Day 1 — Grateful

Inspiration Bible Verse:
Psalm 107:1, NIV “Give thanks to the Lord, for he is good; his love endures forever.”

Breakfast: Overnight Oats with Berries

Ingredients:

• 1 cup rolled oats
• 1 cup almond milk
• 1 tablespoon chia seeds
• 1/2 cup mixed berries (fresh or frozen)
• 1 tablespoon maple syrup (optional)

Instructions:

1. In a jar or bowl, combine oats, almond milk, and chia seeds. Stir well.
2. Add the mixed berries on top.
3. Cover and refrigerate overnight.
4. In the morning, stir and add maple syrup if desired.

Lunch: Quinoa and Black Bean Salad

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine quinoa, black beans, cherry tomatoes, avocado, and cilantro.
2. Drizzle with lime juice and season with salt and pepper.
3. Toss gently to combine and serve chilled or at room temperature.

Dinner: Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened.
2. Add garlic and cumin, cooking for another minute.
3. Stir in lentils, vegetable broth, and diced tomatoes.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
5. Season with salt and pepper before serving.

Snack: Apple Slices with Almond Butter

Ingredients:

• 1 apple, sliced
• 2 tablespoons almond butter

Instructions:

1. Core and slice the apple.
2. Serve with almond butter for dipping.