Breakfast: Honey-glazed Greek yogurt parfait with mixed berries. Lunch: Served with salad, spinach-feta-stuffed chicken breast. Dinner: Lemon and dill baked fish with steamed broccoli and quinoa.
Breakfast: Cooked spinach, tomatoes, and onions with scrambled eggs. Lunch: Lentil soup with mixed greens. Dinner: Roasted sweet potatoes and green beans with grilled chicken breast.
Breakfast: A protein powder scoop, spinach, banana, and almond milk smoothie. Lunch: Chickpea, cucumber, cherry tomato, and tahini quinoa salad. Dinner: Baked fish with tomato-olive tapenade, brown rice, and steamed asparagus.
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Breakfast: Made overnight with rolled oats, almond milk, chia seeds, and mixed berries. Lunch: Avocado-turkey wrap with carrot sticks. Dinner: Ginger-soy-sauced tofu with mixed veggies and cauliflower rice.
Breakfast: Pineapple-cinnamon cottage cheese. Lunch: Light olive oil and garlic sauce with spinach and mushroom whole wheat pasta. Dinner: Quinoa-black bean salad with grilled shrimp skewers.
Breakfast: Pineapple-cinnamon cottage cheese. Lunch: Light olive oil and garlic sauce with spinach and mushroom whole wheat pasta. Dinner: Quinoa-black bean salad with grilled shrimp skewers.
Breakfast: Almond butter atop whole-grain bread with banana slices. Lunch: Whole-grain crackers with minestrone soup. Dinner: Mixed greens and lean ground turkey chili.
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