Day 1 Breakfast: Omelet made with three egg whites and loaded with 75g hacked blended peppers and a modest bunch of spinach
Mid-morning nibble: 100g chicken with ½ red pepper, cut
Lunch: One flame broiled chicken bosom, blended serving of mixed greens leaves, red peppers, green beans and ¼ tbsp olive oil
Mid-evening nibble: 100g turkey bosom with ¼ cucumber, cut
Supper: 100g flame broiled chicken bosom with steamed broccoli
Day 2 Breakfast: Baked chicken bosom with a modest bunch of mix browned kale
Mid-morning nibble: 100g turkey bosom and ½ green pepper, cut
Lunch: Baked haddock filet with blended green plate of mixed greens, with ½ tbsp olive oil
Mid-evening nibble: 100g turkey bosom with 75g steamed broccoli
Supper: One salmon steak with hacked dill and steamed green beans
Day 3 Breakfast: 100g smoked salmon, in addition to spinach
Mid-morning nibble: 100g chicken bosom with ½ yellow pepper, cut
Lunch: One flame broiled chicken bosom with patio nursery serving of mixed greens and ½ tbsp olive oil
Mid-evening nibble: 100g turkey cuts with ¼ avocado
Supper: One flame broiled sheep steak (or two cutlets); steamed broccoli and spinach
Day 4 Breakfast: Scrambled eggs (one entire, two whites), tomatoes, green beans
Mid-morning nibble: 100g turkey cuts with ¼ cucumber, cut
Lunch: Baked cod filet with plate of mixed greens, tomato, spinach and ½ tbsp olive oil
Mid-evening nibble: 100g chicken bosom with ½ barbecued courgette
Supper: 100g chicken bosom panfry made with ½ tsp oil and green veg
Day 5 Breakfast: 200g turkey bosom with ¼ avocado and ¼ cucumber, cut
Mid-morning nibble: Two hard-bubbled eggs with ½ red pepper, cut
Lunch: 150g barbecued prawns with a green plate of mixed greens and tomatoes, ½ tbsp olive oil
Mid-evening nibble: 100g turkey bosom with five almonds
Supper: 100g chicken bosom with steamed broccoli
Day 6 Breakfast: One barbecued haddock filet with cooked peppers and courgettes
Mid-morning nibble: 100g chicken with one tomato, cut
Lunch: 150g turkey with green serving of mixed greens, steamed broccoli and ½ tbsp olive oil
Mid-evening nibble: 100g chicken with five pecan nuts
Supper: 150g-200g steak presented with steamed green beans and broccoli
Day 7 Breakfast: Three-egg-white omelet, barbecued tomatoes and steamed spinach
Mid-morning nibble: 100g turkey with five Brazil nuts
Lunch: 150g chicken bosom with steamed asparagus and green serving of mixed greens
Mid-evening nibble: 100g turkey with ¼ cucumber, cut
Supper: Grilled, skinless duck bosom with steamed oriental
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