Jillian's Jumpstart Menu

This meal plan came with my latest Jillian Michaels workout DVD. I love how she has Vegan options as well
Day 1:

Breakfast: Greek yogurt - (1 c plain nonfat Greek yogurt, 1-2 tsp ground cinnamon, 3 tbs roasted almonds)

Lunch: Salmon Salad (2 tbs olive oil, 2 tbs lemon juice, 4 6oz wild salmon steaks, 8 cups mixed greens, 2 tomatoes, 1 yellow or orange pepper, 1 medium cucumber---makes 4 servings)

Snack: Hummus & Veggies (1/4 c hummus, 8 baby carrots, 1 red pepper)

Dinner: Steak ( 1 4oz steak, ground pepper, 1 c baby spinach leaves, 1 plum tomato, 4 black olives, 1/4 of a red onion, 2 tbs olive oil, 1-2 tsp balsamic vinegar)

Day 2:

Breakfast: Poached eggs (1 plum tomato, 1/4 avocado, 2 medium eggs, 2 slices Canadian style bacon)

Lunch: Chef Salad (1 hard boiled egg, 3 oz tuna, 1 red pepper, 1 c steamed broccoli, 1/2 c tomatoes, 2 c lettuce greens, 1-2 tbs low fat ranch dressing)

Snack: Yogurt Crunch ( 1 c Greek style yogurt, dash of vanilla, 1 tbs chopped pecans)

Dinner: Tilapia (1 5-7oz tilapia or other white fish, 2 tsp olive oil, 1-2 tbs lemon juice, 1/2 tsp rosemary, 1 tbs capers, 2 c arugula or other salad green, 1 tomato, 1 tbs low fat vinaigrette dressing)

Day 3:

Breakfast: Spinach Lox, Eggs & Onions (1 tbs olive oil, 5 large eggs, 1/4 tsp pepper, 5 oz smoked salmon, 1/4 of a red onion, 1 c baby spinach leaves, 1 tbs chives chopped--makes 3 servings)

Lunch: Chicken/veggie soup (3 tbs olive oil, 1 c onion, 1 tsp oregano, 2 cloves garlic, 4 c zucchini, 1 c carrots, 14 oz tomatoes, 32 oz vegetable broth, 1 1/2 c lima beans, 4 c baby spinach leaves--makes 4 servings)

Snack: Celery (2 celery stalks, 1 1/2 tbs almond butter)

Dinner: Turkey Burgers ( 1 pound ground turkey, 1/3 c black bean and corn salsa from a jar, 1 egg (mix the first 3 ingredients into patties, serve with tomato and avocado), 1 tomato, 1 avocado, 2-3 c brussel sprouts, 2 c baby carrots, 2 tbs olive oil (mix oil, sprouts and carrots together, roast on a cookie sheet @ 400 for 20 mins)-- makes 4 servings)

Day 4:

Breakfast: Poached eggs (1 plum tomato, 1/4 avocado, 2 medium eggs, 2 slices Canadian style bacon)

Lunch: Salmon Salad (2 tbs olive oil, 2 tbs lemon juice, 4 6oz wild salmon steaks, 8 cups mixed greens, 2 tomatoes, 1 yellow or orange pepper, 1 medium cucumber---makes 4 servings)

Snack: Hummus & Veggies (1/4 c hummus, 8 baby carrots, 1 red pepper)

Dinner: Steak ( 1 4oz steak, ground pepper, 1 c baby spinach leaves, 1 plum tomato, 4 black olives, 1/4 of a red onion, 2 tbs olive oil, 1-2 tsp balsamic vinegar)

Day 5:

Breakfast: Greek Yogurt (1 c plain nonfat Greek yogurt, 1-2 tsp ground cinnamon, 3 tbs roasted almonds)

Lunch: Chicken/ veggie soup (3 tbs olive oil, 1 c onion, 1 tsp oregano, 2 cloves garlic, 4 c zucchini, 1 c carrots, 14 oz tomatoes, 32 oz vegetable broth, 1 1/2 c lima beans, 4 c baby spinach leaves--makes 4 servings)

Snack: Hummus & veggies (1/4 c hummus, 8 baby carrots, 1 red pepper)

Dinner: Tilapia (1 5-7oz tilapia or other white fish, 2 tsp olive oil, 1-2 tbs lemon juice, 1/2 tsp rosemary, 1 tbs capers, 2 c arugula or other salad green, 1 tomato, 1 tbs low fat vinaigrette dressing)

Day 6:

Breakfast: Spinach Lox, Eggs & Onions (1 tbs olive oil, 5 large eggs, 1/4 tsp pepper, 5 oz smoked salmon, 1/4 of a red onion, 1 c baby spinach leaves, 1 tbs chives chopped--makes 3 servings)

Lunch: Chef Salad (1 hard boiled egg, 3 oz tuna, 1 red pepper, 1 c steamed broccoli, 1/2 c tomatoes, 2 c lettuce greens, 1-2 tbs low fat ranch dressing)

Snack: Celery (2 celery stalks, 1 1/2 tbs almond butter)

Dinner: Turkey Burgers ( 1 pound ground turkey, 1/3 c black bean and corn salsa from a jar, 1 egg (mix the first 3 ingredients into patties, serve with tomato and avocado), 1 tomato, 1 avocado, 2-3 c brussel sprouts, 2 c baby carrots, 2 tbs olive oil (mix oil, sprouts and carrots together, roast on a cookie sheet @ 400 for 20 mins)-- makes 4 servings)

Day 7:

Breakfast: Poached eggs (1 plum tomato, 1/4 avocado, 2 medium eggs, 2 slices Canadian style bacon)

Lunch: Chef salad (1 hard boiled egg, 3 oz tuna, 1 red pepper, 1 c steamed broccoli, 1/2 c tomatoes, 2 c lettuce greens, 1-2 tbs low fat ranch dressing)

Snack: Yogurt crunch ( 1 c Greek style yogurt, dash of vanilla, 1 tbs chopped pecans)

Dinner: Tilapia (1 5-7oz tilapia or other white fish, 2 tsp olive oil, 1-2 tbs lemon juice, 1/2 tsp rosemary, 1 tbs capers, 2 c arugula or other salad green, 1 tomato, 1 tbs low fat vinaigrette dressing)