Weight Loss Meal Plan
14 Day Meal Plan
Week 1
Day 1
Breakfast: Bacon and Egg Cups
- 6 slices of bacon
- 6 large eggs
- Salt and pepper to taste
- Optional: shredded cheese
- Preheat the oven to 375°F (190°C).
- Line each cup of a muffin tin with a slice of bacon, forming a ring.
- Crack an egg into each bacon-lined cup, season with salt and pepper.
- Bake for 15-20 minutes until the eggs are set.
- Sprinkle with cheese if desired, return to the oven for 2-3 minutes until cheese melts.
Lunch: Beef and Cheese Stuffed Bell Peppers
- 4 bell peppers, halved and seeded
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Season with salt and pepper.
- Stir in half of the cheese until melted.
- Stuff the bell pepper halves with the beef mixture, place in a baking dish.
- Bake for 25-30 minutes until the peppers are tender.
- Sprinkle the remaining cheese over the peppers, bake for an additional 5 minutes until the cheese is melted and bubbly.
Dinner: Chicken and Vegetable Skewers
- 2 chicken breasts, cut into cubes
- 1 zucchini, sliced
- 1 bell pepper, cut into pieces
- 1 onion, cut into chunks
- Olive oil
- Salt and pepper to taste
- Optional: lemon juice or balsamic vinegar
- Preheat the grill to medium-high heat.
- Thread chicken, zucchini, bell pepper, and onion onto skewers.
- Brush with olive oil and season with salt and pepper.
- Grill for 10-15 minutes, turning occasionally, until the chicken is cooked through and vegetables are tender.
- Drizzle with lemon juice or balsamic vinegar if desired before serving.
Day 2
Breakfast: Sausage and Cheese Omelette
- 2 large eggs
- 2 cooked sausage links, sliced
- 1/4 cup shredded cheese
- Salt and pepper to taste
- Beat the eggs in a bowl, season with salt and pepper.
- Heat a non-stick skillet over medium heat, pour in the eggs.
- As the eggs begin to set, add the sausage slices and sprinkle cheese on one half of the omelette.
- Fold the other half over the filling, cook for another minute, then serve.
Lunch: Chicken Caesar Salad
- 2 cups romaine lettuce, chopped
- 1 grilled chicken breast, sliced
- 1/4 cup Caesar dressing
- 2 tablespoons Parmesan cheese, grated
- Optional: bacon bits
- In a large bowl, combine the lettuce, chicken, and Caesar dressing.
- Toss until well coated.
Sprinkle with Parmesan cheese and bacon bits if using.
Dinner: Beef and Broccoli Stir-Fry
- 1 pound beef strips
- 2 cups broccoli florets
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Heat the olive oil in a pan over medium-high heat.
- Add the garlic and beef strips, season with salt and pepper, and cook until browned.
- Add the broccoli and soy sauce, stir-fry for another 5-7 minutes until the broccoli is cooked but still crisp.
Day 3
Breakfast: Breakfast Sausage and Egg Scramble
- 4 breakfast sausage links, chopped
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1/4 cup shredded cheddar cheese
- In a skillet, cook the sausage over medium heat until browned.
- Beat the eggs with milk, salt, and pepper in a bowl.
- Pour the egg mixture into the skillet with the sausage, stirring until the eggs are cooked and scrambled.
- Sprinkle with cheese, cover until cheese melts.
Lunch: Bacon Wrapped Chicken Strips
- 4 chicken tenders
- 8 slices of bacon
- Salt and pepper to taste
- Optional: low carb or sugar free barbecue sauce for dipping
- Preheat the oven to 400°F (200°C).
- Season the chicken tenders with salt and pepper.
- Wrap each tender with 2 slices of bacon and place on a baking sheet.
- Bake for 20-25 minutes until the bacon is crispy and the chicken is cooked through.
- Serve with low carb or sugar free barbecue sauce if desired.
Dinner: Beef Stroganoff
- 1 pound sliced beef
- 1 onion, diced
- 1 cup mushrooms, sliced
- 1 cup beef broth
- 1/2 cup sour cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Heat the olive oil in a skillet over medium heat.
- Add the beef and onion, cook until the beef is browned.
- Add the mushrooms and beef broth, bring to a simmer.
- Reduce the heat, stir in the sour cream, and season with salt and pepper.
- Cook until heated through, but do not boil.
