June, Week 4

(Hover over meals for recipe links)

header_SundayBreakfast: Heuvos Rancheros
Snack: Handful of pistachios, walnuts, almonds, cashews, etc.
Lunch: Tuna Tomato bites
Snack: Bell pepper, carrots, radishes, and celery, hard boiled egg
Dinner: Seafood Penne with asparagus, baby spinach salad
Dessert: Coconut flan
header_MondayBreakfast: Quinoa fried ‘rice’ with bacon, eggs and veggies
Snack: Cut up veggies with avocado
Lunch: Leftover penne and asparagus
Snack: Celery with Almond or other nut butter
Dinner: Turkey Meatballs, steamed broccoli
Dessert: Bowl of strawberries or other berries with 1 tsp maple syrup drizzled on, and cinnamon

Breakfast: Scrambled eggs with sauteed spinach, kale or other greens and mushrooms
Snack: 1/4 cup pistachios and 1/2 cup fresh fruit in season
Lunch: Leftover turkey meatballs on big salad
Snack: 1/3 cup black olives, carrots, celery, radishes, etc.
Dinner: Thai Hot Pot Soup
Dessert: 1/4 cup pistachios, 2-4 squares dark chocolate, herb tea with stevia (optional)


Breakfast: Buckwheat-flax pancakes, 2 pieces bacon or ham on side
Snack: 1/2 Sliced apple with 2 Tbsp nut butter
Lunch: Leftover Thai hot pot soup
Snack: 1/4 cup black olives, fresh veggies, handful of almonds
Dinner: Grilled chicken breasts with herbs (make extra chicken for lunches and snacks), Kale, apple, squash salad
Dessert: 4 squares dark chocolate, dipped in 1 Tbsp nut butter


Breakfast: Open faced gluten free grilled cheese with sliced avocado, natural turkey sausage, and baby spinach
Snack: 1/2 chicken breast, fresh veggies
Lunch: Leftover kale, apple and squash salad with cut up leftover chicken breasts
Snack: Cut up fresh veggies, cashew hummus
Dinner: Grilled grass fed burgers with avocado, tomato and onion; Fennel, arugula and zucchini salad
Dessert: 1/2 cup fresh fruit, herb tea

sitedesign_simplesmartNutrition_19Breakfast: 4 slices natural bacon or 2 patties/links natural turkey sausage, 1/2 cup fresh fruit
Snack: Cashew, pumpkin seeds or other nuts, 2 slices cheese, raw veggies
Lunch: Leftover hamburger from dinner; side salad or fresh veggies
Snack: 1/2 leftover chicken breast with salsa, fresh veggies
Dinner: Mexican Fiesta salad
Dessert: Bowl of fresh blueberries, 2 squares dark chocolate

Breakfast: Dutch baby with fresh fruit, drizzle of maple syrup
Snack: Beef jerky, 1/2 apple or 1/2 cup carrots/celery, etc.
Lunch: Leftover Mexican Fiesta salad
Snack: Pea guacamole with cucumber, red bell pepper, and zucchini slices
Dinner: Chili, large tossed salad
Dessert: 1/2 cup avocado chocolate pudding with raspberries


1 bunch asparagus
4-6 medium to lg Roma tomatoes
1 bunch fennel
2 tomatillos (green mex tomatoes)
baby arugula
1-2 small zucchini
4 red bell peppers
4 medium avocados
2 jalepenos
1 cucumber
1 head leaf lettuce
1 small head Napa cabbage
1 bunch dinosaur kale or baby kale
broccoli or broccolini
1 container mixed baby greens
1 bunch cilantro
fresh basil
3-4 apples
bulb garlic
1 small ‘thumb’ ginger
1-2 red onions
baby bella mushrooms
cashews, pumpkin seeds, other nuts
black olives
canned salmon, canned tuna
gluten free penne
2 cans full fat coconut milk
tamarind sauce
fish sauce
rice wine vinegar
garbanzo flour
frozen peas
can of black beans
can of refried beans
2 cans pinto beans
2 can chopped tomatoes
1 small carton chicken stock
small can mild green chilis
natural turkey sausage
shrimp or chicken
chicken breasts
2 lbs grass fed ground beef