So just what will I be eating over the next 21 days? Shall we...?
Day 1 - May 12, 2014
Breakfast: 2 hard boiled eggs (red), banana/almond milk smoothie blended w/ 8oz unsweetened almond milk (1/2 yellow), 1 small banana (purple) , 1 tsp almond butter, 1/4 tsp ground cinnamon & ice
Snack: 1 small apple (purple), 10 pecan halves (blue)
Lunch: Tuna salad = 1 can light tuna in water (red) atop a bed of greens, chopped cucumbers, yellow peppers and sweet cherub tomatoes (2 green) w/ homemade balsalmic vinaigrette dressing (orange)
Snack: Cottage cheese (red)
Dinner: Grilled Steak (lean cut of top sirloin) (red), steamed broccoli (green), corn on the cob (yellow)
Beverages: 80 oz. of water througout the day!
Snack: 1/2 whole wheat english muffin (1/2 yellow) & 1 tsp peanut butter
Day 1 - May 12, 2014
Breakfast: 2 hard boiled eggs (red), banana/almond milk smoothie blended w/ 8oz unsweetened almond milk (1/2 yellow), 1 small banana (purple) , 1 tsp almond butter, 1/4 tsp ground cinnamon & ice
Snack: 1 small apple (purple), 10 pecan halves (blue)
Lunch: Tuna salad = 1 can light tuna in water (red) atop a bed of greens, chopped cucumbers, yellow peppers and sweet cherub tomatoes (2 green) w/ homemade balsalmic vinaigrette dressing (orange)
Snack: Cottage cheese (red)
Dinner: Grilled Steak (lean cut of top sirloin) (red), steamed broccoli (green), corn on the cob (yellow)
Beverages: 80 oz. of water througout the day!
Snack: 1/2 whole wheat english muffin (1/2 yellow) & 1 tsp peanut butter
Day 2 - May 13, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, ¼ cup banana, 1/4 cup pineapple (red), 1/2 TBS shredded unsweetened coconut (1/2 orange) & ice
Lunch: Grilled steak (leftovers from dinner last night) (red), bed of greens, chopped cucumbers, yellow peppers and sweet cherub tomatoes (2 green) w/ homemade Dijon vinaigrette dressing (orange)
Snack: Hummus (1/2 blue) and whole wheat pita (yellow) cut into triangles for dipping!
Dinner: Tilapia (.5tsp EV olive oil) (red), Asparagus (green) & roasted red potatoes (yellow)
Snack: Cottage cheese (red) & mixed berries (purple)
Beverages: 80 oz. of water throughout the day!
Snack: 1.5 tsp peanut butter - yup, licked it right off the spoon ;-) & 5 pecans (1/2 blue)
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, ¼ cup banana, 1/4 cup pineapple (red), 1/2 TBS shredded unsweetened coconut (1/2 orange) & ice
Lunch: Grilled steak (leftovers from dinner last night) (red), bed of greens, chopped cucumbers, yellow peppers and sweet cherub tomatoes (2 green) w/ homemade Dijon vinaigrette dressing (orange)
Snack: Hummus (1/2 blue) and whole wheat pita (yellow) cut into triangles for dipping!
Dinner: Tilapia (.5tsp EV olive oil) (red), Asparagus (green) & roasted red potatoes (yellow)
Snack: Cottage cheese (red) & mixed berries (purple)
Beverages: 80 oz. of water throughout the day!
Snack: 1.5 tsp peanut butter - yup, licked it right off the spoon ;-) & 5 pecans (1/2 blue)
Day 3 - May 14, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, ¼ cup banana, 1/4 cup pineapple, 1/2 TBS shredded unsweetened coconut (1/2 orange) & ice
Snack: Hummus (1/2 blue), baby carrots (green), and whole wheat crackers (yellow)
Lunch: Tilapia (.5tsp EV olive oil) (red), bed of greens, chopped cucumbers, yellow peppers and sweet cherub tomatoes (green) w/ homemade Balsalmic vinaigrette dressing (1/2 orange)
Snack: 2 hard boiled eggs (red), mixed berries (purple), 6 almonds (1/2 blue)
Dinner: Grilled chicken seasoned (red) w/ all purpose seasoning (.5tsp EV olive oil) and very lightly drizzed with the dijon vinaigrette dressing, green beans (green) & a small whole wheat roll (yellow)
Snack: 1 tsp peanut butter
Beverages: 80 oz. of water throughout the day!
