Week 2 Day 5 Fri

Friday
Breakfast:
Chocolate-Cherry Buttermilk Scones
Total ORAC points = 1,400

Snack:
One cup raw green beans and 18 pistachios
One cup green tea
Total ORAC points = 4,800

Lunch:
Grilled Chicken and Guacamole Salad
Serve one cup chopped arugula salad with quarter cup grape tomatoes, quarter cup chopped carrots and half cup of salsa. Add four ounces grilled chicken and two tablespoons guacamole. Dress the salad with parsley, squeeze of lime, black pepper and sea salt, all to taste.
Total ORAC points = 3,350

Snack:
Green tea latte. Half cup steamed soy milk with one cup green tea topped with quarter teaspoon cinnamon.
One cup blackberries
Total ORAC points = 4,700

Dinner:
Dijon Salmon and Brussel Sprouts
Broil one cup brussel sprouts sprayed with olive oil (five sprays). Broil four ounces salmon topped with one teaspoon Dijon mustard and one teaspoon soy sauce. Serve with one-third cup black eyed peas mixed with one teaspoon lemon juice, one teaspoon chopped parsley and sea salt to taste.
One glass red wine
Total ORAC points= 15,380

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

Total ORAC points for Friday= 40,530

((recipe))
ngredients:
1 cup white whole wheat flour
1 cup almond meal
1/3 cup turbinado sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup light buttermilk, plus additional for brushing
2 teaspoons almond extract
2 tablespoons safflower oil
1/3 cup dark chocolate chips or chunks
1/2 cup frozen dark cherries, thawed and quartered

Instructions:
1. Preheat oven to 375°F.
2. Line baking sheet with parchment paper.
3. Combine flour, almond meal, sugar, baking powder, baking soda, salt and cardamom in large bowl.
4. Add buttermilk, almond extract and oil. Mix well, until dry ingredients are completely incorporated.
5. Fold in chocolate chips, then very gently fold in cherries using spatula, just until combined. Do not overmix.
6. Drop batter using generous1/4-cup measures onto prepared baking sheet, about one inch apart.
7. Lightly brush surface of scones with buttermilk.
8. Bake 18 to 20 minutes, or until tops are lightly golden brown and firm to the touch.

Makes nine scones.

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