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 diet is based upon a 1,800 calorie a day average consumption, with a goal weight reduction of a pound per week. Daily calories will range between 1,100 and 1,300 per day. Based upon the Glycemic Index (GI), all meals will fall in the low range (GI < 55) as does the day as a whole. The full day GI target is 50. We even have a few days where we add in a “cheat” for a little treat.
Anvanca Diet – Day 1: Total Calories 1200
Breakfast: The goal of a good breakfast is the balance between fiber and protein. The combination of which has been shown to keep you feeling fuller, longer, so you eat less.
Anvanca®Power Oatmeal
Oatmeal (1 cup)
Almonds (10)
Raisins (0.5oz ~20)
Splenda (2 packets)
Add 1 cup of oatmeal to a bowl. Add almonds, raisins, Splenda, and water. Use the microwave as per the package directions.
Lunch: The goal of a good lunch is the balance between protein, fiber, and fat. The key is not to overeat to avoid an insulin spike. We provide for a mid-day snack so that you can keep your blood sugar stable.
Classic Turkey on Multigrain: You are permitted 8 slices of turkey breast on two slices of whole grain, multi-grain bread. Make sure that you can see some of the grain in the bread. Add any veggie you like. Do not add cheese. Only mustard is allowed as a condiment.
Snack: Peanuts – 0.5oz:
Dinner:
Cod with Curry, Spinach, & Broccoli: (serves 4)
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
1 cup of cooked broccoli
1 cup of cooked spinach
1 clove of crushed garlic
1 tsp of olive oil
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.
Cook the broccoli according to the package directions. Spray a sauté pan with PAM or another non-stick spray, add olive oil and garlic. Sauté for 2 minutes. Add the spinach and sauté for a few minutes.
Dessert:
Anvanca® Guilt Free Strawberry Shortcake:
Angel Food Cake
Strawberry sauce (Fresh Strawberries & Splenda)
Add 5 medium strawberries, a ½ cup of water, and 1 ½ tsp of Splenda to a small sauce pot. Stir and let simmer for 5 to 10 min. Once you’ve reduced the contents by half, reduce the heat. Stir for a few more minutes until thick. Remove from heat. It makes 2 Servings. Pour half the sauce over 1 slice of angel food cake. Enjoy!
TMB
