tr90 program guide - north america

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7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 184

TR983097983088trade

WEIGHT MANAGEMENT PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 284

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 384

TR983097983088COM 983096983089

TR983097983088 983164 JOURNAL

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 484

TR983097983088COM 983089

TABLE OF CONTENTS

Getting Started Steps 1ndash8 3

ageLOC TR983097983088 Products 17

ageLOC TR983097983088 Eating Plan 23

ageLOC TR983097983088 Shake and Meal Recipes 35

Get Moving Activity Tips 65

Transformation Number 71

Appendix 75

Daily Tracking Templates 78

ageLOC TR983097983088 Journal Pages 80

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983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091

Introducing a breakthrough weight management and body

shaping system based on highly innovative gene expression

science that unifies your mind and body for a leaner younger

looking you

This guide is designed to help you understand the basics of

the ageLOC TR983097983088 system which you will follow during this

exclusive 90-day program

The comprehensive ageLOC TR983097983088 program consists of

innovative ageLOC products an innovative yet simple

eating plan and activity tips Additional support tools and

education are available at TR983097983088COM

Nowrsquos the time to start building a leaner healthier happieryou So letrsquos get started

WELCOME TO

AGELOCreg TR983097983088

trade

TRANSFORM YOUR LIFE IN 983097983088 DAYS

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983092 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983089 983164 CREATE A PROFILE

All the information you need is right at your fingertips The

ageLOC TR983097983088 app and website leverage our technology-

driven world to provide you program details a transformation

tracker tools and resources Download the app or visit the

website at TR983097983088COM to set up your profile and get started

on your journey to a healthier leaner lifestyle We encourageyou to track your progress through the app or website both

of which provide full access to tools and communications

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TR983097983088COM 983093

AGELOC TR983097983088 APP AND WEBSITE

iOS ANDROID

Utilize the ageLOC TR983097983088 app

and website for simple at-your-

fingertip tracking goal setting

activity alerts and reminders See

your transformation changes with

graphic charts and access support

information all through your iOS

and Andriod smartphone tablet or

home computer The ageLOC

TR983097983088 app and website empower

you with the knowledge you need

to stay on the path to success

Download the app or visit thewebsite at TR983097983088COM

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983096983089

TR983097983088 983164 JOURNAL

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TR983097983088COM 983089

TABLE OF CONTENTS

Getting Started Steps 1ndash8 3

ageLOC TR983097983088 Products 17

ageLOC TR983097983088 Eating Plan 23

ageLOC TR983097983088 Shake and Meal Recipes 35

Get Moving Activity Tips 65

Transformation Number 71

Appendix 75

Daily Tracking Templates 78

ageLOC TR983097983088 Journal Pages 80

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983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091

Introducing a breakthrough weight management and body

shaping system based on highly innovative gene expression

science that unifies your mind and body for a leaner younger

looking you

This guide is designed to help you understand the basics of

the ageLOC TR983097983088 system which you will follow during this

exclusive 90-day program

The comprehensive ageLOC TR983097983088 program consists of

innovative ageLOC products an innovative yet simple

eating plan and activity tips Additional support tools and

education are available at TR983097983088COM

Nowrsquos the time to start building a leaner healthier happieryou So letrsquos get started

WELCOME TO

AGELOCreg TR983097983088

trade

TRANSFORM YOUR LIFE IN 983097983088 DAYS

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983092 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983089 983164 CREATE A PROFILE

All the information you need is right at your fingertips The

ageLOC TR983097983088 app and website leverage our technology-

driven world to provide you program details a transformation

tracker tools and resources Download the app or visit the

website at TR983097983088COM to set up your profile and get started

on your journey to a healthier leaner lifestyle We encourageyou to track your progress through the app or website both

of which provide full access to tools and communications

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TR983097983088COM 983093

AGELOC TR983097983088 APP AND WEBSITE

iOS ANDROID

Utilize the ageLOC TR983097983088 app

and website for simple at-your-

fingertip tracking goal setting

activity alerts and reminders See

your transformation changes with

graphic charts and access support

information all through your iOS

and Andriod smartphone tablet or

home computer The ageLOC

TR983097983088 app and website empower

you with the knowledge you need

to stay on the path to success

Download the app or visit thewebsite at TR983097983088COM

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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TR983097983088COM 983091983089

SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

7212019 TR90 Program Guide - North America

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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TR983097983088COM 983092983091

BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

7212019 TR90 Program Guide - North America

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983096983089

TR983097983088 983164 JOURNAL

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TR983097983088COM 983089

TABLE OF CONTENTS

Getting Started Steps 1ndash8 3

ageLOC TR983097983088 Products 17

ageLOC TR983097983088 Eating Plan 23

ageLOC TR983097983088 Shake and Meal Recipes 35

Get Moving Activity Tips 65

Transformation Number 71

Appendix 75

Daily Tracking Templates 78

ageLOC TR983097983088 Journal Pages 80

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983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091

Introducing a breakthrough weight management and body

shaping system based on highly innovative gene expression

science that unifies your mind and body for a leaner younger

looking you

This guide is designed to help you understand the basics of

the ageLOC TR983097983088 system which you will follow during this

exclusive 90-day program

The comprehensive ageLOC TR983097983088 program consists of

innovative ageLOC products an innovative yet simple

eating plan and activity tips Additional support tools and

education are available at TR983097983088COM

Nowrsquos the time to start building a leaner healthier happieryou So letrsquos get started

WELCOME TO

AGELOCreg TR983097983088

trade

TRANSFORM YOUR LIFE IN 983097983088 DAYS

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983092 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983089 983164 CREATE A PROFILE

All the information you need is right at your fingertips The

ageLOC TR983097983088 app and website leverage our technology-

driven world to provide you program details a transformation

tracker tools and resources Download the app or visit the

website at TR983097983088COM to set up your profile and get started

on your journey to a healthier leaner lifestyle We encourageyou to track your progress through the app or website both

of which provide full access to tools and communications

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TR983097983088COM 983093

AGELOC TR983097983088 APP AND WEBSITE

iOS ANDROID

Utilize the ageLOC TR983097983088 app

and website for simple at-your-

fingertip tracking goal setting

activity alerts and reminders See

your transformation changes with

graphic charts and access support

information all through your iOS

and Andriod smartphone tablet or

home computer The ageLOC

TR983097983088 app and website empower

you with the knowledge you need

to stay on the path to success

Download the app or visit thewebsite at TR983097983088COM

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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TR983097983088COM 983089983091

STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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TR983097983088COM 983091983089

SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983089

TABLE OF CONTENTS

Getting Started Steps 1ndash8 3

ageLOC TR983097983088 Products 17

ageLOC TR983097983088 Eating Plan 23

ageLOC TR983097983088 Shake and Meal Recipes 35

Get Moving Activity Tips 65

Transformation Number 71

Appendix 75

Daily Tracking Templates 78

ageLOC TR983097983088 Journal Pages 80

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983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091

Introducing a breakthrough weight management and body

shaping system based on highly innovative gene expression

science that unifies your mind and body for a leaner younger

looking you

This guide is designed to help you understand the basics of

the ageLOC TR983097983088 system which you will follow during this

exclusive 90-day program

The comprehensive ageLOC TR983097983088 program consists of

innovative ageLOC products an innovative yet simple

eating plan and activity tips Additional support tools and

education are available at TR983097983088COM

Nowrsquos the time to start building a leaner healthier happieryou So letrsquos get started

WELCOME TO

AGELOCreg TR983097983088

trade

TRANSFORM YOUR LIFE IN 983097983088 DAYS

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983092 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983089 983164 CREATE A PROFILE

All the information you need is right at your fingertips The

ageLOC TR983097983088 app and website leverage our technology-

driven world to provide you program details a transformation

tracker tools and resources Download the app or visit the

website at TR983097983088COM to set up your profile and get started

on your journey to a healthier leaner lifestyle We encourageyou to track your progress through the app or website both

of which provide full access to tools and communications

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TR983097983088COM 983093

AGELOC TR983097983088 APP AND WEBSITE

iOS ANDROID

Utilize the ageLOC TR983097983088 app

and website for simple at-your-

fingertip tracking goal setting

activity alerts and reminders See

your transformation changes with

graphic charts and access support

information all through your iOS

and Andriod smartphone tablet or

home computer The ageLOC

TR983097983088 app and website empower

you with the knowledge you need

to stay on the path to success

Download the app or visit thewebsite at TR983097983088COM

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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TR983097983088COM 983089983091

STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091

Introducing a breakthrough weight management and body

shaping system based on highly innovative gene expression

science that unifies your mind and body for a leaner younger

looking you

This guide is designed to help you understand the basics of

the ageLOC TR983097983088 system which you will follow during this

exclusive 90-day program

The comprehensive ageLOC TR983097983088 program consists of

innovative ageLOC products an innovative yet simple

eating plan and activity tips Additional support tools and

education are available at TR983097983088COM

Nowrsquos the time to start building a leaner healthier happieryou So letrsquos get started

WELCOME TO

AGELOCreg TR983097983088

trade

TRANSFORM YOUR LIFE IN 983097983088 DAYS

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983092 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983089 983164 CREATE A PROFILE

All the information you need is right at your fingertips The

ageLOC TR983097983088 app and website leverage our technology-

driven world to provide you program details a transformation

tracker tools and resources Download the app or visit the

website at TR983097983088COM to set up your profile and get started

on your journey to a healthier leaner lifestyle We encourageyou to track your progress through the app or website both

of which provide full access to tools and communications

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TR983097983088COM 983093

AGELOC TR983097983088 APP AND WEBSITE

iOS ANDROID

Utilize the ageLOC TR983097983088 app

and website for simple at-your-

fingertip tracking goal setting

activity alerts and reminders See

your transformation changes with

graphic charts and access support

information all through your iOS

and Andriod smartphone tablet or

home computer The ageLOC

TR983097983088 app and website empower

you with the knowledge you need

to stay on the path to success

Download the app or visit thewebsite at TR983097983088COM

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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TR983097983088COM 983089983091

STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983089983095

A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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TR983097983088COM 983090983097

CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983091

Introducing a breakthrough weight management and body

shaping system based on highly innovative gene expression

science that unifies your mind and body for a leaner younger

looking you

This guide is designed to help you understand the basics of

the ageLOC TR983097983088 system which you will follow during this

exclusive 90-day program

The comprehensive ageLOC TR983097983088 program consists of

innovative ageLOC products an innovative yet simple

eating plan and activity tips Additional support tools and

education are available at TR983097983088COM

Nowrsquos the time to start building a leaner healthier happieryou So letrsquos get started

WELCOME TO

AGELOCreg TR983097983088

trade

TRANSFORM YOUR LIFE IN 983097983088 DAYS

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983092 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983089 983164 CREATE A PROFILE

All the information you need is right at your fingertips The

ageLOC TR983097983088 app and website leverage our technology-

driven world to provide you program details a transformation

tracker tools and resources Download the app or visit the

website at TR983097983088COM to set up your profile and get started

on your journey to a healthier leaner lifestyle We encourageyou to track your progress through the app or website both

of which provide full access to tools and communications

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TR983097983088COM 983093

AGELOC TR983097983088 APP AND WEBSITE

iOS ANDROID

Utilize the ageLOC TR983097983088 app

and website for simple at-your-

fingertip tracking goal setting

activity alerts and reminders See

your transformation changes with

graphic charts and access support

information all through your iOS

and Andriod smartphone tablet or

home computer The ageLOC

TR983097983088 app and website empower

you with the knowledge you need

to stay on the path to success

Download the app or visit thewebsite at TR983097983088COM

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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TR983097983088COM 983089983091

STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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TR983097983088COM 983090983089

LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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TR983097983088COM 983090983097

CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983092 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983089 983164 CREATE A PROFILE

All the information you need is right at your fingertips The

ageLOC TR983097983088 app and website leverage our technology-

driven world to provide you program details a transformation

tracker tools and resources Download the app or visit the

website at TR983097983088COM to set up your profile and get started

on your journey to a healthier leaner lifestyle We encourageyou to track your progress through the app or website both

of which provide full access to tools and communications

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TR983097983088COM 983093

AGELOC TR983097983088 APP AND WEBSITE

iOS ANDROID

Utilize the ageLOC TR983097983088 app

and website for simple at-your-

fingertip tracking goal setting

activity alerts and reminders See

your transformation changes with

graphic charts and access support

information all through your iOS

and Andriod smartphone tablet or

home computer The ageLOC

TR983097983088 app and website empower

you with the knowledge you need

to stay on the path to success

Download the app or visit thewebsite at TR983097983088COM

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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TR983097983088COM 983089983091

STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983089983095

A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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TR983097983088COM 983094983091

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983093

AGELOC TR983097983088 APP AND WEBSITE

iOS ANDROID

Utilize the ageLOC TR983097983088 app

and website for simple at-your-

fingertip tracking goal setting

activity alerts and reminders See

your transformation changes with

graphic charts and access support

information all through your iOS

and Andriod smartphone tablet or

home computer The ageLOC

TR983097983088 app and website empower

you with the knowledge you need

to stay on the path to success

Download the app or visit thewebsite at TR983097983088COM

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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TR983097983088COM 983089983091

STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983089983095

A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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TR983097983088COM 983090983097

CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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TR983097983088COM 983094983091

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983094 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983090 983164 IDENTIFY YOUR TARGET

Write a goal that describes how you want to look and feelafter the ageLOC TR983097983088 program This does not need to bea weight-related goal It could be any goal you want to worktoward such as ldquoI want to run a marathon by Augustrdquo or ldquoIwant to enjoy activities with my childrenrdquo

TIPS ON CREATING A GOAL

What area of your life do you want to influence through your transforma-tion Nutrition body lifestyle How will your transformation changeyou and your life

MY GOALS

Remember to add your goal to your profile on the ageLOC TR983097983088 app or website This goal can also be your

why and your transformation number See page 70

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983089983095

A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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TR983097983088COM 983090983097

CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983095

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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TR983097983088COM 983090983097

CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983096 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983091 983164 SNAP YOUR DAY 983089 PHOTOS

Camera shy Not for long Once you reach your goalsyoursquoll be excited to share your success with others Takeyour photos and upload them to your profile on the ageLOCTR983097983088 app or website

You can take lifestyle photos representing yourtransformation process (for example if your focus is onincreasing activity you can take photos of what your activitylevel is like at the beginning of the program and then again atthe end) or you can take traditional before and after photos

PHOTOGRAPHY REQUIREMENTS

A great way to share your transformation is with photos Below are guidelines to helpensure your photos meet Nu Skins legal requirements

LIFESTYLE

bull Photos must be original and may not be retouched or modified with programs suchas Photoshop

bull Include the date the photos were taken

bull Use the high-definition setting on your camera or smart phone

bull Any photos used for marketing materials will require priorlegal approval and your consent

ADDITIONAL REQUIREMENTS FOR BEFORE AND AFTER

bull Use the same lighting camera angle clarity and pose in all photos

bull Take photo in front of solid background

bull Take a photo from the front side and back

bull Wear the same exercise clothing in all photos

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983097

DAY 983089 983164 PHOTOS

PHOTO

SIDEOR LIFESTYLE 983090

PHOTOFRONT

OR LIFESTYLE 983089

PHOTO

BACKOR LIFESTYLE 983091

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983089983088 AGELOC TR983097983088 PROGRAM GUIDE

DAY 983089 DAY 983089983093

DATE

HEIGHT

WEIGHT

BMI

BODY FAT

UPPER ARM

CHEST

WAIST

HIPS

THIGH

CALF

Grab your TR983097983088 tape measure which is included in your kitto take your current measurements and record themon the ageLOC TR983097983088 app or website or in the Day 1 columnin the chart below Then track your progress and yourtransformation by taking and recording your measurements

on days 15 30 60 and 90

STEP 983092 983164 RECORD YOUR PROGRESS

Remember to add your measurements to your tracker on the ageLOC TR983097983088 app or website

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TR983097983088COM 983089983089

DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

7212019 TR90 Program Guide - North America

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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TR983097983088COM 983092983093

BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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TR983097983088trade PROGRAM GUIDE

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DAY 983091983088 DAY 983094983088 DAY 983097983088

MEASUREMENT INSTRUCTIONS

Upper arm Measure around the largest part of your arm (above the elbow)Chest Measure the circumference of your chest Place one end of the tape

measure at the fullest part of your bust wrap it around (under yourarmpits around your shoulder blades and back to the front) to getthe measurement

Waist Place the measuring tape about half of an inch above your belly button(at the narrowest part of your waist) to measure around your torsoWhen measuring your waist exhale and measure before inhaling again

Hips Place the measuring tape across the widest par t of your hipsbuttocksand measure all the way around while keeping the tape parallel tothe floor

