Product Questions? REBODY ( ) Store in a cool, dry place.

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1 FAQs Q: Do I eat during the 2-day juice cleanse? A: Yes, but keep consumption of food to more simple grains, fruits and vegetables. Q: What if I forget to take the Re Body Boost in the morning? A: No problem! Just take it as soon as you remember. Our recommendation is to not take it close to bedtime. Q: When should I eat my Re Body protein bar? A: The Re Body protein bar should replace one snack per day. Product Questions? REBODY ( ) Store in a cool, dry place.

2 cleanse * boost * nourish * ONE MONTH JUMP START KIT *

3 Congratulations! You have just taken the first step toward getting back on track with Re Body. * The Re Body Kit contains supplements, along with a sample meal plan and exercise guide. This kit includes the essentials you need to get back on track. The Re Body Kit along with a reduced-calorie diet and exercise program can help you achieve your goals, so let s get started!* 1 Month Jump start Kit Components: cleanse * 2-day juice cleanse with a delicious fruit flavor boost * Boost supplement containing PowerGrape plus sample exercise guide. nourish * High protein, great tasting bars plus a sample meal plan Get a jump start with Re Body. It s easy as 1-2-3! Questions? Let us be the first to help! REBODY ( )

4 step 1 cleanse * Start your plan with Re Body 2-day juice cleanse * Great-tasting! gluten-free Directions 1 MIX 2 tablespoons (1 fl. oz.) of Re Body juice cleanse concentrate with 4 8 fl. oz. of water or diluted juice. 15 calories 0g fat 4g sugar per serving 2 3 DRINK Re Body juice cleanse before each meal, for two days or as directed by your healthcare professional. REFRIGERATE after opening to maintain freshness. acai berry burst 6 FL OZ (177 ml) juice cleanse 2 day 4 For best results, KEEP consumption of food to more simple grains, fruits and vegetables. DRINK plenty of water, diluted juice and caffeine free tea as many times as possible. All Re Body products are intended to be used as part of a reduced calorie diet and exercise program. Check with your doctor before beginning a new reduced calorie diet or exercise program. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

5 step 2 boost * Incorporate Re Body boost * into your day Includes PowerGrape, a proprietary blend of polyphenols* Includes caffeine. One serving has a caffeine level (100mg) similar to a cup of brewed coffee Directions: Set up for success non-gmo / gluten-free Contains Powergrape a proprietary blend of polyphenols 1 Adults TAKE 1 capsule daily, preferably with morning meal. boost Dietary Supplement 30 Veggie Capsules 2 Exercise minutes per day. For additional sample exercises, visit: These government websites are used merely to provide suggestions regarding the types of exercises you can engage in to help support a healthy weight. These websites in no way promote, endorse or are affiliated in any way with Re-Body or its products.

6 step 3 nourish * Choose a smart snack with Re Body high protein bars * Re Body protein bars are a healthy balance of protein, carbohydrates and fat. There are three delicious flavors to indulge in Chocolate, Caramel Almond and Chocolate Peanut Butter. Re Body bars not only taste great, but they are gluten-free, have 14g of protein per serving and are only 140 calories!* Directions: Set up for success 1 2 STICK to a 1,600-calorie per day plan. REPLACE one snack a day with any flavor. All Re Body products are intended to be used as part of a reduced calorie diet and exercise program. Check with your doctor before beginning a new reduced calorie diet or exercise program. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

7 Kick-start with recipes BBQ Chicken 6 oz. chicken breast, cut into pieces ¼ cup fat-free, calorie-free BBQ sauce ½ cup green bell peppers, sliced ½ cup onion, sliced ½ cup red bell peppers, sliced ½ cup mushrooms, sliced Cooking spray 1. Place chicken and the BBQ sauce in a plastic food storage bag. 2. Seal and turn to coat. 3. Marinate for 30 minutes. 4. Coat a medium skillet with cooking spray. 5. Over medium heat, cook chicken thoroughly. 6. In a separate pan, also coated with cooking spray, sauté the vegetables until done. 7. Serve chicken over vegetables. PER SERVING (250 calories, 15g carbs, 11.6g fiber, 25.2g protein, 9.7g fat) Serves 1 Buffalo Cheeseburger on Portobello Buns 4 oz. ground bison meat 2 Portobello mushroom caps, stems removed 1 slice fat-free cheese 1 slice large tomato ½ tsp. Dijon mustard 1. Shape ground meat into burger patty. 2. Grill burger and mushroom caps until desired doneness. 3. Place mushroom cap on plate, add mustard, burger, cheese, tomato and other mushroom cap on top and enjoy! PER SERVING (250 calories, 9g carbs, 0.9g fiber, 37.2g protein, 6.1g fat) Rosemary Chicken 6 oz. chicken breast ½ tsp. rosemary ½ tsp. garlic 1 tsp. basil 1 tsp. oregano 1 cup cooked zucchini Serves 1 Serves 1 1 tbsp. and 1 tsp. capers 2 tbsp. lemon juice substitute ½ tsp. garlic powder 1. Season chicken breast with rosemary, garlic, basil and half the oregano. 2. Chicken can be baked, broiled or grilled. 3. Cook zucchini and season with lemon juice, garlic powder, capers and the remaining oregano. PER SERVING (150 calories, 4g carbs, 1.3g fiber, 23.7g protein, 9.4g fat) Almost Sushi Serves 1 6 oz. can of tuna, packed in water and drained 2 tsp. creamy horseradish sauce ½ cup chopped celery 2 outer lettuce leaves or mustard green leaves Pickled ginger and slivered green onions, for garnish 1. Mix tuna, horseradish sauce and celery in a medium bowl. 2. Divide in half and spoon into the lettuce or mustard green leaves.

