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P90X2 Nutrition Guide

As you all may know I am doing P90X2 right now and I am on my 2nd week. And already I have lost 6 pounds! I am following the Fat Shredder Phase and I thought I’d share some of my favorite recipes with you, so you can see what a day in the life of Melinda’s diet looks like :) Now just so you know these recipes taste amazing and just because they are part of a nutrition guide doesn’t mean they taste awful!! I was actually shocked the first time I put all of these different meals in my mouth for the first time! They are loaded with flavor and leave you feeling comfortable until your next meal!!! Which is awesome for me since doing this program has jump started my metabolism!!

Favorite Breakfast Recipes:

Tomato Pesto Egg white Omelet: Serves 1/138 calories

1/8 cup finely chopped fresh basil leaves

1 garlic clove,finely chopped

1 roma tomato chopped

1 tsp olive oil

3 egg whites

1 Tbsp shredded parmesan cheese

1. Whisk egg whites and set aside.

2. Place olive oil in a small skillet and preheat over medium heat. Add garlic, basil and tomato and sauté for 2-3 minutes

3.Add egg whites and cook for about 1 minute, then gently lift edge of omelet and allow liquid to flow underneath. Cook an additional minute or two and flip. Cook for 1 more minute.

4. Add cheese, fold in half and slide onto plate. ENJOY!!

Whole Wheat Crepes Florentine: serves 1/ 241 calories

For Crepes:

3/4 cup water

1/2 cup whole wheat pastry flour

1/4 cup low fat 1% milk

1 egg white

1 tsp olive oil

1 pinch salt

non stick cooking spray

For Crepe Filling:

1/4 cup diced onion

1/4 cup chopped raw chicken breast

1/4 cup frozen spinach, thawed and drained

1 tsp olive oil

3 egg whites

1 Tbsp low fat shredded mozzarella


1.Whisk first 6 ingredients together until smooth. Cover and refrigerate 1-8 hours.

2.Spray a small frying pan with cooking spray and heat over medium heat

3.Pour 1/4 cup of batter into pan and spread thin by tilting pan in a circular motion. Cook 2-3 minutes until crepe begins to brown around edges and top is covered in bubbles. Flip and cook an additional 1-2 minutes until crepe is no longer wet in the center,but is still moist.

4. Yield 6-8 crepes. Leftover crepes can be stored in a plastic bag in the fridge for up to 1 week and reheated in a frying pan.

Crepe filling:

Place olive oil in a medium frying pan and preheat over medium heat.then add onion and chicken and sauté until chicken is fully cooked.

Add egg whites and spinach. Cook, scrambling until eggs are no longer runny.

Add cook egg mixture and cheese to crepe, roll up and serve hot. (I serve 3 at a time)

Snack Recipes:

Of course Shakeology is my #1 favorite snack recipe, but I’m also going to add one of my favorite salad recipes they have along with a few soups. Remember you should have two snacks a day along with your 3 main meals.

Cocoa Beef and Mushroom Salad:Serves 1/ 197 calories

1 Tbsp unsweetened cocoa powder

1 tsp ground red pepper ( if you don’t like spicy cut this out)

1-4oz filet mignon (or any lean beef)

1/2 cup beef broth

1 small can sliced mushrooms(drained)

1 Tbsp olive oil

2 Tbsp balsamic vinegar

2 cup chopped romaine lettuce

1.Mix cocoa powder and red pepper together on a small plate. coat both sides of meat in the mixture.

2. Heat a small skillet over medium-high heat. Place beef in skillet and sear for about 2 minutes on each side.

3. Add beef broth and simmer for 6-10 minutes, depending on how rare you like your meat. Remove meat and set aside on a cutting board.

4. Add mushrooms, olive oil, and vinegar to broth in skillet and simmer until warm

5. Arrange romaine on plate. Slice beef into thin slices and lay on top of lettuce. Top with mushrooms and pan juices. serve warm.

Chicken and White bean soup: Serves 6/ 180 calories

2 tsp olive oil

1 large onion chopped

2 stalks celery chopped

1/4 tsp dried rosemary

1/4 tsp dried sage

1 32oz carton low sodium chicken broth

1 cup water

12 oz boneless skinless rotisserie-roasted chicken (I buy my own whole chicken and bake in oven) white chicken meat shredded

1 can white beans rinsed and drained

1.Place olive oil in a large stockpot over medium heat, add onion and celery and cook until onion is translucent.

