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Week 2 Food Plan


Macros: Protein: 37g | Carbs: 18g | Fats: 22g

Breakfast

Mocha Shake

Ingredients

1 Scoop chocolate protein powder
1 Tbsp almond butter
1 Tbsp chia seeds
3/4 c Cold brew coffee
3/4 c almond milk
Ice

Instructions

Add all the ingredients together in a blender. Mix and enjoy!

*Recipe by RD Megan Kober (The Nutrition Addiction)

Lunch

Turkey Club

Ingredients

2 slices center cut bacon, cut in half
2 slices whole grain bread, Daves Killer Bread thin sliced Good Seed
1 tablespoon light mayo
2 slices iceberg lettuce
3 ounces turkey breast, sliced thin (Boars Head)
2 slices ripe tomato

Instructions

1. Cook bacon until crisp then drain fat on a paper towel.

2. Toast the bread and spread mayo on both pieces. Top with 1 slice lettuce, turkey, tomato, bacon and remaining lettuce and close.

3. Slice in half and enjoy!

*Recipe by Turkey Club by SkinnyTaste 

Macros: Protein: 35g | Carbs: 28g | Fat: 11g

Macros: (1 cup) 21p/28c/3f = 220 calories

Lunch

Turkey Club

Ingredients

2 slices center cut bacon, cut in half
2 slices whole grain bread, Daves Killer Bread thin sliced Good Seed
1 tablespoon light mayo
2 slices iceberg lettuce
3 ounces turkey breast, sliced thin (Boars Head)
2 slices ripe tomato

Instructions

1. Cook bacon until crisp then drain fat on a paper towel.

2. Toast the bread and spread mayo on both pieces. Top with 1 slice lettuce, turkey, tomato, bacon and remaining lettuce and close.

3. Slice in half and enjoy!

*Recipe by Turkey Club by SkinnyTaste

Macros: Proteins: 34g | Carbs: 47g | Fat: 10g

Dinner

Slow Cooker Loaded Enchilada Chicken-Stuffed Sweet Potatoes

Ingredients

4 medium, (about 6 oz each) sweet potatoes, skin on
1 pound boneless skinless chicken breasts
1 teaspoon kosher salt
3/4 teaspoon garlic powder
1 cup enchilada sauce, I recommend homemade
chopped scallions, for serving
1/4 cup light sour cream or Greek yogurt
1/2 cup shredded cheddar cheese
1 tablespoon chopped scallions and/or cilantro, for garnish

Instructions

1. Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.

2. Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.

3. Place the potatoes on the other end, stacking 2 on top of 2. 

4. Cover and cook on low for 6 to 8 hours, or until potatoes are tender.

5. When done, remove the potatoes and chicken. 

6. Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce. 

7. Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.

8. Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted. 

9. Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.

*Serving good for four
*Recipe by SkinnyTaste

Snack

Double Chocolate Brownies

Ingredients

1/2 cup of peanut butter
2 tbsp honey
4 tbsp Stevia (or any other sweetener)
1 tsp vanilla extract
1/2 cup of unsweetened applesauce
1 large egg
1/4 cup of oat flour (after grinding normal oats)
1/4 cup of cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup of semi sweetened chocolate chips
1/2 cup of dark chocolate chips 

Instructions

1. Preheat the oven to 350 degrees. Line a large pan with parchment paper. Grind the oats in a blender until smooth and then measure out 1/4 cup. In a large bowl mix the peanut butter, honey, brown sugar and vanilla. Add in the applesauce and mix together. Add in the egg. Mix until smooth.

2. In a separate bowl, combine the oat flour, cocoa powder, baking soda, baking powder, and salt. Stir together. Then mix the wet and dry ingredients until smooth. Add in the dark chocolate chips. Then add the batter into the pan lining the top with the semi-sweet chocolate chips.

3. Bake for 20-23 minutes. Serves 8. 

*Recipe by Trifecta Nutrition

Calories per serving: 179.5

Carbs: 17.25g | Fats: 11.75g | Proteins: 4.75g


Calories per serving: 179.5

Carbs: 17.25g | Fats: 11.75g | Proteins: 4.75g


Snack

Double Chocolate Brownies

Ingredients

1/2 cup of peanut butter
2 tbsp honey
4 tbsp Stevia (or any other sweetener)
1 tsp vanilla extract
1/2 cup of unsweetened applesauce
1 large egg
1/4 cup of oat flour (after grinding normal oats)
1/4 cup of cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup of semi sweetened chocolate chips
1/2 cup of dark chocolate chips 

Instructions

1. Preheat the oven to 350 degrees. Line a large pan with parchment paper. Grind the oats in a blender until smooth and then measure out 1/4 cup. In a large bowl mix the peanut butter, honey, brown sugar and vanilla. Add in the applesauce and mix together. Add in the egg. Mix until smooth.

2. In a separate bowl, combine the oat flour, cocoa powder, baking soda, baking powder, and salt. Stir together. Then mix the wet and dry ingredients until smooth. Add in the dark chocolate chips. Then add the batter into the pan lining the top with the semi-sweet chocolate chips.

3. Bake for 20-23 minutes. Serves 8. 

*Recipe by Trifecta Nutrition