By: Allison Reynolds

I woke up this morning and felt great!
I had a glass of water and my green tea first thing.

For breakfast I made oatmeal for myself and both of my kids. I added in some Vietnamese cinnamon, coconut milk and ½ a banana. I thought it was delicious but the kids felt it was a little bland. (I think they have to get out of the cereal for breakfast routine.)
Before I left for work I decided to make a vegetarian chili using kidney, northern, black beans, organic tomatoes and a can of diced tomatoes with chilies. I added a salt free spice mix containing some cayenne pepper and garlic.

Around 10 I had a handful of almonds and by this time about 24oz. of water.

For lunch I had about 1 1/2 cups of the chili I made in the morning.

For snack I had my Ultra Clear Renew shake and an apple.

For dinner I had about a ½ cup of chili, a small tilapia fillet baked with lemon pepper seasoning and topped with onions, red peppers and yellow peppers. Praises again to my daughter for a meal well made!

As for my late nite snack… handful of almonds and water!
Planning ahead for our meals has sparked a new creative process for myself and for Liv. For lunch she made herself spinach and bean soup, a recipe found in the Clear Change booklet. I’m so ecstatic that this process is teaching us new things and also showing how important it is to be responsible for the food that goes into your body.