© Copyright 2022. Reserved With Fast Fit EMS
View your plan for each day
| Option 1 | Option 2 | Option 3 | Option 4 |
|---|---|---|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + ginger+ 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + ginger+ 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + ginger+ 1/2 tsp cayenne pepper
|
Lunch Sesame Chicken Stir-Fry: | Lunch Chicken Red Plum Salad: | Lunch Spaghetti Carbonara: | Lunch Tomato Salad with Turkey and Grilled Halloumi:
|
Dinner Beef with Broccoli Salad: | Dinner Baked Salmon: | Dinner Chicken and Snap Peas Stir Fry: | Dinner Lemon Garlic Shrimp: |
Snacks Consumed: with one of the meals Raw pumpkin seeds: 20-25 g | Snacks Consumed: with one of the meals Raw brazil nuts: 10-15 g | Snacks Consumed: with one of the meals Kiwi: 1 piece | Snacks Consumed: with one of the meals Chia Pudding: |
| Option 1 | Option 2 | Option 3 | Option 4 |
|---|---|---|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
|
Lunch Roasted Cauliflower Salad with Chicken: | Lunch Curried Chicken Salad: | Lunch Spaghetti with Lemon-Arugula and Prosciutto: | Lunch Beef with Beet, Mushroom and Avocado Salad:
|
Dinner Grilled Steak Tortilla Salad: | Dinner Greek Salmon: | Dinner Chicken Fajitas: | Dinner Shrimp Stir Fry: |
Snacks Consumed: with one of the meals Blueberries: 50 g | Snacks Consumed: with one of the meals Grapes: 100 g | Snacks Consumed: with one of the meals Sugar-free biscuits: 3 pcs | Snacks Consumed: with one of the meals Apple: 1 medium |
| Option 1 | Option 2 | Option 3 | Option 4 |
|---|---|---|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
|
Lunch Broccoli Salad with Turkey and Sweet Potato: | Lunch Arugula-Kale Harvest Salad with Prosciutto: | Lunch Pesto Chicken Pasta: | Lunch Greek power bowl:
|
Dinner Tuna Salad: | Dinner Broiled Salmon with Asparagus: | Dinner Roast Beef with Mushrooms: | Dinner Garlic Cilantro Shrimp: |
Snacks Consumed: with one of the meals Banana: 1 medium | Snacks Consumed: with one of the meals Chia Pudding: | Snacks Consumed: with one of the meals Free-sugar Chocolate Rice cakes: 4 pcs | Snacks Consumed: with one of the meals Chocolate drink-free sugar: |
| Option 1 | Option 2 | Option 3 | Option 4 |
|---|---|---|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
|
Lunch Orecchiette Pasta Salad with Chicken: | Lunch Caesar salad: | Lunch Caprese Chicken Pasta: | Lunch Protein Wraps:
|
Dinner Spice-Grilled Steak Salad: | Dinner Salmon Steak: | Dinner Cauliflower Pizza: | Dinner Cajun Shrimp with Bell Peppers: |
Snacks Consumed: with one of the meals -Pomegranate: 150 g | Snacks Consumed: with one of the meals Apple with cinnamon and biscuits: | Snacks Consumed: with one of the meals Rice Cake with Free-sugar Jam and Forest Hazelnuts: | Snacks Consumed: with one of the meals Raw pumpkin seeds: 20 g |
| Option 1 | Option 2 | Option 3 | Option 4 |
|---|---|---|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
|
Lunch Crunchy Chickpea Kale with Steak: | Lunch Waldorf Salad with Chicken: | Lunch Pasta Pomodoro: | Lunch Goddess Bowl:
|
Dinner Spinach Salad with Tuna: | Dinner Lemony Grilled Salmon with Sweet Potato: | Dinner Sweet Chili Chicken Lettuce Cups: | Dinner Chili Lime Shrimp: |
Snacks Consumed: with one of the meals Banana: 1 medium | Snacks Consumed: with one of the meals -Sugar-free biscuits: 2 pcs | Snacks Consumed: with one of the meals Chia Pudding: | Snacks Consumed: with one of the meals Chocolate Cookie Free Sugar: |
| Option 1 | Option 2 | Option 3 | Option 4 |
|---|---|---|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
|
Lunch Avocado Tomato Salad with Chicken: | Lunch Burrito Bowl with Turkey: | Lunch Italian Pasta Salad: | Lunch Tuna Poke Bowl:
|
Dinner Roasted Vegetables with Steak: | Dinner Cilantro Grilled Salmon: | Dinner Chicken with Green Peas and Brussel Sprouts: | Dinner Shrimp Salad: |
Snacks Consumed: with one of the meals Apple with Biscuit and Cinnamon: | Snacks Consumed: with one of the meals Banana: 1 medium | Snacks Consumed: with one of the meals Free-sugar Chocolate Rice cakes: 2 pcs | Snacks Consumed: with one of the meals Free-sugar Muffin: |
| Option 1 | Option 2 | Option 3 | Option 4 |
|---|---|---|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
| Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper
|
Lunch Chicken Breast with Sweet Potato: | Lunch Panzanella Salad with Turkey: | Lunch Lemon Ricotta Pasta with Tuna: | Lunch Instant Pot Chicken and Rice:
