Monday, Nov 30 - Sunday, Dec 6

BREAKFAST

Spinach-Feta Omelette:

Whole eggs

SERVING SIZE: 2 pieces

Spinach

SERVING SIZE: 1 cup

Feta cheese

SERVING SIZE: 1 ounce

Ezekiel bread

SERVING SIZE: 1 slice

Light butter

SERVING SIZE: 1 tsp

SNACK

Kale Protein Shake:

Protein powder

SERVING SIZE: 3/4 scoop

Unsweetened almond milk

SERVING SIZE: 1 cup

Frozen mango chunks

SERVING SIZE: 1/2 cup

Kale

SERVING SIZE: 1 cup

Blend all ingredients.

LUNCH

Chipotle chicken with cauliflower rice:

Chicken thighs

SERVING SIZE: 4.5 ounces

Chipotle peppers

SERVING SIZE: 1 tbsp

Cilantro

SERVING SIZE: 1/4 cup

Cauliflower rice

SERVING SIZE: 1 cup

Diced carrots

SERVING SIZE: 1/2 cup

SNACK

Pecan Parfait:

Greek yogurt

SERVING SIZE: 3/4 cup

Raw honey

SERVING SIZE: 1 tbsp

Pecans

SERVING SIZE: 1 ounce

DINNER

Meatballs and zucchini noodles:

Ground beef

SERVING SIZE: 4 ounces

Spaghetti sauce

SERVING SIZE: 1/2 cup

Zucchini noodles

SERVING SIZE: 1 cup

Cherry tomatoes

SERVING SIZE: 1/2 cup

Minced garlic

SERVING SIZE: 1 tsp

Olive oil

SERVING SIZE: 1 tbsp

Season meat and shape into meatballs. Cover in spaghetti sauce and bake or simmer on the stove. Cut zucchini into noodles and cook in olive oil, garlic and salt. Add tomatoes and simmer for a minute.

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