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Feeding You Nutrition Facts, Not Myths Think all fats are diet foes or fresh veggies are the only way? Time to rethink. Unpack myths around calorie counting, plant milk, and even the much-maligned potato. Dive into a diet of facts, not fiction.

Recipes you’ll love!

Your Weekly Meal Plan!

Day 1:

Breakfast: Protein-Packed Scrambled Tofu. Sauté crumbled tofu with spinach, diced bell peppers, and turmeric. Season with nutritional yeast for a cheesy flavor.

Lunch: Greek Chickpea Salad. Combine chickpeas, cucumber, cherry tomatoes, red onion, and feta cheese. Drizzle with olive oil and lemon juice.

Dinner: Teriyaki Salmon. Bake or pan-sear salmon fillets with a homemade teriyaki glaze. Serve with steamed broccoli and brown rice.

Day 2:

Breakfast: Banana Nut Protein Smoothie. Blend banana, Greek yogurt, almond butter, and whey protein powder for a creamy and nutritious smoothie.

Lunch: Quinoa and Black Bean Bowl. Mix quinoa, black beans, corn, diced avocado, and a lime-cilantro dressing. Top with grilled chicken breast or tofu.

Dinner: Spicy Stir-Fried Tofu with Broccoli. Stir-fry cubed tofu with broccoli florets in a spicy sesame sauce. Serve over brown rice.

Day 3:

Breakfast: Protein-Packed Pancakes. Make pancakes using whey protein, egg whites, and oats. Top with fresh berries and a drizzle of honey.

Lunch: Turkey and Spinach Wrap. Fill a whole-grain tortilla with roasted turkey, fresh spinach, shredded carrots, and a light Greek yogurt dressing.

Dinner: Beef and Vegetable Skewers. Thread marinated beef chunks, bell peppers, and red onions onto skewers. Grill until cooked to your liking and serve with a side of quinoa.

Day 4:

Breakfast: Cottage Cheese and Pineapple Parfait. Layer cottage cheese with fresh pineapple chunks and a sprinkle of chia seeds for added texture and nutrients.

Lunch: Lentil and Kale Salad. Combine cooked green lentils, kale, cherry tomatoes, and roasted red pepper. Drizzle with a balsamic vinaigrette.

Dinner: Lemon Herb Grilled Chicken. Marinate chicken breasts in a lemon and herb mixture, then grill to perfection. Serve with roasted asparagus and wild rice.

Day 5:

Breakfast: Veggie and Cheese Omelette. Whisk together eggs, diced bell peppers, mushrooms, and shredded cheddar cheese. Cook until set and fold in half.

Lunch: Shrimp and Avocado Salad. Toss grilled shrimp with mixed greens, diced avocado, cherry tomatoes, and a cilantro-lime dressing.

Dinner: Pork and Vegetable Stir-Fry. Sauté pork tenderloin slices with a medley of colorful vegetables in a ginger-soy sauce. Serve over cauliflower rice.

Day 6:

Breakfast: Protein-Packed Overnight Oats. Mix rolled oats with Greek yogurt, chia seeds, and your favorite protein powder. Top with sliced strawberries and almonds.

Lunch: Spinach and Feta Stuffed Chicken. Butterfly chicken breasts, stuff with spinach and feta, then bake until the chicken is cooked through.

Dinner: Tofu and Vegetable Curry. Simmer tofu cubes, mixed vegetables, and curry sauce. Serve over quinoa or brown rice.

Day 7:

Breakfast: Berry Blast Protein Smoothie. Blend mixed berries, spinach, protein powder, and almond milk for a refreshing and nutritious smoothie.

Lunch: Chickpea and Kale Soup. Prepare a hearty soup with chickpeas, kale, carrots, and vegetable broth. Garnish with a dollop of Greek yogurt.

Dinner: Grilled Steak and Portobello Mushrooms. Grill steak alongside portobello mushrooms marinated in balsamic vinegar and garlic. Serve with a side of roasted sweet potatoes.

Feel free to adjust portion sizes and ingredients based on individual dietary preferences and needs. Enjoy these protein-packed and diverse meals!