Category Archives: Heart Healthy

Are Kodiak Cups Good For A Quick Breakfast?

So, first, thank you to Kodiak Cakes for the RD Kit containing free products. I have been wanting to sample Kodiak cakes. As a regular macro-tracker, the higher amount of protein in Kodiak products intrigued me. I jumped at the chance when I found out they offered an RD Kit with some samples. I received four products in my kit. Two were grab-and-go (Kodiak Cups) and two flour mixes (Flapjack and Waffle Mixes).

To be transparent, there are no strings attached to the kit. The company shares these kits with RDs in the hopes that we will like their products and share our preference with our clients. You can see on my disclosure page that I give honest reviews of products and would never let receiving a free product or training influence my review.

I tried the Kodiak oatmeal first and was happy to see they sent my favorite flavor: maple and brown sugar.

In terms of ease of breakfast, this is a big winner. I used my electric tea kettle to heat water, added, and let it sit covered for the recommended two minutes. You can also add water and microwave. It does not get any easier than that.

On the positive side, the oatmeal has a good flavor, a good consistency, no aftertaste, and a nice ingredients list. I was concerned about the very small portion and it only has about half of the calories of my typical breakfast. This little cup of oatmeal kept me full until lunchtime which surprised me.

If you take a look at the nutrition facts, I’m sure you can figure out that the staying power was due to the carbohydrates and protein. I personally would like to see a little more fiber in an oatmeal product, but the small amount of fiber is most likely due to the small serving size.

When it comes to grains, always look for a product that lists the first ingredient as whole grain – which this one does. The protein was increased in this product by adding pea and milk proteins. I’m not one who is afraid of long complicated words on an ingredients list but this one keeps it very simple and I’m sure many “clean eaters” would give this product a thumbs up.

Overall thoughts?

Two Forks up! This is delicious, filling, and heart healthy.

Next, I tried the flapjacks in the Kodiak Cup. This serving size made my eyes much happier as it filled up more of the container. It smells amazing and has a good crumb; but I do recommend a spoon instead of a fork as it ends up getting very crumbly as it is eaten. Per my husband, this tastes like smushed up pancakes and it is true the finished product was a little bit dense.

This is also lower calorie for a breakfast for me, so I added some butter, which made it taste even better. If you’re looking to add calories. you could also add some syrup (but it totally isn’t needed) or top it with an egg.

Nutritionally my one concern was the high amount of saturated fat and this is due to the use of palm oil.

So let’s talk about that for a minute. In the big picture of a day’s eating, 4.5 grams of saturated fat at breakfast is not going to put you over any recommendations. The recommendations are to keep saturated fats to anywhere between 7% – 10% of total calories. What concerns me about the saturated fat makes up more than half of the total fats in the product.

Wait a minute… let’s think about this a little more and take a look at the ingredients. I will first say that nothing in the ingredients list concerns me in any way. I’m investigating why there’s such a high ratio of saturated fat to total fat in the product. It is because they use palm and palm kernel oil, which are both saturated fats. My guess is this is to prevent the product from going bad too quickly. Unsaturated fats are less stable and will go rancid more quickly, so I am guessing that they balanced out the need for shelf stability with the desire for a nice nutrition profile.

Big picture – 4.5 grams of saturated fat at one meal is not going to put anyone over the recommendations; but it is something to be aware of if you are watching your saturated fats for heart health.

I would also like to see just a little bit more protein in this product to give it a little more staying power.

Overall thoughts?

One Fork up! This is also delicious but it’s just a little less filling and has a little too much saturated fat for my preference. However… if you compare this to traditional pancakes you’re going to find that this has a nicer nutrition profile.

This RD says Kodiak Cups are dietitian approved for a filling, nutritious breakfast. Give these a try and let me know what you think!

Does An Apple A Day Really Keep The Doctor Away?

In honor of American Heart Month, we are celebrating apples for heart health! Check out our newest recipe (Cinnamon Roasted Apples) and read on to learn why affordable, delicious apples are a great choice for your health and how to always pick the best apple from the bunch.

First, where did this “apple a day” idea come from?  The expression originated in the United Kingdom, specifically, Pembrokeshire in Southern Wales. The original proverb was “To eat an apple before going to bed, will make the doctor beg his bread.” We found record of it first being published in the February 1866 edition of Notes and Queries magazine.


