CYCLE 2 - Amazon Web Services · • 2 tsp JJ Virgin Extra Fiber • 1 cup frozen organic strawberries • 1/2 small avocado, peeled and pitted • 1/2 cup fresh organic baby spinach

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© 2017 Copyright, JJ Virgin and Associates. All Rights Reserved

JJVIRGIN.COM

CHALLENGE MEAL PLAN

THE FOOD INTOLERANCE SOLUTION

EGG

CYCLE 2

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CYCLE 2 | EGG CHALLENGE MEAL PLAN, SHOPPING LIST & RECIPES

THIS TEST WILL BE “OVER EASY”...

ALL RECIPES AND SHOPPING LIST AMOUNTS ARE ENOUGH TO SERVE ONE PERSON FOR THE WEEK.

It’s time to test eggs! But remember, you are what you eat ate. That’s why the quality

of the eggs you eat this week matters in a big way.

We’ve already talked about the downsides of soy and corn. Well, guess what happens

to the eggs when the chickens that laid them are fed a diet of GMO corn and soy?

I’ve actually had clients in the past who found out their “egg” sensitivity was actually

due entirely to a hidden soy sensitivity. The culprit? The soy feed given to the chickens

producing those eggs!

In short, test with GOOD eggs. That means seeking out organic, free-range, pastured

eggs. Aside from resulting in less exposure to pollutants, you’re also going to get eggs

with a natural, healthier ratio of omega-3 to omega-6 fatty acids.

Don’t risk that the eggs made from chickens fed corn and soy might fire up reactions

to those pesky foods. You’re absolutely worth the extra $2 per dozen you’ll spend

getting higher quality pasture-raised, organic eggs!

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CYCLE 2 | EGG CHALLENGE MEAL PLAN

Poached Eggs over Sauteed Spinach and Fresh Tomatoes

Breakthrough Basic Shake

Shallot Lime Marinated Flank Steak with Wild Mushroom &

Onions and Thyme, Roasted Root Vegetables

Very Strawberry Smoothie

Mixed Green Salad with Hard Boiled Eggs

Shallot Lime Marinated Flank Steak with Wild Mushroom &

Onions and Thyme, Roasted Root Vegetables

Peachy Sunrise Smoothie

Mixed Green Salad with Hard Boiled Eggs

Turkey & Veggie Hash (leftover Mushroom & Onions, Thyme

Roasted Root Vegetables, additional cup spinach)

Poached Eggs over Sauteed Spinach and Fresh Tomatoes


Turkey & Veggie Hash (leftover Mushroom & Onions, Thyme

Roasted Root Vegetables, additional cup spinach

Very Strawberry Smoothie

BLT with Avocado Wrap

BBQ Glazed Chicken with Jicama, Apple & Pear Slaw and

Cauliflower Puree

Peachy Sunrise Smoothie

BBQ Chicken Salad Bowl (use leftovers from BBQ Glazed Chicken)

Lentil Bacon Soup


BBQ Chicken Salad Bowl (use leftovers from BBQ Glazed Chicken)

Lentil Bacon Soup

If you’re vegetarian or vegan, feel free to use any of the recipes

or substitutions suggested in the Breakthrough Vegan Guide.

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

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CYCLE 2 | EGG CHALLENGE SHOPPING LIST

PANTRYJJ Virgin Store___ JJ Virgin All-In-One Protein Shake (your choice of flavor and protein type)

___ JJ Virgin Extra Fiber

Dry Goods___ unsweetened coconut milk

___ unsweetened vanilla almond milk

___ unsweetened almond milk

___ chia seeds

___ flax seeds

___ balsamic vinegar

___ coconut aminos

___ Dijon mustard

___ organic low-sodium beef broth

___ 4 cups organic low-sodium chicken broth or stock

___ tomato paste

___ 1 can organic garbanzo beans

___ brown rice tortillas

___ 1 cup organic lentils

___ 1/2 cup raw cashews (if making Creamy Eggless Mayo)

___ 1 (28-ounce) can organic crushed tomatoes

___ monk fruit extract

___ your favorite hot sauce

Oil & Seasonings

___ coconut oil

___ olive oil

___ macadamia nut oil

___ red palm fruit oil

___ sea salt

___ black pepper

___ ground nutmeg

___ smoked paprika

___ chili powder

___ cinnamon

___ ground cumin

___ garlic powder

___ ground allspice

___ dried oregano

___ bay leaf

___ apple cider vinegar

https://jjvirginstore.com/collections/shakes?utm_source=bfiop-meal-plan&utm_medium=text-link&utm_campaign=drive-to-store&utm_term=shake-collection

https://jjvirginstore.com/collections/supplements/products/extra-fiber

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FRIDGE & FREEZER Produce___ 6 cups pre-washed baby spinach

