Challenge: Week 1 Meal Plan

The meal plan was created with inspiration from The Paleo Diet by Loren Corden, PhD ©2002 Wiley, John & Sons, Incorporated. All meals are gluten, casein, and soy free (GFCFSF). Please make sure you pay attention to food labels when shopping.

Recipes will be posted as soon as possible.

Sunday, February 21
Breakfast: Apple and GF Grits
Lunch: Ian's Chicken Patty Wrap and Lay's potato Chips
Dinner: Open because I didn't go grocery shopping

Monday, February 22
Breakfast: Whole Fruit Smoothie and Broiled Pork Chop
Lunch: Ian's Fish Fillet (Allergen-Free) with GF Tortilla Chips
Dinner: Altamira Stuffed Chicken with Ratatouille
Snacks: Walnuts and Raisins

Tuesday, February 23
Breakfast: Raspberries with Walnuts and Broiled Pork Chop
Lunch: Spinach Salad, Broiled Sole, Steamed Cauliflower, and Apple
Dinner: Zucchini Soup and Slow-Cooked Steak with Salsa
Snacks: Mango and Non-salted Macadamia Nuts

Wednesday, February 24
Breakfast: Smoothie and Leftover Steak
Lunch: Gingery Chicken and Veggies, Tomato/Black Olive Green Salad with Anaheim Cilantro Salsa Dressing
Dinner: Eggs & Banana Chocolate Chip Muffins
Snacks: Apples and Pecans

Thursday, February 25
Breakfast: Bowl of diced apples, shredded carrots, and raisins with Leftover Chicken
Lunch: Roast Chicken Spinach Wrap and Handful Almonds
Dinner: Tossed Green Salad, Broiled Halibut with lemon juice and dill, Steamed Asparagus, Sliced Kiwi & Orange
Snacks: Anything leftover

Friday, February 26
Breakfast: Whole Fruit Smoothie and Broiled Pork Chop
Lunch: Anything leftover
Dinner: Tomato & Cucumber wedges, Stuffed Zucchini, Chopped pecans and raspberries
Snacks: Apple slices with Almond Butter

Saturday, February 27
Breakfast: Sliced Bananas, Strawberries and Walnuts
Lunch: Chicken Vegetable Soup and Salad
Dinner: Tacos, Refried Beans and Mexi-Rice
Snacks: Leftovers