Thigh Measure around the largest part of your thigh

Calves Measure around the largest part of your calf

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983089983090 AGELOC TR983097983088 PROGRAM GUIDE

STEP 983093 983164 PREPARE YOURSELFReview the recommended product usage eating planand activity tips provided in this program guide and onthe ageLOC TR983097983088 app and website so you can take fulladvantage of these tools

STEP 983094 983164 TRACK YOUR SUCCESS DAILY

Track your success daily on the ageLOC TR983097983088 app orwebsite Tracking will allow you to identify patternspitfalls and triumphs so you know whatrsquos working andwhatrsquos not Make sure to describe any changes in moodappetite craving or body appearance in the notes section ofthe daily tracker

STEP 983095983164 BE ACCOUNTABLE

Actively managing your weight is personal and sharingyour goals with others can be challenging Howeverthere is real power in sharing them with someone elsemdashespecially someone who is working toward similar goalsWe encourage you to share your goal with another

program participant a family member or yourNu Skin leader during the first week of this trial Thenshare your experiences with them during your 90-day

journey to strengthen your motivation and determinationMake sure to set up accountability partners on theageLOC TR983097983088 app or website

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TR983097983088COM 983089983091

STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983089983095

A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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STEP 983096 983164 BEGIN YOUR

TRANSFORMATION STORYAs you participate in the ageLOC TR983097983088 program thinkabout how you will create your transformation story Thissuccess story will tell others about your experience how theprogram has improved your life and how it will impact yourbusiness going forward

To begin your transformation story go to the

ageLOC TR983097983088 app website or page 73 of this guide

Use the following questions to begin writing your storybull How do you currently feel about yourself

bull What do you hope to accomplish by participating in this program

bull How do you intend to stay motivated

bull Do you anticipate any challenges along the way

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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TR983097983088COM 983094983091

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983089983092 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 Vanilla Orange - Berries ShakeRecipe on page 39

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TR983097983088COM 983089983093

PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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TR983097983088COM 983090983097

CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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TR983097983088trade PROGRAM GUIDE

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PRODUCTS EATING LIFESTYLE

AGELOCreg TR983097983088

trade

WEIGHT MANAGEMENT AND BODY

SHAPING SYSTEM

AN ADVANCED WEIGHT MANAGEMENT SYSTEMTHAT HELPS YOU LOOK LEANER AND HEALTHIER

IN 983097983088 DAYS

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983089983094 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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TR983097983088COM 983092983093

BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

7212019 TR90 Program Guide - North America

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 1984

983089983094 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 2084

TR983097983088COM 983089983095

A G E L O C reg T R 983097 983088 trade P R O D U

C T S

7212019 TR90 Program Guide - North America

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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TR983097983088COM 983093983093

DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983089983095

A G E L O C reg T R 983097 983088 trade P R O D U

C T S

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983089983096 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 PRODUCTS

At the core of the clinically proven ageLOC TR983097983088system are our newest members of the ldquosuper classrdquo ofageLOC products

AT983085A983085GLANCE AGELOC TR983097983088 PRODUCT REGIMEN

AGELOC TR983097983088 PRODUCTS MORNING NOON EVENING

ageLOC TR983097983088 JumpStartDays 1ndash15

1 packet mixed inwater or favoritebeverage hot or cold

ageLOC TR983097983088 FitDays 1ndash90

1 capsule 1 capsule 1 capsule

ageLOC TR983097983088 ControlDays 1ndash90

2 capsules 2 capsules

ageLOC TR983097983088 TrimShake or GreenShakeDays 1ndash90

2 serving per day

TRIMSHAKE GREENSHAKE

Take 15-20 minutes before meals

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TR983097983088COM 983089983097

Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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TR983097983088COM 983090983097

CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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TR983097983088COM 983091983089

SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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TR983097983088trade PROGRAM GUIDE

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Take each product daily according to label directions Take ageLOCJumpStart only during the first 15 days and take ageLOC Fit

ageLOC Control and ageLOC TrimShake or GreenShake each day forthe entire 90-day program

LifePak ageLOC Vitality and other Pharmanex products arecomplementary to the ageLOC TR983097983088 program and you may continueusing them

AGELOC JUMPSTARTThe perfect product to get you primed and readyfor success By resetting your bodyrsquos balance youcan see the beginnings of success in just 15 daysmdashand experience all the motivation that comesalong with your success

AGELOC FITA great way to get your body on track for successwith the TR983097983088 system

AGELOC CONTROLA key component to make it easier to stay on thepath to success with the TR983097983088 system

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983090983088 AGELOC TR983097983088 PROGRAM GUIDE

Clinical studies demonstrating the benefits of the ageLOC TR983097983088 system were conducted using

ageLOC TR983097983088 TrimShake which is the recommended shake for the TR983097983088 system

AGELOC GREENSHAKE

An excellent solution that is lactose free gluten

free soy free and uses vegetarian proteins It alsoincludes the following greens Wheat GrassAlfalfa Spirulina Chlorella Beet Root Spinachand Barley

AGELOC TRIMSHAKEAn excellent and delicious solution that removesthe guesswork giving you a quality source ofprotein whey isolate that you need whilehelping you control calories

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LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983090983089

LEVERAGING AGELOC SCIENCETo unify body and mind in powerful partnership

MIND 983078 BODY MIND

BODY

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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TR983097983088COM 983091983089

SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

7212019 TR90 Program Guide - North America

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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TR983097983088trade PROGRAM GUIDE

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983090983090 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983090983091

A G

E L O C reg T R 983097

983088 trade E A T I N G P

L A N

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983090983092 AGELOC TR983097983088 PROGRAM GUIDE

AGELOC TR983097983088 EATING PLAN

ageLOC TR983097983088 empowers you to continue on the path toward a

leaner healthier happier life An important part of the ageLOC TR983097983088

system is the simple eating planmdasha scientifically advanced safe and

balanced plan that is designed to promote healthy weightmanagement The eating plan has three simple steps 3-2-1 Each

step is designed to help you easily remember how to structure your

daily eating

983091 991251 LEAN PROTEINS

The ageLOC TR983097983088 eating plan focuses on improving metabolism and

maintaining and building lean muscle mass by leveraging lean proteinsthat help your body burn rather than store the food you eat Many

people chose to eat most of their protein later in the day but this

program encourages you to eat lean protein equally throughout the

day (and especially at breakfast) to help maximize metabolism Two of

your sources for protein should be the ageLOC TR983097983088 TrimShakes

which are a quick easy source of quality lean protein See page 35

of this guide for delicious recipes that will help you meet yourprotein requirements

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

7212019 TR90 Program Guide - North America

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983090983093

Protein requirements will differ from person to person Use the followingformula to calculate your daily protein needs in grams

STEP 983089 Convert your target weight to Kilos (target weight lbs22)

STEP 983090 Multiply your target weight in Kilos by 16 for daily protein suggestion

STEP 983091 Divide that number by 3 for the protein intake to include in each of

your 3 daily servings

Example Current weight 250 lbs target weight in 90 daysz 226 lbs

bull 22622 = 103 Kg

bull 103 Kg x 16 = 164 grams of protein per day recommended

bull 55 g of protein per meal (breakfast lunch and dinner)

FORMULA FOR DETERMINING YOUR PROTEIN INTAKE

BALANCED PROTEIN INTAKE

Up to 15 hoursday

BREAKFAST LUNCH DINNER

BREAKFAST SNACK LUNCH SNACK DINNER SNACK

Only 3 hoursday

Z O N E S

F A T

S T O R I N G

F A T

B U R N I N G

The gray line indicates an individual who skipped healthy snacks and consumed a low protein breakfast and

lunch but a high protein dinner If protein intake is not balanced more evenly between each meal the body

stays in fat storing zone longer and only peaks into the fat burning zone for about 3 hours In contrast an

individual who balances protein intake evenly between meals and has healthy snacks will stay in the fat

burning mode longer (orange line)

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983090983094 AGELOC TR983097983088 PROGRAM GUIDE

983090 991251 SNACKS

The ageLOC TR983097983088 program recommends two small healthy snacksbetween larger meals Eating quality snacks will help reduce hunger

which can lead to overeating Quality snacks can also help you maintain

healthy energy levels and keep you in the fat buring zone

983089 991251 HEALTHY MEAL

Your body requires a variety of nutrients to maintain proper health

especially when working to make weight maintenance and body

shaping changes At least once a day eat a well-balanced meal Your

meal should consist of a lean protein an abundance of vegetables a

moderate amount of fruit and a small portion of grains cereals or

pastas For best results avoid high fat foods fried foods processed

foods sugary sweets and sauces

Baked Tilapia With Mango Salsa

Recipe on page 55

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EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983090983095

