Breakfast: Quick-cook oatmeal with chopped apricots, pecans, honey and milk.
Snack: Organic Active Greens bar
Lunch: Leftover beef stew with rapini and chopped green olives
Snack: Tortilla chips, brie cheese and salsa
Dinner: Baked salmon with mayo and dill, green salad with pumpkin seeds and avocado
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