Breakfast
Omelet: 1 egg, 2 egg whites, 1 ½ ounces low-fat cheddar cheese, ¼ cup chopped onion and 1 ¼ cup chopped tomato; cooked in 1 teaspoon corn oil
1 small cornmeal muffin
2 teaspoons fruit spread
6 ounces calcium-fortified orange juice Decaffeinated coffee with low-fat milk
Lunch
Vegetarian chili with tofu (recipe on page 117)
6 wheat crackers
1 cup chopped cauliflower and cucumber
¾ cup blueberries
1 cup vanilla fat-free yogurt
Herbal tea or other calorie-free beverage
Dinner
Grilled chicken and vegetable kebabs: Marinate 3 ounces chicken in pineapple juice. Skewer and grill chicken pieces, bell peppers, cherry tomatoes and ½ cup pineapple chunks.
2/3 cup brown rice, tossed with parsley
2 cups spring greens with ½ cup orange segments and light vinaigrette
Water or other calorie-free beverage
Snack (anytime)
2 ounces (½ cup) unsalted pretzel twists
½ cup plain Greek yogurt with dill (dip)
Nutritional analysis
Calories: 1,900 Protein (g): 109, Carbohydrates (g): 271, Fat (g): 47, Saturated fat (g): 14, Sodium (mg): 2,275, Calcium (mg): 1,422