1800 Calorie Meal Plan – Day Three | Discover Good Nutrition

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1800 Calorie Menu – Day Three

Posted by Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND – Senior Director, Worldwide Nutrition Education and Training

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1800 Calorie Meal – Day Three.

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.

BREAKFAST – Chocolate Berry Shake

1 serving Herbalife Formula 1 Nutritional Shake Mix, Chocolate flavor
1 cup (240ml) nonfat milk or plain soy milk
1 cup (150g) frozen strawberries
Few drops vanilla extract
4 ice cubes

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.

MID-MORNING SNACK – Yogurt and Fruit

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.

LUNCH – Grilled Chicken Pita Pockets

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.

MID-AFTERNOON SNACK – Quick Bean Salad

Mix ½ cup (80g) cooked white beans with 1 small chopped tomato and 1 tbsp low-fat Italian salad dressing.

DINNER – Roasted Tofu with Quinoa Pilaf, Asparagus and Mushrooms

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.

SNACK – ½ cup (75g) frozen cherries

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Are you drinking enough fluids?

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.

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Quick links for more meal plan ideas

1800 Calorie Meal Plan – Five Days of Healthy Meals

Try these healthy yet simple and tasty daily menus—five days of delicious meals, with no more than 1800 calories each day.

1800 Calorie Menu – Day One

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.

1800 Calorie Menu – Day Two

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.

1800 Calorie Menu – Day Three

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.

1800 Calorie Menu – Day Four

Welcome to day four of your 1800 calorie meal plan. Try a peach shake, pilaf with chicken then delicious flank steak with broccoli.

1800 Calorie Menu – Day Five

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.

Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND – Senior Director, Worldwide Nutrition Education and Training
Susan is the Senior Director of Worldwide Nutrition Education and Training at Herbalife, where she is responsible for the development of nutrition education and training materials, and is one of the primary authors of the Herbalife-sponsored blog, www.discovergoodnutrition.com. She is a Registered Dietitian and holds two Board Certifications from the Academy of Nutrition and Dietetics as a Certified Specialist in Sports Dietetics, and a Certified Specialist in Obesity and Weight Management. Susan is also a Fellow of the Academy of Nutrition and Dietetics. Susan graduated with distinction in biology from the University of Colorado, and received her master’s degree in Food Science and Nutrition from Colorado State University. She then completed her dietetic internship at the University of Kansas. Susan has taught extensively and developed educational programs targeted to individuals, groups and industry in her areas of expertise, including health promotion, weight management and sports nutrition. Prior to her role at Herbalife, she was the assistant director of the UCLA Center for Human Nutrition, and has held appointments as adjunct professor in nutrition at Pepperdine University and as lecturer in nutrition in the Department of Food Science and Nutrition at Cal Poly San Luis Obispo. Susan was a consultant to the (then) Los Angeles Raiders for six seasons, and was a contributing columnist for the Los Angeles Times Health Section for two years. She is a co-author of 23 research papers, 14 book chapters, and was a co-author of two books for the public: “What Color is Your Diet?” and “The L.A. Shape Diet” by Dr. David Heber, published by Harper Collins in 2001 and 2004, respectively.