Breakfast – 0% Greek plain yogurt with mixed fruit salad with lemon, soy latte

Lunch – Watermelon and Tomato Gazpacho with Mexican shredded chicken, cilantro and diced cucumber  (I am linking the recipes I used for lunch. Thanks to Ayse for the link to the shredded chicken recipe. Yum!)

Snack – 1 apricot, ice coffee with soy creamer

Dinner – chicken meatballs with marinara sauce on top of baked zucchini slices (as pasta!) For the zucchini, slice ¼ inch thick, sprinkle with salt and pepper and one Tbsp. of parmesan cheese – broil for 4 minutes.

Dessert – strawberries with ½ tsp. of raw sugar