Ant-Quarantine Body Meal Plan

Breakfast (363 Calories):
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.