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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.

Ingredients

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

13 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

8 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

6 cups Brussels sprouts

1 cup Spring onion

2.2 cup Red onion

4 pack Blueberries

A squeeze Lemon juice

2 Orange

A few Fresh strawberries

A few Romaine lettuce leaves

2 can Sweet corn

A little Chili pepper

17 cup Cherry tomatoes

A handful Spinach

4 cup Lettuce

2000 g Baby spinach

1200 g Frozen peas

800 g Broccoli florets

8 stalks Spring onions

12 Carrots

4 tbsp Mashed banana

0.7 Red bell pepper

2.7 handful Spinach

Zucchini

Beetroot

Potatoes

Sweet potato

Sweet corn

2 medium Persimmon

1.3 cup Blueberries

1.3 cup Blackberries

0.7 cup Coconut flakes

0.7 cup Banana

Some Goji berries

2 cup Tomatoes

2 cup Arugula

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