Generating A Professional Meal Plan

Day 1 Breakfast: Omelette with spinach, tomatoes, onion, and feta cheese (2 eggs, 1/4 cup vegetables, 1/4 cup feta cheese); 2 pieces of gluten-free toast with almond butter; 1 cup of fresh fruit Lunch: Chicken salad with quinoa, cucumber, tomato, and feta cheese (1/2 cup cooked quinoa, 2/3 cup cooked chicken, 1/4 cup diced cucumber, 1/4 cup diced tomato, 2 tablespoons feta cheese); 1 cup of gluten-free crackers; 1 cup of vegetable soup Snack: 1/2 cup of gluten-free granola with 1/2 cup of fresh berries Dinner: Baked salmon with roasted vegetables (4 oz. baked salmon, 1/2 cup cooked vegetables); 1/2 cup of cooked quinoa; 1/2 cup of gluten-free pasta salad Day 2 Breakfast: Smoothie with almond milk, banana, blueberries, and hemp seeds (1 cup almond milk, 1 banana, 1/2 cup blueberries, 1 tablespoon hemp seeds); 2 pieces of gluten-free toast with almond butter; 1 cup of fresh fruit Lunch: Tuna salad wrap with spinach and tomatoes (1 can tuna, 2 tablespoons mayonnaise, 1/4 cup diced spinach, 1/4 cup diced tomatoes); 1 cup of gluten-free crackers; 1 cup of vegetable soup Snack: 1/2 cup of gluten-free granola with 1/2 cup of fresh berries Dinner: Baked chicken with roasted potatoes and broccoli (4 oz. baked chicken, 1/2 cup cooked potatoes, 1/2 cup cooked broccoli); 1/2 cup of cooked quinoa; 1/2 cup of gluten-free pasta salad Day 3 Breakfast: Oatmeal with almond milk, banana, and chia seeds (1/2 cup cooked oatmeal, 1 cup almond milk, 1 banana, 1 tablespoon chia seeds); 2 pieces of gluten-free toast with almond butter; 1 cup of fresh fruit Lunch: Lentil salad with cucumber and tomatoes (1/2 cup cooked lentils, 1/4 cup diced cucumber, 1/4 cup diced tomatoes); 1 cup of gluten-free crackers; 1 cup of vegetable soup Snack: 1/2 cup of gluten-free granola with 1/2 cup of fresh berries Dinner: Baked tofu with roasted vegetables (4 oz. baked tofu, 1/2 cup cooked vegetables); 1/2 cup of cooked quinoa; 1/2 cup of gluten-free pasta salad Day 4 Breakfast: Egg muffins with spinach and feta cheese (2 eggs, 1/4 cup spinach, 1/4 cup feta cheese); 2 pieces of gluten-free toast with almond butter; 1 cup of fresh fruit Lunch: Veggie wrap with hummus and spinach (1/4 cup hummus, 1/4 cup spinach, 1/4 cup diced cucumber, 1/4 cup diced tomatoes); 1 cup of gluten-free crackers; 1 cup of vegetable soup Snack: 1/2 cup of gluten-free granola with 1/2 cup of fresh berries Dinner: Baked halibut with roasted potatoes and Brussels sprouts (4 oz. baked halibut, 1/2 cup cooked potatoes, 1/2 cup cooked Brussels sprouts); 1/2 cup of cooked quinoa; 1/2 cup of gluten-free pasta salad Day 5 Breakfast: Smoothie with almond milk, banana, and peanut butter (1 cup almond milk, 1 banana, 1 tablespoon peanut butter); 2 pieces of gluten-free toast with almond butter; 1 cup of fresh fruit Lunch: Chickpea salad with cucumber and tomatoes (1/2 cup cooked chickpeas, 1/4 cup diced cucumber, 1/4 cup diced tomatoes); 1 cup of gluten-free crackers; 1 cup of vegetable soup Snack: 1/2 cup of gluten-free granola with 1/2 cup of fresh berries Dinner: Baked turkey with roasted vegetables (4 oz. baked turkey, 1/2 cup cooked vegetables); 1/2 cup of cooked quinoa; 1/2 cup of gluten-free pasta salad Day 6 Breakfast: Omelette with mushrooms, spinach, and feta cheese (2 eggs, 1/4 cup mushrooms, 1/4 cup spinach, 1/4 cup feta cheese); 2 pieces of gluten-free toast with almond butter; 1 cup of fresh fruit Lunch: Quinoa salad with cucumber and tomatoes (1/2 cup cooked quinoa, 1/4 cup diced cucumber, 1/4 cup diced tomatoes); 1 cup of gluten-free crackers; 1 cup of vegetable soup Snack: 1/2 cup of gluten-free granola with 1/2 cup of fresh berries Dinner: Baked salmon with roasted potatoes and broccoli (4 oz. baked salmon, 1/2 cup cooked potatoes, 1/2 cup cooked broccoli); 1/2 cup of cooked quinoa; 1/2 cup of gluten-free pasta salad Day 7 Breakfast: Smoothie with almond milk, banana, and flax seeds (1 cup almond milk, 1 banana, 1 tablespoon flax seeds); 2 pieces of gluten-free toast with almond butter; 1 cup of fresh fruit Lunch: Lentil soup with spinach and tomatoes (1/2 cup cooked lentils, 1/4 cup diced spinach, 1/4 cup diced tomatoes); 1 cup of gluten-free crackers; 1 cup of vegetable soup Snack: 1/2 cup of gluten-free granola with 1/2 cup of fresh berries Dinner: Baked tofu with roasted vegetables (4 oz. baked tofu, 1/2 cup cooked vegetables); 1/2 cup of cooked quinoa; 1/2 cup of gluten-free pasta salad