Day 9

Be prepared to feel like you’re spoiling yourself! Today you get back much more into your diet. Feel free to incorporate lentils, beans, and nuts.

Breakfast

• Smoothie: banana, vanilla almond milk, frozen berries, 2 scoops of powder, water, 1 tsp agave nectar
• gluten free toast with almond butter

Lunch

• Greek Salad (recipe below)
• any leftover rice you may have in your fridge with a drizzle of olive oil

Snacks

• handful of raw almonds
• hummus with carrots and celery

Dinner

• Quinoa with roasted vegetables (recipe below)

Dessert

• Strawberry “milk shake”- frozen strawberries, 1 tsp agave nectar, almond milk, ice, 1/4 c greek plain yogurt, 1 tbsp almond butter

Greek Salad

• Top a bed of lettuce with chopped tomato, red onion, cucumber, olives, and chick peas
• Mix in a small container 4 tbsp olive oil, 1-2 tbsp lemon juice, dash of salt and pepper, and 1/2 tsp of thyme and rosemary- shake vigorously and pour on salad

Quinoa & Roasted Vegetables

• Make quinoa according to box instructions (quinoa is a grain and located near rice usually)
• Heat 2-3 tbsp safflower oil in saute pan on medium heat
• Add chopped vegetables- I used halved brussel sprouts, sliced portobellas, and sliced green pepper
• Cook mixed vegetables for about 10 minutes, or until soft
• add on top of quinoa and sprinkle with parsley and chopped tomatoes