Monday Breakfast: Cooked whole rolled oats with whole milk and raspberries Lunch: Salad with romaine lettuce, grilled chicken, broccoli, tomatoes, carrots, and avocado tossed in a vinaigrette dressing made with avocado oil Snack: Carrots and hummus Dinner: Oven-baked salmon, quinoa, and kale salad topped with oranges and avocado, marinated in avocado oil vinaigrette Tuesday Breakfast: Whole wheat toast with almond butter, sliced banana, and honey Lunch: Fish tacos made with pan-fried tilapia on whole wheat tortillas topped with avocado slices, grated cheddar cheese, and salsa Snack: Walnuts and sliced cheddar cheese Dinner: Chili made with ground turkey, black beans, cauliflower, and tomatoes and topped with sliced avocados and Greek yogurt Wednesday Breakfast: Scrambled eggs with shredded cheese and a whole wheat English muffin Lunch: Whole wheat pita with grilled chicken, romaine lettuce, tomatoes, and hummus Snack: Popcorn, lightly salted and topped with melted coconut oil Dinner: Taco salad made with romaine lettuce, ground turkey cooked with taco seasoning, shredded tortilla chips, tomatoes, guacamole, and salsa Thursday Breakfast: Greek yogurt topped with honey, pistachios, and raspberries Lunch: Lentil soup made with spinach, celery, garlic, onion, and carrots Snack: Banana and sliced cheddar cheese Dinner: Seared tuna steaks served with artichokes and brown rice Friday Breakfast: Green smoothie made with kale, celery, oranges, bananas, and whole milk Lunch: Canned tuna on whole wheat bread topped with a slice of swiss cheese, romaine lettuce, and tomato served with a side of fruit salad Snack: Cottage cheese and mixed berries Dinner: New York strip steak with boiled potatoes and oven-roasted broccoli