Diet

May 22 2018

5 Weeks to Your Best Body Ever: What to Eat, diet plan.#Diet #plan

5 Weeks to Your Best Body Ever: What to Eat

Our 1,350-calorie-a-day diet features foods that are great at stopping that famished feeling.

Easy-to-stick-to diet

Our 1,350-calorie-a-day diet features foods that are great at stopping that famished feeling. Plus, you’ll get 25 grams of slimming fiber a day. Just pick one breakfast, lunch, dinner, and snack each day. Stick to our diet and this workout plan for five weeks, and you’ll lose up to 15 pounds.

Best body secret: Stop hunger

“Researchers around the world say what really works is not just cutting calories but satisfying your hunger with the right kinds of foods,” says Health’s Frances Largeman-Roth, RD. In fact, women following a low-fat diet who were allowed to fill up on all the fruit and vegetables they wanted lost 23% more weight than women on a low-fat diet alone, a new study from the United Kingdom reports.

Breakfast

(choose one daily; 400 calories each)

BLT Egg Sandwich

Smoked Salmon on Rye with an Apple

Spread 2 tablespoons 1/3-less-fat cream cheese on 2 pieces rye bread. Top with 1 ounce smoked salmon and 2 tablespoons chopped fresh chives; serve with an apple.

Spinach-Potato Scramble with Parmesan

Toast with Marmalade-Walnut Breakfast Spread

Breakfast on the go?

Grab one of these:

Jamba Juice: Apple Cinnamon Oatmeal

Dunkin’ Donuts: Egg White Veggie Flatbread

Lunch and Dinner

(choose two daily; 400 calories each)

Smoked Salmon Sushi

Chicken Cobb Salad

Toss 2 cups salad greens, 1/2 cup shredded carrots, 1/4 chopped peeled avocado, 1 sliced hard-cooked egg, 2 ounces baked or skinless rotisserie chicken, and 2 tablespoons balsamic vinaigrette.

Wild Salmon Plate

Mix 4 ounces canned salmon with 3 tablespoons chopped celery, 1 tablespoon lemon juice, 1 tablespoon chopped fresh chives, 1 teaspoon olive oil, and 1/4 teaspoon each of dried dill and black pepper. Serve with 10 whole-grain crackers and 1/2 cup each of cucumber slices and bell pepper slices.

Thai Tofu Sandwich

In a skillet coated with cooking spray, heat 1 (4-ounce) piece of tofu until golden (about 4 minutes on each side); brush with 1/2 teaspoon Sriracha (Thai chili-garlic sauce). Place tofu, 1/4 sliced peeled avocado, and 1/4 cup each of cucumber slices, shredded carrots, and fresh cilantro on a whole-grain roll; serve sandwich.

Steak Lettuce Wraps with Seasoned Home Fries

Preheat oven to 400°. Slice 1 small potato into fry shapes; toss with 1 teaspoon olive oil and 1 teaspoon chili powder. Roast on baking sheet until golden (about 30 minutes). Grill 1 (3-ounce) sirloin steak until desired degree of doneness; slice into thin strips. Fill 6 Romaine lettuce leaves with steak. Top with 1/2 cup thinly sliced red bell pepper; drizzle with 1 tablespoon balsamic vinaigrette.

Sweet Potato and Black Bean Tacos

Chop 1 small sweet potato into 1/2 -inch cubes. In a skillet coated with 1 teaspoon olive oil, sauté cubes, 1 minced garlic clove, and 1/4 teaspoon cumin for 15 minutes. Add 1/2 cup canned black beans, rinsed and drained; cook 5 more minutes. Fill 3 warm corn tortillas with bean-and-potato mixture, 1 tablespoon salsa, and 1 tablespoon chopped fresh cilantro.

Chicken with Greek Potatoes

Preheat oven to 400°. Coat a baking sheet and 1 (3-ounce) chicken breast with cooking spray; bake 30 minutes or until done. Chop 1 small potato into 1-inch cubes; toss with 2 cups broccoli spears, 2 teaspoons olive oil, and salt and pepper to taste. Roast 30 minutes. Mix vegetables with 2 tablespoons crumbled feta cheese and 1 tablespoon red wine vinegar; serve with chicken.





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