|
Dinner Caprese Salad with Prosciutto: | Dinner Foil Pack Grilled Salmon with Lemony Asparagus: | Dinner Beef with Red Kidney Beans: | Dinner Grilled Shrimp Bowl: |
Snacks Consumed: with one of the meals Pomegranate: 100 g | Snacks Consumed: with one of the meals Apple with Biscuits and Cinnamon: | Snacks Consumed: with one of the meals Free-sugar Chocolate Rice cakes: 2 pcs | Snacks Consumed: with one of the meals Chocolate Cookie Free Sugar: |
View your plan for each day
| Option 1 |
|---|
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Scrambled eggs: 3 large Olive/Avocado organic oil: 10/15 ml Avocado: 1 medium pcs Proteic/Wholemeal bread: 1 slice Tomato: 1 large Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Turmeric tea: 1 tsp/1 cup |
| Lunch
Sesame Chicken Stir-Fry: -Chicken: 200 g -Brown rice: 150 g -Bell pepper: 1 medium -Green onion: 1 medium -Garlic: 1 clove -Sriracha sour: 1 tbsp -Honey: 1 tsp -Sesame/Olive/Avocado oil: 1 tsp -Toasted sesame seeds: 1 tbsp Optional: 1 Espresso |
| Dinner
Beef with Broccoli Salad: -Beef: 150 g -Broccoli: 1 cup chopped -Butter/Olive oil: 10 g/10 ml -Garlic: 1-2 cloves -Sliced green onions: 1 ounce -Juice on 1/2 lime ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Raw pumpkin seeds: 20-25 g Orange: 1 piece |
| Option 2 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + ginger+ 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Loaded Sweet Potato Avocado Toast: -Proteic/Wholemeal bread: 4 slices -Avocado: 1 medium -Cubed sweet potato: 1 medium -Squeezed lemon juice -Olive/Avocado organic oil: 10 ml Turmeric tea: 1 tsp/1 cup |
| Lunch
Chicken Red Plum Salad: -Chicken breast: 200 g -Olive/Avocado Oil: 10-15 ml -Plums: 2-3 pcs -Scallions: 1 ounce -Baby arugula: 1 cup -Roasted almonds chopped: 15 g Optional: 1 Espresso |
| Dinner
Baked Salmon: -Large salmon fillet: 1 ounce (120 g/150 g) -Lemons thinly sliced: 2 pcs -Butter melted: 1/2 tbsp (20-30 g) -Honey: 1 tbsp (15 g) -Garlic: 1-2 cloves -Chopped thyme leaves: 1 tsp -Dried oregano: 1 tsp -Chopped fresh parsley ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Raw brazil nuts: 10-15 g Banana: 1 piece |
| Option 3 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + ginger+ 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Raspberry Smoothie Bool: -Raspberry: 1 cup (100g) -Peeled cooked beet: 200 g -Unsweeted almond milk: 100 ml -Assorted forest fruits: 50 g -Chopped almonds: 10 g -Coconut flakes: 1 tsp -Organic cinnamon: 1 tsp Turmeric tea: 1 tsp/1 cup |
| Lunch
Spaghetti Carbonara: -Gluten free wholemeal/Lentil pasta: 150 g – Large eggs: 2 pcs -Chicken breast: 100 g -Minced cloves garlic: 1-2 pcs -Freshly grated parmesan: 10-15g -Olive/Avocado organic oil: 10 ml -Freshly chopped parsley -Flaky sea salt/ground black pepper Optional: 1 Espresso |
| Dinner
Chicken and Snap Peas Stir Fry: -Chicken breast: 100 g -Olive/Avocado organic oil: 1 tbsp -Sliced green onions: 1 ounce -Sliced red bell pepper: 1 ounce -Snap peas: 100 g -Sesame seeds: 1 tbsp -Sriracha: 1 tsp -Cider vinegar: 1 tbsp -Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Kiwi: 1 piece |
| Option 4 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + ginger+ 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Slow-Cooker Blueberry Oatmeal: -Unsalted butter: 1 tbsp -Unsweeted almond/coconut milk: 150 ml -Water: 1/2 cup (100-150ml) -Organic gluten-free oats: 60 g -Stevia/Honey: 1 tbsp -Vanilla extract: 2 tsp -Frozen blueberries: 100 g -Organic cinnamon powder: 2 tsp -Shredded coconut: 10-15g Turmeric tea: 1 tsp/1 cup |
| Lunch
Tomato Salad with Turkey and Grilled Halloumi: -Tomatoes: 350-400 g -Turkey breast: 150 g -Avocado/Olive organic oil: 10 ml -Halloumi cheese: 50 g -Lemon: 1 medium -Fresh basil: 5 leaves -Flaky salt and freshly ground pepper Optional: 1 Espresso |
| Dinner
Lemon Garlic Shrimp: -Shrimps peleed and deveined: 150 g -Unsalted butter: 2 tbsp -Avocado/Olive organic oil: 1 tsp -Lemon thinly sliced: 1 medium -Fresh lemon juice: 1 medium -Garlic: 2-3 cloves minced -Crushed red pepper flakes: 1 tsp -Water: 2 tbsp -Freshly chopped parsley ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Chia Pudding: -Organic chia seeds: 2 tbsp -Unsweeted Almond/Coconut milk: 1 cup -Organic cacao powder: 2 tsp -Organic peanut butter: 1 tbsp -Almonds: 10 pcs chopped -Psyllium husk powder: 1 tsp -Stevia: 2 tsp -Mango: 1/2 medium |
| Option 1 |
|---|
