| Day of the week | Breakfast | Lunch | Dinner |
| Monday | Oats with Greek yoghurt and ¼ cup berries | Quinoa salad with boiled eggs and fresh veggies | Whole wheat pasta with roasted chicken, spinach, bell peppers and low-fat cheese |
| Tuesday | Smoothie with ½ cup blueberries, ½ cup spinach, ¼ cup Greek yoghurt and ¼ cup low-fat milk | Whole grain sandwich with eggs and salad | Stir-fried chicken and vegetables with brown rice |
| Wednesday | Overnight oats (⅓ cup rolled oats, ¼ cup Greek yoghurt, ⅓ cup berries and ¼ teaspoon vanilla extract). Let sit overnight | Chickpeas and fresh vegetables in a whole wheat wrap | Herb-baked salmon with asparagus and cherry tomatoes |
| Thursday | Overnight chia seed pudding (1 cup Greek yoghurt, ½ teaspoon vanilla extract with sliced fruits of your choice). Let sit overnight | Herb-baked salmon with salad | Quinoa, spinach, eggplant and cheese salad |
| Friday | French toast with strawberries | Whole grain sandwich with boiled eggs and salad | Stir-fried tofu and vegetables with brown rice |
| Saturday | Mushroom with zucchini frittata | Stir-fried tofu with brown rice | Chicken burger with salad |
| Sunday | Two-egg omelet with spinach and mushroom | Chickpeas with fresh vegetables in a whole wheat wrap | Scrambled egg and bell peppers on whole wheat tortilla |
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