Meal Plan 13

(Hover over meals for recipe links)

header_SundayBreakfast: Dutch Baby with fruit
Snack: ½ cup hummus and cut up veggies
Lunch: Salmon Salad with greens
Snack: Handful raw almonds, cut up veggies
Dinner: Roasted Chicken, sauteed broccolini, cauliflower mashed “potatoes“.
Dessert: Chocolate Lava cakes
header_MondayBreakfast: Salmon-egg-veggie stir-fry
Snack: 1 hard boiled egg with cut up veggies
Lunch: Lettuce wraps with leftover chicken, tomato and avocado, sriracha sauce or 1 Tbsp mayo
Snack: 1/2 avocado with lemon juice, salt and pepper
Dinner: Chili Chicken crockpot dinner (use leftover chicken or chicken thighs)
Dessert: 4 small squares of chocolate, 1/2 apple, 1/2 cup strawberries, blueberries, etc.
header_Tuesday

Breakfast: 1-2 poached eggs, 1 slice toasted Paleo bread with butter, 1/2 cup steamed spinach
Snack: 3-4 pieces natural beef or turkey jerky, veggies
Lunch: Supersalad with 1/2 regular size can tuna or 1 small can tuna, 1 tsp olive and vinegar
Snack: 1 slice Paleo bread with 1 Tbsp nut butter and 1/2 apple or 1/2 cup strawberries
Dinner: Asian Steak Salad, 1/2 cup quinoa with pan browned garlic
Dessert: Banana dipped in melted dark chocolate or herb tea with stevia

header_Wednesday

Breakfast: Breakfast quinoa scramble with bacon and veggies
Snack: 3-4 pieces natural beef or turkey jerky
Lunch: Egg salad in lettuce wraps
Snack: 1/2 medium avocado, with hot sauce
Dinner: Salmon Patties, baby greens salad with olive oil and balsamic vinegar dressing, salt and pepper
Dessert: 1 Cat’s Energy Bar, herb tea with stevia

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Breakfast: Oatmeal with grass fed butter, flax seed, nuts, and fruit with hemp, coconut, or almond milk
Snack: 1-2 hard boiled egg, fresh veggies
Lunch: Baby greens salad with any other veggies, plus 2-3 leftover salmon patties
Snack: Hummus with cucumber slices
Dinner: 1/3 lb grass fed burgers with lettuce, tomato, avocado, Brussels Sprouts with bacon
Dessert: 1-2 Cat’s Energy Bars

sitedesign_simplesmartNutrition_19Breakfast: Paleo or gluten free whole grain toast, avocado, tomato, lettuce
Snack: Handful raw almonds, 2-3 slices raw cheese
Lunch: Leftover hamburger from dinner, cut up fresh veggies
Snack: 1/2 apple with 1 Tbsp almond or other nut butter
Dinner: Grilled chicken or fish and grilled asparagus. Brush with olive oil, sea salt and pepper.
Dessert: Bowl of fresh blueberries, 2 squares dark chocolate
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Breakfast: Buckwheat-flax Pancakes *with fresh berries, 2 slices bacon
Snack: 1/2 avocado smashed up with lemon juice, sriracha sauce. Dip with sliced cucumber, carrots or radishes
Lunch: Leftover fish or chicken from dinner and baby greens tossed salad with olive oil balsamic vinegar
Snack: 3 slices deli sliced turkey, 1/2 apple
Dinner: Asian Ribs, chopped sauteed greens with garlic and lemon
Dessert: Coconut milk flan

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Fresh fruit and berries
Veggies to munch on raw: carrots, cucumber, radishes, zucchini, kohlrabi, turnips, etc.Baby Greens for salads
Leaf lettuce for wraps
Red pepper
Green onions or red onion
Broccolini or Broccoli
Cilantro
Brussels sprouts
2-3 Avocados
2 Tomatoes
Fresh Ginger root
10 or so dates
Hummus
8 oz. dark chocolate or more!
Coconut, hemp, or almond milk
Nuts, pumpkin seeds
Raisins
Cumin, chili powder, mild green chili’s (in can)
100% Buckwheat flour-not a mix
Salmon, fresh, frozen or canned
Whole chicken for roasting or store-roasted version
Chicken thighs or breasts
Grass fed steak (flank is good)
Bacon
Grass fed ground beef or bison
Ribs

*NOTES 
Tip–when making pancakes, make extra and freeze or refrigerate, pop in the toaster to reheat and viola–quickie breakfast. Use leftover pancakes as a ‘burrito’ for eggs, bacon, etc.

 

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