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Week 3 Lunch: Brown Sugar Balsamic Glazed Pork Tenderloin: Sage, Salt, pepper, Garlic, Brown Sugar, Cornstarch, Balsamic Vineger, Soy SauceCauliflower Mashed Potatoes: Cauliflower, Greek Yogurt, Garlic, Green Onion, Salt, Pepper ( + Parmesan if you want )Balsamic Roasted Brussel Sprouts: Olive Oil, Salt, Pepper, Balsamic Vinegar, Honey Roasted Asparagus: Olive Oil, Salt, Pepper Roasted Carrots: Olive oil, Salt, Pepper, Parsley

Week 6 Lunch Option: Tuscan Chicken Chicken: Olive oil, salt, pepper FarroVegetable Saute: Canned artichokes, Capers, Tomatoes, Blanched Asparagus, Salt, PepperGarnishes: Pesto, Balsamic Vinaigrette if you please