EATING PLAN

983091X A DAY 983090X A DAY 983089X A DAY

SUPPLEMENT FIT

30-60 Grams ProteinMeal

( Depending on target weight )

Protein Source Options

TR983097983088 Shakes (2 x per day)

Lean Meat Fish

Dairy Eggs Cheese

BeansLegumes

Nuts Seeds

SUPPLEMENTCONTROL983087LIFEPAK

Snacks

Protein Bar

Fruits

Vegetables

SUPPLEMENTJUMPSTART

1 Non-Shake Healthy Meal

Meal Components

1 Protein

1 Grain

1 Fruit

1 Vegetable

TR983097983088 Strawberry Vanilla Shake

Recipe on page 38

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REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983090983096 AGELOC TR983097983088 PROGRAM GUIDE

REMEMBER THESE FIVE IMPORTANT TIPS

1 Do not skip meals Eat a protein rich breakfast

2 Consume the recommended portions from each food group

3 Eat your food slowly to recognize when you feel full faster and avoidovereating

4 Stay hydrated throughout the day by drinking plenty of water6ndash8 eight-oz (250 ml) glasses

5 Make the best choices in what you eat by choosing the ldquoBESTrdquo food options(see examples in the chart on the next page)

a Select foods that are high in fiber They will help you feel full longer b Avoid fried and highly processed foods since they are higher in calories c Read your labels carefully to get as much protein and as little sugar

as possible d Try to incorporate vegetables when possible The low caloric density of

vegetables means that you can eat plenty without sabotaging your

weight management efforts and their fiber content helps you feel full

Always consult a physician if you have allergies or any medical conditionsbefore you change your diet

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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TR983097983088COM 983092983093

BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

7212019 TR90 Program Guide - North America

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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CHOOSE FROM THE BEST CHOICES

BEST GOOD AVOIDProtein from MeatSources

Lean ground turkey(93 lean)

Lean ground hamburger Regular hamburger(73 lean)

Skinless chicken breast(white meat only)

Skinless chicken(dark and white meat)

Processed chicken(eg chicken fingers)

Broiled fish Lean cuts trim fat priorto cooking

Fatty meats (sausagemarbled beef bacon)

Protein from Non-Meat Sources

Greek yogurtsweetened with steviaor agaveacute

Unsweetened regularyogurt

Sweetened yogurt

TR983097983088 shake mixed with

low fat milk

TR983097983088 shake mixed

with water

Protein shake mixed

with fruit juiceFat-f ree cottage cheese 2 cottage cheese Ful l fat cottage cheese

Skimfat-free milk 2 or 1 milk Whole milk(4 milk fat)

Low-fat cheeses Cheese sparingly Excessive cheese

Plain Greek yogurt Fat-free sour cream Sour cream

Grains LegumesWhole GrainBread Nuts

Whole grain bread White bread

Whole grain crisp bread Wheat Thins Club crackers

Quinoa Brown rice White rice

Freshhome cookedlegumes

Low sodium cannedlegumes

High sodium cannedlegumes

Raw unsalted nuts Roasted salted nuts Candied nutsmacadamia nuts

Fruits andVegetables

Fresh fruits Fruit juices datessweetened dried fruitscanned fruit in syrup

Fresh apple (with skin) Non-sweetenedapplesauce

Sweetened applesauce

Baked sweet potato Baked potato with Greekyogurt (or fat free sour

cream)

Mashed potatoeswith butter

Steamed vegetablesand raw (a mix of both ispreferred)

Stir fry vegetables Vegetables with sauceespecially cream sauce

Oil Canola oil (high tempcooking) olive oil (lowtemp cooking dressings)

Peanut oil vegetable oilsunflower oil saffloweroil sesame oil flaxseedoil

Corn oil margarinehydrogenated oils lardshortening

Sweets Fresh fruits Sugar free sweets darkchocolate

Pastries candy milkwhite chocolate

Sweeteners Stevia Honey Sugar

Drinks Water (eating freshfruitsvegetables ispreferable to drinkingthem)

Fruitvegetable juiceblends (no sugar added)home juiced fruitvegetable juice

Pre-sweetened drinksfruit drinks fruit juicessoda

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LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983091983088 AGELOC TR983097983088 PROGRAM GUIDE

LEAN PROTEIN IDEAS

MEAT PROTEIN SOURCES

Fish (salmon tilapia halibut flounder haddock trout mackerel tuna etc)Crab Lobster Shrimp

Shellfish (oyster scallop clam etc)

Chicken breast (skinless)

Turkey breast (skinless)

Lean cuts of beef and veal (tenderloin sirloin eye of round etc)

Pork tenderloin (or other lean cuts of pork)

Lean cuts of lamb

Lean ground turkey

NON-MEAT PROTEIN SOURCES

Tofu

My Victory Protein Boost

Eggs

Yogurt

Greek yogurt

1 milk

Soy milkCottage cheese

Low fat mozzarella cheese

Nut butter (peanut butter almond butter etc)

Seeds (pumpkin squash sunflower flaxseed etc)

Quinoa

Lentils

Soybeans

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SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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TR983097983088COM 983092983091

BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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983092983096 AGELOC TR983097983088 PROGRAM GUIDE

LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

7212019 TR90 Program Guide - North America

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983091983089

SNACK IDEASFresh peaches or other fruit with 1ndash2 tablespoons

low fat yogurt (plain)Fresh strawberries or other fruit with 1ndash2 tablespoons Greek yogurt

Fresh pineapple or other fruit with 1ndash2 tablespoons low fat cottage cheese

Fresh fruit

Fresh vegetables

Lightly steamed vegetables

Roasted vegetables with herbs and 5ndash1 tablespoon olive oil

Celery carrots or other fresh vegetables with 1 tablespoon nut butter (peanutalmond cashew etc)

Handful of nuts (rawunsalted or roastedsalted) (counts as a serving of grains)Jicama or other crunchy vegetables wrapped in one thin slice of lean ham or

turkey deli meat

Fresh tomatoes with 1ndash2 tablespoons feta cheese or fresh mozzarella cheese

Celery sticks or other crunchy vegetables with 1ndash2 tablespoons ndashlow fat hummus

STILL FEELING HUNGRY

If you are struggling to stay satiated between meals try to choose snacks that

incorporate a little extra protein like 1ndash2 tablespoons of low fat yogurt cottagecheese light string cheese or nut butters The protein helps trigger satiety signalsin your body to help you feel satisfied longer Additionally try adding in extravegetables for your snack Their low caloric density means that you can eat plentywithout sabotaging your weight loss efforts and their fiber content helps youfeel full

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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TR983097983088COM 983092983091

BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

7212019 TR90 Program Guide - North America

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 4984

983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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983091983090 AGELOC TR983097983088 PROGRAM GUIDE

MANAGING FOOD PORTIONS

The ageLOC TR983097983088 eating plan uses hand sizes as a guideto food portion sizes This system takes advantage of thefact that portion sizes for each individual should beproportional to their body size a larger individual has alarger hand and should consume more calories to maintainlean muscle tissue and avoid hunger

Use the following hand metrics to determine yourappropriate portion sizes as you follow the ageLOC TR983097983088eating plan

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

7212019 TR90 Program Guide - North America

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

7212019 TR90 Program Guide - North America

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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TR983097983088COM 983092983091

BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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983092983096 AGELOC TR983097983088 PROGRAM GUIDE

LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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TR983097983088COM 983094983091

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

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TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983091983091

Protein from Meat Sources

Size and thickness of palm of hand (not including fingers)

Ex chicken breast pork chop fish fillet

Legumes Whole GrainBread NutsAmount that can fit into cupped hand

Ex quinoa brown rice oatmeal

bull When determining portion sizes of grainscupped hand refers to fully prepared grains(not dry and uncooked)

Grains can be replaced by extra servings ofvegetables but not vice versa

Protein from Non-Meat Sources

Size and thickness of fist

Ex low fat cottage cheese unsweetened

Greek yogurt

Fruit and Vegetables

Amount that can be held by open palm

Ex asparagus radishes carrots

PORTION GUIDE

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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983092983096 AGELOC TR983097983088 PROGRAM GUIDE

LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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983091983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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983092983096 AGELOC TR983097983088 PROGRAM GUIDE

LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

7212019 TR90 Program Guide - North America

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983091983093

A G

E L O C reg T R 983097 983088

trade S H A K E A N

D M E A L R E C

I P E S

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CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

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CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

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VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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TR983097983088COM 983092983093

BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 3984

983091983094 AGELOC TR983097983088 PROGRAM GUIDE

CHOCOLATE PEAR

1 cup base of choice (water milkalmond milk soy milk)

1 cup pears sliced

1 cup ice

1 scoop ageLOC TR983097983088TrimShake Chocolate

CHOCOLATE GREEKYOGURT

frac14 cup base of choice (water milkalmond milk soy milk)

1 six-ounce container 0 fat plain

Greek yogurt1 scoop ageLOC TR983097983088TrimShake Chocolate

These are just a few of the many possible TR983097983088 shake recipes

TR983097983088 SHAKE RECIPES

7212019 TR90 Program Guide - North America

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TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

7212019 TR90 Program Guide - North America

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VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

7212019 TR90 Program Guide - North America

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

7212019 TR90 Program Guide - North America

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

7212019 TR90 Program Guide - North America

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 4084

TR983097983088COM 983091983095

CHOCOLATE ndash COCONUT

8-12 oz coconut water

1 scoop ageLOC TR983097983088Chocolate Shake

If you happen to love peanut

butter you can add frac14 c creamypeanut butter and spice it up

PEACH VANILLA

1 cup base of choice (water milkalmond milk soy milk)

1 cup sliced peaches

1 cup ice

1 scoop ageLOC TR983097983088 VanillaShake or GreenShake

7212019 TR90 Program Guide - North America

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

7212019 TR90 Program Guide - North America

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

7212019 TR90 Program Guide - North America

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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TR983097983088COM 983092983091

BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 4784

983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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TR983097983088COM 983092983093

BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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TR983097983088COM 983093983093

DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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TR983097983088COM 983093983095

ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983091983096 AGELOC TR983097983088 PROGRAM GUIDE

VANILLA MELON

1 cup base of choice (water milkalmond milk soy milk)

1 cup fresh melon diced

1 scoop ageLOC TR983097983088

TrimShake Vanillaor GreenShake

STRAWBERRY VANILLA 8-12 oz base of choice (water milkalmond milk soy milk)

1 cup strawberries (fresh or frozen)

1 cup ice

1 scoop ageLOC TR983097983088 TrimShakeVanilla or GreenShake

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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983092983096 AGELOC TR983097983088 PROGRAM GUIDE

LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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TR983097983088COM 983094983091

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983091983097

PINEAPPLE SURPRISE1 cup base of choice (water milkalmond milk soy milk)

1 cup baby spinach

frac12 cup fresh pineapple

1 scoop ageLOC TR983097983088TrimShake Vanillaor GreenShake

VANILLA ORANGE ndash BERRIES1 cup base of choice (water milkalmond milk soy milk)

frac12 cup frozen berries (strawberriesblackberries and raspberries)

Half an orange1 scoop ageLOC TR983097983088 TrimShake

Vanilla or GreenShake

1 cup ice

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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TR983097983088COM 983092983091

BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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983092983096 AGELOC TR983097983088 PROGRAM GUIDE

LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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983092983088 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSCRAMBLED EGGSTwo eggs1 tablespoon cold water1 tablespoon diced red bell pepper

1 tablespoon finely chopped green onion1 teaspoon olive oil

Mix eggs and cold water until well beaten Sautee peppers and onionin a non-stick skillet with olive oil just until colors are bright Add eggmixture and scramble to your desired taste Season to taste withsalt and pepper Serve with colorful selection of your favorite fruits(red grapefruit and kiwi pictured)

TR983097983088 MEAL RECIPES

These are just a few of the many possible TR983097983088 meal recipes

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BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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983092983096 AGELOC TR983097983088 PROGRAM GUIDE

LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

7212019 TR90 Program Guide - North America

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983092983089

BreakfastYOGURT PARFAIT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)13 cup tiny diced mixed fresh fruit (your favorites)

14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out ona cookie sheet treated with non-stick cooking spray and bake in aovan at 350deg until lightly toasted (about seven minutes) Let coolLayer yogurt and fruit in a parfait glass and top with toasted oats

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BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983092983090 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastPOACHED EGG AND VEGETABLES1 piece whole grain toast1 teaspoon olive oil

12 cup sliced crimini mushrooms14 teaspoon salt-free seasoning blend (Mrs Dash Chefrsquos Shake etc)1 serving asparagus (try to find skinny pencil asparagus) trim offtough endsJuice of 12 lemon1 egg + 1 egg white

In a small non-stick sauteacute pan that is just big enough to hold theasparagus sauteacute the crimini mushrooms in the olive oil until nicelybrowned season with salt-free seasoning and place on top of toast onserving plate Without washing out the pan bring water (just enough tocover the asparagus) to a light boil with lemon juice and a dash of saltPoach asparagus in seasoned water until just tender remove and placeon mushrooms Lower heat to a low simmer and gently poach the eggso that the white is just barely set and the yolk is still runny Place egg on

top of asparagus Season with salt and pepper to taste

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BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983091

BreakfastAPPLE CINNAMON OATMEAL14 cup dry rolled oatmeal prepared per package directions withwater14 teaspoon cinnamon2 drops toffee flavored Stevia liquid12 small apple diced

2 tablespoons chopped walnuts toastedStir remaining ingredients into hot oatmeal and enjoy

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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TR983097983088COM 983092983093

BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

7212019 TR90 Program Guide - North America

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983092983092 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastSWEET POTATO PANCAKES 983080SERVES 9830909830811 1-pound sweet potato2 cups rolled oats

2 tablespoons olive oil (optional)1 tablespoon dark molasses or agave nectar4 eggs1 egg white2 teaspoons vanilla extract2 teaspoons ground cinnamon1 cup plain yogurt

Pierce the sweet potato a few times with a fork Wrap in a paper toweland cook in the microwave for five minutes at full power or until tenderCool slightly and remove the skin with a small knife Meanwhile processthe oats in a blender or food processor until powdery Transfer the oatsto a large bowl Break the sweet potato into chunks and place in the foodprocessor Blend until smooth Transfer to the bowl with the oats and stirin the olive oil molasses eggs egg white vanilla cinnamon and yogurt

Adjust the thickness to your liking by adding more yogurt if necessaryHeat a lightly greased skillet over medium heat Pour 14 cup of batteronto the skillet when hot and cook until bubbles appear on the surfaceFlip and cook on the other side until browned Continue with remainingbatter Cook all the batter then wrap the leftover pancakes in pairs in acouple of layers of plastic wrap and freeze You can then have pancakesany day of the week just by warming up a pair in the microwave for a

couple of minutes Serve with 12 cup vanilla yogurt with a drop or two ofStevia stirred in (if desired) This makes a big batch

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TR983097983088COM 983092983093

BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

7212019 TR90 Program Guide - North America

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983093

BreakfastEGGS FLORENTINE12 whole grain English muffin toasted1 cup fresh spinach12 clove fresh garlic minced (divide in half)1 teaspoon olive oil1 egg cooked as you like12 cup skim milk34 teaspoon cornstarch dissolved in 2 teaspoons cold water34 cup shredded Asiago or Parmesan cheese

Place English muffin on serving plate Sauteacute spinach and half thegarlic in the olive oil until spinach is just wilted Place on top ofEnglish muffin Place cooked egg on top of spinach Bring milk andremaining garlic just to a boil and thicken with cornstarch mixturestirring constantly Reduce heat and simmer one minute Removefrom heat and add cheese stirring to melt Pour sauce over egg

7212019 TR90 Program Guide - North America

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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983092983094 AGELOC TR983097983088 PROGRAM GUIDE

BreakfastOATS AND YOGURT6 oz plain Greek yogurt (sweeten with two drops of vanilla flavoredStevia liquid if desired)

13 cup tiny diced mixed fresh fruit (your favorites)14 cup rolled oats12 teaspoon agave nectar

Toss oats with agave nectar so they are well coated Spread out on acookie sheet treated with non-stick cooking spray and bake in a 350deg ovenuntil lightly toasted (about seven minutes) Let cool Layer yogurt and fruitin a parfait glass and top with toasted oats

