The pre-party diet: week 2
Day 1
Breakfast: Pour a small glass of orange juice, a splash of apple juice and a handful of strawberries into a blender. Whizz until smooth.
Snack: Skinny latte and flapjack bar such as the Pret's Power Bar.
Lunch: Mash a hard-boiled egg with half a tablespoon reduced fat mayo and a sliced spring onion. Use to make a sandwich with two slices wholemeal bread and salad.
One orange.
Dinner: Vegetable Satay
Heat a teaspoon olive oil in a saucepan and gently cook a sliced onion. Add a cereal bowl of mixed vegetables, such as sliced courgette, peppers, aubergine and mushrooms. Cover with a lid and cook gently for a further five minutes. Add a crushed clove of garlic and a sliced chilli. Mix enough water into a dessertspoon of crunchy peanut butter to form a paste and stir this in to the vegetables. Add two tablespoons canned and drained chickpeas and simmer for five to ten minutes. Serve with a grilled mini-naan bread.
Day 2
Breakfast: Mix together one tablespoon porridge oats, three tablespoons raisins and a grated apple, keeping the skin on. Pour over 100ml skimmed milk and keep in the fridge overnight (this step isn't necessary if you don't have time). Serve with a pot of low-fat yoghurt.
Lunch: Ready-to-go soup - any vegetable or lentil/bean soup is fine as long as it isn't creamy. We like Celeriac mash, Chilli beef, Malaysian chicken, Sausage hotpot and sweet pepper from Pret a Manger but your local lunch spot should have other good options too.
Snack: Two crackers or crispbread with two tbsp reduced fat houmous.
Dinner: Honey Mustard Pork with Sweet Potato
Mix together a heaped tsp each of honey and wholegrain mustard, along with a teaspoon of soy sauce. Use to marinade a pork chop (around 150g in weight) for 20 minutes to half an hour. Grill the chop for 10-15 minutes, turning occasionally, until thoroughly cooked. Meantime, cut a medium-large sweet potato into 1cm-thick slices, brush with a little olive oil and grill for five to seven minutes, turning once. Mix a teaspoon wholegrain mustard into two tablespoons natural yoghurt and serve the pork and grilled sweet potato slices with lots of crisp salad.
Day 3
Breakfast: Bowl of Special K with skimmed milk and strawberries.
Lunch: Fill a large wholemeal pitta pocket with two tbsp reduced fat houmous, a tablespoon Greek or natural yoghurt, five olives (in brine), cherry tomatoes and salad.
Carton of fruit juice.
Snack: Portion of fruit.
Dinner: Ready meal with extra salad or vegetables.
Lower-fat chocolate mousse.
1 | 2 | 3 | next
printer friendly
send to a friend
Delicious
Digg
reddit
Facebook
StumbleUpon
Horoscopes| Message Boards | Quizzes | Newsletters | Join
iVillage Ltd is a UK company registered in England & Wales (3837269) at 80-110 New Oxford Street, London WC1 1HB