___ 1 large bunch kale (need 4 cups)

___ 2 cups mixed greens

___ 3 ripe avocados

___ 3 heirloom or beefsteak tomatoes

___ 1 medium shallot

___ 1 small bunch fresh thyme

___ 1 large Vidalia onion (or other sweet

onion)

___ 8 ounces shiitake mushrooms

___ 6 ounces oyster mushrooms

___ 6 ounces cremini mushrooms

___ 1 head garlic

___ 8 ounces butternut squash

___ 1 large white turnip

___ 1 medium red onion

___ 1 small sweet potato

___ 1 cucumber

___ small bunch carrots

___ 1 red pepper

___ 1 lemon

___ 1 thumb size piece fresh ginger

___ 1 small head red cabbage

___ 1 small head green cabbage

___ 1 medium apple

___ 1 medium ripe pear

___ 1 small jicama

___ 4 green onions

___ 1 small bunch fresh cilantro

___ 1 head cauliflower (about 2 lbs)

___ 1 medium yellow onion

___ 1 head celery

Meat/Protein___ 3/4 pound grass-fed flank steak

___ 2 organic free-range bone-in, skinless chicken breast halves (about 1-1/2 pounds)

___ 4 ounces turkey

___ 1 lb. nitrate-free bacon

___ 8-10 pasture-raised organic eggs

Frozen___ 2 cups frozen organic mixed berries

___ 2 cups frozen organic strawberries

___ 2 cups frozen organic peach slices

CYCLE 2 | EGG CHALLENGE SHOPPING LIST

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CYCLE 2 | EGG CHALLENGE RECIPES

• 2 scoops JJ Virgin All-In-One Protein Shake

(your choice of flavor and protein type)

• 2 tsp JJ Virgin Extra Fiber or 1 Tbsp chia seeds

• 1 cup frozen mixed berries

• 1/2 cup fresh organic baby spinach

• 8 oz. unsweetened coconut milk

• 1 Tbsp coconut oil

BASIC BREAKTHROUGH SHAKE

Blend ingredients well in blender.

You can thin your shake by adding water or thicken it by adding ice cubes. Enjoy!

MAKES 1 SERVING

SHAKES


https://jjvirginstore.com/collections/supplements/products/extra-fiber?utm_source=bfiop-meal-plan&utm_medium=text-link&utm_campaign=drive-to-store&utm_term=extra-fiber

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• 2 scoops JJ Virgin All-In-One Protein Shake (your choice of flavor and protein type)

• 2 tsp JJ Virgin Extra Fiber

• 1 cup frozen organic strawberries

• 1/2 small avocado, peeled and pitted


• 8 oz. unsweetened vanilla almond milk

• 2 scoops JJ Virgin All-In-One Protein Shake (your choice of flavor and protein type)

• 1 cup frozen organic peach slices

• 1/2 small avocado, peeled and pitted


• 1 Tbsp chia seeds

• 1/2 tsp peeled, grated fresh ginger

• 1/4 tsp ground cinnamon

• 8 oz. unsweetened almond milk

MAKES 1 SERVING

VERY STRAWBERRY SMOOTHIE

Blend ingredients well in blender. Your smoothie can be thickened by adding ice cubes or thinned by adding cold water. Yummy!

PEACHY SUNRISE SMOOTHIE

Blend ingredients well in blender. Your

smoothie can be thickened by adding

ice cubes or thinned by adding cold

water. Good morning!

MAKES 1 SERVING


https://jjvirginstore.com/collections/supplements/products/extra-fiber


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POACHED EGGS OVER SAUTEED SPINACH AND FRESH TOMATOES

MAKES 1 SERVING

• 2 cups greens: spinach, kale chard or

other greens (kale is on shopping list)

• 2 Tbsp olive oil

• 1 sliced Heirloom or beefsteak tomato

• 2 or 3 poached eggs

Sauté the greens in the olive oil, place on

plate. Top with sliced tomatoes and then

poached eggs.

