dates, and mix until well combined.
Place spoonfuls of the cookie dough on the baking sheet – eyeball it to about 1/12th of the batter.
Bake for 12 minutes. Cool cookies on a wire rack and store in an airtight container in the refrigerator

Lunch

Tuna sandwich- 1 can of tuna in water, mix tuna with 1 boiled egg and low fat mayo, put on 1 whole wheat bread

Dinner

Mediterranean Quesadilla with chicken breast

Place 1 sprouted grain wrap or tortilla in a frying pan over medium heat and spread 1/4 cup hummus on top. Layer 2/3 cup spinach, 3 tablespoons chopped olives, and 1 tablespoon oregano on half the wrap and fold other half on top. Cover frying pan for 1 minute to wilt spinach, then add cooked chicken breast and serve
Day 3

Breakfast

Ingredients: 1/2 Cup green pepper, seeded and chopped, 1/2 Cup onion, chopped, 5 eggs, 1/2 Cup skim milk, 1/4 Teaspoon pepper, 1 Cup reduced-fat Cheddar cheese, grated, 10 8-inch whole wheat tortillas
As needed Salsa

1. In large non-stick skillet, over medium heat, green pepper and onion 5 to 10mins. Regulate heat to prevent sticking and burning; remove skillet from heat.
2. In small bowl combine eggs, milk and pepper. Pour egg mixture over bacon mixture. Return skillet to low heat for 2 to 3 minutes or until eggs are almost done; stirring frequently. Remove skillet from heat and stir in cheese.
3. Place 1/4 cup egg mixture on lower 1/3 of each tortilla. Roll tortilla and place in 9 X 13-inch microwave-safe dish; cover with plastic wrap. Cook in microwave oven at HIGH (100% power) 2 to 3 minutes or until burritos are hot.
4. To serve, drizzle salsa over burrito.

Lunch

Chicken breast sandwich- 1 whole wheat bread, 1 chicken breast, pickles, ketchup, and mustard

Dinner

Lime shrimp- 28 large shrimp – ready to cook
1/2 lime, juiced, 2 dashes salt, 3/4 tsp black pepper, 2 tbsp ,chopped onion
Cooking spray, Spray skillet with cooking spray.
Heat on medium heat.
Add all ingredients and cook till shrimp and onions are done

Day 4

Breakfast

2 cups milk, 1 cup quinoa, 3 T splenda brown sugar, 1/8 tsp cinnamon, 1 cup blue berries

Bring milk to a boil in saucepan. Add quinoa, and return to a boil. Reduce heat to low, simmer, covered, 15 minutes. Stir in sugar and cinnamon. Cook, covered, until almost all the milk is absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve. Makes 4 servings.

Lunch

Tuna salad- 2 cans chunk light tuna in water, drained,1 can white beans or chick peas, drained and rinsed, 1 red bell pepper, diced,1/4 cup red onion, diced juice of 1 lemon 
Optional: Parsley, tomatoes, spinach. Mix ingredients and chill in the refrigerator

Dinner

Turkey sandwich- deli turkey on whole wheat subway bread, add tomato, lettuce, pickles, lowfat mayo

Day 5

Breakfast

1 cup blueberries, or other frozen berries
.25 cup Grape nuts
6 oz vanilla yogurt, fat free

Lunch

Tuna sandwich- 1 can of tuna in water, mix tuna with 1 boiled egg and low fat mayo, put on 1 whole wheat bread

Dinner

Chicken Stir Fry

1. Saute garlic and ginger in 1 teaspoon of olive oil in a large skillet until fragrant.
2. Stir in chicken. Cook over medium heat 5 to 7 minutes until chicken is no longer pink inside. Chop up chicken into small pieces
3. Serve with seasoned mixed vegetables and fruit of your choice, such as tangerine, pineapple, etc.

