I am a big fan of the bikini body guide ( and Kayla Itsines ) I discovered her BBG training guide a few years ago and was hooked after the first few weeks as I started to see results! I am going to be 100% honest and tell you it has been majorly hard for me to stay committed to the workouts in the past and to stay consistent. It has been an on and off journey for me with her guides until recently; I recommitted to the bikini body guide 1.0 12 week program on February 27th, 2017 and I have been going strong! (I am on week 8!!! yay!!) More on my bikini body guide journey later though… I want to talk about her meal plans!

She recently came out with a new book, The 28 Day Healthy Eating & Lifestyle Guide which I of course had to grab a copy of! What you eat is a huge factor in how your body will respond to the bikini body guide (or any exercise for that matter!)

The book is packed with great information, tons of recipes, and the photos are stunning, but, it sadly does not cater to the vegan BBG girl! So I decided to cater to the vegan BBG girl because I just know that I can’t possibly be the only vegan girl into BBG! I have gone through and personally changed all of her recipes for the first week and created a vegan version! If this is something you guys like let me know in the comments below and I will continue to go through her book, week by week and post the vegan versions each week!! Also, after you comment, make sure to subscribe to get the posts in the coming weeks right in your email inbox! Yay!

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PS: I HAVE A BRAND NEW VEGAN E-BOOK!

Week 1 Day 1:

Breakfast: Quinoa Porridge with Banana and Dates 

1/2 Cup Unsweetened Almond Milk

3 oz Quinoa Flakes

3 1/2 oz Plain Almond Milk Yogurt

1/2 Small Banana

1/2 Teaspoon Vanilla Extract

1-2 Dates // Finely Chopped

Dash of Cinnamon

A.M. Snack: JILLZ Crackers with Beetroot Dip

1 Small Beet // Scrubbed and Grated

2 3/4 oz Cannellini Beans // Drained and Rinsed

1/4 Clove of Garlic // Crushed

1 Pinch of Ground Coriander

1 Pinch of Ground Cumin

1 Pinch of Sweet Paprika

Lemon Juice, Ground Pepper and Himalayan Pink Salt // To Taste

12 JILLZ Crackers

Lunch: Vegan Moroccan Pita

1/4 Teaspoon Cayenne Pepper

1/4 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Ground Coriander

1/2 Teaspoon Smoked Paprika

1 Teaspoon Himalayan Pink Salt

1/2 Clove of Garlic // Crushed

Juice of 1/2 a Lemon

5 oz Garbanzo Beans // Drained and Rinsed

Avocado Oil Spray

1 Handful of Baby Spinach Leaves

1/4 Medium Red Bell Pepper // De-seeded and Sliced

1/2 Medium Carrot // Grated

1/2 Cup Chopped Cherry Tomatoes

1 Small Whole Wheat Pita

P.M. Snack: Green Smoothie

1/2 Cup Frozen Organic Spinach

1/2 Cup Frozen Organic Mango

1 Handful Organic Kale

1/2 Frozen Banana 

1 Tablespoon Raw Almonds

2 Brazil Nuts

1-2 Cups of Coconut Water

Dinner: Coconut Chilli Tofu with Greens and Teriyaki Mushrooms 

1/2 Container of Sprouted Organic Tofu

1/4 Cup Light Coconut Milk

Coconut Secret Teriyeki Sauce

Finely Grated Zest and Juice of 1 Lime

1/2 Clove Garlic // Crushed

1 Teaspoon Crushed Red Pepper

1 Teaspoon Coconut Oil

1 Teaspoon Braggs Liquid Aminos

1 Cup Cooked Brown Rice

15 Green Beans // Trimmed and Halved

3 oz Snow Peas

1 Cup Mushrooms // Quartered

1 Tablespoon Chopped Fresh Cilantro

Sesame Seeds

Lime Wedges // To Serve

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Week 1 Day 2:

Breakfast: Green Smoothie

(see recipe above)