Originally published in The Virgin Diet, Harlequin, 2012

MONDAY

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SHALLOT-LIME MARINATED FLANK STEAK

• 1/2 a medium size shallot, chopped

• 1/2 Tbsp choped fresh thyme

• 1 Tbsp balsamic vinegar

• 1/2 Tbsp coconut aminos

• 1/2 Tbsp Dijon mustard


• 3/4 pounds grass-fed flank steak, trimmed

• 1/4 to 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

Combine the shallot, thyme, vinegar,

coconut aminos, mustard, and olive oil in a

large bowl. Add the flank steak and turn to

coat. Refrigerate for at least 30 minutes and

up to 2 hours, turning the steak occasionally.

Prepare a grill for direct high heat.

Season steak with salt and pepper. Place the

steak on the grill, directly over the heat, and

close the lid. Cook for 4 to 5 minutes per

side for medium-rare (or until desired done-

ness). Transfer the steak to a cutting board

and let stand for 5 minutes before cutting it

diagonally across the grain into thin slices.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

MAKES 2 SERVINGSRESERVE 1 PORTION FOR STEAK SALAD BOWL

WILD ONIONS AND MUSHROOMS


• 1 large Vidalia onion (or other sweet onion),

thinly sliced (about 1-1/2 cups)

• 8 oz. shiitake mushrooms, stemmed and sliced

• 6 oz. oyster mushrooms, sliced

• 6 oz. cremini mushrooms, sliced

• 1 tsp fresh chopped thyme

• 1/4 tsp plus 1/4 tsp sea salt

• 3 cloves garlic, minced

• 1/4 cup organic low-sodium beef broth

• 1 Tbsp balsamic vinegar


Heat the oil in a large nonstick skillet over

medium-high heat. Add the onion and cook

until slightly softened, 2 to 3 minutes. Add

the mushrooms, thyme, and 1/4 teaspoon of

the salt; cook, stirring occasionally, until the

mushrooms give off their liquid and begin

to brown, 11 to 12 minutes. Stir in the garlic

and cook until the mushrooms are browned,

5 to 6 minutes. Add the broth and vinegar

and cook, stirring, until evaporated, 1 to 2

minutes. Remove from the heat and season

with the remaining salt and the pepper.


MAKES 4 SERVINGS RESERVE ONE PORTION FOR STEAK SALAD BOWL AND ONE PORTION FOR TURKEY VEGGIE WRAPS

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ROASTED ROOT VEGETABLESWITH THYME

• 8 ounces butternut squash, peeled and

cut into 1-inch chunks (about 2 cups)

• 1 large white turnip (8 ounces), peeled

and cut into 3/4-inch chunks

• 1 medium red onion, peeled and cut

through the root into 8 wedges

• 1 small sweet potato (6 ounces),

peeled and cut into 3/4-inch chunks

• 4 tsp fresh thyme leaves

• 1 Tbsp red palm fruit oil

• 1/8 tsp ground nutmeg

• 1/2 tsp sea salt


Preheat the oven to 425°F. Lightly oil a large baking sheet.

Combine the squash, turnip, onion, sweet potato, thyme, oil, nutmeg, salt, and pepper in a large bowl; toss well. Spread the vegetables out in a single layer on the prepared baking sheet.

Roast, stirring occasionally, until the vegetables are fork-tender and lightly browned, 33 to 35 minutes.

MAKES 4 SERVINGS

Originally published in The Virgin Diet Cookbook, Grand Central, 2014

TUESDAY

MIXED GREEN SALAD WITH HARD BOILED EGG

• 2 cups mixed greens

• 1 cup assorted sliced cucumber,

carrots, green onion and red pepper

• 4 ounces turkey

• 2 sliced hard boiled eggs

• 1/3 cup garbanzo beans

• 1/4 avocado

• 1 Tbsp extra-virgin olive oil

• lemon juice

Mix the first 6 ingredients together and toss

with the olive oil and lemon juice.

