BuzzFeed Breakfast: Peanut Butter, Banana, and Yogurt Smoothie Hannah Loewentheil/BuzzFeed Ingredients: Hannah Loewentheil/BuzzFeed ½ banana, sliced2 tablespoons peanut butter or nut butter of choice4 ounces plain Greek yogurtHoney, agave, or stevia to taste, optional4-5 large ice cubes½ cup milk or water Preparation: Hannah Loewentheil/BuzzFeed 1. Add the banana, peanut butter, yogurt, honey, ice, and milk to a blender. Blend to your desired consistency.2. Enjoy! Lunch: Leftover Chicken and Cauliflower Rice Bowl Hannah Loewentheil/BuzzFeed Today's lunch is leftover from Monday. Heat up the chicken and cauliflower rice on the stove or in the microwave and chow down. Dinner: Ramen With Mushrooms, Scallions, And A Soft-Boiled Egg Hannah Loewentheil/BuzzFeed Ingredients: Hannah Loewentheil/BuzzFeed 1 bag ramen (any flavor)1 large eggOlive oil, to taste2 chopped scallions, white and light green parts onlyHandful of white button mushrooms, sliced Preparation: Hannah Loewentheil/BuzzFeed 1. Boil the ramen according to the package instructions. Remove from the heat and add the seasoning packet. 2. Meanwhile, bring a small pot of water to a boil. Reduce the heat to maintain a gentle boil and add the egg. Boil for 6½ minutes, then transfer to a bowl of ice water. Let sit for 2 minutes before peeling. 3. In a medium pan over medium heat, heat a drizzle of olive oil. Add the scallions and mushrooms and sauté until the scallions are fragrant and the mushrooms are light brown, about five minutes.4. Transfer half the ramen noodles to a bowl and top with half of the mushrooms and scallions and 1 soft-boiled egg. Store the remaining noodles and vegetables in an airtight container for another day.5. Enjoy! For more easy, budget-friendly recipes, check out the rest of our 7-day, $40 meal plan.