Breakfast
Egg white omelet with spinach, tomatoes and onion
32 oz. water with lemon, cucumbers, apples and blackberries

Lunch
4 oz. mahi mahi
Small spinach salad with roma tomatoes, cucumbers and olives
16 oz. water with lemon

Dinner
Grilled salmon
1 cup of steamed vegetables with her favorite kale salad from Houston’s restaurant (fine shredded baby kale, herbs and dry-roasted, unsalted cashews, topped with shavings of Parmesan cheese and peanut vinaigrette)

Snack
Kind Bar (Cranberry and Almond + Antioxidants)