1. Whisk together quinoa, egg whites, banana, cinnamon, salt, and nutmeg.
2. Heat coconut oil over medium heat in a medium skillet; allow butter to warm for 1 to 2 minutes, or until bubbling.
3. Pour the batter into 4-inch rounds.
4. Cook for 3 minutes on each side, or until cooked through and lightly golden on each side.
5. Spread peanut butter over two of the pancakes and top with grapes and hemp seeds.
6. Save the remaining pancake for a snack on Day 11.

NUTRIENT TOTALS
Calories: 321.5
Protein: 13.3 grams
Carbohydrates: 33.7 grams
Dietary Fiber: 4.233 grams
Total Sugars: 14.6 grams
Total Fat: 16.5 grams
Saturated Fat: 6.702 grams
Sodium: 81.4 milligrams

1. In a medium bowl, whisk together lemon juice, olive oil, and salt with a fork. Add arugula, fennel, and grapes and toss to coat.
2. Serve salad with leftover pizza. Note: you can heat pizza in the microwave to serve warm or eat it cold.

NUTRIENT TOTALS
Calories: 414.1
Protein: 13.1 grams
Carbohydrates: 44.4 grams
Dietary Fiber: 8.374 grams
Total Sugars: 15.6 grams
Total Fat: 21.6 grams
Saturated Fat: 2.908 grams
Sodium: 241.2 milligrams

1. In a bowl, mix together mayonnaise, lemon juice, and black pepper.
2. Add tuna, carrots, and scallion to the bowl and stir to combine.
3. Using 1/3 of the tuna mixture, top one slice of cucumber with the tuna and cover with another slice of cucumber to make a sandwich.

NUTRIENT TOTALS
Calories: 127.9
Protein: 11.9 grams
Carbohydrates: 7.865 grams
Dietary Fiber: 1.357 grams
Total Sugars: 3.638 grams
Total Fat: 6.361 grams
Saturated Fat: .884 grams
Sodium: 150.3 milligrams

1. In a medium saucepan, cook 1 1/4 cups brown rice according to package directions. Set aside 1 cup cooked brown rice for today's dinner and store the rest to be used on Days 11, 13, and 14.
2. In a medium bowl, whisk together 1 1/2 tablespoons tamari and 2 teaspoons sesame oil. Add chicken and toss to coat. Let marinate for 20 minutes, then discard excess marinade.
3. Heat 1 tablespoon olive oil in a medium skillet. Sauté chicken until browned and cooked through, about 6 minutes. Remove chicken from pan and set aside.
4. In a small bowl whisk together chicken broth, remaining 2 teaspoons tamari, rice vinegar, chickpea flour, orange juice, and orange zest.
5. Add remaining 1 teaspoon olive oil to the pan and sauté garlic and ginger until fragrant, about 1 minute. Add the chicken broth mixture to the pan and stir with a fork until it's slightly thickened. Add chicken back to the pan and toss to coat.
6. Serve 1/3 of the chicken and sauce over steamed cauliflower and 1 cup brown rice. Refrigerate the remaining 2/3 of the chicken to use on Days 12 and 13. Top with sesame seeds and scallions.

NUTRIENT TOTALS
Calories: 493.2
Protein: 34 grams
Carbohydrates: 56.7 grams
Dietary Fiber: 7.504 grams
Total Sugars: 4.764 grams
Total Fat: 14.6 grams

Saturated Fat: 2.385 grams
Sodium: 364.9 milligrams

1. Heat coconut oil in a small skillet over medium-high heat.
2. Add apples and cinnamon and sauté until soft, about 3 minutes.
3. Remove apples from the pan and add leftover socca, heating until warmed, about 3 minutes.
4. Stir maple syrup into peanut butter with a fork.
5. Top socca with apples, then drizzle with the maple peanut butter.

NUTRIENT TOTALS
Calories: 202.8
Protein: 7.902 grams
Carbohydrate: 24.9 grams
Dietary Fiber: 4.411 grams
Total Sugars: 11.1 grams
Total Fat: 8.753 grams
Saturated Fat: 2.453 grams
Sodium: 17.6 milligrams