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983092983095

LunchCASHEW CHICKEN SALAD ON MIXED GREENSWITH FRESH FRUIT2 12-oz boneless skinless chicken breast1 cup low sodium chicken broth or stock12 tablespoon diced yellow onion1 tablespoon diced celery1 handful red grapes (8 or so) quartered12 tablespoon olive oil mayonnaise

18 teaspoon fresh thyme leaves14 teaspoon finely chopped fresh parsley14 cup roasted salted cashewsSalt and cayenne pepper to taste1 cup mixed lettuces12 teaspoon red wine vinegar12 teaspoon olive oil

14 teaspoon Dijon mustard18 teaspoon agave nectar1 serving colorful fruit of your choice

Poach chicken in chicken broth until fully cooked Remove and coolsaving broth for another use (Perhaps for use in the mashed sweetpotatoes) Finely dice chicken breast and combine it with next seveningredients stirring to mix thoroughly Season to taste with salt andcayenne pepper Combine vinegar oil mustard and agave Use todress mixed lettuces and place on a plate as a bed for the chickensalad Garnish with your selection of colorful fruits

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LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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983092983096 AGELOC TR983097983088 PROGRAM GUIDE

LunchSESAME CHICKEN STRIPS3 oz boneless skinless chicken breastSalt and pepper1 egg white beaten1 tablespoon sesame seeds2 tablespoons soy sauce12 teaspoon finely chopped fresh ginger

Preheat oven to 400deg Cut chicken breast into three strips seasonwith salt and pepper Dip each strip in egg white and then roll insesame seeds to coat evenly Place on a non-stick baking sheet andbake until fully cooked approximately 12 minutes Combine soysauce and ginger and serve on the side for dipping

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STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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TR983097983088COM 983094983091

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A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088trade PROGRAM GUIDE

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TR983097983088COM 983092983097

STIR FRIED VEGETABLES2 cup shredded Napa cabbage12 cup julienned red bell pepper

12 cup julienned zucchiniStir-fry the peppers and zucchini in a non-stick skillet coated withnon-stick spray over high heat until colors brighten then addcabbage and stir-fry one to two minutes to wilt cabbage Seasonwith salt and pepper as desired

ALMOND RICE PILAF13 cup brown rice2 teaspoons finely chopped yellow onion1 teaspoon olive oil18 cup toasted sliced almonds1 teaspoon finely chopped fresh parsley

In a one-quart saucepan sauteacute yellow onion in olive oil untiltranslucent Add brown rice and sauteacute one minute Carefully add 23cup water Bring to a boil then reduce heat and simmer covered untilrice is tender and water is absorbed about 25 minutes Stir inalmonds and parsley season with salt and pepper to taste

Note The Almond Rice Pilaf recipe makes two servings Consumeone serving per meal and refrigerate the other serving to eat with

another meal

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LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

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983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

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TR983097983088COM 983094983091

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983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

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TR983097983088COM 983094983095

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

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TR983097983088COM 983095983093

A P P E N

D I X

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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983093983088 AGELOC TR983097983088 PROGRAM GUIDE

LunchTORTILLA SALAD2 oz cooked diced chicken1 6 corn tortilla12 teaspoon olive oil2ndash3 cup mixed lettuce34 cup canned black beans drained and rinsed1 tablespoon diced red onion1 tablespoon diced green bell pepper12 small red jalapeno diced (seeds and ribs removed)12 clove fresh garlic minced1 Roma tomato diced (seeds removed)12 tablespoon chopped fresh cilantro1 tablespoon crumbled Queso Fresco or Cotija cheese12 small avocado diced

Place greens on a serving plate and set aside Brush both sides oftortilla with 12 teaspoon olive oil Cut tortilla into eight wedges andplace on a baking sheet Bake at 350deg until browned and crisp just afew minutes Keep an eye on the tortilla it will brown quickly Removeto cool In a non-stick skillet sauteacute onion pepper jalapeno and garlicin 12 teaspoon olive oil until translucent Add beans and chicken andsauteacute one minute more then add tomatoes and cilantro and sauteacute

just to heat through Spoon mixture on top of lettuce surround withtortilla crisps and top with diced avocado and crumbled cheeseAdd 2 tablespoons of your favorite no-sugar salsa if desired

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LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

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LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

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983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

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TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5484

TR983097983088COM 983093983089

LunchSHRIMP SALAD STUFFED TOMATO WITH FRESH FRUIT12 cup Bay shrimp (if frozen thaw first) drained1 tablespoon diced yellow onion2 tablespoons diced celery root

1 tablespoon diced water chestnuts1 hard-boiled chopped egg white1 tablespoon olive oil mayonnaise14 teaspoon dried dill12 teaspoon fresh parsley finely chopped14 teaspoon lemon pepper seasoning1 medium ripe globe tomato

1 serving colorful fruits of your choiceCombine first eight ingredients and set aside to chill Place tomatostem side down and cut into 8 wedges leaving the bottom 14rdquo intactto create ldquopetalsrdquo Season the inside of the tomato with salt andpepper to taste Spread tomato petals apart slightly and fill centerwith shrimp salad Arrange your choice of colorful freshfruits alongside

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983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

7212019 TR90 Program Guide - North America

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983093

DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5984

983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983095

ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

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983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5584

983093983090 AGELOC TR983097983088 PROGRAM GUIDE

LunchMEDITERRANEAN CHICKPEA SALAD12 can low-sodium chickpeas (garbanzo beans) drained and rinsed2 oz cooked diced chicken14 cup diced cucumber (seeds removed)

14 cup diced tomato (seeds removed)2 tablespoons diced red bell pepper1 tablespoon diced red onion1 teaspoon chopped fresh oregano leavesJuice of 12 lemon1 tablespoon olive oil1 oz feta cheese crumbled

6 pitted Kalamata olives cut in 12Salt and black pepper to taste

Rub the chickpeas to remove any remaining skins discard skinsCombine with remaining ingredients and toss to coat thoroughlyChill Serve over a bed of mixed greens

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

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TR983097983088COM 983093983093

DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

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TR983097983088COM 983093983095

ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

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TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

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TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

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TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5684

TR983097983088COM 983093983091

LunchTOFU SALAD WITH PEANUT DRESSING3 oz extra-firm tofu2 oz chicken (for a vegetarian friendly recipe serve with a side of 12cup cottage cheese)2 cups chopped Romaine lettuce1 oz julienned red bell pepper1 cup chopped Napa cabbage

1 oz julienned carrot2 green onions chopped1 tablespoon chopped dry roasted peanuts13 teaspoon chopped fresh ginger1 tablespoon light soy sauce1 teaspoon sesame oil1 teaspoon peanut butter

12 teaspoon garlic-red chili paste (for example Sambal Oelek paste)1 teaspoon agave nectar

Season tofu with salt and pepper to your liking and sauteacute in a non-stick skillet with 1 teaspoon olive oil until browned and hot throughSet aside Toss salad ingredients (down to green onion) and sprinklepeanuts on top Combine remaining ingredients for dressingthinning with water to desired consistency Drizzle dressing oversalad and top with tofu

7212019 TR90 Program Guide - North America

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983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983093

DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5984

983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983095

ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6184

983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6284

TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

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TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

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983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

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TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

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983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

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TR983097983088COM 983094983097

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983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

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983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

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983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

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983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5784

983093983092 AGELOC TR983097983088 PROGRAM GUIDE

LunchBAKED TILAPIA WITH TOMATILLO SALSA4 oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 cup fresh tomatillo finely diced14 cup finely diced Roma tomato (skinned)1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion

1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 12 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg untildone (about 12 minutes) Combine remaining ingredients and seasonto taste with salt Top tilapia with salsa and serve with 34 cup mashedsweet potatoes and grilled asparagus

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983093

DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

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983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983095

ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6184

983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

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TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5884

TR983097983088COM 983093983093

DinnerBAKED TILAPIA WITH MANGO SALSA4-oz tilapia filet (salt-free seasoning blendmdashMrs Dash Chef rsquosShake etc)12 ripe mango finely diced1 tablespoon finely diced red bell pepper1 teaspoon finely diced green onion1 teaspoon finely diced red onion1 teaspoon chopped fresh cilantroJuice from 14 fresh lime12 teaspoon agave nectarPinch cayenne pepper

Season tilapia filet with salt-free seasoning and bake at 350deg until fish iscooked as desired (about 12 minutes) Combine remaining ingredientsand season to taste with salt Top tilapia with salsa and serve with 34

cup mashed sweet potatoes and grilled asparagus

MASHED SWEET POTATO

1 large dark-fleshed sweet potato peeled and cut into chunks12 to 1 cup chicken broth1 teaspoon agave nectar

