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Your meal plans and grocery list

From Aug. 10, 2015 to Aug. 16, 2015

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Monday's DietPlan 1136.0 Calories 107.2g Carbs 60.3g Fat 53.4g Protein

Meal Summary Ingredients DirectionsBreakfast383.5 Calories | 96.5g Carbs | 1.9gFat | 7.1g Protein

2 bowl Classic Fruit Salad383.5 Calories | 96.5g Carbs | 1.9gFat | 7.1g Protein

Classic Fruit Salad scaled to 2 bowl1/3 fruit (2­1/8" dia) Plums25 g Blueberries60 g Pineapple1/3 melon, medium (about 5"dia) Melons50 g Grapes, red or green0.167 melon (15" long x 7­1/2" dia) Watermelon

Classic Fruit SaladUse knife to carefully slice and corethe plums Slice melons into chunks,or use melon baller rinse and drainremaining fruit, then combine andserve

Lunch381.6 Calories | 0.1g Carbs | 33.6gFat | 18.5g Protein

1 chop Seared lamb chops381.6 Calories | 0.1g Carbs | 33.6gFat | 18.5g Protein

Seared lamb chops Leftovers from yesterday, eat1 chop

Seared lamb chops1 lb lamb loin should be about 4chops. Heat oven to 400F. Pat chopsdry with towels then seasongenerously with salt and pepper. Thinly coat the bottom of an oven­proof frying pan and heat overmedium­high heat until smoking. Addlamb chops and cook undisturbeduntil a golden­brown crust forms onthe bottom, around 3 minutes. Flipand cook until the second side isgolden brown and crusty, around 3minutes. Transfer the pan to theoven and roast until the chops reads130F on a thermometer (mediumrare), 8­10 minutes. Remove fromthe oven and transfer to a cuttingboard or serving platter. Tent withfoil and let rest 5 minutes. Serve.

Dinner370.9 Calories | 10.6g Carbs |

Balsamic Salmon scaled to 1 serving

Balsamic SalmonCombine olive oil, fresh garlic, lemon

24.9g Fat | 27.8g Protein

1 serving Balsamic Salmon268.8 Calories | 3.7g Carbs | 17.4gFat | 22.8g Protein

1 serving Spinach Recipe102.1 Calories | 6.9g Carbs | 7.4gFat | 5.0g Protein

1/2 dash Salt16 g Balsamic vinegar14 g Olive oil7.5 g Lemon juice1/2 clove Garlic113 g Pink salmonSpinach Recipe scaled to 1 serving6.8 g Olive oil3/4 clove Garlic1/4 dash Salt1/2 bunch Spinach

juice, balsamic vinegar, and salt in asmall bowl. Coat salmon fillet onboth sides with mixture. Broil salmonin oven 4" from broiler for 4­6minutes or until the fish flakes. If thefish is over 1" thick, you may have toturn once halfway through thebroiling. Serve with extra balsamicvinegar to taste. Spinach RecipeCut off the thick stems of the spinachand discard. Clean the spinach byfilling up your sink with water andsoaking the spinach to loosen anysand or dirt. Drain the spinach andthen repeat soaking and draining.Put the spinach in a salad spinner toremove any excess moisture. Heat2 tbsp. olive oil in a large skillet onmedium­high heat. Add the garlicand saut for about 1 minute or untilthe garlic is just beginning to brownand become fragrant. Add thespinach to the pan, packing it down abit if you need to with your hand. Usea couple spatulas to lift the spinachand turn it over in the pan so thatyou coat more of it with the olive oiland garlic. Do this a couple of times.Cover the pan and cook for 1minute. Uncover and turn thespinach over again. Cover the panand cook for an additional minute. After 2 minutes of covered cookingthe spinach should be completelywilted. Remove from heat. Drain anyexcess moisture from the pan. Add alittle more olive oil, sprinkle with saltto taste. Serve immediately.

