MONDAY
Monday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Buffalo Deviled Eggs
Serves 4 · 12 min
Sunday printout
Lunch & snack prep for Jun 14
Use this as the Sunday prep sheet for the week's lunches and snacks. Each recipe block below includes the ingredients you need and the hosted cooking notes in a tighter print-first layout.
TUESDAY
Tuesday
☀️ Lunch
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
Chocolate Protein Balls
Serves 10 · 15 min
WEDNESDAY
Wednesday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Serves 4 · 8 min
THURSDAY
Thursday
☀️ Lunch
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
Greek Yogurt Berry Chia Cups
Serves 4 · 10 min
FRIDAY
Friday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Pizza Roll-Up Snack Box
Serves 4 · 8 min
Monday ☀️ Lunch
Egg Roll in a Bowl
Monday lunch for the week of Jun 14.
Ingredients
- 1.5 lb Ground pork
- 1 tbsp Sesame oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 bags Coleslaw mix
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 3 whole Green onions
- 1 tbsp Sesame seeds
- 2 tsp Chili crunch
Recipe note
Savory pork and cabbage skillet with ginger, sesame, and a quick chili crunch finish.
Cooking cue
Cook pork to 145F, then rest it for 3 minutes before slicing.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Brown the pork with sesame oil, then add garlic and ginger until fragrant.
- Fold in shredded cabbage and cook until tender-crisp.
- Season with soy sauce or coconut aminos, rice vinegar, and chili crunch.
- Cook pork to 145F, then rest it for 3 minutes before slicing.
- Top with green onions and sesame seeds before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Monday 🍿 Snack
Buffalo Deviled Eggs
Monday snack for the week of Jun 14.
Ingredients
- 8 whole Hard-boiled eggs
- 3 tbsp Mayonnaise
- 1.5 tbsp Buffalo sauce
- 1 tbsp Sour cream
- 2 tbsp Blue cheese crumbles
- 1 tbsp Chives
Recipe note
Creamy deviled eggs with buffalo sauce, chives, and a little blue cheese crumble.
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Peel the hard-boiled eggs and halve them lengthwise.
- Mash the yolks with mayonnaise, buffalo sauce, and a small spoonful of sour cream until smooth.
- Cook eggs just until set so they stay tender instead of rubbery.
- Pipe or spoon the filling back into the whites, then top with chives and blue cheese.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Tuesday ☀️ Lunch
Italian Chopped Salad with Salami
Tuesday lunch for the week of Jun 14.
Ingredients
- 2 heads Romaine
- 8 oz Salami
- 6 oz Provolone
- 1 whole Cucumber
- 1 cup Cherry tomatoes
- 0.5 cup Olives
- 0.25 cup Pepperoncini
- 0.25 cup Olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Dijon mustard
Recipe note
Crunchy chopped salad with salami, provolone, olives, pepperoncini, and a bright red-wine vinaigrette.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk olive oil, red wine vinegar, Dijon mustard, oregano, and minced garlic to make the dressing.
- Chop lettuce, cucumber, salami, provolone, olives, pepperoncini, and tomatoes into bite-size pieces.
- Toss everything with the dressing until glossy and serve immediately.
This lunch is marked as leftovers in the weekly plan.
Tuesday 🍿 Snack
Chocolate Protein Balls
Tuesday snack for the week of Jun 14.
Ingredients
- 2/3 cup almond butter (or other smooth nut butter)
- 2 tablespoons avocado oil (or melted butter)
- 1/4 cup liquid allulose
- 1 teaspoon vanilla extract
- 3/4 cup chocolate whey protein powder
- 1/4 cup nut flour (pecan, walnut, or almond)
- 2 tablespoons cocoa powder
- 1/8 teaspoon salt (if nut butter is unsalted)
- 2 tablespoons mini keto chocolate chips
- 2 tablespoons finely chopped walnuts or pecans (optional)
Recipe note
These no-bake chocolate protein balls taste like fudgy brownies and pack 11g of protein per serving. A perfect keto-friendly snack for fueling up between meals or post-workout.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Combine the almond butter and avocado oil in a large mixing bowl, stirring thoroughly until smooth and well blended.
- Mix in the liquid allulose and vanilla extract, stirring until fully incorporated into the nut butter mixture.
- Add the chocolate protein powder, nut flour, cocoa powder, and salt to the bowl. Stir everything together until a thick, cohesive dough forms that holds together when pressed.
- Fold in the mini chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
- Scoop and roll the dough into 1-inch balls, yielding approximately 20 balls total. Place them on a plate or baking sheet.
