Cooking Book Fat Burner And Diet Blog
Ready to step it up with your Fitbit tracker and set some new health and fitness goals? That's awesome! Cue the fireworks! But if your ultimate goal is to lose weight , unfortunately, activity alone isn't going to get you there—you also have to change what you eat . That does not mean you need to do a cleanse or detox . But it is possible to get a jump on weight loss, the smart and healthy way . Fitbit Dietitian Tracy Morris developed this kickstart one-week meal plan to help her clients see results, fast. Disclaimers: Please don't try to lose more than 2 pounds per week, or dip below 1200 calories per day, which can compromise your metabolism . This is not a long-term plan, so you definitely don't want to eat this way every week. But it's a great way to kick off a weight loss goal, with specific meal and snack ideas, so you'll see an initial drop—and be extra motivated to keep the momentum going this year. Increase your drive to succeed, and see how many consecutive days your can stay on track, by using Fitbit's food logging feature.
Here's the full shopping list for exactly what to buy, and check to make sure you have a few pantry staples on hand. Morris recommends starting on a weekend, so you can make a big pot of veggie soup , and give your body a chance to adjust before diving into a busy week. Her plan cuts carbs for the first couple of days, before slowly reintroducing whole grains. And if you want to mix it up, there are lots more options for healthy snacks , just make sure to get a serving of fruit or vegetables, along with protein.
Meal Prep
Before you start the meal plan, make a pot of the Veggie Soup . Make 2 servings of Overnight Oats , so they can soak in the fridge. It's also super helpful to prep your veggie snacks—make 4 bags filled with baby carrots and sugar snap peas, and 3 bags filled with broccoli and cauliflower, for alternate days. And if you really want to get ahead, you could also grill the chicken breasts and cook the quinoa and brown rice in advance.
Day 1
Breakfast: green smoothie (made with ½ banana + ½ cup frozen mango + 1 cup kale + ½ cup plain, low-fat Greek yogurt + ½ small avocado + ½ cup nonfat milk)
Morning snack: 1 apple + 1 oz nuts
Lunch: 2 cups Veggie Soup
Afternoon snack: 1 cup baby carrots & sugar snap peas + 2 tablespoons hummus
Dinner: 4 oz salmon + 1 cup steamed carrots + 1 cup steamed broccoli + 2 tablespoons teriyaki sauce + 1 teaspoon sesame seeds
Notes: Bake the salmon at 400°F (200°C) until firm to the touch, 10 to 15 minutes, depending on the thickness. Chop the carrots and broccoli and steam until tender-crisp, about 5 minutes for the carrots, 3 minutes for the broccoli. Drizzle everything with the teriyaki sauce and sprinkle with the sesame seeds.
1,226 total calories for the day
Day 2
Breakfast: berry smoothie (made with ½ banana + 1 cup frozen strawberries + ½ cup plain, low-fat Greek yogurt + ½ cup nonfat milk)
Morning snack: 1 banana + 1 oz nuts
Lunch: 2 cups Veggie Soup
Afternoon snack: 1 cup broccoli & cauliflower + 2 tablespoons tzatziki
Dinner: 4 oz grilled chicken + ½ cup roasted sweet potatoes + 1 cup roasted Brussels sprouts + 1 tablespoon olive oil
Notes: Chop the sweet potatoes and halve the Brussels sprouts, and place on a sheet pan. Drizzle with 2 teaspoons olive oil, season with salt and pepper, and toss to coat. Roast at 450°F (230°C) until tender, about 15 minutes. Brush the chicken with 1 teaspoon olive oil and season with salt and pepper. Grill over medium-high heat until marked and no longer pink in the center, about 5 minutes per side.
1,230 total calories for the day
Day 3
Breakfast: green smoothie (made with ½ banana + ½ cup frozen mango + 1 cup kale + ½ cup plain, low-fat Greek yogurt + ½ small avocado + ½ cup nonfat milk)
Morning snack: 1 cup blueberries + 1 oz nuts
Lunch: 3 oz grilled chicken + ½ cup cooked quinoa + 1 cup cherry tomatoes & chopped cucumber + 2 tablespoons feta cheese + 1 tablespoon vinaigrette
Afternoon snack: 1 cup baby carrots & sugar snap peas + 2 tablespoons hummus
Dinner: 4 oz mahi-mahi + 1 cup steamed carrots + 1 cup steamed broccoli + 2 tablespoons teriyaki sauce + 1 teaspoon sesame seeds
Notes: Bake the mahi-mahi at 400°F (200°C) until firm to the touch, 10 to 15 minutes, depending on the thickness. Chop and steam the carrots and broccoli until tender-crisp, about 5 minutes for the carrots, 3 minutes for the broccoli. Drizzle everything with the teriyaki sauce and sprinkle with the sesame seeds.
