Lunch
- 3 oz Turkey breast cutlet pan fried with a spritz of olive oil, diced red sweet peppers, and a Tbsp. of white wine. (salt and cracked black pepper added as seasoning)
- Spinach Salad, tomato, diced sweet red peppers and Jabberwock’s Garlic Ranch dressing
Snack
- 2 cups steamed broccoli with 1/4 cup mushrooms sauteed in a spritz of olive oil. Topped with 1/2 Tbsp. butter
- 1 cup cubed cantaloupe
Dinner
- Herbed baked Cod (recipe adapted from Herbed baked Tilapia)
- 1 cup steamed broccoli and cauliflower florets, with 1/2 Tbsp butter
Low Carb Jabberwockey 