12 teaspoon cinnamon Salt and pepper

Place sweet potato in enough water to cover it and boil untilcompletely tender Drain Mash potato flesh with sufficient chickenbroth to moisten to your liking then season with agave cinnamon saltand pepper

Note The Mashed Sweet Potato recipe makes two servingsConsume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5984

983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983095

ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

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983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

7212019 TR90 Program Guide - North America

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TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 5984

983093983094 AGELOC TR983097983088 PROGRAM GUIDE

DinnerPAN983085BROILED PORK CHOP TOMATO 983078 EGGPLANT SALSA1 5-oz bone-in pork chop or 1 4-oz boneless pork chop1 cup cherry tomatoes halved1 cup diced eggplant12 clove fresh garlic minced14 teaspoon dried basil14 teaspoon dried thyme2 teaspoons tomato paste12 cup water

Place pork chop in a pre-heated non-stick skillet on medium-high heatand pan broil to desired taste Remove to a warmed serving plate andadd 1 teaspoon olive oil to the same pan Sauteacute eggplant in olive oiluntil lightly browned then add tomatoes and garlic and sauteacute untiltomatoes begin to soften Add remaining ingredients stirring to

combine then reduce heat and simmer until sauce thickens Seasonto taste with salt and pepper

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6084

TR983097983088COM 983093983095

ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6184

983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6284

TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

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983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6084

TR983097983088COM 983093983095

ROASTED MUSHROOM QUINOA13 cup quinoa23 cup chopped mushrooms (your favorites)

3 tablespoon finely chopped yellow onion12 clove garlic finely minced23 cup chicken broth or stock (low sodium)

Place quinoa in a fine colander and rinse thoroughly under cold waterSet aside to drain Sauteacute mushrooms onions and garlic in a one-quartsaucepan in 1 teaspoon olive oil until onions are translucent andmushrooms are softened Add in rinsed quinoa and cook stirring untilquinoa dries out and begins to toast Add in chicken broth carefullyBring to a boil Cover pan and reduce heat to simmer for about 15minutes or until liquid is fully absorbed Remove from heat and stir in 1teaspoon freshly chopped parsley if desired and season to taste withsalt and pepper

Note The Roasted Mushroom Quinoa recipe makes two servings

Consume one serving per meal and refrigerate the other serving toeat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6184

983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6284

TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6184

983093983096 AGELOC TR983097983088 PROGRAM GUIDE

DinnerSTEAK ldquoAU POIVRErdquo WITH FRESH CORN POLENTA4 oz tenderloin steak2 teaspoon coarsely ground black pepper12 teaspoon kosher salt1 teaspoon olive oil2 tablespoons cognac12 cup beef broth1 tablespoon plain Greek yogurt

Sprinkle salt on all sides of steak Place pepper on a plate and pressevenly onto all sides of steak Over medium heat sear steak in olive oil(using a non-stick skillet) until done to your liking Remove steak to aplate and cover to keep warm Off of heat add cognac to pan (becareful you want it to ignite so keep your face away) and immediatelyadd beef broth Bring to a boil and reduce liquid by half Remove from

heat and whisk in Greek yogurt Salt sauce to taste Serve over steak CORN POLENTA8 oz fresh corn cut from the cob reserve out 1 ounce for roasting8 oz waterDash salt1 tablespoon crumbled feta cheese

2 teaspoons olive oil1 tablespoon diced red bell pepper

In a small saucepan combine corn water and salt bring to a simmerand cook about 10 minutes until corn is tender Drain corn andRESERVE liquid Process corn in the bowl of a food processor addingcooking liquid in gradually until a thick creamy texture is reached Sauteacutereserved corn and diced red bell pepper in 2 teaspoons olive oil until

nicely browned Stir this mixture and the feta cheese into the polentaand serve alongside the steak

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6284

TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6284

TR983097983088COM 983093983097

DinnerSATEH STYLE CHICKEN WITH CUCUMBER RELISH

MARINADE1 oz olive oil2 teaspoons minced lemongrass12 teaspoon minced fresh garlic14 teaspoon crushed red chili flakes

12 teaspoon curry powder12 teaspoon honey14 oz Thai fish sauce4 oz boneless skinless chicken breast in strips

Combine all marinade ingredients Add the chicken and marinaterefrigerated for up to an hour While chicken is marinating combine14 cup diced cucumber (seeds removed)

1 teaspoon finely diced red onion1 tablespoon rice wine vinegarAgave nectar salt crushed red chili flakes black pepper to taste

Remove chicken from marinade and reserve liquid Thread thechicken onto skewers (ore-soaked if wooden) one strip per skewerand grill or broil until done about two minutes per side Serve chickenwith cucumber relish and 13 cup steamed brown rice (or use oneserving of Roasted Mushroom Quinoa from Day 1 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6384

983094983088 AGELOC TR983097983088 PROGRAM GUIDE

DinnerLEMON POACHED SALMON WITH LEEKS AND FENNEL1 4-oz portion of salmon1 leek white and palest green part only washed carefully andchopped12 bulb fennel thinly slicedJuice and zest of 12 lemon

1 large sprig fresh thyme1 bay leaf Salt and pepper to taste

In a shallow saucepan place leeks fennel lemon and herbs Salt andpepper both sides of the salmon and place on top of vegetables Addenough water to just come up halfway on the salmon Cover pan andbring to a simmer Cook gently until fish is done to your liking about

five to eight minutes Remove fish and drain cooking liquid off of thevegetables Serve with grilled asparagus and 13 cup steamed brownrice (or use one serving of Almond Rice Pilaf on page 49 instead)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6484

TR983097983088COM 983094983089

DinnerSKIRT STEAK FAJITA WITH BLACK BEANS

3 oz beef skirt steak cut in narrow strips1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 tablespoon olive oil12 teaspoon dried oregano crushed14 teaspoon dried thyme14 teaspoon ground cumin seed

14 teaspoon salt12 teaspoon ground chili powder

Combine all ingredients except steak mix well Add steak andmarinate up to 30 minutes

2 oz julienned red bell pepper2 oz julienned green bell pepper

2 teaspoons olive oil1 oz julienned red onion12 teaspoon ground cumin seed12 teaspoon ground chili powder14 teaspoon dried oregano14 cup beef brothSalt and pepper to taste1 corn tortilla prepared as directed for tortilla salad (serve over 2 cupsmixed greens)

When beef is marinated sauteacute in a non-stick skillet with 2 teaspoonsolive oil for one minute then add peppers and onions and sauce twominutes more to brown lightly Add remaining ingredients excepttortillas and cook on medium heat to reduce liquid by half Removefrom heat and serve in warm corn tortillas with a side of 13 cup black

beans seasoned with salt pepper chopped fresh cilantro and asqueeze of fresh lime juice

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6584

983094983090 AGELOC TR983097983088 PROGRAM GUIDE

DinnerCHICKEN 983078 MUSHROOM BARLEY ldquoRISOTTOrdquo

6 oz chicken breast diced1 oz dried forest mushrooms soaked in 2 cups water1 tablespoon diced yellow onion1 tablespoon diced celery1 teaspoon olive oil12 cup pearled barley14 teaspoon dried thyme

1 bay leaf 14 cup grated Asiago cheese

Strain mushrooms through a fine strainer reserving liquid Chop finelyIn a non-stick skillet sauteacute chicken breast in 12 teaspoon olive oil untilbrowned Remove chicken and set aside Add remaining 12 teaspoonolive oil to same pan and sauteacute onions and celery until tender Addmushrooms barley chicken thyme and bay leaf Add in 1 12 cup

reserved mushroom liquid Bring to a boil Cover reduce heat andsimmer until barley is tender Thicken remaining liquid with 12teaspoon cornstarch dissolved in 2 teaspoons cold water Adjustseasoning with salt and pepper to taste Finish with Asiago cheese

Note The Chicken amp Mushroom Barley ldquoRisottordquo recipe makes twoservings Consume one serving per meal and refrigerate the otherserving to eat with another meal

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6684

TR983097983088COM 983094983091

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6784

983094983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6884

TR983097983088COM 983094983093

A G E L O C

reg T R 983097 983088 trade L E T 983079 S G E T M O V

I N G

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 6984

983094983094 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING

The ageLOC TR983097983088 program incorporates and recognizes the

importance of exercise So be active and have fun Do what you loveand what works for you Remember that both the body and the mindneed activity When both are active it not only helps maximize yourweight management efforts but also promotes a positive moodand outlook

