Day 23
Breakfast
- 1 cup fat-free milk
Lunch
- Crab Salad Sandwich: (mix 3 ounces cooked crabmeat with 1 tablespoon low-fat mayonnaise, 1/4 cup chopped red pepper, 1/4 cup chopped celery, 1/2 teaspoon capers; place in a whole wheat pita pocket with spinach or lettuce leaves.)
- 1/2 cup reduced-sodium, low-fat tomato soup
- 1/2 cup sugar-free, fat-free vanilla pudding
- 1/2 cup cooked whole wheat orzo
- 1/2 cooked artichoke dipped in 1 tablespoon low-fat mayonnaise mixed with 1/4 teaspoon lemon zest
- 2 plums
Learn more about nutritionist and author Robyn Webb.
Snack
- 1/2 banana spread with 1 teaspoon almond butter
- 6 ounces sugar-free, fat-free blueberry yogurt
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