PHASE 3 • WEEK 1 • DAY 1

BREAKFAST

– Mushroom & Spinach Omelette

MUSHROOM & SPINACH OMELETTE

  • 4 eggs
  • 1 cup spinach
  • 2 oz. white mushrooms, sliced
  • 1 teaspoon red onion
  • 1 clove of garlic
  • 1 tablespoon extra virgin olive oil

DIRECTIONS

  1. Lightly grease a non-stick frying pan with olive oil.
  2. Add onion, garlic and mushrooms and sauté for approximately 7 minutes or until mushrooms are browned.
  3. Add spinach and sauté for 4 minutes or until spinach is wilted.
  4. Remove mixture and set aside. Carefully wipe pan clean.
  5. Return pan to medium heat. Add 1 teaspoons olive oil to coat pan and add whisked eggs.
  6. Cook until eggs are set, but the top is still slightly soft.
  7. Slide eggs onto a plate, top half with mushroom and spinach mixture, and fold.
  8. Serve and enjoy!

AM SNACK

– Grapefruit Detox Smoothie

GRAPEFRUIT DETOX SMOOTHIE 

  • 1/3 ruby red grapefruit
  • 1/2 honey crisp apple
  • 1 lime
  • 1/2 kiwi

DIRECTIONS

  1. Put all ingredients in a blender.
  2. Blend until smooth.
  3. Serve!

LUNCH

– 8 oz. chicken breast – grilled

– Greek Spinach Salad

GREEK SPINACH SALAD

  • 4 cups spinach
  • 1 cup grape tomatoes – halved
  • 1/2 cucumber – diced
  • 1/3 red onion – chopped
  • 1/4 cup feta cheese
  • 2 tablespoons extra virgin olive oil
  • salt & pepper to taste

DIRECTIONS

  1. In a large bowl combine baby spinach, grape tomatoes, cucumber, red onion and feta cheese.
  2. Sprinkle with olive oil, salt and pepper and toss.
  3. Serve and enjoy!

PM SNACK

– 2 crispbread

– 1/4 cucumber (thinly sliced)

– 2 oz. smoked salmon

Top each crispbread with half of thinly sliced cucumber and 1 oz. smokes salmon.

DINNER

– 150 grams haddock

– 100 grams little yellow potatoes

– 3 oz. green beans

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