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Recipes you’ll love!

Your Weekly Meal Plan!

Day 1:

Breakfast: Mexican Protein Oatmeal. Prepare oatmeal with almond milk and chocolate protein powder. Stir in cinnamon and top with diced mango and toasted pepitas (pumpkin seeds).

Lunch: Mexican Quinoa Salad. Mix cooked quinoa with black beans, corn, diced bell peppers, and cherry tomatoes. Toss with cilantro-lime dressing.

Dinner: Chili Lime Chicken Tacos. Grill chicken marinated in chili and lime juice. Slice and serve in corn tortillas with cabbage slaw and avocado slices.

Day 2:

Breakfast: Protein-packed Breakfast Burrito. Scramble eggs with chorizo, beans, and cheese. Wrap in a whole-grain tortilla and serve with pico de gallo.

Lunch: Spicy Lentil Soup. A rich soup of lentils, tomatoes, and chipotle peppers. Garnish with diced avocado and a squeeze of lime.

Dinner: Tequila Lime Shrimp. Sauté shrimp marinated in tequila and lime. Serve with cilantro rice and steamed zucchini.

Day 3:

Breakfast: Huevos Rancheros Protein Bowl. Layer refried beans, scrambled eggs, and a protein-rich ranchero sauce. Top with crumbled queso fresco and chopped cilantro.

Lunch: Chicken Tinga Salad. Shredded chicken in a chipotle-tomato sauce atop a bed of greens, garnished with radishes and avocado.

Dinner: Steak Fajitas. Grill marinated steak strips with bell peppers and onions. Serve in corn tortillas with a dollop of guacamole.

Day 4:

Breakfast: Mexican Protein Chia Smoothie. Blend papaya, banana, protein powder, chia seeds, and coconut milk. Serve cold with a sprinkle of cocoa nibs.

Lunch: Tuna-stuffed Poblano Peppers. Mix canned tuna with corn, black beans, and cheese. Stuff into roasted poblano peppers.

Dinner: Pork Carnitas Bowl. Slow-cooked pork carnitas on a bed of lettuce, topped with salsa verde and served with quinoa.

Day 5:

Breakfast: Cottage Cheese Enfrijoladas. Roll cottage cheese in corn tortillas and drench in a protein-rich black bean sauce. Top with crumbled queso fresco.

Lunch: Chipotle Tempeh Tacos. Sauté tempeh strips in chipotle sauce. Serve in tacos with shredded lettuce, diced tomato, and sour cream.

Dinner: Verde Chicken Enchiladas. Roll shredded chicken in corn tortillas, cover with green enchilada sauce, and bake. Garnish with diced red onion and cilantro.

Day 6:

Breakfast: Mocha Protein Frappé. Blend cold brew coffee, chocolate protein powder, almond milk, and a touch of agave. Top with whipped cream and a sprinkle of cocoa.

Lunch: Avocado Chicken Salad Tostadas. Layer mashed avocado, shredded chicken breast, and diced tomatoes on crisp tostada shells. Drizzle with a lime-cilantro vinaigrette.

Dinner: Beef Barbacoa Tamales. Steamed corn masa filled with slow-cooked beef barbacoa. Serve with a side of salsa roja.

Day 7:

Breakfast: Protein-packed Molletes. Spread refried beans on bolillos (Mexican rolls), sprinkle with cheese, and bake. Serve with pico de gallo.

Lunch: Grilled Portobello and Bean Tortas. Fill bolillos with grilled portobello mushrooms, refried beans, lettuce, and chipotle mayo.

Dinner: Fish Al Pastor Tacos. Grill fish marinated in a chili pineapple sauce. Serve in tortillas with grilled pineapple slices and red onion.