Monday:

Breakfast:

 3 egg whites scrambled with spinach and cherry tomatoes

 1 small avocado
 1 slice of whole-grain toast

Snack:

 1 small apple
 1 serving (28 grams) of raw almonds

Lunch:

 Grilled chicken breast (3-4 ounces)

 1 cup of mixed greens with sliced cucumber and bell peppers
 1 tablespoon of balsamic vinaigrette dressing

Snack:

 1 serving (170 grams) of Greek yogurt

 1/4 cup of fresh berries

Dinner:

 Grilled salmon (4-6 ounces)

 1 cup of roasted broccoli with garlic and lemon
 1/2 cup of quinoa

Tuesday:

Breakfast:

 2 hard-boiled eggs
 1/2 cup of sliced strawberries
 1 slice of whole-grain toast

Snack:

 1 small pear
 1 serving (28 grams) of raw cashews
Lunch:

 Grilled chicken breast (3-4 ounces)

 1 cup of mixed greens with sliced cucumber and cherry tomatoes
 1 tablespoon of honey mustard dressing

Snack:

 1 serving (170 grams) of cottage cheese

 1/4 cup of fresh pineapple

Dinner:

 Grilled sirloin steak (4-6 ounces)

 1 cup of roasted asparagus
 1/2 cup of brown rice

Wednesday:

Breakfast:

 1 cup of Greek yogurt with 1/4 cup of fresh berries and 1 tablespoon of chia seeds
 1 slice of whole-grain toast

Snack:

 1 small apple
 1 serving (28 grams) of raw almonds

Lunch:

 Grilled chicken breast (3-4 ounces)

 1 cup of mixed greens with sliced cucumber and bell peppers
 1 tablespoon of olive oil and vinegar dressing

Snack:

 1 serving (170 grams) of low-fat ricotta cheese

 1/4 cup of fresh blueberries

Dinner:

 Grilled shrimp (4-6 ounces)

 1 cup of sautéed spinach with garlic
  1/2 cup of quinoa

Thursday:

Breakfast:

 1 serving (170 grams) of cottage cheese with 1/2 cup of fresh berries
 1 slice of whole-grain toast

Snack:

 1 small banana
 1 serving (28 grams) of raw cashews

Lunch:

 Grilled chicken breast (3-4 ounces)

 1 cup of mixed greens with sliced cucumber and cherry tomatoes
 1 tablespoon of balsamic vinaigrette dressing

Snack:

 1 serving (170 grams) of Greek yogurt

 1/4 cup of fresh raspberries

Dinner:

 Grilled turkey breast (4-6 ounces)

 1 cup of roasted Brussels sprouts with garlic and lemon
 1/2 cup of brown rice

Friday:

Breakfast:

 3 egg whites scrambled with spinach and cherry tomatoes

 1 small avocado
 1 slice of whole-grain toast

Snack:

 1 small apple
 1 serving (28 grams) of raw almonds
Lunch:

 Grilled chicken breast (3-4 ounces)

 1 cup of mixed greens with sliced cucumber and bell peppers
 1 tablespoon of honey mustard dressing

Snack:

 1 serving (170 grams) of cottage cheese