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Shakshuka: -Eggs: 3 large -Avocado/Olive organic oil: 1 tsp -Onion sliced: 1 small -Bell peppers sliced: 1 medium -Garlic: 1 clove minced -Crushed tomatoes: 1 small can -Cumin: 1 tsp -Paprika: 1 tsp -Coriander: 1/2 tsp -Crumbled feta: 40 g -Red pepper flakes: 1/2 tsp -Salt/Pepper -Freshly chopped parsley -Wholemeal bread: 2 slices Turmeric tea: 1 tsp/1 cup |
| Lunch
Roasted Cauliflower Salad with Chicken: -Cauliflower: 1/2 medium -Avocado/Olive organic oil: 1 tbsp -Cider vinegar: 1 tbsp -Sliced green onions: 1 ounce -Chicken breast: 150 g -Golden raisins: 1 tbsp -Dried cranberries: 1 tbsp -Baby arugula: 1 cup Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Optional: 1 Espresso |
| Dinner
Grilled Steak Tortilla Salad: -Skirt steak: 200 g -Chili powder: 1 tsp -Cherry tomatoes cut into pieces: 1 cup -Sliced green onions: 1 medium -Jalapeño thinly sliced: 1 medium -Arugula: 1/2 bunch -Fresh cilantro -Fresh lime juice: 1 tbsp -Wholemeal tortilla: 1 piece -Salt/Pepper ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Blueberries: 50 g Chocolate stevia: 1 bar |
| Option 2 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Avocado Egg Toast: -Eggs: 2 eggs -Avocado/Olive organic oil: 1 tsp -Avocado: 1 medium -Kale leaves: 4 pcs -Proteic/Wholemeal bread: 4 slices -Chicken ham: 4 slices -Squeezed lemon juice: 1/2 lemon -Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Turmeric tea: 1 tsp/1 cup |
| Lunch
Curried Chicken Salad: -Chicken breast: 150 g cut into cubes -Carrot: 1 medium shredded -Stalks celery: 2 tbsp thinly sliced -Cashews: 20 g chopped -Freshly chopped cilantro -Raisins: 1 tbsp -Greek yogurt: 1 cup -Squeezed lemon juice: 1/2 lemon -Curry powder: 2 tsp -Honey: 1 tsp -Salt/Pepper Optional: 1 Espresso |
| Dinner
Greek Salmon: Large salmon fillet: 1 ounce (120 g/150 g) -Avocado/Olive organic oil: 15 ml -Squeezed lemon juice: 1 medium -Garlic: 1 clove minced -Dried oregano: 1 tsp -Red pepper flakes: 1/2 tsp -Feta: 30 g cubed -Cherry tomatoes cut into pieces: 1 cup -Olives: 50 g -Persian cucumber: 1/2 medium -Red onion: 1/2 medium sliced -Chopped dill: 1 tbsp -Lemon: 1 medium thinly sliced -Salt/Pepper ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Grapes: 100 g |
| Option 3 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Green Smoothie Bowl: -Spinach: 2 cups -Avocado: 1/2 medium -Kiwi: 2 medium frozen -Chia seeds: 1 tbsp -Unsweeted almond milk: 100 ml -Stevia: 1 tsp -Raw pumpkin seeds: 10 g tea: 1 tsp/1 cup |
| Lunch
Spaghetti with Lemon-Arugula and Prosciutto: -Gluten free wholemeal/Lentil pasta: 150 g -Squeezed lemon juice: 1 medium -Butter: 1 tbsp -Freshly grated parmesan: 30 g -Prosciutto: 100 g -Baby arugula: 1 cup -Crushed red pepper flakes: 1 tsp -Lemon: 1 medium thinly sliced Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Optional: 1 Espresso |
| Dinner
Chicken Fajitas: -Chicken breast: 200 g -Avocado/Olive organic oil: 2 tsp -Squeezed lemon juice: 1 medium -Cumin: 1 tsp -Bell pepper: 1 medium thinly sliced -Fresh onion: 1/2 medium -Organic sesame seeds: 1 tbsp Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Sugar-free biscuits: 3 pcs |
| Option 4 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Cinnamon Roll Oatmeal with Banana and Peanut Butter: -Organic gluten-free oats: 60 g -Unsweeted almond/coconut milk: 150 ml -Water: 1/2 cup (100-150ml) -Stevia/Honey: 1 tsp -Vanilla extract: 2 tsp -Banana: 1 medium -Organic sugar-free peanut butter: 1 tbsp -Organic cinnamon powder: 1 tbsp -Organic cacao powder: 1 tsp -Chopped raw caju nuts: 10 g Turmeric tea: 1 tsp/1 cup |
| Lunch
Beef with Beet, Mushroom and Avocado Salad: -Beef: 200 g -Precooked beet: 150 g chopped -Portobello mushrooms: 150 g -Avocado: 1 medium chopped -Fresh shallot: 1/2 small chopped -Fresh baby kale: 3 leaves chopped -Whole wheat matzo: 1 slice crushed into bite-size pcs -Avocado/Olive organic oil: 1 tbsp -Squeezed lemon juice: 1/2 medium Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Optional: 1 Espresso |
| Dinner
Shrimp Stir Fry: -Shrimps peleed and deveined: 150 g -Avocado/Olive organic oil: 2 tbsp -Broccoli: 1/2 small chopped -Sugar snap peas: 50 g -Bell pepper: 1 medium thinly sliced -Garlic: 1 clove minced -Ginger: 1 tsp minced -Low-sodium soy sauce: 1 tbsp -Sesame seeds: 1 tsp -Squeezed lemon juice: 1/2 medium -Red pepper flakes: 1 tsp -Kosher salt: 1 tsp ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Apple: 1 medium |
