7 Days Of Recipe & Meals Inspiration!

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1 7 Days Of Recipe & Meals Inspiration!

2 Mon Tue Wed Thu Fri Sat Sun Breakfast Blueberry Zucchini Breakfast Cookies Grapes & Almonds Mango Oat Smoothie Hard Boiled Eggs Blueberry Zucchini Breakfast Cookies Grapes & Almonds Mango Oat Smoothie Hard Boiled Eggs Blueberry Zucchini Breakfast Cookies Grapes & Almonds Mango Oat Smoothie Hard Boiled Eggs Blueberry Zucchini Breakfast Cookies Grapes & Almonds One Pan Hawaiian Salmon One Pan Roasted Veggies & Chicken Spinach Lentil Curry Asian Meatballs with Cauliflower Rice Grilled Mediterranean Chicken Kabobs Sausage and Veggie Foil Packets Deli Snack Box Lunch Herb & Garlic Quinoa Herb & Garlic Quinoa Apple Apples & Almonds Cottage Cheese Apples & Almonds Cottage Cheese Apples & Almonds Toasted Trail Mix Toasted Trail Mix Snack 2 Orange Orange Dinner One Pan Roasted Veggies & Chicken Spinach Lentil Curry Asian Meatballs with Cauliflower Rice Grilled Mediterranean Chicken Kabobs Herb & Garlic Quinoa Sausage and Veggie Foil Packets Classic Tacos One Pan Hawaiian Salmon Herb & Garlic Quinoa

3 ALN items Fruits Vegetables Bread, Fish, Meat & Cheese 4 Apple 7 Banana 2 cups Blueberries 4 cups Grapes 1 3/4 Lemon 1 Lime 4 Navel Orange 2 cups Pineapple Breakfast 1/4 cup Maple Syrup Seeds, Nuts & Spices 3 3/4 cups Almonds 1 1/2 tsps Cumin 2 tbsps Curry Powder 1/2 tsp Garlic Powder 1/4 cup Ground Flax Seed 1 cup Hemp Seeds 1 tbsp Italian Seasoning 1 tsp Onion Powder 1 tbsp Oregano 1 tsp Paprika 1 1/4 cups Pumpkin Seeds 2 cups Raw Peanuts 1/4 tsp Red Pepper Flakes 2 1/4 tsps Sea Salt 0 Sea Salt & Black Pepper 1/4 cup Sesame Seeds Frozen 6 cups Frozen Mango 6 cups Baby Spinach 1 head Cauliflower 2 1/2 cups Cherry Tomatoes 1/2 cup Cilantro 2 ears Corn On The Cob 9 Garlic 2 tbsps Ginger 1 cup Green Beans 1/2 head Green Lettuce 3 stalks Green Onion 2 cups Parsley 6 Red Bell Pepper 1 cup Red Onion 1 Sweet Potato 2 Tomato 1 Yellow Bell Pepper 1 Yellow Onion 1 Yellow Potato 7 Zucchini Boxed & Canned 1 cup Jasmine Rice 2 cups Lentils 1 cup Organic Coconut Milk 1/2 cup Organic Vegetable Broth 2 cups Quinoa 1 3/4 ozs Whole Grain Crackers Baking 1 1/3 tbsps Baking Powder 3 cups Oat Flour 4 3/4 cups Oats 1 cup Organic Raisins 1 oz Cheddar Cheese 1 lb Chicken Breast 8 ozs Chicken Drumsticks 8 Corn Tortilla 1 lb Extra Lean Ground Beef 12 ozs Lamb Sausage 1 lb Lean Ground Pork 1 lb Salmon Fillet 3 1/2 ozs Sliced Turkey Breast Condiments & Oils Cold Other 1 tbsp Avocado Oil 1 tbsp Coconut Aminos 1 cup Coconut Oil 1/2 cup Extra Virgin Olive Oil 1 tbsp Red Wine Vinegar 1 tbsp Sesame Oil 1 cup Cottage Cheese 11 Egg 6 cups Unsweetened Almond Milk 8 Barbecue Skewers 3 1/2 cups Water

4 Blueberry Zucchini Breakfast Cookies 11 ingredients 45 minutes 8 servings 1. Preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper. 2. In a bowl, mash the banana using the back of a fork. Then whisk in the egg, coconut oil, maple syrup and zucchini. 3. In a separate bowl, mix together the oat flour, oats, baking powder, hemp seeds and flax. Add to the wet mixture until thoroughly combined. Gently fold in the blueberries. 4. Scoop the batter onto the baking sheet, making cookies of about 4 to 5 inches wide. Bake for 35 to 40 minutes or until golden brown. Enjoy! 1 Banana 1 Egg (large, room temperature) 1/4 cup Coconut Oil (melted) 1 tbsp Maple Syrup 1 Zucchini (small, shredded) 3/4 cup Oat Flour 1 cup Oats (quick or traditional) 1 tsp Baking Powder 2 tbsps Hemp Seeds 1 tbsp Ground Flax Seed 1/2 cup Blueberries (fresh or frozen)

