Day 1: Breakfast: Chia seed pudding with almond milk, topped with fresh berries and a drizzle of honey. Lunch: Grilled chicken salad with mixed greens, cucumbers, avocado, and olive oil vinaigrette. Dinner: Baked salmon with roasted sweet potatoes and steamed broccoli.
Day 2: Breakfast: Oatmeal with ground flaxseeds, walnuts, and blueberries. Lunch: Quinoa bowl with roasted vegetables (zucchini, bell peppers, and carrots) and chickpeas. Dinner: Turmeric chicken stir-fry with spinach, onions, and garlic served with brown rice.
Day 3: Breakfast: Green smoothie with spinach, avocado, cucumber, flaxseed, and unsweetened coconut milk. Lunch: Turkey lettuce wraps with avocado, cucumber, and tomato. Dinner: Grilled shrimp with a quinoa salad featuring mixed greens, cucumber, and a lemon-olive oil dressing.
Day 4: Breakfast: Scrambled eggs with spinach, mushrooms, and turmeric. Lunch: Lentil soup with plenty of vegetables like kale, carrots, and celery. Dinner: Grilled chicken breast with roasted cauliflower and a side of mixed greens.
Day 5: Breakfast: Smoothie bowl with acai, chia seeds, unsweetened almond milk, and granola. Lunch: Tuna salad (using olive oil and lemon) on a bed of spinach, mixed greens, and avocado. Dinner: Baked cod with roasted Brussels sprouts and quinoa.
Day 6: Breakfast: Avocado toast on whole-grain bread with a sprinkle of hemp seeds and red pepper flakes. Lunch: Grilled chicken with a kale salad dressed in olive oil, lemon juice, and garlic.
Day 7: Breakfast: Smoothie with kale, pineapple, chia seeds, and coconut water. Lunch: Grilled salmon with steamed asparagus and a side of quinoa. Dinner: Vegetable stir-fry with tofu, broccoli, bell peppers, and coconut oil.