Lunch:Grilled Sardines with Lemon & Herbs, wild greens salad, 3spoons of skordalia ( mashed potato and garlic)

Dinner: Grilled fish rich in omega-3 fats and tomato salad

Lunch: Green salad with tuna and homemade dressing, baked sweet potato with butter & cinnamon.

Dinner: Seasonal veggie soup and grilled chicken.

Lunch: Chicken breast grilled with BBQ sauce, salad with 1 cup raw broccoli + 10 baby carrots + ½ tsp garlic powder + ½ tsp dill and/or other herb and 1t.sp olive oil

Dinner: 1 large potato prepared as oven fries with 1t.sp olive oil, 1 cup broccoli, roasted with 1 tsp olive oil and 1 clove minced garlic

• Main: Grilled salmon with lemon, olive oil & herbs

• Side: Quinoa salad with kale, cherry tomatoes & pumpkin seeds

• Dessert: Greek yogurt with fresh blueberries and a drizzle of honey

Main: Baked eggplants stuffed with lentils, tomatoes, onions & herbs

Side: Brown rice with parsley and lemon

Dessert: Baked apples with cinnamon and chopped walnuts

Main: Slow-cooked chickpeas with broccoli, garlic, and turmeric

Side: Whole wheat pita with hummus

Dessert: Fresh orange slices with a sprinkle of dark chocolate shavings

• Main: Sardine fillets in whole wheat wrap with rocket, tomatoes & tahini

• Side: Roasted sweet potatoes with rosemary

• Dessert: Pomegranate seeds with crushed almonds

Main: Baked phyllo pie with spinach, leeks & feta cheese

Side: Cucumber, tomato & mint salad

Dessert: Chia pudding with figs and pistachios

• Main: Homemade soup with tomatoes, red lentils, garlic & basil

• Side: Whole grain bruschetta with avocado

• Dessert: Berries with yogurt and a sprinkle of flaxseed

• Main: Baked falafel with tahini sauce

• Side: Bulgur salad with parsley, lemon & cucumber

• Dessert: Sliced melon with mint leaves

• Main: Grilled chicken breast with oregano, lemon & garlic

• Side: Whole grain couscous with roasted vegetables

• Dessert: Poached pear with cinnamon and walnuts

• Main: Gigantes beans baked with olive oil, garlic & tomato sauce

• Side: Green salad with olive oil vinaigrette

• Dessert: Peach slices with sunflower seeds

Main: Oven-roasted cauliflower, carrots, and beets with tahini dressing

Side: Freekeh with lemon and parsley

Dessert: Yogurt with date syrup and crushed hazelnuts

• Main: Tuna fillet on arugula, cherry tomatoes & olives

• Side: Whole wheat croutons with garlic

• Dessert: Fresh grapes with grated dark chocolate

• Main: Baked patties with zucchini, red lentils & turmeric

• Side: Quinoa with mint and lemon

• Dessert: Baked plum with cinnamon

• Main: Hearty soup with beans, tomatoes, kale, garlic, and herbs

• Side: Whole grain bread with olive tapenade

• Dessert: Grilled peaches with a yogurt dip

• Main: Sautéed mushrooms, onions & farro with thyme

• Side: Arugula and fennel salad with olive oil and lemon

• Dessert: Dark chocolate square with strawberries