While there wasn’t really research done on apples way back then, they got it right about the possible health benefits of apples. Research shows many possible health benefits associated with apples due to some of the wonderful little phytochemicals (plant compounds) that are found in apples. For example, apples have:

  • Phenolic Compounds which may have antimicrobial properties and are associated with reduced risk of tooth decay
  • Flavonoids (specifically quercetin) which is associated with reduced risk of lung and colorectal cancer
  • Pectin, phytosterols and polyphenols which are associated lowering cholesterol levels which can reduce risk of cardiovascular disease
  • Flavonoids which may improve endothelial function (basically the ability of your blood vessels to expand and contract when they are supposed to) in people who are at risk for cardiovascular disease – which may reduce their risk for cardiovascular disease

So, yeah. apples, which happen to be the 2nd most eaten fruit (yay!) pack a powerhouse of nutrition-rich, health-promoting goodies!

All this being said. Please don’t rely on apples when you need to visit the doctor! 

Good news – apples are available year-round and believe it or not, every single state in the USA grows apples. This could be thanks in part to Johnny Appleseed (remember him?) who planted apple trees on his trek as the United States were settled. And we are happy he did as the crabapple is the only apple native to North America.

Let’s talk real life here. You’re in the grocery store and looking at a huge selection of different types of apples. How do you know which apple to choose?

Well, we always say the best choice is the one you enjoy the most, so feel free to grab your favorite type of apple and call it a day!

After that, look to your food budget… which brings more good news: apples are affordable. If your food budget is your main concern, choose the least expensive type of apple.

If you want more details though…

In terms of picking out a good-quality apple, select ones that are firm, show no signs of bruising or decay, and don’t have broken or shriveled skin.

Great tasting apples should be ripe when picked, to maintain consistent flavor, texture, and make them last longer. You can speed up ripening by leaving them at room temperature, then store in the refrigerator when they are ripe.

There are many varieties of apples, each variety with its own distinct characteristics. For example, the Red Delicious, is excellent eaten fresh or in a salad, but does not do well in roasting. Some apples that are good for baking and/or roasting are the Fuji, Gala, Golden, Granny Smith, and the Rome Beauty. Click for more information on the different types of apple varieties and what they are best suited for.


One medium apple has just under 100 calories, 25 grams of carbohydrates, 4.5 grams fiber, and 14% of the daily value for Vitamin C. It has no fat, very little protein (1/2 gram), no cholesterol, and only 2 mg of sodium (yes, natural foods have sodium – check out our series of videos on salt!).

Don’t peel your apples! Pectin and about 2/3 of the nutritional goodness (fiber and antioxidants) are in the skin. Also, be careful when juicing. There are approximately 2 1/4 apples in an 8-ounce glass of juice so you can really get a lot of calories and natural sugars by juicing and won’t register fullness the same way you would if you ate 2 apples.

The N.E.W. Motivation Coaching criteria for heart healthy foods includes (1) has fiber, (2) low saturated/trans fat, (3) low sodium, (4) low added sugars, and (5) not too high in calories. Apples are a perfectly heart-healthy choice!

Post a comment and let us know your favorite type apple or apple recipe! We are partial to the Honeycrisp variety and love us some good apple pie… and our Recipes Page has our Cinnamon Roasted Apple recipe which mimics the flavor of apple pie! YUM!

This blog was researched and written by Millie Yeamans, UNF Nutrition Student and edited by Alexia Lewis RD. We support RD2BE students!



  1. The Meaning And Origin Of The Expression: An Apple A Day Keeps The Doctor Away. Accessed February 13, 2018.
  2. Kalinowska M, Bielawska A, Lewandowska-Siwkiewicz H, et al. Apples: Content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties. Plant Physiol Biochem. 84 (2014) 169-188.
  3. Boyer J, Liu RH. Apple phytochemicals and their health benefits. Nutr J. 2004;3:5.
  4. Bondonno N, Bondonno C, Croft K, et al. Flavonoid-rich apple improves endothelial function in individuals at risk for cardiovascular disease: a randomized controlled clinical trial. Mol Nutr Food Res. 2018 Feb;62(3).
  5. Drake BH, Shertzer JK. Selecting, Storing, and Serving Ohio Apples. Published February 25, 2010. Accessed February 13, 2018
  6. McWilliams M. Fruits. Food Fundamentals. 10th ed. Pearson Education; 2014:120.
  7. Commodity Apples. Accessed February 14, 2018.
  8. Apple Facts. Accessed February 14, 2018.
  9. Apples, raw, with skin. Accessed February 14, 2018.


