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Welcome to your weekly meal plan for Saturday 6 May to Friday 12 May! This week you’ll be preparing delicious and nutritious dishes that will energize your days and make each meal an exciting experience.
With this meal plan, you’ll have a good balance of proteins, vegetables, grains, and fruits throughout the week. So let’s get started!
Benefits of a weekly meal plan
Having a weekly meal plan can be a great way to save time, save money and stay healthy! Planning ahead helps you make sure you have the ingredients on hand for your meals and snacks throughout the week.
You can also avoid last minute trips to the grocery store, which can help you avoid impulse purchases. With a meal plan, you can also ensure that you are getting balanced meals with the right amounts of protein, carbohydrates and vegetables.
Plus, having a plan helps reduce stress while making dinner decisions!
Creating your own weekly meal plan
In this article, we’ll be sharing our meal plan for the week, but of course you can adapt it to your needs and preferences. Here are some tips to help you get started creating your own meal plan:
First, think about what types of meals you want to include. Do you want to focus on easy weeknight dinners? Or maybe you’d like to try some new recipes?
Once you decide what types of meals you want to make, create a grocery list with all the ingredients you need. Then, pick which days you’ll make each meal and add it to your calendar.
Finally, make sure to leave time for leftovers or for nights where you don’t have time to cook. With these tips in mind, you’ll be ready to create your own weekly meal plan.
Seasonal meal plan for the week of 6-12 May
Saturday, 6 May
- Breakfast: Bacon & Egg Sandwich with Avocado Slices
- Lunch: Grilled Asparagus & Mushroom Salad
- Dinner: Baked Salmon with Roasted Red Pepper Sauce
Sunday, 7 May
- Breakfast: Strawberry-Banana Smoothie Bowl
- Lunch: Spinach & Feta Cheese Pie
- Dinner: Grilled Chicken with Ratatouille
Monday, 8 May
- Breakfast: Greek Yogurt Berry Parfait
- Lunch: Mediterranean Quinoa Bowl
- Dinner: Baked Zucchini Fritters with Tzatziki Sauce
Tuesday, 9 May
- Breakfast: Overnight Oats with Almond Butter
- Lunch: Roasted Beetroot & Carrot Salad
- Dinner: Spaghetti Squash Lasagna
Wednesday, 10 May
- Breakfast: Breakfast Burritos with Black Beans
- Lunch: Chickpea & Arugula Salad
- Dinner: Grilled Salmon Skewers with Avocado Salsa
Thursday, 11 May
- Breakfast: Kale and Avocado Toast
- Lunch: Cauliflower Rice Stir Fry
- Dinner : Mediterranean Stuffed Peppers
Friday, 12 May
- Breakfast : French Toast with Berries
- Lunch : Grilled Vegetable Wrap
- Dinner : Baked Cod with Oregano Vinaigrette
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