Low-carb

Monday:

• Breakfast: Scrambled eggs with spinach and feta cheese.

• Lunch: Chicken salad with lettuce, cucumber, avocado, and olive oil & lemon dressing.

• Dinner: Grilled steak with roasted cauliflower and asparagus.

Tuesday:

• Breakfast: Scrambled eggs with spinach and feta cheese.

• Lunch: Chicken salad with lettuce, cucumber, avocado, and olive oil & lemon dressing.

• Dinner: Grilled steak with roasted cauliflower and asparagus.

Wednesday:

• Breakfast: Mushroom, bell pepper, and Swiss cheese omelet.

• Lunch: Tuna salad with celery, mayonnaise, and mixed greens.

• Dinner: Curry chicken with sautéed kale.

Thursday:

• Breakfast: Greek yogurt with nuts and flaxseeds.

• Lunch: Shrimp salad with avocado, arugula, and vinaigrette dressing.

• Dinner: BBQ pork ribs with roasted Brussels sprouts.

Friday:

• Breakfast: Avocado toast on almond bread, topped with poached egg.

• Lunch: Caesar salad with chicken (no croutons).

• Dinner: Pan-seared tilapia with coleslaw.

Saturday:

• Breakfast: Eggs Benedict without the muffin, with hollandaise sauce and asparagus.

• Lunch: Lettuce wrap with turkey, cheddar cheese, tomato, and mayonnaise.

• Dinner: Roast pork loin with cauliflower mash and spinach.

Monday:

• Breakfast: Scrambled eggs with spinach and feta cheese.

• Lunch: Chicken salad with lettuce, cucumber, avocado, and olive oil & lemon dressing.

• Dinner: Grilled steak with roasted cauliflower and asparagus.

Tuesday:

• Breakfast: Scrambled eggs with spinach and feta cheese.

• Lunch: Chicken salad with lettuce, cucumber, avocado, and olive oil & lemon dressing.

• Dinner: Grilled steak with roasted cauliflower and asparagus.

Wednesday:

• Breakfast: Mushroom, bell pepper, and Swiss cheese omelet.

• Lunch: Tuna salad with celery, mayonnaise, and mixed greens.

• Dinner: Curry chicken with sautéed kale.

Thursday:

• Breakfast: Greek yogurt with nuts and flaxseeds.

• Lunch: Shrimp salad with avocado, arugula, and vinaigrette dressing.

• Dinner: BBQ pork ribs with roasted Brussels sprouts.

Friday:

• Breakfast: Avocado toast on almond bread, topped with poached egg.

• Lunch: Caesar salad with chicken (no croutons).

• Dinner: Pan-seared tilapia with coleslaw.

Saturday:

• Breakfast: Eggs Benedict without the muffin, with hollandaise sauce and asparagus.

• Lunch: Lettuce wrap with turkey, cheddar cheese, tomato, and mayonnaise.

• Dinner: Roast pork loin with cauliflower mash and spinach.

Sunday:

• Breakfast: Almond flour pancakes with sugar-free raspberry syrup.

• Lunch: Smoked salmon salad with avocado and cucumber.

• Dinner: Grilled lamb chops with Greek salad (no pita).

Monday:

• Breakfast: Scrambled eggs with bell peppers and avocado.

• Lunch: Grilled chicken Caesar salad (without croutons).

• Dinner: Baked cod with lemon butter and steamed broccoli.

Tuesday:

• Breakfast: Protein smoothie with kale, almond milk, and blueberries.

• Lunch: Tuna salad with celery, mayonnaise, and mixed greens.

• Dinner: Grilled pork chops with sautéed green beans.

Wednesday:

• Breakfast: Omelet with spinach, mushrooms, and goat cheese.

• Lunch: Shrimp salad with avocado, cucumber, and lime dressing.

• Dinner: Beef stir-fry with bell peppers and zucchini noodles.

Thursday:

• Breakfast: Greek yogurt with walnuts and raspberries.

• Lunch: Turkey and cheese lettuce wraps with mustard.

• Dinner: Roasted chicken thighs with Brussels sprouts and garlic.

Friday:

• Breakfast: Avocado toast on low-carb bread, topped with a poached egg.

• Lunch: Cobb salad with chicken, bacon, hard-boiled egg, avocado, and blue cheese dressing.

• Dinner: Grilled salmon with asparagus and hollandaise sauce.

Saturday:

• Breakfast: Cottage cheese with chia seeds and strawberries.

• Lunch: Egg salad with mayo and mustard, served in lettuce cups.

• Dinner: Roast beef with cauliflower mash and sautéed spinach.

Sunday:

• Breakfast: Almond flour pancakes with sugar-free syrup.

• Lunch: Grilled chicken breast with mixed green salad and balsamic vinaigrette.

• Dinner: Stuffed bell peppers with ground turkey and cheese.

Monday:

• Breakfast: Scrambled eggs with cheese and avocado slices.

• Lunch: Grilled shrimp salad with mixed greens, cucumber, and a lemon vinaigrette.

• Dinner: Baked chicken breast with a side of roasted cauliflower and broccoli.

Tuesday:

• Breakfast: Spinach and mushroom omelet.

• Lunch: Tuna salad with mixed greens and a light vinaigrette.

• Dinner: Beef stir-fry with broccoli and bell peppers, served over cauliflower rice.

Wednesday:

• Breakfast: Greek yogurt with flaxseeds and a few blackberries.

• Lunch: Chicken Caesar salad with a low-carb dressing (no croutons).

• Dinner: Grilled pork tenderloin with a side of sautéed green beans.

Thursday:

• Breakfast: Smoothie with almond milk, spinach, protein powder, and a small handful of berries.

• Lunch: Turkey lettuce wraps with avocado and a side of cucumber slices.

• Dinner: Baked salmon with a side of roasted asparagus.

Friday:

• Breakfast: Cottage cheese with chia seeds and sliced peaches.

• Lunch: Egg salad in lettuce wraps with a side of cherry tomatoes.

• Dinner: Grilled steak with a side of sautéed mushrooms and Brussels sprouts.

Saturday:

• Breakfast: Avocado toast on low-carb bread topped with a poached egg.

• Lunch: Shrimp and avocado salad with a lime vinaigrette.

• Dinner: Roasted chicken with a side of cauliflower mash and green beans.

Sunday:

• Breakfast: Almond flour pancakes with sugar-free syrup.

• Lunch: Grilled chicken salad with mixed greens, avocado, and a light balsamic vinaigrette.

• Dinner: Stuffed bell peppers with ground beef, cheese, and a side of mixed vegetables.