Meal Prep

Weekly Meal Prep Menu

This menu offers a variety of flavors and ingredients that reflect the influences of Hawaiian, Spanish, and Japanese cuisines, ensuring the family has delicious and diverse meals throughout the week!

Monday

Breakfast

Açaí bowl topped with fresh fruits, granola, and coconut flakes (Hawaiian).

Lunch

Spanish quinoa salad with black beans, corn, bell peppers, and a lime vinaigrette.

Dinner

Teriyaki chicken with steamed rice and sautéed bok choy (Japanese).

Tuesday

Breakfast

Spam and egg breakfast sandwich on a Hawaiian roll.

Lunch

Gazpacho soup with crusty bread (Spanish).

Dinner

Miso-glazed salmon with soba noodles and a side of edamame (Japanese).

Wednesday

Breakfast

Tropical smoothie with pineapple, mango, and spinach.

Lunch

Hawaiian poke bowl with marinated tuna, avocado, and seaweed salad.

Dinner

Paella with shrimp, chicken, and chorizo (Spanish).

Thursday

Breakfast

Matcha pancakes with maple syrup and sliced bananas (Japanese-inspired).

Lunch

Tapas platter with olives, cheeses, and Spanish chorizo.

Dinner

Loco moco with rice, hamburger patty, fried egg, and gravy (Hawaiian).

Friday

Breakfast

Onigiri (rice balls) filled with salmon and wrapped in nori.

Lunch

Ensalada de garbanzos (chickpea salad) with tomatoes, cucumbers, and a vinaigrette (Spanish).

Dinner

Sushi night with a variety of rolls (California, spicy tuna, etc.) and miso soup (Japanese).

Saturday

Breakfast

Hawaiian fruit salad with guava, papaya, and passion fruit.

Lunch

Tortilla Española (Spanish omelet) with a side salad.

Dinner

Kalua pork with steamed rice and macaroni salad (Hawaiian).

Sunday

Breakfast

French toast with a twist, using Hawaiian sweet bread and topped with coconut syrup.

Lunch

Chicken adobo (Spanish-Filipino influence) served with jasmine rice.

Dinner

Ramen with pork belly, soft-boiled egg, and green onions (Japanese).

Snacks

- Hawaiian-style potato chips.
- Spanish marcona almonds.
- Mochi ice cream (Japanese).