Tuesday's DietPlan 1104.3 Calories 27.1g Carbs 66.8g Fat 99.8g Protein

Meal Summary Ingredients DirectionsBreakfast391.8 Calories | 7.9g Carbs | 40.8gFat | 5.2g Protein

2 oz (19 halves per) (57 g) Pecans391.8 Calories | 7.9g Carbs | 40.8g

Pecans 2 oz (19 halves per) Pecans

Fat | 5.2g Protein

Lunch347.8 Calories | 2.0g Carbs | 19.4gFat | 39.5g Protein

1 fillet 7 minutes "Quick BroiledSalmon"347.8 Calories | 2.0g Carbs | 19.4gFat | 39.5g Protein

7 minutes "Quick BroiledSalmon" scaled to 1 fillet1/2 fillet Atlantic salmon23 g Lemon juice1/2 clove Garlic6.8 g Olive oil

7 minutes "Quick Broiled Salmon"PREP: Cut salmon in half (or buy two1/2 fillets) 1. Preheat broiler on highand place an all stainless stell skilletor cast iron pan under the heat forabout 10 minutes to get it very hot.Pan should be 5 to 7 inches from theehat source while pan is heating,chop or press garlic and let sit for 5minutes Rub salmon with 2 tsp freshlemon juice, salt, and pepper. (youcan broil with skin on, just takes aminute or two longer. Skin peels offafter cooking) Using a hot pad, pullpan away from heat and placeSalmon on hot pan, skin side down.Return to broiler. Keep in mind that itis cooking rapidly on both sides so itwill be done very quickly, usually in 7minutes, depending on thickness.Test with a fork for done­ness. It willflake easily when it is cooked.Salmon is best when it is still pinkinside. Dress with olive oil, 1 tbsplemon juice, garlic and salt andpepper to taste.

Dinner364.7 Calories | 17.3g Carbs | 6.6gFat | 55.1g Protein

2 serving Teriyaki Garlic Chicken364.7 Calories | 17.3g Carbs | 6.6gFat | 55.1g Protein

Teriyaki Garlic Chicken scaled to 4 serving (eat 2serving now, save 2 servingfor leftovers) 116 g Italiandressing144 g Teriyaki sauce2 cloves, minced Garlic4 half breast (fillet) Chickenbreast

Teriyaki Garlic ChickenIn a bowl, add the Italian dressing,teriyaki sauce and minced garlic; stirto combine. Add the chicken breasthalves; cover and marinate in therefrigerator overnight. Grill over hotcoals for approximately 10 minuteson each side or until juices runclear.

Wednesday'sDiet Plan 1120.5 Calories 117.8g Carbs 32.6g Fat 95.8g Protein

Meal Summary Ingredients DirectionsBreakfast383.5 Calories | 96.5g Carbs | 1.9gFat | 7.1g Protein

2 bowl Classic Fruit Salad383.5 Calories | 96.5g Carbs | 1.9g

Classic Fruit Salad scaled to 2 bowl1/3 fruit (2­1/8" dia) Plums25 g Blueberries60 g Pineapple1/3 melon, medium (about 5"

Classic Fruit SaladUse knife to carefully slice and corethe plums Slice melons into chunks,or use melon baller rinse and drainremaining fruit, then combine andserve

Fat | 7.1g Protein dia) Melons50 g Grapes, red or green0.167 melon (15" long x 7­1/2" dia) Watermelon

Lunch364.7 Calories | 17.3g Carbs | 6.6gFat | 55.1g Protein

2 serving Teriyaki Garlic Chicken364.7 Calories | 17.3g Carbs | 6.6gFat | 55.1g Protein

Teriyaki Garlic Chicken Leftovers from yesterday, eat2 serving

Teriyaki Garlic ChickenIn a bowl, add the Italian dressing,teriyaki sauce and minced garlic; stirto combine. Add the chicken breasthalves; cover and marinate in therefrigerator overnight. Grill over hotcoals for approximately 10 minuteson each side or until juices runclear.

Dinner372.3 Calories | 4.1g Carbs | 24.1gFat | 33.6g Protein

1 serving Rosemary Trout withCherry­Tomato Sauce372.3 Calories | 4.1g Carbs | 24.1gFat | 33.6g Protein

Rosemary Trout withCherry­Tomato Sauce scaled to 2 serving (eat 1serving now, save 1 servingfor leftovers) 0.6 g Rosemary27 g Olive oil149 g Tomatoes5 g Shallots1/2 dash Salt8 g Balsamic vinegar4 fillet Trout

Rosemary Trout with Cherry­Tomato SaucePREPARATION: Halve tomatoes.Chop shallot, rosemary. Mixtomatoes, shallot, vinegar, andchopped rosemary in bowl. Stir in 1tablespoon oil. Season sauce withsalt and pepper. Open trout likebook on work surface. Sprinkle withcoarse salt and pepper. Place 2rosemary sprigs on each; fold overto close. Divide 3 tablespoons oilbetween 2 large nonstick skillets.Place over medium­high heat. Add 2trout to each skillet. Cook trout untilbrown outside and just opaque incenter, about 4 minutes per side.Transfer to plates. Spoon saucealongside.