5 Grapes & Almonds 2 ingredients 5 minutes 1 serving 1. Combine grapes and almonds together in a bowl. 2. Happy snacking! 1 cup Grapes 1/4 cup Almonds

6 Mango Oat Smoothie 6 ingredients 5 minutes 2 servings 1. Throw all ingredients into a blender. Blend well until smooth. 2. Divide into glasses and enjoy! 2 cups Frozen Mango 1 Banana 1/4 cup Oats 2 cups Unsweetened Almond Milk 2 tbsps Hemp Seeds 1/4 Lemon (juiced)

7 Hard Boiled Eggs 1 ingredient 15 minutes 1 serving 1. Place eggs in a saucepan and cover with water. Bring to a boil over high heat. 2 Egg 2. Once boiling, turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. 3. Strain the water and fill the saucepan with cold water. Let the eggs sit until cool enough to handle. Peel and enjoy!

8 Deli Snack Box 6 ingredients 5 minutes 1 serving 1. Place pumpkin seeds in a small container, and wrap the turkey slices into rolls. Assemble all ingredients into a storage container and refrigerate until ready to eat. 1/4 cup Pumpkin Seeds 1 3/4 ozs Whole Grain Crackers 1/2 cup Cherry Tomatoes 1 oz Cheddar Cheese (cubed or sliced) 3 1/2 ozs Sliced Turkey Breast 1 Egg (hard boiled)

9 Apple 1 ingredient 2 minutes 1 serving 1. Slice into wedges, or enjoy whole. 1 Apple

10 Apples & Almonds 2 ingredients 5 minutes 1 serving 1. Core apple and cut it into slices. Serve with almonds. 1 Apple (sliced) 1/4 cup Almonds

11 Cottage Cheese 1 ingredient 5 minutes 1 serving 1. Scoop into a bowl and enjoy! 1/2 cup Cottage Cheese

12 Orange 1 ingredient 2 minutes 2 servings 1. Slice into wedges or peel and section. Enjoy! 2 Navel Orange

13 Toasted Trail Mix 5 ingredients 10 minutes 4 servings 1. Toss almonds and salt in a large pan over medium-low heat and toast for 2-3 minutes. Add peanuts and toss occasionally until the sides start to brown and it becomes fragrant. Remove from heat and transfer to a bowl. 2. Add pumpkin seeds and raisins. Let cool completely before serving. Enjoy! 1 cup Almonds (raw) 1/4 tsp Sea Salt (omit if using salted nuts) 1 cup Raw Peanuts 1/2 cup Pumpkin Seeds 1/2 cup Organic Raisins

14 One Pan Roasted Veggies & Chicken 9 ingredients 35 minutes 2 servings 1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. 2. Place the chicken in the center of the baking sheet and arrange the chopped vegetables in a single layer around the chicken. Drizzle oil over chicken and veggies then add the Italian seasoning, paprika and sea salt. Using your hands, toss or rub the spices evenly all over the veggies and the chicken. 3. Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Divide equally between plates and serve. 8 ozs Chicken Drumsticks 1 Yellow Potato (medium, chopped) 1 Zucchini (medium, chopped) 1 Red Bell Pepper (chopped) 1 cup Green Beans 2 tbsps Extra Virgin Olive Oil 1 tbsp Italian Seasoning 1 tsp Paprika 1/2 tsp Sea Salt

15 Spinach Lentil Curry 16 ingredients 25 minutes 4 servings 1. In a large skillet, heat oil over medium heat. Add the onions, garlic and ginger to the pot, stirring and sautéing for 3 to 5 minutes until the onions begin to soften. 2. Stir in all of the curry powder, cumin, salt and red pepper flakes and continue to cook for a minute until the spices become fragrant. 3. Add the lime juice and vegetable stock. Scrape any browned bits off the bottom of the pan. Then add the coconut milk, lentils and cilantro and stir to combine. Wilt in the spinach 2 cups at a time. 4. Bring the curry to a gentle boil then reduce heat and simmer for 15 minutes. Meanwhile, cook your rice according to the instructions on the package. 5. When the curry has thickened slightly, stir in the maple syrup. Divide the cooked rice onto plates and top it with the curry. Enjoy! 1 tbsp Extra Virgin Olive Oil 1 Yellow Onion (large, chopped) 3 Garlic (clove, minced) 1 tbsp Ginger (peeled and grated) 2 tbsps Curry Powder 1 tsp Cumin 1/2 tsp Sea Salt 1/4 tsp Red Pepper Flakes 1 Lime (juiced) 1/2 cup Organic Vegetable Broth 1 cup Organic Coconut Milk (from the can) 2 cups Lentils (cooked) 1/2 cup Cilantro (optional, roughly chopped) 6 cups Baby Spinach 1 cup Jasmine Rice (dry) 2 tsps Maple Syrup

