🌿 Mederos Meal Plan

Baffle Cart or Zydas Kitchen, then produce + groceries. Get 2 salmon for Monday.

Peaches, grapes, lettuce leaves, cheese, avocado, and pantry crackers or leftovers.

Slow-cook polenta, then top with olive-oil blistered tomatoes, zucchini, cannellini beans, garlic, basil, and parmesan. Add a crisp little gem salad.

Kids: oatmeal with cinnamon apple. Adults: oatmeal or Greek yogurt with apple, chia, flax, and safe nuts.

Spinach, broccoli, frozen fruit, protein powder, and creatine. Add a pear on the side.

Roast the 2 salmon fillets with olive oil, lemon, and oregano. Serve with rice, garlicky green beans, and roasted rainbow carrots.

Kids: allergy-safe sausage with grapes, or oatmeal. Adults: yogurt bowls with grapes, chia, and flax.

Spinach, broccoli, frozen fruit, protein powder, and creatine. Add an apple if needed.

Sauté mushrooms, poblanos, onion, and corn with avocado oil, cumin, and oregano. Serve in corn/GF tortillas with black beans, lettuce, tomato, avocado, cilantro, and lime.

Kids: egg-free waffles or pancakes with sliced peaches. Adults: oatmeal or yogurt bowls.

Spinach, broccoli, frozen fruit, protein powder, and creatine. Grapes on the side.

Kids: oatmeal with diced pear or allergy-safe sausage + pear. Adults: yogurt or oat bowls with pear.

Spinach, broccoli, frozen fruit, protein powder, and creatine. Add a peach if any remain.

Roast just enough chicken thighs with lime, garlic, oregano, olive oil, onion, and bell pepper. Serve over rice with charred corn, tomato-cilantro salad, and avocado.

Kids: oatmeal or egg-free pancakes with apple. Adults: oats or yogurt with apple, chia, flax, and cinnamon.

Spinach, broccoli, frozen fruit, protein powder, and creatine. Add a pear on the side.

Kids: egg-free pancakes with grapes or pear and allergy-safe sausage. Adults: yogurt or oatmeal bowls.

Rice, black or white beans, lettuce, tomatoes, corn, avocado, herbs, and any remaining roasted vegetables.

Simmer cannellini beans with blistered cherry tomatoes, onion, garlic, oregano, and ribbons of kale. Finish with olive oil and parmesan; serve with rice or creamy polenta.