A Guide to Healthy Weight Loss

Of the many ways to lose weight, one stands out as by far the most healthful. When you build your meals from a generous array of vegetables, fruits, whole grains, and beans—that is, healthy vegetarian choices—weight loss is remarkably easy. And along with it come major improvements incholesterol, blood pressure, blood sugar, and many other aspects of health. The message is simple: Cut out the foods that are high in fat and devoid of fiber, and increase the foods that are low in fat and full of fiber. This low-fat, vegan diet approach is safe and easy—once you get the hang of it.

Getting started can seem a bit daunting. It is often hard to imagine doing anything—be it a diet, new exercise regimen, or any other new, healthy habit—forever. Try this: Follow the diet approach outlined here for just three weeks. That will give you enough time to adjust to new flavors and will also allow you to start significant weight loss and see other positive health changes. Participants in the Physicians Committee’s weight loss study who switched to a vegan diet reported improvements in digestion and regularity and many also said they just felt better overall.

The best way to do this approach is to follow the diet completely for three weeks. This means no sneaking ranch dressing onto your salad, adding egg whites to muffin batter, or having a bit of chicken with dinner. Only by doing the diet all the way will you be able to reap all the benefits and avoid lapses that can lead to weight gain.

So let’s get started! Choose the day when you would like to start the diet. Weigh yourself before you start and keep track of your weight during the three weeks. Also, keep a record of what you are eating. Keeping a food record and a journal of how you feel while you’re on the diet will help you monitor your progress. Below is a comprehensive guide to get you started, along with a three-week menu plan. Good luck!

Low-Fat Weight Loss Vegan Diet

Overall Principles: Choose foods from plant sources. Avoid all animal products and saturated fat, and keep vegetable oils to a bare minimum.

Focus on the“New Four Food Groups”

The New Four Food Groups—grains, legumes, vegetables, and fruit—can provide you with all the nutrients you need. To meet your nutrient needs, select 8 servings of grains, 3 servings of legumes, at least 4 servings of vegetables, and 3 servings of fruit daily. Its important to vary the foods you choose within the food groups, because not only is “variety the spice of life” it helps you to cover all your nutritional bases. The food guide chart below will provide you with about 1500 calories. At the end of this guide, you will find ways to adjust this level of calories to meet your own energy requirements.

Food Group	Serving Recommendations
Grains (A serving equals about 80 kcal) 6 of your 8 servings should be from whole grain sources like wheat bread, brown rice, whole wheat pasta, bran cereal, and oatmeal.	You should get 8 servings a day. A serving is ½ cup cooked grain, like oatmeal or pasta, 1 oz. of dry cereal (usually ¾ cup to 1 cup), one slice of bread, or half a pita bread or tortilla. Most bagels are actually four servings. Eight servings may sound like a lot, but 1 cup of oatmeal for breakfast, a sandwich with two slices of bread for lunch, and a bowl of pasta made with 1½ cups of spaghetti with a slice of French bread meets your 8-serving goal. Check the servings off each day:
Legumes (A serving equals about 100 kcal) Have at least 1 cup of beans every day.	You should have 3 servings from the legume group each day. A serving is a half-cup of cooked beans, ½ cup low-fat bean spread, 1 cup low-fat soymilk, or 1 oz. of veggie meat substitute. Check the servings off each day:
Vegetables (A serving equals 35-50 kcal) At least one serving should be a raw vegetable like salad or carrot sticks and one should be a dark leafy green vegetable like kale or broccoli.	You should aim for at least 4 servings of vegetables each day. This means ½ cup cooked or 1 cup raw. As long as the vegetable isn’t topped with a fatty dressing or sauce, you can eat as many servings as you want from this group. At least 1 of your vegetable servings should be calcium-rich, dark leafy greens, such as broccoli, kale, or collards. Check the servings off each day:
Fruit (A serving equals 80 kcal) Limit fruit juices and eat whole pieces of fruit instead.	Aim for 3 servings of fruit each day. A serving is ½ cup chopped or one small piece of fruit. Aim for low-calorie, high-nutrition fruits like strawberries, kiwis, mangoes, blueberries, peaches, plums, oranges, grapefruit, and raspberries. Check the servings off each day:
Sweets (optional) One sweet serving has no more than 1 gram of fat and equals 100 kcal.	You should have no more than 1 sweets serving per day. Your sweets should be fat free. Try fruit if you are craving sweets. Other low-fat ideas include a bowl of sweetened whole grain cereal with low-fat soymilk, a soymilk/fruit smoothie, or sautéed bananas or apples (in water and a bit of maple syrup) with a little cinnamon.

