Amys Dietplan Glutenfree

7/27/2019 Amys Dietplan Glutenfree

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Enjoy Amy’s Gluten Free Diet Plan

and discover a healthy new you!



Many of our customers have said that they have lost weight eating Amy’s...either on their own or with a well-known weight plan such as E-Diets,

Good Housekeeping, Jorge Cruise* or Weight Watchers that recommend Amy’s.So, we got to thinking: Wouldn’t it be great i we had our own Diet Plan?

With the help o Sonoma County dietician, Jill Nussinow, we created The Amy’s Diet.

Amy’s has always been sensitive to the needs and concerns o our customers; that’swhy we have developed The Amy’s Gluten Free Diet , or those who per er or need

to live gluten ree.

We o er a two-week plan where you eat Amy’s gluten ree meals 2-3 times a day,plus lots o ruits and veggies. It’s un, easy to ollow, and you can expect to lose twopounds a week (some people lose more). There is a 1500-calorie and 1800-calorie op-

tion — both ar below the average American diet o 2200-2700 calories, yet stilltasty and satis ying!

Try out our diet and write to us, let us know how you did and send pictures.

Making small changes such as eating more grains, ruits and veggies and simpleexercises (yoga and meditation are also great) will improve your health

and well-being.

Enjoy the Amy’s Gluten Free Diet on the road to a healthier new you!

I you have health concerns, consult a doctor or nutritionist be ore you start this or any diet.

*Jorge Cruise is a weight loss expert and author o the best selling book,“ The 3-Hour Diet”

Diet PlanGLUTEN FREE



BREAKFAST

LUNCH

SNACK

DINNER

DESSERT

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Tofu Scramble1 tangerine1 cup tea or other no-caloriebeverage

Amy’s Brown Rice and VeggiesBowl (Light in Sodium or regular)1 cup carrot sticks with 2 tablespoons light salad dressing

1 / 2 ounce almonds2 tablespoons raisins

Amy’s Roasted Vegetable Tamale2 cups salad greens topped with

Dressing:1 tablespoon balsamic or raspberry vinegar1 teaspoon olive oil

1 / 2 cup peaches (natural pack canned, rozen (de rosted) or resh)

For an extra 300 calories: combine 1 ounce almonds(24 nuts) and 8 ounces soymilk, 1% at milk or non- at

yogurt or a snack.

Ask or support rom your amily!

DAY ONE

Keep track o what you’ve done and how you eel each day.

Today I elt: ___________________ My avorite meal was: _____________

Water: _______________________ Vitamins: _________________________

Exercise: _____________________ Time spent exercising: ____________



BREAKFAST

SNACK

LUNCH

SNACK

DINNER

DESSERT

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Organic Cream of Rice Bowl or 11 / 2 cups o your avorite gluten- ree hot cereal1 / 2 cup 1% milk or soymilk1 / 2 teaspoon cinnamon

1 apple1 ounce string cheese

1 can Amy’s Organic Cream of Tomato Soup(Light in Sodium or regular)

11 / 2 cups mixed green salad1 tablespoon light salad dressing

1 cup plain low at yogurt1 / 2 cup crushed pineapple in juice

(or try organic strawberries,blueberries or peaches)

Amy’s Shepherd’s Pie1 piece o gluten- ree bread1 cup steamed broccoli topped with ½ ounce grated cheese (Cheddar or Parmesan)

1 small pear½ cup plain yogurt with a splash o vanilla extract

For an extra 300 calories: include ½ cup additional cerealat break ast, 1 additional piece gluten- ree bread at lunchor dinner + ½ ounce pumpkin seeds at snack.

Keep all tempting items out o the house, or at least makethem di cult to reach!

DAY TWO

Keep track o what you’ve done and how you eel each day.Today I elt: ___________________ My avorite meal was: _____________

Water: _______________________ Vitamins: _________________________




BREAKFAST

LUNCH

SNACK

DINNER

DESSERT

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Mexcian Tofu Scramble4 ounces orange juice

Amy’s Brown Rice & Veggies Bowl

Combine:2 stalks celery, sliced½ cup cucumber sticks1 tablespoon light salad dressing

1 tablespoon almond butter2 rice cakes or 4 crispy gluten- ree crackers

1 Amy’s Cheese EnchiladaWhole Meal

2 cups spinach topped with 2 teaspoons light salad dressing

1 cup 1% at milk blended with ½ cup rozen organic strawberries

For an extra 300 calories: Add 1 more tablespoon almondbutter and 4 more crackers at snack + a larger smoothie

with another ½ cup milk and ½ cup strawberries or dessert.

