Ingredients

1 1/2-2 pounds chicken breast

1 package Italian chicken sausage (5 sausages)

1 pound ground chicken

1 pound frozen shrimp

15-ounce can chickpeas

32 ounces chicken broth

1 jar creamy tahini

15-ounce can light coconut milk

1 jar tamari, coconut aminos, or soy sauce

1 package raw cashews

1 pound frozen cauliflower rice

1 large bag chopped kale

1 bag shredded carrots

1 jalapeño pepper

1 large cucumber

4 large sweet potatoes

2 broccoli heads

2 large yellow onions

1 garlic bulb

4-inch piece ginger root (can substitute with ground ginger)

6-8 green onions (1 bunch)

1 package baby bella mushrooms (about 14 mushrooms)

2 red bell peppers

Pantry items: Spices/sauces

Olive or avocado oil

Sesame oil

Rice vinegar

Honey or maple syrup

Salt & pepper

Garlic powder

Italian seasoning

Smoked paprika

Curry powder

Turmeric powder

Cumin

Ground ginger

Red pepper flakes

Once the shopping is complete, Lueke gets to work on prepping ingredients for the following five dishes. Here's everything you need -- and be sure to check out her corresponding Instagram posts for complete cooking instructions.

Meal 1: Ginger, Sweet Potato, & Kale Chicken Soup

\"PHOTO:
@jenneatsgoood
PHOTO: Healthy chicken, veggie and ginger soup.
>

Ingredients

2 tablespoons olive or avocado oil

1 1/2-2 pounds boneless chicken breast (for a vegetarian option, sub for cannellini beans)

1 large yellow onion, chopped

4 garlic cloves, minced

1 + 1/2-inch ginger root piece, minced

2 large sweet potatoes, cubed

1 teaspoon salt (plus more to taste)

1/2 teaspoon black pepper

1 teaspoon turmeric powder

4 cups chicken broth

3 cups fresh chopped kale

1/2 of one 15-ounce can light coconut milk

View this post on Instagram

A post shared by JENN LUEKE | REAL FOOD FOODIE (@jenneatsgoood)

Meal 2: Curry Chicken Meatballs

\"PHOTO:
@jenneatsgoood
PHOTO: Curry chicken meatballs with veggies.
>

Ingredients

2 tablespoons avocado or olive oil

3/4 large yellow onion, chopped

3 garlic cloves, minced

1 large sweet potato, cubed

1 red bell pepper, sliced

1/2 broccoli head, chopped

4 baby bella mushrooms, sliced

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon cumin

3/4 teaspoon smoked paprika

1 tablespoon + 1 tablespoon ground ginger

1/2 of one 15-ounce can light coconut milk

1 pound ground chicken (for a vegetarian option, substitute baked tofu)

1 tablespoon tamari, coconut aminos, or soy sauce

4-6 green onions, chopped

sesame seed, for topping (optional)

View this post on Instagram

A post shared by JENN LUEKE | REAL FOOD FOODIE (@jenneatsgoood)

Meal 3: Cauliflower Shrimp Fried Rice

\"PHOTO:
@Jenneatsgoood
PHOTO: Fried cauliflower rice with shrimp and green onions.
>

Ingredients

12-15 frozen shrimp (for a vegetarian option, substitute tofu)

2 tablespoons olive or avocado oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

1-inch piece ginger root, minced

1/2 broccoli head, chopped

1/2 red bell pepper, chopped

4 baby bella mushrooms, chopped

1 jalapeno pepper, de-seeded and chopped

2/3 cup shredded carrots

2 green onions, chopped

1 pound frozen cauliflower rice

1/4 cup tamari, coconut aminos, or soy sauce

3/4 cup raw cashews

lime juice (optional) for serving

View this post on Instagram

A post shared by JENN LUEKE | REAL FOOD FOODIE (@jenneatsgoood)

Meal 4: Chicken Sausage & Veggie Sheet Pan Dinner

\"PHOTO:
@jenneatsgoood
PHOTO: A sheet pan dinner with chicken sausage and veggies.
>

Ingredients

1 large sweet potato, cubed

1/2 red bell pepper, sliced

1 broccoli head, chopped

6 baby bella mushrooms, sliced

1 package Italian chicken sausages (5 sausages) (for a vegetarian option, substitute veggie sausage)

2 tablespoons olive or avocado oil

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon italian seasoning

2 teaspoons smoked paprika

2 teaspoons garlic powder

View this post on Instagram

A post shared by JENN LUEKE | REAL FOOD FOODIE (@jenneatsgoood)

Meal 5: Crispy Chickpea Tahini Kale Salad

\"PHOTO:
@jenneatsgoood
PHOTO: Kale salad with crispy chickpeas.
>

\"I'm not a big salad person -- and this one is like amazing,\" she said of this dish for day five. \"The dressing so good. It's really simple and it holds up in the fridge for a long time. I absolutely love that and it's a plant based option which a lot of people were asking about.\"

Plus, she shared her secret for actually crispy chickpeas: \"Cook them in the air fryer.\"

\"Wash off the chickpeas, pat them dry with a paper towel, season them with all the seasonings, toss it in some olive oil or avocado oil and then put it in the air fryer\" lined with a piece of parchment paper, she suggested, \"for 18 to 20 minutes.\"

Ingredients

1 large cucumber, thinly sliced

2/3 cup creamy tahini

3 tablespoons sesame oil

2 tablespoons tamari, coconut aminos, or soy sauce

1 tablespoon rice vinegar

2 tablespoons honey or maple syrup

Salt, pepper, garlic powder and red pepper flakes to taste

3 cups fresh chopped kale

2 tablespoons + 1 tablespoon olive or avocado oil

2/3 cup shredded carrots

15-ounce can chickpeas, rinsed

1 teaspoon garlic powder

1 teaspoon smoked paprika

View this post on Instagram

A post shared by JENN LUEKE | REAL FOOD FOODIE (@jenneatsgoood)

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