April 12 – Grilled Cabbage Salad

Breakfast: 2-egg omelet with cheese, ham, green onions, and spinach; cottage cheese; 1 c. blueberry pomegranate juice; coffee

Lunch: leftover chicken and brussels sprouts (of course! still delicious!); 1 banana dipped in melted peanut butter and a few dark chocolate chips for dessert

Dinner: bunless ranch burgers with swiss cheese; grilled cabbage salad; water

Snack: greek yogurt with blueberries and honey

GRILLED CABBAGE SALAD

1/2 head of cabbage, cut into bite-sized chunks
1 c. baby carrots
1/2 onion, chopped
2 Tbsp. minced garlic
salt and pepper to taste (I like lots of pepper)
2 Tbsp. olive oil

Mix all ingredients and wrap in aluminum foil and seal edges. Grill about 10 minutes or until cabbage is soft.