



Weekly Meal Plan 24/11
Use these recipes as inspiration throughout the week, and remember to adjust them based on your personal needs. Everyone’s body is different, so listen to your hunger cues and adjust your portions or add snacks whenever you need a little extra nourishment.
For
4
M
I
Fruit and Vegetables
Strawberries
4 cup Broccoli florets
14 Avocado
Sliced Green onions
2 tsp Fresh ginger
4.1 Red onion
6 Garlic cloves
2 bag Baby spinach
3 cup Raspberries
3 cup Papaya
2 Mango
4 Kiwi
2 Apple
71 Cherry tomatoes
4 handful Fresh spinach leaves
4 tsp Lemon juice
2 head Cauliflower
8 large Carrots
4 handful Arugula
2 cup Cooked peas
4 small Carrot
4 cup Mixed salad greens
4 cup Spinach
2 cup Frozen mango
2 cup Honeydew melon
1.3 cup Zucchini
2 Banana
Banana slices
Blueberries
4 handful Fresh arugula
8 cup Cucumber
4 small Carrots (small)
6 cups Brussels sprouts
7.3 Garlic clove
1 cup Spring onion
2.2 cup Red onion (cup)
4 pack Blueberries (pack)
2 Orange
A few Fresh strawberries
A few Romaine lettuce leaves
2 can Sweet corn
A little Chili pepper
17 cup Cherry tomatoes (cup)
Blueberries
Banana slices
4 cup Lettuce
2000 g Baby spinach (g)
1200 g Frozen peas
800 g Broccoli florets (g)
8 stalks Spring onions
12 Carrots
4 tbsp Mashed banana
0.7 Red bell pepper
2.7 handful Spinach (handful)
Zucchini
Beetroot
Potatoes
Sweet potato
Sweet corn
2 medium Persimmon
1.3 cup Blueberries (cup)
1.3 cup Blackberries
0.7 cup Coconut flakes (cup)
0.7 cup Banana (cup)
Some Goji berries
2 cup Tomatoes
2 cup Arugula (cup)

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