Thursday's DietPlan 1216.4 Calories 31.6g Carbs 67.7g Fat 121.1g Protein

Meal Summary Ingredients DirectionsBreakfast548.8 Calories | 2.5g Carbs | 41.0gFat | 42.3g Protein

2 omelet Classic Omelet548.8 Calories | 2.5g Carbs | 41.0gFat | 42.3g Protein

Classic Omelet scaled to 2 omelet4 extra large Egg57 g Cheddar cheese

Classic OmeletCrack two eggs into a bowl andwhisk until pale yellow. Do not whisktoo much or the eggs will fall apart inthe pan. Put a little coconut oil onto asmall to medium sized non­stickcooking pan. Turn on to medium­heat and let pan warm for up to 45

seconds. Pour in eggs. Wait about10 seconds before pulling the edgeof the eggs toward the center.Repeat this process until the eggsform a crepe­like consistency. (Youmay have to tilt the pan to allow theliquid egg to fill gaps and cook.)When the eggs are mostly cooked(after maybe a minute and a half)sprinkle your cheese. You may nowadd salt and pepper if you wish.Almost any cheese works for a tastyomelet. You can even addvegetables or meat. Flip one edge ofthe egg on to itself to form a half­moon shape. Allow the omelet tocook a little while longer on eachside. Serve immediately!

Lunch372.3 Calories | 4.1g Carbs | 24.1gFat | 33.6g Protein

1 serving Rosemary Trout withCherry­Tomato Sauce372.3 Calories | 4.1g Carbs | 24.1gFat | 33.6g Protein

Rosemary Trout withCherry­Tomato Sauce Leftovers from yesterday, eat1 serving

Rosemary Trout with Cherry­Tomato SaucePREPARATION: Halve tomatoes.Chop shallot, rosemary. Mixtomatoes, shallot, vinegar, andchopped rosemary in bowl. Stir in 1tablespoon oil. Season sauce withsalt and pepper. Open trout likebook on work surface. Sprinkle withcoarse salt and pepper. Place 2rosemary sprigs on each; fold overto close. Divide 3 tablespoons oilbetween 2 large nonstick skillets.Place over medium­high heat. Add 2trout to each skillet. Cook trout untilbrown outside and just opaque incenter, about 4 minutes per side.Transfer to plates. Spoon saucealongside.

Dinner295.4 Calories | 25.0g Carbs | 2.5gFat | 45.3g Protein

2 serving Simple fish chowder295.4 Calories | 25.0g Carbs | 2.5gFat | 45.3g Protein

Simple fish chowder scaled to 4 serving (eat 2serving now, save 2 servingfor leftovers) 960 g Tomatoes6 stalk, medium (7­1/2" ­ 8"long) Celery3.6 g Oregano2.8 g Basil4 dash Salt4 dash Pepper453 g Cod

Simple fish chowderFrozen cod or other fish can be usedin place of fresh cod. Slice up thecelery, and in a stock pot put theundrained tomatoes, celery,oregano, basil, salt and pepper.Bring to a boil over medium heat. Place the fish fillets in the pot.Reduce the heat and cook for 5­10minutes, or 10­15 if using frozenfillets. Continue cooking until the fishis opaque and flaky and the mixtureis heated throughout. Optionally, thinthe mixture with water.

Friday's DietPlan 997.5 Calories 49.1g Carbs 60.5g Fat 76.9g Protein

Meal Summary Ingredients DirectionsBreakfast391.8 Calories | 7.9g Carbs | 40.8gFat | 5.2g Protein

2 oz (19 halves per) (57 g) Pecans391.8 Calories | 7.9g Carbs | 40.8gFat | 5.2g Protein

Pecans 2 oz (19 halves per) Pecans

Lunch295.4 Calories | 25.0g Carbs | 2.5gFat | 45.3g Protein

2 serving Simple fish chowder295.4 Calories | 25.0g Carbs | 2.5gFat | 45.3g Protein

Simple fish chowder Leftovers from yesterday, eat2 serving

Simple fish chowderFrozen cod or other fish can be usedin place of fresh cod. Slice up thecelery, and in a stock pot put theundrained tomatoes, celery,oregano, basil, salt and pepper.Bring to a boil over medium heat. Place the fish fillets in the pot.Reduce the heat and cook for 5­10minutes, or 10­15 if using frozenfillets. Continue cooking until the fishis opaque and flaky and the mixtureis heated throughout. Optionally, thinthe mixture with water.

