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Day One
Breakfast
tbsp of honey
cup of granola
12 ounces
of coffee
Snack
1 Apple
Total Calories: 81
Lunch
Sandwich
2 slices of turkey
cup of lettuce
cup of almonds
Dinner
1 tilapia filet
1 tbsp of butter
and squash
Preheat oven to 350 degrees. Season the tilapia with salt, pepper, and 1 tbsp of butter. Wrap in foil and bake for about 40 minutes.
Quarter the squash and zucchini and place into boiling water. Cover with a lid and let simmer. Boil squash for 45 minutes to an hour, when you can easily pierce the skin with a fork its done. Season with salt and pepper.
Day Two
Breakfast
12 ounces of coffee
Total Calories: 69
Snack
Lunch
Salad
Mix avocado, cherry tomatoes, mozzarella cheese, and olive together. Add salt and pepper to your liking.
Dinner
Vinaigrette:
To prepare vinaigrette: Peel the garlic and chop finely. Whisk in 5 tablespoons oil. Add vinegar and mustard; whisk until well blended. Season with salt and set aside.
To prepare salad: Combine beans, chicken, celery, cheese in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired. Add in salad greens at the end to prevent wilting.
Day Three
Breakfast
12 ounces of coffee
Total Calories- 82
Lunch
Snack
Apple- 81 calories
Dinner:
Taco Night
cup of salsa
Day Four
Breakfast
12 ounces of coffee
Total Calories: 69
Snack:
cup of almonds
Lunch:
Tuna Wrap
2 whole-grain tortillas
Mix tuna and veggies with olive oil. Place filling into the tortillas and garnish with salt and pepper.
Dinner:
Cook the noodles in lightly salted water (check package for cooking times) Drain and return to the pot. Add the ricotta, zucchini, and fresh herbs to the pot. Stir until the pasta is thoroughly coated and let heat until everything is warm.
Day Five
Breakfast
1 apple
12 ounces of coffee
Lunch:
1 slice tomato
When grilling your sandwich make sure to use a low calorie cooking spray.
Snack:
1 Orange
Total Calories: 86
Dinner:
2 tsp sugar - 32
Pepper
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour the dressing over the rice. Add the tomatoes and basil. Mix well and check the seasonings.
Dessert:
Total Calories: 44