Stone-age Diet Meal Plan Day#5
Breakfast
1 buckwheat pancake topped with 1 tablespoon rasberry preserves.
1 cup fresh red rasberries.
1/2 cantaloupe with lemmon juice and a sprig of fresh mint
1 cup vanilla-flavored low-fat soy milk
Midmorning Snack
1 cup nonfat, plain yoghurt mixed with 2 tablespoons each dried fruit and slivered almonds and 1 teaspoon honey
Lunch
Turkey sandwich made with 4 ounces turkey breast, 2 lettude leaves, 2 slices tomato, 1 teaspoon honey mustard and 2 slices whole-wheat bread
Tossed pear salad: combine 2 cups chopped leaf lettude, 1/2 sliced winter pear and 2 tablespoons fat-free vinaigrette dressing.
1 cup tomato juice with a dash tabasco
Midafternoon Snack
2 large celery stalks, each filled with 1/2 tablespoon peanut or almond butter.
Sparkling water with lemon
Dinner
Prawn kabob: Clean and devein 6 jumbo shrimp. Julienne 2 bell peppers (green, red, orange, or yellow). Cut 2 onions into thick slices. Clean and stem 6 large mushrooms. Alternate items on a skewer, and roast or broil until brown.
1/2 baked acorn squash
Sparkling water with lime or herb or green tea.
Evening Snack
Tropical fruit salad: combine 2 sliced papaya, 1 cup pineapple chunks, 2 tablespoons mandarin orange slices (drained) and 1/2 cup sliced avocado. Top with 1 tablespoon orange zest and 2 tablespoons low-fat bottled lime salad dressing.
Nutritional information: 1,972 calories, 23 percent fat (51 grams),57 percent carbohydrate, 20 percent protein.