Breakfast — Spinach & Egg Toast
2 scrambled eggs on whole grain toast with sautéed spinach. Glass of fortified orange juice.
Lunch — Salmon & Quinoa Bowl
Baked salmon (4oz) with quinoa, roasted broccoli, and lemon-tahini dressing.
Dinner — Chicken & Lentil Stew
Slow-cooked chicken thighs with lentils, carrots, and celery. Side of crusty bread.