Top Diet Plan : A 7-Day Diet Plan By The Biggest Loser Nutritionist Cheryl Forberg

Simply because you're not really a contestant about the show does not mean you cannot win your personal weight-loss battle in your own home. Here is a seven day diet plan by the largest Loser nutritionist Cheryl Forberg to help you to get started, which is like the one which helps the actual competitors lose fat. With scrumptious recipes as well as easy ideas, you're sure to get rid of weight very quickly.

 

 

1^st Day

This isn't any deprivation diet plan: You'll consume three meals and 2 snacks every day, plus every dish packages a filling up balance associated with 45 % carbohydrates, 30 % protein, and 25 % healthy fat. When it involves drinks, Forberg recommends sticking with no- as well as low-cal recommendations like espresso, tea, as well as water. And also to accelerate weight reduction, The Greatest Loser coach Bob Harper indicates doing sixty to ninety minutes associated with moderate physical exercise four times per week. So obtain motivated, begin, and prepare to watch unwanted weight drop!

Breakfast

- 1/2 cup egg whites scrambled with-

- 1 teaspoon olive oil

- 1 teaspoon chopped basil

- 1 teaspoon grated Parmesan and

- 1/2 cup cherry tomatoes

- 1 slice whole-grain toast

- 1/2 cup blueberries

- 1 cup skim milk

Snack

- 1/2 cup fat-free Greek yogurt topped with 1/4 cup sliced strawberries

Lunch

- Salad made with-

- 3/4 cup cooked bulgur

- 4 ounces chopped grilled chicken breast

- 1 tablespoon shredded low-fat cheddar

- diced grilled veggies (2 tablespoons onion, 1/4 cup diced zucchini, 1/2 cup bell pepper)

- 1 teaspoon chopped cilantro and

- 1 tablespoon low-fat vinaigrette

Snack

- 2 tablespoons hummus and 6 baby carrots

Dinner

- 4 ounces grilled salmon

- 1 cup wild rice with 1 tablespoon slivered toasted almonds

- 1 cup wilted baby spinach with 1 teaspoon each olive oil, balsamic vinegar, and grated Parmesan

- 1/2 cup diced cantaloupe topped with

- 1/2 cup all-fruit raspberry sorbet and 1 teaspoon chopped walnuts

2^nd Day

Breakfast

- 3/4 cup steel-cut or old-fashioned oatmeal prepared with water; stir in 1/2 cup skim milk

- 2 links country-style turkey sausage

- 1 cup blueberries

Snack

- 1/2 cup fat-free ricotta cheese with 1/2 cup raspberries and 1 tablespoon chopped pecans

Snack

- 1/2 cup fat-free cottage cheese with 1/2 cup salsa

Dinner

- 1 turkey burger

- 3/4 cup roasted cauliflower and broccoli florets

- 3/4 cup brown rice

- 1 cup spinach salad with 1 tablespoon light balsamic vinaigrette

3^rd Day

Breakfast

- Omelet made with-

- 4 egg whites and 1 whole egg

- 1/4 cup chopped broccoli

- 2 tablespoons each fat-free refried beans

- Diced onion

 - Diced mushrooms and

- Salsa Quesadilla made with 1/2 of one small corn tortilla and 1 tablespoon low-fat jack cheese

- 1/2 cup diced watermelon

Snack

- 1/2 cup fat-free vanilla yogurt with 1 sliced apple and 1 tablespoon chopped walnuts

Lunch

- Salad made with-

- 2 cups chopped Romaine

- 4 ounces grilled chicken

- 1/2 cup chopped celery

- 1/2 cup diced mushrooms

- 2 tablespoons shredded low-fat cheddar and

- 1 tablespoon low-fat Caesar dressing

- 1 medium nectarine

- 1 cup skim milk

Snack

- 1 fat-free mozzarella string cheese stick

- 1 medium orange

Dinner

- 4 ounces shrimp, grilled or sautéed with 1 teaspoon olive oil and 1 teaspoon chopped garlic

- 1 medium artichoke, steamed

- 1/2 cup whole wheat couscous with-

- 2 tablespoons diced bell pepper

- 1/4 cup garbanzo beans

- 1 teaspoon chopped fresh cilantro and

- 1 tablespoon fat-free honey mustard dressing

4^th Day

Breakfast

- 1 light whole-grain English muffin with 1 tablespoon peanut or almond butter and 1 tablespoon sugar-free fruit spread

