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.  

Shaun Chavis and Su Red-St. John

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.

• Breakfast

• Lunch and Dinner

• Snacks

• Treats

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)

Lean Green Smoothie

In a blender, combine 1 1/2 cups 1% low-fat milk, 1 chopped frozen banana, 1 cup baby spinach, 2 tablespoons old-fashioned rolled oats, 1 tablespoon ground flaxseed, and 1 teaspoon honey. Blend until smooth, and enjoy.

BLT Egg Sandwich

In a skillet coated with cooking spray, cook 1 whole egg and 2 slices turkey bacon. Place on a whole-grain English muffin with 2 Romaine lettuce leaves and 2 slices tomato; serve with an orange.

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

In a skillet coated with 2 teaspoons olive oil, sauté 2 cups baby spinach and 1 cup shredded potato until golden and tender. Whisk together 1 whole egg and 2 egg whites; add to skillet. Top scramble with 2 tablespoons grated Parmesan cheese and a sprinkle of black pepper; serve with 1/2 cup grapes.

Toast with Marmalade-Walnut Breakfast Spread

Mix together 1/2 cup 2% low-fat cottage cheese, 2 teaspoons orange marmalade, 3 tablespoons chopped walnuts, and a dash of cinnamon. Serve on 2 pieces of whole-grain toast.

Breakfast on the go?

Grab one of these:

Starbucks: Protein Artisan Snack Plate
Jamba Juice: Apple Cinnamon Oatmeal
Dunkin’ Donuts: Egg White Veggie Flatbread

Lunch and Dinner

(choose two daily; 400 calories each)

Soup and a Whole-Grain Roll

Heat 1 1/2 cups canned reduced-sodium butternut squash or lentil soup. Combine 1 tablespoon balsamic vinegar and 1 teaspoon olive oil. Dip 1 whole-grain roll in vinaigrette; serve with soup.

Smoked Salmon Sushi

Wrap 3 nori (seaweed) sheets each with 3 tablespoons cooked brown rice, 2 tablespoons shredded cucumber, 2 tablespoons shredded carrots, 1 tablespoon diced peeled avocado, and 1/2 ounce smoked salmon. Drizzle with lower-sodium soy sauce; serve.

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.

Gnocchi with Arugula and Walnuts

Cook 3/4 cup whole-wheat potato gnocchi in boiling water for 3–4 minutes; drain. Toss with 2 teaspoons olive oil, 1 tablespoon red wine vinegar, 2 cups fresh arugula, and 3 tablespoons chopped walnuts; sprinkle with salt and pepper to taste.

Scallops with Spinach and Bacon Salad

In a skillet coated with 1 teaspoon olive oil, cook 6 scallops over medium-high heat until done (about 3 minutes on each side); sprinkle with salt and pepper to taste. Toss 2 1/2 cups spinach, 1/2 cup halved cherry tomatoes, 2 slices crumbled cooked turkey bacon, and 2 tablespoons balsamic vinaigrette; top salad with scallops.

Pumpkin Mousse

Mix 1/2 cup plain 2% reduced-fat Greek yogurt, 1/2 cup canned pumpkin, and 1 tablespoon honey; top with cinnamon.

Chocolate Nut Bark

Melt 2 tablespoons semisweet chocolate chips; pour chocolate on parchment paper. Sprinkle with 1 tablespoon chopped nuts; refrigerate 10 minutes until set.