Breakfast
Fab4 smoothies or eggs with veggies
Lunch
Turkey lettuce wraps or leftovers
Dinner
Monday: Chicken Zoodle Soup
Tuesday: Taco Bowls
Wednesday: Floridian Salad (remaking this salad from one of my favorites eateries in town, Grove Market Cafe). Arugula, orange and grapefruit supremes, cucumber, radish, green onion and sunflower seeds. Will add either grilled salmon or shrimp for a protein. Serve with a Whole30 friendly lemon dressing like this one.
Thursday: Whole30 Veggie Packed Breakfast Frittata
Friday: Leftovers
The Floridian salad sounds incredible and perfect for this time of year! 🙂