Instructions for Each Day #1

Day 1:

• Breakfast: Heat 2 Spinach Bars. I like to warm mine in the toaster but the oven or microwave work too!
• Dinner: Make your Asparagus Salad but do not add dressing. Take 1/2 of the salad and put it in a container for dinner tomorrow. Add 1/2 the dressing on the salad you're eating tonight and save the other 1/2 of the dressing for tomorrow's salad. Warm 1 cup of Mexican Chicken and 1 1/2 cup of roasted vegetables.

Day 2:

• Breakfast: Heat the remaining 2 Spinach Bars.
• Dinner: Dress the remaining 1/2 Asparagus Salad. Warm 2 cups White Bean Chicken Chili.

Day 3:

• Breakfast: Take 1 container of the Chia Pudding out of the fridge and top with berries, pecans, and shredded coconut.
• Dinner: Combine all ingredients for the Quinoa Salad using the remaining roasted vegetables from those in the refrigerator. Warm 2 cups of the White Bean Chicken Chili.

Day 4:

• Breakfast: Take out the remaining container of the Chia Pudding from the fridge and top with berries, pecans, and shredded coconut.
• Dinner: Follow the directions in the cookbook to make the Salmon with Grilled Tomatoes, Green Beans, and Salad. Eat 1/2 of the meal for dinner tonight and save the other half for tomorrow night.

Day 5:

• Breakfast: Toast 1 slice of bread. Cut the avocado in half, remove the pit, and smear the avocado on the toast. Optional toppings: fresh diced tomatoes, peppers, onions, or fresh basil.
• Dinner: Enjoy the other half of the dinner you made last night.