P90X NutritionGuide

Nutrition Plan
EATING FOR POWER PERFORMANCE

®
Nutrition Plan
EATING FOR POWER PERFORMANCE
TABLE OF CONTENTS
INTRODUCTION PHASE 1: FAT SHREDDER
A Note from Steve Edwards........................ iii Portion Approach.......................................17

Daily Serving Chart.....................................19
PROGRESS ASSESSMENT Approved Food List.....................................20
The 3 Phases............................................... 1 Meal Plan Approach...................................23

Recipes......................................................27
Customizing the Phases.............................. 2
3 Approaches to Achieving Your Goal........... 3 PHASE 2: ENERGY BOOSTER

Your Body Fat Percentage........................... 4 Portion Approach.......................................57
Body Fat Target........................................... 4 Daily Serving Chart.....................................59

Approved Food List.....................................60
Determining Your Nutrition Level................ 5
Meal Plan Approach...................................63
GENERAL GUIDELINES Recipes......................................................67
General Guidelines...................................... 6
PHASE 3: ENDURANCE MAXIMIZER
Why Diet Matters......................................... 6 Portion Approach.......................................81
When to Eat................................................. 7 Daily Serving Chart.....................................83
Toss the Junk!............................................. 7 Approved Food List.....................................84

Meal Plan Approach...................................87
What Results to Expect................................ 8
Recipes......................................................91
The Number-One Obstacle.......................... 8
Drink Water................................................. 8 QUICK OPTIONS
Recalculating Your Calories........................ 9 Convenience Foods...................................105

Quick At-Home Dishes..............................105
“Bonking”.................................................... 9
Low-Fat Cooking Techniques......................10 CALORIE AND GRAM BREAKDOWN...................106

Vegetarians................................................11
DAILY JOURNAL.............................................. 108
Supplements and P90X...............................12
Shakeology.................................................14 RECIPE INDEX—ALL LEVELS.......................... 117
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A NOTE FROM
STEVE EDWARDS
DIRECTOR OF RESULTS
BEACHBODY®
WHY THE P90X® NUTRITION PLAN LOOKS DIFFERENT FROM OTHER

BEACHBODY DIET PLANS
As you may notice from the math on the following pages, P90X isn’t built around a daily “calorie deficit” for
weight loss like the general Beachbody plans found in Power 90®, Kathy Smith’s Project:You! Type 2®, and Slim
in 6®. It’s important that you understand why, so you have the right training mentality with this program, with
the right expectations.
Our calculations in the P90X Nutrition Plan are different from those in our other programs’ diet guides and in
the Diet and Support center. Running a caloric deficit during P90X is risky, and chances are it would lead to
overtraining, decreased performance, or perhaps injury or illness. If someone used a 600-calorie deficit during
P90X, they might see weight loss initially, but over time their performance would get worse and worse. With
constant monitoring we could increase a client’s caloric consumption as needed, but this isn’t practical within
our program structure.
To exemplify this, the number-one piece of advice we give on the Message Boards is to eat more. In the initial
stages of our programs, most of our customers lose weight due to a combination of eating fewer calories, eating
better calories, and increasing their workload. Over time, they stagnate—or “plateau”—at the lower caloric intake
because their bodies have changed and require more calories. It’s quite hard to convince them that they can eat
more and not gain weight. However, it’s extremely common to see our members—when on a plateau—add calories
and begin seeing dramatic weight loss. We’ve had clients actually need to double their caloric intake before this
weight loss effect of increased calories reversed. Since P90X begins at the stage where a high percentage of our
clients have hit a plateau, it’s important that we give them enough fuel to recover from their workouts.
Where this can go wrong is that our guidelines are ballpark and can only be ballpark. There’s no way to determine
exactly how individual bodies work with one document. In a lab, we could do this—obviously, a limiting factor here.
With that in mind, we needed to come up with the one best solution that would fit the greatest number of people.
In my experience, Carrie Wiatt’s phased diet plan was the best way to do this. I knew we would run into problems
with ultrafit people attempting the initial low-carb phase. However, the point is to attempt—the best way we
could within our limitations—to teach you how to determine what works for your body. The easiest way I’ve found
is to limit carbohydrate intake until performance begins to suffer, then add them back in. Therefore, Phase 1
may last 2 months or 2 days (you need to determine this for yourself). But through the process, you’ll learn what
carbohydrates actually do for your body and become more sensitive to why and when you should eat them. I’ve
used this little trick with clients for years, and especially with women, it’s often the one thing that will get them
off a plateau.
The bottom line is that you need blood sugar to perform your best, and this comes from eating carbohydrates.
Low-carb diets can be okay for obese people in their transitioning state, but a well-fueled athletic body burns a lot
of carbohydrates. This is the reason the P90X plan transitions the way it does. Real athletes do not eat “low carb”
to perform and it’s important to understand this.
P90X is not a fast-track weight loss solution like other programs. It’s an unprecedented fitness solution designed
to give you a stronger, healthier body that will become leaner and perform better over time. It’s not designed for
weight loss per se. It’s designed to increase human performance and improve overall body composition. Trust it.
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Nutrition expert Carrie Wiatt, creator of the P90X Nutrition Plan, has developed an individualized
approach to healthy eating that’s made her a leading lifestyle educator through her work as
an author, consultant, media personality, and chef. At Diet Designs®, her Los Angeles–based
nutrition company, Carrie combines fresh, upscale cuisine with low-fat preparation, portion
control, and personalized counseling. After years of practice, Carrie compiled her proven
techniques in her first book, Eating by Design: The Individualized Food Personality Type Nutrition
Plan. Her second successful book, Portion Savvy: The 30-Day Smart Plan for Eating Well, presents
a monthlong plan for controlled eating and food management. Wiatt’s ability to bridge the gap
between science and food circles has made her a sought-after media expert on healthy living.
As Tony Horton has been quoted as saying, your body doesn’t run on exercise; it runs on the
food you put in your mouth. The goal of this guide is to help you learn what kinds of food to eat,
how much to eat, and when to eat so you can lose fat, get lean, and get into incredible shape.
Be warned: If you want real results from your exercise program (AND WE MEAN INCREDIBLE
RESULTS!), skipping this nutrition plan is NOT an option.
Establishing and maintaining the right kind of diet is just as important to your overall success
as any workout. In fact, some may consider the diet the toughest exercise—but it is absolutely
key to achieving your best results.
Once you incorporate the principles of the P90X Nutrition Plan into your training regimen, you
will quickly begin to feel better, look better, and without a doubt perform better. Your cravings
for unhealthy foods will be greatly reduced. Bye-bye, Twinkies®!
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THE P90X NUTRITION PLAN HAS 3 PHASES.
This plan is designed to change right along with your 3-phase workout demands, providing the right combination of
foods to satisfy your body’s energy needs every step of the way.
While P90X is designed as a 90-day program, you might choose to alter your choice or timing of one or more of
the plans. You can follow any phase at any time based on your nutritional level. These are general guidelines
we’re recommending.
FAT SHREDDER
PHASE 1 A high-protein-based diet designed to help you strengthen muscle
while rapidly shedding fat from your body.
FAT SHREDDER
ENERGY BOOSTER
PHASE 2 A balanced mix of carbohydrates and protein with a lower amount of
fat to supply additional energy for performance.
ENERGY BOOSTER
E N D U R ANCE M AXI M I ZER

PHASE 3 An athletic diet of complex carbohydrates, lean proteins, and
lower fat, with an emphasis on more carbohydrates. You’ll need
this combination of foods as fuel to get the most out of your final
E NDUR A N C E training block and truly get in the best shape of your life!
M AX I MI Z ER
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THE 3 PHASES Like the P90X exercise program, the P90X Nutrition Guideline is divided into 3
phases, calibrated to move from fast, efficient fat loss (Phase 1) to peak energy
(Phase 2) to lasting success (Phase 3). The nutritional proportions change with each
plan, so it’s important to follow the instructions for your current plan.
The nutritional proportions for each of the 3 plans are as follows:

PHASE GOAL PROTEIN CARBOHYDRATE FAT
PHASE 1 Strengthen muscle and shed excess body fat 50% 30% 20%
FAT SHREDDER
PHASE 2 Maintain Phase 1 changes with additional

40% 40% 20%
ENERGY BOOSTER energy for midstream performance
PHASE 3 Support peak physical performance and

20% 60% 20%
ENDURANCE MAXIMIZER satisfaction over the long term
FAT SHREDDER Those who are reasonably fit and have more body fat can
use this phase more easily than someone who’s very fit
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and doesn’t have a lot of excess body fat to lose. This stage is designed to cut down your
body fat percentage, and as this happens, your available energy should also decrease.
PHASE Therefore, Phase 1 should only be extended if you need to drop more fat and you feel
you have ample energy to push hard during your workouts. Conversely, this phase could
be shortened by a week or two if your body fat is already low and you feel like you don’t
have the necessary energy to get the most out of your workouts.
2
ENERGY BOOSTER This is more of a well-rounded, long-term, sensible
eating plan, and there shouldn’t be too much trouble
PHASE once you get here. This plan can also be used as long as you like if you’re feeling great,
have plenty of energy, and it seems like you’re making overall progress.
ENDURANCE MAXIMIZER This phase should be earned. It’s an athletic

diet, and you’ll only need it if you’re pushing
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your body to the limit, which you should be if you keep your promise to “Bring It!®” Note that
you should try Phase 3 at some point, even if you feel good in Phase 2. We’ve seen many people
PHASE hesitate to move on to this more carb-heavy phase for fear they’ll gain weight, but surprise!
They found that once they did, they had more energy, worked out even harder, and had better
results. This is important to keep in mind. Athletes eat more carbs, and there’s a reason they
do. We wouldn’t put it in the plan if it weren’t proven to improve results.
DETERMINE YOUR PHASE

CUSTOMIZING THE PHASES
While P90X is designed as a 90-day program, you
1 (1) FAT SHREDDER
might choose to alter your choice or timing of one or 1 (2) ENERGY BOOSTER
more of the phases.
1 (3) ENDURANCE MAXIMIZER
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EACH PHASE HAS 3 APPROACHES.
We’ve developed three different approaches to ensure proper nutrition for all phases of P90X. The choice is
yours as to which one will work best for you. Keep in mind that you can stick with one approach throughout the
entire program, or alternate based on your lifestyle demands.
This approach is designed for those who don’t have a lot of

time or patience to prepare a meal that involves more than
THE PORTION one or two steps. It’s definitely better suited to those who
don’t like to cook or follow recipes.
APPROACH
By following the daily meal plans, you’ll not only take the
guesswork out of your daily food preparation, but you’ll also
THE MEAL PLAN enjoy a variety of delicious, healthy, and low-fat recipes
that’ll provide you with the proper amount of nutrition and
APPROACH energy to get the most out of your P90X workouts.
We all have days when it seems we can’t find the time to eat,
let alone cook. So we’ve included some quick food options
THE QUICK OPTION that require minimal or no effort, because YOU MUST EAT TO
SUCCEED WITH P90X.
APPROACH
DETERMINE YOUR APPROACH

1 PORTION 1 MEAL PLAN 1 QUICK OPTION
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YOUR BODY FAT PERCENTAGE
Lowering your body fat and increasing lean muscle mass is essential to your overall success. It’s important
to track your progress by measuring and recording your body fat percentage at the end of each phase.
Use Beachbody’s body fat tester to record your body fat measurements. To get the most accurate readings,
follow the directions on the package. (Also record on page 16 of the P90X Fitness Guide).
CURRENT
BODY FAT % NOTES
Start
Day 28
Day 56
Day 90
BODY FAT TARGET

As your body fat percentage changes during the next 90 days, here’s where the
numbers place you in terms of general targets.
FIT RANGE ATHLETE RANGE ELITE ATHLETE RANGE
MEN 14–17% 10–13% 4–9%
WOMEN 21–24% 16–20% 12–15%
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EACH APPROACH HAS 3 NUTRITION LEVELS.
Please take a moment to determine your daily nutrition and calorie needs. The data you provide will determine
how much food you need (and how much you don’t need) while you go through P90X.
1
Calculate your resting metabolic rate (RMR). This is YOUR BODY WEIGHT RMR (IN CALORIES)
basically the number of calories you need to breathe, pump

x 10 =
blood, grow hair, blink—be alive.
2
Calculate your daily activity burn, the calories required for YOUR RMR DAILY ACTIVITY BURN
daily movement apart from exercise.
x 20% =
Keep in mind that all lifestyles aren’t created equal. A
construction worker will have a higher daily burn rate than
a computer programmer, so this figure should be treated as a ballpark estimate. You’ll probably need to do some
personal adjusting to get it perfect. Don’t worry; this will become more obvious than you think once you get going.
3
Add the calories required for your
YOUR RMR DAILY ACTIVITY BURN ENERGY AMOUNT
exercise needs, which we have
calculated at 600 calories per day for + + 600 =
the P90X program. Add it all up and
you’ve got your energy amount.
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Now use your energy amount to determine YOUR
your nutrition level in the table. ENERGY AMOUNT NUTRITION LEVEL
Example: A 6-foot, 180-pound man 1,800–2,399 1,800 calories/day LEVEL I
RMR = 180 (body weight in pounds) x 10 = 1,800 2,400–2,999 2,400 calories/day LEVEL II
Daily activity burn = 1,800 (RMR) x 20% = 360
Exercise expenditure = 600 3,000+ 3,000 calories/day LEVEL III
Energy amount = 1,800 + 360 + 600 = 2,760
Nutrition level = II
Round down to the bottom of your level to create YOUR NUTRITION LEVEL =
a slight calorie deficit (e.g., if you’re at level II,
your calorie target is 2,400 calories/day).
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GENERAL GUIDELINES While this plan is designed to meet each individual’s nutritional
needs, there are some general rules that should be applied to
ensure positive results.
keeping a daily journal Knowing what, when, and how much to eat plays a vital role in your
development. In this section you’ll also discover healthy ways to
prepare the foods you choose to eat, and make them taste good
so you’ll want to eat them again. Following these guidelines and
maintaining an eating discipline will optimize your energy level
and fat-burning ability throughout your P90X workouts. Research
shows that one of the most powerful ways to successfully change
your eating habits is to keep a daily journal. By logging your food
intake as well as your exercise, you keep yourself accountable
while also creating a space to express your thoughts and feelings.
You’ll no longer have to remember what worked and what didn’t.
You can look back on your log to track your journey and fine-tune
your plan according to your personal experience and needs. You’d
be surprised how often bad moods are associated with bad foods.
You’ll find a daily journal for each week of P90X included at the back
of this book. Try to carry your current journal page with you so you
can track meals as you eat them and jot down thoughts as they arise.
WHY DIET MATTERS

A large body of scientific evidence shows that diet and exercise
work hand in hand to promote fitness and physical performance.
One reason for this symbiotic relationship is the energy equation.
When you expend more calories than you consume, you burn body
fat (aka “stored energy”) and build lean body mass—but because you
need energy to exercise, every calorie you eat must be of the highest
quality to get you over the hump.
As Tony says, “The better the car, the better the fuel you need to
make it run as designed.” We’re making you into a better car, so it’s
time for some high-octane grub!
Another reason diet matters is metabolism. A nutrient-dense,

interval-based eating program keeps your metabolic rate high
to burn maximum fat, even when you’re not working out. Finally,
a healthy diet regulates blood sugar to balance hormonal
secretions, promoting optimal fat burn and a steady fuel supply.
All this works together to get you into peak condition in 90 days.
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WHEN TO EAT
It’s important to follow a regular eating schedule. First, it keeps
your blood sugar stable instead of peaking and crashing, which
can lead to overeating and a general poor feeling. Second,
regular meals will speed up your metabolism by challenging it to
keep processing calories, rather than storing them in a game of
“feast or famine.”
Success in P90X comes to those who eat early and often.

You should be eating every few hours while you’re awake,
favoring small meals and snacks. Try to finish your last snack
approximately 3 hours before you hit the sack. This’ll help keep
undigested carbs from being stored as fat. If you do need to break
this rule, a small protein shake would be the snack of choice
before bed, as it can help your recovery during sleep.
okay, let’s get started.

big P90X step... Before deciding which foods to incorporate into your selected eating plan,
TOSS THE JUNK!

Now would be a good time to get rid of all the junk food currently in your
possession. Foods high in saturated and trans fats, sodium, and sugar
should be the first things you throw out (e.g., cookies, pastries, candy,
processed meats, potato chips, soda, high-sodium frozen foods, canned
soups, etc.). You know them. You think you love them. They’re the problem.
Throw them away, and don’t let anyone give you more. Don’t be nice. Don’t
take a bite. Say, “Thanks, but I’m not eating that kind of stuff for 90 days.”
And by the way, congratulations! You’re taking this program seriously, and
just remember—if you think it’s junk food, it probably is.
Yes, we mean it. Throw it away!
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WHAT RESULTS TO EXPECT The P90X Nutrition Plan is designed to optimize your exercise
plan to build strength and lean muscle mass. This dramatic
change in your physical composition means you might not see
a big difference on the scale, because often you’ll be trading fat
for lean, strong muscle—and you’ll not only see it, but you’ll
definitely feel the difference in your body. Unlike other diets
that focus on the relatively meaningless measure of weight,
you’ll use body fat percentage and self-perceived energy to
guide you to your goal. This program is for real.
The number-one obstacle to success is underestimating

portion size. Calories do count in the energy
THE NUMBER-ONE OBSTACLE equation, and small errors can add up to
big disappointments. It’s very important to measure each
portion accurately at every meal, the way we’ve outlined here.
It might sound like a lot of work, but after 90 days, it’ll be
second nature. After 90 days, you’ll know how to eat. Think of
this plan as a graduate degree in eating, and you’ll graduate
in only 3 months.
OTHER “DON’TS” THAT CAN DERAIL YOUR DIET INCLUDE:
_ Skipping meals and eating off schedule.
_ Following fads and trends, like overemphasizing

certain food groups and completely excluding others.
_ Not planning your food choices ahead.
_ Skimping on fruits and vegetables, your natural

supply of antiaging nutrients.
Drinking enough water is a vital

part of any conditioning program,
DRINK WATER as it aids every aspect of bodily
function. You should drink at
least six to eight 12-ounce glasses of water each day.
The following water consumption guidelines relate
specifically to your P90X workout:
P90X HYDRATION SCHEDULE
12 oz. water 2 hours prior to exercise

