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 days meal plans based upon Gender and Food Likes & Dislikes. This diet 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 between 1,400 and 1,600 per day. This plan is a more balanced approach combining aspects of all the plans.
Anvanca Diet – Day 1: 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 providing some variety.
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 1 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: 12g, 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 – ½ oz:
Anvanca® Chicken Parmesan
- 2 chicken breasts
- ½ cup of pasta sauce
- 2 slice of reduced fat provolone
- ½ cup of cooked broccoli
Preheat oven 375 degrees. Spray foil lined pan with non-stick vegetable coating. Place chicken on foil. Add ½ the sauce and bake 20-30 minutes. Check that chicken is cooked. Add the remainder of the sauce, and place the cheese on top. Bake for an additional 10 minutes.
While the chicken is baking, bring a pot of salted water to a boil. Cook the broccoli in boiling water for 5 to 7 minutes until tender. Add salt and pepper to taste.
Dessert:
Ricotta Cheesecake (Serves 8)
Ingredients
2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
1/8 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm- when the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill until serving time.
Enjoy one slice.
TMB
