Week 4 Meal Plan

• Monday

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

  • Lunch: Grilled shrimp and avocado bowl with roasted sweet potatoes and quinoa.

  • Dinner: Baked salmon with steamed broccoli and mashed sweet potatoes.

• Tuesday

  • Breakfast: Greek yogurt parfait with granola and sliced bananas.

  • Lunch: Leftover salmon with a small side salad and whole-grain crackers.

  • Dinner: Cod stir-fry with zucchini, carrots, and soy ginger sauce over rice noodles.

• Wednesday

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

  • Lunch: Shrimp wraps with shredded lettuce, cucumber, and a light tzatziki sauce.

  • Dinner: Tuna pasta salad with cherry tomatoes, spinach, and olive oil.

• Thursday

  • Breakfast: Whole-grain toast with almond butter and a drizzle of honey.

  • Lunch: Leftover tuna pasta salad with a side of roasted veggies.

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

• Friday

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

  • Lunch: Lentil soup with a side of whole-grain bread.

  • Dinner: Air-fried tilapia with roasted Brussels sprouts and sweet potato fries.

• Saturday

  • Breakfast: Pancakes made with whole-grain mix, topped with maple syrup and fresh fruit.

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

  • Dinner: Garlic butter shrimp scampi with zucchini noodles.

• Sunday

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

  • Lunch: Leftover shrimp tacos with a side of veggie sticks.

  • Dinner: Grilled salmon with roasted carrots and wild rice.