16 Asian Meatballs with Cauliflower Rice 9 ingredients 40 minutes 4 servings 1. Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment. 2. In a mixing bowl, combine the ground pork, sesame oil, coconut aminos, minced garlic, ginger, 1/2 the green onion, salt and pepper. Mix well and roll mixture into 1.5-inch balls. 3. Place the meatballs on the baking sheet and place in oven for 30 minutes. While the meatballs are cooking, grate your cauliflower to make cauliflower rice. 4. To serve, divide the cauliflower rice between bowls and season with a little extra coconut aminos. Top the cauliflower with meatballs, sprinkle with sesame seeds, and remaining green onion. Enjoy! 1 lb Lean Ground Pork 1 tbsp Sesame Oil 1 tbsp Coconut Aminos 2 Garlic (cloves, minced) 1 tbsp Ginger (peeled and grated) 3 stalks Green Onion (chopped) Sea Salt & Black Pepper (to taste) 1 head Cauliflower (medium) 1/4 cup Sesame Seeds

17 Grilled Mediterranean Chicken Kabobs 10 ingredients 30 minutes 4 servings 1. Combine the lemon juice, red wine vinegar, oregano and 1/2 of the olive oil in a mixing bowl. Add in the cubed chicken breast and mix well. Place in the fridge and let marinate while you prep the vegetables. 2. Dice the zucchini, yellow bell pepper, and red onion into large chunks. Toss in the remaining olive oil. 3. Slide the marinated cubed chicken, zucchini, yellow bell pepper, red onion and cherry tomatoes onto the skewers. 4. Preheat the grill to medium heat. 5. Grill the kabobs for 8 to 10 minutes per side or until chicken is cooked through. 6. Remove the kabobs from the grill and divide onto plates. Enjoy! 1 Lemon (juiced) 1 tbsp Red Wine Vinegar 1 tbsp Oregano (dried) 2 tbsps Extra Virgin Olive Oil (divided) 1 lb Chicken Breast (boneless, skinless, diced into cubes) 1 Zucchini (large) 1 Yellow Bell Pepper 1 cup Red Onion 2 cups Cherry Tomatoes 8 Barbecue Skewers

18 Herb & Garlic Quinoa 6 ingredients 20 minutes 4 servings 1. Combine the quinoa and water together in a pot. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid, fluff with a fork and set aside. 2. In a bowl, combine the quinoa, olive oil, parsley, garlic, salt and pepper. Mix well and enjoy! 1 cup Quinoa (dry, uncooked) 1 3/4 cups Water 1 1/2 tsps Extra Virgin Olive Oil 1 cup Parsley (finely chopped) 2 Garlic (cloves, minced) Sea Salt & Black Pepper (to taste)

19 Sausage and Veggie Foil Packets 7 ingredients 30 minutes 4 servings 1. Preheat grill to medium heat. 2. Create a double layer of foil for each serving and divide all ingredients accordingly. Fold the foil to form a sealed and secure encasing. 3. Grill the foil packets for about 20 to 25 minutes or until the sausage is cooked through and veggies are tender. Remove from the grill and very carefully open the foil packet with tongs to allow the steam to escape. Transfer the contents to a plate and enjoy! 12 ozs Lamb Sausage (sliced into 1 inch pieces) 2 ears Corn on the Cob (husked and sliced into pieces) 1 Zucchini (medium, sliced) 1 Red Bell Pepper (seeds removed and chopped) 1 Sweet Potato (medium, peeled and chopped) 2 tbsps Extra Virgin Olive Oil 1/4 tsp Sea Salt (or more to taste)

20 Classic Tacos 9 ingredients 25 minutes 4 servings 1. Prepare tortillas according to instructions on the package. 2. Heat a large skillet over medium heat. Add the avocado oil and the beef, stirring to break it up as it cooks. Add the onion powder, garlic powder, salt and cumin to the pan. Once the beef is cooked through, remove from heat. 3. Add the ground beef, lettuce and tomatoes to the center of each tortilla. Fold in half and enjoy immediately. 8 Corn Tortilla 1 tbsp Avocado Oil 1 lb Extra Lean Ground Beef 1 tsp Onion Powder 1/2 tsp Garlic Powder 1/2 tsp Sea Salt 1/2 tsp Cumin 1/2 head Green Lettuce (small, finely chopped) 2 Tomato (medium, diced)

21 One Pan Hawaiian Salmon 5 ingredients 35 minutes 4 servings 1. Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper. 2. In a large bowl, toss the sliced bell peppers with the olive oil. Transfer to the perimeter of a baking sheet, and add the salmon fillets to the middle. 3. Sprinkle the salmon with salt and pepper, then top with the pineapple slices. Place the baking sheet in the oven for 30 minutes. 4. After 30 minutes, divide the peppers, salmon, and pineapple between plates. Enjoy! 4 Red Bell Pepper (sliced) 1 tbsp Extra Virgin Olive Oil 1 lb Salmon Fillet Sea Salt & Black Pepper (to taste) 2 cups Pineapple (cored and sliced into rounds)

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