Family 100lb meal plan & guide
There’s an emphasis on eating more real, wholesome foods and being plant dominant in our diets. I think the best style of eating to achieve that is the Mediterranean diet since it allows for a bit of everything in moderation, while maintaining a strong focus on fresh (not processed) foods and vegetables.
REQUIREMENTS
- Must drink at least 9 cups of water EACH day
- Coffee
- Limited to 4 times/week
- Must be black OR mixed with unsweetened almond milk (or 2% milk)
- Vanilla flavoring can be added
- Limit 1 tablespoon RAW cane sugar or 1 packet Stevia in the raw
- Tea and Herbal blends
- Unlimited amount
- At least 1 cup/week
- Limit 1 tablespoon RAW cane sugar or 1 packet Stevia in the raw
- Wine
- Limited to 3 drinks/week
- Measured 4oz each serving
- Liquor
- Limited to 2 drinks/week
- 3oz limit per serving
- No sugary mixed drinks – mixer must be raw lemon/lime/grapefruit, soda water or mineral water (i.e., Topo Chico, etc)
- Soda
- Once a week
- Diet sodas – limited to 3 times/week
- Meat/fish only once a day for the first 10 days of trying it out
- Must take at least 15 – 20 minutes to finish your meal. Limit distractions at meal time from devices. Be present. Taste the food. Eat slower.
POST WORKOUT
- Only 1 scoop (~25g protein) lean protein (whey or vegan) OR 2 scoops (~20g protein) collagen protein mixed with flavored water, coffee or tea
Ingredients for 4 servings
- 1 1/2 cups frozen corn
- 1 medium red bell pepper, diced
- 1 cup cooked brown rice (medium-grain or long-grain)
- 1 1/2 cups cherry tomatoes, quartered (about 12 – 15)
- 1/2 medium cucumber, diced
- 1 large ripe avocado, diced
- 1/2 medium red onion, diced
- 1 cup finely chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar (OPTIONAL)
- hot sauce to taste (I used Tabasco)
- sea salt & pepper to taste
Nutrition per serving
Southwest Shrimp Quinoa Meal Prep
Ingredients for 5 servings:
- 1 tablespoon olive oil
- 1/2 cup diced (red) onion
- 1 tablespoon garlic, minced
- 3/4 cup frozen corn
- 4 cups cooked (rainbow) quinoa
- Substitute: brown rice; farro
- 1 cup diced (colorful) bell peppers
- 8oz (two 4oz) green chile peppers
- 1/2 can (~7.5oz) no-salt added black beans, drained
- 1/3 cup fresh chopped cilantro, tightly packed
- SHRIMP
- 1 1/2 lb raw jumbo shrimp
- Substitute: chicken; tempeh; tofu; lean beef
- 1 tablespoon chili powder
- 2 teaspoons (smoked) paprika
- 1 tablespoon dried oregano
- Garnish
- fresh lime
Nutrition per serving
Ingredients for 4 servings
- 2 tablespoons olive oil
- 1 small white onion, diced
- 1 tablespoon fresh garlic, minced
- 1lb Rotisserie chicken meat, pulled apart (and skin removed)
- 1 can (15oz) garbanzo (chickpeas), drained
- 1 zucchini, chopped
- 1/2 cup pitted Kalamata olives (OPTIONAL)
- 1 1/2 tablespoons The Fit Cook LAND blend (OR your choice of dried herbs)
- 1 can (14.5oz) diced tomato
- 4 tablespoons tomato paste
- 4 cups no salt added chicken broth (OR vegetable broth OR water)
- 2 Bay leaves
- sea salt & pepper to taste
- fresh lemon juice
Nutrition per serving
Tuscan Mediterranean Brown Rice
Ingredients for 5 servings
- spray olive oil
- 1 can (15oz) garbanzo, drained
- 1 medium zucchini, chopped into 1/2-inch pieces
- pinch of sea salt & pepper
- 2 tablespoons sun-dried tomato olive oil
- 3 garlic cloves, minced
- 1 medium white onion, chopped
- 4 cups cooked (medium grain) brown rice
- 2/3 cup chopped parsley, tightly packed
- 1/2 chopped fresh dill
- 1/2 cup chopped sun-dried tomatoes
- 4oz sliced/chopped Kalamata olives
- 2 tablespoons The Fit Cook Land seasoning
- 1 tablespoon lemon zest
- juice from 1 lemon
- sea salt & pepper to taste
Nutrition per serving
Ingredients for 4 servings
- 2 tablespoons olive oil
- 1 lb raw jumbo shrimp
- 1/2 lb lobster meat (OR substitute in more shrimp) *
- Pinch of sea salt & pepper
- 1 1/2 pints (~3 cups) cherry tomatoes
- 1 green bell pepper, diced
- 14oz (~3 cups) frozen corn
- 4 garlic cloves, minced
- 1 1/2 tablespoons The Fit Cook Southern Creole Cajun seasoning
- 1/2 cup Sauvignon blanc (white wine) OR chicken/seafood broth OR white wine vinegar
- 2 tablespoons of vegan butter
- Garnish
- Torn basil
Suggested sides:
- Toasted sourdough bread
- Brown rice and jasmine rice
- Arugula salad
(*) Note: Lobster can be pricey. I am using leftover frozen lobster meat but it is NOT required for this recipe. Just use shrimp.
Nutrition per serving
BREAKFAST OPTION 1
Ingredients
- 2 – 3 boiled eggs (or scrambled)
- 1 slice toasted sourdough
- ½ avocado
- Sea salt, pepper, hot sauce, etc
BREAKFAST OPTION 2
Ingredients
- Easy Basic Overnight Oats
- ½ cup quick oats or rolled oats
- 1 cup almond milk
- Cinnamon or pumpkin spice
- 1 tablespoon honey or agave or maple syrup
- BONUS – 1 scoop whey protein powder (just add a bit more almond milk)
- 2 – 3 boiled eggs
SNACK IDEAS (OPTIONAL)
- 7oz 2% Greek yogurt or cottage cheese with a serving of fruit
- 1/3 cup raw nuts/seeds with a serving of fruit
- 1 serving (100 calories) air-popped popcorn
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!