Be creative and find ways to be more active in your normal

daily activitiesbull Take the stairs instead of the elevator

bull Park your car further away than usual

bull Get off the train one stop early and walk to your destination

Find activities that interest you and are at the right intensity for your

physical state After time you can increase the intensity Remem-ber to consult your physician if trying new or aggressive exercisesBelow are descriptions and examples of low medium and highintensity exercises

LOW INTENSITY EXERCISEExercise you can easily perform while carrying on a conversationBreathing becomes only slightly heavier but not uncomfortableHeart rate will generally fall around 60ndash100 bpm (beats per minute)Exercise a minumum of thirty minutes at least three times a week

EXAMPLES INCLUDEbull Walking at a normal pace around the block a track or treadmillbull Light bicycle riding at a leisurely pace (7ndash10 mph)bull Typical house or yard work that involves constant movement

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7084

TR983097983088COM 983094983095

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7184

983094983096 AGELOC TR983097983088 PROGRAM GUIDE

LETrsquoS GET MOVING 983080CONTINUED983081

MEDIUM INTENSITY EXERCISELevel of exercise increases enough that it becomes difficult to talkYou can still carry on a conversation but itrsquos between breaths Heartrate increases enough that you can feel it Heart rate will generally bearound 110ndash130 bpm

EXAMPLES INCLUDEbull Hiking along a trail that includes changes in elevationbull Joggingbull Riding a bicycle at a moderate pace (10ndash15 mph)bull Moderate intensity on an aerobic machineequipment (stairmaster

elliptical machine stationary bike treadmill NordicTrack rowingmachine etc)

bull Heavy lifting house work (moving furniture heavy boxes) at aconstant pace for extended time (30 minutes or more)

bull Tennis played at a recreational level

HIGH INTENSITY EXERCISEBreathing is heavy and labored Conversation is very difficult Heartrates will be over 130 bpm

EXAMPLES INCLUDE

bull Runningbull Riding a bicycle at a quick pace (15+ mph)bull High intensities on gym equipmentbull Tennis played at a competitive level (minimal stops

and lots of hustle)

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7284

TR983097983088COM 983094983097

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7384

983095983088 AGELOC TR983097983088 PROGRAM GUIDE

73 2

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7484

TR983097983088COM 983095983089

WHATrsquoS YOURTRANSFORMATION NUMBER

Create and communicate your personal

transformation through a compelling story

and transformation number that is completely uniqueto your ageLOC TR983097983088 experience

As you track your nutrition product usage body mea-

surements and lifestyle factors during the 90-day

program you will begin to identify your transformation

number that tells your story

Amyrsquos number is related to the factthat she now spends 30 minutes a

day with her daughter at the beach TR983097983088

has helped motivate her to get into shape andget moving She has created new habits thathave changed her body and health forever

3 0

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7584

983095983090 AGELOC TR983097983088 PROGRAM GUIDE

TR983097983088 TRANSFORMATION CRITERIAYour personal story should be compelling passionate and inspiring

Your transformation story should be 250 words or less and include the

components below

SECTION 983089991252WHAT983087WHY Explain why you chose to participate in ageLOC TR983097983088 If you had any

specific transformation goals describe them and explain the ldquowhyrdquo behind

these goals

SECTION 983090991252YOUR TRANSFORMATION NUMBER This can be any number you choose It doesnrsquot matter if it is high or low

only that it has personal meaning for you Your number can be a clothing

size pounds lost or hours per week spent enjoying physical activities

Remember the important thing is that it represents a personal achievement

you are proud of

SECTION 983091991252HOW

Explain how you achieved your number and a description of how you used theproduct and other TR983097983088 resources You should also include any lifestyle

changes such as exercise that helped you achieve your goal

SECTION 983092991252NOWShare how your life is different today and what you discovered about

yourself during your TR983097983088 experience

CONGRATULATIONSYou are ready to celebrate your success and inspire others

IDENTIFY YOUR PERSONALTRANSFORMATION NUMBER 983078 STORYOnce you have completed the program please fill outthe following questionnaire This will serve as a guide tohighlight your transformation number and share it in apersonal story that celebrates your success

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7684

TR983097983088COM 983095983091

983089 WHAT983087WHY

983090 YOUR TRANSFORMATION NUMBER

983091 HOW

983092 NOW

Remember to add your transformation number to your profi le on the ageLOC TR983097983088 app or website

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7784

983095983092 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7884

TR983097983088COM 983095983093

A P P E N

D I X

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 7984

983095983094 AGELOC TR983097983088 PROGRAM GUIDE

DETERMINE YOUR IDEAL WEIGHT

Monitoring body composition is an effective method for setting goalsand tracking progress in any weight management plan By measuringchanges in body fat percentage individuals can get an idea of whatchanges are actually happening to their body better than simplymonitoring weight loss alone One of the key benefits of the ageLOCTR983097983088 weight management system is the ability to support metabolicallyactive lean tissue while losing fat mass Tracking body fat percentageallows an individual to see exactly how much fat they are losing while

maintaining lean body mass

CALCULATE IDEAL WEIGHT BY FAT 983077

To calculate your ideal weight you will need to identify the followingbull Agebull Current weightbull Current Body Fat (from the Tanita scale or similar)

bull Your Ideal Body Fat (see female and male Body Fat charts below)

STEP 983089991252CALCULATE YOUR LEAN MASS

Current weight 983085 ( Current weight times current Body Fat )

Example 150 lbs - (150 times 30 = 45 lbs ) = 105 lbs of lean mass

STEP 983090991252CALCULATE TARGET FAT MASS

( Lean Mass times Ideal Body Fat ) (100 - Ideal Body Fat )

Example ( 105 times 25 ) (100 - 25 = 75 ) = 35 lbs of target fat mass

STEP 983091991252CALCULATE IDEAL WEIGHT

Lean mass + target fat mass = ideal weight

Example 105 + 35 = 140 lb ( Ideal weight )

STEP 983092991252CALCULATE WEIGHT TO LOSE

Current weight - Ideal weight = weight to lose

Example 150 - 140 = 10 lbs

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8084

TR983097983088COM 983095983095

Fat Mass Tables

FEMALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 12ndash19 20ndash23 24ndash30 31ndash33 34+

26ndash35 13ndash20 21ndash26 27ndash32 33ndash35 36+

36ndash45 14ndash23 24ndash27 28ndash35 36ndash38 39+

46ndash54 15ndash24 25ndash30 31ndash37 38ndash40 41+

55+ 16ndash28 29ndash33 34ndash38 39ndash41 42+

MALE

AGE ATHLE TE IDE AL AVER AGE ABOV E AVE OVER WEIG HT

16ndash25 3ndash8 9ndash16 17ndash22 23ndash25 26+

26ndash35 6ndash12 13ndash18 19ndash25 26ndash28 29+

36ndash45 7ndash13 14ndash22 23ndash27 28ndash30 31+

46ndash54 9ndash18 19ndash25 26ndash30 31ndash33 34+

55+ 10ndash20 21ndash26 27ndash32 33ndash35 36+

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8184

983095983096 AGELOC TR983097983088 PROGRAM GUIDE

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESS

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8284

TR983097983088COM 983095983097

DATE

Time of Day Mark as you complete Description of food variety and serving size

BREAKFAST983080PROTEIN983081

_______ x Shake

_______ x Other Protein

LUNCH

983080PROTEIN983081

_______ x Shake

_______ x Other Protein

DINNER983080PROTEIN983081

_______ x Lean Protein

_______ x Vegetables

_______ x Fruits

_______ x Grains and Legumes

EXERCISEType of Activity or Exercise

Duration ____ ____ mins

AGELOC TR983097983088 PRODUCTS Morning Noon Evening

AGELOC TR983097983088 JUMPSTART (Days 983089 991251 983089983093)

AGELOC TR983097983088 FIT

AGELOC TR983097983088 CONTROL

AGELOC TR983097983088 TRIMSHAKE OR GREENSHAKE

NOTES

Not needed if protein grams are met with the shake

TRACK YOUR SUCCESSAGELOC TR983097983088 EATING PLAN

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8384

983096983088 AGELOC TR983097983088 PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE

7212019 TR90 Program Guide - North America

httpslidepdfcomreaderfulltr90-program-guide-north-america 8484

TR983097983088trade PROGRAM GUIDE