1. Top overnight oats with banana and walnuts.

NUTRIENT TOTALS

Calories: 348.5
Protein: 8.141 g
Carbohydrate: 63.8 g
Dietary Fiber: 8.353 g
Total Sugars: 22.6 g
Total Fat: 7.977 g
Saturated Fat: .886 g
Sodium: 116.9 mg

1. Serve chili over brown rice.

NUTRIENT TOTALS

Calories: 500.4
Protein: 34 g
Carbohydrate: 59.3 g
Dietary Fiber: 12.7 g
Total Sugars: 9.445 g
Total Fat: 15.8 g
Saturated Fat: 3.51 g
Sodium: 815.8 mg

1. Enjoy your egg with salt and pepper with a side of grapes.

NUTRIENT TOTALS

Calories: 139.1
Protein: 6.87 g
Carbohydrate: 16.3 g
Dietary Fiber: .828 g
Total Sugars: 15.5 g
Total Fat: 5.627 g
Saturated Fat: 1.738 g
Sodium: 63.8 mg

1. Preheat oven to 350ºF.
2. Heat a large oven-safe skillet over medium heat. Add olive oil and heat for 1 minute. Add sweet potato, mushrooms, and onion. Cook, stirring often, until vegetables are tender but sweet potato is not mushy, about 10 minutes.
3. Meanwhile, whisk eggs, egg whites, almond milk, salt, and pepper in a medium bowl. Spread the sweet potato and onion evenly in the pan, then pour egg mixture over the top. Transfer the skillet to the oven and bake for 15 minutes, or until eggs are set and cooked through. Let frittata cool for 5 minutes.
4. Cut the frittata into thirds. Serve 2/3 of the frittata for dinner and refrigerate the remaining 1/3 portion for breakfast tomorrow (Day 5).

NUTRIENT TOTALS

Calories: 402
Protein: 12.3 g
Carbohydrate: 10.8 g
Dietary Fiber: 1.736 g
Total Sugars: 3.904 g
Total Fat: 12.1 g
Saturated Fat: 2.926 g
Sodium: 165.6 mg

1. Add all ingredients to a small food processor or blender. Blend until mixture is combined and sticky. Roll into 4 even balls and freeze on a plate lined with parchment paper for 1 hour. Eat two today and save two for your treat on Day 6.

NUTRIENT TOTALS

Calories: 163.1
Protein: 3.61 g
Carbohydrate: 12.8 g
Dietary Fiber: 2 g
Total Sugars: 5.363 g
Total Fat: 12.4 g
Saturated Fat: 3.112 g
Sodium: 73.7 mg