Stay out o the kitchen a ter dinner!

DAY THREE



Water: _______________________ Vitamins: _________________________




BREAKFAST

LUNCH

SNACK

DINNER

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Organic Cream of Rice Bowl or 11 / 2 cups o your avorite gluten- ree hot cereal1 cup plain low at or non at yogurt with1 small pear or ½ cup canned pears in juice

2 cups Amy’s Lentil Soup or Black Bean Vegetable Soup1 ounce low at cheese

grated over soup½ cup sliced celery

or cucumber

1 cup low at cottage cheese1 / 2 cup resh or rozen (de rosted) blueberries

Amy’s Rice Macaroni and Cheese11 / 2 cups mixed greens with1 tablespoon vinegar

For an extra 300 calories: 1/2 cup more cottage cheeseat snack + 1 cup more berries a ter dinner.

Remember to eat break ast! It wakes up your metabolism a terhaving slowed down during the night, and keeps you rom

eeling hungry the rest o the day.

DAY FOUR



Water: _______________________ Vitamins: _________________________




BREAKFAST

LUNCH

SNACK

DINNER

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Mexcian Tofu Scramble1 / 2 cup pineapple1 cup 1% milk, soymilk or yogurt

(this can also be blended into a smoothie - drain pineapple be ore blending)

2 cups Amy’s Organic Tuscan Bean & Rice Soup1 slice gluten- ree bread2 cups green salad topped with 1 tablespoon light salad dressing2 teaspoons sunfower seeds

1 / 2 cup celery sticks1 tablespoon light salad dressing

Amy’s Indian Vegetable Korma1 corn tortilla

Combine: 3 / 4 cup sliced cucumber1 / 4 cup chopped tomato2 tablespoons sliced onion3 tablespoons plain yogurt(and chopped cilantro i desired)

These ingredients make the Indian condiment known

as Raita, an Indian condiment that cools the mouth wheneating a spicy dish.

For an extra 300 calories: add 1 more slice o bread atlunch, + 1 ounce low at cheese at snack, + ½ cup ruita ter dinner.

Take a walk at lunch.

DAY FIVE



Water: _______________________ Vitamins: _________________________




BREAKFAST

LUNCH

SNACK

DINNER

DESSERT

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

DAY SIX



Water: _______________________ Vitamins: _________________________


Amy’s Organic Cream of Rice Bowl or 11 / 2 tablespoons raisins + 1 teaspoon cinnamon1 apple1 slice gluten- ree bread, toasted1 cup 1% at milk, low at soymilk or yogurt

1 cup Amy’s Organic Chiliwith Vegetables

1 / 2 ounce reduced at MontereyJack cheese

2 or more cups green salad o your choice

2 teaspoons light dressing

1 / 2 ounce sunfower or pumpkin seeds2 tablespoons raisins

Amy’s Baked Ziti Bowl2 cups green salad1 / 2 ounce eta cheese1 / 4 cup each cucumbers and tomato

Dressing: 11 / 2 teaspoons olive oil1 teaspoon vinegar

1 cup rozen berries, de rosted

For an extra 300 calories: add 1 cup chili at lunch+ 1/2 ounce cheese at lunch + 1 cup milk or non atyogurt at snack.

Drink water o ten! Dehydration slows down your metabolism.



BREAKFAST

LUNCH

SNACK

DINNER

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

1 cup plain non at yogurt with 1 cup rozen berries1 / 2 cup cooked quinoa or gluten- ree cereal with cinnamon2 teaspoons toasted, sliced or slivered almonds

2 cups Amy’s Cream of Tomato Soup (Light in Sodium or regular)

2 cups green salad1 tablespoon light dressing4 gluten- ree crackers

(such as Mary’s Gone Crackers)

1 / 2 ounce raw cashews1 tablespoon raisins

Amy’s Black Bean EnchiladaWhole Meal

2 cups spinach1 tablespoon sesame seeds

Dressing: 2 teaspoons lemon juice1 teaspoon olive oil1 teaspoon red wine vinegar

For an extra 300 calories:add 1 / 2 cup yogurt at break ast

+ 1 cup salad and 1 tablespoon dressing at lunch+ 1 cup 1% milk or soymilk at snack + 1 / 2 cup ruit a ter dinner.