8 to 12 oz. water 15 to 30 minutes prior to exercise
4 to 8 oz. water every 15 minutes during exercise
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P90X® RESULTS AND RECOVERY
FORMULA® AND THIS PLAN
It’s best to have P90X Results and Recovery Formula after-workout
drink within 1 hour of finishing your hardest workout of the day,
when your glycogen stores are at their lowest. This should be the
only thing you consume during this time frame. You can also split
this up if you do double workouts, and have half a serving after each
workout, or even a full serving after each workout if you’re trying
to gain mass. But keep in mind that you don’t need to replenish
glycogen stores if they haven’t been exhausted. So if you completed
one of your workouts at a lower intensity, you may want to save the
Results and Recovery Formula for after your harder workout.
RECALCULATING YOUR CALORIES Even though some pretty bright minds were
tapped during the formulation of this nutrition
plan, that doesn’t mean it’s perfect for everyone. If you feel you need to eat either more or less than you’ve
calculated, then this really might be the case.
But first you should try eating the amount you calculated. Your body will let you know what’s right over time.
In the beginning, it might send you false signals, trying to get you to eat more out of habit. Given a trial period,
though, your body will find its healthy balance of diet and exercise, a more accurate sense of how much you
should be eating. Metabolic rates vary more than we can predict here, so there’s a chance you’ll need to
recalculate calorie needs somewhat, either up or down.
One thing to caution you against is undereating. If you don’t feed your body enough, your metabolism will slow
down and you’ll compromise your workouts. This can affect your results in ways you may not notice because
you may feel okay generally, but your performance could be lagging. Don’t let your energy level take a dive.
The only time you should drop your caloric intake is if you’re working out hard, yet still gaining fat.
You might actually need to add calories if you feel like you’re running out of energy during your workouts.
However, this could also result from eating too soon before you exercise. If you decide to eat more, adding as
little as 200 to 300 calories per day should be enough unless your calculations are way off. You can easily up
your calorie intake by adding a snack like nuts or dried fruit, substituting a meal in place of a snack, or adding
a P90X Peak Performance Protein Bar or Beachbody® Whey Protein Powder shake.
“BONKING”
If you’re in Phase 1, you could be “bonking” due to lack of carbohydrates in your diet. Bonking is when your
body simply runs out of stored glycogen during a hard workout and can no longer push beyond its anaerobic
threshold. This is very common in sports like running and cycling, but it can also happen during routine
weight training, especially with a low-carb diet. In this case, adding a serving of a complex carbohydrate like
brown rice, potatoes, sweet potatoes, whole-grain bread, or whole-grain pasta to any meal during the day will
usually do the trick. Complex carbs are stored as liver glycogen to be used when necessary, so unlike sugars,
they don’t need to be consumed right before you need them in order to be effective.
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LOW-FAT COOKING Learning just a few basic skills can make you a low-fat chef with
TECHNIQUES good habits you’ll use for life. Cooking with liquids other than fat
can trim the fat content of a dish by up to 1,000 calories. This can
have a positive effect on your total health and well-being, and maybe even prevent illnesses like cancer and heart
disease. And on top of all that, you can lose lots of weight.
Refer to these techniques when preparing the recipes from the Meal Plan or preparing foods from the Portion Approach.
Eliminate the fat used in traditional sautés by substituting flavorful liquids for butter, margarine, or oil. Choose
chicken or vegetable stock, dry sherry, red or white wine, fruit juice, vinegar, soy sauce, or a combination of any two
or more of these.
A BETTER SAUTÉ
1_ Heat 2 tablespoons of liquid in a sauté pan over medium-high heat.
2_ When the liquid begins to steam, add ingredients and stir.
3_ C ontinue to sauté, stirring frequently, until the liquid in the pan evaporates.
Quickly add 2 more tablespoons of liquid, stirring to scrape up the glaze at the
bottom of the pan.
4_ Continue to cook, adding liquid as necessary, until done.
PASTA AND NOODLES
1_ Always select pasta made without oils or eggs. All the recipes here call for dry, not fresh, pasta.
2_ Skip adding oil and salt to the cooking water; the sauce provides plenty of flavor and moisture.
3_ Cook pasta in a large pot of boiling water, adding pasta to the pot gradually so the water continues to boil.
4_ Two ounces of dry pasta yields 1 to 1-1/2 cups cooked pasta, depending on the type.
Poultry, meats, and seafood all contain natural fats and can be cooked without any additional oils. Here’s how:
GRILLING, BAKING, AND POACHING
1_ Grilling is the fastest cooking method, and is best suited for thicker cuts. Begin with a preheated grill
or broiler, turning meat over when the grilled side is done (fish should flake, poultry should begin to
brown). Cook the other side. Depending on thickness, grill 5 to 7 minutes per side; the second side
will probably take less time than the first. (Tabletop two-sided electric grills cook twice as fast.)
2_ Baking and roasting are slower cooking methods. Bake or roast most cuts at 350 degrees for 20
to 30 minutes.
3_ Poaching involves simmering slowly in liquid, like water, stock, or wine—you can flavor with
herbs, onions, shallots, and/or garlic. Poaching is a gentle cooking method that works well for
delicate cuts like chicken breast, fish fillets, and shellfish. In a medium to large saucepan,
heat just enough liquid to cover your ingredients until it reaches a very slow simmer. Add
ingredients in a single layer and cook uncovered 7 to 10 minutes, or until cooked through.
For added flavor and moisture, brush seafood, meat, or poultry with fresh citrus juice, mustard, Worcestershire
sauce, soy sauce, or fresh herbs before grilling, baking, or roasting. Or use an oil-free marinade—for best
flavor, marinate at least 2 hours or overnight in the refrigerator.
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If you’re a vegetarian, chances are you already know this drill,
but any of these P90X recipes can be prepared vegetarian-
style with some creative substitutions. Keep in mind that as a
VEGETARIANS vegetarian, you need to do your own calculating to get enough
protein. Unlike meat dishes, most of your options contain some
carbs. Here are some substitutions for meat that can help your
diet stay high in protein:
_Beans/lentils/soybeans _Nonfat yogurt

_Cottage cheese _Seitan
_Egg substitutes _Soy burgers
_Egg whites _Soy cheese
_Garden burgers _Soy yogurt
_Hemp protein _Tempeh
_Hummus _Tofu
_Nonfat cheese
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SUPPLEMENTS AND P90X
P90X RESULTS AND RECOVERY FORMUL A®
There’s a 60-minute window after training hard in which you need to fuel your body appropriately to maximize
your results—in terms of both weight loss and performance. You’ll get better results and recover faster
using Results and Recovery Formula, and it tastes so great you won’t believe how good it is for you. When
recovering from intense workouts, this formula will provide you with the vital nutrients you need to bounce
back from your workout.* And the delicious, smooth orange flavor makes it a nice post-workout reward.
A dextrose-based formula provides optimum glycogen replenishment while a high Protein Efficiency Ratio
(PER) blend offers the critical building blocks for rapid muscle resynthesis. Vitamins and antioxidants help
reduce muscle soreness and assist in repair and growth.*
Studies show that with proper nutrition during the first hour following exercise, you can increase your
body’s ability to recover by more than 100 percent. Our Results and Recovery Formula combines the proper
nutrients into this state-of-the-art, great-tasting, body-shaping cocktail that’s guaranteed to take your
results to the next level.*
*These statements have not

been evaluated by the Food
and Drug Administration.
These products are not
intended to diagnose, treat,
cure, or prevent any disease.
P90X ® PE AK HE ALTH FORMUL A

You’re doing the ultimate fitness program; it’s only right that you use the ultimate supplements. P90X Peak
Health Formula is the highest-quality, most complete multivitamin we've ever offered. Taken daily, each packet
will ensure that your body gets the vital nutrients you need to perform at your best and get the most out of P90X.*
You may notice that the vitamin and mineral levels in Peak Health Formula go far beyond what you’ll find in a
conventional multivitamin. You’re now exercising at a level that can seriously deplete micronutrients, so it’s
important to make sure you get back everything you lose—and then some.
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P90X ® PE AK PERFORMANCE PROTEIN BARS
With four great flavors and 20 grams of protein, our bars are designed to take the edge off when
you're training hard.
Yes, we spend most of this guide urging you to stay away from added sugar, but the sugar in
P90X Peak Performance Protein Bars does an important job as it transports the protein to your
muscles and recharges your glycogen. The fat in the bars promotes time-released delivery,
because during a program like P90X, when you've incurred a ton of muscle breakdown, you're
often burning glycogen even at rest trying to recover.*
E&E ENERGY AND ENDUR ANCE ™ PRE WORKOUT FORMUL A

Your P90X workouts are tough and if you don’t have the energy to go full out, you won’t get
your best results. That’s why NEW E&E Energy and Endurance™ is an essential part of your
P90X workout program. It’s scientifically formulated to help improve your energy, endurance,
strength, and focus, so you can maximize every second of your P90X workouts! *
E&E Energy and Endurance features a proprietary blend of advanced nitric oxide boosters,
amino acids, essential B vitamins, electrolytes, and natural energizers to help you power
through your workouts!
E&E Energy and Endurance will help you:*

• Burn more calories and fat to get ripped faster.
• Maximize performance to build muscle faster.
*These statements have not been evaluated by the Food and Drug Administration.
These products are not intended to diagnose, treat, cure, or prevent any disease.
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GET RIPPED EVEN FASTER.
FIRE UP YOUR ENERGY LE VELS, LOSE MORE WEIGHT, AND
ACHIE VE OPTIMAL HE ALTH.
Unlike any other shake out there, Shakeology ® contains the most
potent superfoods and essential nutrients available. Its 70-plus
ingredients are derived from whole-food sources—all-natural
food your body can easily absorb and utilize.
Each nutritious serving is packed with antioxidants; Try it risk free for 30 days and you should notice
energy-providing carbohydrates; a full spectrum a difference as soon as the first week. Replacing
of vitamins and minerals, prebiotics and enzymes one meal a day with Shakeology can help you:
for better digestive health; and at least 15 grams of _Increase energy levels for your workout
protein to keep you feeling full.* Even eating the _Reduce cravings
recommended servings of fruits and vegetables _Lose weight and get lean
every day won't give you this much nutrition. _Improve digestion and regularity for
optimal health
SHAKEOLOGY CONTAINS:
How to incorporate Shakeology into
_Protein P90X Nutrition Plan:
_Essential Amino Acids _Menu Approach: Use Shakeology for
_Antioxidants breakfast every day. Check out the recipes
_Digestive Enzymes on pages 35 and 36.
–Portion Approach: Replace a snack or one
_Prebiotics
scoop can count as � a Protein Portion and
_Vitamins
� a Carb Portion.
_Minerals
_Phytonutrients
NOW AVAILABLE IN 3 DELICIOUS FLAVORS:

_Chocolate
_Greenberry
_Tropical Strawberry (vegan/dairy-free formula)
To learn more, contact your Team Beachbody Coach or visit Shakeology.com.
*These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure, or prevent any disease.
Follow Shakeology on:
15
16
PORTION APPROACH
PHASE 1—FAT SHREDDER

PHASE
FAT SHREDDER
The Portion Approach was designed to allow you to mix and match the foods of your choice. There
are NO specific meal plans or recipes for this approach. Just select from the Portion Approach
foods listed on the following pages and eat the amounts indicated for your nutrition level. Along
with identifying the right foods to buy, the list shows you which foods fall into which categories, and
the appropriate portion size to equal one serving.
For example, if you’re in Phase 1 and have determined that you’re at nutrition level II, you’d
be allotted a specific number of servings per day from each food group, as follows:
PROTEINS 7 servings
DAIRY 3 servings
FRUITS 1 serving
VEGETABLES 4 servings
FATS 1 serving
CARBOHYDRATES 1 serving
SNACKS 2 servings (2 items from the single snack group or
1 item from the double snack group) PLUS
a P90X Peak Performance Protein Bar and
P90X Results and Recovery Formula drink
CONDIMENTS 2 servings
Important Note on Snacks:

There are two snack groups listed in your Portion Approach foods—the single group and the
double group.
If the letters SGL appear beside a snack serving block on your Portion Chart, you can have any 1 item
from the single snack group. If the letters DBL appear inside the snack serving block, you can have
any 1 item from the double snack group OR any 2 items from the single snack group.
Additionally, if the words Bar or Drink appear inside a snack serving block, you can have a
P90X Peak Performance Protein Bar and P90X Results and Recovery Formula drink IN ADDITION TO
your allotted snack servings.
PORTION APPROACH 17
18
PORTION APPROACH

5 PHASE
2
1 FAT SHREDDER
DAILY SERVING CHART
2
1 = 1 serving
1
1 1,800 Calories/Day
7
3
1
4
1
1
9
4
2
4
1
1
PORTION APPROACH 19
PORTION APPROACH
1
During Phase 1, use the following list to determine
which foods to purchase from the grocery store and what
amount constitutes one serving. Remember, the foods
PHASE
you choose to incorporate in your diet are up to you—just ALL LEVELS
make sure the portions fit within the parameters of your
FAT SHREDDER
determined nutrition level.
PORTION APPROACH FOODS LIST
FATS
Each serving = 120 calories 3 oz._Avocado Olive oil_1Tbsp.
1 Tbsp._Canola oil Olives_4 oz.
1Tbsp._Flaxseed oil
PROTEINS
Each serving = 100 calories 3 oz._Boneless, skinless chicken or turkey breast Soy burger_1
6_Egg whites Soy cheese slices_5
3 oz._Fish and shellfish Tofu_3 oz.
3 oz._Ham slices, fat-free Tuna_3 oz.
3 oz._Pork tenderloin Turkey bacon_2 slices
1/3 cup_Beachbody Whey Protein Powder Veggie burger_1
3 oz._Red meat (top sirloin, flank steak) Veggie dog_1
3 oz._Red meat, lean
CARBOHYDRATES GRAINS LEGUMES POTATOES

Each serving = 200 calories 1 medium_Bagel, whole wheat Pancakes (3.6 oz.)_3
1 cup_Baked beans Pasta or noodles_1 cup
1 cup_Beans (kidney, black, etc.) Pita, whole wheat_1 large
1_Bran muffin (2.5 oz) Potato_1 medium
2 slices_Bread (whole wheat, rye, or pumpernickel) Quinoa_1 cup
1 cup_Cereal, whole grain Refried beans, low-fat_1 cup
1 cup_Couscous Rice, brown or wild_1 cup
12_Crackers Sweet potato_1 medium
2_ English muffin halves, whole wheat Tortillas, corn_3
1 cup_Hummus Tortilla, whole wheat_1 large
1 cup_Lentils Waffles, whole wheat_2
1 cup_Oatmeal Wheat berries_1 cup
DAIRY PRODUCTS
Each serving = 120 calories 1 oz._Cheese, low-fat Parmesan cheese_1 oz.
Note: One portion of low-fat 1 cup_Cottage cheese, 1% Skim milk_8 oz.
cheese or cottage cheese 1 oz._Feta cheese Soy cheese_1 oz.
counts as either a snack or 1 oz._Goat cheese, semisoft Soy milk_8 oz.
a dairy portion, not both. 1-1/2 oz._Mozzarella, part-skim Yogurt, plain nonfat_8 oz.
20
PORTION APPROACH
FRUITS
Each serving = 100 calories 1 medium_Apple Nectarine_1 medium
1 cup_Apricots Orange_1 large
1 medium_Banana Papaya_1/2 medium
1/4 medium_Cantaloupe Peach_1 medium
1 cup_Cherries Pear_1 medium
1 oz._Dried fruit Raspberries, blueberries, blackberries_1 cup
1 medium_Grapefruit Strawberries, sliced_2 cups
1 cup_Grapes Tangerine _1 medium
1 cup_Kiwi Watermelon_1 cup
1/2 medium_Mango
VEGETABLES
Each serving = 50 calories Asparagus Kale
Beets Lettuce
1 serving = 1 cup
Bok choy Marinara sauce
cooked vegetables,
Broccoli Mushrooms
vegetable juice,
Brussels sprouts Peas
or vegetable soup
Cabbage Peppers
1 serving = 2 cups Carrots Spinach
leafy greens Cauliflower Sprouts
Celery Squash (summer or winter)
Collard greens String beans
Cucumber Tomatoes
Eggplant Vegetable soup
CONDIMENTS
Each serving = 50 calories BBQ and other low-fat sauces and marinades, fat-free dressings, mustard, honey,
(2 Tbsp.) pure fruit jams
SNACKS
Single serving = 100 calories Single Double
Double serving = 200 calories 1 oz._Cheese, low-fat Cottage cheese, 1%_12 oz.
8 oz._Cottage cheese, 1% Nuts_1 oz. (almonds, cashews, pecans,
Note: One portion of low-fat
1 oz._Dried fruit 30 pistachios)
cheese or cottage cheese
12_Mini rice cakes P90X Peak Performance Protein Bar_1
counts as either a snack or 1/2_P90X Peak Performance Protein Bar P90X Results and Recovery Formula_12 to 16 oz.
a dairy portion, not both. 1 Tbsp._Peanut butter with celery sticks Soy nuts_4 oz.
2 oz._Soy nuts String cheese_3 oz.
1-1/2 oz._String cheese Turkey jerky_2 oz.
1 oz._Turkey jerky
8 oz._Yogurt, plain nonfat
2/3 scoop_Shakeology*
*For more information on Shakeology, please refer to page 15.
SHAKEOLOGY
Single
2/3_serving for amount
PORTION APPROACH 2121

22
MEAL PLAN APPROACH

PHASE
FAT SHREDDER
GENERAL GUIDELINES
Following the Meal Plan Approach will take the guesswork out of your daily food preparation.
You’ll enjoy a variety of delicious, healthy, low-fat recipes that’ll provide you with the proper
amount of nutrition and energy to get the most out of your P90X workout.
MEAL PLAN APPROACH 23

MEAL PLAN APPROACH
BREAKFAST
_Recipe included
FAT SHREDDER
SNACK LUNCH SNACK
LEVEL I
PHASE 1
DINNER
DAY 1 1_P90X Peak 1_Chef Salad 2 oz._Soy nuts 6 oz._Salmon
1_Mushroom Omelet Performance 2 Tbsp._Lemon-Dill Sauce
1 cup_Fresh strawberries Protein Bar 1/2 cup_Asparagus
8 oz._Cottage cheese, 1% 1_Results and 1 cup_Wild rice
Recovery 1 cup_Red Pepper Soup
Formula drink** 1 Tbsp._Beachbody Whey
Protein Powder
DAY 2 1_P90X Peak 1_Shrimp Stir-Fry 1-1/2 oz._String 6 oz._Turkey

1_Shakeology P90X-tra Performance 1 Tbsp._Sesame seeds cheese 2 Tbsp._Gravy
Shake* Protein Bar 1 oz._Cashews 1/2 cup_Green beans
1_Banana 1_Results and 1 cup_Butternut Squash
Recovery Soup
Protein Powder
DAY 3 1_P90X Peak 1_Chicken Salad 2 oz._Soy nuts 6 oz._Halibut

2 slices_Turkey bacon Performance 2 cups_Salad greens 2 Tbsp._Pesto Sauce
1_Chicken Scramble Protein Bar 1 cup_Vegetable Soup 1 cup_Wild rice
4 oz._Fresh-squeezed juice 1_Results and 1 Tbsp._Beachbody Whey 1/2 cup_Zucchini
Recovery Protein Powder
Formula drink**
DAY 4 1_P90X Peak 1_Steak and Arugula Salad 1 oz._Turkey jerky 6 oz._Chicken breast
1_Soy Sausage Muffin Performance 2 Tbsp._Balsamic Vinaigrette 2 Tbsp._Honey-Chile
8 oz._Skim milk Protein Bar Sauce
1_Results and 1 cup_Quinoa
Recovery 1/2 cup_Snap peas
Formula drink**
DAY 5 1_P90X Peak 6 oz._Turkey Burger 8 oz._Cottage 6 oz._Swordfish

1_Spinach Scramble Performance 1-1/2 oz._Low-fat cheese, 1% 2 Tbsp._Mango-Ginger
8 oz._Skim milk Protein Bar Swiss cheese Sauce
1/2_Grapefruit, medium 1_Results and 1/2 cup_Coleslaw 1 cup_Wild rice
Recovery 1 cup_Gazpacho 1_Artichoke, medium
Protein Powder
DAY 6 1_P90X Peak 1_Island Pork Tenderloin 1 oz._Turkey jerky 1_Beef and Broccoli
1_Shakeology P90X-tra Performance Salad Stir-Fry
Shake* Protein Bar 1 cup_Miso Soup
1_Banana 1_Results and 1 Tbsp._Beachbody Whey
Formula drink**
DAY 7 1_P90X Peak 1_Tuna Salad 8 oz._Cottage 6 oz_Lemon-Garlic

2 slices_Turkey bacon Performance 2 cups_Salad greens cheese, 1% Chicken
1_Cheese Scramble Protein Bar 1 cup_Chilled Cucumber 1 cup_Wild rice
8 oz._Skim milk 1_Results and Soup 1 cup_Asparagus Soup
1/4_Cantaloupe, medium Recovery 1 Tbsp._Beachbody Whey
Formula drink** Protein Powder
*For more information on Shakeology, **Immediately
please refer to page 15. after workout.
MEAL PLAN APPROACH

BREAKFAST
_Recipe included
FAT SHREDDER
SNACK LUNCH SNACK
LEVEL II
PHASE 1
DINNER
DAY 1 1_P90X Peak 1_Chef Salad 30_Pistachio nuts 8 oz._Salmon
1_Mushroom Omelet Performance 3 Tbsp._Lemon-Dill Sauce
1 cup_Fresh strawberries Protein Bar 1 cup_Asparagus
Recovery 2 cups_Red Pepper Soup
Protein Powder
DAY 2 1_P90X Peak 1_Shrimp Stir-Fry 3 oz._String 8 oz._Turkey

