Week 2: Day 1

Breakfast: Greek yogurt, coconut sugar, strawberries,
blueberries, starfruit, and 1/2 banana

Lunch: Tuna salad (made with yogurt instead of mayo)
on greens with carrots and a single piece of whole wheat bread (to help
make me full without too many carbs) 

Small meal: Quinoa sweetened with a little agave
nectar topped with mangos and blueberries 

Dinner: rice bowl with cabbage, spring mix, grilled chicken,
black beans, zucchini, and salsa