Sunday Breakfast: Turkey sausage patty on whole wheat English muffin with 1 slice of cheddar cheese, served with 1 cup strawberries Snack: 1 Tbsp. almond butter and 1 small apple, sliced Lunch: Chicken salad sandwich on whole wheat bread made with low-fat mayo Snack: ½ cup whole-wheat pretzels and 2 Tbsp. hummus Dinner: Baked salmon fillet served with a side of asparagus and yellow squash Monday Breakfast: ¾ cup overnight oats topped with 1 Tbsp. almond butter and ½ cup blueberries Snack: ½ cup trail mix Lunch: 1 cup whole wheat pasta topped with 1 Tbsp. pesto and 3 oz. sliced grilled chicken breast and served with a side garden salad tossed in 1 Tbsp. light vinaigrette Snack: Two rice cakes topped with 2 Tbsp. cashew butter Dinner: ½ cup chicken salad on top of bed of mixed greens tossed in 1 Tbsp. light vinaigrette dressing Tuesday Breakfast: Two-egg omelet with baby spinach, tomatoes, and sweet onion, served with 1 cup of cantaloupe Snack: 1 cup edamame Lunch: 3 oz. baked chicken breast and ½ avocado with salt and lime served with a side salad of mixed greens tossed in 1 Tbsp. light vinaigrette dressing Snack: ½ cup edamame Dinner: 1 cup lentils and 1 slice avocado toast on whole wheat bread Wednesday Breakfast: 2 oat-flour pancakes with 1 Tbsp. maple syrup and 3 large pineapple slices Snack: 1 string cheese and 1 pear Lunch: 3 oz. shredded chicken served in a toasted whole wheat pita topped with tomatoes, lettuce, onion, and sliced avocado Snack: Handful of raw almonds Dinner: Two slices of veggie pizza on a whole-wheat crust (topping suggestions: bell pepper, mushrooms, olives, tomatoes, baby spinach, and onion) Thursday Breakfast: 1 slice avocado toast on whole wheat bread topped with a poached egg Snack: ½ cup Greek yogurt topped with blueberries Lunch: ½ cup black beans and ½ cup brown rice topped with salsa and a dollop of Greek yogurt Snack: 1 hard-boiled egg Dinner: 1 sauteed pork chop and side of ½ baked sweet potato and 8 spears asparagus Friday Breakfast: 2 cups of green smoothie made with kale, mango, banana, pineapple, and whole milk Snack: ½ cup trail mix Lunch: 3 oz. baked salmon fillet served with ½ cup brown rice and a side of fruit salad Snack: ½ cup whole-wheat pretzels and 2 Tbsp. light cream cheese Dinner: 2 fish tacos made with 3 oz. grilled tilapia and served on corn, whole wheat, or almond flour tortillas and topped with shredded carrots, cabbage, diced tomatoes, and sliced avocado Saturday Breakfast: 1 cup sweet potato hash browns topped with a fried egg and a side of mixed berries Snack: 1 green apple and 1.5 oz. low-fat cheddar cheese Lunch: 1 quesadilla made with 2 oz. low-fat cheddar cheese and 2 oz. shredded chicken served with a side of salsa and mixed berries Snack: 2 Tbsp. hummus and ½ sliced bell pepper Dinner: Greek salad made with romaine lettuce, sliced tomatoes, 3 oz. sliced grilled chicken breast, 1 oz. feta cheese, and kalamata olives, and tossed in 1 Tbsp. light vinaigrette dressing