Sunday Breakfast: Bowl of cooked whole rolled oats topped with almond butter and berries Lunch: Greek salad with romaine lettuce, sliced tomatoes, grilled chicken, feta cheese, and kalamata olives Dinner: Pork tenderloin served with mashed sweet potatoes and asparagus Monday Breakfast: Greek yogurt topped with a drizzle of honey and berries Lunch: Tuna salad sandwich (light on the mayonnaise) on whole wheat bread with a side of oven-roasted potatoes Dinner: Chicken and kale salad marinated in a tahini + vinegar dressing topped with orange slices, avocado slices, and oven-roasted potatoes Tuesday Breakfast: Breakfast sandwich on whole wheat bread with a scrambled egg, a slice of cheddar cheese, and turkey bacon Lunch: Tomato soup with half a grilled cheese sandwich (cooked in olive oil) and a small side salad topped with vinaigrette Dinner: Stir fry with shrimp, bell peppers, broccoli, garlic, and onion over a bed of brown rice Wednesday Breakfast: Bowl of cottage cheese and sliced pineapple Lunch: Grilled quesadilla on almond flour tortillas with sliced chicken breast, shredded cheddar cheese, and pico de gallo, topped with avocado slices and salsa; served with a small bowl of fruit salad Dinner: Pizza baked on a crust made from whole wheat flour and topped with tomato sauce, shredded mozzarella cheese, bell peppers, mushrooms, onion, and broccoli Thursday Breakfast: Avocado toast on whole wheat bread and a bowl of pineapple Lunch: Leftover whole wheat pizza and a side salad topped with vinaigrette Dinner: Baked sweet potato topped with ground turkey cooked in taco seasoning, salsa, and chopped bell peppers and onions; served with an apple Friday Breakfast: Scrambled eggs (cooked in olive oil) with turkey sausage links and grilled peppers and onions Lunch: Tuna salad on top of a green salad made with romaine lettuce and topped with a vinaigrette dressing Dinner: Grilled shrimp (cooked in olive oil) served with a side of brown rice and broccoli and a bowl of berries Saturday Breakfast: Two-egg omelet with turkey bacon, shredded cheddar cheese, and chopped onion and bell pepper Lunch: Pasta salad made with whole wheat bow-tie pasta, cherry tomatoes, chopped bell peppers, kalamata olives, and grilled chicken slices, tossed in a vinaigrette dressing Dinner: Ground turkey tacos served on almond flour tortillas topped with shredded romaine lettuce, chopped cherry tomatoes, pico de gallo, and guacamole; served with a side of fruit salad