BREAKFAST: Mushroom Frittata: Sauté ¼ cup chopped onion and 5 oz chopped cremini mushrooms in 1 tbsp avocado oil. Add 1½ cups spinach and 1 clove garlic, minced; cook 1 minute. Transfer to an 8 x 8-inch greased baking dish. Whisk 8 eggs with ½ tsp each salt and pepper; pour over vegetables. Bake at 350ºF for 20 minutes. (Eat ¼; save leftovers.)
Golden Milk: Combine 2 cups milk, 1 tbsp each maple syrup and coconut oil, ½ tsp each turmeric and cinnamon, and ¼ tsp black pepper; whisk and bring to a boil, reduce heat and simmer 10 minutes (drink ½; save leftovers)
LUNCH: Shrimp Lettuce Wraps: Sauté ¼ cup chopped onion, 1 red bell pepper, chopped, and 1 zucchini, chopped, in 1 tbsp avocado oil for 5 minutes, adding ½ tsp each cumin and chile powder. Add 8 oz shrimp and cook until pink. Squeeze juice of 1 lime over top. (Eat ½; save leftovers.) Serve in 2 butter lettuce leaves. Top with ½ avocado, chopped, ¼ mango, chopped, and 2 tbsp each pico de gallo and cilantro.
SNACK (OPTIONAL): 1 serving Pumpkin Pecan Snack Bread (leftovers, p. 80; thawed and reheated)
DINNER: 1 serving Sheet Pan Dijon Balsamic Chicken & Veggies (leftovers; p. 76, reheated); ½ banana, sliced, with 1 tbsp ground flaxseed and pinch cinnamon
NUTRIENTS: Calories: 1,383, Fat: 77 g, Sat. Fat: 24 g, Carbs: 105 g, Fiber: 22 g, Sugar: 50 g, Protein: 79 g, Sodium: 1,358 mg, Cholesterol: 734 mg