1/2 cup plain low-fat Greek yogurt mixed with 1/2 cup fresh raspberries, served alongside a hot scramble made with 1 whole large egg plus 3 large egg whites cooked in a skillet.
4 ounces of leftover boiled skinless chicken leg/thigh meat, served with 1.5 cups of fresh steamed green beans tossed in 1 teaspoon of olive oil and a dash of black pepper.
Fresh salad bowl using raw baby kale and spinach, tomato, radish, cucumber, and celery dressed with 1 tablespoon of olive oil and apple cider vinegar, topped with 0.5 ounces of shredded cheddar cheese.