| Option 1 |
|---|
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Egg Omlette: -Eggs: 3 large -Butter: 1 tbsp -Mozzarella: 30 g -Green onion: 1 medium -Avocado: 1 medium -Cherry tomatoes cut into pieces: 1 cup -Chicken ham: 3 slices -Proteic/Wholemeal bread: 2 slices Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Turmeric tea: 1 tsp/1 cup |
| Lunch
Broccoli Salad with Turkey and Sweet Potato: -Turkey breast: 150 g -Sweet potato: 200 g -Avocado/Olive organic oil: 15 ml -Fresh broccoli: 1 cup chopped Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Optional: 1 Espresso |
| Dinner
Tuna Salad: -Natural tuna fish: 1 can -Mixed salad: 1 cup -Greek yogurt: 1 small container -Red onion: 1/2 medium -Carrots: 1 large -Squeezed lemon juice: 1/2 medium -Sesame seeds: 2 tsp Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Banana: 1 medium Chocolate stevia: 1 bar |
| Option 2 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Green Jaffle Toast: -Proteic/Wholemeal bread: 2 slices -Avocado: 1 medium -Chicken ham: 4 slices -Butter: 2 tsp softened -Goat cheese: 2 slices -Fresh lettuce: 4 leaves -Fresh jalapeño: 1 medium finely chopped Turmeric tea: 1 tsp/1 cup |
| Lunch
Arugula-Kale Harvest Salad with Prosciutto: -Fresh arugula leaves: 1 cup -Fresh kale leaves: 1 cup chopped -Carrots: 1 medium chopped -Chopped cooked butternut squash: 1 cup chopped -Bell pepper: 1 medium sliced -Prosciutto: 100 g -Croutons: 1 small pack -Dijon mustard: 2 tbsp -Squeezed lemon juice: 1/2 medium -Fresh shallot: 1/2 medium chopped -Vinegar cider: 1 tbsp Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Optional: 1 Espresso |
| Dinner
Broiled Salmon with Asparagus: -Large salmon fillet: 1 ounce (120 g/150 g) -Avocado/Olive organic oil: 2 tsp -Fresh asparagus: 15 spears -Grainy mustard: 1 tsp -Garlic: 1 clove minced -Fresh thyme leaves: 2 tsp chopped -Fresh rosemary leaves : 2 tsp chopped -Squeezed lemon juice: 1/2 medium -Salt/pepper -Lemon: 1/2 medium slices ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Chia Pudding: -Organic chia seeds: 2 tbsp -Unsweeted Almond/Coconut milk: 1 cup -Almonds: 10 pcs chopped -No sugar fruit jam: 1 tsp -Psyllium husk powder: 1 tsp -Stevia: 2 tsp -Vanilla extract: 1 tsp -Mango: 1/2 medium |
| Option 3 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Superfruit Smoothie: -Frozen cherries: 1 cup -Kiwi: 1 medium peeled and chopped -Unsweeted almond milk: 1 cup -Chia seeds: 1 tbsp -Organic honey: 1 tsp -Organic cinnamon: 1 tsp Turmeric tea: 1 tsp/1 cup |
| Lunch
Pesto Chicken Pasta: -Chicken breast: 150 g -Gluten free wholemeal/Lentil pasta: 150 g -Pesto sauce: 30 ml -Fresh basil leaves -Cherry tomatoes cut into pieces: 1 cup -Parmesan: 20 g grated -Green jalapeño: 1/2 medium -Walnuts: 10 g chopped -Squeezed lemon juice: 1/2 medium -Kosher salt Optional: 1 Espresso |
| Dinner
Roast Beef with Mushrooms: -Beef: 200 g -Mushrooms: 150 g -Unsalted butter: 1 tbsp -Garlic: 1 clove minced -Mozzarella: 25 g Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Free-sugar Chocolate Rice cakes: 4 pcs |
| Option 4 |
| Breakfast
ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Oatmeal with Apple-Pecans and Cinnamon: -Organic gluten-free oats: 60 g -Unsweeted almond/coconut milk: 150 ml -Water: 1/2 cup (100-150ml) -Stevia/Honey: 1 tsp -Vanilla extract: 2 tsp -Apple: 1 medium chopped -Pecan nuts: 20 g chopped -Organic cinnamon powder: 1 tbsp Turmeric tea: 1 tsp/1 cup |
| Lunch
Greek power bowl: -Chicken breast: 200 g -Feta cheese: 50 g crumbled -Avocado/Olive organic oil: 1 tsp -Squeezed lemon juice: 1/2 medium -Cooked quinoa: 150 g -Cherry tomatoes cut into pieces: 1 cup -Fresh cucumber: 1/2 small chopped -Avocado: 1/2 medium thinly sliced -Kalamata olives: 5 pcs -Vinegar cider: 1 tbsp Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Optional: 1 Espresso |
| Dinner
Garlic Cilantro Shrimp: -Shrimps peleed and deveined: 150 g -Avocado/Olive organic oil: 1 tbsp -Garlic: 1 clove minced -Onion: 1/2 medium finely diced -Chili powder: 1/2 tsp -Kosher salt -Cilantro: 2 tbsp chopped -Squeezed lemon juice: 1/2 medium Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
| Snacks
Consumed: with one of the meals Chocolate drink-free sugar: -Unsweeted almond/coconut milk: 250 ml -Organic cacao powder: 2 tsp -Stevia: 2 tsp -Vanilla extract: 1 tsp -Organic coconut full cream: 1 tsp -Organic cinnamon powder: 1/2 tsp Sugar-free biscuits: 3 pcs |
| Option 1 |
