Joel Fuhrman - Eat To Live

Eat to Live 205

DINNER

Lettuce and tomato (dressing option: 'A tsp. olive oil, 'A tsp. flax

oil and balsamic vinegar)

Acorn Squash Supreme*

Portabella Mushrooms and Beans*

Day Six

BREAKFAST

Egg White Omelette* with pan-cooked veggies

LUNCH

Raw veggies; fresh tomatoes, cucumber, and celery with

Ginny's Savory Soy Chili (Ginny's Organic Gourmet)

Fruit bowl with pureed mango and 1 oz. crushed walnuts on

top

DINNER

Mixed green salad with thin slivers of green apple and thin

sliced almonds

Talia's Unmeatballs and Spaghetti*

Spinach and Mushroom Sauce*

Saturday night special dessert — Cara's Apple Cake*

Day Seven

BREAKFAST

Red raspberries, strawberries, or blueberries

1 cup oatmeal with apples, cinnamon, and flaxseed

Light soymilk

LUNCH

Half a toasted whole-wheat pita, with thin slice of turkey

breast, lettuce, tomato, and Thousand Lost Island Dressing*

Seasonal fresh fruit

DINNER

Boston lettuce, thinly sliced red onion, white mushrooms,

with sliced pear and black fig vinegar

Steamed string beans