Shake* Protein Bar 1 oz._Cashews 1 cup_Green beans
1_Banana 1_Results and 2 cups_Butternut Squash
Recovery Soup
Protein Powder

3 slices_Turkey bacon Performance 3 cups_Salad greens 3 Tbsp._Pesto Sauce
1_Chicken Scramble Protein Bar 2 cups_Vegetable Soup 1 cup_Wild rice
6 oz._Fresh-squeezed juice 1_Results and 2 Tbsp._Beachbody Whey 1 cup_Zucchini
Formula drink**
DAY 4 1_P90X Peak 1_Steak and Arugula Salad 2 oz._Turkey jerky 8 oz._Chicken breast
1_Soy Sausage Muffin Performance 3 Tbsp._Balsamic Vinaigrette 3 Tbsp._Honey-Chile
12 oz._Skim milk Protein Bar Sauce
1_Results and 1 cup_Quinoa
Recovery 1 cup_Snap peas
Formula drink**

1_Spinach Scramble Performance 3 oz._Low-fat Swiss cheese cheese, 1% 3 Tbsp._Mango-Ginger
12 oz._Skim milk Protein Bar 1/2 cup_Coleslaw Sauce
1_Grapefruit, medium 1_Results and 1 cup_Gazpacho 1 cup_Wild rice
Recovery 2 Tbsp._Beachbody Whey 1_Artichoke, medium
1_Shakeology P90X-tra Performance Salad Stir-Fry
Shake* Protein Bar 2 cups_Miso Soup
1_Banana 1_Results and 2 Tbsp._Beachbody Whey
Formula drink**

1_Cheese Scramble Protein Bar 2 cups_Chilled Cucumber 1 cup_Wild rice
12 oz._Skim milk 1_Results and Soup 2 cups_Asparagus Soup
*For more information on Shakeology, **Immediately 25
please refer to page 15. after workout.
MEAL PLAN APPROACH
BREAKFAST
_Recipe included
FAT SHREDDER
SNACK LUNCH SNACK
LEVEL III
PHASE 1
DINNER
DAY 1 1_P90X Peak 1_Chef Salad 30_Pistachio nuts 10 oz._Salmon
1_Mushroom Omelet Performance 2 oz._Turkey jerky 4 Tbsp._Lemon-Dill Sauce
1 cup_Fresh strawberries Protein Bar 1 cup_Asparagus
Recovery 2 cups_Red Pepper Soup
Protein Powder
DAY 2 1_P90X Peak 1_Shrimp Stir-Fry 3 oz._String 10 oz._Turkey

Shake* Protein Bar 1 oz._Cashews 4 oz._Soy nuts 1 cup_Green beans
1_Results and 2 cups_Butternut Squash
Recovery Soup
Protein Powder

4 slices_Turkey bacon Performance 4 cups_Salad greens 12 oz._Cottage 4 Tbsp._Pesto Sauce
1_Chicken Scramble Protein Bar 2 cups_Vegetable Soup cheese, 1% 1 cup_Wild rice
8 oz._Fresh-squeezed juice 1_Results and 3 Tbsp._Beachbody Whey 1 cup_Zucchini
Formula drink**
DAY 4 1_P90X Peak 1_Steak and Arugula Salad 3 oz._String 10 oz._Chicken breast
1_Soy Sausage Muffin Performance 4 Tbsp._Balsamic Vinaigrette Cheese 4 Tbsp._Honey-Chile Sauce
12 oz._Skim milk Protein Bar 1 oz._Cashews 1 cup_Quinoa
1_Results and 1 cup_Snap peas
Recovery
Formula drink**

1_Spinach Scramble Performance 3 oz._Low-fat Swiss cheese cheese, 1% 4 Tbsp._Mango-Ginger
12 oz._Skim milk Protein Bar 2 cups_Coleslaw 2 oz._Turkey jerky Sauce
1_Grapefruit, medium 1_Results and 2 cups_Gazpacho 1 cup_Wild rice
Recovery 3 Tbsp._Beachbody Whey 1_Artichoke, medium
1_Shakeology P90X-tra Performance Salad 1 oz._Almonds Stir-Fry
Shake* Protein Bar 2 cups_Miso Soup
1_Results and 3 Tbsp._Beachbody Whey
Formula drink**

1_Cheese Scramble Protein Bar 2 cups_Chilled Cucumber 1 oz._Almonds 1 cup_Wild rice
12 oz._Skim milk 1_Results and Soup 2 cups_Asparagus Soup
*For more information on Shakeology, **Immediately
please refer to page 15. after workout
MEAL PLAN APPROACH

PHASE
FAT SHREDDER
High in protein and fiber, these recipes will put you on the fast track
toward building lean muscle mass while shedding excess body fat. From
soup to stir-fry, there are plenty of delicious food options to help
speed up your metabolism and give your body the
GENERAL GUIDELINES fuel it needs for the new challenges that lie ahead.
NOTE: All per-serving nutritional information is based on one LEVEL I serving.

LEVEL II and LEVEL III will vary, depending on portion size.
RECIPES 27
BALSAMIC VINAIGRETTE per serving:
3/4 cup balsamic vinegar Calories (kcal)............... 14

1 Tbsp. fresh lemon juice Total Fat....................... 1 g
3 Tbsp. Dijon mustard (42% calories from fat)
2 tsp. chopped shallots Protein......................... 0 g
2 tsp. chopped fresh basil Carbohydrate............... 2 g
1 tsp. olive oil Cholesterol............... 0 mg
Black pepper to taste Sodium.................... 71 mg
Serves 8
Whisk all ingredients together in a small bowl. Cover and store in refrigerator.
LEVEL I LEVEL II LEVEL III

2 Tbsp.=1 condiment 3 Tbsp.=1-1/2 condiments 4 Tbsp.= 2 condiments
CUMIN VINAIGRETTE per serving:
2 Tbsp. fresh lime juice Calories (kcal)...............69

1/2 Tbsp. orange juice Total Fat....................... 7 g
1/2 Tbsp. Dijon mustard (92% calories from fat)
1/2 tsp. ground cumin Protein......................... 0 g

Carbohydrate............... 2 g
1/4 tsp. salt
Cholesterol............... 0 mg
1/8 tsp. black pepper
Sodium.................. 329 mg
1 Tbsp. olive oil
Serves 2
Whisk together until well mixed.

2 Tbsp.=1 condiment 3 Tbsp.=1-1/2 condiments 4 Tbsp.=2 condiments
28
DRESSINGS
PESTO SAUCE per serving:
1/2 cup pine nuts Calories (kcal)...............67

2 cups fresh basil, packed Total Fat....................... 6 g
1 Tbsp. chopped garlic (9% calories from fat)
1/2 cup grated low-fat Parmesan cheese Protein......................... 2 g
3 Tbsp. white cooking wine Carbohydrate............... 2 g
3 Tbsp. lemon juice Cholesterol............... 4 mg
1/4 cup fat-free low-sodium chicken or vegetable broth Sodium.................. 137 mg
Salt (to taste)
Serves 10
1. Heat skillet over medium-high heat and toast nuts, turning until golden brown.
2. In food processor, puree basil, toasted nuts, and garlic. Add Parmesan cheese, wine, lemon juice, and
chicken broth and process until blended. Add salt to taste and blend. Serve on pasta, chicken, or seafood.

MANGO-GINGER SAUCE per serving:
1/2 Tbsp. olive oil Calories (kcal)...............46

1 cup finely chopped red onion Total Fat....................... 1 g
1 cup peeled, cubed mango (19% calories from fat)
1/2 cup chopped tomato Protein......................... 1 g
1-1/2 Tbsp. minced fresh ginger Carbohydrate............... 9 g
1/4 cup fresh lime juice Cholesterol............... 0 mg
2 Tbsp. orange juice Sodium...................... 3 mg
2 Tbsp. dry sherry
1-1/2 Tbsp. brown sugar
1-1/2 Tbsp. white vinegar
Serves 8
Stir together all ingredients in a nonreactive bowl. Store covered in refrigerator until ready to serve.

SAUCES 29
GRAVY per serving:
1/3 cup chopped shallots Calories (kcal)...............34

1/3 cup all-purpose flour Total Fat......................‹1 g
3 cups fat-free low-sodium chicken broth (1% calories from fat)
1/4 tsp. salt Protein......................... 4 g
1 tsp. poultry seasoning Carbohydrate............... 4 g
Sodium.................. 229 mg
Serves 10
1. Sauté shallots in some of the broth until soft (see Low-Fat Cooking Techniques). Gradually whisk in the
flour, adding broth as needed to form a thick paste.
2. Gradually add remaining broth, stirring and cooking until thickened. Add salt and poultry seasoning.

HONEY-CHILE SAUCE per serving:
1/4 cup finely chopped shallots Calories (kcal)...............56

2/3 cup honey, slightly warmed Total Fat....................... 1 g
1/4 cup sherry vinegar (13% calories from fat)
1 tsp. pasilla chile powder Protein......................... 1 g
1/4 tsp. ground cumin Carbohydrate............. 13 g
1-1/2 cups fat-free low-sodium chicken or vegetable broth Cholesterol............... 0 mg
Salt and pepper (to taste) Sodium.................... 48 mg
1 tsp. chopped cilantro
3 Tbsp. chopped pecans, toasted
Serves 16
1. L
ightly coat a sauté pan with cooking spray and place over medium-high heat. Add shallots and sauté until tender.
2. Add honey and vinegar to pan. Quickly stir in chile powder, cumin, and broth. Bring to a boil and boil until
reduced by half.
3. Transfer sauce to a blender or food processor and blend at high speed until smooth. Season to taste with
salt and pepper. Stir in cilantro. Garnish dish with toasted pecans.

30
SAUCES
LEMON-DILL SAUCE per serving:
1/2 cup chopped shallots Calories (kcal)...............58

2 cups white wine Total Fat......................‹1 g
2 Tbsp. arrowroot powder (0% calories from fat)
2 cups fat-free low-sodium chicken broth Protein......................... 3 g
6 Tbsp. lemon juice Carbohydrate............... 5 g
1 tsp. minced lemongrass Cholesterol............... 0 mg
1 Tbsp. chopped fresh dill Sodium.................. 107 mg
Serves 10
1. Coat a large sauté pan with cooking spray; sauté shallots until soft (not brown), moistening with wine if necessary.
2. In a medium bowl, dissolve arrowroot in 1/2 cup of chicken broth and set aside.
3. A
dd remaining wine to shallots, bring to boil, and boil until reduced by half. Add remaining chicken broth,
return to boil, and reduce by half again.
4. Add arrowroot mixture to pan and stir to blend. Transfer contents to a food processor or blender and puree until smooth.
5. Return sauce to pan. Add lemon juice and lemongrass and simmer over low heat for about 30 minutes, until thick.
Strain out lemongrass and stir in dill.

CHILLED CUCUMBER SOUP per serving:
1 whole cucumber Calories (kcal)...............60

1/2 cup chopped red onion Total Fat......................‹1 g
3 Tbsp. chopped fresh dill (5% calories from fat)
1 Tbsp. chopped fresh mint Protein......................... 5 g
1-1/4 cups nonfat plain yogurt Carbohydrate............. 10 g
1/4 tsp. salt Cholesterol............... 1 mg
1/8 tsp. black pepper Sodium.................. 191 mg
1/16 tsp. cayenne pepper
1/4 Tbsp. celery seed
Serves 4
Combine all ingredients in blender and puree. Chill. Garnish with chopped dill or parsley.

1 cup soup =1/2 vegetable 2 cups soup =1 vegetable 3 cups soup =1-1/2 vegetables
SAUCES/Soups 31
ASPARAGUS SOUP per serving:
1-1/4 cups diced onions Calories (kcal)...............38

1/2 tsp. chopped garlic Total Fat......................‹1 g
1-1/2 quarts fat-free low-sodium chicken or vegetable broth (0% calories from fat)
1-1/2 pounds asparagus, diced Protein......................... 2 g
1/2 potato, diced Carbohydrate............... 5 g
1 dash salt Cholesterol............... 0 mg
1/2 tsp. yellow mustard seed Sodium............... 1,780 mg
1 dash 17-spice mix
1/2 tsp. dry mustard
Serves 8
1. Sauté onions and garlic in 1/4 cup of chicken broth.

2. Add asparagus, potato, and remaining broth. Bring to a boil. Reduce heat and simmer 15 to 20 minutes.
3. Remove soup from heat and puree with a food processor or immersion blender. Return to pan and season with spices.
4. Serve.

1 cup soup = 1 vegetable 2 cups soup = 2 vegetables 3 cups soup = 3 vegetables
BUTTERNUT SQUASH SOUP per serving:
1 Tbsp. minced shallot Calories (kcal)...............70

1 clove garlic, pressed or minced Total Fat......................‹1 g
3 cups cubed butternut squash (1% calories from fat)
1/2 cup fat-free low-sodium chicken or vegetable broth Protein......................... 3 g
Carbohydrate............. 18 g
Sodium.................... 89 mg
Serves 3
1. Place shallot and garlic in a nonstick saucepan and cook over low heat until translucent, adding a little
water if necessary to prevent scorching.
2. Add chicken broth and bring to a simmer. Add squash and simmer until squash is soft, about 20 minutes.
Transfer to a blender or food processor and puree.
3. Return soup to pan and place over medium heat until heated through.
4. Serve.

32
SOUPS
GAZPACHO per serving:
14 oz. canned low-sodium tomatoes Calories (kcal)...............20

1-1/2 cups low-sodium tomato juice Total Fat......................‹1 g
1-1/4 cups peeled, diced cucumbers
1/4 cup peeled, diced carrots (4% calories from fat)
1/2 cup each diced green and red bell pepper Protein......................... 1 g
1/2 red onion, diced
1 shallot, peeled Carbohydrate............... 5g
1 garlic clove, peeled Cholesterol............... 0 mg
3 Tbsp. red wine vinegar
Sodium...................... 5 mg
3 Tbsp. fresh lemon juice
1/2 tsp. paprika
2 Tbsp. each chopped fresh oregano, basil, and Italian parsley
1/8 tsp. white pepper
Tabasco® sauce (to taste)
Serves 5
1. P
lace tomatoes, tomato juice, cucumbers, carrots, peppers, onion, shallots, and garlic in
a food processor or blender and process until smooth.
2. A
dd vinegar, lemon juice, paprika, oregano, basil, parsley, and white pepper and process to combine.
Add Tabasco sauce to taste and blend. Chill for several hours before serving.

1 cup soup =1/2 vegetable 2 cups soup =1 vegetable 3 cups soup =1-1/2 vegetables
MISO SOUP per serving:
1/2 teaspoon dark sesame oil Calories (kcal).............107

1/3 cup finely chopped shallots Total Fat....................... 3 g
3 Tbsp. miso (23% calories from fat)
1 quart vegetable stock Protein......................... 4 g
1/4 cup diced firm silken tofu Carbohydrate............. 16 g
3 Tbsp. sliced scallions (for garnish) Cholesterol............... 1 mg
Sodium............... 1,052 mg
Serves 8
1. Heat sesame oil in a saucepan over medium heat. Add shallots and cook until translucent.
2. Add miso and mix well. Add stock and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
3. To serve, ladle into bowls and garnish each serving with tofu and scallions.
4. Serve.

1 cup soup =1 vegetable, 1/2 protein 2 cups soup =2 vegetables, 1 protein 3 cups soup =3 vegetables,
1-1/2 protein
SOUPS 33
VEGETABLE SOUP per serving:
10 cups fat-free low-sodium chicken or vegetable broth Calories (kcal)...............49

4 medium red potatoes, cut into 1-inch cubes Total Fat......................‹1 g
4 cups quartered onions (2% calories from fat)
1 cup sliced carrots (1 inch thick) Protein......................... 7 g
3 cups sliced celery (1 inch thick) Carbohydrate............. 10 g
2 cups sliced zucchini (1 inch thick) Cholesterol............... 0 mg
8 ounces canned tomato sauce Sodium.................. 377 mg
2 cloves garlic, minced
1/4 bunch fresh parsley, chopped
1/4 bunch cilantro, chopped
Serves 18 1 dash black pepper
1. In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, then
reduce heat to medium-high and simmer until potatoes are tender, about 30 minutes.
2. Add zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook for 10 to 15
minutes more, or until zucchini is just tender. Season to taste with black pepper and serve.

RED PEPPER SOUP per serving:
2 cups white wine (more if needed) Calories (kcal)...............57

1 onion, finely chopped Total Fat......................‹1 g
5 roasted red peppers, cored, seeded, and chopped (5% calories from fat)
2 cups chopped celery Protein......................... 3 g
1 Tbsp. minced garlic Carbohydrate............... 6 g
2 plum tomatoes, chopped Cholesterol............... 0 mg
1/4 cup tomato paste Sodium.................. 145 mg
2 cups fat-free low-sodium chicken or vegetable broth
2 Tbsp. dried thyme
1/4 tsp. each ground white pepper and ground cumin
Serves 12 1 dash salt
1. Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir
for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
2. Add tomatoes, tomato paste, and broth; cover and bring to a boil. Reduce heat and simmer for 25 minutes.
3. Puree soup in a food processor or blender. Return to the pan, add seasonings, and heat through.
4. Serve.

34
SOUPS
SHAKEOLOGY P90X-TRA—LEVEL I per serving:
3/4 cup nonfat milk Calories (kcal).............289

1/2 cup water Total Fat....................... 2 g
1 scoop Chocolate Shakeology (6% calories from fat)
1/2 cup berries Protein....................... 25 g
1/2 small banana Carbohydrate............. 45 g
1/2 cup ice Cholesterol............. 19 mg
Sodium.................. 178 mg
1. Add milk, water, Shakeology, berries, banana, and ice to blender. Blend until smooth.
2. Serve immediately.

1 protein, 1 dairy, 1 fruit See below See next page
SHAKEOLOGY P90X-TRA—LEVEL II per serving:
1 cup nonfat milk Calories (kcal).............385

1-1/2 scoops Chocolate Shakeology Total Fat....................... 2 g
1/2 cup berries (6% calories from fat)
1/2 small banana Protein....................... 37 g
1/2 cup ice Carbohydrate............. 57 g
Cholesterol............. 27 mg
Sodium.................. 254 mg
1. Add milk, Shakeology, berries, banana, and ice to blender. Blend until smooth.

See above 1-1/2 protein, 1 dairy, 1 fruit See next page
BREAKFAST 35
SHAKEOLOGY P90X-TRA—LEVEL III per serving:
1 cup nonfat milk Calories (kcal).............492

2 scoops Chocolate Shakeology Total Fat....................... 3 g
1 cup berries (6% calories from fat)
1/2 small banana Protein....................... 46 g
1 cup ice Carbohydrate............. 72 g
Sodium.................. 305 mg
1. Add milk, Shakeology, berries, banana, and ice to blender. Blend until smooth.

See previous page See previous page 2 protein, 1 dairy, 1-1/2 fruit
SOY SAUSAGE MUFFIN per serving:
2 to 4 soy sausage patties (approximately 80 calories each) Calories (kcal)...............57

1 to 2 whole wheat English muffins Total Fat......................‹1 g
1-1/2 to 4 oz. fat-free mozzarella cheese (5% calories from fat)

Protein......................... 3 g
Sodium.................. 145 mg
1. Cook soy sausage according to package instructions.

2. Toast English muffin(s), then top with cheese and melt in toaster oven or under broiler for 2 to 3 minutes.
3. Place sausage on one muffin half and top with other half.

2 soy patties, 1 English muffin, 1-1/2 oz. 3 soy patties, 1 English muffin, 3 oz. 4 soy patties, 2 English muffins,
cheese = 1 protein, 1 carbohydrate, cheese = 2 protein, 1 carbohydrate, 4 oz. cheese = 3 protein,
1 dairy 2 dairy 2 carbohydrate, 2 dairy
36
BREAKFAST
CHICKEN SCRAMBLE—LEVEL I per serving:
6 egg whites Calories (kcal).............308

3 oz. chicken breast, cooked and diced Total Fat....................... 9 g
1 oz. feta cheese, crumbled (14% calories from fat)
1-1/2 Tbsp. chopped fresh basil Protein....................... 52 g
Salt and pepper (to taste) Carbohydrate............... 3 g
Sodium.................. 703 mg
1. Lightly coat a nonstick skillet with cooking spray and place over medium heat.
2. Lightly beat egg whites with a fork and pour into pan. Cook, stirring, until halfway set. Add chicken and
finish cooking until eggs are cooked through.
3. Place on plate. Salt and pepper to taste. Sprinkle with feta and garnish with basil.