|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Eggs Salmon: -Eggs: 2 large -Butter: 1 tbsp -Natural smoked salmon: 50 g -Avocado: 1 medium -Arugula: 1 cup -Salsa verde: 3 tsp -Fresh dill: 1 tbsp -Lemon: 1/2 medium slices -Proteic/Wholemeal bread: 2 slices Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Turmeric tea: 1 tsp/1 cup |
Lunch Orecchiette Pasta Salad with Chicken: -Chicken breast: 150 g -Avocado/Olive organic oil: 1 tbsp -Orecchiette: 120 g -Chopped tomato sauce: 50 g -Vinegar cider: 1 tbsp -Garlic: 1 clove minced -Cherry tomatoes cut into pieces: 1 cup -Torn basil -Kosher salt -Freshly ground black pepper Optional: 1 Espresso |
Dinner Spice-Grilled Steak Salad: -Skirt steak: 150 g Unsalted butter: 1 tbsp -Hot paprika: 1/2 tsp -Romaine lettuce: 4 leaves -Fresh radishes: 4 pcs -Persian cucumber: 1 small -Lime: 1/2 medium -Fresh mint leaves ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals -Pomegranate: 150 g |
| Option 2 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Capsicum-Ricotta and Chicken Toast: -Chicken ham: 4 slices -Avocado/Olive organic oil: 2 tsp -Proteic/Wholemeal bread: 2 slices -Fresh ricotta cheese: 50 g -Fire roasted red pepper strips: 1 medium -Freshly basil leaves Turmeric tea: 1 tsp/1 cup |
Lunch Caesar salad: -Turkey breast: 150 g cut into pcs -Croutons: 1 small pack -Greek yogurt: 1 small container -Egg yolks: 2 pcs -Romaine lettuce: 1 small chopped -Green onion: 1 medium -Parmesan: 20 g grated -Squeezed lemon juice: 1/2 medium Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Optional: 1 Espresso |
Dinner Salmon Steak: -Salmon steak: 150 g -Unsalted butter: 1 tbsp -Red kidney beans: 150 g -Avocado/Olive organic oil: 1 tsp -Garlic: 1 clove minced -Organic honey: 1 tsp -Squeezed lemon juice: 1/2 medium -Crushed red pepper flakes -Freshly chopped parsley -Kosher salt ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Apple with cinnamon and biscuits: -Apple: 1 medium -Cinnamon: 2 tsp -Sugar-free biscuits: 2 pcs chopped |
| Option 3 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Peanut Butter Banana Smoothie: -Banana: 1 large -Unsweeted almond/coconut milk: 200 ml -Organic cacao powder: 1 tsp -Organic peanut butter: 1 tbsp -Organic honey: 1 tsp -Vanilla extract: 1 tsp -Psyllium husk powder: 1 tsp -Organic cinnamon: 1 tsp -Ice: 1 cup Turmeric tea: 1 tsp/1 cup |
Lunch Caprese Chicken Pasta: -Chicken breast: 150 g -Gluten free wholemeal/Lentil pasta: 150 g -Parmesan: 20 g grated -Avocado/Olive organic oil: 1 tbsp -Balsamic vinegar: 1 tsp -Cherry tomatoes cut into pieces: 1 cup -Garlic powder: 1 tsp -Italian seasonings -Kosher salt -Freshly ground black pepper Optional: 1 Espresso |
Dinner Cauliflower Pizza: -Cauliflower: 115 grated -Mozzarella: 70 g grated -Eggs: 2 large -Tomato sauce: 3 tbsp -Prosciutto crudo: 100 g -Brutta cheese: 30 g Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Rice Cake with Free-sugar Jam and Forest Hazelnuts: -Rice cakes: 4 pcs -Free sugar jam: 25 g -Forest hazelnuts: 10 g |
| Option 4 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Blueberry Banana Greek Yogurt Pancakes: -Greek yogurt: 120 g -Banana: 1 medium -Eggs: 2 large -Organic gluten-free oats: 50 g -Unsweeted almond/coconut milk: 150 ml -Baking powder: 1 tsp -Vanilla extract: 1 tsp -Frozen blueberries: 50 g -Organic cinnamon powder: 1 tsp -Optional: free sugar chocolate syrup Turmeric tea: 1 tsp/1 cup |
Lunch Protein Wraps: -Organic wraps : 2 sheets -Beef: 150 g -Fresh tomato: 60 g -Red kidney beans: 100 g -Avocado: 1 medium -Chopped fresh basil: 3 tbsp -Sriracha hot chili sauce: 3 tsp -Pink himalayan salt Optional: 1 Espresso |
Dinner Cajun Shrimp with Bell Peppers: -Shrimps peleed and deveined: 150 g -Avocado/Olive organic oil: 1 tbsp -Onion: 1/2 small chopped -Garlic: 1 clove minced -Bell pepper: 1 medium chopped -Cajun seasoning: 1 tsp -Freshly chopped parsley: 1 tbsp -Squeezed lemon juice: 1/2 medium -Kosher salt/ ground black pepper ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Raw pumpkin seeds: 20 g |
| Option 1 |
|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Egg-In-A-Hole: -Proteic/Wholemeal bread: 3 slices -Eggs: 3 large -Butter: 1 tbsp -Avocado: 1 medium -Fresh Tomato: 1 large -Fresh cucumber: 1 small Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Turmeric tea: 1 tsp/1 cup |
