nourish to flourish resource MENU
25 Days of Menu Plans
To Support Your
Nourish to Flourish Journey
Bon Appetite
The Nourish to Flourish Menu includes a daily suggestion for breakfast, lunch and dinner. You may follow the menu exactly, pick and choose recipes you like from the table, or make/find your own recipes, as long as they follow the guidelines. If you follow it day-by-day you'll find that lunch often incorporates leftovers from previous dinners.
When you click on an underlined item, you'll be directed to the recipe for it. You'll find recipes for SMOOTHIES & other BREAKFAST items, LUNCH, DINNER and even some TREATS using the links in the menu at the top of the page under the recipe tab.
The complete 25-Day Menu can be found below.
You can also click on the button to download a Blank Menu Planner to create your own meal plan.
WEEK 1 MENU
DAY | BREAKFAST | LUNCH | DINNER |
|---|---|---|---|
1 | Scrambled eggs with sauteed greens | Tuna salad on greens (mix one can tuna with avocado mayo and diced celery or onions) | Yogurt Marinated Grilled Chicken and assorted roasted veggies |
2 | Chicken salad (use leftover chicken - mix with mayo, celery & diced apples or grapes & walnuts) | Fish Tacos with cabbage slaw | |
3 | Leftover cabbage slaw and hard-boiled eggs | ||
4 | Veggie omelet | Leftover Tuscan soup | Beef Ragout over mashed “potatoes” or baked potatoes |
5 | Leftover beef ragout | Grilled Taco Salad with guacamole and salsa | |
6 | Soft boiled eggs with avocado | Leftover grilled turkey (from last night's dinner) lettuce wraps | Lettuce wrap burger with grilled onions or mushrooms (get it at Five Guys!) |
7 | Tossed green salad with chicken or steak and vinaigrette (make your own) |
WEEK 2 MENU
DAY | BREAKFAST | LUNCH | DINNER |
|---|---|---|---|
8 | Veggie omelet | Leftover butternut squash soup | Cilantro Lime Chicken over cauliflower rice bowls |
9 | Leftover Buffalo Chicken Frittata | Chicken Piccata with roasted vegetables | |
10 | Leftover cilantro lime chicken in lettuce wraps | Chicken Sliders with sweet potato 'buns' and roasted broccoli | |
11 | Salad with grilled chicken | ||
12 | Leftover crab cakes | Grouper Veracruz, grilled veggies and baked potatoes | |
13 | Soft boiled eggs and avocado | Canned salmon/tuna with avocado mayo & diced onion. Serve with celery sticks & bell pepper | "Spaghetti" and meatballs Zucchini noodles or spaghetti squash for spaghetti |
14 | Scrambled eggs and sweet potato hash | Leftover meatballs and raw veggies | Chipotle or Currito |
WEEK 3 MENU
DAY | BREAKFAST | LUNCH | DINNER |
|---|---|---|---|
15 | Scrambled eggs with sauteed greens | ||
16 | Hard boiled eggs, raw veggies with baba ghanoush | salmon patties with wilted spinach and garlic | |
17 | Soft boiled eggs with avocado | (add some leafy greens other than just romaine) | Chicken Sliders with sweet potato 'buns' and roasted broccoli |
18 | Leftover sliders with tossed salad | Chow Mein | |
19 | Chicken curry salad | ||
20 | Leftover curry or Chinese chicken salad | Taco Salad with guacamole | |
21 | Veggie and bacon omelet | Leftover Italian wedding soup |
WEEK 4 MENU
DAY | BREAKFAST | LUNCH | DINNER |
|---|---|---|---|
22 | BLT Salad | ||
23 | Pot roast breakfast hash | Tossed salad with hard boiled eggs avocado & homemade vinegrette | Pork chops with sauerkrat roasted potatoes and brussels sprouts |
24 | Omlet with veggies plus left over pork or sliced ham | Leftover pot roast breakfast hash | Shrimp/salmon bowls with veggies and mangos over cauliflower rice |
25 | Kale salad with apples | Zucchini noodles with avocado pesto and shrimp |
nourish to flourish resource MENU