Salt: Where Does the Salt in Your Diet Come From?

This is Video/Blog # 2 in our Series: All About Salt.

Myth or Fact? I don’t have to worry about my sodium because I don’t use the salt shaker at meals or when cooking?

When my clients want to reduce sodium in their diets, they typically focus on the salt shaker. They believe if they don’t add salt to their food at the table or when they are cooking, it is enough to keep their salt intake low.

Is it enough?

This is a MYTH!

Wait. What? Why???

Most of the salt in the average American diet – a whopping 71% according to the Centers for Disease Control and Prevention – comes from processed foods and restaurant foods – not from the salt we add during cooking or sprinkle on to our cooked steaks or vegetables!

In fact, the foods with hidden sources of salt are the biggest offenders since many do not realize they are so high in salt. The American Heart Association has dubbed these foods the “Salty Six.”

The Salty Six includes:

  • Breads
  • Deli lunch meats
  • Sandwiches
  • Pizza
  • Soups
  • Processed chicken products.

And, if they asked me, I would make it the Salty Seven and added

  • Sauces and condiments

Can you Trust the Food Packaging Claims?

You can always look at the nutrition information label to find the milligrams (mg) per serving – just be sure to notice how much is considered one serving of the food per the label.

Those nutrition claims on food packages are a little trickier. Let’s quickly go over what those nutrition claims really mean.

First, realize that some of the claims are based off comparing the lower sodium version to the regular version.

If you see “reduced sodium” on the label, that means there is at least 25% less salt than the regular version. So, if your food is a salty one – like soup that can have 2000 mg in one can, then reduced sodium may still have 1500 mg which is not what I would consider low in sodium at all.

Claims that mean low sodium include “low sodium” with 140 mg or less per serving, “very low sodium” with 35 mg or less per serving, and “salt / sodium free” which means less than 5 mg per serving.

Finally, “no salt added” means just that – salt was not added during the food processing. The food may or may not be high in salt naturally.

Check out the video where I review some food packages and talk about the salt in some common foods – including what you just might be eating for lunch today!

So getting rid of the salt shaker may not be enough to get you to your salt intake goals.

Which may make you wonder… just how much salt should I actually eating? I will answer that question with our next video!

To get these when they are released – subscribe to my YouTube Channel


All About Salt: Sodium

I just finished sharing some information over on the N.E.W. Motivation Coaching Facebook page about salt and decided to post the information and links to the videos here.

Myth or Fact? Sea Salt has less sodium than Table Salt?

First up, we addressed a great question we hear from our clients a lot – does sea salt have less sodium than table salt.

This is such a confusing topic and I’ll share with you why this is so confusing.

One reason is there are nutritional differences in the different types of salts which is due to the source of the salt and how it is processed.

Sea salt comes, of course, from the sea and is typically processed through evaporation, meaning the food manufacturer takes the water away and what is left is your sea salt. Because of this processing, it has different minerals than table salt and may contain potassium, magnesium, phosphorus, and other trace minerals.

Table salt typically comes from salt mines and is stripped of minerals during processing but… typically it comes with added iodine since we used to have a pretty big goiter problem back in 1920s and this is how the powers that be decided to fix the problem. Nutritionally, 1 teaspoon of table salt has no calories and has very small traces of minerals found in sea salt. If you look at the label for table salt, you may see additives. Typically, calcium silicate is in there to prevent clumping and potassium iodide is the vehicle to get the iodine in salt.

But the big question is: DOES SEA SALT HAVE LESS SODIUM?


And the answer is YES… and NO!

Oh, don’t you hate that! Well, this will help. Here’s why:

By weight, sea salt does NOT have less sodium than table salt!

However… by volume (when you grab a pinch or use a measuring spoon), sea salt HAS less sodium!

This is because sea salt – and kosher salt – usually has larger crystals so less fits in a spoon due to how the crystals fall against each other leaving little pockets of air in between them. Table salt is very fine and so there are no little pockets of air as the granules nest next to each other.

To compare:

  • 1 teaspoon of table salt has 2325 mg of sodium
  • 1 tsp of sea salt has between 1200 – 2360 mg
  • 1 tsp of kosher salt has between 2000 – 2360 mg

So it really all depends on how those little salt crystals settle.

Hopefully, now it makes a little more sense to you.

So… which one should you choose?

