BREAKFAST: Almond Butter, Banana & Flax Smoothie: Blend 1 cup almond milk, 2 scoops collagen protein, 1 tbsp almond butter, ½ banana, 1 tbsp ground flax and ice, as desired
SNACK: 1 serving Grain-Free Nut & Seed Granola (leftovers, p. 70)
LUNCH: 1 serving Pecan-Crusted Chicken with Sautéed Asparagus & Mushrooms (leftovers, p. 65) with 2 tbsp Spicy Apricot BBQ Sauce (leftovers, p. 65)
SNACK: 1∕2 cup blueberries topped with 1 tbsp hemp seeds
DINNER: Zoodles with Lemon Shrimp: Spiralize 2 zucchini and sauté in 1 tbsp avocado oil with 1 minced clove garlic. Sauté 6 oz shrimp in ½ tbsp avocado oil with pinch each salt and pepper, and juice of 1 lemon. Serve over zoodles (eat ½; save leftovers).
NUTRIENTS: Calories: 1,460,
Fat: 81 g, Sat. Fat: 10 g, Carbs: 106 g, Fiber: 24 g, Sugar: 61 g, Protein: 86.5 g, Sodium: 1,011 mg, Cholesterol: 270 mg