Week 2 day 7 sunday last day

Sunday
Breakfast:
Cinnamon Peanut Butter Toast
Toast one slice of oat nut bread. Serve with one cup of fat-free milk. Spread two teaspoon peanut butter and half teaspoon cinnamon onto toast.
Total ORAC points = 4,400

Snack:
Combine two teaspoons olive oil with two tablespoons lemon juice and drizzle on top of one steamed artichoke.
One cup green tea
Total ORAC points = 11,600

Lunch:
Spinach Feta Salad with Lemon Dressing
Prepare spinach salad with three plum tomatoes and quarter cup red onions. Add four ounces firm tofu and one ounce reduced-fat feta cheese. Dress with two tablespoons lemon juice and salt and pepper to taste.
Total ORAC points = 3,900

Snack:
One Red Delicious apple with eight pecans
One cup green tea
Total ORAC points = 13,300

Dinner:
Sage-Crusted Chicken Tenders and Crispy Kale "Chips"
Total ORAC points = 4,400

Eight cups of lemon water with one ounce oz of lemon juice per cup
Total ORAC points = 3,200

Total ORAC points for Sunday: 40,800

((recipe))
Chicken Tenders
Ingredients:
1 egg white
1 tablespoon sesame seeds
1 tablespoon shelled, roasted sunflower seeds, finely chopped
3?4 teaspoon finely chopped sage
1?8 teaspoon freshly ground black pepper
2 boneless, skinless chicken tenders (two ounces each)
1 tablespoon spicy brown mustard
1 teaspoon honey



Kale "Chips"
Ingredients:
1 1?2 cups packed kale cut into 1 1?2-inch pieces
1 teaspoon minced garlic
1 teaspoon extra virgin olive oil
1?2 teaspoon sesame seeds

Instructions:
1. Preheat the oven to 400?F. Coat a baking sheet with canola oil cooking spray.
2. Place the egg white in a shallow bowl. Combine the sesame seeds, sunflower seeds, sage and black pepper in another small bowl.
3. Using a fork, dip the tenders in the egg white to coat both sides, then dip in the sesame seed mixture, coating both sides.
4. Transfer to one half of the baking sheet and mist the surface of the chicken with cooking spray.
5. Flip the tenders with the fork and mist the other side.
6. Combine the kale, garlic, oil and sesame seeds in a small bowl, tossing to coat. Season with salt and freshly ground black pepper. Transfer to the other half of the baking sheet. (Note: The kale does not need to be in a single layer.)
7. Bake 15 to 17 minutes, or until the chicken is cooked through and the kale is crisp and edges are browned.
8. Flip the tenders and toss the kale halfway through the cooking time.
9. Combine the mustard and honey in a small bowl and serve as a dipping sauce for the tenders.

Makes one serving.

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