2 protein, 1 dairy See below See next page
CHICKEN SCRAMBLE—LEVEL II per serving:

4 oz. chicken breast, cooked and diced Total Fat..................... 13 g
1-1/2 oz. feta cheese, crumbled (21% calories from fat)
2 Tbsp. chopped fresh basil Protein....................... 70 g
Cholesterol........... 133 mg
Sodium.................. 990 mg

See above 2-1/2 protein, 1-1/2 dairy See next page
BREAKFAST 37
CHICKEN SCRAMBLE—LEVEL III per serving:

5 oz. chicken breast, cooked and diced Total Fat..................... 18 g
2 oz. feta cheese, crumbled (27% calories from fat)
3 Tbsp. chopped fresh basil Protein....................... 88 g
Sodium............... 1,277 mg

See previous page See previous page 3 protein, 2 dairy
CHEESE SCRAMBLE—LEVEL I per serving:

2 Tbsp. skim milk Total Fat....................... 4 g
1-1/2 oz. part-skim mozzarella cheese, grated (29% calories from fat)
Salt and pepper (to taste) Protein....................... 34 g
Sodium.................. 450 mg
1. Lightly coat a medium nonstick skillet with cooking spray and place over medium heat.
2. In a bowl, lightly beat egg whites with skim milk.
3. Pour egg mixture into pan and cook slightly, then add cheese and cook to desired firmness.

1-1/2 protein, 1/2 dairy See next page See next page
38
BREAKFAST
CHEESE SCRAMBLE—LEVEL II per serving:

3 oz. part-skim mozzarella cheese, grated (35% calories from fat)
Sodium.................. 653 mg

See previous page 2-1/2 protein, 1 dairy See below
CHEESE SCRAMBLE—LEVEL III per serving:

4 oz. part-skim mozzarella cheese, grated (35% calories from fat)
Sodium.................. 845 mg

See previous page See above 3-1/2 protein, 1 dairy
BREAKFAST 39
SPINACH SCRAMBLE—LEVEL I per serving:
1/2 cup diced Roma tomatoes Calories (kcal).............239

1 cup spinach leaves, cleaned and dried Total Fat....................... 9 g
6 egg whites (35% calories from fat)
1-1/2 oz. feta cheese, crumbled Protein....................... 29 g
1 Tbsp. chopped fresh basil Carbohydrate............... 9 g
Sodium.................. 835 mg
1. Place a small nonstick pan lightly coated with vegetable spray over medium heat. Sauté tomatoes and
spinach until slightly tender. Place in separate dish and set aside.
2. Whisk egg whites together in a bowl and pour into pan. Cook, stirring, over low heat until almost set. Add
vegetable mixture, cheese, and basil. Cook to desired firmness.

1 protein, 1 dairy, 1 vegetable See below See next page
SPINACH SCRAMBLE—LEVEL II per serving:
1/2 cup diced Roma tomatoes Calories (kcal).............384

1 cup spinach leaves, cleaned and dried Total Fat..................... 18 g
3 oz. feta cheese, crumbled Protein....................... 42 g
1 Tbsp. chopped fresh basil Carbohydrate............. 12 g
Sodium............... 1,419 mg

See above 1-1/2 protein, 1-1/2 dairy, 1 vegetable See next page
40
BREAKFAST
SPINACH SCRAMBLE—LEVEL III per serving:
1 cup diced Roma tomatoes Calories (kcal).............518

2 cups spinach leaves, cleaned and dried Total Fat..................... 25 g
4 oz. feta cheese, crumbled Protein....................... 55 g
2 Tbsp. chopped fresh basil Carbohydrate............. 19 g
Sodium............... 1,877 mg

See previous page See previous page 2 protein, 2 dairy, 2 vegetables
MUSHROOM OMELET—LEVEL I per serving:

Salt and pepper (to taste) Total Fat....................... 9 g
3/4 cup sliced mushrooms (35% calories from fat)
2 Tbsp. chopped green onion Protein....................... 68 g
1/2 Roma tomato, chopped Carbohydrate............. 10 g
1-1/2 oz. low-fat cheddar cheese, shredded Cholesterol............. 62 mg
Sodium.................. 845 mg
1. In a small bowl, lightly beat egg whites with a fork and season to taste with salt and pepper.
2. Lightly coat a small nonstick sauté pan with cooking spray and place over medium heat. Add mushrooms,
tomatoes, and green onion and cook until tender.
3. Add egg mixture and cook until set on the bottom. Sprinkle cheese over top, fold omelet in half, and cook
a bit longer until cheese is melted and eggs are set. Serve.

1 protein, 1/2 dairy, 1 vegetable See next page See next page
BREAKFAST 41
MUSHROOM OMELET—LEVEL II per serving:

3/4 cup sliced mushrooms (19% calories from fat)

1/2 Roma tomato, chopped
3 oz. low-fat cheddar cheese, shredded
Sodium.................. 966 mg

See previous page 1-1/2 protein, 1 dairy, 1 vegetable See below
MUSHROOM OMELET—LEVEL III per serving:

1 cup sliced mushrooms (19% calories from fat)

1/2 Roma tomato, chopped
4 oz. low-fat cheddar cheese, shredded
Sodium............... 1,256 mg

See previous page See above 1-1/2 protein, 1-1/2 dairy,
1 vegetable
42
BREAKFAST
CHEF SALAD—LEVEL I per serving:
3 oz. fat-free turkey breast, chopped Calories (kcal).............323

3 oz. extra-lean low-sodium ham, chopped Total Fat....................... 8 g
1-1/2 oz. fat-free mozzarella cheese, chopped (21% calories from fat)
1/2 Roma tomato, chopped Protein....................... 50 g
2 cups chopped romaine lettuce Carbohydrate............. 14 g
1/4 cup chopped hearts of palm Cholesterol............. 86 mg
1 oz. avocado, diced Sodium.................. 515 mg
2 Tbsp. low-fat ranch dressing
Toss all ingredients except dressing together in a bowl; drizzle with dressing.

2 protein, 1/2 dairy, 2 vegetables, See below See next page
1 condiment
CHEF SALAD—LEVEL II per serving:

4 oz. extra-lean low-sodium ham, chopped Total Fat....................... 9 g
3 oz. fat-free mozzarella cheese, chopped (18% calories from fat)
1/2 Roma tomato, chopped Protein....................... 74 g
2 cups chopped romaine lettuce Carbohydrate............. 18 g
1/4 cup chopped hearts of palm Cholesterol........... 119 mg

See above 2-1/2 protein, 1 dairy, 2 vegetables, See next page
1 condiment
LUNCH 43
CHEF SALAD—LEVEL III per serving:

5 oz. extra-lean low-sodium ham, chopped Total Fat..................... 14 g
4 oz. fat-free mozzarella cheese, chopped (20% calories from fat)
1 Roma tomato, chopped Protein....................... 96 g
2-1/2 cups chopped romaine lettuce Carbohydrate............. 26 g
1/4 cup chopped hearts of palm Cholesterol........... 150 mg

See previous page See previous page 3 protein, 2 dairy, 1 vegetable,
1 condiment
STEAK AND ARUGULA SALAD—LEVEL I per serving:
6 oz. top sirloin Calories (kcal).............398

2 cups arugula Total Fat..................... 11 g
1/2 pint cherry tomatoes, halved (42% calories from fat)
1/2 cup canned artichoke hearts, drained Protein....................... 38 g
2 Tbsp. Balsamic Vinaigrette (see recipe in Dressings) Carbohydrate............. 20 g
Sodium.................. 293 mg
1. Grill or broil steak until done, approximately 7 to 10 minutes on each side. Cool and cut into 1-inch slices.
2. Toss together arugula, tomatoes, and artichoke hearts and arrange on plates. Top with steak and drizzle
with balsamic vinaigrette.

2 protein, 3 vegetables, 1 condiment See next page See next page
44
LUNCH
STEAK AND ARUGULA SALAD—LEVEL II per serving:

1/2 pint cherry tomatoes, halved (42% calories from fat)
3/4 cup canned artichoke hearts, drained Protein....................... 51 g
Sodium.................. 414 mg

See previous page 3 protein, 4 vegetables, 1 condiment See below
STEAK AND ARUGULA SALAD—LEVEL III per serving:

1 pint cherry tomatoes, halved (41% calories from fat)
1 cup canned artichoke hearts, drained Protein....................... 66 g
Sodium.................. 547 mg

See previous page See above 3-1/2 protein, 5 vegetables,
2 condiments
LUNCH 45
TUNA SALAD—LEVEL I per serving:
6 oz. tuna canned in water, drained Calories (kcal).............248

1-1/2 Tbsp. low-fat mayonnaise Total Fat....................... 5 g
1/2 tsp. lemon zest (17% calories from fat)
1 squeeze of fresh lemon juice Protein....................... 44 g
1 Tbsp. shredded carrots Carbohydrate............... 5 g
1 Tbsp. chopped celery Cholesterol............. 51 mg
1 Tbsp. chopped green onion Sodium.................. 348 mg
1 tsp. celery seeds
Place tuna in a small bowl. Add mayonnaise and mix thoroughly. Then add lemon zest, lemon juice, carrots,
celery, green onions, and celery seeds. Blend together. Serve.

2 protein, 1 condiment See below See next page
TUNA SALAD—LEVEL II per serving:

2 Tbsp. low-fat mayonnaise Total Fat....................... 7 g
1/2 tsp. lemon zest (17% calories from fat)
2 Tbsp. shredded carrots Carbohydrate............... 8 g
1-1/2 tsp. celery seeds

See above 2-1/2 protein, 1 vegetable, See next page
1 condiment
46
LUNCH
TUNA SALAD—LEVEL III per serving:

2-1/2 Tbsp. low-fat mayonnaise Total Fat..................... 10 g
1 tsp. lemon zest (20% calories from fat)
3 Tbsp. shredded carrots Carbohydrate............. 15 g
2 tsp. celery seeds

See previous page See previous page 3 protein, 1 vegetable,
1 condiment
CHICKEN SALAD—LEVEL I per serving:
6 oz. raw boneless, skinless chicken breast Calories (kcal).............217

2 Tbsp. low-fat mayonnaise Total Fat....................... 6 g
3/4 Tbsp. Dijon mustard (26% calories from fat)
1/4 cup diced celery Protein....................... 32 g
2 Tbsp. diced green onions Carbohydrate............... 7 g
1/8 tsp. black pepper Cholesterol............. 79 mg
1/8 tsp. fresh dill Sodium.................. 257 mg
Poach chicken; cool and dice. Gently combine chicken with remaining ingredients and chill until ready to serve.

2 protein See next page See next page
LUNCH 47
CHICKEN SALAD—LEVEL II per serving:

2-1/2 Tbsp. low-fat mayonnaise Total Fat..................... 12 g
2-1/2 Tbsp. diced green onions Carbohydrate............. 14 g
1/4 tsp. black pepper Cholesterol........... 105 mg

See previous page 2-1/2 protein, 1 vegetable, See below
1 condiment
CHICKEN SALAD—LEVEL III per serving:

3 Tbsp. low-fat mayonnaise Total Fat..................... 16 g
1-1/2 tablespoon Dijon mustard (26% calories from fat)
1/3 cup diced green onions Carbohydrate............. 26 g
1/2 tsp. black pepper Cholesterol........... 132 mg

See previous page See above 3-1/2 protein, 2 vegetables,
1 condiment
48
LUNCH
ISLAND PORK TENDERLOIN per serving:
16 oz. lean pork tenderloin (See below)

1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. cinnamon
2 tsp. olive oil
1/4 cup brown sugar, firmly packed
1/2 Tbsp. finely chopped fresh garlic
Serves 4 1/2 Tbsp. Tabasco sauce
1. Preheat oven to 350° F.

2. Stir together salt, pepper, chili powder, cumin, and cinnamon, then coat pork with spice rub.
3. Heat oil in a 12-inch nonstick skillet over moderately high heat and brown pork, turning to brown all sides,
about 4 minutes.
4. Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan
and cook in the oven for 45 minutes, or until meat thermometer inserted in center registers 160 to 165° F.
5. S
lice thinly and add to Island Pork Tenderloin Salad (below and on page 50).
ISLAND PORK TENDERLOIN SALAD—LEVEL I per serving:
1/2 orange Calories (kcal).............556

1 cup fresh spinach Total Fat..................... 13 g
1/2 red bell pepper, cut lengthwise into thin strips (37% calories from fat)
1 Tbsp. golden raisins Protein....................... 39 g
1 cup shredded Napa cabbage Carbohydrate............. 51 g
6 oz. Island Pork Tenderloin (see recipe above) Cholesterol........... 111 mg
2 Tbsp. Cumin Vinaigrette (see recipe in Dressings) Sodium.................. 781 mg
1. Peel and cut orange crosswise into 1/4-inch thick slices and set aside.
2. Toss spinach, cabbage, bell pepper, and raisins in a large bowl.
3. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.

2 protein, 1/2 fruit, 2 vegetables, See next page See next page
3 condiments
LUNCH 49
ISLAND PORK TENDERLOIN SALAD—LEVEL II per serving:
3/4 orange Calories (kcal).............882

1-1/2 cup fresh spinach Total Fat..................... 17 g
3/4 red bell pepper, cut lengthwise into thin strips (35% calories from fat)
2 Tbsp. golden raisins Protein....................... 52 g
1-1/2 cup shredded Napa cabbage Carbohydrate............. 93 g
8 oz. Island Pork Tenderloin (see recipe on page 49) Cholesterol........... 147 mg

See previous page 3 protein, 1 fruit, 3 vegetables, See below
4 condiments
ISLAND PORK TENDERLOIN SALAD—LEVEL III per serving:
1 orange Calories (kcal)..........1,029

2 cup fresh spinach Total Fat..................... 19 g
1 red bell pepper, cut lengthwise into thin strips (31% calories from fat)
1/4 cup golden raisins Protein....................... 69 g
2 cups shredded Napa cabbage Carbohydrate............. 87 g
10 oz. Island Pork Tenderloin (see recipe on page 49) Cholesterol........... 147 mg

See previous page See above 4 protein, 2 fruits, 4 vegetables,
4 condiments
50
LUNCH
SHRIMP STIR-FRY—LEVEL I per serving:
6 oz. shrimp, peeled Calories (kcal).............332

1/4 Tbsp. low-sodium soy sauce Total Fat....................... 4 g
1/2 tsp. rice vinegar
1/4 cup fat-free chicken or vegetable broth (9% calories from fat)
1/4 tsp. minced garlic Protein....................... 44 g
1/4 tsp. minced ginger Carbohydrate............. 33 g
1/2 cup red onion, cut in wedges
1/2 cup broccoli florets
1-1/4 cups trimmed snow peas Sodium.................. 552 mg
1-1/2 cups halved mushrooms
1/4 cup diced yellow bell pepper
1/4 cup canned water chestnuts, drained
1. Rinse shrimp and drain well.
2. Heat soy sauce, rice vinegar, and 2 tablespoons of chicken broth in a sauté pan over medium heat.
Add garlic and ginger and sauté until tender.
3. Add all vegetables to pan and continue to sauté, stirring and adding more broth as necessary.
4. Add shrimp when vegetables are halfway cooked, and sauté until vegetables are tender and shrimp
are opaque.

2 protein, 3 vegetables See below See next page
SHRIMP STIR-FRY—LEVEL II per serving:

3/4 tsp. rice vinegar
(9% calories from fat)
1/2 cup fat-free chicken or vegetable broth
3/4 cup red onion, cut in wedges
3/4 cup broccoli florets
1-1/2 cups trimmed snow peas Sodium.................. 920 mg
1-3/4 cups halved mushrooms

are opaque.

See above 2-1/2 protein, 4 vegetables See next page
LUNCH 51
SHRIMP STIR-FRY—LEVEL III per serving:

1 tsp. rice vinegar
3/4 cup fat-free chicken or vegetable broth (9% calories from fat)
1 cup red onion, cut in wedges
1-3/4 cups trimmed snow peas
1 cup broccoli florets Sodium............... 1,290 mg
2 cups halved mushrooms
are opaque.

See previous page See previous page 3-1/2 protein, 5 vegetables
TURKEY BURGER—LEVEL I per serving:
6 oz. extra-lean (97% fat-free) ground turkey Calories (kcal).............259

1-1/2 Tbsp. whole-grain bread crumbs Total Fat.................... 4.5 g
3 Tbsp. low-fat buttermilk (35% calories from fat)
2-1/4 tsp. minced green onions Protein....................... 45 g
2-1/4 tsp. chopped parsley Carbohydrate............. 13 g
1/4 tsp. Dijon mustard Cholesterol............. 82 mg
1 dash Worcestershire sauce Sodium.................. 270 mg
Black pepper (to taste)
1. Preheat grill or broiler.

2. Combine all ingredients and form into patty.
3. Grill until cooked through (with no pink remaining), 7 to 10 minutes per side.

2 protein, 1/2 dairy, 1 condiment See next page See next page
52
LUNCH
TURKEY BURGER—LEVEL II per serving:

2 Tbsp. whole-grain bread crumbs Total Fat....................... 6 g
3 tsp. minced green onions Protein....................... 60 g
3 tsp. chopped parsley Carbohydrate............. 17 g
1/2 tsp. Dijon mustard Cholesterol........... 107 mg
2 dashes Worcestershire sauce Sodium.................. 351 mg


See previous page 3 protein, 1/2 dairy, 1 condiment See below
TURKEY BURGER—LEVEL III per serving:

2-1/2 Tbsp. whole-grain bread crumbs Total Fat....................... 8 g
3-3/4 tsp. minced green onions Protein....................... 75 g
3-3/4 tsp. chopped parsley Carbohydrate............. 21 g
3/4 tsp. Dijon mustard Cholesterol........... 134 mg
2 dashes Worcestershire sauce Sodium.................. 439 mg


See previous page See above 3-1/2 protein, 1/2 dairy,
2 condiments
LUNCH 5353
BEEF AND BROCCOLI STIR-FRY per serving:
1/4 cup soy sauce Calories (kcal).............466

1/2 red onion, sliced Total Fat..................... 11 g
1 Tbsp. minced garlic
1-1/2 pound top sirloin steak, sliced 1 inch thick (21% calories from fat)
1 Tbsp. sesame oil Protein....................... 46 g
2 Tbsp. rice vinegar Carbohydrate............. 49 g
1 Tbsp. minced ginger
4 cups broccoli florets
8 oz. dried soba noodles Sodium............... 1,591 mg
Serves 4
1. Bring 2 quarts of water to a boil.

2. Meanwhile, heat a small amount of soy sauce in a large sauté pan, add onions and garlic, and sauté until opaque.
3. Add beef and sauté, turning often with tongs, for 7 to 10 minutes. In small bowl, stir together oil, vinegar,
and ginger and add to the sauté mixture.
4. Blanch broccoli in boiling water (or microwave on high, covered and vented, for 2 minutes).
Add to the meat mixture and keep warm.
5. Prepare soba noodles according to package directions. Drain, toss with the beef and broccoli, and serve.

1-1/2 cups = 2 protein, 2 cups = 3 protein, 2-1/2 cups = 3 protein,
1 carbohydrate, 1 vegetable 1 carbohydrate, 1 vegetable 1 carbohydrate, 1 vegetable
LEMON-GARLIC CHICKEN per serving:
1/4 cup fresh lemon juice Calories (kcal).............153

2 Tbsp. molasses Total Fat....................... 4 g
2 tsp. Worcestershire sauce (24% calories from fat)
4 garlic cloves, chopped Protein....................... 21 g
2 lbs. boneless, skinless chicken thighs Carbohydrate............... 8 g
1/4 teaspoon salt Cholesterol............. 86 mg
1/4 teaspoon black pepper Sodium.................. 219 mg
3 lemon wedges
3 parsley sprigs
Serves 3
1. Combine first 4 ingredients in a nonreactive dish and add chicken, turning to coat all sides. Cover and
marinate in refrigerator 1 hour, turning occasionally.
3. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with
cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
4. Bake for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until
chicken is done. Serve with lemon wedges and garnish with parsley, if desired.