- Transfer to the refrigerator and chill until firm, about 30-60 minutes, before serving.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Wednesday ☀️ Lunch
Egg Roll in a Bowl
Wednesday lunch for the week of Jun 14.
Ingredients
- 1.5 lb Ground pork
- 1 tbsp Sesame oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 bags Coleslaw mix
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 3 whole Green onions
- 1 tbsp Sesame seeds
- 2 tsp Chili crunch
Recipe note
Savory pork and cabbage skillet with ginger, sesame, and a quick chili crunch finish.
Cooking cue
Cook pork to 145F, then rest it for 3 minutes before slicing.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Brown the pork with sesame oil, then add garlic and ginger until fragrant.
- Fold in shredded cabbage and cook until tender-crisp.
- Season with soy sauce or coconut aminos, rice vinegar, and chili crunch.
- Cook pork to 145F, then rest it for 3 minutes before slicing.
- Top with green onions and sesame seeds before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
This lunch is marked as leftovers in the weekly plan.
Wednesday 🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Wednesday snack for the week of Jun 14.
Ingredients
- 8 whole Hard-boiled eggs
- 2 whole Avocado
- 1 whole Cucumber
- 2 tsp Everything seasoning
- to taste Salt
Recipe note
A simple snack box with eggs, avocado, cucumber, flaky salt, and everything seasoning.
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Halve the eggs and avocado and arrange with cucumber spears in small containers.
- Cook eggs just until set so they stay tender instead of rubbery.
- Sprinkle with flaky salt and everything seasoning right before eating.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Thursday ☀️ Lunch
Italian Chopped Salad with Salami
Thursday lunch for the week of Jun 14.
Ingredients
- 2 heads Romaine
- 8 oz Salami
- 6 oz Provolone
- 1 whole Cucumber
- 1 cup Cherry tomatoes
- 0.5 cup Olives
- 0.25 cup Pepperoncini
- 0.25 cup Olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Dijon mustard
Recipe note
Crunchy chopped salad with salami, provolone, olives, pepperoncini, and a bright red-wine vinaigrette.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk olive oil, red wine vinegar, Dijon mustard, oregano, and minced garlic to make the dressing.
- Chop lettuce, cucumber, salami, provolone, olives, pepperoncini, and tomatoes into bite-size pieces.
- Toss everything with the dressing until glossy and serve immediately.
This lunch is marked as leftovers in the weekly plan.
Thursday 🍿 Snack
Greek Yogurt Berry Chia Cups
Thursday snack for the week of Jun 14.
Ingredients
- 2 cups Greek yogurt
- 3 tbsp Chia seeds
- 1 tsp Vanilla extract
- 0.5 cup Raspberries
- 0.25 cup Unsweetened coconut
- 0.25 cup Pecans
Recipe note
Protein-rich snack cups with vanilla yogurt, chia, toasted coconut, and a few berries.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Stir the chia seeds and vanilla into the yogurt and let it stand for 10 minutes.
- Top with raspberries, toasted coconut, and chopped pecans.
- Serve cold or pack in jars for grab-and-go snacks.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Friday ☀️ Lunch
Egg Roll in a Bowl
Friday lunch for the week of Jun 14.
Ingredients
- 1.5 lb Ground pork
- 1 tbsp Sesame oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 bags Coleslaw mix
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 3 whole Green onions
- 1 tbsp Sesame seeds
- 2 tsp Chili crunch
Recipe note
Savory pork and cabbage skillet with ginger, sesame, and a quick chili crunch finish.
Cooking cue
Cook pork to 145F, then rest it for 3 minutes before slicing.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Brown the pork with sesame oil, then add garlic and ginger until fragrant.
- Fold in shredded cabbage and cook until tender-crisp.
- Season with soy sauce or coconut aminos, rice vinegar, and chili crunch.
- Cook pork to 145F, then rest it for 3 minutes before slicing.
- Top with green onions and sesame seeds before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
This lunch is marked as leftovers in the weekly plan.
Friday 🍿 Snack
Pizza Roll-Up Snack Box
Friday snack for the week of Jun 14.
Ingredients
- 8 whole Mozzarella slices
- 4 oz Pepperoni
- 0.5 cup Olives
- 1 whole Cucumber
- 0.25 cup Fresh basil
- 0.25 cup Italian vinaigrette
Recipe note
No-cook roll-ups with mozzarella, pepperoni, olives, and Italian vinaigrette.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Lay out the deli mozzarella slices and layer pepperoni and basil leaves on top.
- Roll each slice tightly and pack with olives and a few cucumber spears.
- Serve with a small container of Italian vinaigrette or pizza sauce for dipping.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.