BREAKFAST: Breakfast Hash (leftovers) Cauliflower Fried Rice (leftovers) SNACK: 1 hard-boiled egg; 1 cup blueberries
LUNCH: Shrimp & Spinach Salad: Toss 2 cups baby spinach and 4 strawberries, sliced; whisk 1 tbsp Basil Mint Pesto (leftovers, p. 72) with ½ lemon, juiced, and ½ tbsp avocado oil and drizzle over top. Top with 1 tbsp sunflower seeds and
3 oz shrimp, grilled or sautéed with ½ tbsp avocado oil and pinch each salt and pepper.
SNACK: 2 stalks celery with 1 tbsp almond butter
DINNER: 1 serving Turkey Bolognese with Portobello Mushrooms (p. 71; save leftovers) over 2 cups baby spinach, sautéed in 1∕2 tbsp avocado oil and 1 minced clove garlic
NUTRIENTS: Calories: 1,348, Fat: 90 g,
Sat. Fat: 15 g, Carbs: 69 g, Fiber: 18 g, Sugar: 32 g, Protein: 77 g, Sodium: 1,765 mg, Cholesterol: 478 mg