1,239 total calories for the day
Day 4
Breakfast: Overnight Oats with blueberries (made with ½ cup oats + 1 tablespoon chia seeds + ½ cup nonfat milk + ½ cup plain, low-fat Greek yogurt + ½ cup blueberries)
Morning snack: 1 banana + 1 oz nuts
Lunch: 3 oz tuna + 2 cups mixed greens + 1 cup cherry tomatoes & chopped cucumber + 1 tablespoon vinaigrette
Afternoon snack: 1 cup broccoli & cauliflower + 2 tablespoons tzatziki
Dinner: 4 oz grilled chicken + ½ cup roasted sweet potatoes + 1 cup roasted Brussels sprouts + 1 tablespoon olive oil
Notes: Chop the sweet potatoes and halve the Brussels sprouts, and place on a sheet pan. Drizzle with 2 teaspoons olive oil, season with salt and pepper, and toss to coat. Roast at 450°F (230°C) until tender, about 15 minutes. Brush the chicken with 1 teaspoon olive oil and season with salt and pepper. Grill over medium-high heat until marked and no longer pink in the center, about 5 minutes per side.
1,303 total calories for the day
Day 5
Breakfast: Overnight Oats with blueberries (made with ½ cup oats + 1 tablespoon chia seeds + ½ cup nonfat milk + ½ cup plain, low-fat Greek yogurt + ½ cup blueberries)
Morning snack: 1 apple + 1 oz nuts
Lunch: 3 oz lean deli turkey + ¼ avocado + 1 whole-wheat tortilla + 1 cup mixed greens
Afternoon snack: 1 cup baby carrots & sugar snap peas + 2 tablespoons hummus
Dinner: 4 oz shrimp + 1 cup steamed carrots + 1 cup steamed broccoli + ½ cup cooked brown rice + 2 tablespoons teriyaki sauce + 1 teaspoon sesame seeds
Notes: Defrost the shrimp under cool running water and pat dry. In a nonstick pan over medium-high heat, toss the shrimp with a little all-natural cooking spray, and cook until bright pink, tightly furled, and warmed through. Chop and steam the carrots and broccoli until tender-crisp, about 5 minutes for the carrots, 3 minutes for the broccoli. Drizzle everything with the teriyaki sauce and sprinkle with the sesame seeds.
1,383 total calories for the day
Day 6
Breakfast: 2 slices whole-wheat toast + 2 hard-boiled eggs + hot sauce (optional)
Morning snack: 1 cup blueberries + 1 oz nuts
Lunch: 3 oz smoked salmon + ¼ avocado + 1 whole-wheat tortilla + 1 cup mixed greens
Afternoon snack: 1 cup broccoli & cauliflower + 2 tablespoons tzatziki
Dinner: 4 oz lean steak + 1 cup roasted sweet potatoes + 1 cup roasted Brussels sprouts + 1 tablespoon olive oil
Notes: Chop the sweet potatoes and halve the Brussels sprouts, and place on a sheet pan. Drizzle with 2 teaspoons olive oil, season with salt and pepper, and toss to coat. Roast at 450°F (230°C) until tender, about 15 minutes. Season the steak with salt and pepper. In a frying pan over medium-high heat, warm 1 teaspoon olive oil. Cook the steak until done to your liking, about 3 minutes per side for medium-rare. (Consuming raw or undercooked meats may increase your risk of foodborne illness.)
1,358 total calories for the day
Day 7
Breakfast: 1 scrambled egg + ½ cup black beans + 1 whole-wheat tortilla
Morning snack: 1 apple + 1 oz nuts
Lunch: 3 oz lean deli turkey + ¼ avocado + 2 slices whole-wheat bread + 1 cup mixed greens
Afternoon snack: 1 cup baby carrots & sugar snap peas + 2 tablespoons hummus
Dinner: whatever you want! (An example, for fun: 2 slices veggie pizza + 1 cup salad greens + 1 tablespoon vinaigrette + 5 fl oz red wine)
1,603 total calories for the day
Most important, at the end of the 7 days, don't swing straight back to burgers and ice cream! Enjoy that one treat meal, then get right back on track. Figure out how many calories you really need , check out the food logging feature in the Fitbit app, and keep working toward that long-term weight loss goal.
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she's edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she'd still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers' market, trying to read at the bakery, and roasting big dinners for friends.
Cooking Book Fat Burner And Diet Blog
Source: https://blog.fitbit.com/meal-plan-weight-loss/
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