For breakfast, combine 8 ounces nonfat yogurt with 1 cup of papaya, 1 kiwi, and 14 walnut halves.
For lunch, have 1 small whole-wheat pita with a green salad including 1 cup of dark green lettuce, 1 red pepper, 1 cup of tomatoes, ½ cup edamame, and unsalted sunflower seeds sprinkled on top. Dress with olive oil, balsamic vinegar, and pepper.
For dinner, enjoy 4 ounces broiled wild salmon with a yogurt sauce, ½ cup barley and lentils, and 1 cup of steamed asparagus or baby bok choy.
