Take the guesswork out of your weight loss with our comprehensive meal plans.
If you think you are making a sacrifice during a diet or you feel bored there are more chances to give up! With Revision Health Unlimited’s meal plans, we will revolutionize the way you view food and will help you enjoy food while losing weight.
Learn how to make decisions that fit your body and lifestyle and watch the weight disappear through easy to understand plans and recipes curated by an internationally-renowned chef, Emanuele Attala, the man behind New York City restaurants like Spaghetti Incident.
The menu is based on the healthiness of the Mediterranean eating life style. Our meal plans include knowledge about everything your body needs to gain energy, while also being easy to make, fun, and colorful.
Revision Health Unlimited’s menu plans include 3 main meals plus 2 shakes (which include fruit, yogurt, and raw vegetables), specifically designed to help you maintain an active metabolism.
Example of Revision Health Unlimited Meal Plans
Roasted Eggplant with Tomatoes
Serve: 4 people
Prep: 30 min
Cook: 20 min
Ready in: 50 min
1 Big Eggplant
250g heirloom tomatoes
200g smoked provolone cheese
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon extra virgin olive oil
¼ teaspoon oregano
Preheat the oven to 390F. Cut the eggplant in circle a finger tall and put them in a bowl with water and salt for 20 min. Chopped the tomatoes and the provolone cheese in cubes. Wash the eggplants and gently dry them with a kitchen rag. Lie them down on a baking pan over an oven paper and spread the tomatoes and the cheese on top. Add the olive oil, salt and pepper and bake for 20 min.
Mediterranean Orzo Salad with Feta Cheese
Serve: 4 People
Prep: 10 min
Cook: depends on orzo’s package direction
Ready in: 15/20 min
1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup (3 ounces) feta cheese, crumbled and divided
(if you like, you can add boiled chickpeas)
Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese. To give it a touch of Italy you can add fresh basil at the end!
Slow-baked Salmon with Lemon and Thyme
Serve: 4 people
Prep: 15 min
Cook: 15/18 min
Ready in: 30/ 35min
1/2 tablespoons extra-virgin olive oil, divided
6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)
Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.