6 oz. = 2 protein 8 oz. = 2-1/2 protein 10 oz. = 3 protein
54
DINNER
COLESLAW per serving:
3 cups shredded green cabbage Calories (kcal)...............38

1 cup shredded red cabbage Total Fat......................‹1 g
1 cup julienned jicama
1/2 red onion, finely chopped (4% calories from fat)
2 Red Delicious apples, finely diced Protein......................... 0 g
1/2 cup fat-free mayonnaise Carbohydrate............... 9 g
1/3 cup white vinegar
2 Tbsp. plus 2 tsp. raw sugar
2 Tbsp. plus 2 tsp. Dijon mustard Sodium.................. 171 mg
1-1/2 tsp. caraway seed
1/4 tsp. salt
1 pinch white pepper
Serves 12
1. Combine vegetables and apples in a large bowl and mix well.

2. Combine remaining ingredients in a small bowl and mix well to make dressing.
3. Pour dressing over slaw and toss until evenly coated. Cover tightly and chill before serving.

1/2 cup = 1/2 vegetable 1 cup = 1 vegetable 2 cups = 2 vegetables
DINNER 55
56
PORTION APPROACH
ENERGY BOOSTER
PHASE
2
PHASE 2—ENERGY BOOSTER

PROTEINS 6 servings
DAIRY 2 servings
FRUITS 1 serving
FATS 1 serving
CONDIMENTS 1-1/2 servings

double group.
PORTION APPROACH 57
58
PORTION APPROACH
PHASE
ENERGY BOOSTER
2
DAILY SERVING CHART
= 1 serving

1,800 Calories/Day
2,400 Calories/Day
3,000 Calories/Day
59
PORTION APPROACH 59
PORTION APPROACH
2
During Phase 2, use the following list to determine
which foods to purchase from the grocery store, and
what amount of these foods constitutes one serving.
PHASE
Remember, the foods you choose to incorporate in your ALL LEVELS
diet are up to you—just make sure the portions fit within
ENERGY BOOSTER
the parameters of your determined nutrition level.
FATS
1Tbsp._Flaxseed oil
PROTEINS
Each serving = 100 calories 3 oz._Boneless, skinless, chicken or turkey breast Soy burger_1
1/3 cup_Protein powder Veggie burger_1

1_Bran muffin (2.5 oz) Potato_1 medium
DAIRY PRODUCTS
Each serving = 120 calories 1 oz._Cheese, low-fat Parmesan cheese_1 oz.
cheese or cottage cheese 1 oz._Feta cheese Soy cheese_1 oz.
counts as either a snack or 1 oz._Goat cheese, semisoft Soy milk_8 oz.
60
PORTION APPROACH
FRUITS

1/2 medium_Mango
VEGETABLES
Beets Lettuce
1 serving = 1 cup
cooked vegetables,
Broccoli Mushrooms
vegetable juice,
or vegetable soup
Cabbage Peppers
Cucumber Tomatoes
CONDIMENTS
SNACKS
Double serving = 200 cal.ories 8 oz._Cottage cheese, 1% Cheese, low-fat_1 oz. with crackers_6
1 oz._Dried fruit Cottage cheese, 1%_12 oz.
Note: One portion of low-fat
1/2_P90X Peak Performance Protein Bar Hummus_4 Tbsp. with carrot sticks
cheese or cottage cheese
1 Tbsp._Peanut butter with celery sticks Nuts_1 oz. (almonds, cashews, pecans,
counts as either a snack or 3 cups_Popcorn, light 30 pistachios)
a dairy portion, not both. 1 large_Pretzel, sourdough P90X Peak Performance Protein Bar_1
2 oz._Soy nuts P90X Results and Recovery Formula_12 to 16 oz.
1-1/2 oz._String cheese Soy nuts_4 oz.
1 oz._Turkey jerky String cheese_3 oz.
8 oz._Yogurt, plain nonfat Turkey jerky_2 oz.
2/3 scoop_Shakeology* Yogurt, nonfat fruit-flavored_8 oz.
SHAKEOLOGY
Single
PORTION APPROACH 61
62
MEAL PLAN APPROACH
ENERGY BOOSTER
PHASE
2
GENERAL GUIDELINES
Get the best of both worlds during Phase 2 of your training. To supply your body with additional
energy for midstream performance, these recipes provide a balanced mix of carbohydrates and
proteins. Mouthwatering muffins, meat loaf, and filet mignon are just a few of the appetizing
dishes you’ll find. There are also a variety of salads to keep it light at lunchtime.

MEAL PLAN APPROACH
ENERGY BOOSTER
_Recipe included
LEVEL I
PHASE 2
BREAKFAST SNACK LUNCH SNACK DINNER
DAY 1 1_P90X Peak 1_Shrimp Pasta Pomodoro 8 oz._Cottage 6 oz._Extra-lean burger patty
1cup_Oatmeal Performance cheese, 1% 1-1/2 oz._Low-fat
8 oz._Skim milk Protein Bar melted cheese
1 Tbsp._Beachbody Whey 1_Results and 2 cups_Salad greens w/
Protein Powder Recovery cucumber and tomatoes
1/2 oz._Raisins Formula drink** 2 Tbsp._Dressing (your choice)
1/2 cup_Fresh berries
DAY 2 1_P90X Peak 1_Grilled Chicken Burrito 1 oz._Turkey jerky 6 oz._Halibut

1_Whole wheat bagel Performance 2 Tbsp._Sauce (your choice)
8 oz._Cottage cheese, 1% Protein Bar 1_Artichoke, medium
1_Orange, medium 1_Results and
Recovery
Formula drink**
DAY 3 1_P90X Peak Tuna Roll-Up: 8 oz._Cottage 6 oz._Chicken breast

1_Pear and Granola Muffin Performance 6 oz._Tuna Salad cheese, 1% 2 Tbsp._Sauce (your choice)
8 oz._Nonfat yogurt Protein Bar (see Phase 1 recipes) 2 cups_Mushroom, zucchini,
1 cup_Strawberries, sliced 1_Results and 1_Whole wheat tortilla and onion sauté
Recovery 1/4 cup_Sprouts and 2 Tbsp._Grated Parmesan
Formula drink** diced tomatoes cheese
DAY 4 1_P90X Peak Turkey Breast Sandwich: 8 oz._Nonfat plain 6 oz._Salmon

1_Shakeology P90X-tra Performance 6 oz._Fat-free turkey breast yogurt 2 Tbsp._Green Apple Salsa
Shake* Protein Bar 2 slices_Whole wheat toast 1 cup_Asparagus
1_Banana 1_Results and 1 leaf_Lettuce 2 cups_Salad greens
Recovery 2 slices_Tomato 2 Tbsp._Dressing (your choice)
Formula drink**
DAY 5 1_P90X Peak 1_Chicken Pita 1 oz._Turkey jerky 6 oz._Grilled Ahi

2_Whole wheat waffles Performance Tuna Salad
1/2_Banana, medium Protein Bar 2 Tbsp._Lime-Soy
2 Tbsp._Low sugar maple syrup 1_Results and Vinaigrette
8 oz._Skim milk Recovery
Formula drink**
DAY 6 1_P90X Peak 1_White Bean and 1 Tbsp._Peanut 6 oz._Italian Meat Loaf
6_Egg whites Performance Tuna Salad butter 1 cup_Spinach and
1_Breakfast Potatoes Protein Bar w/ celery romaine salad
8 oz._Cottage cheese, 1% 1_Results and sticks 1-1/2 oz._Mozzarella cheese,
6 oz._Freshed-squeezed juice Recovery cubed
Formula drink** 2 Tbsp._Dressing (your choice)
DAY 7 1_P90X Peak 1_Tangy Orange Chicken 1-1/2 oz._String 6 oz._Filet mignon
3_Pancakes, 3.6 oz Performance Spinach Salad cheese 2 Tbsp._Pear and
2 Tbsp._Low sugar maple syrup Protein Bar 2 Tbsp._Tangy Orange Peppercorn Sauce
1 cup_Blueberries 1_Results and Vinaigrette 1 cup_Portobello mushrooms
8 oz._Skim milk Recovery
1 Tbsp._Beachbody Whey Formula drink**
Protein Powder **Immediately
*For more information on Shakeology, after workout.
please refer to page 15.
MEAL PLAN APPROACH
ENERGY BOOSTER
_Recipe included
LEVEL II
PHASE 2
DAY 1 1_P90X Peak 1_Shrimp Pasta Pomodoro 1 oz._Low-fat 9 oz._Extra-lean burger patty
1cup_Oatmeal Performance cheese 3 oz._Low-fat melted cheese
8 oz._Skim milk Protein Bar 6_Crackers 1_Baked potato, medium
1 Tbsp._Beachbody Whey 1_Results and 3 cups_Salad greens w/
Protein Powder Recovery cucumber and tomatoes
DAY 2 1_P90X Peak 1_Grilled Chicken Burrito 4 Tbsp._Hummus 9 oz._Halibut

1_Whole wheat bagel Performance 1 cup_Gazpacho w/ carrot 3 Tbsp._Sauce
8 oz._Cottage cheese, 1% Protein Bar (see Phase 1 recipes) sticks (your choice)
1_Orange, medium 1_Results and 1_Artichoke, medium
Recovery 1 cup_Wheat berries
Formula drink**
DAY 3 1_P90X Peak Tuna Roll-Up: 3 cups_Light 9 oz._Chicken breast

1_Pear and Granola Muffin Performance 9 oz._Tuna Salad popcorn 3 Tbsp._Sauce (your choice)
8 oz._Nonfat yogurt Protein Bar (see Phase 1 recipes) 1-1/2 oz._String 2 cups_Mushroom, zucchini,
1 cup_Strawberries, sliced 1_Results and 1_Whole wheat tortilla cheese and onion sauté
1 cup_Brown rice
DAY 4 1_P90X Peak 1 cup_Vegetable Soup 8 oz._Nonfat 9 oz._Salmon

1_Shakeology P90X-tra Performance (see Phase 1 recipes) fuit-flavored 3 Tbsp._Green Apple
Shake* Protein Bar Turkey Breast Sandwich: yogurt Salsa
1_Banana 1_Results and 9 oz._Fat-free turkey breast 1 cup_Asparagus
Recovery 2 slices_Whole wheat toast 1_Baked potato, medium
Formula drink** 1 leaf_Lettuce 3 cups_Salad greens
2 slices_Tomato 3 Tbsp._Dressing
(your choice)
DAY 5 1_P90X Peak 1_Chicken Pita 1 oz._Turkey jerky 9 oz._Grilled Ahi

2_Whole wheat waffles Performance 1_Sourdough Tuna Salad
1/2_Banana, medium Protein Bar pretzel 3 Tbsp._Lime-Soy
3 Tbsp._Low-sugar maple syrup 1_Results and Vinaigrette
8 oz._Skim milk Recovery 1_Whole grain roll
Formula drink**
DAY 6 1_P90X Peak 1_White Bean and 1 Tbsp._Peanut 9 oz._Italian Meat Loaf
6_Egg whites Performance Tuna Salad butter 1_Baked potato, medium
1_Breakfast Potatoes Protein Bar w/ celery 3 cups_Spinach and
8 oz._Cottage cheese, 1% 1_Results and sticks romaine salad
6 oz._Freshed-squeezed juice Recovery 1 oz._Dried fruit 3 oz._Mozzarella
Formula drink** cheese, cubed
3 Tbsp._Dressing
(your choice)
DAY 7 1_P90X Peak 1_Tangy Orange Chicken 2 oz._Soy nuts 9 oz._Filet mignon
3_Pancakes, 3.6 oz Performance Spinach Salad 3 cups_Light 3 Tbsp._Pear and
3 Tbsp._Low-sugar maple syrup Protein Bar 3 Tbsp._Tangy Orange popcorn Peppercorn
1 cup_Blueberries 1_Results and Vinaigrette Sauce
8 oz._Skim milk Recovery 1 cup_Portobello
1 Tbsp._Beachbody Whey Formula drink** mushrooms
Protein Powder **Immediately 1 cup_Wild rice 65
*For more information on Shakeology, after workout
MEAL PLAN APPROACH
ENERGY BOOSTER
_Recipe included
LEVEL III
PHASE 2
DAY 1 1_P90X Peak 1_Shrimp Pasta Pomodoro 1 oz._Low-fat 12 oz._Extra-lean burger patty
1cup_Oatmeal Performance 1 cup_Melon cheese 3 oz._Low-fat melted cheese
8 oz._Skim milk Protein Bar 6_Crackers 1_Baked potato, medium
1 Tbsp._Beachbody Whey 1_Results and 1_Sourdough 4 cups_Salad greens w/
Protein Powder Recovery pretzel cucumber and tomatoes
DAY 2 1_P90X Peak 1_Grilled Chicken Burrito 4 Tbsp._Hummus 12 oz._Halibut

1_Whole wheat bagel Performance 1 cup_Gazpacho w/ carrot 4 Tbsp._Sauce (your choice)
8 oz._Cottage cheese, 1% Protein Bar (see Phase 1 recipes) sticks 1_Artichoke, medium
1_Orange, medium 1_Results and 1 oz._Turkey jerky 1 cup_Wheat berries
Recovery 1_Nectarine, medium
Formula drink**
DAY 3 1_P90X Peak Tuna Roll-Up: 1 oz._Almonds 12 oz._Chicken breast

1_Pear and Granola Muffin Performance 12 oz._Tuna Salad 3 cups_Light 4 Tbsp._Sauce (your choice)
8 oz._Nonfat yogurt Protein Bar (see Phase 1 recipes) popcorn 2 cups_Mushroom, zucchini,
1 cup_Strawberries, sliced 1_Results and 1_Whole wheat tortilla and onion sauté
1_Peach, medium 1 cup_Brown rice
DAY 4 1_P90X Peak 1 cup_Vegetable Soup 8 oz._Nonfat 12 oz._Salmon

1_Shakeology P90X-tra Performance (see Phase 1 recipes) fuit-flavored 4 Tbsp._Green Apple Salsa
Shake* Protein Bar Turkey Breast Sandwich: yogurt 1 cup_Asparagus
1_Banana 1_Results and 12 oz._Fat-free turkey breast 3 cups_Light 1_Baked potato, medium
Recovery 2 slices_Whole wheat toast popcorn 4 cups_Salad greens
Formula drink** 1 leaf_Lettuce 4 Tbsp._Dressing (your choice)
2 slices_Tomato
DAY 5 1_P90X Peak 1_Chicken Pita 2 oz._Soy nuts 12 oz._Grilled Ahi

2_Whole wheat waffles Performance 1 cup_Grapes 2 oz._Turkey jerky Tuna Salad
1/2_Banana, medium Protein Bar 4 Tbsp._Lime-Soy
4 Tbsp._Low-sugar maple syrup 1_Results and Vinaigrette
8 oz._Skim milk Recovery 1_Whole grain roll
Formula drink**
DAY 6 1_P90X Peak 1_White Bean and 8 oz._Nonfat 12 oz._Italian Meat Loaf
6_Egg whites Performance Tuna Salad fuit-flavored 1_Baked potato, medium
1_Breakfast Potatoes Protein Bar yogurt 4 cups_Spinach and
8 oz._Cottage cheese, 1% 1_Results and 1 Tbsp._Peanut romaine salad
6 oz._Freshed-squeezed juice Recovery butter 3 oz._Mozzarella cheese,
Formula drink** w/ celery cubed
sticks 4 Tbsp._Dressing (your choice)
DAY 7 1_P90X Peak 1_Tangy Orange Chicken 1 oz._Low-fat 12 oz._Filet mignon

3_Pancakes, 3.6 oz Performance Spinach Salad cheese 4 Tbsp._Pear and
4 Tbsp._Low-sugar maple syrup Protein Bar 4 Tbsp._Tangy Orange 6_Crackers Peppercorn Sauce
1 cup_Blueberries 1_Results and Vinaigrette 1_Sourdough 1 cup_Portobello mushrooms
8 oz._Skim milk Recovery 1 cup_Strawberries, sliced pretzel 1 cup_Wild rice
1 Tbsp._Beachbody Whey Formula drink**
Protein Powder **Immediately
*For more information on Shakeology, after workout.
MEAL PLAN APPROACH
ENERGY BOOSTER
PHASE
2
Balanced in carbohydrates and protein, but still low in fat, these recipes,
including delicious sandwiches, salads, and pasta dishes, will contribute
to a well-rounded long-term eating plan. They’ll give you the resources
you need to boost your energy and help you maintain
GENERAL GUIDELINES the changes you made in Phase 1, and help you realize
your potential in Phase 2.

RECIPES 67
TANGY ORANGE VINAIGRETTE per serving:
8 Tbsp. orange juice Calories (kcal).............118

4 Tbsp. red wine vinegar Total Fat..................... 10 g
2 Tbsp. olive oil (73% calories from fat)
4 small cloves garlic, minced Protein......................... 4 g

2 oz. low-fat Parmesan cheese, grated
Sodium.................. 216 mg
Serves 4
Combine all dressing ingredients in a small bowl and whisk.

See Tangy Orange Chicken Spinach Salad recipe.

4 Tbsp. = 1/2 fat, 1 condiment 5 Tbsp. = 1/2 fat, 2 condiments 6 Tbsp. = 1 fat, 2 condiments
LIME-SOY VINAIGRETTE per serving:
1/2 cup rice vinegar Calories (kcal)...............20

1/4 cup low-sodium soy sauce Total Fat....................... 1 g
1/4 cup fresh lime juice (44% calories from fat)
2 tsp. dark sesame oil Protein......................... 1 g

1 tsp. lemon zest
1 tsp. minced fresh ginger
Sodium.................. 300 mg
2 cloves minced garlic
Serves 8
Combine all ingredients in a blender or food processor and process until smooth.

4 Tbsp. = 1 condiment 3 Tbsp. = 1-1/2 condiments 4 Tbsp. = 2 condiments
68
DRESSINGS
GREEN APPLE SALSA per serving:
3 plum tomatoes, chopped Calories (kcal)...............24

1 cup Granny Smith apples,cored and chopped Total Fat......................‹1 g
1/2 cup cucumber, chopped
1/2 cup corn kernels, chopped (4% calories from fat)
1/2 cup red bell pepper, chopped Protein......................... 1 g
1/4 cup chopped green onions Carbohydrate............... 6 g
1/4 cup chopped red onion
2-1/2 Tbsp. chopped fresh cilantro
1-1/2 Tbsp. fresh lime juice Sodium.................. 163 mg
1 Tbsp. seeded and chopped jalapeño
1 Tbsp. balsamic vinegar
1-1/2 tsp. sugar
3/4 tsp. salt

1/2 tsp. ground black pepper
Serves 16
Combine all ingredients in a bowl, stirring well. Serve at room temperature or chilled.

PEAR AND PEPPERCORN SAUCE per serving:
1 cup orange juice Calories (kcal)...............46

1 Tbsp. flour Total Fat......................‹1 g
2 medium pears (6% calories from fat)
1 Tbsp. Dijon mustard Protein......................... 1 g
1 tsp. crushed peppercorns Carbohydrate............. 11 g
1/4 tsp. ground nutmeg Cholesterol............... 0 mg
Sodium.................... 24 mg
Serves 8
1. In a small saucepan, blend orange juice and flour and bring to a boil. Simmer until reduced to 3/4 cup.
2. Add pears, mustard, peppercorns, and nutmeg and continue cooking for several minutes, stirring until
blended and thickened.