If you’ve checked off all your boxes and you’re still hungry, add extra servings of foods from the vegetable or bean group to your plate. Is this too much food for you? Cut out the sweets first, then subtract a grain serving or two. However, you shouldn’t cut your calories too low. Most people should never go below 1200 calories per day.

Information on Condiments and Beverages

·         For salad dressings and condiments, use the non-fat varieties, such as fat-free Italian dressing for salads and mustard for sandwiches.

·         Coffee and tea are fine, but make sure to use non-fat, non-dairy creamers and sweeteners.

·         Alcoholic beverages can be used occasionally. Avoid creamy beverages such as White Russians and Bailey’s Irish Cream.

·         Sugar may be used occasionally.

·         Nuts, seeds, avocadoes, olives, peanut butter, chocolate (non-dairy), and full-fat soy products such as tofu, tempeh, and soy cheese, come from plant foods, but are too high in fat to be conducive to weight loss. These foods may be used in modest amounts on rare occasions.

Foods to Avoid

·         Meats, poultry, fish, eggs (both whites and yolks), and all dairy products (regular and non-fat), including milk, yogurt, cheese, ice cream, cream, sour cream, and butter.

·         Added oils, such as margarine, salad dressings, mayonnaise, and cooking oils.

·         Fried foods, such as potato chips, French fries, onion rings, tempura, and donuts.

A Word About …

Protein: Plant foods have plenty of protein. The recommended amount of protein in the diet is 10-12 percent of calories. Most vegetables, legumes, and grains contain this amount or more. Excellent protein sources include beans or lentils (especially in combination with rice or other grains) and meat analogues, such as veggie burgers.

Calcium: Plant-based sources of calcium are widely available. Good sources of calcium include broccoli, kale, collards, mustard greens, beans, figs, fortified orange juice, fortified cereal, and fortified, non-fat soy- or rice milks.

Vitamin B12: Vitamin B12 is only found in animal products and fortified foods, such as many breakfast cereals and soymilks. To ensure an adequate intake on this diet, you should take a common multivitamin or a B12 supplement of 5 µg per day.

Now that you know what foods to eat and what nutrients to look out for, it’s time to figure out how to translate that into actual meals. Below is a listing of meal ideas for breakfast, lunch, dinner, desserts, and snacks.

Weight Loss Meal Suggestions

Breakfast Often breakfast can be similar to the one you are accustomed to with a few simple modifications. ·         Hot cereals: oatmeal, cream of wheat, creamy rice cereal, grits, or Irish oatmeal with cinnamon, raisins and/or applesauce (no milk) ·         High-fiber cold cereals: wheat or oat bran cereals with non-fat soy or rice milk and berries, peaches, or bananas ·         Melons, such as cantaloupe and honeydew, or any other fruit ·         Whole grain toast topped with cinnamon or jam (no butter or margarine) ·         Bagels (no cream cheese) topped with apple butter or hummus ·         Oven-roasted “home fries” plain or smothered with roasted mushrooms, peppers, and onions If you like extra protein: ·         Fat-free meat substitutes, such as Gimme LeanT fat-free “sausage” ·         English baked beans or chickpeas ·         Breakfast burrito filled with fat-free refried beans, lettuce, and tomato (no egg or cheese) ·         Tofu scrambler or marinated tempeh in small amounts

Lunch Whether you dine in or out at lunchtime, there are lots of healthy and delicious options to choose from. Here are some ideas to get you started. Salads ·         Garden salad with lemon juice, fat-free dressing, or soy or teriyaki sauce ·         Legume-based salads: three-bean, chickpea, lentil, or black bean and corn salads ·         Grain-based salads: noodle, couscous, bulgur, or rice salads Soups ·         Vegetable-based soups: potato-leek, carrot-ginger, mixed vegetable, or mushroom-barley. ·         Legume-based soups: black bean, vegetarian chili, spinach lentil, minestrone, or split pea. ·         Instant or prepared soups (as long as they are low-fat and free of animal products). Sandwiches/Wraps ·         CLT: cucumber, lettuce, and tomato sandwich with Dijon mustard ·         Hummus sandwich tucked into whole wheat pita with grated carrots, sprouts, and cucumbers ·         Sandwich made with fat-free meat alternatives such as barbeque seitan or veggie pepperoni slices with your favorite sandwich veggies ·         Black bean dip, peppers, tomatoes, and lettuce wrapped in a whole-wheat tortilla ·         Italian eggplant sub: baked eggplant slices, pizza sauce, and mushrooms on a multi-grain sub roll ·         Black bean and sweet potato burrito with corn and tomatoes Other Ideas and Add-Ons ·         Last night’s leftovers ·         Fresh fruit, applesauce, or fruit cup packed in juice ·         Cut-up vegetables ·         Rice cakes, fat-free crackers, baked tortilla chips