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, ¼ cup banana, 1/4 cup pineapple, 1/2 TBS shredded unsweetened coconut (1/2 orange) & ice
Snack: Hummus (1/2 blue), baby carrots (green), and whole wheat crackers (yellow)
Lunch: Tilapia (.5tsp EV olive oil) (red), bed of greens, chopped cucumbers, yellow peppers and sweet cherub tomatoes (green) w/ homemade Balsalmic vinaigrette dressing (1/2 orange)
Snack: 2 hard boiled eggs (red), mixed berries (purple), 6 almonds (1/2 blue)
Dinner: Grilled chicken seasoned (red) w/ all purpose seasoning (.5tsp EV olive oil) and very lightly drizzed with the dijon vinaigrette dressing, green beans (green) & a small whole wheat roll (yellow)
Snack: 1 tsp peanut butter
Beverages: 80 oz. of water throughout the day!
Day 4 - May 15, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 1 medium kiwi (1/2 purple) & ice
Snack: Hummus (1/2 blue) and whole wheat pita (yellow) cut into triangles for dipping!
Lunch: Tuna salad = 1 can light tuna in water (red) atop a bed of greens, chopped cucumbers, yellow peppers and sweet cherub tomatoes (2 green) w/ homemade dijon vinaigrette dressing (1/2 orange), sprinkled with sunflower seeds (1/2 orange)
Snack: cottage cheese (red) & mixed berries (purple)
Dinner: Hamburgers (96% lean ground beef patty/no bun) (red), shredded cheddar (1/4 blue), mustard for dipping (free!!), homemade sweet potatoe fries (lightly drizzed w/ EV olive oil and sela salt & baked), bed of greens with chopped cucumbers, yellow peppers, broccoli, and sweet cherub tomatoes (green) w/ homemade Balsalmic vinaigrette dressing (1/4 orange) - Oops, I went over my orange just ever so slightly!
Snack: 2 tsp almond butter & 1/2 of an apple (1/2 purple)
Beverages: 80 oz. of water throughout the day!
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 1 medium kiwi (1/2 purple) & ice
Snack: Hummus (1/2 blue) and whole wheat pita (yellow) cut into triangles for dipping!
Lunch: Tuna salad = 1 can light tuna in water (red) atop a bed of greens, chopped cucumbers, yellow peppers and sweet cherub tomatoes (2 green) w/ homemade dijon vinaigrette dressing (1/2 orange), sprinkled with sunflower seeds (1/2 orange)
Snack: cottage cheese (red) & mixed berries (purple)
Dinner: Hamburgers (96% lean ground beef patty/no bun) (red), shredded cheddar (1/4 blue), mustard for dipping (free!!), homemade sweet potatoe fries (lightly drizzed w/ EV olive oil and sela salt & baked), bed of greens with chopped cucumbers, yellow peppers, broccoli, and sweet cherub tomatoes (green) w/ homemade Balsalmic vinaigrette dressing (1/4 orange) - Oops, I went over my orange just ever so slightly!
Snack: 2 tsp almond butter & 1/2 of an apple (1/2 purple)
Beverages: 80 oz. of water throughout the day!
Day 5 - May 16, 2014
Breakfast: Strawberry Shakeology (red) w/ 4 oz. almond milk & 4oz water, 2 tsp almond butter & ice
Snack: None, not hungry - ate a later breakfast
Lunch: 1/2 whole wheat pita (yellow), deli ham & turkey (red), mashed avocado (blue), baby carrots (green)
Snack: 1 hard boiled egg, 2 slices of turkey bacon (red) & grapefruit/oranges (1/2 purple)
Dinner: Multigrain pasta (yellow), lean (96%) ground beef (red), tomato sauce (1/2 purple) served with salad (2 green), homemade balsamic vinaigrette dressing (orange)
Beverages: 80 oz. of water throughout the day!
