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 |