A.M. Snack: Apple with Sunflower Seed Butter

1 Small Apple // Cored and Sliced

2 Teaspoons of Sunflower Seed Butter

Lunch: Ginger Sesame Salad

2 Generous Handfuls Spring Mix Lettuce

1/4 Yellow Bell Pepper // De-seeded and Thinly Sliced

5 Cherry Tomatos // Halved

1 Medium Carrot // Grated

1/2 Avocado

1/2 Cup Edamame // Shelled and Steamed

1/4 Cup Quinoa

1 Small Handful Spicy Sprouts

1 Samll Handful Bean Sprouts

Drizzle with Vegan Ginger Vinaigrette

Sprinkle with Sesame Seeds

P.M. Snack: Crisp Bread with Hummus and Tomato

2 3/4 Tablespoons of Cava Vegan Traditional Hummus

2 Pieces of Vegan Crisp Bread

1 Medium Tomato // Sliced

Himalayan Pink Salt and Ground Black Pepper // To Taste

Dinner: Roasted Peri Peri Brussel Sprouts with Rice Salad

5 Brussel Sprouts // Rinsed and Halved

Avocado Oil Spray

Lime Wedges // To Serve

Marinade for Brussel Sprouts

1 Clove Garlic // Crushed

3/4 Fresh Ginger // Peeled and Grated

Juice of 1/2 Lemon

Drizzle of Agave

Pinch of Dried Red Pepper Flakes

Pinch of Sweet Paprika

1 Tablespoon Fresh Parsley // Chopped

Himalayan Pink Salt and Ground Black Pepper // To Taste

Rice Salad

1 Cup Cooked Brown Rice

1/4 Green Bell Pepper // De-seeded and Thinly Sliced

1/4 Red Onion // Thinly Sliced

1/2 Lebanese Cucumber // Diced

1 oz Corn Kernels

1 Handful Baby Spinach

Dressing

3 oz Plain Almond Milk Yogurt

Lime Juice // To Taste

1/2 Tablespoon Fresh Cilantro // Chopped

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Week 1 Day 3:

Breakfast: Peanut Butter and Banana Toast

2 Slices of Toasted Vegan Whole Wheat Bread

1 Small Banana or 1/2 Medium Banana // Sliced

1 Teaspoon Chia Seeds

1 Tablespoon Peanut Butter

A.M. Snack: Green Smoothie

(see recipe above)

Lunch: Vegan San Choy Bow

1/2 Container of Sprouted Organic Tofu

1 Tablespoon Raw Slivered Almonds

2 oz Rice Vermicelli Noodles

Avocado Oil Spray

1/2 Clove of Garlic // Crushed

1/2 Fresh Ginger // Peeled and Grated

1/4 Lebanese Cucumber //Finely Sliced

1 Handfull Bean Sprouts

1/4 Medium Carrot // Grated

1 Tablespoon Fresh Cilantro // Chopped

1/2 Teaspoon Bragg Liquid Aminos

1/2 Lime // To Serve

3 Large Romaine Leaves

P.M. Snack: Baby Carrots, Hummus and Harissa

15 Baby Carrots

4 Tablespoons Cava Traditional Vegan Hummus

1 Teaspoon Cava Harissa

Dinner: Greek Style Roasted Veggie Plate

1 Red Potato // Washed and Cut into Wedges

1/4 Red Onion // Thinly Sliced

1 Clove Garlic // Crushed

1 Teaspoon Dried Oregano

1 Teaspoon Extra Virgin Olive Oil

Himalayan Pink Salt and Ground Black Pepper // To Taste

1/2 Lemon // To Serve

2 Medium Tomatoes // Cut into Wedges

5 Kalamata Olives

5 Brussell Sprouts // Rinsed and Halved

1 Cup Broccoli

1 Small Handful Fresh Parsley

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Week 1 Day 4:

Breakfast: Avocado Toast with Greens

2 Slices of Toasted Vegan Whole Wheat Bread

1/2 Avocado // Thinly Sliced or Mashed

Pinch of Cayenne Pepper

1 Small Handful of Micro Greens or Spicy Sprouts

Light Sprinkle of Himalayan Pink Salt

A.M. Snack: Green Smoothie

(see recipe above)

Lunch: Fiesta Salad

1 Cup of Quinoa

1/4 Red Onion // Thinly Sliced

5 Cherry Tomatos // Halved

1/2 Cup Corn Kernels

1/2 Avocado // Diced

5 oz Red Kidney Beans // Rinsed and Drained

1 Tablespoon Fresh Cilantro // Chopped

1 Handful Shredded Butter Lettuce Leaves

Lime Juice, Himalayan Pink Salt and Ground Black Pepper // To Taste

P.M. Snack: 1/2 Cup Raw Almonds

Dinner: Glazed Tofu with Asian Slaw and Noodles

2 oz Rice Vermicelli Noodles

Avocado Oil Spray

1/2 Container of Sprouted Organic Tofu

Yogurt Lime Dressing

3 1/2 oz Plain Almond Milk Yogurt

1 Tablespoon Fresh Cilantro // Chopped

1 Teaspoon Lime Juice

1 1/2 Teaspoons Sesame Oil

1 Teaspoon Braggs Liquid Aminos

1 Teaspoon Agave

Pinch of Ground Ginger

Asian Slaw

1/2 Medium Carrot // Grated

1 oz Green Cabbage // Shredded

1 oz Red Cabbage // Shredded

1 Scallion // Thinly Sliced

1/2 Red Bell Pepper // De-seeded and Thinly Sliced

1/2 Mango // Peeled and Sliced

1 Tablespoon Fresh Mint // Chopped

1 Tablespoon Slivered Raw Almonds

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Week 1 Day 5:

Breakfast: Green Smoothie

(see recipe above)

A.M. Snack: Go Macro Granola Bar

Lunch: Pasta Salad with Baked Tomatoes and Greens 

1 1/2 oz Vegan Whole Wheat Pasta

8 Cherry Tomatos // Halved

Avocado Oil Spray

1 Pinch Dried Oregano

1 Pinch Dried Thyme

Himalayan Pink Salt and Fresh Ground Pepper // To Taste

1 Handful Baby Spinach

1 Handful Arugula Leaves

1/4 Small Red Onion // Thinly Sliced

1/2 Cup Black Eyed Peas // Rinsed and Drained

Dressing

1 Teaspoon Apple Cider Vinegar

Drizzle with Balsamic Glaze

P.M. Snack: 1 Cup Raw Cashews

Dinner: Cauliflower Fried Rice

Click HERE for my recipe !

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Week 1 Day 6:

Breakfast: Avocado Toast with Radish 

2 Slices of Toasted Organic Vegan Bread

1/2 Avocado

1 Radish Slices

Cayenne Pepper and Himalayan Pink Salt (To taste)

A.M. Snack: Green Smoothie

(see recipe above)

Lunch: Vegan Pita Wrap with Tzatziki

1 Whole Wheat Vegan Pita

3 1/2 oz Vegan Tzatziki

1 Medium Tomato // Diced

1 Cup Cucumber // Diced

1/4 Red Bell Pepper // Thinly Sliced

1/4 Red Onion // Thinly Sliced

1 Handful Spring Mix

1/4 Cup Kalamata Olives

2 Tablespoons of Cava Vegan Traditional Hummus

Tzatziki Recipe

1 3/4 oz Plain Almond Milk Yogurt

3/4 Piece Lebanese Cucumber

1/4 Clove Garlic // Crushed

1/4 Teaspoon Fresh Dill // Finely Chopped

Lemon Juice, Himalayan Pink Salt and Ground Black Pepper  // To Taste

P.M. Snack: Go Macro Bar

Dinner: Roasted Veggie Salad

Roast all of your favorite veggies in avocado oil with Himalayan pink salt and black pepper! I like to use brussels sprouts, sweet potatoes, mushrooms and broccoli 🙂

2 Handfuls Spring Mix Lettuce

Drizzle with lemon juice and Balsamic Glaze

sprinkle with raw pine nuts

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Week 1 Day 7:

Breakfast: Acai Bowl with Vegan Granola

1 Organic Acai Packet

1/2 Cup Frozen Mango

1/2 Frozen Banana

1 Tablespoon Chia Seeds

SMALL AMOUNTS OF ALMOND MILK! Add in as you go to keep it a thick consistency! 

*Feel free to add in any superfood powders and top with your favorite vegan granola and fresh fruit

A.M. Snack: 1 Cup Raw Cashews

Lunch: Ginger Sesame Salad

2 Handfuls Spring Mix Lettuce

1/4 Yellow Bell Pepper // De-seeded and Thinly Sliced

5 Cherry Tomatos // Halved

1 Medium Carrot // Grated

1/2 Avocado

1/2 Cup Edamame // Shelled and Steamed

1/4 Cup Quinoa

1 Small Handful Spicy Sprouts

Drizzle with Vegan Ginger Vinaigrette

Lemon Juice, Himalayan Pink Salt and Ground Black Pepper  // To Taste

P.M. Snack: Pita Triangles with Vegan Tzatziki

2 Vegan Pitas // Warmed and Sliced

1/2 Cup Vegan Tzatziki

(see recipe above)

*Feel free to add in your favorite raw veggies or spring mix to top to off!

Dinner: Stuffed Sweet Potato 

1 Medium Sweet Potato // Washed, Dried and Halved Length Wise

Himalayan Pink Salt and Ground Black Pepper  // To Taste

Avocado Oil Spray

1/2 White Onion // Finely Chopped

1 Medium Carrot // Grated

1 Clove Garlic // Crushed

1/4 Teaspoon Ground Cumin

1/4 Teaspoon Ground Ginger

Pinch of Cinnamon

Pinch of Allspice

Pinch of Cayenne Pepper

1/2 Cup Garbanzo Beans

5 oz of Tinned Crushed Tomatoes

2 Handfuls Baby Spinach Leaves

1 Tablespoon Fresh Cilantro // Chopped

1 Scallion // Thinly Sliced

Spiced Yogurt Dressing

7 oz Plain Almond Milk Yogurt

Pinch of Paprika

Lemon Juice // To Taste

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So that’s it for the first week! Are you doing the bikini body guide ? If you are, lets connect!! Leave me a comment and tell me where you are at on your bikini body guide journey! It’s always so much more fun to workout and do this “fitness journey” with friends!