Dinner310.3 Calories | 16.2g Carbs |17.2g Fat | 26.4g Protein

8 spears Ham WrappedAsparagus 208.2 Calories | 9.3g Carbs | 9.8gFat | 21.4g Protein

1 serving Spinach Recipe102.1 Calories | 6.9g Carbs | 7.4gFat | 5.0g Protein

Ham Wrapped Asparagus scaled to 24 spears (eat 8spears now, save 16 spearsfor leftovers) 12 slice Slicedham24 spear, medium (5­1/4" to7" long) AsparagusSpinach Recipe scaled to 1 serving6.8 g Olive oil3/4 clove Garlic1/4 dash Salt1/2 bunch Spinach

Ham Wrapped Asparagus Wash Asparagus and then removetough ends tear ham (or Prosciutto)length­wise and then wrap theAsparagus spears Heat oil in askillet and fry wrapped spears for 2­3minutes per side Serve immediately,goes well with egss Spinach RecipeCut off the thick stems of the spinachand discard. Clean the spinach byfilling up your sink with water andsoaking the spinach to loosen anysand or dirt. Drain the spinach andthen repeat soaking and draining.Put the spinach in a salad spinner toremove any excess moisture. Heat2 tbsp. olive oil in a large skillet onmedium­high heat. Add the garlicand saut for about 1 minute or untilthe garlic is just beginning to brownand become fragrant. Add the

spinach to the pan, packing it down abit if you need to with your hand. Usea couple spatulas to lift the spinachand turn it over in the pan so thatyou coat more of it with the olive oiland garlic. Do this a couple of times.Cover the pan and cook for 1minute. Uncover and turn thespinach over again. Cover the panand cook for an additional minute. After 2 minutes of covered cookingthe spinach should be completelywilted. Remove from heat. Drain anyexcess moisture from the pan. Add alittle more olive oil, sprinkle with saltto taste. Serve immediately.

Saturday's DietPlan 989.2 Calories 38.6g Carbs 51.5g Fat 96.3g Protein

Meal Summary Ingredients DirectionsBreakfast274.4 Calories | 1.2g Carbs | 20.5gFat | 21.1g Protein

1 omelet Classic Omelet274.4 Calories | 1.2g Carbs | 20.5gFat | 21.1g Protein

Classic Omelet scaled to 1 omelet2 extra large Egg28 g Cheddar cheese

Classic OmeletCrack two eggs into a bowl andwhisk until pale yellow. Do not whisktoo much or the eggs will fall apart inthe pan. Put a little coconut oil onto asmall to medium sized non­stickcooking pan. Turn on to medium­heat and let pan warm for up to 45seconds. Pour in eggs. Wait about10 seconds before pulling the edgeof the eggs toward the center.Repeat this process until the eggsform a crepe­like consistency. (Youmay have to tilt the pan to allow theliquid egg to fill gaps and cook.)When the eggs are mostly cooked(after maybe a minute and a half)sprinkle your cheese. You may nowadd salt and pepper if you wish.Almost any cheese works for a tastyomelet. You can even addvegetables or meat. Flip one edge ofthe egg on to itself to form a half­moon shape. Allow the omelet tocook a little while longer on eachside. Serve immediately!

