BREAKFAST
Spinach-Feta Omelette:
Whole eggs
SERVING SIZE: 4 pieces
Spinach
SERVING SIZE: 2 cups
Feta cheese
SERVING SIZE: 2 ounces
Ezekiel bread
SERVING SIZE: 2 slices
Light butter
SERVING SIZE: 2 tsp
SNACK
Kale Protein Shake:
Protein powder
SERVING SIZE: 1 scoop
Unsweetened almond milk
SERVING SIZE: 2 cups
Frozen mango chunks
SERVING SIZE: 1 cup
Kale
SERVING SIZE: 1.5 cup
Blend all ingredients.
LUNCH
Chipotle chicken with cauliflower rice:
Chicken thighs
SERVING SIZE: 6 ounces
Chipotle peppers
SERVING SIZE: 2 tbsp
Cilantro
SERVING SIZE: 1/2 cup
Cauliflower rice
SERVING SIZE: 2 cups
Diced carrots
SERVING SIZE: 1 cup
SNACK
Pecan Parfait:
Greek yogurt
SERVING SIZE: 1.5 cup
Raw honey
SERVING SIZE: 2 tbsp
Pecans
SERVING SIZE: 2 ounces
DINNER
Meatballs and zucchini noodles:
Ground beef
SERVING SIZE: 6 ounces
Spaghetti sauce
SERVING SIZE: 1 cup
Zucchini noodles
SERVING SIZE: 2 cups
Cherry tomatoes
SERVING SIZE: 1 cup
Minced garlic
SERVING SIZE: 1 tsp
Olive oil
SERVING SIZE: 2 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.