Breakfasts: Overnight oats with cranberry apple sauce and topped with frozen berries.

Snacks: bananas + Trader Joes’ ABC bars

Lunches: Buddha bowls with turmeric brown rice + peppers and onions seasoned with Old Bay Seasoning + soy sriracha tofu + shredded carrots + butternut squash + edamame + to be topped with avocado.

Snack: seedless grapes

Dinners: Vegan Loaded Chili

Breakfasts: Overnight oats with gf oats + chia seeds + almond milk + blueberries to be topped with whipped coconut cream.

Lunches: Salad in a jar with chickpeas + avocado + hard boiled egg + roasted chicken + mixed greens + homemade balsamic. With a Clandestine Chocolates DF passion fruit caramel for dessert.

Dinners: Vegetarian veggie & sweet potato chili with avocado.

Snacks: bananas + Trader Joes’ GF pretzels with hummus and a caramel.

Breakfasts: Overnight oats with GF rolled oats + chia seeds + coconut milk + cran apple sauce + blueberries + coconut cream.

Snacks: bananas + Trader Joes’ PB&J bars.

Lunches: Vegan veggie filled gluten-free Mac and cheese from ElaVegan.

Snack: popcorn

Dinners: Gluten Free & vegan Zucchini Lasagna with cashew cheese.

Extra dark chocolate for evening dessert.

Breakfasts: Overnight oats with almond milk + chia seeds + blueberries + cranapple sauce.

Morning snack: banana + Trader Joes’ ABC bar.

Lunches: brown rice + spicy soy tofu veggie hash.

Afternoon snack: Trader Joes’ GF pretzels + grapes.

Dinners: leftover veggie chili + salad fixin’s (ground turkey + peppers + black beans + edamame + avocado + mixed greens)

Breakfasts: Overnight oats with GF oats + chia seeds + almond milk + peanut butter + blueberries.

Snacks: seaweed snacks + grapes and blueberries.

Lunches: Sweet Potato Crust Pizza with Trader Joes vegan Mozz cheese + red peppers. Clementine + my Banana Bread Zucchini Muffins.

Snack: Trader Joes’ ABC bar

Dinners: my Spicy Chicken Noodle Soup topped with avocado.

Breakfasts: frozen berries + overnight oats + blueberries.

Meal 1: Burrito Bowls with coconut lime rice + black beans + peppers & onions with Old Bay Seasoning + tomatoes + ground turkey, topped with avocado and lime.

Meal 2: Spicy pineapple chicken + quinoa, topped with avocado.

Snacks: popcorn + Zucchini Banana Bread muffins + Trader Joes’ ABC bars + dark chocolate.

Breakfasts: Smoothies made with coconut milk and MRM Veggie Elite chocolate protein powder, bananas, broccoli, peaches, and raspberries toppers.
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Lunches: Buddha bowl bentos with quinoa, spicy marinated tofu, spicy chickpeas, edamame, cherry tomatoes, shredded carrots, avocado, with hard boiled eggs, and grapes.
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Dinners: my absolute faaaavorite Chicken Tortilla Soup from Evolving Table + "homemade" corn tortilla chips, and avocado.
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Snacks and Extras: Bob’s Red Mill Gluten Free quick cooking oats for an oatmeal snack to be topped with raspberries + Endangered Species dark chocolate, and Women’s Best BCAAs for workouts.

Breakfasts: Bob’s Red Mill quick oats, cinnamon, and chia seeds with apple and blueberries to be topped with honey and Bear Naked Granola .

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Lunches: Egg cups with green pepper, tomato, Applegate Natural’s smoked turkey, and Old Bay Seasoning. Paleo Salmon cakes from A Saucy Kitchen. Pumpkin sunflower butter cookies from The Big Man’s World with Enjoy Life Food’s dairy free chocolate chips.

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Dinners: Honey Sriracha Turkey Meatballs from Eat Yourself Skinny and quinoa with peas.
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Extra egg cups and cookies for the week as well! 

