Breakfast: vanilla shakelogy with organic mango
Snack: 1.5 servings peanut butter pretzels
Snack: 2 oz gouda
Lunch: leftover chicken, veggies, and quinoa
Snack: 1 piece sourdough toast with homemade chicken salad
Dinner: homemade tacos on organic baked corn tortillas
Dessert: rice cream sandwich
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