Breakfast
1 toasted wholemeal English muffin with 1 teaspoon margarine and 2 teaspoons honey; a glass (150 ml) of fruit juice.
Snack
85g fresh fruit.
Lunch
2 slices of wholemeal toast with 150 g baked beans and 30g grated Edam; leafy salad with balsamic vinegar or low fat dressing.
Snack
One pot low fat fruit yoghurt.
Dinner
130 g grilled chicken breast with 50g (uncooked weight) wholemeal pasta tossed in 1-teaspoon olive oil; 170g steamed or boiled vegetables.
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