Breakfasts: Bob’s Red Mill gluten free quick oatmeal, chia seeds, cinnamon, with apples, and blueberries to be topped with local honey and Bear Naked Granola.
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Lunches: Chef’s “salad” bento box with spring rolls + Daiya Food’s cheddar cheese, hardboiled egg, grapes and Pumpkin Oatmeal Cookies.
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Dinners: Sweet Potato fries with Old Bay Seasoning and Van’s Foods Fire roasted cracker crusted chicken fingers with Sir Kensington’s ketchup and a side salad.
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Extras: More cookies and Silk Soy Yogurt for snacks. 

Breakfasts: Bob’s Red Mill Gluten Free Quick Oats, chia seeds, cinnamon, with apple to be topped with Bear Naked Granola and honey.
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Lunches: Sweet Potato fries made with coconut oil and Old Bay Seasoning and Daiya Food’s cheese stuffed turkey meatballs with Sir Kensington’s ketchup, edamame, and berries.
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Dinners: Bacon and Garlic Herb “Butter” Spaghetti Squash and chicken with green beans.

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Extras: Leftover edamame and avocado for snacks. Paleo Pumpkin Pie Chocolate Chip Muffins for dessert.

Breakfasts: Bob’s Red Mill Gluten Free quick oats, chia seeds, cinnamon with apple and raspberries. To be topped with Bear Naked Granola and honey from my aunt’s bees!

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Lunches: Van’s Foods fire roasted gluten free crackers, Applegate Naturals salami, Daiya Food’s cheddar cheese slices, carrot sticks, SunButter, a clementine, and leftover dairy free Pumpkin pie filling topped with Bear Naked Granola.

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Dinners: Low & Slow Garlic and Red Pepper Eggs, black beans, Aidell’s mango and jalapeño sausage, Sweet Potato cubes seasoned with Old Bay Seasoning. To be topped with avocado and cherry tomatoes.

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Halo Top Creamery dairy free ice cream for dessert!

Breakfasts: Lime Coconut Chia Pudding topped with Bob’s Red Mill shredded unsweetened coconut flakes, strawberries, and some Bear Naked Granola.
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Lunches: 1/2 avocado topped with Everything But The Bagel Seasoning, ham roll ups, 1/2 apple, carrots, dairy free Chao cheese, and two hard boiled eggs.
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Dinners: Tacos with peppers and onions sautéed in Meal Prep Spices Sriracha seasoning, salsa lime chicken, tomatoes, rice, baby greens, and 1/2 avocado. (Corn tortillas not pictured, oops!)

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Snacks: carrots and strawberries and some of my favorite chocolate bars.

Breakfasts: Bob’s Red Mill gluten free quick oats, chia seeds, cinnamon, apple, and raspberries topped with Bear Naked Granola and honey.

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Lunches: Gluten free bacon breadsticks (made by my dad) wrapped in ham, Daiya Food’s cheddar cheese, raspberries, hard boiled egg, edamame, clementine, and a Booze Ball (a holiday candy made by my dad). Beef jerky snack.

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Dinners: Chili to be topped with avocado.

Breakfasts: Silk soy strawberry and peach mango yogurt, Banana, and Love Crunch granola.

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Lunches: Salad with mixed baby greens, edamame, carrots, avocado, hard boiled egg with balsamic vinaigrette made with Sir Kensington’s spicy brown mustard, vegan Mac and cheese made with Banza Pasta, and a gluten free/dairy free valentine cookie made by my aunt.
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Snack: apples.

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Dinners: Potato and chickpea curry from RecipeTin Eats with brown rice and green beans.

Breakfasts: scrambled eggs with Old Bay Seasoning, black beans, and Italian sausage.
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Lunch: my favorite Buddha bowls with quinoa, peppers and onions with chili powder and salt, carrots, edamame, and baked tofu marinated in Frank’s Red Hot, honey, and soy sauce. To be topped with 1/2 avocado.
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Dinners: 1/2 sweet potato, peppers and onions, and shredded buffalo chicken with Frank’s Red Hot.

Buffet style meal prep:

Roasted sweet potatoes with Meal Prep Spices’ Savory BBQ seasoning. Red & yellow pepper and tomato egg cups. Edamame. Andouille sausage from Aidell’s. Green leaf lettuce. Carrots. Berries. Avocado. Green beans. Spicy honey Sir Kensington’s mustard chicken. Rice. Corn.

