21 Dec

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http://paleobrands.com/

Day two of the 7 day meal planner

Breakfast: Yogurt and Fruit
Ingredients

1 ounce lean Canadian bacon (substitute 3 turkey bacon strips or 2 soy sausage links)

½ cup fresh blueberries, rinsed and drained

4 teaspoons slivered almonds

1 ½ cups plain low-fat yogurt

Instructions: Prepare bacon or soy patties, following package instructions. Stir fruit and nuts into yogurt, and serve with bacon or links on the side.

Lunch: Tuna Salad
Ingredients

4 ounces albacore tuna packed in water, drained

¼ cup celery, washed, dried, and coarsely chopped

4 teaspoons olive oil-and-vinegar dressing*1 or 2 lettuce leaves, washed and dried

1 orange, sectioned

1 cup blueberries, rinsed and drained

Instructions: Mix tuna with celery and stir in dressing. Prepare a bed of the lettuce, and top with tuna mixture. Mix orange sections with berries and serve for dessert.

*Zone oil-and-vinegar dressing for this meal contains

1 1/3 teaspoons olive oil and 2 teaspoons vinegar.

Extra vinegar may be added to taste.

Dinner: Foiled Flounder with Green Beans
Ingredients

vegetable spray

6 ounces boneless flounder fillet (substitute mild, flaky fish of your choice)

2 tablespoons yellow onion, peeled and chopped

sprinkling of Parmesan cheese

¼ teaspoon freshly ground pepper, or to taste squirt lemon juice

3 cups fresh green beans, washed, ends removed, and halved

4 teaspoons almonds slivered

For Dessert 2 plums

Instructions: Preheat oven to 425 degrees. Tear off an 18-inch-by-12-inch piece of foil. Spray the center lightly with vegetable spray, and place fish in the center of the foil. Top with onion and sprinkle with cheese, pepper, and lemon juice. Fold foil loosely over fish, leaving ample space for air. Carefully turn up and seal the ends and the middle so that juices won’t leak out. Bake in the preheated oven 18 minutes. Meanwhile, steam the green beans: in a large pot fitted with a steaming basket, bring 1 inch water to boil. Add beans to the basket and steam until crisp-tender, 10 minutes. Drain, place in serving bowl, and fold almonds. When fish is done, carefully open foil to prevent steam burns, and remove to a plate. Serve with green beans. Serve pineapple for dessert.