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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

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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