P90X nutrition plan

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week \ 3 BREAKFAST SNACK LUNCH .Jrr.rr DINNER COMMENTS B >E/ MO TU WE TH FR \ SA SU week \ 4. BREAKFAST SNACK LUNCH SNACK DINNER COMMENTS HEBREA MO JU WE TH FR SA SU • s. 106 DAILV JOURfUAL
: :'. lEAKFAST 5 LUNCH SNACK DINNER COMMENTS MO TU WE TH .FR SA - _J" SU ENTS REAKFAST SNACK LUNCH SNACK DINNER 4;>.4;J4:J4 6 ,-' week DAILV JOUROJAL 107
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Nutrition Plan EATING FOR POWER PER
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INTRODUCTIOI A Note Fr PROGRESS AS
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n cu i— 2. ua 5 -: -* < ~ ID •
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THERE AR Nutrition expert Carrie Wl
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THE 3 PHASES L " {e tne PWX exercis
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I YOUR BODY FAT PERCENTAGE THE Lowe
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GENERAL GUIDELINES While this plan
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1 WHAT RESULTS TO EXPEC" The P90X N
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LOW-FAT COOKING TECHNIQUES Learning
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ii « I 12
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• 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
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1-1/2 cups balsamic vinegar 2 table
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1/3 cup shallots, chopped 1/3 cup a
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ASPARAGUS SOUP 7-7/4 cups onions, d
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VEGETABLE SOUP 10 cups fat-free chi
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PROTEIN SHAKE-LEVEL III 1 cup skim
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10 egg whites 4 ounces chicken brea
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SPINACH SCRAMBLE-LEVEL per serving:
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MUSHROOM OMELET-LEVEL II per servin
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CHEF SALAD-LEVEL III ! 5 ounces fat
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TUNA SALAD-LEVEL I 6 ounces tuna, c
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CHICKEN SALAD-LEVEL II per serving:
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ISLAND PORK TENDERLOIN SALAD-LEVEL
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SHRIMP STIR-FRY-LEVEL III per servi
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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 and 112: CALORIES PROTEIN CARB. food JACK IN
Page 113: :EAKFAST SNACK LUNCH SNACK DINNER C
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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P90X nutrition plan

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