MAKES 2 SERVINGS

RESERVE ONE PORTION FOR STEAK SALAD BOWLAND ONE PORTION FOR TURKEY VEGGIE WRAPS

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WEDNESDAY

TURKEY & VEGGIE HASHIn a skillet over medium heat, sauté 4 ounces diced, cooked turkey breast with one left over

portion of both the Wild Mushrooms and Onions and the Roasted Root Vegetables With

Thyme until piping hot. Top with one cup chopped spinach leaves. If you desire a bit more

spice, add a dash of your favorite hot sauce.

THURSDAY

TURKEY & VEGGIE WRAPSChop 4 ounces of cooked turkey breast and place it on one or two large lettuce leaves. Top

with 1 cup of chopped spinach and one left over portion of both the Wild Mushrooms and

Onions and the Roasted Root Vegetables With Thyme. Wrap closed and enjoy.

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BLT WITH AVOCADO WRAPMAKES 1 SERVING

• 1 brown rice tortilla

• 1 Tbsp Creamy Eggless Mayo (recipe in

Week 2)

• 4 slices nitrate-free bacon, cooked

• 2 (1/4-inch-thick) tomato slices

• 1 cup baby spinach or arugula

• 1/3 avocado, sliced

Heat a large nonstick skillet over medium

heat. Working with one at a time, place the

tortillas in the skillet and heat until warm and

pliable, about 45 seconds.

Lay the tortilla on a work surface and spread

with mayo. Top with the bacon, tomato, baby

spinach, and avocado. Roll up tightly.

Originally published in The Virgin Diet, Harlequin, 2012

BBQ GLAZED CHICKEN

FRIDAY

MAKES 4 SERVINGS

• 2 organic free-range bone-in, skinless

chicken breast halves (about 1-1/2 pounds)

• 1 Tbsp red palm fruit oil

• 1 Tbsp Barbecue Spice Rub (see Week 2)

• 1/4 cup All-Purpose Finger-Lickin’-Good

Barbecue Sauce (see page 13), plus more

for serving

Preheat a grill for indirect medium heat.

Brush the chicken with the oil, and then pat the

spice rub evenly over the chicken to coat. Place

chicken on the grill, away from the heat source,

and cook, flesh side up, for 15 minutes. Turn

the chicken over and grill for an additional 10

minutes. Turn the chicken again, brush with half

the barbecue sauce, and cook for 5 minutes.

Turn and brush with the remaining sauce. Grill

until an instant-read meat thermometer inserted

into the thickest portion of the breast registers

165°F, 5 to 6 minutes longer.

Remove the chicken from the grill and place

on a work surface. Cut each breast in half

crosswise, and serve with additional sauce if

desired.

DIVIDE INTO 4 PORTIONS

Originally published in The Virgin Diet Cookbook, Grand Central, 2014

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ALL-PURPOSE FINGER-LICKIN’ GOOD BBQ SAUCE

• 1 (28-ounce) can organic crushed

tomatoes and their juice

• 1/2 cup cider vinegar

• 3 Tbsp chili powder

• 2 Tbsp smoked paprika

• 2 Tbsp monk fruit extract

• 2 tsp coconut aminos

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1/2 tsp ground allspice


• 3/4 tsp coarsely ground black pepper

Combine the tomatoes, vinegar, chili powder,

paprika, monk fruit extract, coconut aminos,

cumin, garlic powder, and allspice in a medium

saucepan and bring to a simmer over medium

heat. Cook, stirring occasionally, until the sauce

is very thick, 20 to 22 minutes. Remove from

the heat and season with the salt and pepper.

MAKES ABOUT 3 CUPS

CAULIFLOWER PUREE

• 1 head cauliflower (about 2 pounds),

stemmed and roughly chopped

• 3 cups water

• 1/2 cup unsweetened coconut milk,

warmed

• 2 Tbsp extra-virgin olive oil



Place the cauliflower in a medium saucepan, add

the water, and bring to a boil over medium-high

heat. Immediately reduce the heat to medium,

cover the pan, and simmer gently until very

tender, 10 to 12 minutes. Drain, and transfer the

cauliflower to the bowl of a food processor; add

the coconut milk and puree. Stir in the oil, salt,

and pepper.

