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 a structured meal plan is important in the first month as you learn new behaviors. Each 28 day meal plans is a different, and each has a version for men and women. The theory behind the low-carb diet is that carbohydrates raise insulin levels, and insulin causes the body to store fat rather than burn it. The average women requires 1,800 calories a day to maintain their weight. Given a goal weight reduction of a pound per week, daily calories consumption in the plan will range between 1,100 and 1,300 per day.
Anvanca Diet – Day 1: Total Calories 1150
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.
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: Total Calories: 369, Protein: 58g, Carbs: 12, Fat: 7g
Fish & Shrimp with side Salad and Broccoli
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
2 pounds red snapper fillets
1/2 pound cooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
2 cups of Tossed Salad
2 tablespoons of Lite Italian Dressing (or another lite dressing of your choice)
1/2 cup cooked broccoli
Preheat oven to 325 degrees F. In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon. Select a pan large enough to accommodate all the fillets in one layer. Coat the pan with cooking spray. Arrange fish in pan, and cover with shrimp. Pour white sauce over shrimp. Sprinkle with grated cheese. Bake uncovered for 20 to 25 minutes. While the fish is cooking, bring a pot of salted water to boil. Add in the broccoli, and cook for 5 to 7 minutes until the florets are tender.
Ricotta Cheesecake (Serves 8)
2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
1/8 teaspoon salt
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 till serving time.
Enjoy one slice