Sample One-Day 60day Challenge Meal Plan

Some of the biggest misconceptions around healthy eating is that there’s no variety and you regularly feel deprived. With our 60day Challenge, we try to break through this misunderstanding by serving up hundreds of healthy recipes that utilize real, whole foods and that are both appealing to your taste buds and easy to make.

Our meal plan is one of the most popular resources that participants receive when they sign up for the 60day Challenge — and for good reason. The recipes are created by our team of dietitians and fitness professionals who live a healthy way of life themselves and want to make it super achievable for their clients and participants. They have years of experience making balanced meals taste great — including many times taking healthier spins on favorite dishes.

Check out a sample day from our 60day Challenge Meal Plan below. If you’re looking for a little more variety with your nutrition or accountability with your fitness plan, you can sign up for our next challenge.

Breakfast

Mediterranean Egg Cups​

Makes six servings​ (2 egg cups per serving)
Prep time: 10 minutes
Cook time: 35 minutes

Ingredients

• Coconut oil cooking spray​
• 1 tbs. coconut oil​
• 1/4 medium yellow onion, chopped​
• 1/2 red bell pepper, diced​
• 2 tbs. garlic ​
• 1/2 cup mushrooms, diced​
• 1/2 lb. ground turkey​
• 3 oz. sun-dried tomatoes, chopped​
• 2 cups spinach​, chopped
• 1/2 cup feta cheese, crumbled​
• 1 tbs. Italian seasoning​
• 8 eggs​

Directions

1. Preheat the oven to 350 degrees F.​
2. Spray a 12-muffin tin with coconut oil cooking oil spray.​
3. Heat the coconut oil over medium heat. Add the onions and red pepper, stirring to cook for three to four minutes. Add the garlic and mushrooms, cooking for four additional minutes.​
4. Add the ground turkey and sauté until fully cooked.​
5. Add the sun-dried tomatoes and spinach, cooking until the spinach is fully incorporated and wilted into the mixture. Stir in the feta and remove from heat.​
6. Evenly divide the turkey mixture into the muffin tin.​
7. In a liquid measuring cup, beat the eggs until fully combined. Evenly pour the eggs over the turkey mixture.​
8. Bake for 25 minutes. Serve immediately or store in the refrigerator for three to four days.

Nutritional Info: Calories: 305 | Protein: 26 | Fat: 19 | Carbs: 7​

Lunch

Southwest Fajita Bowl

Makes four servings ​
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients

• 1 tbs. coconut oil​
• 1 clove garlic, minced​
• 1/2 yellow onion, finely sliced​
• 1 red bell pepper, finely sliced​
• 1 yellow bell pepper, finely sliced​
• 1/2 cup frozen corn kernels​
• 1/2 cup low sodium chicken broth​
• 1 lb. cooked, shredded chicken​
• 1/2 cup cherry tomatoes, diced​
• 1/2 cup black beans (drained and rinsed)​
• Optional toppings: fresh cilantro, avocado, and lime​

For the Fajita Seasoning ​

• 1 tbs. chili powder​
• 3/4 tbs. cumin​
• 1/2 tsp. onion powder​
• 1/4 tsp. garlic powder​
• 1/4 tsp. red pepper flakes​
• 1/2 tsp. oregano​
• 1/2 tsp. salt​
• 1 tsp. pepper ​
• 1/4 tsp. cayenne pepper (optional) ​

​Directions

1. In a large pot over medium heat, add the coconut oil. When melted, add the garlic and sauté for one minute. Add the onion and peppers, cooking for three to four minutes. Add the corn kernels and cook for an additional minute. ​
2. Add the chicken broth and fajita seasoning and stir well to combine. ​
3. Bring the mixture to a boil over high heat and then reduce the heat to medium-low and cover with a lid.​
4. Remove from heat and stir in the shredded chicken, cherry tomatoes, and black beans. ​
5. Top with fresh cilantro, avocado, and a squeeze of lime if desired.

Nutritional Info: Calories: 310 | Protein: 30 | Fat: 7 | Carbs: 37​

Dinner

Honey-Glazed Salmon With Veggies and Rice

Makes four servings​
Prep time: 5 minutes
Cook time: 40 minutes

Ingredients

• 3 tbs. unsalted grass-fed butter or ghee, melted​
• 2 tbs. raw honey​
• 2 lemons​
• 2 tbs. extra-virgin olive oil​
• 8–12 large carrots​
• 1 lb. skin-on salmon fillet​
• 1 bunch of asparagus​
• 1 tbs. oregano​
• 2 cups water​
• 1 cup rice​
• Pinch salt​

​Directions

1. Preheat the oven to 375 degrees F.​
2. In a small bowl, add the butter, honey, and juice of one lemon and microwave for about 30 seconds, until melted. Mix thoroughly.​
3. Grease a sheet pan with the olive oil. Place the carrots on one-third of the pan and top lightly with one tablespoon of the honey butter mixture.​
4. Place the baking sheet in the oven for about 25 minutes, until the carrots are softened.​
5. Remove the baking sheet from the oven and add the salmon and asparagus. Top them with the remainder of the honey butter mixture, and sliced lemon from the remaining lemon.​
6. Return to the oven and bake for another 15 minutes, until the salmon flakes easily.
7. While the salmon is baking, bring a pot with the water to a boil. Stir in the rice and salt.
8. Reduce the heat to low and allow the water to simmer. Cover and cook the rice until the water is absorbed, about 15 to 20 minutes.​
9. Remove the salmon and veggies from the oven and serve with the rice.

Nutritional Info: Calories: 380 | Protein: 28 | Fat: 11.5 | Carbs: 44

Snack Ideas (optional)

• Two ounces nitrate-free beef jerky​
• 1/2 cup cucumber slices with two tablespoons guacamole​
• Two hard-boiled eggs​
• Small apple ​
• Whole red pepper with two tablespoons hummus​