Lunch Crunchy Chickpea Kale with Steak: -Steak: 150 g thinly sliced -Chickpeas: 1 can rinsed and drained -Kale: 4-5 leaves chopped -Fresh pepper: 1 medium thinly sliced -Avocado/Olive organic oil: 2 tsp -Squeezed lemon juice: 1/2 medium -Finely grated parmesan: 20 g -Kosher salt -Freshly ground black pepper Optional: 1 Espresso |
Dinner Spinach Salad with Tuna: -Natural tuna fish: 1 can -Fresh spinach leaves: 1 cup -Carrot: 1 medium chopped -Green onion: 1 medium chopped -Greek yogurt: 1 small container -Squeezed lemon juice: 1/2 medium -Almonds: 10 pcs chopped Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Banana: 1 medium Raw brazil nuts: 10 g |
| Option 2 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Scrambled Egg Toast: -Eggs: 3 large -Proteic/Wholemeal bread: 2 slices -Butter: 1 tbsp -Feta Cheese: 40 g -Fresh dill/parsley -Green jalapeño: 1/2 medium Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Turmeric tea: 1 tsp/1 cup
|
Lunch Waldorf Salad with Chicken: -Chicken breast: 200 g -Celery: 1 cup chopped -Bibb lettuce: 1 cup chopped -Organic mayonnaise: 1 tbsp -Greek yogurt: 1 small container -Squeezed lemon juice: 1/2 medium -Red grapes: 60 g -Apples: 1 small chopped -Walnuts: 20 g toasted -Kosher salt -Freshly ground black pepper Optional: 1 Espresso |
Dinner Lemony Grilled Salmon with Sweet Potato: -Large salmon fillet: 1 ounce (120 g/150 g) -Baked sweet potato: 150 g thinly sliced -Avocado/Olive organic oil: 2 tsp -Fresh lemon: 1 small thinly sliced Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals -Sugar-free biscuits: 2 pcs |
| Option 3 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Açaí Bowl: -Frozen açaí fruit: 100 g -Frozen blueberries: 30 g -Banana: 1/2 medium chopped -Organic granola: 50 g -Psyllium husk powder: 1 tsp -Organic coconut flakes: 2 tsp -Organic cinnamon: 2 tsp Turmeric tea: 1 tsp/1 cup |
Lunch Pasta Pomodoro: -Gluten free wholemeal/Lentil pasta: 150 g -Prosciutto: 100 g -Avocado/Olive organic oil: 1 tbsp -Onion: 1/2 small chopped -Tomatoes: 2 medium chopped -Garlic: 1 clove minced -Parmesan: 20 g grated -Fresh basil leaves -Kosher salt -Freshly ground black pepper -Pinch crushed red pepper flakes Optional: 1 Espresso |
Dinner Sweet Chili Chicken Lettuce Cups: -Chicken breast: 200 g -Romaine/Butterhead lettuce: leaves for cups -Sweet chili sauce: 2 tsp -Low-sodium soy sauce: 2 tsp -Avocado/Olive organic oil: 1 tbsp -Sriracha: 2 tsp -Ginger: 2 tsp grated -Red onion: 1/2 medium thinly sliced -Carrot: 1 small shredded -Freshly cilantro: 1 tbsp chopped ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Chia Pudding: -Organic chia seeds: 2 tbsp -Unsweeted Almond/Coconut milk: 1 cup -Raw pumpkin seeds: 10 g -Flax seeds: 1 tsp -Stevia: 2 tsp -Vanilla extract: 1 tsp |
| Option 4 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Proteic Pancakes with Forest Fruits: -Egg white: 3 -Cottage cheese: 100 g -Organic gluten-free oats: 50 g -Unsweeted almond/coconut milk: 1 cup -Banana: 1 medium -Organic cacao powder: 1 tbsp -Vanilla extract: 1 tsp -Baking powder: 1 tsp -Frozen forest fruits: 50 g -Organic cinnamon powder: 2 tsp Turmeric tea: 1 tsp/1 cup |
Lunch Goddess Bowl: -Brown rice: 150 g -Chicken breast: 200 g -Avocado: 1 small -Fresh asparagus: 15-20 small spears -Avocado/Olive organic oil: 2 tsp -Greek yogurt: 1 container -Cherry tomatoes cut into pieces: 1 cup -Garlic powder: 1/2 tsp Dried oregano: 1 tsp -Green onion: 1 small chopped -Kosher salt -Freshly ground black pepper -Squeezed lemon juice: 1/2 medium -Chives -Basil leaves -Parsley Optional: 1 Espresso |
Dinner Chili Lime Shrimp: -Shrimps peleed and deveined: 150 g -Avocado/Olive organic oil: 1 tbsp -Garlic: 1 clove minced -Squeezed lemon juice: 1/2 medium -Chili powder: 1/2 tsp -Chili flakes: 1/2 tsp -Cumin: 1/2 tsp ground -Freshly cilantro: 1 tbsp chopped -Lime: 1 small thinly sliced ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Chocolate Cookie Free Sugar: -Almond flour: 2 tbsp -Organic gluten-free oats: 20 g -Unsweeted Almond/Coconut milk: 150-200 ml -Organic cacao powder: 1 tbsp -Psyllium husk powder: 1 tsp -Stevia: 2 tsp -Free sugar chocolate chips: 1 tsp |
| Option 1 |
|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Ham-Cheese & Eggs Brunch Baked: -Eggs: 3 large -Organic milk: 100 ml -Proteic/Wholemeal bread: 2 slices cubed -Chicken ham: 100 g chopped -Dijon mustard: 1/2 tsp -Garlic powder: 1/2 tsp -Cheddar cheese: 30 g shredded Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Turmeric tea: 1 tsp/1 cup |