Well, Salt is a flavor enhancer which means it brings out the flavors and makes food more delicious. So, yeah, use a little salt when you cook!

Salt is also important in baking since baking is pretty much just a delicious form of chemistry so it is important to be precise to get good baked goods. For baking, follow the recipe to decide which type of salt to use.

For other cooking, professional and home chefs tend to prefer larger crystals but if you need the salt to dissolve a smaller crystal would be a better choice.

When it comes down to the nutrition, there is not much difference between the different types of salt and there are no magical health and healing properties in the more expensive or organic salts. However, the trace minerals or other fancy things that may be added to the more expensive salts may change the flavor.

In the end, choose whichever type of salt you prefer that best fits your budget.

A Pumpkiny Good Time

I had so much fun today sharing my new pumpkin recipes at the N.E.W. Motivation Coaching Pumpkin Love Make & Take!

These lucky ladies joined the fun and made a tangy pumpkin vinaigrette, a pumpkin-nilla-chai smoothie with no added sugar (thank you very much!), and some sweeeeeeet and healthy pumpkin power bites.

But I’m really just writing this blog to share the pictures. So, here they are!


For the Love of Pumpkin!

Why do we have such a fascination with pumpkin every autumn? Could it be the childhood memories of pumpkin carving, roasting pumpkin seeds, and the fun of dressing up for Halloween to go trick-or-treating? Or could it be the bombardment of some delicious pumpkin goodies being brought back on the market – hello PSL and Pumpkin Spice Cheerios – I see you!


I am firmly in the pro-pumpkin camp and will share some tidbits from an article I wrote way back in 2012:

Choose a pumpkin that is firm and has no visible damage or soft spots. The whole vegetable can be stored for months in a cool, dark, dry place. There is no need to refrigerate your pumpkins; they keep best around 55 Fahrenheit. Once you cut the pumpkin, however, it begins to deteriorate and only lasts a couple of days.

Pumpkin is a low calorie, fiber-rich, and nutrient-rich starchy vegetable. (Sorry my low-carb friends – pumpkin does not fall into the non-starchy veg category!) Pumpkin rates as a nutrition rock-star due to its vitamin A content. This is from the pigment, beta-carotene, which is a precursor to vitamin A and gives pumpkin its orange color. Vitamin A promotes healthy eyes and vision and is involved with immune function and reproduction. It appears that vitamin A reduces risk of certain cancers in non-smokers and may slow vision loss associated with age-related macular degeneration. While there are concerns with too much vitamin A from supplements, beta-carotene has no adverse health effects except for a change in skin tone to an orange hue. This could be an advantage if you find yourself without a costume for Halloween…

Seeds are typically packed with vitamins and minerals and pumpkin seeds do not disappoint. If you have the calories to spare, you will also get a hefty amount of magnesium, phosphorus, copper, and zinc (all over 50% DV) as well as 25% DV of iron. Only 5 of the 28 grams of fat is saturated fat and there is no trans fat.

My company – N.E.W. Motivation Coaching – is hosting a Pumpkin Love Make & Take Workshop next week and I would love to have you join us if you are local!

Whatever the reason, pumpkin is a delicious and versatile addition to your meals and snacks. And I’m not just talking baked pumpkin deliciousness like pumpkin pie or pumpkin breads… I’m talking some new ways to add pumpkin to your plate with a Pumpkin Vinaigrette, a Pumpkin-Nilla Chai Smoothie, and Pumpkin Power Bites!


Recipe: Spicy Mexi-Bowl (Gluten-Free!)

Here is another delicious gluten-free, dairy-free, and vegan recipe. This spicy Mexican-inspired quinoa and beans bowl is a quick to prepare, heart-healthy, and nutrition-rich meal that can be made ahead for take-to-work lunches or you can mix up a big batch for a family dinner.  You could even top it with an over-easy egg and make it a breakfast (although it won’t be vegan with that egg on it!).


And, before I forget – if you join up for our email newsletter before October 1, you will get a special offer on the Go Gluten Free or the Get Started Coaching Packages! Join today!

