🌿 Mederos Meal Plan

Baffle Cart breakfast sandwich or Zydas Kitchen (mimela, egg quesadilla). Pick up weekly produce + 2 salmon.

Adults: protein shake. Kids: light snack after the market.

Use the freshest veg from today’s haul. Swiss chard, cherry tomatoes, shallots & feta. Serve with crusty GF bread & a simple green salad. Kids get eggs + sausage on the side.

Kids: oatmeal or eggs + sausage
Adults: oatmeal or yogurt bowl topped with strawberries & blackberries

Spinach, broccoli, frozen fruit, protein powder, creatine.

White miso + coconut aminos glaze, broil 8–10 min. Jasmine rice, roasted broccoli on the side. Fresh from the market — don’t wait on salmon.

Kids: waffles or pancakes
Adults: oatmeal or yogurt bowl

Spinach, broccoli, frozen fruit, protein powder, creatine.

Boneless thighs + sweet potatoes, red beets & fennel this week. 425°F, 35–40 min. Salt, pepper, olive oil, cumin, paprika. Squeeze lemon at the end.

Kids: oatmeal or eggs + sausage
Adults: oatmeal or yogurt bowl

Spinach, broccoli, frozen fruit, protein powder, creatine.

Kids: oatmeal or waffles
Adults: yogurt bowl with strawberries & blackberries

Spinach, broccoli, frozen fruit, protein powder, creatine.

Sauté garlic + shallots in olive oil, add cannellini beans, curly kale, cherry tomatoes. Finish with lemon + parmesan. Serve over rice or with GF bread.

Kids: eggs + sausage or oatmeal
Adults: oatmeal bowl

Spinach, broccoli, frozen fruit, protein powder, creatine.

Kids: waffles or pancakes
Adults: yogurt bowl, take your time

Simple green leaf salad. Use up whatever’s left from the week.

Start after lunch, 3 hrs at 325°F. Sear ribs, braise in red wine + GF beef broth with root veg. Serve over creamy mashed potatoes. Weekend project dinner.