14-Day Meal Plan
DAY 1 DAY 2
Breakfast: Breakfast:
GNC Total Lean
™
Lean Shake
™
25 grapes
GNC Total Lean
™
Lean Shake
™
Mixed Berry Salad: 1/3 cup blueberries, 1/3 cup
raspberries, 1/2 cup sliced strawberries topped with the
juice of 1/2 of a lime and 1 tbsp. (optional) chopped fresh
mint leaves
Snack: Snack:
GNC Total Lean
™
Lean Breakfast Square
or
2 large hard boiled eggs
GNC Total Lean
™
Lean Breakfast Square
or
1 container (6 oz.) low-fat mango Greek yogurt
Lunch: Lunch:
GNC Total Lean
™
Lean Shake
™
Veggies and Dip: 1/2 cup broccoli, 1/2 cup baby carrots,
2 tbsp. plain hummus
GNC Total Lean
™
Lean Shake
™
Salad: 2 cups eld greens topped with 1/4 cup chopped
red pepper, 1/4 cup cucumber slices. Dress with 1 tsp.
olive oil and 1 tbsp. balsamic vinegar
Snack: Snack:
1 part-skim mozzarella cheese stick
1 apple
Chicken and Veggie Pita Pocket: 1, 4” whole wheat pita
stuffed with 1.5 oz. roast chicken breast, 1/4 cup lettuce,
1 tomato slice and 1 tbsp. fat-free plain Greek yogurt
Dinner: Dinner:
BBQ Chicken Dinner: 5 oz. roasted chicken breast topped
with 2 tbsp. BBQ sauce
1 medium baked sweet potato topped with 1 tsp. omega-3
enriched spread and 1 tsp. brown sugar
1 cup steamed green beans sautéed with 1 tsp. olive oil
and 2 tbsp. thinly sliced shallots
Bean and Cheese Quesadilla: Spray large frying pan
w/ non-stick spray and place 1 low carb whole wheat
tortilla in bottom of pan (heat to medium). Spread 2 tbsp.
pepper jack cheese, 1/2 cup low-sodium pinto beans
(drained) over tortilla, top with second whole wheat tortilla.
Cook until lightly golden. Repeat cooking on other side.
Serve with 2 tbsp. salsa and guacamole (mash 1/4 cup
ripe avocado with 2 tsp. lime juice and 1 tbsp. chopped
green onions)
Snack: Snack:
1/2 cup non-fat chocolate frozen yogurt topped with
1 tbsp. sliced, toasted almonds
1 sugar-free chocolate vanilla swirl pudding cup
(ready-to-eat) sprinkled with 1 tbsp. toasted sliced almonds
3/4 cup skim milk
Resume Templates 1210 Document(s)
