Monday Breakfast: Scrambled Egg Whites With Spinach, Cherry Tomatoes and Feta (1/2 cup egg whites, 1/4 cup spinach, 1/4 cup tomatoes, 1 tbsp. crumbled feta)

Snack: Celery Sticks With Hummus (12 ounces of celery sticks, 1/4 cup hummus)

Lunch: Baked Salmon With Broccoli and Couscous (4 ounces of salmon, 1 cup cooked couscous, 1 cup steamed broccoli)

Snack: Greek Yogurt With Blueberries and Chia Seeds (1 cup Greek yogurt, 1/2 cup blueberries, 1 tbsp. chia seeds)

Dinner: Grilled Chicken With Roasted Sweet Potatoes and Green Salad (4 ounces of grilled chicken, 1/2 cup roasted sweet potatoes, 1 cup green salad with 1 tsp. olive oil and balsamic vinegar)

Tuesday Breakfast: Oatmeal With Nuts and Berries (1 packet of oatmeal, 1/2 cup nuts, 1/2 cup berries)

Snack: Carrots and Hummus (12 ounces of carrots, 1/4 cup hummus)

Lunch: Turkey Wrap With Spinach, Sun-Dried Tomatoes and Feta (2 ounces of turkey, 1/2 cup spinach, 2 sun-dried tomatoes, 1 tbsp. crumbled feta)

Snack: Apple and Peanut Butter (1 large apple, 1 tbsp. peanut butter)

Dinner: Baked Halibut With Asparagus and Quinoa (4 ounces of halibut, 1 cup cooked quinoa, 1 cup steamed asparagus)

Wednesday

Breakfast: Avocado Toast With Red Peppers and Poached Egg (2 slices of toast, 1/4 avocado, 1/4 cup red peppers, 1 poached egg)

Snack: Cucumber Slices With Greek Yogurt (1 cucumber, 1/2 cup Greek yogurt)

Lunch: Brown Rice Salad With Chickpeas and Feta (1/2 cup brown rice, 1/2 cup chickpeas, 1/4 cup crumbled feta)

Snack: Greek Yogurt With Banana and Pecans (1 cup Greek yogurt, 1 banana, 2 tablespoons pecans)

Dinner: Baked Tilapia With Broccoli and Brown Rice (4 ounces of tilapia, 1 cup cooked brown rice, 1 cup steamed broccoli)

Thursday Breakfast: Quinoa Bowl With Avocado and Berries (1/2 cup cooked quinoa, 1/4 avocado, 1/2 cup berries)

Snack: Celery Sticks With Almond Butter (12 ounces of celery sticks, 1 tablespoon almond butter)

Lunch: Turkey Sandwich With Spinach, Tomato and Hummus (2 ounces of turkey, 2 slices of bread, 1/4 cup spinach, 1/4 cup tomatoes, 2 tablespoons hummus)

Snack: Orange Slices and Walnuts (1 orange, 2 tablespoons walnuts)

Dinner: Grilled Chicken With Quinoa and Mixed Vegetables (4 ounces of chicken, 1 cup cooked quinoa, 1 cup roasted vegetables)

Friday Breakfast: Smoothie With Kale, Pear and Yogurt (1 cup kale, 1 pear, 1 cup yogurt)

Snack: Apple Slices With Peanut Butter (1 large apple, 1 tablespoon peanut butter)

Lunch: Salmon Salad With Spinach, Tomatoes and Feta (4 ounces of salmon, 1/2 cup spinach, 1/4 cup tomatoes, 1 tablespoon crumbled feta)

Snack: Cottage Cheese With Berries and Flaxseeds (1/2 cup cottage cheese, 1/2 cup berries, 1 tablespoon flaxseeds)

Dinner: Grilled Shrimp With Zucchini and Quinoa (3 ounces of shrimp, 1/2 cup cooked quinoa, 1 cup roasted zucchini)

Saturday

Breakfast: Egg White Omelet With Spinach, Mushrooms and Feta (3 egg whites, 1/4 cup spinach, 1/4 cup mushrooms, 1 tablespoon crumbled feta)

Snack: Celery Sticks With Almond Butter (12 ounces of celery sticks, 1 tablespoon almond butter)

Lunch: Tuna Salad With Broccoli and Brown Rice (4 ounces of canned tuna, 1/4 cup cooked brown rice, 1 cup steamed broccoli)

Snack: Greek Yogurt With Banana and Walnuts (1 cup Greek yogurt, 1 banana, 2 tablespoons walnuts)

Dinner: Grilled Chicken With Sweet Potatoes and Green Beans (4 ounces of chicken, 1/2 cup roasted sweet potatoes, 1 cup steamed green beans)

Sunday

Breakfast: Oatmeal With Peanut Butter, Bananas and Chia Seeds (1 packet of oatmeal, 1 tablespoon peanut butter, 1 banana, 1 tablespoon chia seeds)

Snack: Carrots and Hummus (12 ounces of carrots, 1/4 cup hummus)

Lunch: Brown Rice Bowl With Grilled Veggies and Feta (1/2 cup cooked brown rice, 1 cup grilled vegetables, 1/2 cup crumbled feta)

Snack: Apple Slices and Almonds (1 large apple, 2 tablespoons almonds)

Dinner: Baked Salmon With Broccoli and Quinoa (4 ounces of salmon, 1 cup cooked quinoa, 1 cup steamed broccoli)