Breakfast: Strawberry Shakeology (red) w/ 4 oz. almond milk & 4oz water, 2 tsp almond butter & ice
Snack: None, not hungry - ate a later breakfast
Lunch: 1/2 whole wheat pita (yellow), deli ham & turkey (red), mashed avocado (blue), baby carrots (green)
Snack: 1 hard boiled egg, 2 slices of turkey bacon (red) & grapefruit/oranges (1/2 purple)
Dinner: Multigrain pasta (yellow), lean (96%) ground beef (red), tomato sauce (1/2 purple) served with salad (2 green), homemade balsamic vinaigrette dressing (orange)
Beverages: 80 oz. of water throughout the day!
Day 6 - May 17, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, banana & pineapple (purple), 1/2 TBS shredded unsweetened coconut (1/2 orange) & ice
Snack: None, not hungry - ate a later breakfast
Lunch: 1/2 whole wheat pita (yellow), deli ham & turkey (red), mashed avocado (blue), baby carrots, cucumber slices & cherub tomatoes (2 green) drizzled w/ honey dijon vinaigrette dressing (1/2 orange)
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: Steamed shrimp (red), zuchini squash lightly sauted in1 tsp EV olive oil (green), roasted red taters (yellow)
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, banana & pineapple (purple), 1/2 TBS shredded unsweetened coconut (1/2 orange) & ice
Snack: None, not hungry - ate a later breakfast
Lunch: 1/2 whole wheat pita (yellow), deli ham & turkey (red), mashed avocado (blue), baby carrots, cucumber slices & cherub tomatoes (2 green) drizzled w/ honey dijon vinaigrette dressing (1/2 orange)
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: Steamed shrimp (red), zuchini squash lightly sauted in1 tsp EV olive oil (green), roasted red taters (yellow)
Beverages: 80 oz. of water throughout the day
Day 7 - May 18, 2014
Breakfast: 1 slice whole wheat toast (yellow) w/ 1 tsp almond butter & 2 poached eggs sprinkled with ground cinnamon
Snack: sliced cucumbers & carrots drizzed with dijon vinaigrette (1/2 orange) & 5 olives (1/2 orange)
Lunch: Strawberry Shakeology (red) blended w/ 8 oz. water, banana (purple), 1 tsp almond butter & ice
Dinner: Pork (2 red) Carnitas w/ shredded romaine lettuce & diced tomatoes (2 green), shredded cheese (blue), 1 corn tortilla (1/2 yellow) & black beans (1/2 yellow). I still had 2 red's left at dinner so I ate one with a corn tortilla and one red of pork just with lettuce and tomato like a salad.
Beverages: 80 oz. of water throughout the day
Breakfast: 1 slice whole wheat toast (yellow) w/ 1 tsp almond butter & 2 poached eggs sprinkled with ground cinnamon
Snack: sliced cucumbers & carrots drizzed with dijon vinaigrette (1/2 orange) & 5 olives (1/2 orange)
Lunch: Strawberry Shakeology (red) blended w/ 8 oz. water, banana (purple), 1 tsp almond butter & ice
Dinner: Pork (2 red) Carnitas w/ shredded romaine lettuce & diced tomatoes (2 green), shredded cheese (blue), 1 corn tortilla (1/2 yellow) & black beans (1/2 yellow). I still had 2 red's left at dinner so I ate one with a corn tortilla and one red of pork just with lettuce and tomato like a salad.
