Breakfast options:

• Mini Frittatas
• Carrot Salad

Work lunches:

• Pastrami, Sharp Cheddar, Dijon Mustard, and Sliced Manzanilla Olives on Whole Wheat Bread (x2)
• Peanut Noodles (x2)

Leftovers for dinners/snacks:

• Bean Chili
• Sautéed Broccoli with Toasted Sunflower Seeds
• Yellow Cake with Chocolate Frosting