Based on the person's dietary preferences and restrictions, create a seven-day meal plan consisting of three meals and two snacks per day that will help lower their cholesterol levels. Include specific ingredients, portion sizes, and cooking methods for each recipe. Additionally, recommend lifestyle changes such as increasing physical activity and avoiding processed and fried foods to supplement the meal plan.
user
Day 1 
- Breakfast: 
  - Whole wheat oatmeal with fresh berries and a sprinkle of cinnamon
  - 1 hard boiled egg
  - 8 oz. Of skim milk
- Snack 1: 
  - 1/2 of a medium-sized apple 
  - A small handful of almonds 
- Lunch: 
  - Baked salmon (4-6 oz.) 
  - Quinoa (1/2 cup) 
  - Steamed broccoli 
  - 8 oz. Of vegetable broth 
 
- Snack 2: 
  - 1 small banana 
  - 1 tbsp. Of peanut butter 
- Dinner: 
  - Grilled chicken breast (4 oz.) 
  - Roasted sweet potatoes (1/2 cup) 
  - Side salad (mixed greens, tomatoes, cucumbers, avocados) 

Day 2
- Breakfast: 
  - Greek yogurt with fresh berries and a scoop of granola 
  - 1 clementine 
  - 8 oz. Of skim milk 
- Snack 1: 
  - Carrot sticks with hummus 
  - 1/2 cup of cubed melon 
- Lunch: 
  - Black bean and avocado wrap 
  - 1/2 cup of brown rice 
  - Small tomato and cucumber salad 
- Snack 2: 
  - 1 hard boiled egg 
  - A small apple 
- Dinner: 
  - Broiled tofu (4-6 oz.) 
  - Roasted asparagus 
  - Steamed brown rice 
 

Day 3
- Breakfast: 
  
  - 1 whole grain English muffin 
  - 1 tablespoon of reduced-fat cream cheese 
  - 1 hard boiled egg 
  - 1/2 cup of sliced tomatoes 
  - 8 oz. Of skim milk 
- Snack 1: 
  - A handful of grapes
assistant
Based on the person's dietary preferences and restrictions, create a seven-day meal plan consisting of three meals and two snacks per day that will help lower their cholesterol levels. Include specific ingredients, portion sizes, and cooking methods for each recipe. Additionally, recommend lifestyle changes such as increasing physical activity and avoiding processed and fried foods to supplement the meal plan.
user
Person's dietary preferences and restrictions:

- Vegan
- No added oils
- Limited gluten
- High fiber
- High protein
- Low saturated fat
- No added sugars

Day 1:

Breakfast:
- Vegan protein smoothie (1 serving) made with 1 cup unsweetened almond milk, 1 banana, 1 scoop vegan protein powder, 1 tablespoon chia seeds, and 1/2 cup mixed berries
- 1 piece of gluten-free toast topped with avocado and sliced tomato

Snack:
- 1 medium-sized apple
- 2 tablespoons of unsalted walnuts

Lunch:
- Gluten-free vegan wrap with hummus, mixed veggies (carrots, cucumber, and sprouts), and quinoa
- 1 cup of mixed fruit salad

Snack:
- 1 cup of sliced raw veggies (carrots, celery, and bell peppers)
- 2 tablespoons of hummus

Dinner:
- Vegan lentil soup (1 serving)
- 1/2 cup of brown rice
- Roasted brussels sprouts (1 serving) with balsamic glaze

Day 2:

Breakfast:
- Vegan protein oatmeal bowl (1 serving) with 1 cup of unsweetened almond milk, 1 banana, 1/2 cup of gluten-free rolled oats, and 1 tablespoon of chopped almonds
- 1 small orange

Snack:
- 1 medium-sized pear
- 2 tablespoons of unsalted peanuts

Lunch:
- Gluten-free tofu stir-fry (1 serving) with mixed veggies (broccoli, bell peppers, carrots, and mushrooms) and brown rice
- 1 cup of mixed fruit salad

Snack:
- 1 cup of sliced raw veggies (cucumber, carrot, and cherry tomatoes)
- 2 tablespoons of hummus

Dinner:
- Vegan lentil bolognese (1 serving) with brown rice pasta
- Steamed green beans (1 serving)
- Side salad (mixed greens, avocado, tomato, and balsamic dressing)

Day 3:

Breakfast:
- Gluten-free vegan avocado toast (1 slice) with lemon juice, salt, and minced garlic
- Vegan protein smoothie (1 serving) made with 1 cup unsweetened almond milk, 1 banana, 1 scoop vegan protein powder, 1 tablespoon chia seeds, and 1/2 cup mixed berries

Snack:
- 1 medium-sized apple
- 2 tablespoons of unsalted sunflower seeds

Lunch:
- Vegan black bean veggie burger on gluten-free bread (1 serving) with mixed veggies (lettuce, tomato, pickles, and onion)
- 1 cup of mixed fruit salad

Snack:
- 1 cup of sliced raw veggies (broccoli, cucumber, and bell peppers)
- 2 tablespoons of hummus

Dinner:
- Vegan chili (1 serving)
- Mixed veggies (carrots, broccoli, and bell peppers) stir-fry (1 serving)
- 1/2 cup of quinoa

Day 4:

Breakfast:
- Vegan protein smoothie bowl (1 serving) made with 1 cup unsweetened almond milk, 1 banana, 1 scoop vegan protein powder, 1 tablespoon chia seeds, and topped with mixed berries and unsweetened coconut flakes
- 1 small orange

Snack:
- 1 medium-sized pear
- 2 tablespoons of unsalted almonds

Lunch:
- Gluten-free vegan falafel wrap with hummus, mixed veggies (lettuce, tomato, and cucumber), and quinoa
- 1 cup of mixed fruit salad

Snack:
- 1 cup of sliced raw veggies (carrots, celery, and bell peppers)
- 2 tablespoons of hummus

Dinner:
- Vegan lentil and butternut squash curry (1 serving) with brown rice
- Roasted broccoli (1 serving)
- Side salad (mixed greens, cucumber, and balsamic dressing)

Day 5:

Breakfast:
- Gluten-free vegan banana pancakes (2 pancakes) with chopped nuts and maple syrup
- Vegan protein smoothie (1 serving) made with 1 cup unsweetened almond milk, 1 banana, 1 scoop vegan protein powder, 1 tablespoon chia seeds, and 1/2 cup mixed berries

Snack:
- 1 medium-sized apple
- 2 tablespoons of unsalted cashews

Lunch:
- Gluten-free vegan lettuce wrap with tofu and mixed veggies (carrots, cucumber, and bell peppers)
- 1 cup of mixed fruit salad

Snack:
- 1 cup of sliced raw veggies (broccoli, carrot, and cherry tomatoes)
- 2 tablespoons of hummus

Dinner:
- Vegan stuffed bell peppers (1 serving) with quinoa and mixed veggies
- Steamed green beans (1 serving)
- Side salad (mixed greens, avocado, tomato, and balsamic dressing)
assistant