Weekly Menu - Week of 5/16

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BREAKFAST:

• Kale, Cucumber and Apple Juice & Eggs x2
• Grapefruit and almond butter toast x2
• Quinoa Porridge
• Dry cereal and fruit
• Veggie Omelettes

SNACKS/SIDES:

• Veggies: Cucumbers, Kale, Spinach, Carrots, Sweet Potatoes, Onions, Mushrooms,
• Fruits: Bananas, Grapefruit, Apples, Cherries, Blackberries, Kiwi, Tomatoes, Avocados
  
• Broccoli Salad
• Raw Almonds
• Raw Sunflower Seeds
• Greek Yogurt
• Dried Figs

LUNCH:

• Leftovers x3
• Tuna Pasta Salad
• Veggie Burgers (Morning Star) w/ avocado and tomatoes
• Spinach Salad
• Mediterranean Couscous Salad

DINNER:

• Roasted Tomato Basil Soup,flax toast with minced garlic & salads
• Spinach, Cottage Cheese & Mozzarella Stuffed Shells
• Baked Sweet potatoes and spinach salad
• Portobello "Burgers"
• Vegetarian Paella
• Baked Cod (from freezer), Mushroom Risotto, and Broccoli 
• Homemade Gluten-free Pizza