Weekly Meal Plans

3 pastured eggs with spinach, mushrooms, and red bell pepper in coconut oil. Side of sliced avocado.

Wild-caught tuna with avocado, capers, and red onion in romaine leaves. Apple on the side.

Pan-seared wild salmon with herb crust, roasted asparagus, and lemon.

Coconut milk chia pudding with mixed berries and a drizzle of raw honey.

Grilled chicken, beets, cucumber, avocado, and kale with tahini-lemon dressing.

Grass-fed beef strips with broccoli, garlic, and ginger in coconut aminos sauce over cauliflower rice.

Crispy pastured bacon with diced sweet potato, onion, and herbs. Topped with two fried eggs.

Leftover from batch cook: hearty veg soup with bone broth, parsnip, carrot, and kale.

Crispy-skin chicken thighs with lemon and thyme, served with roasted zucchini and sweet potato mash.

Sliced avocado with wild-caught smoked salmon, capers, red onion, and a squeeze of lemon.

Deli turkey slices wrapped around avocado, cucumber, and shredded carrot. Serve with olives.

Pan-seared lamb chops with rosemary, served over creamy cauliflower mash with olive oil.

Fluffy 3-ingredient pancakes made with almond flour, egg, and banana. Top with fresh berries.

Romaine, cucumber, tomato, hard-boiled egg, bacon bits, and olives with olive oil & red wine vinegar.

Wild-caught shrimp sautéed with garlic, cherry tomatoes, and basil over spiralized zucchini noodles.

Pastured bacon, pork sausages, fried eggs, grilled tomatoes, sautéed mushrooms, and spinach.

Slow-cooked pulled chicken with chipotle, wrapped in butter lettuce cups with mango salsa.

The weekend showstopper. Grass-fed short ribs braised 3.5 hours with roasted root vegetables.

Baked egg frittata with roasted red pepper, spinach, and onion. Side of seasonal mixed fruit.

Crispy bacon, heirloom tomatoes, avocado "dressing," and romaine hearts. Simple and perfect.

Set-and-forget pork shoulder with apple, onion, and herbs. Makes enough for next week's meal prep.