Anvanca is the only program that combines an effective weight loss supplement with free personalized coaching to help you lose weight and keep it off. We believe coaching is critical in the first month as you learn new behaviors. This is why we developed 28 day meal plans based upon Gender and Food Likes & Dislikes. This is based upon a 2,000 calorie a day average consumption, with a goal weight reduction of a pound per week. Daily calories will range around 1500 calories a day. We even have a few days where we add in a “cheat” day to all for a little treat.
Anvanca Diet – Day 11: Total Calories 1500
Breakfast: The goal of a good low carb breakfast is the balance between saturated fat and protein. Protein and fat can help you feel satisfied, and protein can help you be more alert in morning. The challenge is to keep the saturated fat content as low as possible while still provide some variety.
Total Calories:325, Protein: 40g, Carbs 8g, Fat 10g.
Anvanca® Basic Egg White Omelet
3 Egg whites
Favorite chopped veggies: onions, mushrooms, green peppers, etc.
1 slice of reduced fat cheddar cheese
PAM or non-stick cooking spray
Pre-heat a skillet. Spray with non-stick cooking oil. Add veggies and egg to a bowl. Mix well. Add Salt and Pepper (I recommend garlic salt). Pour egg mixture into the skillet. When cooked on one-side, flip the omelet. Add the cheese to the top. Fold the omelet and serve.
Protein Boost:
Add a ½ scoop of whey protein to 8oz of Almond milk, and mix well.
Lunch: The goal of a good lunch is the balance between protein, fiber, and fat. Given the low number of carbs, we can see an insulin spike. We provide for a mid-day snack so that you can keep your blood sugar stable. Total Calories: 369, Protein: 58g,Carbs: 12, Fat: 7g
Classic Chicken Salad (Serves 5)
1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 cloves crushed garlic
3 tablespoons chopped fresh dill
1 pound skinless, boneless chicken breast halves – cooked
1/4 cup crumbled feta cheese
1/2 cup red bell pepper, chopped
Blend mayonnaise, vinegar, garlic, and dill. Refrigerate for several hours or overnight. Stir together chicken, peppers and cheese and blend with the chilled dressing. Plan to pack it for work. Round out the meal with a ½ cup of cooked green beans and 1 cup of 1% fat cottage cheese.
Snack: Peanuts – 1oz: Calories 166, Protein 7g, Carbs 4g, Fat 14g
Dinner: Calories 363, Protein: 29g, Fiber: 0.4g, Fat: 9.5g
Have a serving of Cod with Curry, a serving of Spinach, and a serving of broccoli.
Cod with Curry, Spinach, and Broccoli: (per serving, serves 2)
1 tablespoon vegetable oil
½ medium onion, chopped
½ teaspoon garlic paste
½ teaspoon ginger paste
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cardamom
¼ teaspoon turmeric
¼ teaspoon salt
1 fresh jalapeno peppers, seeded and diced
1 tablespoon and 2-3/4 teaspoons chopped cilantro
1- 1/2 teaspoons lemon juice
½ (28 ounce) can diced tomatoes with juice
½ pound cod fillets, cut into chunks
Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown. Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend. Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork. Boil ½ cup of broccoli for 5 to 7 minutes or until tender.
Garlic Spinach (serves 6)
Ingredients
1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic salt
1/2 lemon, juiced
Directions
Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.
Dessert: ½ cup of Slow Churn Vanilla Ice Cream topped with ½ ounce of peanuts.
TMB