Some extra snacks not shown. 

Breakfasts: Ripple Foods vegan yogurt, berries, and chocolate Bear Naked Granola.

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Lunches: We’ll call this a spring chicken salad bowl. Black beans, edamame, cherry tomatoes, corn, diced chicken thighs with Meal Prep Spices’ Sriracha seasoning and pink Himalayan salt, to be topped with avocado and balsamic vinaigrette, with a side of berries.
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Dinners: Garlic and Onion turkey burgers with Daiya Foods’ cheddar cheese, lettuce, tomato buns, avocado, and Sir Kensington’s ketchup and spicy mustard with Meal Prep Spices’ Savory BBQ sweet potato chips.

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Apples for snacks and dairy free Halo Top candy bar and chocolate almond crunch for dessert.

Buffet style meal prep:

Bob’s Red Mill gluten free quick oats, strawberries and Bananas, and Choco Chimps cereal (their save the animals marketing ploy totally works on me!). Carrots, Daiya Food’s cheddar cheese, hard boiled eggs, homemade protein energy balls, ham, Barney Butter almond butter, avocado, Applegate Naturals salami. Quinoa, honey Sriracha garlic chicken, green beans, local Texas sweet corn.

Breakfasts: Ripple Foods’ vegan yogurt, raspberries, and Bear Naked Granola.
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Lunches: Vegan Buddha Box: quinoa, edamame, cherry tomatoes, soy Sriracha chickpeas, roasted sweet potatoes, shredded carrot rose, avocado. Side of raspberries and Endangered Species Vegan dark chocolate.
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Dinners: Spicy Soy-racha pineapple turkey meatballs, rice, green beans, and pineapple chunks.

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Apples for snacks.

Breakfasts: Silk soy yogurt, blueberries, and Bear Naked Granola.
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Lunches: chicken salad spring rolls made with Sir Kensington’s avo mayo, spicy mustard, and Meal Prep Spices’ savory bbq seasoning, baby greens, and carrot. Hard boiled egg, Daiya Food's cheddar cheese, grapes, and Endangered Species vegan chocolate.
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Dinners: Gluten free teriyaki tofu, quinoa, green beans, scrambled egg rose to be topped with avocado.
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Extras: apples for snacks and dairy free Halo Top.

Breakfast: scrambled eggs with Old Bay Seasoning, Al Fresco spinach and garlic sausage, sweet potato hash with red peppers and onions seasoned with Meal Prep Spices .

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Lunch: Gluten Free turkey meatballs, Daiya Foods’ cheddar cheese, carrots, blueberries, edamame seasoned with Old Bay Seasoning, and double chocolate coconut flour muffins from Ambitious Kitchen.
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Dinner: Chicken coconut curry with potatoes, carrots, peppers, onion, peas, tomatoes, and chickpeas with green beans (not pictured) and 1/2 avocado.

Buffet Style Meal Prep:

Red and yellow pepper scrambled eggs with Old Bay Seasoning, Van’s Foods’ gluten free pancakes, and strawberries. Lettuce, tomatoes, black beans, cilantro lime rice, and beef with Meal Prep Spices’ Fiesta Taco seasoning topped with avocado. Banza Pasta with homemade pasta sauce, shredded chicken, and dairy free Halo Top for dessert.

Breakfasts: overnight proats with Bob’s Red Mill gluten free quick oats, chia seeds, MRM Veggie Elite chocolate protein, and raspberries. Will Top with a sprinkling of my homemade Apple Chia Coconut Granola!

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Lunches: Gluten free turkey meatballs, tomato sauce for dipping, carrots, cherry tomatoes, berries, and Van’d Foods’ gluten free crackers.
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Dinners: Vegan Chickpea and Veggie curry, quinoa, roasted sweet potatoes, seasoned with Meal Prep Spices’ Thai curry seasoning.

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Veggie crisps for a mid afternoon snack.

Breakfasts: Strawberry smoothies and Blueberry smoothies with coconut milk, MRM Veggie Elite Chocolate Protein, frozen broccoli, chia seeds, and fruit. Topped with blueberries and my homemade Apple Chia Coconut granola .
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Lunches: Potato, Red Pepper, and Onion Fritatta, carrots, strawberries, and edamame.

