



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
71 Cherry tomatoes
4 handful Fresh spinach leaves
4 tsp Lemon juice
1.3 cup Zucchini
2 Banana
Banana slices
Blueberries
14 Avocado
2 Orange
A few Fresh strawberries
Blueberries
4 tbsp Mashed banana
0.7 cup Coconut flakes (cup)
0.7 cup Banana (cup)
Some Goji berries
4 cup Broccoli florets
Sliced Green onions
2 tsp Fresh ginger
2 head Cauliflower
8 large Carrots
4 handful Arugula
4 handful Fresh arugula
8 cup Cucumber
A few Romaine lettuce leaves
2 can Sweet corn
4.1 Red onion
A little Chili pepper
4 cup Lettuce
17 cup Cherry tomatoes (cup)
0.7 Red bell pepper
2.7 handful Spinach
Zucchini
Beetroot
Potatoes
Sweet potato
Sweet corn
2 cup Tomatoes
6 Garlic cloves
2 bag Baby spinach
2 cup Cooked peas
4 small Carrot
4 cup Mixed salad greens
4 small Carrots (small)
6 cups Brussels sprouts
1 cup Spring onion
2.2 cup Red onion (cup)
2000 g Baby spinach (g)
1200 g Frozen peas
800 g Broccoli florets (g)
8 stalks Spring onions
2 cup Arugula (cup)
3 cup Raspberries
3 cup Papaya
2 Mango
4 Kiwi
2 Apple
4 cup Spinach (cup)
2 cup Frozen mango
2 cup Honeydew melon
4 pack Blueberries (pack)
Banana slices
12 Carrots
2 medium Persimmon
1.3 cup Blueberries (cup)
1.3 cup Blackberries
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