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2 Weeks of Fresh, Slimming Meals for You!

Your summer’s a breeze with our easy 14-day meal plan. We’ve done the work so you can eat clean and slim down with no calorie counting involved!

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Summertime barbecues and get-togethers are in full swing, which means you’re looking for party-worthy finger food that gives you more time outdoors and less of it in the kitchen. But don’t let sometimes-fattening summer fare weigh you down! With our Clean Eating Two-Week Meal Plan, you’ll get all your favorite summertime foods – think creamy pasta salads and seven-layer dips and chips – without the excess calories and guilt.

And don’t worry, there’s no sacrificing here! Let our meal plan fill you up with satisfying breakfasts – such as French toast! – lunches and dinners, plus two nutritious snacks a day, all within a healthy daily range of calories that will keep your metabolism humming and your tummy happy. And as a bonus for you, we’ve taken your heart to, well, heart, by loading up on cardio-friendly omega-3 fatty acids, found in abundance in fish, walnuts, dark leafy greens and flaxseeds. Not only have omega-3s been shown to help lower cholesterol and blood pressure, but the healthy polyunsaturated fats may also help protect against memory loss and depression – not to mention they may help improve your skin!

Get Ahead on Sunday for Faster Meals All Week

Follow our easy, make-ahead guide to prep as much as you can each Sunday before the week begins. Save it all in containers, zip-top bags or bowls covered in plastic wrap until needed.

Week 1 Sunday Prep:

Eggs: Hardboil 2 eggs and refrigerate unpeeled in water.

Fresh garlic: Wrap and refrigerate each minced clove separately.

Red onion: Chop ¼ red onion, mince 1⁄8 red onion and thinly slice 1⁄8 red onion into 1-inch-long pieces; refrigerate each portion separately.

Yellow onion: Mince 1⁄8 yellow onion and refrigerate.

Lemons: Juice 3 lemons and refrigerate.

Chicken: Bake 3 oz chicken and refrigerate.

Rice: Cook 1 cup rice (yields 3 cups cooked) and freeze in 1-cup portions; allow 12 hours to thaw in refrigerator.

Week 2 Sunday Prep:

Fennel: Trim and slice ½ bulb and refrigerate. (Tip: For maximum freshness, store in a zip-top bag, squeeze out air and seal tightly.)

Fresh ginger: Peel and mince 2 ¼-inch pieces plus 1 tsp; refrigerate each portion separately.

Fresh garlic: Mince 7 cloves garlic; refrigerate each minced clove separately.

Yellow onion: Chop ½ onion and refrigerate.

Lemons: Juice 3 lemons and refrigerate.

Download the Meal Plan & Shopping List here


  • Tuna & Brazil Nut Burgers
  • Summer Pasta Salad
  • Seven-Layer Bean Dip with Fresh Tortilla Chips
  • Slow-Cooker Pork with Peach BBQ Sauce, Slaw & Greens