Day 34

Breakfast: Banana baked oatmeal with peanut butter

Lunch: My healthy bowl lunch for the week: chickpeas, quinoa, tahini dressing, assorted vegetables (tomatoes, carrots, peppers) (prep time: It took 20 minutes to cook the quinoa and make the dressing and cut the veggies – this is the time it took me to prep lunches for the entire week)

Dinner: Leftover turkey crockpot chili

Snacks: A handful of almonds, sliced pineapple

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