Day 6

Breakfast

Ingredients: 1/2 Cup green pepper, seeded and chopped, 1/2 Cup onion, chopped, 5 eggs, 1/2 Cup skim milk, 1/4 Teaspoon pepper, 1 Cup reduced-fat Cheddar cheese, grated, 10 8-inch whole wheat tortillas
As needed Salsa

1. In large non-stick skillet, over medium heat, green pepper and onion 5 to 10mins. Regulate heat to prevent sticking and burning; remove skillet from heat.
2. In small bowl combine eggs, milk and pepper. Pour egg mixture over bacon mixture. Return skillet to low heat for 2 to 3 minutes or until eggs are almost done; stirring frequently. Remove skillet from heat and stir in cheese.
3. Place 1/4 cup egg mixture on lower 1/3 of each tortilla. Roll tortilla and place in 9 X 13-inch microwave-safe dish; cover with plastic wrap. Cook in microwave oven at HIGH (100% power) 2 to 3 minutes or until burritos are hot.
4. To serve, drizzle salsa over burrito.

Lunch

Tuna salad- 2 cans chunk light tuna in water, drained,1 can white beans or chick peas, drained and rinsed, 1 red bell pepper, diced,1/4 cup red onion, diced juice of 1 lemon 
Optional: Parsley, tomatoes, spinach. Mix ingredients and chill in the refrigerator

Dinner

Mediterranean Quesadilla with chicken breast

Place 1 sprouted grain wrap or tortilla in a frying pan over medium heat and spread 1/4 cup hummus on top. Layer 2/3 cup spinach, 3 tablespoons chopped olives, and 1 tablespoon oregano on half the wrap and fold other half on top. Cover frying pan for 1 minute to wilt spinach, then add cooked chicken breast and serve

Day 7

Breakfast

Breakfast Cookies

2 cups oats
3/4 tsp. baking soda
1 tsp. cinnamon
4 medium overripe bananas
1/4 cup chopped dates
Preheat the oven to 350ºF. Line a baking sheet with parchment and spray with nonstick spray.
Use a good blender to blend the oats into fine flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.
Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture and dates, and mix until well combined.
Place spoonfuls of the cookie dough on the baking sheet – eyeball it to about 1/12th of the batter.
Bake for 12 minutes. Cool cookies on a wire rack and store in an airtight container in the refrigerator

Lunch

Chicken breast sandwich- 1 whole wheat bread, 1 chicken breast, pickles, ketchup, and mustard

Dinner

Lime shrimp– 28 large shrimp – ready to cook
1/2 lime, juiced, 2 dashes salt, 3/4 tsp black pepper, 2 tbsp ,chopped onion
Cooking spray, Spray skillet with cooking spray.
Heat on medium heat.
Add all ingredients and cook till shrimp and onions are done

Week 4 (Day 1)

Breakfast

2 cups skim milk, 1 cup quinoa, 3 T splenda brown sugar, 1/8 tsp cinnamon, 1 cup blue berries. Bring skim milk to a boil in saucepan. Add quinoa, and return to a boil. Reduce heat to low, simmer, covered, 15 minutes. Stir in sugar and cinnamon. Cook, covered, until almost all the milk is absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve. Makes 4 servings.

Lunch

Tuna sandwich- 1 can of tuna in water, mix tuna with 1 boiled egg and low fat mayo, put on 1 whole wheat bread

Dinner

Turkey sandwich- deli turkey on whole wheat subway bread, add tomato, lettuce, pickles, lowfat mayo

Day 2

Breakfast

Smoked Salmon on Rye with an Apple

Spread 2 tablespoons 1/3-less-fat cream cheese on 1 piece rye bread. Top with 1 ounce smoked salmon and 2 tablespoons chopped fresh chives; serve with an apple

Lunch

Lazy Lentil Soup

1. Heat 1 can low-sodium lentil soup and 1 cup mixed frozen veggies in a covered soup pot over medium-high heat for about 5 minutes, or until vegetables are tender. Enjoy with a serving of whole wheat crackers or whole wheat bread, if desired.

Dinner

Turkey sandwich- deli turkey on whole wheat subway bread, add tomato, lettuce, pickles, lowfat mayo

Day 3

Breakfast

Lean Green Smoothie

In a blender, combine 1 1/2 cups almond milk, 1 chopped frozen banana, 1 cup baby spinach, 2 tablespoons old-fashioned rolled oats, 1 tablespoon ground flaxseed, and 1 teaspoon honey. Blend until smooth, and enjoy.