Dinner Emphasize vegetables and grains in all your meals. The evening meal is a good place to try new items. You might start with a bean, rice or other grain, or potato dish and add a couple of vegetables. Starches: ·         Grains: Use generous amounts of grains. o    pasta o    brown rice o    boxed rice dishes (e.g., pilaf, curried rice, etc.) o    couscous ·         Potatoes: Enjoy them baked or mashed and topped with steamed vegetables, salsa, ketchup, Dijon mustard, black pepper, or black beans. ·         Breads: Whole-grain is preferred. Avoid sweet breads that contain oil, eggs, or milk. Vegetables: Try any vegetables you like. ·         Greens (broccoli, spinach, kale, Swiss chard) topped with lemon ·         Carrots ·         Corn (note: corn is technically a grain, but works as a vegetable) Legumes: ·         Pinto beans, vegetarian refried beans, baked beans, black beans, garbanzos, kidney beans Main Dishes: ·         Pasta marinara: Choose commercial brands that are free of cheese and are low in fat. ·         Beans and rice: Try black beans with salsa, vegetarian baked beans, or fat-free refried beans. ·         Soft tacos: Prepare this dish with whole-wheat flour tortilla, beans, lettuce, tomato, and salsa. ·         Chili: Vegetarian boxed versions are fine. ·         Veggie lasagna: Made with low-fat tofu to replace the ricotta, layered with grilled veggies. ·         Rice pilaf, Spanish rice, or packaged rice dinners: Try packaged rice dishes and omit butter. ·         Steamed rice and stir-fried vegetables: This meal can be seasoned with soy sauce. Be sure to use a non-stick pan. ·         Fat-free vegetarian burgers: Make your own lentil burgers or try soy-based commercial brands. ·         Fajitas: Lightly sauté sliced bell peppers, onions, and eggplant in a non-stick pan, with fajita seasonings. Desserts ·         Fresh fruit ·         Fat-free chocolate or fruit sorbet ·         Popsicles ·         Baked apples

Snacks ·         Bagels (plain or flavored; no cheese, butter, or margarine) ·         Fruit, carrots, or celery sticks ·         Vegetarian soup cups (split pea, lentil, etc.) ·         Toast with jam (no butter or margarine) ·         Baked tortilla chips with salsa or bean dip

GENERAL TIPS

TRYING NEW FOODS AND NEW TASTES:

·         Explore new recipes, new books, new products.

·         Fat-free meat substitutes can ease the transition.

·         Be strict with yourself. This is easier than teasing yourself with small amounts of the foods you are trying to leave behind.

·         Focus on the short term. Three weeks is a short time.

·         Frozen vegetables are fine.

·         Canned beans and vegetables are okay for convenience.

·         If you have trouble finding recipes you like, explore our recipe databaseor try a healthy, vegan cookbook.

CUTTING THE FAT:

·         Use a non-stick pan.

·         “Sauté” vegetables in water or vegetable broth.

·         Steam vegetables.

·         When you can’t avoid oil, use a cooking spray instead of poured oils.

·         Use non-fat, non-dairy coffee creamers.

·         Read package labels to check grams of fat per serving. It is best to choose products that have less than 2 grams of fat per serving.

ON THE GO:

·         Travel Tips:

o    Request non-dairy vegetarian meals for flights

o    All hotel restaurants have oatmeal, pasta with tomato sauce, potatoes, and vegetable plates, even if these items are not on the menu.

o    Bring along instant soup cups, instant oatmeal, and small containers of soy- and rice milk.

