Edits and Changes

 

As much as we try to make our meal plans perfect, we are humans, and sometimes there are errors. Below are the changes we’ve noticed that need to be made. If you have a physical copy, you can update with a pen.

FALL 2019

Page 153 - Pepperoni Pizza Pinwheels - add 3 Tbs. of the nutritional yeast to the dough. 1 Tbs. over the broccoli 

Page 171 - Salsa Verde Chicken Burritos cook rice according to step 1 (ignore step #2).

Page 173 - Beef & Broccoli Stir Fry add the marinade to veggies while cooking

SUMMER 2019

Peach Cobbler Overnight Oats recipe is in index but removed from the book. The recipe can be found HERE.

SPRING 2019

Page 19 - Week 1 grocery list; Remove Flatout Wraps from grocery list (or freeze until needed in week 4).

Page 21 - Week 2 grocery list; should be 2 1/2 cups cranberries (instead of 1)

Page 53 - Chocolate Protein (or you can use vanilla!)

Page 97 - Almond Joy Bites: Change macros: 110 cals / 6.5F / 11C / 3.5P / Change choc chips to 2 Tbs. / Change oats to 2 cups 

Page 105 - Coconut Bliss Bites requires 2 servings of protein (not 1)

Page 159 - Zesty Spring Chicken Salad 25 oz raw equates to 20 oz cooked (not 32)

Page 179 - Caprese Chicken Salad divide salad dressing by 10 (not 4) and should be 10 Tbs balsamic vinegar instead of 5 Tbs.

Page 191 - Pesto Cream Spaghetti should be 10 oz uncooked. 14oz cooked is correct measurement.

Food Prep Guide: Broccolini & Broccoli Instructions: Preheat oven to 400 degrees. Chop broccoli or broccolini into florets. Place on a baking sheet lined with parchment paper. Spread out into a single layer and spray the tops with zero calorie spray. Sprinkle with sea salt. {it’s great with onion powder and garlic too!} • Bake 15-20 minutes until tender. Serve warm or store in the fridge.

WINTER 2019

Updated physical copy index CLICK HERE

Sweet Potato Pie should be baked at 350 degrees F

Balsamic Chicken Salad - sweet potatoes should be raw then divided by 4 once cooked.

FALL 2018

Page 17 - Week 1 grocery list: add avocado to grocery list

Page 17 - If you did NOT grocery shop for sample week, add Beef Sandwich ingredients from page 72

Page 20 - Week 2 grocery list: add Bolthouse Cilantro Avocado Dressing

Page 20 - Week 2 grocery list: should be 2 cups of sugar snap peas, 2 cups of water chestnuts, 16 oz steak

Page 38 - Cookie Crumb Granola Parfait: should be 32 grams of Cookie Crumb Granola

Page 47 - Apple Crumb Muffin & Vanilla Shake: should be 1/2 CUP of almond milk

Page 55 - Hot Apple Pie Oats: should be 16 g of protein powder

Page 68 - Taco Soup: should be crushed tomatoes in directions

Summer 2018

Page 20 - Week 2 grocery list: add 4 TBSP of pecans

Page 48 - Fruit & Froyo Bark: should be 4 servings instead of 1

Page 52 - PB Fit Bites: should be 1.5 cups of Kodiak Cake mix OR oats

Page 55 - German Pancakes: should be “blend on low”

Page 91 - Asian Rice Bowl: should be 1 1/3 Cups of cooked rice

Page 95 - Chicken Burrito Bowl: should be 1 cup of cooked rice

Page 107 - Taco Fries: should be 30 oz of potatoes instead of 10 oz

Spring 2018

Page 80 - Mediterranean Meatball Gyro: add 400 grams of pineapple

TREATS

Page 13 - Orange Chia Seed Bread add 1 Tbs. Chia Seeds

Page 118 - Almond Joy Bites: Change macros to: 110 cals / 6.5F / 11C / 3.5P / Change choc chips to 2 Tbs. / Change oats to 2 cups

Page 127 - Gingersnap Energy Bites should be 13 C  (not 1)

 
Erika Peterson