Avoid temptation! Make sure you eat be ore you go to the market.

DAY SEVEN



Water: _______________________ Vitamins: _________________________Exercise: _____________________ Time spent exercising: ____________



BREAKFAST

LUNCH

SNACK

DINNER

DESSERT

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Organic Cream of Rice Bowl or 1½ cups o your avorite gluten- ree hot cereal½ teaspoon cinnamon2 tablespoons raisins (or other dried ruit o your choice)1 small apple, grated or eaten whole1 cup 1% at milk or soy milk

1 cup Amy’s Organic ChunkyTomato Bisque

1 Amy’s Bistro Burger 1 corn or brown rice tortilla2 tablespoons Amy’s Salsa1 or more cups green salad1 tablespoon low at dressing

To make the wrap: Microwave the burgers or hal the recommended time. Remove rom microwave. Coarsely chop,top with salsa, and roll into the tortilla to orm a burrito.Wrap the burrito in a slightly damp towel, put burrito inthe microwave and heat or the remaining time.

3 / 4 ounce almonds2 tablespoons raisins

Amy’s Garden Vegetable Lasagna1 cup steamed broccoli½ cup steamed carrots

2-3 cups green salad with 1 tablespoon low at dressing

1 rozen ruit bar

For an extra 300 calories: include 3 / 4 ounce almonds(18 nuts) + 2 tablespoons raisins at snack and 1 cupsoy or 1% at milk with lunch.

Carry carrot sticks with you to curb hunger.

DAY EIGHT



Water: _______________________ Vitamins: _________________________




BREAKFAST

SNACK

LUNCH

SNACK

DINNER

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Tofu Scramble 2 tablespoons o your avorite Amy’s Salsa , i desired½ cup sliced peaches, pears or 1 apple1 cup 1 % at milk or soymilk

1 orange1 tablespoon cashews

Amy’s Santa Fe Enchilada Bowl1 cup carrots, celery and

cucumbers with 2 tablespoons Amy’s Black Bean Dip (see recipe below) OR1 tablespoon reduced at dressing

½ cup plain yogurt½ cup resh or rozen (de rosted) berries

Amy’s Light in Sodium Brown Rice and Veggie Bowl1 cup Amy’s Chunky Tomato Bisque (Light in Sodium or regular)1 cup resh or rozen veggies cooked with 2 teaspoons o your avorite salt- ree seasoning blend2 cups green salad with added veggies topped with1 tablespoon vinegar + 1½ teaspoons olive oil

For an extra 300 calories: 1 brown rice tortilla with 2 moretablespoons bean dip and ½ ounce cheese to make a mini-wrap

at lunch + ½ cup yogurt and ¼ cup more ruit or snack.

Drink a tea with cinnamon to curb your sweet tooth.

Amy’s Black Bean Dip1 can Amy’s Black Bean Chili1 small onion, chopped1 small tomato, chopped

Combine ingredients in a blender or ood processor with3 tablespoons water. Blend until smooth. For a spicier dip,

add 1 / 4 teaspoon chili powder or 1 / 2 teaspoon chipotle pepper.

DAY NINE



Water: _______________________ Vitamins: _________________________




BREAKFAST

LUNCH

SNACK

DINNER

DESSERT

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

1 cup plain yogurt mixed with 1 cup strawberries or mixed berries2 tablespoons toasted almonds

Amy’s Shepherd’s Pie 3 cups baby spinach sprinkled with

sesame seedscucumber slicesgreen onions

Dressing: 1 tablespoon rice vinegar½ teaspoon sesame oil

1 tablespoon almond butter1 rice cake or 6 crispy gluten- ree crackers2 teaspoons ‘no sugar added’ jam

2 cups Amy’s Fire Roasted Southwestern Vegetable Soup 2 teaspoons grated Parmesan

cheese sprinkled on top1 slice gluten- ree bread,

rubbed with garlic and toasted2 cups salad with 1 tablespoon vinegar2 teaspoons olive oil

1 cup resh or rozen ruit

For an extra 300 calories: ½ cup yogurt at break ast + 1 moretablespoon almond butter and another rice cake or 4 morecrackers or snack + 1 cup 1 % at milk or soymilk a ter dinner.

Relax . . . Focus on your breathing! Take 5 deep breaths(long inhales and exhales).