Beverages: 80 oz. of water throughout the day
Day 8 - May 19, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 1 date & ice
Snack: hummus (blue) & baby carrots (green)
Lunch: Pork (red) Carnitas w/ shredded romaine lettuce & diced tomatoes (green)
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: 1 and a half Whole grain waffles (1 1/2 yellow) lightly drizzled with pure natural maple syrup, 2 slices of turkey bacon & 1 hard boiled egg (red), 1/2 banana w/ 2tsp natural peanut butter
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 1 date & ice
Snack: hummus (blue) & baby carrots (green)
Lunch: Pork (red) Carnitas w/ shredded romaine lettuce & diced tomatoes (green)
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: 1 and a half Whole grain waffles (1 1/2 yellow) lightly drizzled with pure natural maple syrup, 2 slices of turkey bacon & 1 hard boiled egg (red), 1/2 banana w/ 2tsp natural peanut butter
Beverages: 80 oz. of water throughout the day
Day 9 - May 20, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, strawberries & pineapple (purple), shredded unsweetened coconut (1/2 orange) & ice
Snack: sugar snap peas (green)
Lunch: Egg Salad = 2 hard boiled eggs (one yolk removed) & 1/4 cup 2% cottage cheese flavored with 1TBS dijon mustard, salt & pepper (2 reds), salad on the side (green) w/ dijon vinaigrette (1/2 orange)
Snack: apple slices (purple) w/ 2 tsp almond butter
Dinner: Salmon (red), corn on the cob (yellow) & zuchini squash lightly sauted in 1/4 tsp EV olive oil (green)
Snack: pistachios
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, strawberries & pineapple (purple), shredded unsweetened coconut (1/2 orange) & ice
Snack: sugar snap peas (green)
Lunch: Egg Salad = 2 hard boiled eggs (one yolk removed) & 1/4 cup 2% cottage cheese flavored with 1TBS dijon mustard, salt & pepper (2 reds), salad on the side (green) w/ dijon vinaigrette (1/2 orange)
Snack: apple slices (purple) w/ 2 tsp almond butter
Dinner: Salmon (red), corn on the cob (yellow) & zuchini squash lightly sauted in 1/4 tsp EV olive oil (green)
Snack: pistachios
Beverages: 80 oz. of water throughout the day
Day 10 - May 21, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. almond milk (1/2 yellow), 1 date & ice
Snack: red grapes (purple), 2 hard boiled eggs, 1 yolk removed (red), 1/2 slide whole wheat toast w/ 1/4 tsp almond butter
Lunch: Salmon (red), zuchini squash lightly sauted in 1/4 tsp EV olive oil and salad (2 green) & 1/2 orange lemon & chive dressing
Snack: banana (purple) w/ 2 tsp almond butter
Dinner: Grilled chicken w/ all purpose seasoning (red), mashed potatoes (yellow), salad (green) w/ 1/2 orange dijon vinaigrette dressing
Snack: pistachios
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. almond milk (1/2 yellow), 1 date & ice
Snack: red grapes (purple), 2 hard boiled eggs, 1 yolk removed (red), 1/2 slide whole wheat toast w/ 1/4 tsp almond butter
Lunch: Salmon (red), zuchini squash lightly sauted in 1/4 tsp EV olive oil and salad (2 green) & 1/2 orange lemon & chive dressing
Snack: banana (purple) w/ 2 tsp almond butter
Dinner: Grilled chicken w/ all purpose seasoning (red), mashed potatoes (yellow), salad (green) w/ 1/2 orange dijon vinaigrette dressing
Snack: pistachios
Beverages: 80 oz. of water throughout the day
Day 11 - May 22, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. almond milk (1/2 yellow), 1 date & ice
Snack: red grapes (purple), 2 hard boiled eggs, 1 yolk removed (red), 1/2 slide whole wheat toast w/ 1/4 tsp raw honey
Lunch: Grilled chicken (red) over salad (2) w/ dijon vinaigrette dressing (orange)
Snack: apple (purple) w/ 2 tsp almond butter
Dinner: Tacos = lean ground beef (red) w/ lettuce & tomato (green) & shredded cheddar (blue) in 2 crispy corn tortillas (yellow)
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. almond milk (1/2 yellow), 1 date & ice
Snack: red grapes (purple), 2 hard boiled eggs, 1 yolk removed (red), 1/2 slide whole wheat toast w/ 1/4 tsp raw honey
