Sunday Breakfast: Scrambled egg with whole wheat toast topped with almond butter; served with half a grapefruit Lunch: Seasoned black beans over a bed of brown rice, topped with salsa and a dollop of Greek yogurt; served with a side of purple grapes Dinner: Stir fry with tofu, bell peppers, onions, mushrooms, and water chestnuts over a bed of brown rice; served with an orange Monday Breakfast: Greek yogurt drizzled with honey, topped with chopped walnuts and cherries Lunch: Lettuce wraps made with tofu cooked in peanut butter, soy sauce, vinegar, chili paste, and garlic and topped with peanuts, cilantro, and lime juice Dinner: Whole wheat spaghetti topped with a creamy garlic and mushroom sauce with fresh parsley; served with a side of broccoli Tuesday Breakfast: Breakfast quesadilla (cooked in olive oil) made with eggs, shredded cheddar cheese, and almond flour tortillas, topped with guacamole Lunch: Potato-leek soup served with a side salad with vinaigrette dressing Dinner: Enchiladas made with almond flour tortillas and filled with black beans, chopped and cooked sweet potatoes, and shredded cheddar cheese; served with sliced avocado and a side of grapes Wednesday Breakfast: Green smoothie made with kale, banana, orange, and lime juice Lunch: Burrito bowl with brown rice, romaine lettuce, sofritas (soft tofu scrambled in olive oil and spices), chopped tomatoes, and sliced avocados Dinner: Caprese pasta salad with whole wheat spiral pasta, chopped cherry tomatoes, fresh mozzarella, and fresh basil leaves, tossed in an Italian vinaigrette; served with a side salad topped with vinaigrette Thursday Breakfast: Whole grain blueberry muffin with a bowl of cherries Lunch: Quinoa-lentil salad with green onions, dried cranberries, fresh cilantro, and chopped red onion Dinner: Veggie chili made with stewed tomatoes, black and white beans, broccoli, onion, and garlic; served with an orange Friday Breakfast: Veggie omelet (cooked in olive oil) with tomatoes, onions, mushrooms, kale, and shredded cheddar cheese; served with half a grapefruit Lunch: Spicy falafel on whole wheat pita bread with sliced tomatoes, romaine lettuce, and tzatziki; served with a side of purple grapes Dinner: Broccoli, cheddar, and quinoa casserole; served with a side of purple grapes Saturday Breakfast: Whole wheat bagel with smashed avocado and lime juice; served with a side of cherries Lunch: “Tuna” salad sandwich made with mashed chickpeas, a dab of mayonnaise, smashed avocado, chopped celery, salt, and pepper; served on whole wheat bread with a side of purple grapes Dinner: Spiralized zucchini noodles topped with fried tofu (cooked in olive oil) and green onions; served with a side of cherries and a piece of dark chocolate