Daily Eating Plan – Day 19

by ADC - Gail

1,200 kcals

 

Breakfast: 275 kcals

  • 1 slice Ezekiel bread
  • ½ avocado
  • Salt and pepper to taste

Toast bread and spread avocado on top of toast.  Sprinkle salt and pepper to taste.

 

Morning Snack: 105 kcals

  • 1 banana

 

Lunch: 363 kcals

Chickpea and Spinach Salad

Prep Time: 5 minutes

Ingredients:

  • 1 cup chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh squeezed lemon juice
  • 1 cup baby spinach, shredded

Directions:

  1. Place the chickpeas in a mixing bowl.  Add olive oil, salt, pepper, and lemon juice and mix well to combine.
  2. Place bowl in refrigerator and chill for at least an hour to allow flavors to combine.
  3. Serve over a bed of spinach.

 

Afternoon Snack: 37 kcals

  • 1 strawberry ice pop

 

Dinner: 420 kcals

Mini Pita Pizzas

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

  • 2 small whole wheat pitas
  • ½ cup tomato sauce, divided
  • 1 large tomato, sliced
  • 1 ounce fresh mozzarella
  • 8 fresh basil leaves
  • Dash of oregano
  • Dash of parmesan cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. Spread 1/4 cup tomato sauce on each pita and place tomato slices on top.  Place on baking sheet and cook for 5 minutes.
  3. Remove from oven and and add mozzarella, basil leaves and oregano.  Bake for 5 more minutes until cheese is melted and crust is crispy.
  4. Remove from oven and sprinkle with parmesan.

 

Mixed Green Salad

  • 1 cup mixed greens
  • 1/4 cup shredded carrots
  • 1/4 cup shredded cabbage
  • 1/4 cup sliced cucumbers
  • 1 tablespoon balsamic vinaigrette

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