·         Dining Out: Look for ethnic restaurants, especially Japanese, Chinese, Indian, Mexican, and Italian, as they normally have many vegetarian dishes.

o    Japanese: vegetable sushi

o    Chinese: lots of rice with smaller amounts of vegetable dish; request oil-free and sauce on the side

o    Mexican: bean burrito, hold the cheese, sour cream, and guacamole; Spanish rice. Ask the waiter to bring out warm corn tortillas to dip in the salsa and to take away the fried chips.

o    Italian: pasta e fagioli (soup); pasta marinara. Ask that oil be kept at an absolute minimum.

o    Thai: vegetarian selections with lots of rice; avoid coconut milk

o    Indian: rice dishes or breads (beware of curries—very fatty)

o    Middle Eastern: couscous; baba ganouj and hummus with lots of pita bread

o    American: vegetable plate; salad bar; baked potato; baked beans; spaghetti; fruit plate. For salads, ask for no dressing, or try lemon or lime juice or soy or teriyaki sauce. Ask that fatty toppings, such as cheese, bacon, eggs, olives, and avocados, be left off.

AT WORK: Keep the following on hand.

·         Instant soups

·         3-bean salad

·         Rice cakes

·         Bagels

·         Fresh or dried fruit

·         Bean dip with rice cakes or fat-free chips

CRAVINGS:

·         Stock up on healthful foods at home and at work to prevent hunger-induced indiscretions.

·         Keep unhealthful foods out of the house. Donate non-perishable items that aren’t allowed in the diet to your local food pantry.

·         If you follow a very low-fat menu, your tastes will gradually drift to prefer lower-fat foods.

TROUBLESHOOTING:

·         What to tell others:

o    “I’m following a low-fat [or vegetarian] diet right now.”

o    “I’m trying to increase my fruit and vegetable intake and cut out some fat.”

·         If beans give you gas, use less beans and more grains and meat analogs.

The Veganizer

See how to change your regular meals into low-fat vegan meals.

If your regular breakfast is:	Try this breakfast instead:
Cereal with milk Orange juice Strawberries	Cereal with non-fat soy- or rice milk Orange juice Strawberries
Donut Coffee with cream Banana	Cinnamon raisin toast with jam Coffee with non-fat, non-dairy creamer Banana
Scrambled eggs Home fries English muffin Sausage Hot tea	Scrambled low-fat tofu Oven-roasted potatoes English muffin Gimme Lean™ fat-free sausage Hot tea
Bagel with cream cheese Latte	Bagel plain or with fruit spread Soy latte made with non-fat soymilk
If your typical lunch is:	Try this lunch instead:
Turkey sandwich with lettuce, tomato, and mayo Yogurt Potato chips	Sandwich with hummus or black bean spread, lettuce, and tomato Applesauce Fat-free chips or crackers
Chicken noodle soup Bread Green salad	Vegetable soup or minestrone Bread Green salad with fat-free dressing or vinegar
Last night’s leftovers (roast beef, mashed potatoes, gravy, and peas) Orange	Last night’s leftovers (veggie burger, mashed potatoes, mushroom gravy, corn, and peas) Orange
Chicken burrito Rice Refried beans	Seasoned tofu and sweet potato burrito with lettuce, tomato, and onion (hold the cheese) Rice Vegetarian black beans

If your typical dinner is:	Try this dinner instead:
Fettuccine alfredo or spaghetti with meatballs Green salad with ranch dressing Garlic bread with butter Butter-pecan ice cream	Pasta primavera with mixed vegetables and garlic or spaghetti with marinara sauce Green salad with fat-free balsamic vinaigrette Toasted French bread without butter Chocolate sorbet
Broiled salmon Boiled new potatoes with parmesan cheese Asparagus with hollandaise	Broiled portabella mushrooms Boiled new potatoes with basil and black pepper Asparagus with orange sauce
Hot and sour soup Beef and broccoli Rice	Vegetarian tofu soup Stir-fried Chinese vegetables (hold the oil) Broccoli with garlic sauce Lots of rice
Chicken fajita Rice Refried beans Piña Colada	Vegetable fajita (hold the oil) Rice Vegetarian black beans Margarita