2. Add rosemary and sage and cook for 30 seconds.

3.Add broth,water,chicken, and white beans. Simmer for 15-20 minutes

4.Ladel into bowls and serve hot

Seafood Gazpacho: Serves4/270 calories

1 cup chopped cucumber, skin on, seeds removed

1 red bell pepper, cleaned and roughly chopped

1 orange bell pepper, cleaned and roughly chopped

4 roma tomatos, chopped

1 small red onion, cleaned and roughly chopped

2 cloves of garlic minced

3 cups low sodium tomato juice

2 Tbsp olive oil

1/4 cup red wine vinegar

1 pinch salt

1 Tbsp ground black pepper

1 lb large shrimp, cleaned,shelled, and boiled

Cilantro (to taste)

1.Place first 6 ingredients into a food processor or blender and pulse until all vegetables are about uniform size

2. Add tomato juice, oil, vinegar and pulse until well combined

3. Season with salt and pepper

4.Transfer soup to a large soup bowl and cover and place into fridge for at least 1 hour to allow flavors to marry.

5.While soup is chilling, chill shrimp. When ready to serve, slice the shrimp lengthwise.

6.Portion soup into soup bowls and lay 1/4 of shrimp on each portion. Garnish with cilantro if desired.

Favorite Dinner Recipes:

Bruschetta Chicken: Serves 4/ 201 calories

Salsa topping:

6 medium roma tomatoes, seeded and chopped

1/4 cup finely chopped fresh basil

1/2 tsp sea salt

3 cloves fresh garlic, minced

1 Tbsp balsamic vinegar

1/4 tsp freshly ground black pepper

1 Tbsp olive oil

Chicken Breast:

1 Tbsp chopped fresh oregano

1 Tbsp chopped fresh basil

1/2 tsp chopped fresh thyme

1 tsp chopped fresh parsley

2 Tbsp lemon juice

1 Tbsp olive oil

1/2 tsp garlic powder

1/2 tsp ground black pepper

1/4 tsp sea salt

4 skinless boneless chicken breast

For Salsa:

1.Combine all ingredients in a medium bowl. Cover and chill in fridge until ready to serve.

For Chicken Breast:

1.Combine all ingredients in a large ziplock plastic bag.Add chicken. Shake to distribute well, seal, and put in fridge to marinate for at least an hour.

3. Preheat oven to 350 degrees.

4.Remove chicken from bag and discard marinade

5.Place chicken in a glass baking dish, cover with foil and place in oven for 30-40 minutes or until chicken is fully cooked!!

6. Serve with salsa on top, garnish with fresh basil leaves.

Chicken Salad Pita Pocket: Serves 1/307 calories

4 oz baked chicken breast chopped into 1/2 inch cubes

1 Tbsp fat free mayo

1 celery stalk chopped

1 Tbsp chopped onion

1/2 tsp curry powder

1/2 tsp dijon mustard

Salt and pepper (to taste)

2 Tbsp chopped apple or raisins(optional)

1/2 whole wheat pita

shredded lettuce

1. Combine first 8 ingredients in a bowl and mix well

2. Spoon into pita and top with lettuce.

Individual Meat Loaves: Serves 4/208 calories

2 large egg whites

1/2 cup quick cooking oats

2 Tbsp worchestershire sauce

1/2 tsp garlic powder

2 Tbsp ketchup

1/4 tsp salt

1/4 tsp ground black pepper

1 pound ground lean chicken or turkey breast

3 Tbsp minced onion

1 small can tomato sauce

Nonstick cooking spray

1.Preheat oven to 350 degrees

2. In a large bowl beat egg whites well with a whisk

3.Stir in oats, worchestershire, garlic powder, ketchup,salt, and pepper.

4.Add ground meat and onion and mix well

5.Divide meat mixture into 4 equal loaves, shaping into an oval shaped loaf

6.Lightly spray a foil lined rimmed baking pan with cooking spray. Place loaves on prepared baking pan and cover each with the tomato sauce.

7. Bake 30-40 minutes or until cooked through.

I have so many more that I still have to try out that I will definitely be sharing with you. So try out these so far and let me know what you think! I love to hear what you think and if there is anything you would change!!!!

If you’re interested in purchasing P90X2 or want to learn more about it shoot me an email to






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