1. In a small oven-safe skillet, saute the Swiss chard in olive oil over medium heat until wilted, about 2 minutes.
2. Add tomato and quinoa and continue cooking until heated through.
3. Whisk eggs, egg white, and salt and pour over veggie mixture.
4. Cook over medium heat until egg begins to firm.
5. Place under broiler and cook until top is golden, about 2 more minutes.

NUTRIENT TOTALS
Calories: 329.3
Protein: 19.9 grams
Carbohydrate: 17.4 grams
Dietary Fiber: 2.891 grams
Total Sugars: 2.829 grams
Total Fat: 19.9 grams
Saturated Fat: 4.534 grams
Sodium: 420.4 milligrams

1. Toss arugula, cucumber, carrot, and strawberries together.
2. Whisk together tamari, sesame oil, and vinegar.
3. Pour over greens and toss to coat.
4. Top with chicken and sprinkle with sesame seeds.

NUTRIENT TOTALS
Calories: 434.7
Protein: 21.8 grams
Carbohydrate: 11.9 grams
Dietary Fiber: 4.007 grams
Total Sugars: 5.744 grams
Total Fat: 32.8 grams
Saturated Fat: 7.027 grams
Sodium: 454.6 milligrams

NUTRIENT TOTALS
Calories: 176.1
Protein: 2.115 grams
Carbohydrate: 22.5 grams
Dietary Fiber: 2.38 grams
Total Sugars: 18.1 grams
Total Fat: 10.4 grams
Saturated Fat: .937 grams
Sodium: 2.265 milligrams

1. Preheat oven to 400°F. Slice the squash in half, remove seeds, and place cut-side down in a baking dish. Add enough water to the dish to just coat the bottom. Bake until squash is tender, about 45 minutes.
2. While squash cooks, add avocado, hemp seeds, basil, arugula, and lemon juice to a blender and puree until smooth. Add water, 1 tablespoon at a time, if it needs to be thinned out.
3. Heat olive oil in a skillet over medium-high heat. Sprinkle cod with a pinch of salt and pepper and cook over medium-high heat until fish is firm and golden on both sides, flipping once, about 5 minutes.
4. Using a fork, gently scrape the squash flesh from the skin. Put 2/3 of the squash in a container and save for meals on Days 13 and 14. Toss the remaining 1/3 of the squash with half of the avocado pesto (save the other half of the pesto for Day 14 lunch). Top with cod.

NUTRIENT TOTALS
Calories: 464.8
Protein: 35.7 grams
Carbohydrate: 27.6 grams
Dietary Fiber: 9.099 grams
Total Sugars: 9.125 grams
Total Fat: 25.1 grams
Saturated Fat: 3.461 grams
Sodium: 726.9 milligrams

1. Heat broiler to high.
2. Slice banana in half lengthwise and drizzle cut side with oil and syrup.
3. Broil until golden, about 2 minutes.
4. Sprinkle with pecans and serve.

NUTRIENT TOTALS
Calories: 147.6
Protein: 1.494 grams
Carbohydrate: 29.3 grams
Dietary Fiber: 3.286 grams
Total Sugars: 16.3 grams
Total Fat: 6.556 grams
Saturated Fat: 4.191 grams
Sodium: 1.45 milligrams