June 26th - 30th

Monday Dinner: Turkey Bolognese with Zucchini Noodles and Carrot Soufflé (Paleo, Gluten-Free)

Tuesday Dinner: Seared Pork Tenderloin with Blackberry Chipotle BBQ Sauce, Summer Roasted Vegetables, and Jasmine or Cauliflower Rice (Paleo, Gluten-Free)

Wednesday Dinner: Bacon & Herb Chicken Rissoles with Rosemary Ketchup, Sweet Potato Fries, and Spinach-Cherry Tomato Salad with Balsamic Vinaigrette (Paleo, Gluten-Free)

Thursday Dinner: Roasted Salt & Pepper Salmon with Chimichurri Sauce, Lime-Herb Jasmine or Cauliflower Rice, and an Arugula Salad with Sliced Avocado + Citrus-Lime Dressing (Paleo, Gluten-Free, Whole30)

Friday Dinner: Cilantro-Lime Chicken with Avocado Salsa, Pina Colada Fruit Salad, and Baked Carrot Fries (Paleo, Gluten-Free)

Tuesday Lunch: Raspberry-Chipotle BBQ Pork Bowl with Pickled Red Onions and Sweet Potato Fries (Paleo, Gluten-Free)

Wednesday Lunch: Beef Taco Salad with Homemade Catalina Vinaigrette and Mexican Cornbread

Thursday Lunch: Spicy Peach Hot Wings with Homemade Peach Hot Sauce and a Sweet Potato-Bacon Salad (Paleo, Gluten-Free)

Friday Lunch: Deconstructed Cabbage Roll Soup (Paleo, Gluten-Free, Whole30)

The Steady Meal: Chicken Parmesan with Basil-Specked Spaghetti Squash and Steamed Green Beans (Paleo, Gluten-Free, Whole30)

The Weekly Breakfast: Sweet Potato Crusted Spinach-Sausage Quiche (Paleo, Gluten-Free, Whole30)

The Weekly Dessert: Strawberry Coconut Macaroons (Paleo, Gluten-Free)