### 1. Weekly Overview | Day | Breakfast | Lunch | Dinner | | :--- | :--- | :--- | :--- | | Monday | Gluten-Free Oats with Berries | Greek Chicken Salad | Baked Salmon & Asparagus | | Tuesday | Spinach & Egg White Scramble | Quinoa & Chickpea Bowl | Lemon Herb Chicken & Zucchini | | Wednesday | Berry Protein Smoothie | Turkey & Hummus Wrap (GF) | Grilled Shrimp Skewers | | Thursday | Avocado Toast on GF Bread | Leftover Salmon Salad | Mediterranean Meatballs | | Friday | Chia Seed Pudding | Lentil Soup & Salad | Baked Cod with Tomatoes | | Saturday | Sweet Potato Hash | Grilled Chicken Skewers | Eggplant Bake (No Cheese) | | Sunday | Mushroom Omelette | Tuna Salad on Cucumber | Roasted Turkey Breast | ### 2. Recipe Highlights - **Mediterranean Meatballs:** Mix lean ground turkey with oregano, garlic, and finely chopped spinach. Bake at 400°F for 20 minutes until golden brown. - **Chia Seed Pudding:** Whisk 3 tablespoons of chia seeds into 1 cup of almond milk, add vanilla, and let it sit overnight in the fridge. Top with fresh berries in the morning. - **Eggplant Bake:** Slice eggplant into thick rounds, brush with olive oil, and roast until tender. Top with rich marinara sauce and fresh basil. ### 3. Categorized Grocery List - **Produce:** Spinach, asparagus, zucchini, mixed berries, lemons, avocados, tomatoes, eggplant, cucumbers. - **Protein:** Boneless skinless chicken breasts, salmon fillets, shrimp, lean ground turkey, eggs, canned tuna. - **Dairy/Alternatives:** Unsweetened almond milk. - **Pantry:** Gluten-free rolled oats, quinoa, canned chickpeas, lentils, marinara sauce, chia seeds, olive oil, GF bread. ### 4. Prep Strategy - Chop all your vegetables on Sunday so they are ready to toss into salads or roasting pans during the week. - Cook a large batch of quinoa ahead of time to use as a quick, gluten-free base for your lunches. - Portion your snacks (like nuts or sliced veggies) into small containers immediately after returning from the grocery store.