BREAKFAST:
Sweet Potato Toast with Almond Butter: Cut 1⁄2 sweet potato lengthwise into three 1⁄2-inch-thick slices; toast in toaster or toaster oven until soft, 3 to
4 minutes; top with 2 tbsp almond butter, 1 tbsp chia seeds and pinch cinnamon

SNACK:
Carob Coconut Bark Cups: Combine11⁄2 cups carob powder, 11⁄2 cups shredded coconut, pinch stevia and 3⁄4 cup melted coconut oil; pour into 12 muffin cups fitted with liners and freeze; eat 2; save leftovers in freezer

LUNCH: 1 serving Turkey & Black Bean Tacos with Salsa

SNACK: 2 stalks celery with 1⁄4 cup almond butter

DINNER: Lemon Salmon: Preheat oven to 425°F; place salmon fillet on a lined baking sheet and top with juice and
zest of 1⁄2 lemon and 1/8 tsp each salt and pepper; bake until cooked through, 15 to 20 minutes