Lunch Ham Wrapped Asparagus Leftovers from yesterday, eat

Ham Wrapped Asparagus Wash Asparagus and then remove

416.4 Calories | 18.5g Carbs |19.5g Fat | 42.8g Protein

16 spears Ham WrappedAsparagus 416.4 Calories | 18.5g Carbs |19.5g Fat | 42.8g Protein

16 spears tough ends tear ham (or Prosciutto)length­wise and then wrap theAsparagus spears Heat oil in askillet and fry wrapped spears for 2­3minutes per side Serve immediately,goes well with egss

Dinner298.4 Calories | 18.8g Carbs |11.5g Fat | 32.3g Protein

1 serving Easy Grilled Chicken196.3 Calories | 11.9g Carbs | 4.0gFat | 27.4g Protein

1 serving Spinach Recipe102.1 Calories | 6.9g Carbs | 7.4gFat | 5.0g Protein

Easy Grilled Chicken scaled to 3 serving (eat 1serving now, save 2 servingfor leftovers) 1 1/2 breast,bone and skin removedChicken breast173 g Italian dressing3/4 large (2­1/4 per lb, approx3­3/4" long, Green bell pepper123 g Red bell pepper3/4 large ZucchiniSpinach Recipe scaled to 1 serving6.8 g Olive oil3/4 clove Garlic1/4 dash Salt1/2 bunch Spinach

Easy Grilled ChickenPlace washed chicken breasts inlarge sealable bag. Add 1 cup fat­free Italian dressing and close. Letmarinate for 5 to 10 minutes. Cut uppeppers into big chunks, andzucchini into big slices. Put intoanother sealable bag. Coat withleftover dressing. Grill chicken andveggies over medium heat. Spinach RecipeCut off the thick stems of the spinachand discard. Clean the spinach byfilling up your sink with water andsoaking the spinach to loosen anysand or dirt. Drain the spinach andthen repeat soaking and draining.Put the spinach in a salad spinner toremove any excess moisture. Heat2 tbsp. olive oil in a large skillet onmedium­high heat. Add the garlicand saut for about 1 minute or untilthe garlic is just beginning to brownand become fragrant. Add thespinach to the pan, packing it down abit if you need to with your hand. Usea couple spatulas to lift the spinachand turn it over in the pan so thatyou coat more of it with the olive oiland garlic. Do this a couple of times.Cover the pan and cook for 1minute. Uncover and turn thespinach over again. Cover the panand cook for an additional minute. After 2 minutes of covered cookingthe spinach should be completelywilted. Remove from heat. Drain anyexcess moisture from the pan. Add alittle more olive oil, sprinkle with saltto taste. Serve immediately.

Sunday's DietPlan 1147.0 Calories 131.0g Carbs 34.8g Fat 89.6g Protein

Meal Summary Ingredients DirectionsBreakfast383.5 Calories | 96.5g Carbs | 1.9gFat | 7.1g Protein

2 bowl Classic Fruit Salad383.5 Calories | 96.5g Carbs | 1.9gFat | 7.1g Protein

Classic Fruit Salad scaled to 2 bowl1/3 fruit (2­1/8" dia) Plums25 g Blueberries60 g Pineapple1/3 melon, medium (about 5"dia) Melons50 g Grapes, red or green0.167 melon (15" long x 7­1/2" dia) Watermelon

Classic Fruit SaladUse knife to carefully slice and corethe plums Slice melons into chunks,or use melon baller rinse and drainremaining fruit, then combine andserve

Lunch392.6 Calories | 23.8g Carbs | 8.1gFat | 54.7g Protein

2 serving Easy Grilled Chicken392.6 Calories | 23.8g Carbs | 8.1gFat | 54.7g Protein

Easy Grilled Chicken Leftovers from yesterday, eat2 serving

Easy Grilled ChickenPlace washed chicken breasts inlarge sealable bag. Add 1 cup fat­free Italian dressing and close. Letmarinate for 5 to 10 minutes. Cut uppeppers into big chunks, andzucchini into big slices. Put intoanother sealable bag. Coat withleftover dressing. Grill chicken andveggies over medium heat.

Dinner370.9 Calories | 10.6g Carbs |24.9g Fat | 27.8g Protein

1 serving Balsamic Salmon268.8 Calories | 3.7g Carbs | 17.4gFat | 22.8g Protein

1 serving Spinach Recipe102.1 Calories | 6.9g Carbs | 7.4gFat | 5.0g Protein

Balsamic Salmon scaled to 2 serving (eat 1serving now, save 1 servingfor leftovers) 1 dash Salt32 g Balsamic vinegar27 g Olive oil15 g Lemon juice1 clove Garlic227 g Pink salmonSpinach Recipe scaled to 1 serving6.8 g Olive oil3/4 clove Garlic1/4 dash Salt1/2 bunch Spinach