Lunch

Shrimp Stir Fry

1. Saute garlic and ginger in 1 teaspoon of olive oil in a large skillet until fragrant.
2. Stir in shrimp. Cook over medium heat 3 to 4 minutes until shrimp are just opaque in center.
3. Serve with seasoned mixed vegetables and fruit of your choice, such as tangerine, pineapple, etc.

Dinner

Chicken soup-boiled chicken breast, boiled beans, boiled mixed vegetables. Mix together in water and season as you like

Day 4

Breakfast

Oatmeal with water and a chopped or blended apples

Lunch

Tuna- stuffed tomato

Drain and mix 3 oz. water-packed tuna with 4 teaspoons of low fat mayo. Season with black pepper and a bit of chopped pickle, if desired. Core and partially quarter a tomato and stuff it with tuna mixture.

Dinner

2 cans tomato paste
1 small box whole wheat thin spaghetti
4 oz ground turkey, 93% Lean
Cook spaghetti according to package directions.
Pour tomato paste into saucepan and simmer over medium heat until heated, add seasoning of your preference. Brown ground turkey in skillet and add to sauce.

Day 5

Breakfast

1 cup blueberries, or other frozen berries
.25 cup Grape nuts
6 oz vanilla yogurt, fat free

Lunch

Tuna salad- 2 cans chunk light tuna in water, drained,1 can white beans or chick peas, drained and rinsed, 1 red bell pepper, diced,1/4 cup red onion, diced juice of 1 lemon 
Optional: Parsley, tomatoes, spinach. Mix ingredients and chill in the refrigerator

Dinner

Mediterranean Quesadilla

Place 1 sprouted grain wrap or tortilla in a frying pan over medium heat and spread 1/4 cup hummus on top. Layer 2/3 cup spinach, 3 tablespoons chopped olives, and 1 tablespoon oregano on half the wrap and fold other half on top. Cover frying pan for 1 minute to wilt spinach, then serve

Day 6

Breakfast

Lean Green Smoothie

In a blender, combine 1 1/2 cups almond milk, 1 chopped frozen banana, 1 cup baby spinach, 2 tablespoons old-fashioned rolled oats, 1 tablespoon ground flaxseed, and 1 teaspoon honey. Blend until smooth, and enjoy.

Lunch

Tuna sandwich- 1 can of tuna in water, mix tuna with 1 boiled egg and low fat mayo, put on 1 whole wheat bread

Dinner

Chicken with  Sweet potato Beans and Vegetables

Grill 1 (3-ounce) chicken breast with cooking spray; until done. Chop 1 small sweet potato into 1-inch cubes; toss with 2 cups of boiled black eye peas, 2 teaspoons of salt and pepper to taste. Mix vegetables with and 1 tablespoon red wine vinegar; serve with chicken

Day 7

Breakfast

Breakfast Cookies

2 cups oats
3/4 tsp. baking soda
1 tsp. cinnamon
4 medium overripe bananas
1/4 cup chopped dates

Preheat the oven to 350ºF. Line a baking sheet with parchment and spray with nonstick spray.
Use a good blender to blend the oats into fine flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.
Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture and dates, and mix until well combined.
Place spoonfuls of the cookie dough on the baking sheet – eyeball it to about 1/12th of the batter.
Bake for 12 minutes. Cool cookies on a wire rack and store in an airtight container in the refrigerator

Lunch

Tahini Twister

Fill 1 whole-wheat tortilla with 1 cup leftover grilled or raw veggies and 2 tablespoons each tahini and wrap up

Dinner

2 cans tomato paste
1 small box whole wheat thin spaghetti
4 oz ground turkey, 93% Lean

Cook spaghetti according to package directions.
Pour tomato paste into saucepan and simmer over medium heat until heated, add seasoning of your preference. Brown ground turkey in skillet and add to sauce.