Ant-Quarantine Body Meal Plan

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.