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Welcome to day four of your 1800 calorie meal plan.
Your day starts with the delicious flavor of summer in the form of a peach protein shake scented with almond and ginger. For lunch, you’ll be incorporating last night’s quinoa pilaf into a salad with some leftover grilled chicken from day two. Tonight, some lean beef for a change – as part of a straightforward meal of grilled flank steak, whole wheat couscous and roasted broccoli.
“Cook once, eat twice.” Roasted broccoli at dinner gets added to tomorrow’s soup at lunchtime.
Place all ingredients in the blender and blend thoroughly until the ice cubes are completely crushed.
Tip: 1 cup (150g) of peaches provides about 10% of your daily vitamin A.
1/3 cup (30g) dry roasted soy nuts and 1 medium apple or orange
Place on a bed of fresh salad greens.
Dessert: 1 fresh orange
Tip: Substitute cooked brown rice, whole grain pasta for the quinoa.
12 ounces (360ml) low-fat milk or soy milk mixed with 1-2 shots of espresso. Sprinkle with cinnamon.
How to roast broccoli: Preheat oven to 425 degrees (220 C; Gas Mark 7). Cut broccoli into bite-sized florets, toss in a bowl with a drizzle of olive oil, salt and pepper. Arrange in a single layer on a baking sheet and roast 15-20 minutes until some edges of the broccoli are starting to brown.
How to prepare couscous: Prepare according to package directions using water or broth; add ½ teaspoon curry powder to liquid. 1 serving = 1 cup (150g) cooked couscous
How to cook flank steak: Preheat broiler pan on the oven rack closest to the broiler element. Rub the flank steak with 1-2 teaspoons olive oil, then sprinkle with salt and pepper. When the pan is hot, lay the steak on the pan and broil 5-6 minutes, then turn and broil 5-6 minutes until medium-rare. Remove from oven, let rest on the cutting board for 5 minutes, then slice against the grain and at an angle into thin slices. 1 serving = 6 ounces (175g) cooked flank steak
Tip: Cook extra broccoli for tomorrow’s lunch.
¾ cup (180g) unsweetened applesauce, heated in the microwave and sprinkled with cinnamon and nutmeg
If you eat while you’re working, driving, surfing the internet, or watching television, you might not focus on your food very much—if at all. This means you don’t get much satisfaction from your meal when you’re not paying attention—and, you often eat too quickly. On top of that, it’s easy to lose track of how much you eat. To eat more mindfully, set aside 20 minutes to eat your meal, and do nothing else. Try to slow your pace and really savor every bite. When you take time to focus on how your food looks, smells and tastes, it will be much more enjoyable and you’ll leave the table more satisfied.
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.