SNATCHED BY STACIE

PESCATARIAN MEAL PLAN WEEK ONE

Dive into Delicious: Week One Snatched Pescatarian Meal Plan!

Week 1 is all about building a strong foundation with light, fresh meals featuring fish and seafood. These dishes are quick to prepare and designed to fit busy schedules. Batch cooking key ingredients like rice and roasted veggies will help you stay on track while minimizing daily cooking.

Tips for Success:

  • Batch Prep Basics: Cook grains, roasted veggies, or beans in advance to pair with seafood dishes throughout the week.

  • Repurpose Leftovers: Use leftover fish in tacos, wraps, or salads for easy next-day meals.

  • Customize for the Family: Let everyone pick toppings for tacos or bowls to make meals fun and flexible.

Week 1 Meal Plan

  • Monday

    • Breakfast: Avocado toast on whole-grain bread with a side of fresh fruit.

    • Lunch: Grilled salmon salad with spinach, cucumbers, and olive oil dressing.

    • Dinner: Garlic butter shrimp with roasted broccoli and brown rice.

  • Tuesday

    • Breakfast: Greek yogurt with granola and sliced bananas.

    • Lunch: Leftover grilled salmon on a bed of mixed greens with lemon vinaigrette.

    • Dinner: Baked cod with roasted carrots and mashed sweet potatoes.

  • Wednesday

    • Breakfast: Smoothie with almond milk, frozen mango, spinach, and protein powder.

    • Lunch: Tuna salad lettuce wraps with a side of sliced cucumbers.

    • Dinner: Shrimp stir-fry with bell peppers, snap peas, and jasmine rice.

  • Thursday

    • Breakfast: Scrambled eggs with spinach and whole-grain toast.

    • Lunch: Mediterranean chickpea salad with cucumber, tomatoes, and a lemon olive oil dressing.

    • Dinner: Lemon herb tilapia with roasted Brussels sprouts and wild rice.

  • Friday

    • Breakfast: Oatmeal with almond milk, cinnamon, and diced apples.

    • Lunch: Leftover shrimp stir-fry with rice.

    • Dinner: Air-fried salmon patties with a side of sautéed green beans and sweet potato fries.

  • Saturday

    • Breakfast: Greek yogurt parfait with granola and fresh berries.

    • Lunch: Shrimp tacos with avocado, shredded cabbage, and lime crema in corn tortillas.

    • Dinner: Veggie-packed seafood soup with white fish and shrimp.

  • Sunday

    • Breakfast: Smoothie bowl topped with granola and fresh strawberries.

    • Lunch: Leftover seafood soup with whole-grain bread.

    • Dinner: Grilled salmon with steamed asparagus and quinoa.

Previous

PESCATARIAN MEAL PLAN
Next

PESCATARIAN WEEK TWO