SAUCES 69
PEAR AND GRANOLA MUFFINS per serving:
3/4 cup canned pear nectar Calories (kcal).............227

2 egg whites
Total Fat....................... 5 g
2 Tbsp. vegetable oil
1 Tbsp. lemon juice (19% calories from fat)
1 tsp. grated lemon peel Protein......................... 5 g
1 cup whole wheat flour
1 cup all-purpose flour Carbohydrate............. 43 g
2/3 cup firmly packed brown sugar Cholesterol............... 0 mg
1/2 cup low-fat granola
1 Tbsp. baking powder Sodium.................. 284 mg
1/2 tsp. ground nutmeg
1/2 tsp. salt
Serves 10 1-1/4 cups cored, chopped pear
1. Preheat oven to 350 ° F. Prepare 10 muffin cups by greasing and flouring or lining with paper liners.
2. Whisk together first five ingredients in large bowl to blend.
3. In separate medium bowl, stir both flours and sugar until no sugar lumps remain. Mix in granola, baking
powder, nutmeg, and salt. Add pear; toss to coat.
4. Stir flour mixture into egg mixture until blended (batter will be thick). Divide among muffin cups.
5. Bake until golden brown and tester inserted into center comes out clean (about 20 minutes).
Transfer muffins to rack and cool.

1 muffin = 1 carbohydrate 1 muffin = 1 carbohydrate 1 muffin = 1 carbohydrate
BREAKFAST POTATOES per serving:
1 tsp. olive oil Calories (kcal).............150

1 medium potato, peeled and cut into 1/2-inch cubes Total Fat....................... 5 g
2 mushrooms, chopped (27% calories from fat)
1 Tbsp. chopped onion Protein......................... 3 g

1/4 tsp. garlic salt
Sodium.................. 522 mg
1. Heat oil in medium nonstick skillet over medium heat. Add potatoes and cover. Cook 8 to 10 minutes
or until tender, stirring occasionally.
2. Add remaining ingredients; mix lightly. Cook and stir 5 minutes or until potatoes are lightly browned
and mixture is heated through.

1 carbohydrate 1 carbohydrate 1 carbohydrate,
1/2 vegetable, 1 fat
70
BREAKFAST
CHICKEN PITA—LEVEL I per serving:
6 oz. boneless, skinless chicken breast Calories (kcal).............490

1 whole wheat pita Total Fat..................... 13 g
1-1/2 oz. low-fat feta cheese, crumbled (23% calories from fat)
1/4 cup chopped tomato Protein....................... 52 g
2 Tbsp. chopped red onion Carbohydrate............. 41 g
1/4 cup peeled, chopped cucumber Cholesterol........... 137 mg
1 squeeze fresh lemon juice Sodium.................. 931 mg

1. Grill chicken breast or bake in glass baking dish at 350° F for approximately 20 minutes.
2. Cool chicken and cut into 1-inch cubes.
3. Place chicken in pita and add all other ingredients. Squeeze lemon over top.

2 protein, 1 carbohydrate, 1 dairy See below See next page
CHICKEN PITA—LEVEL II per serving:

1 squeeze fresh lemon juice Sodium.................. 986 mg

See above 3 protein, 1 carbohydrate, 1 dairy See next page
LUNCH 71
CHICKEN PITA—LEVEL III per serving:

1 squeeze fresh lemon juice Sodium............... 1,041 mg

See previous page See previous page 4 protein, 1 carbohydrate,
1 dairy
SHRIMP PASTA POMODORO—LEVEL I per serving:
1 Tbsp. olive oil Calories (kcal).............150

1 Tbsp. chopped garlic Total Fat....................... 5 g
2 Tbsp. fat-free low-sodium chicken or vegetable broth (27% calories from fat)
1/2 cup peeled and diced tomato Protein......................... 3 g
2 oz. whole wheat pasta Carbohydrate............. 25 g
6 oz. uncooked medium shrimp Cholesterol............... 0 mg
2 Tbsp. chopped basil leaves Sodium.................. 522 mg
1. Bring medium pot of water to boil for pasta.

2. Meanwhile, place olive oil and garlic in a large sauté pan and sauté for several minutes until lightly browned.
3. Add chicken broth and tomatoes to sauté pan; simmer for 5 to 10 minutes or until tender.
4. Cook pasta according to directions on package. Drain.
5. Add shrimp to pan and cook for several more minutes, until shrimp are opaque.
Add basil and cooked pasta to shrimp mixture and toss.

2 protein, 1 carbohydrate, See next page See next page
1 vegetable, 1/2 fat
72
LUNCH
SHRIMP PASTA POMODORO—LEVEL II per serving:

1 Tbsp. chopped garlic Total Fat..................... 19 g
1/2 cup peeled and diced tomato Protein....................... 61 g
9 oz. uncooked medium shrimp Cholesterol........... 388 mg

5. Add shrimp to sauté pan and cook for several more minutes, until shrimp are opaque.

See previous page 3 protein, 1 carbohydrate, See below
SHRIMP PASTA POMODORO—LEVEL III per serving:

1 Tbsp. chopped garlic Total Fat..................... 20 g
1/2 cup peeled and diced tomato Protein....................... 80 g
12 oz. uncooked medium shrimp Cholesterol........... 517 mg

5. Add shrimp to sauté pan and cook for several more minutes, until shrimp are opaque.

See previous page See next above 3 protein, 1 carbohydrate,
LUNCH 73
TANGY ORANGE CHICKEN SPINACH SALAD—LEVEL I per serving:

2 cups spinach, stems removed Total Fat..................... 16 g
1/4 small red onion, finely sliced (31% calories from fat)
1 medium tomato, diced Protein....................... 60 g
1/2 cup sliced mushrooms Carbohydrate............. 20 g
4 Tbsp. Tangy Orange Vinaigrette (See recipe on page 68) Cholesterol........... 155 mg
Sodium.................. 404 mg
1. Cook chicken breast as desired and dice.

2. In a large bowl, combine ingredients with dressing and toss.

2 protein, 2 vegetable, 1 fat, See below See next page
1 condiment
TANGY ORANGE CHICKEN SPINACH SALAD—LEVEL II per serving:

1 cup sliced mushrooms Carbohydrate............. 24 g
Sodium.................. 526 mg


See above 3 protein, 2 vegetable, 1 fat, See next page
2 condiments
74
LUNCH
TANGY ORANGE CHICKEN SPINACH SALAD—LEVEL III per serving:

1 cup sliced mushrooms Carbohydrate............. 26 g
Sodium.................. 645 mg


See previous page See previous page 3-1/2 protein, 3 vegetable,
1 fat, 2 condiments
GRILLED CHICKEN BURRITO—LEVEL I per serving:

1/2 cup chopped tomatoes Total Fat..................... 10 g
2 Tbsp. chopped cilantro (23% calories from fat)
2 Tbsp. chopped red onion Protein....................... 44 g
1/2 cup shredded romaine lettuce Carbohydrate............. 27 g
1/8 avocado Cholesterol........... 100 mg
1 Tbsp. low-fat sour cream Sodium.................. 309 mg
1 small whole wheat tortilla
1. Grill chicken breast or bake in a glass baking dish at 350° F for approximately 20 minutes.
Cool and slice thinly.
2. Place tortilla in microwave between 2 paper towels and cook on high for 10 seconds.
3. Remove tortilla and pile chicken, tomatoes, cilantro, onion, lettuce, avocado,
and sour cream in center. Roll into burrito.

2 protein, 1/2 carbohydrate, See next page See next page
1 vegetable, 1 condiment
LUNCH 75
GRILLED CHICKEN BURRITO—LEVEL II per serving:


See previous page 3 protein, 1/2 carbohydrate, See below
GRILLED CHICKEN BURRITO—LEVEL III per serving:


See previous page See above 4 protein, 1/2 carbohydrate,
76
LUNCH
WHITE BEAN AND TUNA SALAD—LEVEL I per serving:

1 cup cooked white beans Total Fat....................... 7 g
1/2 cup chopped green pepper (11% calories from fat)
1/2 cup chopped yellow pepper Protein....................... 63 g
2 Tbsp. chopped green onion Carbohydrate............. 58 g
2 Tbsp. chopped fresh parsley Cholesterol............. 51 mg
1 dash white pepper Sodium.................. 595 mg
1 Tbsp. lemon juice
1 Tbsp. lemon zest
1 tsp. olive oil

1. Place first 6 ingredients in a glass bowl and mix thoroughly.
2. In a separate bowl, mix remaining ingredients until blended and drizzle over salad.

2 protein, 1 carbohydrate, See below See next page
1 vegetable, 1 fat
WHITE BEAN AND TUNA SALAD—LEVEL II per serving:

1 cup cooked white beans Total Fat..................... 12 g
3/4 cup chopped green pepper (19% calories from fat)
3/4 cup chopped yellow pepper Protein....................... 86 g
3 Tbsp. chopped fresh parsley Cholesterol............. 77 mg
1 dash white pepper Sodium.................. 888 mg
2 Tbsp. lemon juice
2 Tbsp. lemon zest
2 tsp. olive oil


See above 3 protein, 1 carbohydrate, See next page
2 vegetable, 1 fat
LUNCH 77
WHITE BEAN AND TUNA SALAD—LEVEL III per serving:

1 cup cooked white beans Total Fat..................... 18 g
1 cup chopped green pepper (27% calories from fat)
1 cup chopped yellow pepper Protein..................... 110 g
3 Tbsp. chopped fresh parsley Cholesterol........... 102 mg
1 dash white pepper Sodium............... 1,181 mg
3 Tbsp. lemon juice
3 Tbsp. lemon zest
1 Tbsp. olive oil


See previous page See previous page 4 protein, 1 carbohydrate,
3 vegetable, 1 fat
78
LUNCH
ITALIAN MEAT LOAF per serving:
1/2 cup diced onions Calories (kcal).............297

2 Tbsp. fat-free low-sodium chicken or vegetable broth Total Fat....................... 3 g
2 Tbsp. minced garlic (8% calories from fat)
1-1/2 lbs. ground turkey breast Protein....................... 45 g
1/2 cup whole-grain bread crumbs Carbohydrate............. 20 g
1/2 cup + 2 Tbsp. low-sodium, low-fat marinara sauce Cholesterol........... 106 mg
2 Tbsp. chopped fresh basil Sodium.................. 410 mg
2 Tbsp. chopped fresh Italian parsley
Serves 4

2. Sauté onions in chicken broth until lightly browned; add garlic and cook 5 minutes more. Remove from heat.
3. When cool, combine in large bowl with ground turkey, bread crumbs, 1/2 cup marinara sauce, basil, and parsley.
Form mixture into a loaf. Shape and place in an ungreased loaf pan.
4. Brush with 2 Tbsp. marinara sauce and bake 30 to 45 minutes, or until cooked through.
5. Drain fat and let cool 20 minutes before cutting into 8 slices.

2 slices (6 oz.) = 3 slices (9 oz.) = 4 slices (12 oz.) =
2 protein, 1 vegetable 3 protein, 1 vegetable 4 protein, 1 vegetable
GRILLED AHI TUNA SALAD—LEVEL I per serving:
6 oz. yellowfin tuna (ahi) Calories (kcal).............352

2 cups arugula leaves Total Fat....................... 8 g
2 Tbsp. soybeans (20% calories from fat)
1/4 cup canned water chestnuts, drained Protein....................... 51 g
1/2 cup cubed papaya Carbohydrate............. 20 g
1 tsp. sesame seeds Cholesterol............. 77 mg
2 Tbsp. Lime-Soy Vinaigrette (see recipe on page 68) Sodium.................... 79 mg
1. Grill tuna for 2 to 4 minutes on each side, depending on your preference for doneness.
2. Cut into thin slices.
3. Arrange arugula leaves on a large plate. Sprinkle soybeans and water chestnuts on top.
4. Add papaya and ahi last. Garnish with sesame seeds and drizzle with dressing.

2 protein, 1/2 fruit, 2 vegetables See next page See next page
DINNER 79
GRILLED AHI TUNA SALAD—LEVEL II per serving:

3 cups arugula leaves Total Fat....................... 9 g
1 tsp. sesame seeds Cholesterol........... 115 mg
3 Tbsp. Lime-Soy Vinaigrette (see recipe on page 68) Sodium.................. 116 mg

See previous page 2 protein, 1/2 fruit, 2 vegetables See below
GRILLED AHI TUNA SALAD—LEVEL III per serving:

4 cups arugula leaves Total Fat..................... 10 g
1 tsp. sesame seeds Cholesterol........... 153 mg
4 Tbsp. Lime-Soy Vinaigrette (see recipe on page 68) Sodium.................. 153 mg

See previous page See above 2 protein, 1/2 fruit,
2 vegetables
80
DINNER
PORTION APPROACH
ENDURANCE MAXIMIZER
PHASE
3
PROTEINS 3 servings
DAIRY 1 servings
FRUITS 3 serving
FATS 1 serving
PHASE 3—ENDURANCE MAXIMIZER

CONDIMENTS 3 servings

double group.
81
82
PORTION APPROACH
1
2
2
PHASE
ENDURANCE
3
2 MAXIMIZER
1 DAILY SERVING CHART
3 = 1 serving
3
1
3
3
1

3
4
1
3
4
1
PORTION APPROACH 83
PORTION APPROACH
3
During Phase 3, use the following list to determine which
foods to purchase from the grocery store, and what amount PHASE
of these foods constitutes one serving. Remember, the
ALL LEVELS
foods you choose to incorporate in your diet are up to you—
just make sure the portions fit within the parameters of
ENDURANCE MAXIMIZER
your determined nutrition level.

FATS
1Tbsp._Flaxseed oil
PROTEINS
Each serving = 100 calories 3 oz._Boneless, skinless, chicken or turkey breast Soy burger_1
1/3 cup_Protein powder Veggie burger_1

1_Bran muffin (2.5 oz.) Potato_1 medium
DAIRY PRODUCTS
Each serving = 120 calories 1-1/2 oz._Cheese, low-fat Parmesan cheese_1 oz.
cheese or cottage cheese 1-1/2 oz._Feta cheese Soy cheese_1-1/2 oz.
counts as either a snack or 1-1/2 oz._Goat cheese, semisoft Soy milk_8 oz.
84
84
PORTION APPROACH
FRUITS
1/2 medium_Mango
VEGETABLES
Beets Lettuce
1 serving = 1 cup
cooked vegetables,
Broccoli Mushrooms
vegetable juice,
or vegetable soup
Cabbage Peppers

Cucumber Tomatoes
CONDIMENTS
SNACKS
Double serving = 200 calories 1 oz._Dried fruit Bean dip_4 Tbsp. with chips_1 oz.
1 medium piece_ Fruit Cheese, low-fat_1 oz. with crackers_6
Note: One portion of low-fat 12_Mini-rice cakes Hummus_4 Tbsp. with carrot sticks
cheese or cottage cheese 1 Tbsp._Peanut butter with celery sticks Nuts_1 oz. (almonds, cashews, pecans,
counts as either a snack or 1 oz._Pita chips 30 pistachios)
a dairy portion, not both. 3 cups_Popcorn, light P90X Peak Performance Protein Bar_1
1 large_Pretzel, sourdough P90X Results and Recovery Formula_12–16 oz.
2 oz._Soy nuts Soy nuts_4 oz.
1-1/2 oz._String cheese String cheese_3 oz.
1 oz._Tortilla chips, low-fat Yogurt, nonfat fruit-flavored_8 oz.
8 oz._Yogurt, plain nonfat
2/3 scoop_Shakeology*
SHAKEOLOGY
Single
PORTION APPROACH 85
86
MEAL PLAN APPROACH
ENDURANCE MAXIMIZER
PHASE
3
GENERAL GUIDELINES
If you’ve been craving those traditional carb favorites like pancakes, pasta, and potatoes, then
welcome to Phase 3. The high-carbohydrate recipes in this section will help keep you energized
during the final stretch. Additionally, there are plenty of great-tasting meat, poultry, and
seafood entrees to ensure fast muscle recovery.

MEAL PLAN APPROACH
BREAKFAST
ENDURANCE MAXIMIZER
_Recipe included
SNACK LUNCH SNACK

LEVEL I
PHASE 3
DINNER
DAY 1 1_Results and 1_Veggie burger 3_Fig Newtons 6 oz._Chicken
1_Blueberry Muffin Recovery 1/2_Whole grain bun 1_Sourdough 2 Tbsp._Apricot Sauce
8 oz._Plain nonfat yogurt Formula drink** 2 cups_Salad greens pretzel 1/2 cups_Baked yam,
1 cup_Berries 2 Tbsp._Dressing (your choice) medium
1 cup_Green beans,
steamed
1/4_Mango
DAY 2 1_Results and 1_Pasta Salad 12_Mini–rice cakes 6 oz._Halibut

2_Whole grain waffles Recovery 1_Frozen fruit bar 2 Tbsp._Mustard Cream
1 Tbsp._Peanut butter Formula drink** Sauce
8 oz._Skim milk 1 cup_Brown rice
1_Banana, medium 2 cups_Spinach, steamed
1 cup_Raspberries
DAY 3 1_Results and 1 cup_Black and White 3 cups_Popcorn, 6 oz._Flank steak, grilled
1_Whole grain roll Recovery Bean Chili light 2 Tbsp._Steak sauce
1/2 cup_Low-fat Formula drink** 2 cups_Salad greens 4 oz._Nonfat frozen 1_Baked potato, medium
ricotta cheese 2 Tbsp._Dressing (your choice) yogurt 1 cup_Onion, zucchini, and
4 slices_Roma tomato stewed tomato sauté
2 tsp._Olive oil 1_Nectarine, medium
1 cup_Cantaloupe pieces
DAY 4 1_Results and 1_Stuffed Baked Potato 1 oz._Dried fruit 6 oz._Mediterranean Shrimp
1/2 cup_Low-fat granola Recovery 2 cups_Salad greens 2 oz._Soy nuts Kebabs
8 oz._Plain nonfat yogurt Formula drink** 2 Tbsp._Dressing (your choice) 1 cup_White rice
1 cup_Strawberries, sliced 1_Orange, medium
DAY 5 1_Results and 1_Grilled Veggie Focaccia 8 oz._Fruit sorbet 6 oz._Chicken

3_Oatmeal Pancakes Recovery 1 cup_Melon pieces 12_Mini–rice cakes 2 Tbsp._Barbecue Sauce
2 Tbsp._Low sugar maple syrup Formula drink** 1 cup_Nonfat baked beans
1 cup_Applesauce 2 cups_Salad greens
2 Tbsp._Dressing (your choice)
DAY 6 1_Results and 1_Spicy Chinese Noodles 1_Sourdough 6 oz._Salmon

8 oz._Cottage cheese, 1% Recovery pretzel 2 Tbsp._Dijonnaise Sauce
1 cup_Pineapple chunks Formula drink** 4 oz._Nonfat frozen 1 cup_Quinoa
2 slices_Whole wheat toast yogurt 1 cup_Broccoli, steamed
2 tsp._Pure fruit jam 1 cup_Grapes
DAY 7 1_Results and 1_Vegetarian Tostada 1_Medium piece 6 oz._Pork Chop with Apple
1_Whole wheat bagel Recovery fresh fruit and Sweet Potato
2 Tbsp._Fat-free cream cheese Formula drink** 1 Tbsp._Peanut 1 cup_Peas
8 oz._Plain nonfat yogurt butter w/ 2 cups_Salad greens
1 cup_Berries celery 2 Tbsp._Dressing (your choice)
sticks
88 **Immediately
after workout.
MEAL PLAN APPROACH
ENDURANCE MAXIMIZER
BREAKFAST
_Recipe included
SNACK LUNCH SNACK

LEVEL II
PHASE 3
DINNER
DAY 1 1_Results and 1_Veggie burger 1 oz._Almonds 9 oz._Chicken
1_Blueberry Muffin Recovery 1_Whole grain bun 1-1/2 oz._String 3 Tbsp._Apricot Sauce
8 oz._Plain nonfat yogurt Formula drink** 3 cups_Salad greens cheese 1_Baked yam, medium
1 cup_Berries 3 Tbsp._Dressing (your choice) 1 cup_Green beans, steamed
1 cup_Melon pieces 3 cups_Salad greens
1/4_Mango
DAY 2 1_Results and 1_Pasta Salad 1 oz._Low-fat 9 oz._Halibut

