Reaching your health and fitness goals starts with the right nutrition. On our Gold and Platinum plans, you will receive a custom meal plan tailored to meet your goals each week. Sign up to start receiving your custom meal plans like the example below.
​*Please DO NOT attempt this example.
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BREAKFAST   |

Blueberry Banana French Toast
INGREDIENTS
  • 1/2 tsp. of Coconut Oil
  • ​1/4 tsp. of Ground Cinnamon
  • 1/6 cup of Fresh Blueberries 
  • 1/2 of Banana Slices
  • 2 Slices of Whole Wheat Bread
  • 1 Egg
  • Honey
  • Pure Maple Syrup
INSTRUCTIONS
​- Have breakfast within 30 mins of awakening

  1. Heat griddle to 350° or until a drop of water sizzles when dropped on the griddle. 
  2. Mix egg in bowl, add cinnamon and lightly coat whole wheat bread with egg. 
  3. Grease griddle with coconut oil and cook bread until they begin to dry around the edges or are golden brown on the bottom.
  4. Top bread with fresh blueberries and sliced banana.
  5. Drizzle dish with pure maple syrup or honey, if desired, and enjoy.

- Have a snack 2 hours after breakfast

LUNCH   |

Carrot and Apple Soup
INGREDIENTS
  • 1 tbsp. of Canola Oil
  • 1/6 tsp. of Salt
  • 1/12 tsp. of Pepper
  • 1/12 cup of Chopped Onion
  • 1 Carrot, cut
  • 1/2 of Tart Apple
  • 1/2 cup of Fat-Free Chicken Broth
  • Mint Leaves
INSTRUCTIONS
  1. In large pan, heat canola oil until hot.
  2. Add onion and saute until the onion is translucent.
  3. Mix in carrots and apple, cover and cook for 5 minutes, stirring often.
  4. Add chicken broth, cover, and bring to a boil.
  5. Reduce heat and and simmer for about 30 minutes until carrots are soft.
  6. Allow to cool and puree soup in a blender until smooth.
  7. Return soup to pan and heat before serving.
  8. Season with salt and pepper and serve immediately, garnishing serving with mint leaf.

​- Have lunch 2 hours after first snack
- Have a second snack 2 hours after lunch

DINNER   |

Grilled Chicken Salad
INGREDIENTS
  • 1/6 cup of Canola Oil
  • 1/6 tsp. of Salt
  • 1/24 tsp. of White Pepper
  • 1/12 cup of White Sugar
  • 1/6 tsp. of Ground Mustard
  • 1/12 cup of Minced Onion
  • 1/18 cup of Red Wine Vinegar
  • 1/12 cup of Pecans
  • 1/6 cup of Strawberries
  • 1/3 heads of Bibb Lettuce - Rinsed
  • 1/6 lb. of Skinless, Boneless Chicken Breast
INSTRUCTIONS
  1. Preheat grill for high heat.
  2. Lightly oil the grill grate and grill chicken 8 minutes on each side or until the juices run clear. Always check internal temperature to verify that meat is safe to consume.
  3. Place pecans in dry skillet over medium-high heat and cook until fragrant, stirring frequently, about 8 minutes. Remove pecans and set aside.
  4. In a blender, combine red wine vinegar, minced onion, ground mustard, white sugar, white pepper, salt and oil. Process until a smooth dressing.
  5. Arrange lettuce on a serving plate. Top plate with grilled chicken slices, strawberries, and pecans (or other seasonal fruit).
  6. ​Drizzle plate with processed dressing and enjoy.
​
- Have dinner 2-3 hours after second snack
- Have third and final snack 2 hours after dinner

SNACK   |

Fresh Fruit Medley
INGREDIENTS
  • Strawberries
  • Blueberries
  • Raspberries
  • Blackberries
INSTRUCTIONS
  1. Cut fresh fruit into desired sized slices.
  2. Mix fruit, optionally add Greek yogurt.
  3. Gently stir until desired consistency and enjoy.

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