DAY TEN



Water: _______________________ Vitamins: _________________________




BREAKFAST

LUNCH

DINNER

DESSERT

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Tofu Scramble4 ounces orange juice

2 cups Amy’s Light in Sodium Lentil Soup with ½ cup chopped spinach or chopped resh parsley6 gluten- ree crackers1 cup sliced cucumbers, celery or other veggies with 1 tablespoon reduced at dressing

Amy’s Teriyaki Bowl1½ cups rozen Asian vegetable mix (without sauce), cooked

Fruit smoothie Blend: 1 cup milk or plain yogurt½ cup rozen ruit and ice

(Or just have yogurt and ruit)

For an extra 300 calories: 1 piece o ruit, 1 ounce stringcheese and ¾ ounce almonds or snack in a ternoon+ 1 more cup vegetables at dinner.

Going up? Slimming down! Take the stairs instead o the elevator.

DAY ELEVEN



Water: _______________________ Vitamins: _________________________




BREAKFAST

LUNCH

SNACK

DINNER

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Organic Cream of Rice Bowl or 1½ cups o your avorite gluten- ree hot cereal½ cup sliced resh or rozen strawberries3 tablespoons sliced almonds or other nuts½ cup 1% at milk or soymilk

¾ cup Amy’s RefriedBlack Beans with

2 corn tortillas½ ounce shredded cheese½ cup carrots and cucumbers2 tablespoons o your avorite

Amy’s Salsa

6 gluten- ree crackers1 small apple

Amy’s Baked Ziti Kids Meal3 cups salad2 tablespoons reduced at dressing

For an extra 300 calories: add ½ cup gluten- ree cerealand ½ cup milk at break ast + 1 ounce string cheese or½ cup cottage cheese at snack + 1 cup 1% at milk orsoy milk with dinner.

Be gentle with yoursel . Baby steps add up.

DAY TWELVE



Water: _______________________ Vitamins: _________________________




BREAKFAST

SNACK

LUNCH

DINNER

A LITTLE MORE?

DAILY TIP

DAILY CHECKLIST

Amy’s Organic Cream of Rice Bowl or 1½ cups o your avorite gluten- ree hot cereal1 small apple grated into it1 teaspoon cinnamon1 8 ounce glass o 1% at milk or soymilk

¾ cup cottage cheese½ cup berries, pineapple or other ruit

1 Amy’s Bistro Burger1 medium baked potato with

Amy’s Salsa , lemon juice orlow- at dressing

3 cups salad drizzled with 1 tablespoon vinegar and1½ teaspoon olive oil

Amy’s Roasted Vegetable Tamale1-2 cups steamed mixed veggies topped with

your avorite salt- ree seasoning1 teaspoon olive oil

a squeeze o lime

2 cups shredded cabbage1 tablespoon rice or other

vinegar and a splash o hot sauce

For an extra 300 calories: includeanother ½ cup gluten- ree cereal at break ast + ½ cupcottage cheese and ½ cup ruit at snack + ½ ounce cheeseon baked potato or burger at lunch.

Don’t drink your calories! Sodas and ruit juice are loaded withcalories.

DAY THIRTEEN

Keep track o what you’ve done and how you eel each day.Today I elt: ___________________ My avorite meal was: _____________

Water: _______________________ Vitamins: _________________________




NUTRITIONALBREAKDOWNS

DAY ONECalories 1280Protein (gms) 41Carbohydrates (gms) 159Fat (gms) 60Fiber (gms) 24Sodium (mg) 2055With Lower Sodium

DAY FOURCalories 1320Protein (gms) 77Carbohydrates (gms) 186Fat (gms) 33Fiber (gms) 20Sodium (mg) 2446With Lower Sodium

DAY SEVEN Calories 1310Protein (gms) 40Carbohydrates (gms) 185Fat (gms) 49Fiber (gms) 28Sodium (mg) 2220With Lower Sodium

DAY TENCalories 1577

Protein (gms) 51Carbohydrates (gms) 229Fat (gms) 72Fiber (gms) 35Sodium (mg) 2486With Lower Sodium

DAY THIRTEENCalories 1333Protein (gms) 54

Carbohydrates (gms) 199Fat (gms) 39Fiber (gms) 43Sodium (mg) 1930With Lower Sodium

DAY TWOCalories 1423Protein (gms) 53Carbohydrates (gms) 200Fat (gms 44Fiber (gms) 30Sodium (mg) 2922With Lower Sodium 2222

