The Perfect Hair Day Meal Plan

Breakfast
Low-fat Greek yogurt (such as Fage 2%) and add chopped walnuts or 1 tablespoon of ground flaxseed and some fresh strawberries
OR
Steel-cut oatmeal with chopped walnuts or flaxseed
OR
Eggs cooked up any style you like. Better yet, an omelet with an assortment of fresh veggies (make sure to throw in some bell peppers)

Lunch
Fresh salad with quinoa, kale, lentils, and salmon

Snack
1 slice of Ezekiel Bread with organic peanut butter or almond butter
OR
2 hard-boiled eggs
OR
Cottage cheese with fresh berries

Dinner
Pecan Crusted Chicken with butternut squash

½ cup spicy brown mustard
1 tbsp. raw organic honey
1 cup pecans, crushed
4 boneless skinless chicken breasts

Preheat oven to 350 degrees F. In a medium-sized bowl, whisk together the mustard and honey. Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans into a large bowl and set aside. Using a paper towel, remove any excess moisture from the outside of the chicken breasts. Taking one chicken breast at a time, roll the chicken in the mustard-honey mixture and coat on both sides.

Transfer the coated chicken into the chopped pecans and, again, cover both sides. Place the crusted chicken into a greased glass baking dish (you can use coconut oil) and sprinkle each chicken with a little sea salt if desired. Bake 45 minutes or until the chicken juices run clear. Cut the butternut squash up into cubes and bake on high heat on a cookie sheet in the oven until soft, then sprinkle with cinnamon or pumpkin spice.