Monday

• Breakfast: Greek yogurt with sliced almonds and a drizzle of honey
• Lunch: Grilled chicken salad with mixed greens, cherry tomatoes, and balsamic vinaigrette
• Dinner: Baked salmon with quinoa and steamed asparagus

Tuesday

• Breakfast: Oatmeal with sliced bananas and a sprinkle of cinnamon
• Lunch: Turkey and avocado wrap with lettuce and mustard
• Dinner: Stir-fried tofu with broccoli, bell peppers, and brown rice

Wednesday

• Breakfast: Scrambled eggs with spinach and feta cheese
• Lunch: Lentil soup with a side of whole grain crackers
• Dinner: Grilled shrimp with zucchini noodles and marinara sauce

Thursday

• Breakfast: Smoothie with spinach, banana, almond milk, and protein powder
• Lunch: Quinoa salad with roasted vegetables and a lemon-tahini dressing
• Dinner: Baked chicken breast with sweet potato and green beans

Friday

• Breakfast: Cottage cheese with sliced peaches and a sprinkle of chia seeds
• Lunch: Grilled vegetable wrap with hummus
• Dinner: Turkey chili with kidney beans and a side of mixed greens

Saturday

• Breakfast: Whole grain toast with avocado and poached eggs
• Lunch: Grilled chicken Caesar salad with light dressing
• Dinner: Baked cod with quinoa and roasted Brussels sprouts

Sunday

• Breakfast: Chia seed pudding with mixed berries
• Lunch: Vegetable stir-fry with tofu and brown rice
• Dinner: Grilled turkey burgers with lettuce wraps and sweet potato fries