1. Eat one bar made on Day 8.

NUTRIENT TOTALS

Calories: 368.4
Protein: 14.4 g
Carbohydrate: 38 g
Dietary Fiber: 9.431 g
Total Sugars: 12.1 g
Total Fat: 19.6 g
Saturated Fat: 5.993 g
Sodium: 77.9 mg

1. Remove the thick part of the center rib of the collard green, about halfway up the leaf. Take the two bottom halves and slightly overlap them to form one large green.
2. Stir hummus and carrot into quinoa. Spread mixture onto center of collard green and top with turkey slices. Fold top and bottom over and roll up like a burrito.

NUTRIENT TOTALS

Calories: 426.8
Protein: 29.2 g
Carbohydrate: 56.2 g
Dietary Fiber: 9.646 g
Total Sugars: 3.241 g
Total Fat: 9.343 g
Saturated Fat: 1.278 g
Sodium: 213.8 mg

1. Eat 1 energy bite that you made on Day 8.

NUTRIENT TOTALS

Calories: 163.3
Protein: 2.257 g
Carbohydrate: 23.2 g
Dietary Fiber: 5.586 g
Total Sugars: 16.6 g
Total Fat: 8.311 g
Saturated Fat: 5.642 g
Sodium: 4.87 mg

1. Preheat oven to 400ºF. Toss brussels sprouts with 2 teaspoons olive oil and a pinch of salt and pepper and spread out over a baking sheet. Bake until golden and soft, about 45 minutes.
2. While brussels sprouts are cooking, roast 2 cups diced yukon gold potato in 2 teaspoons olive oil and a pinch of salt until golden and soft, about 35 minutes.
3. When the brussels sprouts are nearly done, heat an oven-safe skillet over medium-high heat. Add 1 teaspoon olive oil and steak and cook until golden on both sides, about 1 1/2 minutes per side. Transfer skillet to oven and cook until steak has an internal temperature of 155ºF (medium), about 4 minutes. Remove from skillet and let rest for 5 minutes before serving.
4. While steak rests, toss together quinoa, cranberries, walnuts, 1 teaspoon olive oil, and a pinch of salt and pepper. Divide mixture in half and store half in the refrigerator. Serve half with half of the brussels sprouts and the steak.
5. Refrigerate roasted potato for lunch on Day 13 and breakfast on Day 14. Refrigerate extra serving of pilaf for lunch on Day 14.

NUTRIENT TOTALS

Calories: 580.6
Protein: 37.3 g
Carbohydrate: 48.7 g
Dietary Fiber: 11.2 g
Total Sugars: 7.17 g
Total Fat: 28 g
Saturated Fat: 4.717 g
Sodium: 115.5 mg

1. Preheat broiler on high. Slice the grapefruit in half and place, cut side up, under the broiler until the flesh begins to look puffy, about 2 minutes.
2. Drizzle 1 teaspoon of maple syrup over each half and place under the broiler again until lightly browned, about 2 more minutes.

NUTRIENT TOTALS

Calories: 140.7
Protein: 2.092 g
Carbohydrate: 35.7 g
Dietary Fiber: 3.652 g
Total Sugars: 31 g
Total Fat: .358 g
Saturated Fat: .051 g
Sodium: 1.188 mg