Breakfast

Green Glow Omelette – spinach, basil, courgette, parsley, egg whites plus one whole egg, cherry tomatoes and lemon-olive oil.

Protein Shake
Cacao Mushroom Blend – cacao powder, lion’s mane, banana, almond butter, pea protein, cinnamon, almond milk.

Lunch
Rainbow Buddha Bowl – quinoa, roasted sweet potato, red cabbage, broccoli, crispy tempeh, avocado, chickpeas, tahini-lime dressing.

Afternoon Snack
Almond Butter Protein Bites – dates, almond butter, cocoa, chia seeds, vanilla, crushed almonds and melted chocolate.

Dinner
Mediterranean Lemon Chicken with Herby Cauliflower Rice Green olives, parsley, mint, pine nuts and roasted pepper and tomato sauce.

Breakfast
Turmeric Tofu Scramble – crumbled firm tofu, turmeric, black salt, spinach, mushrooms, red onion, nutritional yeast, avocado on the side.

Protein Shake
Matcha Hemp Blend – matcha powder, hemp seeds, frozen banana, pea protein, spinach, oat milk, a touch of vanilla.

Lunch
Harvest Grain Bowl – farro, roasted beets, kale massaged with lemon, walnuts, orange segments, crumbled feta (optional), apple cider vinaigrette.

Afternoon Snack
Spiced Roasted Chickpeas – chickpeas tossed in olive oil, smoked paprika, cumin, and a pinch of cayenne, roasted crisp.

Dinner
Miso-Glazed Eggplant with Coconut Brown Rice – eggplant roasted with miso-ginger glaze, sesame seeds, scallions, served over brown rice cooked in coconut milk with steamed bok choy.

Breakfast
Berry Chia Overnight Oats – rolled oats, chia seeds, almond milk, mixed berries, ground flax, a drizzle of maple syrup, sliced almonds.

Protein Shake
Green Machine – spinach, pineapple, banana, pea protein, ginger, coconut water.

Lunch
Mediterranean Lentil Salad – green lentils, cucumber, cherry tomatoes, red onion, kalamata olives, parsley, mint, lemon-oregano dressing, crumbled goat cheese (optional).

Afternoon Snack
Veggie Sticks with Herbed White Bean Dip – carrots, celery, bell pepper with a dip of blended cannellini beans, garlic, lemon, olive oil, fresh herbs.

Dinner
Herb-Crusted Salmon with Roasted Root Vegetables – salmon topped with parsley, dill, whole-grain garlic breadcrumbs, served alongside roasted carrots, parsnips, and Brussels sprouts.