8 3. Add a slice of pickled ginger and a sprinkle of slivered green onions. 4. Roll and enjoy. PER SERVING (200 calories, 5.5g carbs, 0.8g fiber, 26.35g protein, 5.1g fat) Turkey Chili 1 lb. ground turkey 2 small onions, chopped 3 cloves garlic, crushed 16 oz. jar fat-free, calorie-free bruschetta sauce 1 small tomato, chopped 1 large green pepper, chopped 1 package chili-seasoning, low sodium Cooking spray Crushed red pepper, optional 1. Coat a large skillet with cooking spray. 2. Over medium heat, brown turkey. 3. Add onions and garlic; simmer for 5 minutes. 4. Add bruschetta, peppers, chopped tomato, chili seasoning and simmer for an additional 20 minutes. 5. If desired, add crushed red pepper to taste. PER SERVING (200 calories, 9.5g carbs, 2.4g fiber, 39.2g protein, 7.13g fat) Halibut/Tilapia with Vegetables 1 ¼ pounds halibut or tilapia filets Serves 3 Serves 4 1/3 cup chopped parsley Yellow onion, thinly sliced 1 1/3 stalks celery, chopped 2/3 green bell pepper, chopped 2/3 (16 oz. can) diced tomatoes 1 tbsp. and 1 tsp. capers 2 cloves garlic, minced Fat-free cooking spray 1. Preheat oven to 425 F. 2. Wash fish and pat dry. 3. Cut into serving size pieces and place in a 9X13 inch baking pan coated with cooking spray. 4. Sprinkle with salt substitute and pepper. 5. In small bowl mix together the parsley, onion, celery, bell pepper, tomatoes, capers and garlic. 6. Pour mixture over the fish. 7. Bake until fish is slightly opaque in the center, about 20 minutes. 8. Remove from oven; let stand for 10 minutes before serving. PER SERVING (250 calories, 7.2g carbs, 4.3g fiber, 38.8g protein, 3.53g fat) Grilled Chicken with Charbroiled Vegetables 1 ½ lbs. skinless, boneless chicken breast 1 large red bell pepper 1 large green bell pepper 1 orange bell pepper 1 large zucchini Serves 4 4 baby eggplants 2 red onions 2 tbsp. lemon juice 1 garlic clove, crushed 1 tbsp. chopped fresh rosemary Salt and pepper, to taste 1. Preheat the grill or broiler. Halve and seed the bell peppers. Cut into 1 inch pieces. 2. Cut the chicken breast into 1 inch pieces. 3. Cut the zucchini in half lengthwise and slice into 1 inch pieces. 4. Place the bell peppers and zucchini in a bowl. 5. Cut the eggplants into fourths lengthwise. 6. Cut the onions into 8 even wedges. 7. Add the eggplants and onions to the bell peppers and zucchini. 8. Whisk the lemon juice, oil, garlic, and rosemary together in a small bowl. 9. Season to taste with salt and pepper. Pour the mixture over the vegetables and stir to coat them evenly. 10.Thread the vegetables and chicken into 8 metal or presoaked wooden skewers. 11. Cook on a hot grill, turning frequently, for 8-10 minutes, or until softened and beginning to char. 12.Alternative, arrange the kabobs on the broiler rack and cook under the hot broiler, turning frequently, for minutes, or until the vegetables are lightly softened. Drain the chicken and vegetable kabobs and serve. PER SERVING (250 calories, 21.94g carbs, 12.6g fiber, 25.91g protein, 9.42g fat)