Lunch: Spinach and Spring Mixed Salad with tomatoes, grilled Mahi Mahi, top with Mango Salsa  and lemon vinaigrette.

Ground turkey/ portobello mushrooms/ rotell tomatoes/ black beans.

Asparagus, carrots, onions, quinoa and Vegan Valley Sauce. It’s a cheese sauce, but no cheese. See picture of the vegan cheese sauce. Bon Appetit.!

Breakfast: 2 egg white omelette with spinach, onions, bell peppers, kale and left over salmon from last night’s dinner.

Salmon, asparagus, and julienne squash, zucchini, and carrots.

Sautéed shrimp broccoli green beans tomatoes and Iacinato kale and green peppers and asparagus.

Lunch: Shrimp, peppers, Kale, grilled broccoli, onions, mushrooms, green beans and asparagus with quinoa.

Lunch: Quinoa and Chia Seed Wrap with 3 slices of Boar’s Head Oven Roasted Gold Turkey, Purple Kale, Red onions, bell peppers, tomatoes, falafel spread  and organic salsa. also with broccoli and pear slices.

Baked Salmon on bed of Spinach, red onions and mushrooms. Marinated with olive oil and organic tamari soy sauce. Protein for two days .

Ground Turkey with spinach, bell pepper, onions, & celery, black beans and tomatoes on the side. Excellent source of protein and veggies no carbs for those of you trying to hold onto your muscle and drop body fat.

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