Lunch Avocado Tomato Salad with Chicken: -Chicken breast: 150 g chopped -Avocado: 1 medium chopped -Cucumber: 1 small thinly slices -Jalapeño pepper: 1/2 chopped -Avocado/Olive organic oil: 1 tsp -Cumin: 1/2 tsp -Squeezed lemon juice: 1/2 medium -Cilantro: 2 tbsp chopped -Tomato: 2 medium chopped -Kosher salt -Cayenne pepper: 1/2 tsp Optional: 1 Espresso |
Dinner Roasted Vegetables with Steak: -Steak: 150 g thinly sliced -Zucchini: 100 g -Mushrooms: 150 g -Red bell pepper: 1 large -Unsalted butter: 1 tbs -Avocado/Olive organic oil: 1 tsp Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Apple with Biscuit and Cinnamon: -Apple: 1 medium -Free sugar biscuit: 1 large -Organic cinnamon: 2 tsp |
| Option 2 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Vegetable Toast with Prosciutto: -Proteic/Wholemeal bread: 2 slices -Avocado/Olive organic oil: 2 tsp -Prosciutto: 100 g -Pepper: 1 medium thinly sliced -Goat cheese: 30 g -Olives: 50 g -Fresh arugula -Basil leaves -Pink himalayan salt/Cayenne pepper Turmeric tea: 1 tsp/1 cup |
Lunch Burrito Bowl with Turkey: -Turkey breast: 150 g cut into pcs -Brown rice: 100 g -Avocado/Olive organic oil: 1 tbsp -Black beans: 100 g -Chipotle chiles: 2 tsp -Cherry tomatoes cut into pieces: 1 cup -Green onion: 1/2 chopped -Jalapeño pepper: 1/2 small chopped -Queso fresco: 30 g crumbled -Avocado: 1 small -Cumin: 1 tsp ground -Freshly cilantro: 1 tsp -Kosher salt Optional: 1 Espresso |
Dinner Cilantro Grilled Salmon: -Large salmon fillet: 1 ounce (120 g/150 g) -Unsalted butter: 1 tbsp -Garlic: 1 clove minced -Squeezed lemon juice: 1/2 medium -Lime: 1 small thinly sliced -Cilantro: 1 tbsp chopped ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Banana: 1 medium Raw pumpkin seeds: 15 g |
| Option 3 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Açaí Bowl: -Frozen açaí fruit: 100 g -Dried cranberries: 1 tbsp -Kiwi: 1 small -Organic granola: 20 g -Hazelnuts: 10 g -Raw pumpkin seeds: 10 g -Organic coconut flakes: 1 tsp -Organic chia seeds: 1 tbsp -Organic cinnamon: 2 tsp Turmeric tea: 1 tsp/1 cup |
Lunch Italian Pasta Salad: -Gluten free wholemeal/Lentil pasta: 150 g -Mozzarella balls: 50 g halved -Salami: 50 g quartered -Baby spinach: 1 cup -Cherry tomatoes cut into pieces: 1 cup -Artichoke hearts: 1/2 cup chopped -Pitted black olives: 50 g -Avocado/Olive organic oil: 2 tsp -Cider vinegar: 1 tbsp -Italian seasonings: 1 tbsp -Freshly parsley: 1 tbsp chopped -Red pepper flakes -Kosher salt -Ground black pepper Optional: 1 Espresso |
Dinner Chicken with Green Peas and Brussel Sprouts: -Chicken breast: 200 g -Avocado/Olive organic oil: 2 tsp -Boiled green peas: 150 g -Boiled brussels sprouts: 100 g Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Free-sugar Chocolate Rice cakes: 2 pcs |
| Option 4 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Chocolate Banana Oatmeal Pancakes: -Organic gluten-free oats: 50 g -Banana: 1 medium -Unsweeted almond/coconut milk: 1 cup -Organic cacao powder: 1 tbsp -Pink himalayan salt: 1/2 tsp -Vanilla extract: 1 tsp -Baking powder: 1 tsp -Strawberries: 50 g on top -Organic cinnamon powder: 2 tsp -Optional: free sugar chocolate syrup Turmeric tea: 1 tsp/1 cup |
Lunch Tuna Poke Bowl: -Natural tuna fish: 1 can -Avocado/Olive organic oil: 1 tsp -Brown rice: 150 g -Avocado: 1 small chopped -Soy sauce: 2 tsp -Freshly green onion: 1 small chopped -Persian cucumber: 1 small chopped -Black sesame seeds: 1 tsp -Organic wraps : 1 sheets -Blue cheese: 20 g scrambled -Kosher salt Optional: 1 Espresso |
Dinner Shrimp Salad: -Shrimps peleed and deveined: 150 g -Avocado/Olive organic oil: 2 tsp -Red onion: 1/2 medium -Stalk celery: 1/2 medium chopped -Freshly dill: 1 tbsp chopped -Organic mayonnaise: 1 tbsp -Squeezed lemon juice: 1/2 medium -Dijon mustard: 1 tsp -Romaine lettuce -Parmesan: 20 g grated -Kosher salt -Cayenne pepper ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Free-sugar Muffin: -Zucchini: 100 g -Unsweeted almond/coconut milk: 100 ml -Egg: 1 large -Almond flour: 1 tbsp -Vanilla extract: 1 tsp -Psyllium husk powder: 1 tsp -Stevia: 1 tsp -Free sugar chocolate chips: 1 tsp |
| Option 1 |
|---|
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Fried Eggs with Guacamole: -Eggs: 3 large -Unsalted butter: 1 tbsp -Proteic/Wholemeal bread: 2 slices -Chilli pepper: 1/2 small chopped Guacamole: -Avocado: 1 medium smashed -Avocado/Olive organic oil: 1 tsp -Squeezed lime juice: 1 small -Red onion: 1/2 small chopped -Tomato: 1 small chopped -Parsley: 1 tsp chopped \ Turmeric tea: 1 tsp/1 cup |
