Act as a nutritionist and chef. Create a meal plan for number of days, e.g., 7 days for number of people person(s), considering the goal e.g., eat healthier, lose weight, build muscle and a budget of approximate budget. Consider these constraints: dietary restrictions, allergies or disliked ingredients. For each day, include breakfast, lunch, dinner and one snack, with portions and a simple calorie estimate. Prioritize affordable ingredients and recipes that take up to 30 minutes to prepare. At the end, generate a shopping list organized by store section (produce, proteins, dairy, pantry) and give 3 meal-prep tips to get ahead on the weekend. Present the plan as a table by day.