Ant-Quarantine Body Meal Plan

April 1, 2020

Breakfast (363 Calories):

 

Two Pancakes 

  • ½ cup frozen strawberries, microwaved, instead of syrup

1 egg (cooked with 1 tsp Avocado Oil)

 

Coffee with ¼ cup Skim Milk

 

Lunch (612 Calories):

 

Greek Salad

  • 2 cups Romaine Lettuce

  • 6 Black Olives

  • 1/8 cup Red Onions

  • 1/8 cup Feta Cheese

  • 3 oz Chicken Breast

  • 2 Tbsp Red Wine Vinegar

  • 1 tsp Dijon Mustard

  • 1 tsp Olive Oil

 

Clementine

 

1 Single-Serving bag of Skinny Girl Popcorn

 

Snack (185 Calories)

 

Peanut Butter/Almond Butter Bread

  • 1 slice Whole Wheat Bread (for a gluten free version, I like Canyon Bakehouse)

  • 1 Tbsp Natural (no added sugar/oils) Peanut Butter/Almond Butter

Coffee with ¼ cup Milk

 

Dinner (368 Calories)

 

Tuna Stir Fry

  • 1 can/pouch of Low-Sodium Tuna

  • 2 tsp Olive Oil

  • ¼ onion, chopped

  • 1 Tbsp Bragg’s Coconut Aminos/Low Sodium Soy Sauce

  • 1 Tbsp Lemon Juice

  • 8 oz Bag frozen Stir-Fry Vegetables

  • 1 tsp Honey

  • Garlic Powder, Black Pepper and Cayenne Pepper, to taste

  • 1 cup Cooked Rice

Cook the rice in a rice cooker or stove top. Microwave vegetables to thaw. Mix remaining ingredients. Heat olive oil over skillet, then add all of the ingredients, unless you prefer non-fried rice. Cook over medium heat (350 degrees F or less) until mixed and heated.

 

Snack (218 Calories)

 

Peanut Butter Frozen Yogurt

  • 1 container Oikos Triple Zero Vanilla Greek yogurt or Dairy Free vanilla yogurt

  • 1 Tbsp Natural Peanut Butter

  • ¼ cup Nonfat Milk

  • ½ cup Berries, microwaved from frozen for topping

Mix all ingredients, except berries, in a blender or by hand, then freeze until partially frozen.  

Microwave berries and place on top. 

 

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