As part of our Lighten Up Weight Loss challenge, my husband and I promised to post what we eat daily. Most of the people in the challenge are going with the Advanced Plan so that is what we are following so everything listed is approved fare. Hopefully this will help people get additional meal ideas and to see how easy it is to apply to a busy life. (F=Fred and K=Kim)
Wednesday Day 1 of the Weight Loss Challenge
Breakfast
F- 3 egg whites
K- Onions/spinach w/ fried eggs (I sauté the veggies and crack the eggs right in the pan with them. I usually break the yolk but you can leave them sunny side up.
Lunch
F- Chicken over spinach salad with olives
K- Salmon with pesto cauliflower (I put it right in my vitamix and it comes out the consistency of risotto then add pesto sauce and salt)
Dinner
F&K- Grilled chicken with asparagus
Snacks
F-AM -Coconut Flakes, PM- Almonds
K-PM- Celery w/ Almond Butter
Thursday
Breakfast
F & K- Chocolate & Blueberry smoothie made with frozen blueberries, cocoa powder, chocolate NaturePro (available at the office soon or order from http://www.maximizedlivingdrroberto.com/), and coconut milk
Lunch
F & K – bowl of coconut soup and plate of stir fried vegetables w/ tamari
Dinner
F&K Grass fed steak with sautéed zucchini and green salad w/ olive & vinegar
Snacks
F- 2 hard boiled eggs
K- handful of almonds & walnuts
Friday
Breakfast
F&K- Blueberry chocolate smoothie
Lunch
F&K – grass fed steak fajitas w/ avocado – grassfed flank steak (purchased from http://www.whiteoakpastures.com/). Marinated in apple cider vinegar, olive oil, salt, pepper, spike seasoning overnight. Cooked on cast iron grill pan. Sauteed sliced red bell pepper, onion, and celery in butter in a cast iron pan, added spinach at the last minute.
Dinner
F&K- Grilled Chicken Salad – organic chicken put between parchment and pounded to about ½” thickness. Seasoned with organic seasoning mix, salt, and black pepper. Grilled on cast iron grill pan. Salad- red leaf lettuce, black olives, ½ tomato (tomatoes in moderation), cucumber, celery, onion, hearts of palm, slivered almonds with oil & vinegar.
Snacks
F – Almond Power Bar (recipe in boos), Coconut Flakes
K- green tea
Saturday
Breakfast
F&K – Berry smoothie
Lunch
F&K – at a wrestling tournament all day- packed leftover grilled chicken salad and almond power bars
Dinner
You CAN still eat out during your 30 day challenge, you just have to be very careful what you order- here is what we did…
F- La Parrilla Mexican Restaurant – Monterrey Chicken Salad with no bacon, no cheese, no tortillas, salsa for dressing. Chicken soup with no rice. Unsweetened iced tea with stevia
K- Monterrey Chicken Salad, no bacon, no cheese, no tortillas, added extra avocado, salsa for dressing. Unsweet tea
Snacks
F- handful almonds & cashews
K- almond power bar
Sunday
Breakfast
F- 3 scrambled eggs
K- Scrambled eggs with onions and mushrooms
Lunch
F- spinach/romaine salad w/ cucumbers, zucchini, black olives, oil&vinegar and 2 cups of chicken soup
K- romaine with cucumbers, zucchini, red onion, black olives, broccoli, celery, oil&vinegar and bowl of vegetable soup.
Dinner
F & K- taco salad- grass fed ground beef (from Publix) + taco seasoning recipe from the book with shredded raw cheddar cheese (from Nature’s Corner Market), whole avocado, black olives, cucumbers, salsa for dressing.
Snacks
F&K- chocolate bark (recipe in the book), almonds
EatSmart Meals 
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