Lunch: Grilled chicken (red) over salad (2) w/ dijon vinaigrette dressing (orange)
Snack: apple (purple) w/ 2 tsp almond butter
Dinner: Tacos = lean ground beef (red) w/ lettuce & tomato (green) & shredded cheddar (blue) in 2 crispy corn tortillas (yellow)
Beverages: 80 oz. of water throughout the day
Day 12 - May 23, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 1 date & ice
Snack: red grapes (purple)
Lunch: Tacos = lean ground beef (red) w/ lettuce & tomato (green) & shredded cheddar (1/2 blue) in 1 crispy corn tortilla (1/2 yellow)
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: Multigrain pasta (yellow), lean (96%) ground beef (red), tomato sauce (1/2 purple) served with salad (2 green), homemade balsamic vinaigrette dressing (1/2 orange)
Beverages: 80 oz. of water throughout the day
Snack: Sunflower seeds (1/2 orange)
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 1 date & ice
Snack: red grapes (purple)
Lunch: Tacos = lean ground beef (red) w/ lettuce & tomato (green) & shredded cheddar (1/2 blue) in 1 crispy corn tortilla (1/2 yellow)
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: Multigrain pasta (yellow), lean (96%) ground beef (red), tomato sauce (1/2 purple) served with salad (2 green), homemade balsamic vinaigrette dressing (1/2 orange)
Beverages: 80 oz. of water throughout the day
Snack: Sunflower seeds (1/2 orange)
Day 13 - May 24, 2014
Breakfast: 1 Whole grain waffles (yellow) lightly drizzled with pure natural maple syrup, 2 scrambled eggs (red), 1/2 banana (purple) w/ 1tsp almond butter
Snack: Strawberry Shakeology (red) blended w/ 8 oz. water & ice
Lunch: 6 slices nitrate-free deli ham&turkey, cucumber & green pepper sticks (2 green), 1/2 small avocado (blue)
Snack: fresh cherries (purple)
Dinner: Multigrain pasta (yellow), lean (96%) ground beef (red), tomato sauce (1/2 purple) served with salad (green), homemade balsamic vinaigrette dressing (1/2 orange)
Beverages: 80 oz. of water throughout the day
Breakfast: 1 Whole grain waffles (yellow) lightly drizzled with pure natural maple syrup, 2 scrambled eggs (red), 1/2 banana (purple) w/ 1tsp almond butter
Snack: Strawberry Shakeology (red) blended w/ 8 oz. water & ice
Lunch: 6 slices nitrate-free deli ham&turkey, cucumber & green pepper sticks (2 green), 1/2 small avocado (blue)
Snack: fresh cherries (purple)
Dinner: Multigrain pasta (yellow), lean (96%) ground beef (red), tomato sauce (1/2 purple) served with salad (green), homemade balsamic vinaigrette dressing (1/2 orange)
Beverages: 80 oz. of water throughout the day
Day 14 - May 25, 2014
Breakfast: 1 Whole grain waffle (yellow) sprinkled with nutmeg and lightly drizzled with pure natural maple syrup, 2 scrambled eggs (red), 1/2 banana (purple) w/ 1tsp almond butter
Snack: Strawberry Shakeology (red) blended w/ 8 oz. water, ground flax seed (orange), 2 strawberries, a few slices of a peache, and a few pineapple chunks (purple) & ice (TROPICAL HEAVEN)
Lunch: 6 slices nitrate-free deli ham&turkey, green pepper sticks (green), 1/2 small avocado (blue)
Snack: jicama sticks (green)
Dinner: Tilapia (.5tsp EV olive oil), multigrain penne pasta (yellow) w/ 1/4 cup marinara sauce, parmesean string beans (green), 1/2 tsp EV olive oil drizzed on pasta and beans.
Beverages: 80 oz. of water throughout the day
Breakfast: 1 Whole grain waffle (yellow) sprinkled with nutmeg and lightly drizzled with pure natural maple syrup, 2 scrambled eggs (red), 1/2 banana (purple) w/ 1tsp almond butter
Snack: Strawberry Shakeology (red) blended w/ 8 oz. water, ground flax seed (orange), 2 strawberries, a few slices of a peache, and a few pineapple chunks (purple) & ice (TROPICAL HEAVEN)
Lunch: 6 slices nitrate-free deli ham&turkey, green pepper sticks (green), 1/2 small avocado (blue)
Snack: jicama sticks (green)
Dinner: Tilapia (.5tsp EV olive oil), multigrain penne pasta (yellow) w/ 1/4 cup marinara sauce, parmesean string beans (green), 1/2 tsp EV olive oil drizzed on pasta and beans.