Three-week Vegan Weight Loss Menu

Week 1

Day 1

Breakfast

Oatmeal made with raisins topped with a banana and soymilk

Whole-wheat toast and jam

Calcium-fortified orange juice

Snack

Apple

Lunch

Potato Vegetable Soup

Veggie burger on a whole-grain bun

Fruit cup

Snack

Non-fat soy latte

Dinner

Miso soup

Vegetable stir-fry made with broccoli, carrots, and bok choy

Low-fat tofu

Brown rice

Sliced mangoes

Day 2

Breakfast

Quick Breakfast Pudding

Whole-wheat bagel and jam

Grapefruit wedges

Snack

Banana

Lunch

Hummus pita stuffed with veggies

Lentil soup

Baby carrots

Pretzels

Snack

Baked tortilla chips and salsa

Dinner

Pasta with Roasted Vegetables

Whole-wheat French bread

Fruit salad

Day 3

Breakfast

Whole grain cold cereal (like Shredded Wheat) topped with soymilk and berries

Strawberry Smoothie

Snack

Toasted pita bread with Lentil Pâté

Lunch

Black Bean Burritos

Baked tortilla chips

Spanish Bulgur

Fruit salad

Snack

Plum

Dinner

Broccoli with Kasha and Black Bean Sauce

Salad with non-fat dressing

Whole-wheat breadsticks

Day 4

Breakfast

Tofu Scramble

Whole-wheat toast with jam

Orange slices

Snack

Banana

Lunch

Sandwich made with whole-wheat bread, fat-free vegetarian turkey slices, lettuce, tomato, and mustard

Baked chips

Apple

Baby carrots

Snack

Whole wheat pita toasted and topped with Maple Potato Spread

Dinner

Indian Split Pea Dahl

Golden Mushroom Soup

Grapes

Gingerbread

Day 5

Breakfast

Oatmeal topped with maple syrup

Apple Oat Muffins

Calcium-fortified orange juice

Snack

Celery sticks dipped in Creamy Dill Dressing

Lunch

Almost Instant Black Bean Chili

Fat-free crackers

Salad with fat-free dressing

Apple

Snack

Brown rice cakes topped with jam

Dinner

Hearty Barbecue Beans

Veggie hot dog

Braised Collards or Kale

Fruit salad

Cornbread

Day 6

Breakfast

Banana French Toast

Fat-free soy sausage

Orange Julius

Snack

Air-popped popcorn

Lunch

Thai Wraps

Carrot sticks

Fruit salad

Snack

Dried figs

Dinner

Vegetable plate made with

•               Wonderful Winter Squash,

•               Green Beans with Toasted Almonds,

•               Pan Grilled Portabella Mushrooms,

•               Three Bean Delight,

•               Cornbread

Day 7

Breakfast

Muesli

Whole-wheat English muffin with apple butter

Grapefruit juice

Snack

Vegetable juice and pretzels

Lunch

Missing Egg Sandwich

Baked chips

Apple

Snack

Soy yogurt topped with fruit or whole grain cereal

Dinner

Snack

Plum

Dinner

Broccoli with Kasha and Black Bean Sauce

Salad with non-fat dressing

Whole-wheat breadsticks

Week 2

Day 1

Breakfast

Whole grain cold cereal with low-fat rice milk and strawberries

Whole-wheat bagel with hummus

Apple juice

Snack

Rice cakes with Garlic Bean Dip

Lunch

Mushroom Barley Soup

Soy hot dog on whole-wheat bun

Melon wedges

Snack

Soy yogurt

Dinner

Vegetarian Swiss Steak

Applesauce

Golden Potatoes

Sautéed Broccoli with Ginger

Banana Pudding

Day 2

Breakfast

Yam Spice Muffins

Sliced melons, grapes, and bananas topped with low-fat granola

Calcium-fortified orange juice

Snack

Dried figs

Lunch

Quickie Quesadillas

Carrot sticks

Mango slices

Snack

Cranberry Papaya Juice

Dinner

Simple Pasta Supper

Garlic Bread

Mixed salad greens with low-fat dressing

Gingered Melon Wedges

Day 3

Breakfast

Baked Oatmeal

Soy sausage

Grapefruit juice

Snack

Banana

Lunch

Hummus sandwich on whole-wheat bread

Corn and red pepper salad

Baked chips

Apple

Snack

Sorbet with fruit

Dinner

Black Bean Pueblo Pie

Sure-Fire Roasted Vegetables

Summer Fruit Compote

Day 4

Breakfast

Cream of wheat cereal with jam swirled in

Banana

Orange juice

Snack

Grapes

Lunch

Sloppy Joes

Mixed green salad

Baked chips

Snack

Toasted pita wedges with Spicy Black Beans and Tomatoes

Dinner

Ginger Noodles

Steamed edamame (green soybeans)

