Leafy Greens & Vitamin C Power Up!

I'm excited to help you boost your intake of these nutritional powerhouses! Here's
a plan with variety to keep your meals interesting:

Breakfast (2-3 options per day):

Tropical Green Smoothie: Blend 1 cup spinach, 1/2 cup frozen mango, 1/4 cup
pineapple chunks, 1/2 banana, 1 scoop plant-based protein powder, and 1 cup coconut
water.

Avocado Toast with Sprouts & Citrus: Toast 1 slice whole-grain bread, top with 1/4
avocado, sliced radishes, and 1 tablespoon sunflower seeds. Drizzle with olive oil
and fresh lemon juice.

Berry-licious Oatmeal: Cook 1/2 cup rolled oats with 1 cup almond milk. Stir in 1/4
cup mixed berries, 1/4 cup chopped walnuts, and a sprinkle of cinnamon.

Lunch (2-3 options per day):

Mediterranean Salad: Toss baby kale, chopped cucumber, cherry tomatoes, olives,
feta cheese, and red onion. Drizzle with a vinaigrette made from lemon juice, olive
oil, and oregano.

Lentil Wrap with Tahini Sauce: Spread a whole-wheat tortilla with tahini sauce, top
with mixed greens, roasted sweet potato cubes, crumbled feta, and a sprinkle of
pumpkin seeds.

Buddha Bowl: Fill a bowl with brown rice, roasted chickpeas, sautéed broccoli
florets, shredded carrots, and a dollop of hummus. Drizzle with a sriracha-tahini
sauce.

Dinner (2-3 options per day):

Salmon with Citrus Salsa & Green Beans: Bake salmon seasoned with lemon pepper. Top
with a salsa made from chopped grapefruit, avocado, red onion, and cilantro. Roast
green beans alongside.

Coconut Curry Lentil Soup: Sauté onion, garlic, and ginger. Add chopped carrots,
potatoes, and lentils. Pour in coconut milk, vegetable broth, and curry powder.
Simmer until tender. Garnish with fresh cilantro.

Stuffed Peppers: Fill bell peppers with cooked quinoa, black beans, corn, chopped
tomatoes, spices, and a sprinkle of cheese. Bake until peppers are tender and
cheese is melted.

Snacks (choose 2-3 per day):

Apple slices with almond butter