Breakfast — Veggie Egg White Omelette
4 egg whites with spinach, tomatoes, and mushrooms. 1 slice whole-grain toast.
Lunch — Grilled Chicken Salad
Grilled chicken breast on mixed greens with cucumber, bell peppers, red onion; balsamic vinaigrette.
Dinner — Cod with Roasted Vegetables
Baked cod fillet with roasted zucchini, cherry tomatoes, and a small side of quinoa.