a note on portion sizes: the grocery list provides quantities for 1 person, so you’ll want to check the serving amounts on these recipes and divide ingredient amounts as needed (ie. if the recipe notes 4 servings and you’re cooking for one, divide all the ingredients by 4 when preparing.)
Monday
Breakfast: Cookies & Cream Smoothie
Lunch: Cauliflower Tabbouleh – make the whole recipe & you’ll have leftovers for 1 – 2 people
Snack: Rice Cake with Almond Butter & Coconut
Dinner: Slow-Roasted Salmon with Maple-Harissa Brussels Sprouts (halve the salmon recipe and you’ll have leftovers for 1 person to use later in the week – make the full recipe if you want leftovers for 2 people.)
Tuesday
Breakfast: Rice Cake with Avocado & Egg
Lunch: Curry Butternut Squash Soup (halve the recipe and you’ll have leftovers for 1 – 2 people later in the week)
Snack: 1 sliced pear with almond butter & sprinkled with sesame seeds & sea salt
Dinner: Classic Shakshuka
Wednesday
Breakfast: Leftover Shakshuka
Lunch: Salmon Grain Bowl – use leftovers from Monday: salmon from dinner, and leftover Cauliflower Tabbouleh instead of grains. Drizzle with olive oil & vinegar instead of making the turmeric vinaigrette to make your life easier.
Snack: Cucumbers with Hummus
Dinner: Sweet Potato Avocado Tacos – prep enough filling ingredients for Friday lunch leftovers
Thursday
Breakfast: Winter Fruit Salad with Rosemary & Vanilla (mix and match whichever fruit you’re feeling in this – I’m subbing a splash of vanilla extract for the vanilla tea in the recipe)
Lunch: Curry Butternut Squash Soup
Snack: Rice Cake with Almond Butter & Coconut
Dinner: Hummus, Greens, & Avocado Bowl
Friday
Breakfast: Cookies & Cream Smoothie
Lunch: Leftover Sweet Potato Avocado Tacos
Snack: Cucumbers with Hummus
Dinner: Stuffed Sweet Potatoes
