Sunday

Breakfast:
Toasted "Nutty Bread" Sandwich w/Avocado, Spinach, and Watercress

Lunch:
Halibut en Papillote w/Butternut Squash, Carrots, Leeks, Celery, and White Wine

Snack:
Apple Pie Lara Bar


Dinner:
Halibut en Papillote (leftovers)

*Tip: I bought a 12oz. piece of halibut so that I could make it for lunch and then have leftovers for tonight's dinner. This is a good idea for those of you looking for time-saving meal options...as I mentioned earlier, parchment wrapped (en Papillote) fish with veggies can be prepared in advance (up to one day) and is oven-ready when you get home. Make a double batch and you've got lunch for the next day!

*Tip: When using a fish other than Chilean seabass, make sure to julienne or small dice (1/4-1/2" cube) the vegetables, as cooking time will be shorter. While the seabass will become more tender and eventually just fall apart (similar to on-the-bone chicken thighs), salmon (should be slightly pink in the middle when done) and other fish will just dry out.