Breakfast

Lunch

Dinner

Monday

Hummus and Grilled Vegetable Wrap,

1 Apple, Milk

414cal

Pork Tenderloin with Seasoned Rub, Banana,

Water,

328cal

Pan Seared Salmon with Kale and Apple Salad, Water

620cal

Tuesday

Baked Salmon with Honey Mustard Sauce, Milk/Water

398cal

Egg and Kimchi Rice Bowls,

Water/ Juice

560cal

Chicken Thighs and Couscous with Dill, Water

600cal

Wednesday

Shrimp and Cauliflower Grits,

Banana Milk Shake,

510cal

Spicy Chard Soup,

1 Pomegranate, Water

402cal

Mustard Maple Roasted Salmon, Water

324cal

Thursday

Grilled Chicken with Tomato-Cucumber Salad, Milkshake

320cal

Vietnamese Pork Chops with Ginger Rice, Water/ Coffee

410cal

Roasted Salmon with Shallot Grapefruit Sauce, Water

345cal

Friday

Grilled Chicken with Avocado Pesto,

Milk, Fruits

430cal

Pork Tenderloin Steaks with Wilted Cabbage and Apples, Water

373cal

Grilled Shrimp in Lettuce Leaves with Serrano- Mint Sauce, Water/ Juice

166cal

Saturday

Oven Baked Salmon with Toasted Almond Parsley Salad,

Fruits, Water

177cal

Ribbony Shrimp and Pasta Scampi,

Water

368cal

Steak Frites with Herb Mustard,

Water

460cal

Sunday

Vegetable Noodle Soup, Milkshake

200cal

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce, Yogurt, Water, 490cal

Mexican Chicken Stew,

Water

276cal