P90X nutrition plan

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REA) EAK Staying true to the eating approach you have selected for this plan is more important to your P90X success than anything else. Deviating from the healthy, targeted nutrition plan outlined for you is NOT an option. One of the best ways to keep on track and stay within the parameters of your nutrition level is to maintain a daily journal. What and how much you choose to write is up to you Just be sure to indicate in some manner how successful you wer for each specific day.
:EAKFAST SNACK LUNCH SNACK DINNER COMMENTS 1 week MO TU WE TH FR SA SU REAKFAST ,i \ K LUNCH SNACK MSNER •:o; i;i rr ,••; MO TU WE TH FR SA SU DAILV JOURRJAL 105
Page 1:
Nutrition Plan EATING FOR POWER PER
Page 4 and 5:
INTRODUCTIOI A Note Fr PROGRESS AS
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n cu i— 2. ua 5 -: -* < ~ ID •
Page 8 and 9:
THERE AR Nutrition expert Carrie Wl
Page 10 and 11:
THE 3 PHASES L " {e tne PWX exercis
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I YOUR BODY FAT PERCENTAGE THE Lowe
Page 14 and 15:
GENERAL GUIDELINES While this plan
Page 16 and 17:
1 WHAT RESULTS TO EXPEC" The P90X N
Page 18 and 19:
LOW-FAT COOKING TECHNIQUES Learning
Page 20 and 21:
ii « I 12
Page 22 and 23:
• LL > U. i I u u S
Page 24 and 25:
PORTION APPROACH During Phase 1, us
Page 26 and 27:
I GEt -s 18
Page 28 and 29:
FAT SHREDDER MEAL PLAN APPROACH -Re
Page 30 and 31:
FAT SHREDDER MEAL PLAN APPROACH .-R
Page 32 and 33:
1-1/2 cups balsamic vinegar 2 table
Page 34 and 35:
1/3 cup shallots, chopped 1/3 cup a
Page 36 and 37:
ASPARAGUS SOUP 7-7/4 cups onions, d
Page 38 and 39:
VEGETABLE SOUP 10 cups fat-free chi
Page 40 and 41:
PROTEIN SHAKE-LEVEL III 1 cup skim
Page 42 and 43:
10 egg whites 4 ounces chicken brea
Page 44 and 45:
SPINACH SCRAMBLE-LEVEL per serving:
Page 46 and 47:
MUSHROOM OMELET-LEVEL II per servin
Page 48 and 49:
CHEF SALAD-LEVEL III ! 5 ounces fat
Page 50 and 51:
TUNA SALAD-LEVEL I 6 ounces tuna, c
Page 52 and 53:
CHICKEN SALAD-LEVEL II per serving:
Page 54 and 55:
ISLAND PORK TENDERLOIN SALAD-LEVEL
Page 56 and 57:
SHRIMP STIR-FRY-LEVEL III per servi
Page 58 and 59:
BEEF AND BROCCOLI STIR-FRY per serv
Page 61 and 62: KlrimikWilaJrltFiTH! PHASE ENERGY B
Page 63 and 64: LEVEL; rn s W m a p- m en 33 c H to
Page 65 and 66: PROACH 1 medium_.4pp/e 1 cup_Aprico
Page 67 and 68: MEAL PLAN APPROACH
Page 69 and 70: Recipe ENERGY BOOSTER included MEAL
Page 71 and 72: '-..Extra-lean J!Jrger -Low-fat m&,
Page 73 and 74: GREEN APPLE SALSA per serving: 3 pl
Page 75 and 76: : ounces boneless, skinless chicken
Page 77 and 78: SHRiMP PASTA POMODGRO-LEVEL II 7 ta
Page 79 and 80: CHICKEN CAESAR SALAD-LEVEL 12 ounce
Page 81 and 82: 6 ounces canned tuna, in water 1 cu
Page 83 and 84: •-•• mg: s (kcal) rtal Fat im
Page 85 and 86: PORTION APPROACH ENDURANCE MAXIMIZE
Page 87 and 88: RTION APPROACH 1 serving PROTEINS D
Page 89 and 90: each serving = 100 cal. 1 medium„
Page 91 and 92: MEAL PLAN APPROACH • ENDURANCE MA
Page 93 and 94: ROACH; 3 MER ENDU -?.iJ..'. •:.
Page 95 and 96: 4NER en cot Sauce n, medium beans,
Page 97 and 98: vmg: 'kcal) d Fat i fat) otein irat
Page 99 and 100: 'mm BLACK AND WHITE BEAN CHILI 1 te
Page 101 and 102: PASTA SALAD-LEVEL ii 3 ounces pasta
Page 103 and 104: SPICY CHINESE NOODLES-LEV ' ounces
Page 105 and 106: MEDITERRANEAN SHRIMP KEBABS-LEVEL I
Page 107 and 108: PORK CHOP BAKED WITH APPLI 9 ounces
Page 109 and 110: • I ..;. QUICK OPTIONS CONVENIENC
Page 111: CALORIES PROTEIN CARB. food JACK IN
Page 115 and 116: : :'. lEAKFAST 5 LUNCH SNACK DINNER
Page 117 and 118: 4MENTS SNACK LUNCH SNACK DINNER COM
Page 119 and 120: 1MENTS SNACK -,••;)•'•':•
Page 121 and 122: 1ENTS RECIPE INDEX ENTS ^Y Apricot
Page 124: @ y ' "» L_J Q "V Get Results!""
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