Breakfast: Greek yogurt with berries and a sprinkle of almonds.
Lunch: Grilled chicken salad with mixed greens, cucumbers, and tomatoes, dressed with olive oil and vinegar.
Dinner: Baked salmon with steamed broccoli and quinoa.
Breakfast: Oatmeal topped with sliced bananas and walnuts.
Lunch: Turkey and avocado wrap with whole grain tortilla and spinach.
Dinner: Stir-fried tofu with mixed vegetables served over brown rice.
Breakfast: Scrambled eggs with spinach and tomatoes.
Lunch: soup with a side of mixed greens salad.
Dinner: Grilled shrimp skewers with roasted Brussels sprouts and sweet potatoes.
Breakfast: Smoothie made with spinach, berries, Greek yogurt, and a splash of almond milk.
Lunch: Quinoa salad with chickpeas, bell peppers, and feta cheese.
Dinner: Baked chicken breast with roasted asparagus and quinoa.
Breakfast: Whole grain toast with avocado spread and sliced tomatoes.
Lunch: Grilled vegetable wrap with hummus in a whole-grain tortilla.
Dinner: Baked cod with steamed green beans and brown rice.
Breakfast: Greek yogurt parfait with granola and mixed berries.
Lunch: Turkey chili with a side of mixed greens salad.
Dinner:Stir-fried beef with broccoli and bell peppers served over cauliflower rice.
Breakfast: Scrambled eggs with sautéed spinach and mushrooms.
Lunch: Quinoa and black bean salad with diced avocado and salsa.
Dinner: Grilled tofu with roasted vegetables and wild rice.
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