Breakfast: 8oz of low-fat Greek Yogurt, mixed with a teaspoon of honey and 2 tbs of oats, cup of Oolong tea
Snack: 1 oz of sunflower seeds, cup of green tea
Lunch: sliced egg, on whole wheat hogie with lettuce, tomato, and spicy mustard, 2 ox sliced baby carrots, cup of green tea
Snack: 1 oz of low-fat string cheese and sliced pear
Dinner: 3-4 oz of seared cod, 2 tbs of malt vinegar, lima bean and tomato hash and small veggie salad, lemon twist dressing.
