This morning’s shake will satisfy your chocolate craving!
For lunch, enjoy a tasty mix of grilled chicken with fruit and veggies stuffed into a whole grain pita pocket for a delicious and satisfying meal. You’ll go vegetarian tonight: grilled marinated tofu with veggies and quinoa pilaf is light, yet filling. Day three of this 1800 calorie menu plan is one of my favorites.
“Cook once, eat twice.” Quinoa pilaf and grilled tofu will do double duty.
Place all ingredients in the blender and blend thoroughly until the ice cubes are completely crushed.
Tip: 1 cup of strawberries provides more than 100% of your daily vitamin C needs.
Top a single-serve (5.3 oz/150g) carton of nonfat Greek-style yogurt (plain, honey or vanilla flavor) with ½ cup (75g) mixed berries. Sprinkle with cinnamon.
Chop 6 ounces grilled chicken breast and toss in a bowl with chopped lettuce, spring onions, one medium grated carrot, ¼ of a diced avocado and a diced orange. Drizzle with a little balsamic vinegar, sprinkle with salt and pepper. Cut a whole grain pita bread in half, and stuff chicken mixture into the two pockets.
Tip: Also good with grilled fish, shrimp or tofu; instead of an orange, you can also try a small diced apple or a handful of grapes.
Mix ½ cup (80g) cooked white beans with 1 small chopped tomato and 1 tbsp low-fat Italian salad dressing.
Quinoa: Finely chop onion then sauté in a small amount of olive oil over medium heat until soft. Add quinoa and chicken or vegetable stock (two parts liquid to one part quinoa). Stir and bring to a boil, cover, turn heat to medium low and cook 10-12 minutes.
Tofu: Slice a 14-ounce (425g) block of extra firm tofu and arrange in a single layer on a lightly greased baking pan. Coat lightly with a few tbsps of bottled teriyaki sauce (or try this recipe). Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes. Roast in oven at 350 degrees (180 C; Gas Mark 4) for 30-45 minutes, turning occasionally.
Vegetables: Sauté fresh asparagus and sliced mushrooms in small amount of canola oil. Season with salt, pepper and fresh garlic.
To serve: Top 1½ cups (275g) quinoa pilaf with half of the roasted tofu and vegetables. Drizzle with soy sauce if desired.
Tip: Cook extra quinoa for tomorrow’s lunch; roast extra tofu for lunch on day FIVE.
Most people need between 8 and 12 cups (2-3 liters) of fluid a day, but many don’t get the recommended amount. Unless you’re keeping track of how much you’re drinking, you may not know if you’re getting as much fluid as you should.
You probably know you need fluids when your mouth is dry, but dehydration can also contribute to constipation and bad breath. And your physical and mental energy can suffer, too.
If you don’t think you’re getting all the fluids you should, make a point to drink a glass of water as soon as you get up, and keep a pitcher in plain sight to remind you to sip on it during the day. If plain water doesn’t appeal to you, try herbal tea or flavor your water with a few chunks of fruit or cucumber, or some fresh mint or ginger.
Try these healthy yet simple and tasty daily menus—five days of delicious meals, with no more than 1800 calories each day.
Today’s 1800 calorie menu starts with delicious green smoothie that boasts a serving of fruit and two servings of spinach. And it’s packed with protein to provide staying power.
Enjoy a Greek-inspired green salad tossed with a lemony dressing and topped with grilled chicken. Dinner features ground turkey meatballs in tomato sauce over whole grain penne pasta.
This morning’s shake will satisfy your chocolate craving, and for lunch a tasty mix of grilled chicken with fruit and veggies stuffed into a whole-grain pita pocket for a delicious and satisfying meal.
Welcome to day four of your 1800 calorie meal plan. Try a peach shake, pilaf with chicken then delicious flank steak with broccoli.
Learn how to make a low-cal mocha smoothie for breakfast, whole grain buckwheat soba noodles for lunch, and grilled fish tacos topped with a zesty slaw for dinner.