Delicious 3-Day
Hypothyroidism
Meal Plan
A freebie from Carob Cherub
Sara Binde
www.carobcherub.com
Hypothyroidism Meal Plan
Thanks for downloading the PDF version of my hypothyroidism meal plan. I can’t
wait for you to try the recipes and feel invigorated with health. It’s true what they say:
nothing tastes as good as healthy feels!
Contents
Hypothyroid Meal Plan Outline .................................................................................. 2
Day One Breakfast: Carrot Cake Smoothie Bowl ..................................................... 3
Day One Lunch: Ready Freddy Vegetable Soup + Simple Mediterranean Salad ... 3
Day One Dinner: Easy Mexican Black Beans with Greens ...................................... 4
Day Two Breakfast: Buffalo Cauliflower and White Beans....................................... 4
Day Two Lunch: All-In-One Lentil and Green Pea Salad ......................................... 5
Day Two Dinner: Vegan Mushroom & Pinto Bean Burgers with Omega-3 Cilantro
Pesto .......................................................................................................................... 5
Day Three Breakfast: Barbeque Carrots and White Beans ..................................... 6
Day Three Lunch: Updated Back on Track Chickpea and Bulgur Salad ................. 7
Day Three Dinner: Warm Rainbow Asian Bok Choy and Mushroom Salad ............ 8
Bonus Recipe: Sweet Pine and Apple Salad ............................................................ 8
Enhancing This Meal Plan ......................................................................................... 9
Day Three Lunch: Updated Back on Track Chickpea and Bulgur Salad
Ingredients
• 2/3 cup dry bulgur
• 1 can chickpeas, drained (no/low sodium)
• 2 cups water
• 1 cucumber
• 1 red bell pepper
• 1 tomato
• 1 cup fresh parsley
• 2 spring onions
• 1 tsp garlic
• Black pepper, to taste
• 2 tbsp white wine vinegar
• 1 tsp prepared mustard
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• 1 tbsp ground flaxseeds
• Extra greens, to serve
Preparation
In a medium bowl, soak the bulgur in the water until hydrated. Soak it for at least an
hour and up to 24 hours. When the bulgur is fully hydrated, drain the bulgur of
excess water.
Then dice the cucumber, bell pepper and tomato. Add the bulgur through spring
onions to a large bowl and gently stir to distribute ingredients evenly.
In a small separate bowl, whisk together the vinegar, mustard, soy sauce, lemon
juice and flax. Dress the salad with the dressing and serve the salad on a bed of
greens. One serving is half of the recipe.