Day 1:
- Breakfast: Oatmeal with sliced strawberries and chopped nuts.
- Lunch: Whole-grain pita bread with hummus, sliced cucumber, and cherry tomatoes.
- Dinner: Baked sweet potatoes with a side of steamed broccoli and mixed bean salad.
Day 2:
- Breakfast: Scrambled tofu with sautéed spinach and bell peppers.
- Lunch: Lentil soup with a side of whole-grain crackers and carrot sticks.
- Dinner: Brown rice and black bean bowl with salsa, diced avocado, and a squeeze of lime.
Day 3:
- Breakfast: Whole-grain toast with almond butter and sliced banana.
- Lunch: Quinoa salad with chickpeas, diced red onion, and lemon-tahini dressing.
- Dinner: Spaghetti with marinara sauce and a large side salad.
Day 4:
- Breakfast: Chia pudding with a few berries and a drizzle of almond milk.
- Lunch: Whole-grain wrap with falafel, shredded lettuce, diced tomatoes, and tahini sauce.
- Dinner: Baked potatoes with sautéed spinach and mushrooms.
Day 5:
- Breakfast: Overnight oats with sliced peaches and a sprinkle of cinnamon.
- Lunch: Mixed bean salad with balsamic vinaigrette dressing.
- Dinner: Vegan chili with a side of whole-grain cornbread.
Day 6:
- Breakfast: Whole-grain cereal with unsweetened almond milk and sliced apple.
- Lunch: Whole-grain pita bread with roasted red pepper hummus, baby carrots, and celery sticks.
- Dinner: Stuffed bell peppers with quinoa, black beans, and corn.
Day 7:
- Breakfast: Brown rice porridge with diced mango and a drizzle of coconut milk.
- Lunch: Baked sweet potato fries with a side of steamed green beans.
- Dinner: Whole-grain pasta with roasted vegetable tomato sauce.
Day 8:
- Breakfast: Whole-grain waffles topped with mixed berries.
- Lunch: Chickpea salad with diced bell peppers and a lemon-tahini dressing.
- Dinner: Baked acorn squash stuffed with quinoa and black beans.
Day 9:
- Breakfast: Oatmeal with diced apples and a sprinkle of ground flaxseed.
- Lunch: Whole-grain pita bread with roasted red pepper hummus, sliced cucumber, and cherry tomatoes.
- Dinner: Mashed potatoes with steamed broccoli and a side of lentil soup.
Day 10:
- Breakfast: Scrambled tofu with sautéed spinach and tomatoes.
- Lunch: Lentil and vegetable stir-fry with brown rice.
- Dinner: Spaghetti squash with marinara sauce and a large side salad.
Day 11:
- Breakfast: Whole-grain toast with almond butter and sliced pear.
- Lunch: Quinoa salad with chickpeas, diced bell peppers, and lemon-tahini dressing.
- Dinner: Baked sweet potatoes with black bean and corn salsa.
Day 12:
- Breakfast: Chia pudding with a few raspberries and a drizzle of almond milk.
- Lunch: Whole-grain wrap with falafel, shredded lettuce, diced tomatoes, and tahini sauce.
- Dinner: Stuffed bell peppers with quinoa, lentils, and vegetables.
Day 13:
- Breakfast: Overnight oats with sliced banana and a sprinkle of cinnamon.
- Lunch: Mixed bean salad with balsamic vinaigrette dressing.
- Dinner: Vegan lentil soup with a side of whole-grain cornbread.
Day 14:
- Breakfast: Whole-grain cereal with unsweetened almond milk and mixed berries.
- Lunch: Whole-grain pita bread with roasted red pepper hummus, baby carrots, and celery sticks.
- Dinner: Baked acorn squash stuffed with wild rice and vegetables.
Day 15:
- Breakfast: Brown rice porridge with diced mango and a drizzle of coconut milk.
- Lunch: Baked sweet potato fries with a side of steamed green beans.
- Dinner: Whole-grain pasta with roasted vegetable tomato sauce.