3_Whole grain waffles Recovery 1 cup_Melon pieces tortilla chips 3 Tbsp._Mustard Cream
2 Tbsp._Peanut butter Formula drink** 4 Tbsp._Bean dip Sauce
8 oz._Skim milk 1_Medium piece 1 cup_Brown rice
1_Banana, medium fresh fruit 3 cups_Spinach, steamed
1_Peach, medium
DAY 3 1_Results and 2 cups_Black and White 3 cups_Popcorn, 9 oz._Flank steak, grilled
1/2 cup_Low-fat Formula drink** 3 cups_Salad greens 8 oz._Nonfat 1_Baked potato, medium
ricotta cheese 3 Tbsp._Dressing (your choice) fruit-flavored 2 cups_Onion, zucchini, and
4 slices_Roma tomato 1 cup_Grapes yogurt stewed tomato sauté
2 Tsp._Olive oil 1_Nectarine, medium
DAY 4 1_Results and 2_Stuffed Baked Potato 1 oz._Pita chips 9 oz._Mediterranean

1/2 cup_Low-fat granola Recovery 3 cups_Salad greens 4 Tbsp._Hummus Shrimp Kebabs
8 oz._Plain nonfat yogurt Formula drink** 3 Tbsp._Dressing (your choice) w/ carrot 1 cup_White rice
1 cup_Strawberries, sliced 1_Orange, medium sticks 3 cups_Salad greens
3 Tbsp._Dressing
(your choice)
1 cup_Melon pieces

3_Oatmeal Pancakes Recovery 1 cup_Tabouli salad 1-1/2 oz._String 3 Tbsp._Barbecue Sauce
3 Tbsp._Low sugar maple syrup Formula drink** 1_Peach, medium cheese 1 cup_Nonfat baked beans
1 cup_Applesauce 6_Crackers 3 cups_Salad greens
8 oz._Skim milk 3 Tbsp._Dressing
(your choice)
1 cup_Fruit salad
DAY 6 1_Results and 1_Spicy Chinese Noodles 1 oz._Almonds 9 oz._Salmon

8 oz._Cottage cheese, 1% Recovery 3 cups_Salad greens 1 oz._Dried fruit 3 Tbsp._Dijonnaise
1 cup_Pineapple chunks Formula drink** 3 Tbsp._Dressing (your choice) 8 oz._Nonfat plain Sauce
2 slices_Whole wheat toast 1 cup_Fruit salad yougurt 1 cup_Quinoa
3 tsp._Pure fruit jam 1 cup_Broccoli, steamed
1 cup_Grapes
DAY 7 1_Results and 1_Vegetarian Tostada 1 oz._Cashews 9 oz._Pork Chop with Apple
1_Whole wheat bagel Recovery 1 cup_Fruit salad 1 oz._Dried fruit and Sweet Potato
2 Tbsp._Fat-free cream cheese Formula drink** 1 cup_Peas
8 oz._Plain nonfat yogurt 3 cups_Salad greens
1 cup_Berries 3 Tbsp._Dressing
(your choice)
**Immediately 89
after workout.
MEAL PLAN APPROACH
BREAKFAST
ENDURANCE MAXIMIZER
_Recipe included
SNACK LUNCH SNACK

LEVEL III
PHASE 3
DINNER
DAY 1 1_Results and 1_Veggie burger 1 oz._Almonds 12 oz._Chicken
1_Blueberry Muffin Recovery 1_Whole grain bun 1 oz._Dried fruit 4 Tbsp._Apricot Sauce
8 oz._Plain nonfat yogurt Formula drink** 4 cups_Salad greens 8 oz._Nonfat 1_Baked yam, medium
1 cup_Berries 4 Tbsp._Dressing (your choice) frozen yogurt 1 cup_Green beans, steamed
1/2 cup_Low-fat granola 1 cup_Melon pieces 4 cups_Salad greens
1/4_Mango
DAY 2 1_Results and 1_Pasta Salad 1 oz._Low-fat 12 oz._Halibut

4_Whole grain waffles Recovery 1 cup_Melon pieces tortilla chips 4 Tbsp._Mustard Cream
2 Tbsp._Peanut butter Formula drink** 4 Tbsp._Bean dip Sauce
8 oz._Skim milk 1_Frozen fruit bar 1 cup_Brown rice
1_Banana, medium 3 cups_Spinach, steamed
1_Peach, medium
DAY 3 1_Results and 2 cups_Black and White 3 cups_Popcorn, 12 oz._Flank steak, grilled
1/2 cup_Low-fat Formula drink** 4 cups_Salad greens 8 oz._Nonfat 1_Baked potato, medium
ricotta cheese 4 Tbsp._Dressing (your choice) fruit-flavored 2 cups_Onion, zucchini, and
4 slices_Roma tomato 1 cup_Grapes yogurt stewed tomato sauté
2 Tsp._Olive oil 6_Crackers 2 oz._Soy nuts 1_Nectarine, medium
DAY 4 1_Results and 2_Stuffed Baked Potato 1 oz._Pita chips 12 oz._Mediterranean

1 cup_Low-fat granola Recovery 4 cups_Salad greens 4 Tbsp._Hummus Shrimp Kebabs
8 oz._Plain nonfat yogurt Formula drink** 4 Tbsp._Dressing (your choice) w/ carrot 1 cup_White rice
1 cup_Strawberries, sliced 1_Orange, medium sticks 4 cups_Salad greens
1 oz._Dried fruit 4 Tbsp._Dressing
(your choice)
1 cup_Melon pieces

4_Oatmeal Pancakes Recovery 1 cup_Tabouli salad 1-1/2 oz._String 4 Tbsp._Barbecue Sauce
4 Tbsp._Low-sugar maple syrup Formula drink** 1_Peach, medium cheese 1 cup_Nonfat baked beans
1 cup_Applesauce 6_Crackers 4 cups_Salad greens
8 oz._Skim milk 3 cups_Popcorn, 4 Tbsp._Dressing
light (your choice)
1 cup_Fruit salad
DAY 6 1_Results and 1_Spicy Chinese Noodles 1_Sourdough 12 oz._Salmon

8 oz._Cottage cheese, 1% Recovery 4 cups_Salad greens pretzel 4 Tbsp._Dijonnaise
1 cup_Pineapple chunks Formula drink** 4 Tbsp._Dressing (your choice) 8 oz._Frozen Sauce
4 slices_Whole wheat toast 1 cup_Fruit salad yogurt 1 cup_Quinoa
3 tsp._Pure fruit jam 1_Medium piece 1 cup_Broccoli, steamed
of fruit 1 cup_Grapes
DAY 7 1_Results and 1_Vegetarian Tostada 1 oz._Cashews 12 oz._Pork Chop with Apple
1_Whole wheat bagel Recovery 1 cup_Fruit salad 1 oz._Dried fruit and Sweet Potato
2 Tbsp._Fat-free cream cheese Formula drink** 1_Sourdough 1 cup_Peas
8 oz._Plain nonfat yogurt pretzel 4 cups_Salad greens
1 cup_Berries 4 Tbsp._Dressing
1/2 cup_Low-fat granola (your choice)
90 **Immediately
after workout.
MEAL PLAN APPROACH
ENDURANCE MAXIMIZER
PHASE
3
Now that your body has become an efficient fuel-burning machine, you’re
ready for an athletic diet that’ll help you push your body to the limit.
These recipes, full of complex carbohydrates, lean protein, and low
fat, will give you the extra push you need to maximize
GENERAL GUIDELINES your endurance and get in the best shape of your life.

RECIPES 91
APRICOT SAUCE per serving:
1/2 cup apricot preserves Calories (kcal)...............56

1/8 cup Dijon mustard Total Fat......................‹1 g
1/4 cup low-sodium soy sauce (3% calories from fat)
Protein......................... 1 g
Sodium.................. 353 mg
Serves 8
In a small bowl, combine all ingredients and blend well.

DIJONNAISE SAUCE per serving:
4 oz. nonfat yogurt Calories (kcal)...............34

4 oz. low-fat mayonnaise Total Fat....................... 2 g
1 tsp. chopped fresh dill Protein......................... 1 g
2 tsp. Worcestershire sauce Carbohydrate............... 3 g
Black pepper (to taste) Cholesterol..............‹1 mg
1 dash Tabasco® sauce Sodium.................... 47 mg
Serves 8
In a small bowl, combine all ingredients and blend well.

92
DRESSINGS
MUSTARD CREAM SAUCE per serving:
4 shallots, peeled and chopped Calories (kcal)...............43

1-1/4 cups fat-free low-sodium chicken or vegetable broth Total Fat......................‹1 g
1-1/4 cups sweet vermouth
1/2 tsp. arrowroot powder (6% calories from fat)
1/2 cup evaporated skim milk Protein......................... 2 g
1/4 cup Dijon mustard Carbohydrate............... 4 g
1/2 tsp. salt
Cholesterol..............‹1 mg
1 dash white pepper
1 Tbsp. chopped chives (for garnish) Sodium.................. 164 mg
Serves 8
1. Lightly coat the bottom of a saucepan with cooking spray and place over medium heat.
2. Add shallots and sauté until tender, using 1/4 cup of broth to deglaze pan as necessary.
3. Stir in remaining broth and vermouth. Simmer until reduced to 3/4 cup.
4. Dissolve arrowroot in a small amount of cold water and add to pan. Stir until slightly thickened.
5. Transfer sauce to a blender. Add evaporated milk, mustard, salt, and pepper and process until smooth.
Garnish with chives.

BARBECUE SAUCE

per serving:
1/4 cup ketchup Calories (kcal)...............16

1/4 cup chili sauce Total Fat......................‹1 g
2 Tbsp. Worcestershire sauce (1% calories from fat)
2 Tbsp. red wine vinegar Protein........................‹1 g
2 tsp. stone-ground mustard Carbohydrate............... 4 g
1 tsp. dark brown sugar Cholesterol............... 0 mg
1 dash cayenne pepper Sodium.................. 128 mg
2-1/2 tsp. crushed garlic
Serves 8
Whisk all ingredients together in a small bowl. Refrigerate until ready to use.

SAuCEs 93
BLUEBERRY MUFFINS per serving:
1-3/4 cups whole wheat pastry flour Calories (kcal).............167

2-1/2 tsp. baking powder Total Fat....................... 1 g
1 cup powdered sugar (2% calories from fat)
3/4 cup low-fat buttermilk Protein......................... 4 g
3 egg whites Carbohydrate............. 40 g
1 cup thawed frozen blueberries (reserve juice) Cholesterol............... 1 mg
Sodium.................. 135 mg
Serves 12
1. Preheat oven to 375° F. Line 12 muffin cups with paper liners.

2. In a small bowl, combine flour, baking powder, and sugar.
3. In a mixing bowl, whisk together buttermilk, egg whites, and 2 Tbsp. of reserved berry juice.
4. Add flour mixture to buttermilk mixture, stirring just to combine. Fold in berries.
5. Spoon batter into prepared muffin cups, mounding slightly. Bake until lightly browned,
about 20 minutes.

1 muffin = 1 carbohydrate 1 muffin = 1 carbohydrate 1 muffin = 1 carbohydrate
OATMEAL PANCAKES per serving:
1/2 cup quick-cooking oats Calories (kcal).............228

1/2 cup low-fat buttermilk Total Fat....................... 5 g
1/2 cup skim milk
1 Tbsp. canola oil Protein......................... 9 g
2 Tbsp. firmly packed brown sugar Carbohydrate............. 37 g
Salt (to taste)
1 tsp. baking powder
1/2 cup whole wheat flour Sodium.................. 468 mg
1/2 cup all-purpose flour
1 tsp. cinnamon
1/2 tsp. baking soda
Serves 4
1. In a medium bowl, combine oats, buttermilk, and milk. Set aside for 15 to 20 minutes to let oats absorb liquid.
2. In a separate bowl, beat together egg whites and oil. Add to oat mixture and mix together well. In small
bowl, combine sugar, salt, cinnamon, baking powder, baking soda, and flour. Stir into oat mixture.
3. Heat a lightly oiled or nonstick griddle over medium-high heat (375 degrees for electric frying pan).
Use 1/8 cup batter per pancake. Turn when tops bubble and edges look cooked. (Turn only once.)

3 pancakes = 1 carbohydrate 3 pancakes = 1 carbohydrate 3 pancakes = 1 carbohydrate
94
94
BREAKFAST
BLACK AND WHITE BEAN CHILI per serving:
1 tsp. canola oil Calories (kcal).............202

1 cup diced onion Total Fat....................... 2 g
2 cups fat-free low-sodium chicken or vegetable broth (8% calories from fat)
6 oz. canned tomato paste Protein....................... 15 g
4 oz. green chilies, chopped Carbohydrate............. 35 g
1 tsp. ground cumin Cholesterol............... 0 mg
16 oz. canned black beans, rinsed and drained Sodium.................. 964 mg
16 oz. canned navy beans, rinsed and drained
Serves 6
1. In a large soup pot, heat oil over medium-high heat. Add onions and cook for 5 minutes.
2. Add broth, tomato paste, chilies, cumin, and beans. Bring to a boil.
3. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally.

1 cup = 1 carbohydrate 2 cups = 2 carbohydrates 2 cups = 2 carbohydrates
GRILLED VEGGIE FOCACCIA

per serving:
1 large portobello mushroom, sliced thinly Calories (kcal).............284

1 large zucchini, sliced thinly Total Fat....................... 9 g
1 large yellow squash, sliced thinly (28% calories from fat)
1-1/2 oz. part-skim mozzarella cheese, sliced Protein....................... 19 g
2 slices focaccia bread Carbohydrate............. 33 g
Sodium.................. 467 mg
Serves 1
1. Grill or broil vegetables for 3 to 5 minutes using olive oil spray.

2. Place mozzarella cheese on one slice of bread, and toast under broiler or in toaster oven
until cheese is melted.
3. Place vegetables on same side as cheese and top with second slice of bread. Serve.

1 carbohydrate, 2 vegetables 1 carbohydrate, 2 vegetables 1 carbohydrate, 2 vegetables
LUNCH 95
STUFFED BAKED POTATO per serving:
1 medium baking potato Calories (kcal).............167

10 oz. frozen chopped spinach Total Fat....................... 1 g
1/2 cup chopped broccoli (2% calories from fat)
1 Tbsp. finely chopped green onions Protein......................... 4 g
1-1/2 oz. low-fat cheddar cheese Carbohydrate............. 40 g
1 dash salt Cholesterol............... 1 mg
1 dash pepper Sodium.................. 135 mg
1 dash garlic powder
(Levels II & III, please double ingredients)
1. Bake potato at 425° F for 45 to 60 minutes, or microwave for about 8 minutes and then
let stand for 3 to 5 minutes.
2. When potato is done, scoop its insides into a small bowl, reserving skin.
3. Add spinach, broccoli, green onions, cheese, and seasonings. Mash.
4. Fill potato skin with mixture and bake in oven 10 minutes longer to blend the flavors.

1 potato = 1 carbohydrate, 2 potatoes = 2 carbohydrates, 2 potatoes = 2 carbohydrates,
1 vegetable, 1/2 dairy 2 vegetables, 1 dairy 2 vegetables, 1 dairy
PASTA SALAD—LEVEL I per serving:
2 oz. pasta Calories (kcal).............500

1 cup broccoli florets, steamed Total Fat..................... 21 g
2 whole green onions, chopped (32% calories from fat)
1 Tbsp. olive oil Protein....................... 17 g
1 cup halved cherry tomatoes Carbohydrate............. 65 g
1/2 tsp. fresh basil Cholesterol............. 28 mg
1/4 tsp. garlic powder Sodium.................. 460 mg

2. While pasta cooks, steam broccoli.
3. In a bowl, combine cooked pasta, broccoli, green onions, olive oil, tomatoes, basil, and garlic powder.
Mix well.
4. Sprinkle with cheese and toss again. Chill before serving.

1 carbohydrate, 2 vegetables, See next page See next page
1 fat, 1/2 dairy
96
LUNCH
PASTA SALAD—LEVEL II per serving:

1 cup broccoli florets, steamed Total Fat..................... 28 g
1-1/2 Tbsp. olive oil Protein....................... 21 g
1 cup halved cherry tomatoes Carbohydrate............. 87 g
1/2 tsp. fresh basil Cholesterol............. 28 mg

3. In a bowl, combine cooked pasta, broccoli, green onions, olive oil, tomatoes, basil, and garlic powder.
Mix well.

See previous page 1-1/2 carbohydrates, 2 vegetables, See next below
1-1/2 fats, 1/2 dairy
PASTA SALAD—LEVEL III

per serving:

1-1/2 cup broccoli florets, steamed Total Fat..................... 35 g
2 Tbsp. olive oil Protein....................... 26 g
1 cup halved cherry tomatoes Carbohydrate........... 111 g
1 tsp. fresh basil Cholesterol............. 28 mg

3. In bowl, combine cooked pasta, broccoli, green onions, olive oil, tomatoes, basil, and garlic powder.
Mix well.

See previous page See above 2 carbohydrates, 2 vegetables,
1-1/2 fats, 1/2 dairy
LUNCH 97
SPICY CHINESE NOODLES—LEVEL I per serving:

2 Tbsp. chunky peanut butter Total Fat..................... 17 g
1-1/2 Tbsp. low-sodium soy sauce (35% calories from fat)
1-1/2 Tbsp. rice vinegar Protein....................... 16 g
1 tsp. honey Carbohydrate............. 56 g
1 dash cayenne pepper Cholesterol............... 0 mg
1 Tbsp. finely chopped green onions Sodium............... 1,056 mg
Fat-free chicken broth (optional)

2. While pasta is cooking, combine peanut butter, soy sauce, vinegar, honey, and cayenne
in a medium saucepan.
3. Add pasta to peanut butter sauce in pan and mix together. If pasta is too dry, add a little fat-free
chicken broth to thin sauce. Garnish with green onions.

1 protein, 1 carbohydrate, 1-1/2 fat See below See next page
SPICY CHINESE NOODLES—LEVEL II per serving:

2 Tbsp. low-sodium soy sauce (33% calories from fat)
2 Tbsp. rice vinegar Protein....................... 25 g
1-1/2 tsp. honey Carbohydrate............. 89 g

3. Add pasta to peanut butter sauce in pan and mix together. If pasta is too dry, add a little fat-free
chicken broth to thin sauce. Garnish with green onions.

See above 1 protein, 1-1/2 carbohydrates, 2 fats See next page
98
LUNCH
SPICY CHINESE NOODLES—LEVEL III per serving:

3 Tbsp. low-sodium soy sauce (28% calories from fat)
3 Tbsp. rice vinegar Protein....................... 29 g
2 tsp. honey Carbohydrate........... 115 g

3. Add pasta to peanut butter sauce in pan and mix together. If pasta is too dry, add a little
fat-free chicken broth to thin sauce. Garnish with green onions.

See previous page See previous page 1 protein, 2 carbohydrate, 2 fats
VEGETARIAN TOSTADA—LEVEL I

per serving:
1 large whole wheat tortilla Calories (kcal).............449

1 cup fat-free canned refried beans Total Fat....................... 7 g
1/4 cup diced tomato (14% calories from fat)
2 Tbsp. diced red onion Protein....................... 22 g
1 cup shredded romaine lettuce Carbohydrate............. 75 g
2 Tbsp. low-fat sour cream Cholesterol............... 6 mg
2 Tbsp. salsa Sodium............... 1,437 mg
1. Place large nonstick frying pan over medium heat.

2. Spray both sides of tortilla with corn oil spray and brown for several minutes
on both sides until crisp.
3. Meanwhile, heat beans in a small saucepan.
4. Remove tortilla from pan. Place on plate and layer with beans, tomato, onion, lettuce,
sour cream, and salsa. Serve.

