Week 4 Meal Plan
- Groceries
- 2.5lbs chicken
- 2lbs ground turkey
- 1lb grass fed beef
- 1 package uncured turkey bacon
- 2 cans wild caught salmon
- 1 dozen eggs
- kale
- spinach
- green apples
- zucchini
- 2 red peppers
- green pepper
- celery
- onion
- coconut milk
- almond butter
- broccoli
- fresh berries
- green onion
- crushed organic tomatoes
- coconut flour
- marinara sauce
- avocado
- hummus
- cucumber
- salsa
- nuts: slivered almonds, flax seeds, hemp seeds, sunflower seeds, cashews, coconut flakes
- lemon
- black beans
- Monday
- B:
- green smoothie (1/2 apple, 1/2 can coconut milk, handful of kale & spinach, stevia to taste)
- S:
- handful cashews
- L:
- salad with hard boiled eggs
- D:
- curry spiced turkey burgers with sauteed zucchini and red peppers
- Tuesday
- B:
- 2 eggs cooked in coconut oil with slice of turkey bacon
- S:
- apple with almond butter
- L:
- leftover turkey burgers with kale salad
- D:
- salmon cakes with steamed broccoli
- Wednesday
- B:
- bird seed cereal with fresh berries and coconut milk
- S:
- perfect protein shake
- L:
- leftover salmon cakes with kale salad
- D:
- chicken stir fry
- Thursday
- B:
- green smoothie
- S:
- handful of nuts and coconut flakes
- L:
- leftover chicken stir fry with kale salad
- D:
- grass fed beef chili
- Friday
- B:
- 2 eggs with turkey bacon
- S:
- veggies with hummus
- L:
- leftover chili with kale
- D:
- chicken strips salad (dip chicken in egg and bread with coconut flour- fry in coconut oil)
- Saturday:
- B:
- “bird seed” cereal with fresh berries and coconut milk
- S:
- apple with almond butter
- L:
- leftover chicken strips
- D:
- turkey meatballs with marinara with grilled veggies
- Sunday:
- B:
- tex mex breakfast- 2 scrambled eggs with avocado, turkey bacon and salsa
- S:
- handful nuts and coconut flakes
- L:
- leftover meatballs
- D:
- big salad with crumbled turkey bacon
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