TRIMESTER 1 - WEEK 2
MONDAY
Breakfast
Southwest Scramble Tacos
Scramble 2 eggs with
¼ cup salsa &
1 cup kale
Place scramble into 2 corn or 1 whole wheat taco tortillas
Lunch
Pina colada Greek yogurt parfait
1 cup of Greek yogurt - choose low sugar coconut if you prefer
1 cup diced pineapple
2 tbsp shredded unsweetened coconut
AM Snack
1 cup of sliced peppers
PM Snack
1 banana
TUESDAY
Breakfast
Banana Pancakes
Topped with 1 tbsp maple syrup & ½ cup blueberries
Mash 2 ripe bananas, mix with 2 eggs, ½ cup whole wheat flour and 2 tsp baking powder. Add a drizzle of oil to the skillet and cook on medium heat until cooked through. Makes 4 servings, save leftovers for Thursday, Sunday, freeze one serving)
Lunch
Fresh Mediterranean-style Pasta Salad
1 cup of cooked whole wheat pasta
3 oz chicken,
1 c baby kale
½ cup diced cucumbers
½ cup diced grape tomato
1.5 ounces of diced mozz cheese
¼ cup diced canned or fresh artichokes
Add homemade viniagrette
AM Snack
1 cup of sliced Cucumbers
PM Snack
Cherry chocolate chia pudding (Make ahead of time)
Mix all ingredients together and place in refrigerator 1 hour before consuming.
Mix again before eating.
2 tbsp chia
1 tsp maple syrup
½ cup low fat milk
1 c frozen cherries
1 ounce chopped or chips of dark chocolate
WEDNESDAY
Breakfast
Avocado
Egg
Tast
½ cup raspberries
Toast one slice of whole wheat bread, mash ¼ avocado and top toast, cook one egg to your preference and top on avocado toast
Lunch
Pina colada Greek yogurt parfait
1 cup of Greek yogurt - choose low sugar coconut if you prefer
1 cup diced pineapple
2 tbsp shredded unsweetened coconut
AM Snack
1 banana
PM Snack
1 cup of sliced Cucumbers or bell peppers
THURSDAY
Breakfast
Banana Pancakes
Topped with 1 tbsp maple syrup & ½ cup blueberries
Lunch
Grilled veggie and hummus wrap
Top 1 whole wheat tortilla with ¼ cup hummus, grilled veggies (zucchini, carrots, peppers, red onion)
AM Snack
1 cup sliced peppers
PM Snack
1 grapefruit
FRIDAY
Breakfast
Southwest Scramble Tacos
Scramble 2 eggs with
¼ cup salsa &
1 cup kale
Place scramble into 2 corn or 1 whole wheat taco tortillas
Lunch
Fresh Mediterranean- style pasta salad
1 cup of cooked whole wheat pasta
3 oz chicken
1 cup baby kale
½ cup diced cucumbers
½ cup grape tomato
1.5 ounces of diced mozz cheese
¼ cup diced canned or fresh artichokes
add homemade viniagrette
AM Snack
Cherry chocolate chia pudding (Make ahead of time)
Mix all ingredients together and place in refrigerator 1 hour before consuming.
Mix again before eating.
2 tbsp chia
1 tsp maple syrup
½ cup low fat milk
1 c frozen cherries
1 ounce chopped or chips of dark chocolate
PM Snack
1 cup sliced peppers
SATURDAY
Breakfast
Avocado
Egg
Tast
½ cup raspberries
Toast one slice of whole wheat bread, mash ¼ avocado and top toast, cook one egg to your preference and top on avocado toast
Lunch
Grilled veggie and hummus wrap
Top 1 whole wheat tortilla with ¼ cup hummus, grilled veggies (zucchini, carrots, peppers, red onion)
AM Snack
1 grapefruit
PM Snack
1 cup of sliced Cucumbers or bell pepper
SUNDAY
Breakfast
Banana Pancakes
Topped with 1 tbsp maple syrup & ½ cup blueberries
Lunch
Blackened Salmon Tacos
(3 ounces of blackened salmon, 2 corn or 1 whole wheat taco tortillas, top pineapple slaw)
Pineapple slaw (1 cup shredded cabbage, ½ cup of pineapple diced, ¼ cup of red bell pepper finely chopped, ¼ cup red onion finely chopped, juice of one lime)
AM Snack
Cherry chocolate chia pudding (Make ahead of time)
Mix all ingredients together and place in refrigerator 1 hour before consuming.
Mix again before eating.
2 tbsp chia
1 tsp maple syrup
½ cup low fat milk
1 c frozen cherries
1 ounce chopped or chips of dark chocolate
PM Snack
1 cup of sliced Cucumbers