Mix 1 cup whole-grain cereal with 1/2 cup 1 percent milk and 2 tbsp each raisins and sliced almonds. Serve with 1/2 grapefruit drizzled with 2 tsp honey.
Lunch: Zippy Egg-Salad Sandwich
In a bowl, mash 2 hard-boiled eggs and 1 hard-boiled egg white with 2 tsp each hummus and mayonnaise, 1/2 tsp each Dijon mustard and lemon juice, and 1/4 tsp turmeric. Spoon between 2 slices whole-grain toast with 1/4 cup baby spinach and 1/2 sliced tomato. Serve with 1/2 cup carrot sticks and 1 orange.
Dinner: Steak Salad
In a skillet over high heat, sear 4 oz flank steak in 1/2 tsp vegetable oil until medium-rare, 3 to 4 minutes per side. In a bowl, whisk 1 diced scallion with 2 tsp olive oil, 2 tsp red wine vinegar, 1 tsp Dijon mustard and 1/4 tsp each salt and pepper. Set aside 1 tsp dressing. Add 1 1/2 cups torn romaine to bowl with dressing, then add 1/2 cup each halved grape tomatoes and chopped bell pepper, and 1/3 cup corn; toss. Top with sliced steak, 1/4 chopped avocado and reserved 1 tsp dressing. Brush 1 slice whole-grain toast with 1/2 tsp olive oil and 1 tbsp grated Parmesan; broil until melted, 1 to 2 minutes. Serve.
source: www.self.com