Beverages: 80 oz. of water throughout the day
Day 15 - May 26, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 2 oz unsweetened vanilla almond milk, 2 strawberries, 2 tsp almond butter, 1/4 tsp cinnamon, 1tsp pure vanilla extract & ice
Snack: baby carrots (green), hummus & 6 almonds (blue)
Lunch: 1 Whole grain waffle (yellow) sprinkled with nutmeg and lightly drizzled with pure natural maple syrup, 1 hard boiled egg, 2 slices of turkey bacon (red), canteloupe & pineapples (purple)
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: Pork Medallions cut from a lean pork tenderloin with a garic peppercorn rub (red), wild rice (yellow), and asparagus (green)
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 2 oz unsweetened vanilla almond milk, 2 strawberries, 2 tsp almond butter, 1/4 tsp cinnamon, 1tsp pure vanilla extract & ice
Snack: baby carrots (green), hummus & 6 almonds (blue)
Lunch: 1 Whole grain waffle (yellow) sprinkled with nutmeg and lightly drizzled with pure natural maple syrup, 1 hard boiled egg, 2 slices of turkey bacon (red), canteloupe & pineapples (purple)
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: Pork Medallions cut from a lean pork tenderloin with a garic peppercorn rub (red), wild rice (yellow), and asparagus (green)
Beverages: 80 oz. of water throughout the day
Day 16 - May 27, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 2 oz unsweetened vanilla almond milk, 2 strawberries, 1 tsp almond butter, 1/4 tsp cinnamon, 1tsp pure vanilla extract, flax seed (orange) & ice
Snack: 6 slices nitrate-free deli meat (red), baby carrots (green), hummus (1/2 blue), wg crackers (yellow)
Lunch: Pork Medallions (red) and asparagus (green)
Snack: 1/2 banana (purple) & 1 tsp almond butter
Dinner: Steamed shrimp (red), salad (green), splash of balsalmic viniagrette, roasted red potatoes (yellow)
Snack: Canteloupe
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 2 oz unsweetened vanilla almond milk, 2 strawberries, 1 tsp almond butter, 1/4 tsp cinnamon, 1tsp pure vanilla extract, flax seed (orange) & ice
Snack: 6 slices nitrate-free deli meat (red), baby carrots (green), hummus (1/2 blue), wg crackers (yellow)
Lunch: Pork Medallions (red) and asparagus (green)
Snack: 1/2 banana (purple) & 1 tsp almond butter
Dinner: Steamed shrimp (red), salad (green), splash of balsalmic viniagrette, roasted red potatoes (yellow)
Snack: Canteloupe
Beverages: 80 oz. of water throughout the day
Day 17 - May 28, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 2 oz unsweetened vanilla almond milk, 2 strawberries, 1 tsp almond butter, 1/4 tsp cinnamon, 1tsp pure vanilla extract, flax seed (orange) & ice
Snack: baby carrots (green), hummus (1/2 blue), wg crackers (yellow)
Lunch: Steamed shrimp (red), salad (green), splash of balsalmic viniagrette
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: Salmon (red), mashed potatoes (yellow) & steamed broccoli (green)
Snack: Canteloupe
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 2 oz unsweetened vanilla almond milk, 2 strawberries, 1 tsp almond butter, 1/4 tsp cinnamon, 1tsp pure vanilla extract, flax seed (orange) & ice
Snack: baby carrots (green), hummus (1/2 blue), wg crackers (yellow)
Lunch: Steamed shrimp (red), salad (green), splash of balsalmic viniagrette
Snack: non fat plain greek yogurt (red) & mixed berries (purple)
Dinner: Salmon (red), mashed potatoes (yellow) & steamed broccoli (green)
Snack: Canteloupe
Beverages: 80 oz. of water throughout the day
Day 18 - May 29, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 2 oz unsweetened vanilla almond milk, 1 strawberry, 1 tsp almond butter, 1/4 tsp cinnamon, 1tsp pure vanilla extract & ice
Snack: 2 hard boiled eggs (reeed) and grapefruit (1/2 purple)
Lunch: Salmon (red), salad w/ splash of balsalmic vinaigrette & steamed broccoli (2 green)