DAY FIVECalories 1326Protein (gms) 56Carbohydrates (gms) 191Fat (gms) 49Fiber (gms) 24Sodium (mg) 2450With Lower Sodium

DAY EIGHTCalories 1392Protein (gms) 46Carbohydrates (gms) 207Fat (gms) 41Fiber (gms) 39Sodium (mg) 2720With Lower Sodium

DAY ELEVEN Calories 1480


DAY FOURTEENCalories 1390Protein (gms) 39

Carbohydrates (gms) 249Fat (gms) 47Fiber (gms) 34Sodium (mg) 2242With Lower Sodium 2932

DAY THREECalories 1415Protein (gms) 59Carbohydrates (gms) 186Fat (gms) 34Fiber (gms) 30Sodium (mg) 2551With Lower Sodium

DAY SIX Calories 1478Protein (gms) 51Carbohydrates (gms) 228Fat (gms) 45Fiber (gms) 31Sodium (mg) 1890With Lower Sodium

DAY NINECalories 1525Protein (gms) 64Carbohydrates (gms) 183Fat (gms) 47Fiber (gms) 49Sodium (mg) 2007With Lower Sodium

DAY TWELVE Calories 1360




SHOPPING LISTWEEK ONE

Items shown refect purchases or the 1500 calorie-per-day Amy’s Gluten Free Meal Plan .I you would pre er to make any substitutions, make sure to substitute similar Gluten Free items. To ollow the 1800 calorie plan, please purchase the additional items at the end o this list.

AMY’S KITCHEN PRODUCTS Purchase one each o the ollowing unless stated otherwise :

• Amy’s Organic Cream o Rice Bowl (3)• Amy’s To u Scramble Meal• Amy’s Roasted Vegetable Tamale• Amy’s Organic Cream o Tomato Soup• Amy’s Salsa – your choice• Amy’s Brown Rice and Veggie Bowl (2)• Amy’s Mexcian To u Scramble (2)• Amy’s Black Bean Enchilada Whole Meal• Amy’s Black Bean Vegetable or Lentil Soup• Amy’s Rice Macaroni and Cheese• Amy’s Organic Tuscan Bean and Rice Soup• Amy’s Indian Vegetable Korma• Amy’s Organic Chili with Vegetables• Amy’s Shepherd’s Pie• Amy’s Baked Ziti Bowl• Amy’s Chunky Tomato Bisque Soup• Amy’s Cheese Enchilada Whole Meal

FRUITS & VEGETABLES Purchase locally grown and organic when possible.

• 1 pint orange juice • 1 tangerine (or small orange) • 1 package mini carrots • 14 cups salad greens• 1 peach (canned or resh) • 2 apples• 4 cups spinach leaves • 2 pears (canned or resh) • 1 bunch o broccoli • 2 cucumbers• 2 tomatoes• 1 lemon

• 1 medium red onion• Cilantro (i desired) • 1 cup mixed ruit• 3 cups resh or rozen berries• 1 large can pineapple (crushed or cubed) in 100% juice



SHOPPING LISTWEEK ONE

DAIRY Purchase organic when possible.

• 4 cups non at plain yogurt (1 quart) • 1 quart 1% milk or soymilk (i choosing yogurt rather than milk: increase yogurt by

2 cups and decrease milk by 2 cups) • 1½ ounces grated cheese (Parmesan or Cheddar) • 1 ounce string cheese• 1 cup low at cottage cheese•

½ ounce eta cheese• ½ ounce reduced at Monterrey Jack cheese

PANTRY ITEMS

• Almond butter • Corn tortillas• 3 cups quinoa • Gluten- ree hot cereal• Almonds - slivered or sliced • Organic rice cakes (such as Lundberg) • Pumpkin seeds • Gluten Free crackers or bread

• Sunfower seeds (such as Mary’s Gone Crackers) • Olive oil• Sesame seeds• Balsamic vinegar• Cashews• Raisins or other small, dried ruit• Cinnamon• Vanilla extract

A LITTLE MORE?To ollow the 1800 calorie plan, please add the ollowing items:

• 1 ounce (24) almonds• ½ cup ruit• ½ cup quinoa or other gluten- ree cereal• 1 cup chili• ½ ounce pumpkin seeds• ½ cup berries• ½ cup cottage cheese

