SNATCHED BY STACIE

PESCATARIAN MEAL PLAN WEEK TWO

Pescatarian Meal Plan Week Two: Enjoy Tasty Dishes!

Week 2 introduces fresh, versatile recipes that are easy to prep and full of flavor. With dishes like seafood pasta and fish tacos, this week offers meals that are great for the whole family. Batch cooking and simple meal rotations will help you save time while keeping variety in your meals.

Tips for Success:

  • Double Recipes: Cook extra portions of soups, stir-fries, or rice to use later in the week.

  • Use the Air Fryer: Roast fish or veggies quickly with minimal cleanup.

  • Add Variety: Swap out seasonings or sauces to keep meals fresh and exciting.

Week 2 Meal Plan

  • Monday

    • Breakfast: Whole-grain toast with almond butter and sliced strawberries.

    • Lunch: Tuna and white bean salad with olive oil and lemon.

    • Dinner: Baked salmon with roasted zucchini and mashed cauliflower.

  • Tuesday

    • Breakfast: Scrambled eggs with diced tomatoes and avocado toast.

    • Lunch: Leftover tuna salad with whole-grain crackers.

    • Dinner: Shrimp and veggie stir-fry with rice noodles and sesame soy sauce.

  • Wednesday

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

    • Lunch: Mediterranean grain bowl with quinoa, chickpeas, cucumber, and tahini dressing.

    • Dinner: Air-fried tilapia with roasted sweet potatoes and green beans.

  • Thursday

    • Breakfast: Greek yogurt with granola and a drizzle of honey.

    • Lunch: Grilled shrimp Caesar salad with whole-grain croutons.

    • Dinner: Cod tacos with avocado, cabbage slaw, and lime crema in corn tortillas.

  • Friday

    • Breakfast: Oatmeal with almond milk, chopped walnuts, and a drizzle of maple syrup.

    • Lunch: Leftover cod tacos with a side of roasted veggies.

    • Dinner: Veggie-packed seafood soup with shrimp, fish, and diced tomatoes.

  • Saturday

    • Breakfast: Avocado toast with red pepper flakes and a boiled egg.

    • Lunch: Shrimp wraps with lettuce, cucumber, and tzatziki in a whole-grain tortilla.

    • Dinner: Baked salmon lasagna with spinach and ricotta.

  • Sunday

    • Breakfast: Smoothie bowl topped with granola and sliced bananas.

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

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

Previous

PESCATARIAN WEEK ONE
Next

PESCATARIAN WEEK THREE