Here is the printer-friendly PDF: Recipe -Spicy Mexi-Bowl


A Mason Jar Meal-Prep Workshop Recipe by Alexia Lewis RD / N.E.W. Motivation Coaching

Makes 1 serving


1                          Mason Jar, 2-cup size

1 Tbsp                Red wine vinegar (or to taste)

1 tsp                    Lime juice

1/4 medium      Avocado (Florida), peeled and chopped

7                          Grape tomatoes, halved

1 Tbsp                Red onion, chopped (or to taste)

1 Tbsp                Jalapeño, deseeded and chopped

1/2 cup               Quinoa, cooked

1/2 cup               Black beans, low-sodium canned, rinsed or cooked from dry

1 tsp                   Cilantro, fresh, chopped


  1. Layer all ingredients in mason jar in order listed.
  2. Store refrigerated for 3-5 days depending on quality of mason jar seal
  3. To serve, shake food from jar into a bowl, toss to combine, and enjoy!

Nutrition per serving:

365 calories, 10 grams fat (1.5 grams saturated fat, 0 trans fat), 0 cholesterol, 153 milligrams sodium, 59 grams carbohydrates, 13 grams fiber, 4 grams natural sugar, 14 grams protein.


We recommend making four servings at once – that way you use up the whole avocado – and can cook 3/4 cup of dry quinoa which should give you about 2 1/4 cups cooked.

HelloFresh Meal Review: Sweet and Savory Plum Flatbreads with Ricotta, Charred Onion, and Arugula

I love every single word in the name of this dish! Color me excited to make this one!

If you want a deal, I can offer you this:  Get Cooking Today With HelloFresh And Get 50% Off!

HelloFresh categorizes this meal as a breakfast according to the recipe card. I think this would make a divine breakfast but it is just a little too much work for me to do while on my first cup of coffee. Don’t get me wrong, I love a hot breakfast. In fact, I have a hot breakfast pretty much every day! I can cook a veggie omelet with one eye closed and one hand on that coffee mug; but this recipe was just a bit too involved for that level of attention (or rather that lack of attention…).

As the video shows, there are not that many steps but there is some multi-tasking. Once again, I turned to my non-stick pan so my plums did not get any delicious carmelization action… and my onions did not get charred. I think I was a wee bit heavy-handed with the oil (which you may notice in the video!).

What would I change? Well, per the recipe card, this recipe calls for 5 teaspoons of olive oil for 2 servings. I love me some healthy oils but this was too much for me. Reducing the oil could easily be done by omitting from arugula and not coating the flatbreads and I think the recipe would be just as good without this much oil. I also found this dish to be flavorful enough without the honey drizzle – which was fun to do – but omitting honey would reduce the sugar which comes in at 21 grams. For my taste buds, the extra sweetness is not needed and doesn’t add any extra nutrition.

What did I love? Once again – this is a meal of delicious flavors that I would never have thought to put together. I love that HelloFresh is introducing me to new flavor combinations! I got excited a while back mixing blackberries and blue cheese (uh, yeah, so good!) but plums and red onion? No way! Totally works. I also love the small amounts of leftover ingredients. This time I had some pomegranate balsamic vinegar and almonds that got tossed onto the next days lunch salad… and there was leftover arugula which hubs and I ate on the side with the flatbreads.

Things I learned:

Non-stick pans – once again – are not always the best option

There is a world of flatbreads outside of my stand-by FlatOut wraps

I really have to double-check that my video shots are centered before I film!

Here’s that info again if you want to take advantage of the discount I can offer you to try out HelloFresh! Get Cooking Today With HelloFresh And Get 50% Off!


HelloFresh provided a Meal Delivery Box containing three meals to me free of charge. This is #sponsored and I was so impressed that I have joined their #affiliate program. As always, all opinions in my reviews are mine and I if love it or hate it, I’ll let you know.

Overnight Oats

“Getting what you want is simple, but not easy.” – Mel Robbins.

I believe this is true when applied to nutrition. I think many of us know WHAT to do – nutrition is really simple once you get away from the hype of the media and uneducated bloggers. We just struggle with ACTUALLY DOING IT – it isn’t easy!

To further my mission of “heart healthy nutrition made easy,” I bring you a way to fit a healthy breakfast into your meal planning. I love the ease of the week when I take the time to do meal preparation on the weekends. In fact, my husband and I have only eaten out about 8 times since the year began five months ago. That was not our goal; but is a happy unanticipated consequence of having a plan in place.

One of the best perks of meal prep is having a hot breakfast for very little work. I’ve been accomplishing this with overnight oats and with pre-chopped vegetables for omelets or “scrambles” if I’m in a hurry. Mason jars are AMAZING for keeping my chopped onion and mushrooms (cleaned with a paper towel, not water) fresh through the week!