• 1½ cups mixed ruit• 1½ ounce low at cheese• 3 cups milk• 1 cup salad greens



SHOPPING LISTWEEK TWO

AMY’S KITCHEN PRODUCTS Purchase one each o the below unless stated otherwise : • Amy’s Organic Cream o Rice Bowl (3)• Amy’s Chunky Tomato Bisque Soup• Amy’s Bistro Burger (2)• Amy’s Salsa – your choice• Amy’s Garden Vegetable Lasagna• Amy’s To u Scramble (2)•

Amy’s Santa Fe Enchilada Bowl• Amy’s Roasted Vegetable Tamale• Amy’s Light In Sodium Brown Rice & Veggie Bowl (2)• Amy’s Shepherd’s Pie• Amy’s Fire Roasted Southwestern Vegetable Soup• Amy’s Light In Sodium Lentil Soup• Amy’s Teriyaki Bowl• Amy’s Re ried Black Beans• Amy’s Baked Ziti Kids Meal• Amy’s Organic Cream o Tomato Soup

FRUITS & VEGETABLES Purchase locally grown and organic when possible.

• 1 tangerine (or small orange) • 1 package mini carrots• 16 cups salad greens • 1 peach (canned or resh) • 4 apples • 2 pears (canned or resh) • 1 bunch celery • 2 cucumbers

• 1 bunch o broccoli • green onions• 1 cup resh or rozen mixed veggies • 1 lemon• 4 cups baby spinach leaves • 1 lime• 1 medium baked potato• 3 cups shredded cabbage• garlic clove• Chopped resh parsley or ½ cup chopped spinach• 1½ cups rozen Asian vegetable mix (without sauce) • 3 cups resh or rozen berries• 1 large can pineapple (crushed or cubed)

• 1 cup mixed ruit• 4 ounces orange juice



SHOPPING LISTWEEK TWO

DAIRY Purchase organic when possible.

• 4 cups non at plain yogurt (1 quart) • 1 quart 1% milk or soymilk (i choosing yogurt rather than milk: increase yogurt by

2 cups and decrease milk by 2 cups) • ½ ounce grated cheese (Parmesan or Cheddar) • 2 teaspoons grated parmesan cheese• 1 ounce string cheese•

3

/ 4

cup low at cottage cheese• Frozen ruit bars

ADDITIONAL PANTRY ITEMSI you have already purchased pantry items or Week One, only a ew additional items need to be purchased. All other items come in large quantities and can be used again or Week Two.

• Hot sauce• Salt- ree seasoning blend

• Sesame Oil• Rice Vinegar• No sugar added jam/all ruit perserves (such as Cascadian Farms, Kozlowski)

A LITTLE MORE?To ollow the 1800 calorie plan, please add the ollowing items:

• 1 ounce (24) almonds

• ½ cup berries• ½ cup cottage cheese• 1½ cups mixed ruit• 3 ounces low at cheese• ½ cup ruit• 4 cups milk• 1 cup yogurt



NOTES



WHY BUY AMY’S?

It’s delicious and tastes homemade!Amy’s ood tastes good because it’s made rom the kind o real ood ingredients that

people use in their own kitchens . . . no additives, no MSG, no preservatives,no GMOs and no trans ats. Each burrito and enchilada is hand-rolled,

every pizza crust is hand-stretched and topped, and our ingredients are care ullyplaced in each entrée.

IT’S MADE FROM ORGANIC INGREDIENTS.

Fruits, vegetables and grains are grown organically, the way nature intendedood to grow, without the use o insecticides and other

harm ul chemicals.

EVERYTHING IS VEGETARIAN.

No meat, sh, shell sh, poultry, eggs or peanuts are ever used in any Amy’sproducts. Dairy cheeses are made with pasteurized rBST hormone- ree milk

and do not contain animal enzymes or animal rennet.

SPECIAL DIET? NO PROBLEM.

Amy’s makes several products or people with dietary restrictions.Many o our customers ollow special diets, whether allergy-related or

simply to live a healthier li estyle. Please visit us at www.amys.com or a complete list o products.

LET OUR CUSTOMERS TELL YOU!We get such wonder ul letters! Read some o our many letters rom satis ed

customers on our website — or simply try a delicious Amy’s meal or yoursel .

AMY’S KITCHEN, INC. • P.O. Box 4759, Petaluma, CA 94955www.amys.com

Join the conversation on Facebook! www.facebook.com/AmysGoOrganic

Amy’s is available in natural oods and grocery stores, supermarkets and selected warehouse and club stores throughout the United States, Canada,

Mexico and abroad.

Amys Dietplan Glutenfree

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