2 carbohydrates, 1 vegetable See next page See next page
LUNCH 99
VEGETARIAN TOSTADA—LEVEL II per serving:

1/2 cup cooked Spanish-style rice (12% calories from fat)
1/2 cup diced tomato Protein....................... 25 g
3 Tbsp. diced red onion Carbohydrate........... 102 g
2 cups shredded romaine lettuce Cholesterol............... 6 mg
2 Tbsp. low-fat sour cream Sodium............... 1,510 mg
3 Tbsp. salsa

4. Remove tortilla from pan. Place on plate and layer with beans, rice, tomato, onion, lettuce,

See previous page 2-1/2 carbohydrates, 2 vegetables See below
VEGETARIAN TOSTADA—LEVEL III per serving:

1 cup cooked Spanish-style rice (10% calories from fat)
1/2 cup diced tomato Protein....................... 27 g
3 Tbsp. diced red onion Carbohydrate........... 130 g
2 cups shredded romaine lettuce Cholesterol............... 6 mg
2 Tbsp. low-fat sour cream Sodium............... 1,510 mg
3 Tbsp. salsa

4. Remove tortilla from pan. Place on plate and layer with beans, rice, tomato, onion, lettuce,

See previous page See above 3 carbohydrates, 2 vegetables
100
LUNCH
MEDITERRANEAN SHRIMP KEBABS—LEVEL I per serving:
6 shrimp (1 ounce each) Calories (kcal).............349

1/8 red onion, cubed Total Fat..................... 17 g
1/2 zucchini, cut in 1-inch-thick slices (42% calories from fat)
1/4 yellow pepper, seeded and diced Protein....................... 36 g
4 white button mushrooms Carbohydrate............. 14 g
1/4 cup fresh lemon juice Cholesterol........... 259 mg
1 Tbsp. olive oil Sodium.................. 257 mg
1 tsp. oregano
2 metal or wooden skewers
1. Assemble kebabs by alternating vegetables and shrimp, using three shrimp per skewer.
2. In a small bowl, blend lemon juice, olive oil, and oregano to make a marinade.
3. Brush marinade over kebabs; place kebabs on grill for 7 to 10 minutes.
4. Turn and brush with remaining marinade while grilling until vegetables are cooked
and shrimp are opaque.

2 protein, 1 vegetable, 1 fat See below See next page
MEDITERRANEAN SHRIMP KEBABS—LEVEL II

per serving:

1/8 red onion, cubed Total Fat....................... 7 g
1/4 cup fresh lemon juice Cholesterol............... 6 mg
1 Tbsp. olive oil Sodium............... 1,437 mg
1 tsp. oregano

See above 3 protein, 1 vegetable, 1 fat See next page
DINNER 101
MEDITERRANEAN SHRIMP KEBABS—LEVEL III per serving:

1/8 red onion, cubed Total Fat..................... 27 g
1/4 cup fresh lemon juice Cholesterol........... 517 mg
1 Tbsp. olive oil Sodium.................. 513 mg
1 tsp. oregano

See previous page See previous page 4 protein, 1 vegetable, 1 fat
PORK CHOP BAKED WITH APPLE AND SWEET POTATO—LEVEL I per serving:
6 oz. lean boneless pork loin Calories (kcal).............415

1 medium sweet potato Total Fat....................... 8 g
1 medium apple (17% calories from fat)
Pinch cinnamon (optional) Protein....................... 33 g
Pinch salt (optional) Carbohydrate............. 53 g
Pinch black pepper (optional) Cholesterol............. 77 mg
Sodium.................... 80 mg

2. Slice sweet potato thinly. Core apple and slice it into eight pieces.
3. On a large piece of foil, layer sweet potato slices, pork chop, then apple slices.
If desired, sprinkle with cinnamon, salt, and pepper.
4. Wrap well and bake for 40 minutes.

2 protein, 1 carbohydrate, 1 fruit See next page See next page
102
DinnEr
PORK CHOP BAKED WITH APPLE AND SWEET POTATO —LEVEL II per serving:

1 medium sweet potato Total Fat..................... 12 g
Pinch black pepper (optional) Cholesterol........... 115 mg
Sodium.................. 111 mg


See previous page 2 protein, 1 carbohydrate, 1 fruit See below
PORK CHOP BAKED WITH APPLE AND SWEET POTATO—LEVEL III

per serving:

1 medium sweet potato Total Fat..................... 16 g
Pinch black pepper (optional) Cholesterol........... 153 mg
Sodium.................. 142 mg


See previous page See above 4 protein, 1 carbohydrate,
1 fruit
DINNER 103
104
QUICK OPTIONS
CONVENIENCE FOODS
GUIDELINES _Amy’s Kitchen®
If you just don’t have the time to prepare anything more _Weight Watchers® Smart Ones®
elaborate than toast, here are some brands you can _Lean Cuisine®
consider the next time you hit the frozen food section. _Cascadian Farm®
These foods can be used sparingly when needed, but do _Cedarlane® Natural Food
not exceed more than one per day. _Healthy Choice®
Follow the calorie, fat, and sodium guidelines below:
LEVEL I 1,800 CALORIES Up to 400 calories per meal 10 g fat 600 mg sodium
LEVEL II 2,400 CALORIES Up to 600 calories per meal 12 g fat 800 mg sodium
LEVEL III 3,000 CALORIES Up to 800 calories per meal 15 g fat 1,000 mg sodium
Amy’s Kitchen, Weight Watchers, Smart Ones, Lean Cuisine, Cascadian Farm, Cedarlane, and Healthy Choice are registered trademarks of their respective owners.
QUICK AT-HOME DISHES

Try these quick, healthy, and tasty dishes that are a snap to prepare.
SERVING SIZE
Chicken 6 oz. 2 protein
SOFT TACOS Corn tortillas 2 1 carbohydrate
Salsa to taste 1 condiment
Shrimp or chicken 6 oz. 2 protein

Rice 1 cup 1 carbohydrate
STIR-FRY
QUICK OPTIONS
Vegetables 1 cup 1 vegetable

Soy sauce to taste 1 condiment
Tuna 6 oz. 2 protein
Bread 2 slices 1 carbohydrate
TUNA SALAD Salad greens 2 cups 1 vegetable
Fat-free dressing or mayo 2 Tbsp. 1 condiment
Soy or turkey burger 1 2 protein

BURGER Lettuce, tomato, onion to taste 1 vegetable
Ketchup and mustard to taste 1 condiment
105
CALORIE AND GRAM BREAKDOWN
The P90X Nutrition Plan is designed to work without having to worry about a lot of math. The portion plans
keep fiber, vitamins, and minerals high, while keeping cholesterol, sodium, and bad fats low. But if you’re
someone who likes to be a little more DIY with your nutrition, this is the information you’ll need.
If you’re going to build a diet yourself based purely on these numbers, you really need to know what you’re
doing. If you know how to do that, go for it. If not, we recommend using our plans as a base.
CALORIES
PROTEIN CARBS FAT
LEVEL I 1,800 calories 900 calories 540 calories 360 calories
PHASE
FAT SHREDDER
1 LEVEL II 2,400 calories 1,200 calories 720 calories 480 calories
LEVEL III 3,000 calories 1,500 calories 900 calories 600 calories
LEVEL I 1,800 calories 720 calories 720 calories 360 calories
PHASE
ENERGY BOOSTER
2 LEVEL II 2,400 calories 960 calories 960 calories 480 calories
LEVEL III 3,000 calories 1,200 calories 1,200 calories 600 calories
LEVEL I 1,800 calories 360 calories 1,080 calories 360 calories
PHASE 3
ENDURANCE MAXIMIZER
LEVEL II 2,400 calories 480 calories 1,440 calories 480 calories
LEVEL III 3,000 calories 600 calories 1,800 calories 600 calories
To convert those calories into grams, we used the following equations:

1 gram of protein = 4 calories • 1 gram of carbohydrates = 4 calories • 1 gram of fat = 9 calories
106
Keep in mind, your body isn’t a computer. It doesn’t need, nor understand, exact numbers—if your daily
carb, protein, and fat grams aren’t on the nose, it doesn’t matter. In other words, whether you’re counting
percentages, calories, or grams, just get in the ballpark with your macronutrients and you’ll be fine. In fact,
varying nutrients can avoid potential plateaus. Also, keeping a daily log will help you figure out the best ways
to fine-tune your eating.
GRAMS
PROTEIN CARBS FAT
LEVEL I 1,800 calories 225 g 135 g 40 g
PHASE
FAT SHREDDER
1 LEVEL II 2,400 calories 300 g 180 g 53 g
LEVEL III 3,000 calories 375 g 225 g 67 g
PHASE
ENERGY BOOSTER
2 LEVEL II 2,400 calories 240 g 240 g 53 g
PHASE 3
ENDURANCE MAXIMIZER
LEVEL II 2,400 calories 120 g 360 g 53 g

CALORIES AND GRAMS
107
Staying true to the eating approach you’ve 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
DAILY JOURNAL 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 how successful you were for each
specific day.
108
1 week
B REAKFAST SNACK LUNCH SNACK DINNER COMMENTS
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2 week
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DAILY JOURNAL 109

week 3
BREAKFAST SNACK LUNCH SNACK DINNER COMMENTS
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week 4
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110
DAILY JOURNAL
5 week
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6 week
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DAILY JOURNAL 111

week 7
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week 8
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112
DAILY JOURNAL
9 week
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10 week
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DAILY JOURNAL 113

week 11
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week 12
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114
DAILY JOURNAL
13 week
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14 week
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DAILY JOURNAL 115

week 15
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week 16
_MO
_TU
_WE
_TH
_FR
_SA
_SU
116
DAILY JOURNAL
RECIPE INDEX
Apricot Sauce..................................................... 92 Mustard Cream Sauce........................................ 93
Asparagus Soup................................................. 32 Oatmeal Pancakes............................................. 94
Balsamic Vinaigrette.......................................... 28 Pasta Salad—Level I.......................................... 96
Barbecue Sauce................................................. 93 Pasta Salad—Level II......................................... 97
Beef and Broccoli Stir-Fry................................. 54 Pasta Salad—Level III........................................ 97
Black and White Bean Chili................................ 95 Pear and Granola Muffin.................................... 70
Blueberry Muffins.............................................. 94 Pear and Peppercorn Sauce............................... 69
Breakfast Potatoes............................................. 70
Pesto Sauce........................................................ 29
Butternut Squash Soup...................................... 32
Pork Chop Baked with Apple ........................... 102
Cheese Scramble—Level I................................. 38
and Sweet Potato—Level I
Cheese Scramble—Level II................................ 39
Pork Chop Baked with Apple............................ 103
Cheese Scramble—Level III............................... 39
and Sweet Potato—Level II
Chef Salad—Level I............................................ 43
Pork Chop Baked with Apple............................ 103
Chef Salad—Level II........................................... 43
and Sweet Potato—Level III
Chef Salad—Level III.......................................... 44
Red Pepper Soup................................................ 34
Chicken Pita—Level I......................................... 71
Shakeology P90X-TRA—Level I.......................... 35
Chicken Pita—Level II........................................ 71
Chicken Pita—Level III....................................... 72 Shakeology P90X-TRA—Level II........................ 35
Chicken Salad—Level I...................................... 47 Shakeology P90X-TRA—Level III....................... 36
Chicken Salad—Level II..................................... 48 Shrimp Pasta Pomodoro—Level I...................... 72
Chicken Salad—Level III.................................... 48 Shrimp Pasta Pomodoro—Level II..................... 73
Chicken Scramble—Level I................................ 37 Shrimp Pasta Pomodoro—Level III.................... 73
Chicken Scramble—Level II............................... 37 Shrimp Stir-Fry—Level I.................................... 51
Chicken Scramble—Level III.............................. 38 Shrimp Stir-Fry—Level II................................... 51
Chilled Cucumber Soup...................................... 31 Shrimp Stir-Fry—Level III.................................. 52
Coleslaw............................................................. 55 Soy Sausage Muffin............................................ 36
Cumin Vinaigrette.............................................. 28 Spicy Chinese Noodles—Level I......................... 98
Dijonnaise Sauce................................................ 92 Spicy Chinese Noodles—Level II........................ 98
Gazpacho............................................................ 33
Spicy Chinese Noodles—Level III....................... 99
Gravy.................................................................. 30
Spinach Scramble—Level I................................ 40
Green Apple Salsa.............................................. 69
Spinach Scramble—Level II............................... 40
Grilled Ahi Tuna Salad—Level I......................... 79
Spinach Scramble—Level III.............................. 41
Grilled Ahi Tuna Salad—Level II........................ 80
Grilled Ahi Tuna Salad—Level III....................... 80 Steak and Arugula Salad—Level I...................... 44
Grilled Chicken Burrito—Level I........................ 75 Steak and Arugula Salad—Level II..................... 45
Grilled Chicken Burrito—Level II....................... 76 Steak and Arugula Salad—Level III.................... 45
Grilled Chicken Burrito—Level III...................... 76 Stuffed Baked Potato......................................... 96
Grilled Veggie Focaccia...................................... 95 Tangy Orange Chicken Spinach Salad—Level I...... 74
Honey-Chile Sauce............................................. 30 Tangy Orange Chicken Spinach Salad—Level II..... 74
Island Pork Tenderloin....................................... 49 Tangy Orange Chicken Spinach Salad—Level III.... 75
Island Pork Tenderloin Salad—Level I.............. 49 Tangy Orange Vinaigrette................................... 68
Island Pork Tenderloin Salad—Level II............. 50 Tuna Salad—Level I........................................... 46
Island Pork Tenderloin Salad—Level III............ 50 Tuna Salad—Level II.......................................... 46
Italian Meatloaf.................................................. 79 Tuna Salad—Level III......................................... 47
Lemon-Dill Sauce............................................... 31
Turkey Burger—Level I...................................... 52
Lemon-Garlic Chicken....................................... 54
Turkey Burger—Level II..................................... 53
Lime-Soy Vinaigrette......................................... 68
Turkey Burger—Level III.................................... 53
Mango-Ginger Sauce.......................................... 29
Mediterranean Shrimp Kebabs—Level I.......... 101 Vegetable Soup.................................................. 34
Mediterranean Shrimp Kebabs—Level II......... 101 Vegetarian Tostada—Level I.............................. 99
Mediterranean Shrimp Kebabs—Level III........ 102 Vegetarian Tostada—Level II........................... 100
Miso Soup........................................................... 33 Vegetarian Tostada—Level III.......................... 100
Mushroom Omelet—Level I............................... 41 White Bean and Tuna Salad—Level I................. 77
Mushroom Omelet—Level II.............................. 42 White Bean and Tuna Salad—Level II................ 77
Mushroom Omelet—Level III............................. 42 White Bean and Tuna Salad—Level III............... 78
117
Diet Designs is a registered trademark of Diet Designs, Inc; Twinkies is a registered trademark of Hostess Brands, Inc; Tabasco is a registered
trademark of McIlhenny Company.
INSNUTDP90X Rev. 5/11/12
WARNING: Consult with a healthcare professional before beginning any exercise program or using any supplement, nutrition, or meal replacement
program, especially if pregnant, breast feeding, providing to a child, or if you have any other unique or special needs or restrictions. Keep out of
reach of children or others who may require supervision.
Please foilow all enclosed safety and other instructions before beginning this program or using any supplement or meal replacement program.
© 2012 Beachbody, LLC. All rights reserved. Distributed by Beachbody, LLC, Santa Monica, CA 90404. Beachbody, LLC, is the owner of the P90X,
P90X+, SuperGym, Power 90, Project:You! Type 2, Slim in 6, Bring It!, Results and Recovery Formula, E&E Energy and Endurance, Shakeology,
Beachbody, and Team Beachbody trademarks, and all related designs, trademarks, copyrights, and other intellectual property.
If you are a member of the Team Beachbody® community, contact your Coach for information and support or log in at TeamBeachbody.com/P90X.
For Beachbody and Team Beachbody Customer Service, please go to Beachbody.com.

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Nutrition Plan

EATING FOR POWER PERFORMANCE

INTRODUCTION PHASE 1: FAT SHREDDER

A Note from Steve Edwards........................ iii Portion Approach.......................................17

The 3 Phases............................................... 1 Meal Plan Approach...................................23

3 Approaches to Achieving Your Goal........... 3 PHASE 2: ENERGY BOOSTER

Body Fat Target........................................... 4 Daily Serving Chart.....................................59

GENERAL GUIDELINES Recipes......................................................67

Toss the Junk!............................................. 7 Approved Food List.....................................84

Drink Water................................................. 8 QUICK OPTIONS

Recalculating Your Calories........................ 9 Convenience Foods...................................105

Low-Fat Cooking Techniques......................10 CALORIE AND GRAM BREAKDOWN...................106

Shakeology.................................................14 RECIPE INDEX—ALL LEVELS.......................... 117

WHY THE P90X® NUTRITION PLAN LOOKS DIFFERENT FROM OTHER

E N D U R ANCE M AXI M I ZER

The nutritional proportions for each of the 3 plans are as follows:

PHASE 2 Maintain Phase 1 changes with additional

PHASE 3 Support peak physical performance and

ENDURANCE MAXIMIZER This phase should be earned. It’s an athletic

DETERMINE YOUR PHASE

This approach is designed for those who don’t have a lot of

DETERMINE YOUR APPROACH

BODY FAT TARGET

FIT RANGE ATHLETE RANGE ELITE ATHLETE RANGE

MEN 14–17% 10–13% 4–9%

WOMEN 21–24% 16–20% 12–15%

basically the number of calories you need to breathe, pump

Example: A 6-foot, 180-pound man 1,800–2,399 1,800 calories/day LEVEL I

WHY DIET MATTERS

Another reason diet matters is metabolism. A nutrient-dense,

Success in P90X comes to those who eat early and often.

okay, let’s get started.

TOSS THE JUNK!

Yes, we mean it. Throw it away!

The number-one obstacle to success is underestimating

OTHER “DON’TS” THAT CAN DERAIL YOUR DIET INCLUDE:

_ Skipping meals and eating off schedule.

_ Following fads and trends, like over­emphasizing

_ Not planning your food choices ahead.

_ Skimping on fruits and vegetables, your natural

Drinking enough water is a vital

P90X HYDRATION SCHEDULE

12 oz. water 2 hours prior to exercise

PASTA AND NOODLES

GRILLING, BAKING, AND POACHING

_Beans/lentils/soybeans _Nonfat yogurt

*These statements have not

P90X ® PE AK HE ALTH FORMUL A

E&E ENERGY AND ENDUR ANCE ™ PRE WORKOUT FORMUL A

E&E Energy and Endurance will help you:*

NOW AVAILABLE IN 3 DELICIOUS FLAVORS:

To learn more, contact your Team Beachbody Coach or visit Shakeology.com.

Follow Shakeology on:

PHASE 1—FAT SHREDDER

Important Note on Snacks:

PHASE 1—FAT SHREDDER

PORTION APPROACH FOODS LIST

CARBOHYDRATES GRAINS LEGUMES POTATOES

Note: One portion of low-fat 1 cup_Cottage cheese, 1% Skim milk_8 oz.

_ Following fads and trends, like overemphasizing

_ Skimping on fruits and vegetables, your natural

DAY 2 1_P90X Peak 1_Shrimp Stir-Fry 1-1/2 oz._String 6 oz._Turkey

DAY 3 1_P90X Peak 1_Chicken Salad 2 oz._Soy nuts 6 oz._Halibut

DAY 5 1_P90X Peak 6 oz._Turkey Burger 8 oz._Cottage 6 oz._Swordfish

DAY 7 1_P90X Peak 1_Tuna Salad 8 oz._Cottage 6 oz_Lemon-Garlic

DAY 2 1_P90X Peak 1_Shrimp Stir-Fry 3 oz._String 8 oz._Turkey

DAY 3 1_P90X Peak 1_Chicken Salad 4 oz._Soy nuts 8 oz._Halibut

DAY 5 1_P90X Peak 8 oz._Turkey Burger 12 oz._Cottage 8 oz._Swordfish

DAY 7 1_P90X Peak 1_Tuna Salad 12 oz._Cottage 8 oz_Lemon-Garlic

DAY 2 1_P90X Peak 1_Shrimp Stir-Fry 3 oz._String 10 oz._Turkey

DAY 3 1_P90X Peak 1_Chicken Salad 4 oz._Soy nuts 10 oz._Halibut

DAY 5 1_P90X Peak 10 oz._Turkey Burger 12 oz._Cottage 10 oz._Swordfish

DAY 7 1_P90X Peak 1_Tuna Salad 12 oz._Cottage 10 oz_Lemon-Garlic

1. Sauté onions and garlic in 1/4 cup of chicken broth.