Breakfast — Oats & Berries
Steel-cut oats with blueberries, walnuts, and a drizzle of cinnamon; unsweetened green tea.
Lunch — Salmon & Kale Salad
Grilled salmon over kale and spinach; cherry tomatoes, avocado, and lemon‑olive oil dressing.
Dinner — Chicken & Roasted Vegetables
Herb‑roasted chicken breast; broccoli, Brussels sprouts, and sweet potato; olive oil.