MAKES 4 SERVINGS


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JICAMA, APPLE & PEAR SLAWMAKES 2 SERVINGS

• 1 cup shredded red cabbage

• 1 cup shredded green cabbage

• 1 medium apple, unpeeled, cored, and

cut into thin matchsticks

• 1 medium ripe pear, cored, and cut

into thin matchsticks

• 1/2 small jicama, peeled and cut into

thin matchsticks ( about 1 cup)

• 3 green onions, chopped

• 4 tsp cider vinegar

• 1 Tbsp macadamia nut oil

• 1 Tbsp chopped fresh cilantro


Toss the cabbages, apple, pear, jicama, green

onions, vinegar, oil, cilantro, and salt together in

a large bowl. Let stand for 30 minutes, tossing

occasionally to allow the flavors to bloom.


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BBQ CHICKEN SALAD BOWLChop 3 cups green leaf lettuce and put in on a plate. Top it with one portion of each the

BBQ Glazed Chicken (chopped), the Jicama, Apple Pear Slaw, and the Cauliflower Puree.

SATURDAY

LENTIL BACON SOUPMAKES 4 SERVINGS

• 6 slices nitrate-free bacon, chopped

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 3 celery stalks, finely chopped

• 1 carrot, finely chopped

• 1 tsp dried oregano

• 1 dried bay leaf

• 1 cup organic brown lentils, picked over

and soaked*

• 4 cups organic low-sodium chicken

broth or stock

• 3 Tbsp tomato paste


• 1/4 tsp freshly cracked black pepper

Heat a Dutch oven over medium heat (or indirect

heat over a campfire) and add the bacon; cook,

stirring occasionally, until crisp, 7-8 minutes.

Use a slotted spoon or tongs to transfer the

bacon to a plate lined with a paper towel to

drain. Pour off all but 2 tablespoons of bacon

fat from the pan and return it to the heat.

Stir in the onion, garlic, celery, carrot, oregano,

and bay leaf; cook, stirring occasionally, until

the vegetables are very tender, 14-15 minutes.

Add the lentil, broth or stock, and tomato paste,

and bring to a boil. Immediately reduce the heat

to medium-low, cover the pan, and simmer until

the lentils are tender, 28-30 minutes.

Remove the bay leaf and stir in the bacon, salt,

and pepper. Serve and enjoy!

*”Picking over” your lentils means sorting through them to remove any small stones or other debris that may be mixed in during harvest. By soaking your lentils before cooking, you make them easier to digest and maximize their nutrition. To soak, simply place lentils in a glass mason jar and cover with water. Add 1-2 tablespoons of apple cider vinegar and soak 4-12 hours, covered. Rinse, then proceed as directed in recipe above.

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BBQ CHICKEN WRAPPlace two large lettuce leaves on a plate and top them with a divided portion of the BBQ

Glazed Chicken, the Jicama, Apple Pear Slaw, and the Cauliflower Puree. Wrap and enjoy.

SUNDAY

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Copyright © 2017 JJ Virgin & Associates, Inc. All rights reserved.

The contents of the Cycle 2 Egg Challenge Meal Plan are for your personal use only and are subject to the Terms And Conditions at www.jjvirgin.com. The recipes have not been reviewed or approved by any government, health care organizations, or physician. Recipes must be prepared according to provided instructions. Consult your primary health care provider with any related questions concerning your personal nutrition and fitness needs and the suitability of any recipes in light of your personal physical condition and circumstances.

JJ Virgin and JJVA assume no responsibility for errors or omissions that may appear in this publication. While all attempts have been made to verify information provided in this publication, neither the Authors nor the Publisher assume any responsibility for errors, inaccuracies, or omissions.

Neither JJ Virgin nor JJVA render medical advice. This ebook offers health, fitness, and nutritional information and is designed for educational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health care professional. Do not disregard, avoid, or delay obtaining medical or health-related advice from your health care professional because of something you may have read in this book. The use of any information is solely at your own risk.

This information has not been evaluated by the FDA and is not intended to treat, diagnose, cure, or prevent any disease. This information is not intended as a substitute for the advice or medical care of a qualified healthcare professional, and you should seek the advice of your health care professional before undertaking any dietary or lifestyle changes.

Documents

CYCLE 2 - Amazon Web Services · • 2 tsp JJ Virgin Extra Fiber • 1 cup frozen organic strawberries • 1/2 small avocado, peeled and pitted • 1/2 cup fresh organic baby spinach