Breakfast
Place 85 g fresh fruit, e.g. chopped mango, sliced bananas, strawberries, raspberries or blueberries in a bowl and spoon over 150 g low fat plain yoghurt. Drizzle over 1 - 2 level teaspoons (5 - 10 ml) honey.
Snack
2 wholegrain crackers with a little peanut butter.
Lunch
300 ml fresh carrot soup with coriander (bought or homemade) accompanied by 1 large slice of crusty bread spread with a little olive oil margarine. Scatter over 2 tablespoons (30 ml) grated Edam.
Snack
1 piece fresh fruit.
Dinner
Chicken and vegetable kebabs with yoghurt sauce: First, make the sauce by combining 150g 0% plain Greek yoghurt with 1 small garlic clove (crushed), 1 tablespoon (15 ml) lemon juice and ½ teaspoon (2.5 ml) chopped mint. Cut a large boned chicken breast into chunks, then coat with the yoghurt mixture. Leave to marinate in the fridge for an hour. Preheat the grill. Thread alternate pieces of chicken, cherry tomatoes, courgette slices and yellow pepper onto 2 skewers and grill for about 15 minutes, turning and basting with the remaining marinade, until cooked. Heat and serve the remaining marinade as an accompanying sauce. 3 heaped tablespoons cooked rice (50 g uncooked weight).
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