Day 4
Breakfast: Bacon and Spinach Frittata
- 6 large eggs
- 1/2 cup cooked spinach, drained
- 4 slices of bacon, cooked and crumbled
- 1/4 cup shredded cheese
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together eggs, spinach, bacon, cheese, salt, and pepper.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes until set and golden.
Lunch: Beef Lettuce Wraps
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 head of iceberg or butter lettuce
- 1/2 cup shredded cheese
- 1/4 cup salsa
- Optional: sour cream
- In a skillet, cook the beef with taco seasoning until browned.
- Separate the lettuce leaves, using them as cups.
- Fill each lettuce cup with beef, top with cheese and salsa.
- Add a dollop of sour cream if desired.
Dinner: Chicken Alfredo with Zucchini Noodles
- 2 chicken breasts, grilled and sliced
- 2 large zucchinis, spiralized
- 1 cup Rao's Alfredo sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- In a skillet, heat the olive oil over medium heat.
- Add the zucchini noodles, cooking for 2-3 minutes until tender.
- Add the grilled chicken slices and Alfredo sauce, stirring until heated through.
- Season with salt and pepper before serving.
Day 5
Breakfast: Sausage and Mushroom Omelette
- 2 large eggs
- 2 sausage links, cooked and sliced
- 1/4 cup mushrooms, sliced
- 1/4 cup shredded cheese
- Salt and pepper to taste
- Beat the eggs with salt and pepper.
- In a skillet, cook the mushrooms until soft.
- Pour the eggs over the mushrooms, add sausage slices.
- Once set, sprinkle cheese over half, fold the omelette, and serve once the cheese melts.
Lunch: Chicken Salad with Avocado
- 2 grilled chicken breasts, diced
- 1 ripe avocado, diced
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving
- In a bowl, mix chicken, avocado, mayonnaise, and lemon juice.
- Season with salt and pepper.
- Serve on a bed of lettuce leaves.
Dinner: Stuffed Bell Peppers with Ground Beef and Bacon
- 4 bell peppers, tops cut off and seeds removed
- 1 pound ground beef
- 4 slices of bacon, cooked and chopped
- 1 cup shredded cheese
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- Cook the ground beef in a skillet until browned, season with salt and pepper.
- Mix in the bacon and half the cheese.
- Stuff the peppers with the beef mixture, top with remaining cheese.
- Bake for 30 minutes until the peppers are tender.
Day 6
Breakfast: Cheesy Bacon and Egg Hash
- 4 slices of bacon, chopped
- 4 large eggs
- 1/2 cup shredded cheese
- Salt and pepper to taste
- In a skillet, cook the bacon until crispy.
- Crack eggs into the skillet with the bacon, sprinkle with cheese.
- Cover and cook until the eggs are set to your liking.
Lunch: Beef Skewers with Bell Peppers
- 1 pound beef cubes
- 2 bell peppers, cut into pieces
- Salt and pepper
- 1 tablespoon olive oil
- Preheat the grill to medium-high.
- Thread beef and bell peppers onto skewers.
- Brush with olive oil, season with salt and pepper.
- Grill, turning occasionally, until beef is cooked to desired doneness.
Dinner: Chicken Caprese
- 4 chicken breasts
- 1 tomato, sliced
- Fresh mozzarella slices
- Fresh basil leaves
- Balsamic glaze (needs to be sugar free)
- Salt and pepper to taste
- Season chicken with salt and pepper, grill until cooked through.
- Top each breast with a slice of tomato, mozzarella, and basil.
- Drizzle with balsamic glaze before serving.
Day 7
Breakfast: Breakfast Sausage Patties with Fried Eggs
- 4 breakfast sausage patties
- 4 large eggs
- Salt and pepper to taste
- Cook the sausage patties in a skillet according to package instructions.
- In the same skillet, fry the eggs to your liking, season with salt and pepper.
- Serve the eggs with the sausage patties.
Lunch: Chicken and Bacon Ranch Wraps
- 4 cooked chicken breasts, sliced
- 8 slices bacon, cooked and crumbled
- 1/4 cup ranch dressing
- 4 large lettuce leaves
- Lay out lettuce leaves, top each with chicken, bacon, and a drizzle of ranch dressing.
- Roll up the lettuce around the fillings and serve.
Dinner: Beef Bolognese with Zucchini Noodles
- 1 pound ground beef
- 1 cup tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced (or can use garlic that's already minced in a jar)
- 2 large zucchinis, spiralized
- Salt and pepper to taste
- In a skillet, cook the beef, onion, and garlic until the beef is browned.
