The pre-party diet: week 3
Breakfast: Toasted bagel with two tsp high fruit jam and cottage cheese, extra light cream cheese or natural yoghurt
Snack: Fruit juice or smoothie
Lunch: Supermarket salad bowl with wholegrain or granary roll
Dinner: Goulash
Heat a tsp olive oil in a non-stick pan. Brown around 150g steak pieces, turning over to seal on all sides. Once browned, remove from the pan
Put four level tbsp brown rice on to boil. This will take about 40 minutes
Add a small sliced onion to the meat pan, along with two crushed cloves of garlic and allow to soften. Add a tsp paprika, a small tin of tomatoes and the meat and stir well. Season with freshly ground black pepper and simmer for 30 minutes, stirring occasionally and adding a little water if necessary. Cut a pepper into strips, add to the goulash and simmer for a further 10 minutes. Serve half the goulash with half the rice (store the rest in a Tupperware in the freezer or refrigerate until tomorrow night) topped with a tbsp natural yoghurt if you wish
Day 2
Breakfast: Bowl of Special K with skimmed milk and a handful of dried fruit
Lunch: Mix together a tsp mustard and a tsp reduced fat mayo. Spread on two slices of wholegrain bread and fill with two slices of honey roast ham and a sliced tomato
Fruit portion
Snack: Mince pie
Dinner: Ready meal such as M&S Steam Cuisine
Day 3
Breakfast: Skinny latte with a plain croissant or wholegrain muffin. Read the label. Muffins can have up to 600 calories so be careful
Lunch: Mix a small can tuna in brine (drained) with a tsp natural yoghurt. Use to fill a wholemeal pitta pocket along with two tbsp mixed beans, diced cucumber, tomato, spring onion and salad
Snack: Bag of Rispinos or Snack-a-Jacks
Dinner: Ravioli with ratatouille
Boil two handfuls of fresh pasta such as spinach and cheese ravioli in plenty of water as directed on the packet, omitting any added fat or salt. Meanwhile, heat half a can of ratatouille. Once the pasta is cooked and drained, stir in the ratatouille. Top with a tbsp grated Parmesan cheese
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