DescriptionBeef: Lean cuts such as sirloin (including ground), tenderloin.
Poultry (skinless): Cornish hen, turkey bacon, turkey breast, chicken breast. Seafood: All types of fish and shellfish.
Pork: Boiled ham, Canadian bacon, tenderloin. Veal: Chop, cutlet, top round.
Luncheon meat: Fat-free or low-fat.
Cheese (fat-free or low-fat): American, Cheddar, cottage cheese, cream cheese substitute (dairy-free), feta.
Nuts: Peanut butter, peanuts, pecans, pistachios.
Eggs: Whole eggs are not limited unless otherwise directed by your doctor. Use egg whites and egg substitute as desired.
Tofu: Use soft, low-fat, or light varieties.
Vegetables and legumes: Artichokes, asparagus, beans and legumes, broccoli, cauliflower, celery, cucumbers, eggplant, lettuce, mushrooms, spinach, tomatoes, zucchini.
Fats: Canola and olive oils.