- Add the tomato sauce, simmer for 10 minutes.
- In another pan, cook the zucchini noodles for 2-3 minutes until tender.
- Serve the Bolognese sauce over the zucchini noodles.
Week 2
Day 8
Breakfast: Cheesy Bacon and Egg Muffins
- 6 slices of bacon, cooked and crumbled
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- In a bowl, beat the eggs and mix in the bacon, cheese, salt, and pepper.
- Pour the mixture into greased muffin tins.
- Bake for 15-20 minutes until the eggs are set.
Lunch: Chicken Avocado Salad
- 2 grilled chicken breasts, chopped
- 1 ripe avocado, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
- In a bowl, combine chicken, avocado, mayonnaise, and lime juice.
- Season with salt and pepper, mix well.
Dinner: Stuffed Beef Zucchini Boats
- 4 large zucchinis, halved lengthwise and scooped out
- 1 pound ground beef
- 1 cup Rao's marinara sauce
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C).
- Brown the beef in a skillet, season with salt and pepper.
- Stir in marinara sauce and heat through.
- Fill zucchini boats with the beef mixture, top with cheese.
- Bake for 20-25 minutes until the zucchini is tender.
Day 9
Breakfast: Sausage and Egg Breakfast Skillet
- 4 breakfast sausage links, chopped
- 4 large eggs
- 1/2 cup diced bell peppers
- Salt and pepper to taste
- Cook sausage and bell peppers in a skillet over medium heat until sausage is browned.
- Crack eggs into the skillet, season with salt and pepper.
- Cook without stirring, until the eggs are set to your liking.
Lunch: Beef Cobb Salad
- 1 pound cooked beef, sliced or cubed
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled blue cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup ranch or blue cheese dressing
- Arrange greens on a plate, top with beef, tomatoes, blue cheese, and bacon.
- Drizzle with dressing before serving.
Dinner: Creamy Chicken and Mushroom
- 4 chicken breasts
- 1 cup sliced mushrooms
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper, cook until golden brown.
- Add mushrooms and cook until softened.
- Pour in heavy cream, simmer until the sauce thickens and the chicken is cooked through.
Day 10
Breakfast: Bacon and Cheese Quiche
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup cooked bacon, chopped
- 1 cup shredded cheese
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together eggs, cream, salt, and pepper.
- Stir in bacon and cheese, pour into a greased pie dish.
- Bake for 35-40 minutes until set and golden.
Lunch: Sausage and Pepper Skillet
- 1 pound Italian sausage, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Heat olive oil in a skillet over medium heat. Cook sausage until browned.
- Add bell peppers and onion, cook until softened.
- Season with salt and pepper, serve hot.
Dinner: Beef and Asparagus Stir-Fry
- 1 pound beef strips
- 2 cups asparagus, trimmed and cut into pieces
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon olive oil
- Salt and pepper to taste
- Heat olive oil in a skillet over high heat. Cook beef until browned.
- Add asparagus, cook until tender-crisp.
- Stir in soy sauce, season with salt and pepper, and serve.
Day 11
Breakfast: Scrambled Eggs with Sausage and Cheese
- 4 large eggs
- 4 breakfast sausage links, cooked and crumbled
- 1/4 cup shredded cheese
- Salt and pepper to taste
- Beat the eggs in a bowl, season with salt and pepper.
- Cook eggs in a skillet over medium heat, stirring until they begin to set.
- Stir in sausage and cheese, cook until eggs are fully set and cheese is melted.
Lunch: Chicken Caesar Lettuce Wraps
- 2 grilled chicken breasts, sliced
- 1 cup Caesar dressing
- 4 large lettuce leaves
- Parmesan cheese, shaved
- Toss chicken slices with Caesar dressing.
- Place chicken in lettuce leaves, top with Parmesan cheese.
Dinner: Stuffed Bell Peppers with Sausage and Cheese
- 4 bell peppers, halved and seeds removed
- 1 pound Italian sausage, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1/2 cup Rao's marinara sauce
- Preheat the oven to 350°F (175°C).
- Mix the sausage with half the cheese and marinara sauce.
- Stuff peppers with the sausage mixture, top with remaining cheese.
- Bake for 25-30 minutes until the peppers are tender and cheese is bubbly.
