BREAKFAST: almond butter chocolate chip baked
oatmeal almond joy granola almond joy waffles apple cinnamon baked
oatmeal apple cinnamon granola apple spice
oatmeal pancakes apple stuffed french toast baby step buns banana bread
oatmeal banana pancakes breakfast bread chocolate overnight oats cranberry coconut granola dairy and gluten free pancakes double whole grain pancakes eggie veggie bake egg white crepes egg white veggie omelet english muffins fluffy canadian pancakes ginger bread granola ginger bread
oatmeal ginger bread pancakes gluten free banana bread pancakes gluten free coconut pancakes granola healthy poptarts high protein breakfast cookies honey cloud pancakes honey nut breakfast cookies maple vanilla almond granola maple vanilla almond waffles
oatmeal breakfast cookie
oatmeal pancakes pancakes peanut butter and jelly pancakes peanut butter banana breakfast cookies peanut butter cup granola peanut butter granola
strawberry banana baked
oatmeal strawberry banana waffles turkey breakfast sausage vegan banana
strawberry oatmeal squares vegan and gluten free peach crisp vegan banana
oatmeal waffles vegan crepes vegan nutella granola whole grain pancakes whole grain protein
bowl whole wheat pancakes
For dinner, 3 cups of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce
bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry,
strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut
oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.