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WEIGHT LOSS MEAL PLAN WEEK THREE

Snatched Weight Loss Meal Plan: Week Three

Week 3: Fresh Flavors, Easy Options

Week 3 brings fresh, vibrant flavors with easy meals you can prepare ahead or cook quickly. From protein-packed bowls to flavorful stir-fries and soups, this week is designed to make healthy eating simple and satisfying. Use batch cooking and versatile ingredients like roasted veggies or grilled chicken to minimize time in the kitchen while keeping meals exciting.

Tips for Success:

  • Prep Once, Eat Twice: Make extra servings of stir-fries and soups to save time on busy days.

  • Use the Air Fryer: Quickly roast veggies, chicken, or fish for meals with minimal cleanup.

  • Add Variety with Toppings: Customize bowls or salads with different dressings, seeds, or nuts to keep meals fresh.

Week 3 Meal Plan

  • Monday

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

    • Lunch: Grilled chicken salad with cucumbers, cherry tomatoes, and olive oil dressing.

    • Dinner: Lemon garlic shrimp with roasted zucchini and wild rice.

  • Tuesday

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

    • Lunch: Veggie-packed lentil soup with whole-grain crackers.

    • Dinner: Turkey meatballs with roasted broccoli and cauliflower rice.

  • Wednesday

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

    • Lunch: Leftover lentil soup with a small side salad.

    • Dinner: Baked salmon with garlic butter, roasted carrots, and mashed sweet potatoes.

  • Thursday

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

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

    • Dinner: Stir-fried tofu (or chicken) with snap peas, carrots, and rice noodles in a sesame sauce.

  • Friday

    • Breakfast: Greek yogurt with granola and fresh fruit.

    • Lunch: Leftover turkey meatballs with roasted veggies.

    • Dinner: Air-fried cod with steamed green beans and brown rice.

  • Saturday

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

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

    • Dinner: Baked chicken thighs with roasted Brussels sprouts and mashed cauliflower.

  • Sunday

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

    • Lunch: Leftover chickpea salad with a side of whole-grain bread.

    • Dinner: Veggie stir-fry with tofu (optional) and jasmine rice.

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WEIGHT LOSS WEEK TWO
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WEIGHT LOSS WEEK FOUR