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 Aug 9
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
Hard-Boiled Egg and Avocado Snack Box
Serves 4 · 8 min
WEDNESDAY
Wednesday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Buffalo Deviled Eggs
Serves 4 · 12 min
THURSDAY
Thursday
☀️ Lunch
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Serves 4 · 8 min
FRIDAY
Friday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Buffalo Deviled Eggs
Serves 4 · 12 min
Monday ☀️ Lunch
Egg Roll in a Bowl
Monday lunch for the week of Aug 9.
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 Aug 9.
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 Aug 9.
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
Hard-Boiled Egg and Avocado Snack Box
Tuesday snack for the week of Aug 9.
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.
Wednesday ☀️ Lunch
Egg Roll in a Bowl
Wednesday lunch for the week of Aug 9.
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
Buffalo Deviled Eggs
Wednesday snack for the week of Aug 9.
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.
Thursday ☀️ Lunch
Italian Chopped Salad with Salami
Thursday lunch for the week of Aug 9.
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
Hard-Boiled Egg and Avocado Snack Box
Thursday snack for the week of Aug 9.
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.
Friday ☀️ Lunch
Egg Roll in a Bowl
Friday lunch for the week of Aug 9.
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
Buffalo Deviled Eggs
Friday snack for the week of Aug 9.
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.