For this upcoming week, I have groceries in my kitchen, and my son is finally feeling better after 2 straight weeks of being sick. I do have a lot of work to do this week, but with some advance planning, I can (and will) keep up with my eating plan. I really miss the gym too, so I plan to get back into my workouts.
Today, I made up my own recipes that follow the plan, and they were all very good!
BREAKFAST (9:30 am)
Dark Chocolate Oatmeal with Apples and Cinnamon:
1 Gala apple, chopped
1/4 cup quick cooking oats
8 oz skim milk
1/8 cup Ghiradelli dark chocolate chips
Dash Vietnamese cinnamon
LUNCH (1:00 pm)
Israeli Salad with Feta Cheese and Rye Bread:
3/4 cup chopped cucumber, 3/4 cup chopped green bell pepper, 1 chopped plum tomato
1 slice rye bread, chopped and tossed into the salad
1/4 cup garlic & herb feta cheese
10 olives
Dash lemon juice and balsamic vinegar
I had my daily dark chocolate right after lunch.

SNACK (5:30 pm)
No fruit (because I knew that I'd be tossing in fruit into my salad at dinner)
No whole grain
1 oz cheese
2 TBSP Cinnamon Raisin Peanut Butter by PB & Co
DINNER (8:00 pm)
Morrocan Chicken Chopped Salad:
1 cup spring salad mix, 1/4 cup shredded carrots, 1/4 cup chopped red bell pepper, 1/4 cup steamed butternut squash, 1/8 cup dried cranberries sweetened with apple juice, and 1/8 cup chopped dried apricots
2 TBSP whole grain croutons
3 oz cooked "Smart" chicken breast (no antibiotics or hormones used in raising the chicken)
1 TBSP slivered almonds, plus 1/2 TBSP olive oil for the salad dressing
Vietnamese cinnamon dry rub on the chicken, dash champagne vinegar, dash dried mustard
I was inspired by California Pizza Kitchen's version of this chopped salad, but I deleted the avocado, hard boiled egg, and beets to make the meal fit the Cinch plan. I bought the beets during my shopping trip this weekend, but I realized that this meal had plenty of ingredients already. This salad was DELICIOUS!!

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