SNACKS 

(for the in-between moments)

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• Handful of nuts or seeds with a granny smith apple

• Dried gogi berries

• Cut veggies with "creamy herb dressing or tahini" (see lunch options) 

• Thinly sliced sweet potatoes, toasted and topped with avocado and tahini dressing (see recipe in week 1 meal plan) 

• Granny smith apple slices with unsweetened almond butter, a sprinkle of cinnamon

• Thinly sliced veggies wrapped in iceberg lettuce with creamy herb dressing or tahini dressing

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