Healthy Food Chart

It’s a perfect day here in Boston, sunny but not too hot and no humidity for a change. It’s been hard to stay inside all morning but at least I am making some progress on the packing. I have all the windows and doors open so that it feels like I am outside and I am staying on pace with my plan so that I can actually get out there and enjoy this weather a little later on. I am using up the food in the fridge and trying to keep things healthy today – for lunch I had a chef’s salad which was baby romaine, tomatoes, red onion, red bell pepper, turkey, cheese and a slice of corned beef. It was a nice filling lunch and I avoided some produce going to waste. Enjoy the day if you are able to and have a great weekend!

This Meal Provides Approximately: Vegetables = 2 cups, Milk = 0.5 cup, Meat & Beans = 2.5 ounces, Oils = 2 teaspoons, Discretionary Calories = 15-20 kcals (cheese)