Lunch Chicken Breast with Sweet Potato: -Chicken breast: 200 g -Sweet potato: 150 g -Avocado/Olive organic oil: 2 tsp -Mix salad: 1 bowl Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic Optional: 1 Espresso |
Dinner Caprese Salad with Prosciutto: -Prosciutto: 100 g -Fresh mozzarella: 50 g -Cherry tomatoes cut into pieces: 1 cup -Fresh basil leaves -Kosher salt -Red cayenne pepper ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Pomegranate: 100 g Rice cakes: 2 pcs Free sugar jam: 20 g Organic cinnamon powder: 1 tsp Caju: 10g |
| Option 2 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Loaded Breakfast Quesadillas: -Eggs: 3 large -Unsalted butter: 1 tbsp -Chicken ham: 100 g -Feta cheese: 25 g scrambled -Avocado: 1 small thinly sliced -Green onion: 1 small chopped -Tomato sour: 1 tbsp -Wholemeal tortillas: 2 pcs -Cheddar cheese: 25 g -Kosher salt -Cayenne pepper Turmeric tea: 1 tsp/1 cup |
Lunch Panzanella Salad with Turkey: -Turkey breast: 150 g -Zucchini: 1 medium -Avocado/Olive organic oil: 1 tsp -Fresh mozzarella: 20 g -Red onion: 1/2 small -Croutons: 1 small pack -Cherry tomatoes cut into pieces: 1 cup -Cider vinegar: 2 tsp -Kale leaves chopped -Fresh basil leaves -Kosher salt -Cayenne pepper Optional: 1 Espresso |
Dinner Foil Pack Grilled Salmon with Lemony Asparagus: -Large salmon fillet: 1 ounce (120 g/150 g) -Fresh asparagus: 20 spears -Unsalted butter: 1 tbsp -Lemons: 1 medium thinly sliced Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Apple with Biscuits and Cinnamon: -Apple: 1 medium chopped -Sugar-free biscuits: 1 large chopped -Organic cinnamon powder: 1 tsp |
| Option 3 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Grenn tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Green Smoothie with Chia Pudding: -Broccoli: 3 small heads -Baby spinach leaves: 1 small cup -Kiwi: 1 medium -Orange: 100 g -Water: 1 cup for smoothie -Organic chia seeds: 1 tbsp -Unsweeted Almond/Coconut milk: 1 cup -Vanilla extract: 1 tsp -Stevia: 2 tsp -Psyllium husk powder: 1 tsp -Coconut flakes: 1 tsp -Pomegranate: 50 g on top Turmeric tea: 1 tsp/1 cup |
Lunch Lemon Ricotta Pasta with Tuna: -Natural tuna fish: 1 can -Gluten free wholemeal/Lentil pasta: 150 g -Avocado/Olive organic oil: 1 tsp -Ricotta cheese: 50 g -Squeezed lemon juice: 1/2 medium -Parmesan: 20 g -Fresh basil leaves -Kosher salt -Red pepper flakes Raw pumpkin seeds: 15 g Optional: 1 Espresso |
Dinner Beef with Red Kidney Beans: -Beef: 150 g -Red Kidney Beans: 1 container in water -Avocado/Olive organic oil: 2 tsp -Mix salad: 1 bowl Taste spices: Salt/Pepper/Rosemary/Basil/Oregano/Thyme/Turmeric/Parsley/Garlic ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Free-sugar Chocolate Rice cakes: 2 pcs Banana: 1 medium Raw brazil nuts:15 g |
| Option 4 |
Breakfast ACV (apple cider vinegar): 2 tbsp/1cup water+ squeezed lemon juice + grated ginger + 1/2 tsp cayenne pepper Green tea/Matcha tea: 1 cup Optional: 1 Espresso (after 1 hr-green/matcha tea) Pumpkin Spice Slow-Cooker Oatmeal: -Organic gluten-free oats: 50 g -Unsweeted almond/coconut milk: 1 cup -Water: 1 cup -Pumpkin purée: 150 g -Vanilla extract: 1 tsp -Stevia: 2 tsp -Pumpkin pie spice: 1/2 tsp -Pecan nuts: 20 g toasted -Organic cinnamon powder: 2 tsp -Kosher salt -Optional: free sugar maple syrup Turmeric tea: 1 tsp/1 cup |
Lunch Instant Pot Chicken and Rice: -Chicken breast: 200 g -Brown rice: 150 g -Avocado/Olive organic oil: 1 tbsp -Water: 1 cup -Yellow onion: 1/2 small chopped -Carrot: 1 medium chopped -Red bell pepper: 1 small chopped -Freshly parsley: 2 tsp chopped -Dried oregano: 1/2 tsp -Smoked paprika: 1/2 tsp -Kosher salt -Cayenne pepper Optional: 1 Espresso |
Dinner Grilled Shrimp Bowl: -Shrimps peleed and deveined: 150 g -Greek yogurt: 1 container -Organic mayonnaise: 1 tsp -Garlic: 1 clove minced -Green onion: 1 small chopped -Avocado/Olive organic oil: 2 tsp -Red cabbage: 1/2 cup shredded -Romaine heart: 1 small chopped -Avocado: 1 small chopped -Squeezed lemon juice: 1/2 medium -Freshly cilantro: 1 tbsp chopped -Kosher salt -Freshly ground black pepper ACV: 2 tbsp/1 cup water Ashwaganda tea: 1 tsp/1 cup before bedtime |
Snacks Consumed: with one of the meals Chia Pudding: -Organic chia seeds: 2 tbsp -Unsweeted Almond/Coconut milk: 1 cup -Organic cacao powder: 2 tsp -Organic peanut butter: 1 tbsp -Almonds: 10 pcs chopped -Psyllium husk powder: 1 tsp -Stevia: 2 tsp -Mango: 1/2 medium |
© Copyright 2022. Reserved With Fast Fit EMS