Strawberry Applesauce

Day 5

Breakfast

Wheat flake cereal with raisins and soymilk

Whole-wheat toast with jam

Grapefruit half

Snack

Air-popped popcorn

Lunch

Submarine Sandwich

Baby carrots

Baked beans

Snack

Chilled Cucumber-Dill Soup

Dinner

Lentil Burgers

Roasted Sweet Potato Wedges

Salad of Color

Gingerbread Cookies

Day 6

Breakfast

Oatmeal with dried fruit and ground flaxseed

Half whole-wheat bagel with raspberry jam

Orange juice

Snack

Low fat granola bar

Lunch

Banana and Raisin Sandwich

Low-fat whole-wheat crackers

Hoppin’ John Salad

Snack

Soy yogurt topped with whole grain cereal

Dinner

Bean Curd in Sweet and Sour Plum Sauce

Brown Rice

Asian Fusion Salad

Apple Crisp

Day 7

Breakfast

Fruited Breakfast Quinoa

Applesauce with cinnamon

Orange juice

Snack

Banana

Lunch

Lentil Salad

Whole-wheat roll with jam

Tossed salad with Basic Flax Oil and Vinegar Dressing

Snack

Low-fat crackers with Cheesy Garbanzo Spread

Dinner

Penne with Fresh Spinach, Tomatoes, and Olives

Bruschetta

Rootin’ Tootin’ Salad

Nutty Fruitballs

Week 3

Day 1

Breakfast

Spiced Pumpkin Pancakes

Grapefruit and orange wedges

Green tea

Snack

Creamy Chocolate Pudding

Lunch

Meatball sandwich made with Spaghetti Balls

Stuffed Tomato Salad

Carrot sticks

Snack

Baked chips and salsa

Dinner

Neat Loaf

Zucchini Skillet Hash

Whole-wheat rolls

Brownies

Day 2

Breakfast

Black Beans with Salsa on Toast

Apple juice

Snack

Half a whole-wheat bagel with hummus

Lunch

Lentils Soup

Sandwich made with veggie deli slices, lettuce, tomato, mustard, and whole-wheat bread

Tossed salad

Snack

Orange

Dinner

Tempeh Broccoli Sauté

Yams with Cranberries and Apples

Brown rice

Fruit cup

Day 3

Breakfast

Whole grain cold cereal with sliced bananas and rice milk

Pumpkin Spice Muffins

Tea

Snack

Sorbet with Berry Sauce

Lunch

Chunky Ratatouille Sauce over whole-wheat pasta

Fruit cocktail in light syrup

Snack

Pita wedges with Tofu Spread

Dinner

Veggie Confetti Couscous

Tofu Tacos

Cucumber, Mango, and Spinach Salad

Pumpkin Custard Pie

Day 4

Breakfast

Breakfast Rice Pudding

Whole grain toast with apple butter

Snack

Air-popped popcorn topped with Sesame Salt

Lunch

Corn Chowder

Veggie burger on a whole grain bun

Tossed salad with fat-free Italian dressing

Snack

Schoolyard Oatmeal Cookies

Dinner

Tamale Pie

Steamed Asparagus with Raspberry Sauce

Tofu Vegetable Soup

Sliced kiwifruit and grapes

Day 5

Breakfast

Cornmeal Pancakes

Cantaloupe wedges

Calcium-fortified orange juice

Snack

Chocolate Banana Smoothie

Lunch

Kale-and-Rice Chowder

Whole grain roll

Snack

Plum

Dinner

Vegetable Rotini with Ginger Peanut Sauce

Cucumbers with Creamy Dill Dressing

French bread

Day 6

Breakfast

Tofu French Toast

Sliced bananas

Cranberry juice

Snack

Soy yogurt with chopped fruit added

Lunch

Veggie burger on whole-wheat bun

Vegetarian baked beans

Fresh Spinach Salad

Snack

Fresh Collard Apple Juice

Dinner

Homestyle Squash and Pinto Beans with Rice

Warm corn tortillas

Sliced mangoes

Tossed salad

Day 7

Breakfast

Oatmeal topped with cinnamon and soymilk

Honeydew melon

Calcium-fortified orange juice

Snack

Low-fat crackers with hummus

Lunch

Pasta Salad

Karen’s Sloppy Tofu

Baked potato chips

Snack

Fresh Collard Apple Juice

Dinner

Ravioli with Fresh Mushrooms and Tomato Sauce

Creamy Beet Soup

Tossed salad with low-fat vinaigrette

Fruit cup

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