BREAKFAST

Scrambled eggs and sweet potato

Whole eggs

SERVING SIZE:

4 pieces

Sweet Potato

SERVING SIZE:

1 cup

Panela Cheese

SERVING SIZE:

2 oz

Spread avocado toast. Top it with cooked egg.

Spread almond butter and cottage cheese on English Muffin

1 cup

SERVING SIZE:

Cottage cheese

2 tbsp

SERVING SIZE:

Almond butter

2 pieces

SERVING SIZE:

English Muffin

Protein loaded English Muffin

SNACK

Season ground turkey and shape it into a meatloaf. Bake until well done. Prepare quinoa according to packaging instructions. Steam green beans.

LUNCH

Turkey Meatloaf with quinoa and green beans

Ground turkey

SERVING SIZE:

6 ounces

Quinoa

SERVING SIZE:

1 cup

Green Beans

SERVING SIZE:

2 cups

Unflavored gelatin

SERVING SIZE:

4 ounces

Blend almond milk, mango and protein powder. Set aside. Heat 1/2 cup of water in a sauce pan, once water is boiling add unflavored gelatin until completely dissolved. Add gelatin mixture to blended mixture and stir well. Pour into any container of your preference and refrigerate for at least 4 hours.

1 scoop

SERVING SIZE:

Protein Powder

1 cup

SERVING SIZE:

Mango

2 cups

SERVING SIZE:

Unsweetened almond milk

Protein mango jello

SNACK

Lemon juice

SERVING SIZE:

1 lemon

Spinach

SERVING SIZE:

3 cups

Apple, chopped

SERVING SIZE:

1 apple

Walnuts

SERVING SIZE:

2 ounce

Dried cranberries

SERVING SIZE:

4 tbsp

Goat cheese

SERVING SIZE:

2 ounce

Vinaigrette salad dressing

SERVING SIZE:

4 tbsp

Season fish with salt. Prepare sauce by mixing garlic, melted butter, lemon juice and parsley. Cover the fish in sauce and cook in a pan. Salad: Mix spinach, chopped apple, walnuts, cranberries and goat cheese. Drizzle with apple cider vinegar and olive oil.

White Fish

SERVING SIZE:

6 ounces

Minced garlic

SERVING SIZE:

1 tsp

Light butter

SERVING SIZE:

2 tbsp

DINNER

Garlic butter fish and spinach-apple salad

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