Day 16:
- Breakfast: Whole-grain waffles topped with sliced strawberries.
- Lunch: Chickpea salad with diced bell peppers and a lemon-tahini dressing.
- Dinner: Baked potatoes with sautéed spinach and mushrooms.
Day 17:
- Breakfast: Oatmeal with diced peaches and chopped almonds.
- Lunch: Whole-grain pita bread with hummus, sliced cucumber, and cherry tomatoes.
- Dinner: Brown rice and black bean bowl with salsa, diced avocado, and a squeeze of lime.
Day 18:
- Breakfast: Scrambled tofu with sautéed spinach and bell peppers.
- Lunch: Lentil soup with a side of whole-grain crackers and carrot sticks.
- Dinner: Spaghetti with marinara sauce and a large side salad.
Day 19:
- Breakfast: Whole-grain toast with almond butter and sliced banana.
- Lunch: Quinoa salad with chickpeas, diced red onion, and lemon-tahini dressing.
- Dinner: Vegan chili with a side of whole-grain cornbread.
Day 20:
- Breakfast: Chia pudding with a few blueberries and a drizzle of almond milk.
- Lunch: Whole-grain wrap with falafel, shredded lettuce, diced tomatoes, and tahini sauce.
- Dinner: Stuffed bell peppers with quinoa, black beans, and corn.
Day 21:
- Breakfast: Overnight oats with sliced apples and a sprinkle of cinnamon.
- Lunch: Mixed bean salad with balsamic vinaigrette dressing.
- Dinner: Baked sweet potatoes with a side of steamed broccoli and mixed bean salad.
Day 22:
- Breakfast: Whole-grain cereal with unsweetened almond milk and sliced apple.
- Lunch: Whole-grain pita bread with roasted red pepper hummus, baby carrots, and celery sticks.
- Dinner: Mashed potatoes with steamed green beans and a side of lentil soup.
Day 23:
- Breakfast: Brown rice porridge with diced pineapple and a drizzle of coconut milk.
- Lunch: Lentil and vegetable stir-fry with brown rice.
- Dinner: Spaghetti squash with marinara sauce and a large side salad.
Day 24:
- Breakfast: Whole-grain waffles topped with mixed berries.
- Lunch: Chickpea salad with diced bell peppers and a lemon-tahini dressing.
- Dinner: Baked acorn squash stuffed with quinoa and black beans.
Day 25:
- Breakfast: Oatmeal with sliced strawberries and a sprinkle of chopped nuts.
- Lunch: Whole-grain pita bread with hummus, sliced cucumber, and cherry tomatoes.
- Dinner: Baked sweet potatoes with a side of steamed broccoli and mixed bean salad.
Day 26:
- Breakfast: Scrambled tofu with sautéed spinach and bell peppers.
- Lunch: Lentil soup with a side of whole-grain crackers and carrot sticks.
- Dinner: Brown rice and black bean bowl with salsa, diced avocado, and a squeeze of lime.
Day 27:
- Breakfast: Whole-grain toast with almond butter and sliced banana.
- Lunch: Quinoa salad with chickpeas, diced red onion, and lemon-tahini dressing.
- Dinner: Spaghetti with marinara sauce and a large side salad.
Day 28:
- Breakfast: Chia pudding with a few raspberries and a drizzle of almond milk.
- Lunch: Whole-grain wrap with falafel, shredded lettuce, diced tomatoes, and tahini sauce.
- Dinner: Baked potatoes with sautéed spinach and mushrooms.
Day 29:
- Breakfast: Overnight oats with sliced peaches and a sprinkle of cinnamon.
- Lunch: Mixed bean salad with balsamic vinaigrette dressing.
- Dinner: Vegan chili with a side of whole-grain cornbread.
Day 30:
- Breakfast: Whole-grain cereal with unsweetened almond milk and mixed berries.
- Lunch: Whole-grain pita bread with roasted red pepper hummus, baby carrots, and celery sticks.
- Dinner: Baked acorn squash stuffed with wild rice and vegetables.