Day 12
Breakfast: Bacon and Avocado Omelette
- 2 large eggs
- 2 slices of bacon, cooked and chopped
- 1/2 avocado, sliced
- 1/4 cup shredded cheese
- Salt and pepper to taste
- Beat the eggs in a bowl, season with salt and pepper.
- Cook the eggs in a skillet over medium heat, adding bacon, avocado, and cheese before folding.
Lunch: Beef Salad with Blue Cheese (or any cheese of choice)
- 1 pound cooked beef, sliced thin
- 4 cups mixed salad greens
- 1/4 cup blue cheese, crumbled
- 1/4 cup vinaigrette dressing
- Toss the beef and salad greens with vinaigrette.
- Top with crumbled blue cheese.
Dinner: Chicken and Broccoli Alfredo
- 2 chicken breasts, grilled and sliced
- 2 cups broccoli florets, steamed
- 1 cup Rao's Alfredo sauce
- In a pan, combine grilled chicken, steamed broccoli, and Alfredo sauce.
- Heat through and serve.
Day 13
Breakfast: Sausage, Egg, and Cheese Bake
- 4 large eggs
- 1/2 pound breakfast sausage, cooked and crumbled
- 1/2 cup heavy cream
- 1 cup shredded cheese
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- In a bowl, mix eggs, cream, sausage, cheese, salt, and pepper.
- Pour into a greased baking dish, bake for 25-30 minutes until set.
Lunch: Chicken Bacon Ranch Salad
- 2 grilled chicken breasts, chopped
- 4 slices bacon, cooked and crumbled
- 4 cups mixed greens
- 1/4 cup ranch dressing
- Toss chicken, bacon, and greens with ranch dressing.
Dinner: Beef Goulash
- 1 pound ground beef
- 1 onion, diced
- 2 cups diced tomatoes
- 1 cup beef broth
- 1 tablespoon paprika
- Salt and pepper to taste
- In a pot, brown the beef and onion.
- Add tomatoes, broth, paprika, salt, and pepper.
- Simmer for 20-30 minutes until thickened.
Day 14
Breakfast: Cheesy Bacon Egg Bites
- 6 large eggs
- 6 slices of bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together eggs, bacon, cheese, salt, and pepper.
- Pour into greased muffin tins, bake for 15-20 minutes until set.
Lunch: Sausage and Pepperoni Pizza Bowls
- 1/2 pound Italian sausage, cooked and crumbled
- 1/2 cup pepperoni, chopped
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- In bowls, layer sausage, pepperoni, marinara, and cheese.
- Microwave or bake at 375°F (190°C) until cheese is melted and bubbly.
Dinner: Chicken Parmesan
- 4 chicken breasts, pounded thin
- 1 cup Rao's marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Season chicken with salt and pepper, grill until cooked.
- Top with marinara and cheeses, broil until cheese is melted and bubbly.
Following this 14-day meal plan closely can significantly help you kick start your weight loss efforts, offering a variety of nutritious and enjoyable meals. Remember, you have the flexibility to tweak the plan to better suit your tastes and dietary needs, just be mindful to keep it low-carb. Avoid introducing unnecessary carbohydrates like breads, pastas, and sweets. Feel free to adjust portion sizes, substitute ingredients based on food intolerances, or include your favorite low-carb options.
The goal is to make this diet both satisfying and sustainable for you. Stick with the fundamental low-carb principles, focusing on proteins, healthy fats, and low carb vegetables, and adapt the meals to fit your lifestyle and preferences seamlessly. Remember, the goal is not to finish the 14 days and go back to your old eating habits. This meal plan is intended to be a tool that will help you to shift the way you eat going forward. Try to not eat out at all during these 14 days and if you absolutely can't avoid it, choose only low carb options. This will get you the best results and set you up for long term success!
If you're ready to take the first step towards a fitter, more confident you, reach out to us today. Together, we'll embark on a transformative fitness journey that will leave you feeling empowered and unstoppable. Our rates start at $39! Book your first free session today!
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For more than fifteen years, Ryan Isern has been helping clients achieve their fitness goals. Over five years ago he opened Hustle and Heart Fitness and has helped clients throughout Southern Johnson County and the surrounding area with their health and fitness needs. Want to give us a try? Click Here for a Free Workout or to Schedule an Infrared Sauna Session. You can also fill out the form below, and we’ll answer any specific questions you may have.
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Hustle and Heart Fitness | (913) 671-0318 | Overland Park, Kansas
Hustle and Heart Fitness Studio | 8300 W 151st St | Overland Park, KS 66223