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Dinners: Chicken Taco Soup, and homemade tortilla chips (forgot to put them in the photo), and salad with mixed greens, cherry tomatoes, avocado.

Breakfasts: Bob’s Red Mill gluten free quick oats, Bob’s unsweetened coconut flakes, Apple, and to be topped with Bear Naked Granola and honey.
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Lunches: Deli box with edamame, ham rolls, Violife vegan cheese, raspberries, carrots, clementine, brown rice crackers, banana apple oatmeal bars.
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Snacks: RX Bar and KIND bars with dark chocolate for the late night treats.
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Dinners: Kitchen sink chili to be topped with avocado.

Breakfasts: My Gluten Dairy Free Pancakes, 1/2 avocado, 1/2 a sausage (added a couple hard boiled eggs when eating).
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Lunches: Chipotle Chicken Salad lettuce wraps with @sirkensingtons mayo chicken salad, green grapes, my Vegan Mac and Cheese.
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Dinners: quinoa, green beans, Spicy Pineapple Soy turkey meatballs, pineapple, topped with avocado.
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Extras: leftover Mac and Cheese, dairy free Halo Top Ice Cream, and dark chocolate.

Breakfasts: Coconut Milk Unsweetened yogurt, strawberries and blueberries, granola.

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Lunch and Dinner are interchangeable:

Salad with Taco Tofu, spiced chickpeas, avocado, hardboiled egg, and Primal Kitchen salad dressing.

Spicy Lemon Soy chicken, green beans, and potato and sweet potato chips made with olive oil and Meal Prep Spices Savory BBQ seasoning.

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Dairy free Halo Top for desserts.

Breakfast: Bob’s Red Mill GF oatmeal with nutritional yeast + eggs + smoked salmon + strawberries.
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Lunches: plant based box with edamame + pineapple + soy marinated tofu + greens + tomato + 1/4 avocado + peppers.
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Dinners: Tacos with corn tortillas + chicken and toppings of greens + tomato + pineapple + peppers + lactose free Cabot cheddar cheese.
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Clementines for snack.

Breakfasts: Overnight oats with Bob’s Red Mill GF quick oats + chia seeds + So Delicious plain coconut yogurt + berries + a spoonful of my Chocolate Chia Coconut Granola + a square of  super dark 85% chocolate.
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Lunches: fresh pineapple + Lundberg Farms rice cakes + Cabot cheddar cheese (lactose free!!) + carrots + hard boiled egg + ham and lettuce and ham rolls with Sir Kensington’s mayo + one of my Reese’s cups (made with Enjoy Life Food’s chocolate + Barney Butter Almond Butter.
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Dinners: Pineapple Tofu fried rice with green beans + perfect runny egg.

Breakfasts: egg cups with red peppers, ham, salt and pepper + smoked salmon +  Van’s Foods gluten free waffles.
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Lunches: Rainbow box with tomatoes + ginger and turmeric chicken + clementine + baby greens + edamame + blueberries.
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Dinners: Low FODMAP zucchini and potato crust pizzas with tomato sauce, Cabot lactose free cheddar cheese + half have ham. 

Breakfasts: Bob’s Red Mill gluten free quick oats + nutritional yeast + smoked salmon trim + hard boiled egg.

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Lunches: ‘Dillas made with Cabot Cheese lactose free cheddar cheese + red peppers + ham + corn tortillas. Carrots + strawberries as a side.
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Dinners: leftover bolognese soup or spicy chicken breasts + green beans + quinoa. Each with a 1/4 avocado. 

Breakfasts: Bob’s Red Mill GF quick oats + nutritional yeast + pink Himalayan salt + hard boiled eggs + smoked salmon trim.

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Lunches: Tuna melt patties with Cabot Cheese lactose-free cheddar cheese + edamame or carrots + 1/4 avocado + pineapple + Blueberry Chocolate Chip Muffin Top cookies.
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Dinners: Bolognese Soup with 1/4 avocado.
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Extras: pineapple + Taza Chocolate courtesy of bae (he knows me well)!