- 1 wedge honeydew

- 1 cup skim milk

- 2 slices Canadian bacon

Snack

- Yogurt parfait made with-

- 1 cup low-fat vanilla yogurt

- 2 tablespoons sliced strawberries or raspberries and

- 2 tablespoons low-fat granola

Lunch

- Wrap made with-

- 4 ounces thinly sliced lean roast beef

- 1 6-inch whole wheat tortilla

- 1/4 cup shredded lettuce

- 3 medium tomato slices

- 1 teaspoon horseradish and

- 1 teaspoon Dijon mustard

- 1/2 cup pinto beans or lentils with-

- 1 teaspoon chopped basil and

- 1 tablespoon light Caesar dressing

Snack

- 8 baked corn chips with 2 tablespoons guacamole

Dinner

- 4 ounces grilled halibut

- 1/2 cup sliced mushrooms sautéed with-

- 1 teaspoon olive oil

- 1/4 cup chopped yellow onion and

- 1 cup green beans

- Salad made with-

- 1 cup arugula

- 1/2 cup halved cherry tomatoes and

- 1 teaspoon balsamic vinaigrette

- 1/2 cup warm unsweetened applesauce with-

- 1/4 cup fat-free vanilla yogurt

- 1 tablespoon chopped pecans and dash cinnamon

5^th Day

Breakfast

- Burrito made with-

- 1 medium whole wheat tortilla

- 4 scrambled egg whites

- 1 teaspoon olive oil

- 1/4 cup fat-free refried black beans

- 2 tablespoons salsa

- 2 tablespoons grated low-fat cheddar and

- 1 teaspoon fresh cilantro

-1 cup mixed melon

Snack

- 3 ounces sliced lean ham

- 1 medium apple

Lunch

-Turkey burger

- Salad made with-

- 1 cup baby spinach

- 1/4 cup halved cherry tomatoes

- 1/2 cup cooked lentils

- 2 teaspoons grated Parmesan and

- 1 tablespoon light Russian dressing

- 1 cup skim milk

Snack

- 1 fat-free mozzarella string cheese stick

- 1 cup red grapes

Dinner

- 5 ounces grilled wild salmon

- 1/2 cup brown or wild rice

- 2 cups mixed baby greens with 1 tablespoon low-fat Caesar dressing

- 1/2 cup all-fruit strawberry sorbet with 1 sliced pear

6^th Day

Breakfast

- Frittata made with-

- 3 large egg whites

- 2 tablespoons diced bell peppers

- 2 teaspoons chopped spinach

- 2 tablespoons part-skim shredded mozzarella and

- 2 teaspoons pesto 1/2 cup fresh raspberries

- 1 small bran muffin

- 1 cup skim milk

Snack

- 1/2 cup low-fat vanilla yogurt with 1 tablespoon ground flaxseed and 1/2 cup diced pear

Lunch

- 4 ounces sliced turkey breast

- Tomato-cucumber salad made with-

- 5 slices tomato

- 1/4 cup sliced cucumber

- 1 teaspoon fresh chopped thyme and

- 1 tablespoon fat-free Italian dressing

And

-1 medium orange

Snack

- Smoothie made with-

- 3/4 cup skim milk

- 1/2 banana

- 1/2 cup low-fat yogurt and

- 1/4 cup sliced strawberries

Dinner

- 4 ounces red snapper baked with 1 teaspoon olive oil, 1 teaspoon lemon juice, and 1/2 teaspoon no-sodium seasoning

- 1 cup spaghetti squash with 1 teaspoon olive oil and 2 teaspoon grated Parmesan cheese

- 1 cup steamed green beans with 1 tablespoon slivered almonds

7^th Day

Breakfast

- 2 slices Canadian bacon

- 1 whole-grain toaster waffle with sugar-free fruit spread

- 3/4 cup berries

- 1 cup skim milk

Snack

- 1/4 cup fat-free cottage cheese

- 1/4 cup cherries and

- 1 tablespoon slivered almonds

Lunch

-Salad made with-

- 2 cups baby spinach

- 4 ounces grilled chicken

- 1 tablespoon chopped dried cranberries

- 3 slices avocado

- 1 tablespoon slivered walnuts and

- 2 tablespoons low-fat vinaigrette

And,

- 1 apple

- 1 cup skim milk

Snack

- 1/4 cup plain fat-free Greek yogurt

- 1 tablespoon sugar-free fruit spread

- 1 tablespoon ground flaxseed

- 1/4 cup blueberries

Dinner

- 4 ounces lean pork tenderloin stir-fried with-

- Onions

- Garlic

- Broccoli and

- Bell pepper

And

- 1/2 cup brown rice

- 5 medium tomato slices

- 1 teaspoon chopped ginger

- 1 teaspoon chopped cilantro

- 1 teaspoon light soy sauce and

- 1 teaspoon rice wine vinegar