However, in my work with my patients lately, I have been hard pressed to find an overnight oats recipe online that works for all of my patients – especially those working on blood sugar control. Once you add oats, dairy, and fruit together, you’ve got a small jar carbohydrate delight that is just an overload for the morning meal.

Note – carbohydrates are NOT bad. Carbohydrates are AWESOME! However, many people tend to eat tooooo many of them. So, please DO NOT ban or severely limit carbohydrates; but many of us could do with reigning in our portion sizes a bit.

Without further ado – my basic overnight oats recipe is below. This serving provides 215 calories and 30 grams of carbohydrates per jar. Feel free to add more fruit and nuts and other assorted yumminess to fit your needs and preferences.

Oh and by the way, Mel Robbins 20 minute video is so worth the time!

Click the recipe title for a printer-friendly version!


Serves one


1/3 cup of old-fashioned or quick cooking plain oats

2/3 cup of unsweetened almond milk

1 tablespoon of chia seeds

1 Tablespoon peanut butter powder (no sugar added)

1 teaspoon of ground cinnamon

1 teaspoon cocoa powder

1 teaspoon vanilla extract


  1.  Put all ingredients into a Mason jar or other container and stir to combine.
  2. Store in refrigerator at least overnight (can be made up to 5 days in advance and stored in fridge!)

To serve: This can be eaten cold or hot (microwave 1-2 minutes but do NOT microwave in a plastic container).

Nutrition per serving (entire recipe): 215 calories, 8 grams fat, 7 grams unsaturated fats, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 165 milligrams sodium, 30 grams carbohydrates, 10 grams fiber, 8 grams protein.


The chia seeds act as a thickener (in addition to be a great heart healthy food!) but they are expensive so you can try leaving them out or substituting ground flaxseed.

For those counting carbohydrates to manage blood sugar:  Don’t forget to add your carb grams for any fruit or sweeteners you add!

Spiralized Sweet Potato

Happy New Meal Planning!

I returned to work today and the majority of people are focusing on meal planning as their current focus with their renewed enthusiasm of a new year. Meal planning and preparing foods ahead of time is a wonderful way to have a successful week in terms of meeting your nutrition goals. Two quotes come to mind:

  1. Ben Franklin is purported to have said: He who fails to plan, plans to fail.
  2. Mel Robbins kind of said (forgive me Mel, I paraphrase your Ted talk): You can have anything you want – it’s simple; but it’s not easy.

By the way, I really encourage you to invest 20 minutes in watching Mel’s Ted talk. I watch it every time I need a  motivation boost.

In the interest of helping others who struggle with meal planning, I decided to share my meal plan for this week and links to recipes where possible. I warn you though, this takes time and effort. Expect to spend a good 4 hours in the kitchen… but then relax because your food for the week is DONE!


B = egg white omelet with mushrooms, onions, spinach, shredded cheddar cheese(veggies chopped on Sunday for the week), L = green salad (veggies chopped on Sunday for the week) with Asian Sesame dressing with chicken salad (canned chicken, olive oil mayonnaise, red onion, celery, red grapes, black pepper); Zesty Lime Shrimp and Avocado over brown rice, vegetable soup (garlic, onion, tomato, zucchini, low sodium chicken broth, black pepper, red pepper flakes, basil).


B = overnight oats (made for week) with oatmeal, unsweetened almond milk, chia seeds, peanut butter powder, cinnamon, cocoa powder, and vanilla extract with banana sliced into it in the morning, L = Zesty Lime Shrimp on romaine, D = Mexican Sweet Potato Casserole, broccoli, Snacks = yogurt, crackers.


B = omelet, L = tofu sandwich (chipotle baked tofu, lettuce tomato, whole wheat bread), vegetable soup, D = Mexican Sweet Potato Casserole, brussels sprouts.


B = omelet, L = green salad with chicken salad, vegetable soup, D = pork chop, edamame pesto pasta (copied from a recipe book so can’t link sorry!) with grape tomatoes, sauteed squash and mushrooms.


B = oatmeal, L = tofu sandwich, vegetable soup, D = pork chop, leftover pasta, green salad.


B = omelet, L = green salad with chicken salad, D = Mexican Sweet Potato Casserole (from frozen), broccoli.


B = omelet, L = sandwich, crackers, D = a leftovers meal with whatever remains!

My snacks aren’t planned day by day but they include celery/carrots with hummus or peanut butter; yogurt with grape nuts; or crackers with cheese.

I hope this helps!