Snack: banana (purple) and 1 tsp almond butter
Dinner: homemade Pizza (2 yellow) w/ marinara (1/2 purple), shredded mozzarella (blue), mushrooms, green peppers (green) & turkey pepperoni (red)
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 2 oz unsweetened vanilla almond milk, 1 strawberry, 1 tsp almond butter, 1/4 tsp cinnamon, 1tsp pure vanilla extract & ice
Snack: 2 hard boiled eggs (reeed) and grapefruit (1/2 purple)
Lunch: Salmon (red), salad w/ splash of balsalmic vinaigrette & steamed broccoli (2 green)
Snack: banana (purple) and 1 tsp almond butter
Dinner: homemade Pizza (2 yellow) w/ marinara (1/2 purple), shredded mozzarella (blue), mushrooms, green peppers (green) & turkey pepperoni (red)
Beverages: 80 oz. of water throughout the day
Day 19 - May 30, 2014
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 1/4 pineapple & banana (purple) & ice
Snack: hummus (1/2 blue) & baby carrots (green)
Lunch: ham & turkey (red) on 1 slice whole wheat bread (yellow) w/ a few slices of avocado (1/2 blue) and cherrub tomatoes (1/2 green)
Snack: cottage cheese (red), apple (purple) & 2 tsp peanut butter
Dinner: 6" Subway ham & turkey (red) on wheat bread (yellow - top slice removed) w/ lettuce, tomato (green) and mustard with cauliflower on the side instead of chips (green)
Beverages: 80 oz. of water throughout the day
Breakfast: Strawberry Shakeology (red) blended w/ 8 oz. water, 1/4 pineapple & banana (purple) & ice
Snack: hummus (1/2 blue) & baby carrots (green)
Lunch: ham & turkey (red) on 1 slice whole wheat bread (yellow) w/ a few slices of avocado (1/2 blue) and cherrub tomatoes (1/2 green)
Snack: cottage cheese (red), apple (purple) & 2 tsp peanut butter
Dinner: 6" Subway ham & turkey (red) on wheat bread (yellow - top slice removed) w/ lettuce, tomato (green) and mustard with cauliflower on the side instead of chips (green)
Beverages: 80 oz. of water throughout the day
Day 20 - May 31, 2014
Breakfast: 1 slice whole wheat toast w/ teensy bit of honey (yellow), 2 hard boiled eggs (red), red grapes (1/2 purple)
Lunch: Strawberry Shakeology (red) w/ 8 oz. water, 1/4 pineapple & banana (purple), spinach (green) & ice
Dinner: 1 crabcake w/ sauted squash and jasmine herb rice @ Bonefish Grille
Dessert: 1/2 slice of blueberry cheesecake. Could not finish it!
Beverages: 80 oz. of water throughout the day
Breakfast: 1 slice whole wheat toast w/ teensy bit of honey (yellow), 2 hard boiled eggs (red), red grapes (1/2 purple)
Lunch: Strawberry Shakeology (red) w/ 8 oz. water, 1/4 pineapple & banana (purple), spinach (green) & ice
Dinner: 1 crabcake w/ sauted squash and jasmine herb rice @ Bonefish Grille
Dessert: 1/2 slice of blueberry cheesecake. Could not finish it!
Beverages: 80 oz. of water throughout the day
Day 21- June 1, 2014
Breakfast: 1 slice whole wheat toast (yellow) w/1 tsp peanut butter, 2 scrambled eggs (red), fresh fruit (1/2 purple)
Snack: cauliflower (green)
Lunch: Strawberry Shakeology (red) w/ 8 oz. water, 1/4 pineapple & banana (purple), spinach (green) & ice
Snack: sunflower seeds (orange)
Dinner: Chicken Tacos = sliced grilled chicken (red), sauted bell peppers & mushrooms w/ shredded romaine lettuce (2 green), chunks of avocado & shredded cheese (blue), dollop of salsa in one tortilla (yellow)
Beverages: 80 oz. of water throughout the day
Breakfast: 1 slice whole wheat toast (yellow) w/1 tsp peanut butter, 2 scrambled eggs (red), fresh fruit (1/2 purple)
Snack: cauliflower (green)
Lunch: Strawberry Shakeology (red) w/ 8 oz. water, 1/4 pineapple & banana (purple), spinach (green) & ice
Snack: sunflower seeds (orange)
Dinner: Chicken Tacos = sliced grilled chicken (red), sauted bell peppers & mushrooms w/ shredded romaine lettuce (2 green), chunks of avocado & shredded cheese (blue), dollop of salsa in one tortilla (yellow)
Beverages: 80 oz. of water throughout the day