Balsamic SalmonCombine olive oil, fresh garlic, lemonjuice, balsamic vinegar, and salt in asmall bowl. Coat salmon fillet onboth sides with mixture. Broil salmonin oven 4" from broiler for 4­6minutes or until the fish flakes. If thefish is over 1" thick, you may have toturn once halfway through thebroiling. Serve with extra balsamicvinegar to taste. Spinach RecipeCut off the thick stems of the spinachand discard. Clean the spinach byfilling up your sink with water andsoaking the spinach to loosen anysand or dirt. Drain the spinach andthen repeat soaking and draining.Put the spinach in a salad spinner toremove any excess moisture. Heat2 tbsp. olive oil in a large skillet onmedium­high heat. Add the garlicand saut for about 1 minute or untilthe garlic is just beginning to brown

and become fragrant. Add thespinach to the pan, packing it down abit if you need to with your hand. Usea couple spatulas to lift the spinachand turn it over in the pan so thatyou coat more of it with the olive oiland garlic. Do this a couple of times.Cover the pan and cook for 1minute. Uncover and turn thespinach over again. Cover the panand cook for an additional minute. After 2 minutes of covered cookingthe spinach should be completelywilted. Remove from heat. Drain anyexcess moisture from the pan. Add alittle more olive oil, sprinkle with saltto taste. Serve immediately.

Grocery ListDairy Products4 oz (113 g) Cheddar cheese

8 extra large (448 g) Egg Whole, fresh eggs

Soups, Sauces, and Gravies1/2 cup (144 g) Teriyaki sauce Ready­to­serve

Fats and Oils1 1/4 cup (289 g) Italian dressing Salad dressing, fat­free

7 tbsp (95 g) Olive oil Salad or cooking

Spices and Herbs1 1/3 tbsp, leaves (2.8 g) Basil Spices, dried

2 tsp, ground (3.6 g) Oregano Spices, dried

0.19 tsp (0.4 g) Pepper Spices, black

1/3 tbsp (1.1 g) Rosemary Spices, dried

0.433 tsp (2.6 g) Salt Table

0.157 cup (40 g) Balsamic vinegar

Vegetables and Vegetable Products3 3/4 stalks, large (11 incheslong) (240 g)

Celery Raw

1/2 tbsp chopped (5 g) Shallots Raw

4 cup (960 g) Tomatoes Red, ripe, canned, packed in tomato juice, no salt added

22 2/3 cup (680 g) Spinach Raw

1 1/3 cup, sliced (123 g) Green bell pepper Sweet, green, raw

3/4 large (242 g) Zucchini Summer squash, includes skin, raw

2.866 cup (384 g) Asparagus Raw

1 1/3 cup, sliced (123 g) Red bell pepper Sweet, raw

2 cup cherry tomatoes (298 g) Tomatoes Red, ripe, raw, year round average

0.154 cup (21 g) Garlic Raw

Nut and Seed Products4 oz (19 halves per) (113 g) Pecans Nuts

Finfish and Shellfish Products1 fillet (396 g) Atlantic salmon Fish, wild, raw

11.153 oz (316 g) Trout Fish, mixed species, raw

1.962 fillet (453 g) Cod Fish, atlantic, raw

0.713 fillet (227 g) Pink salmon Fish, raw

Poultry Products3 1/2 breast, bone and skinremoved (826 g)

Chicken breast Broilers or fryers, meat only, raw

Sausages and Luncheon Meats336 grams 1 serving (336 g) Sliced ham Regular (approximately 11% fat)

Fruits and Fruit Juices2/3 cup (101 g) Grapes, red or green (european type, such as thompson seedless), raw

1/4 cup (60 g) Lemon juice Canned or bottled

9.779 cup, balls (1506 g) Watermelon Raw

0.619 cup, crushed (121 g) Pineapple Canned, juice pack, drained

3.3 cup, cubes (528 g) Melons Cantaloupe, raw

1/3 cup (49 g) Blueberries Raw

0.267 cup, sliced (44 g) Plums Raw

Disclaimer

This meal plan is given to you as an example of foods, recipes and portion sizes that

will help you to achieve your fitness goals.

This is a meal plan from a personal trainer and is given as guidance only. This is not a

meal plan delivered by a registered dietician that is made specifically for you and your

specific dietary needs.

It is recommended that you consult a registered dietician or a doctor before taking on

a new eating plan.