Starting my new lifestyle....help!

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  • 1234getgoing
    1234getgoing Posts: 36
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    My favorite substitute for a hamburger

    1 veggie burger (Morning Star makes a tomatoe basil pizza flavor that is deeeelish!)
    1 Whole wheat thin bun(toasted)
    A couple tablespoons roasted red peppers. (Mezzetti makes them canned in jars)
    1 TBSP canola cholestral free Mayo (by Hellmans)
    Put it all together and you have a great sanwich for around 250 calories
  • schenry417
    schenry417 Posts: 11
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    Here is my meal plan for this week. I was actually going to do a new post sharing it, but since you asked for meals...

    Monday
    Breakfast Apple & 1 string cheese
    Snack pack of almonds
    Lunch salad w/eggs & feta cheese
    Snack trail mix
    Dinner Chili Salmon w/Vege steamer w/parm cheese & asparagus & sweet potatoes

    Tuesday
    Breakfast Veggie/Fruit Smoothie w/flax
    Snack 2 String cheese
    Lunch quinoa pre-made salad
    Snack apple
    Dinner chicken pieces in tomato sauce & avocado

    Wednesday
    B Hard boiled egg, Veggie/Fruit Smoothie w/flax
    S apple
    L tuna w/egg & balsamic vinaigrette
    S almonds
    D couscous salad w/sun-dried tomato, cucumber & artichoke hearts

    Thursday
    Breakfast Veggie frittata
    Snack almonds
    Lunch Lentil, beet, cucumber, goat cheese salad w/balsamic vinegar & olive oil
    Snack pb celery
    Dinner Parmesan Quinoa

    Friday
    Breakfast greek yogurt w/granola
    Snack fruit leather
    Lunch Cucumber salad
    Snack Med Mix
    Dinner Quinoa-Edamame Salad w/Sesame-Ginger Dressing

    Saturday
    Breakfast pb & coconut Apple halves
    Snack hb egg
    Lunch Chicken & Quinoa Tossed Salad
    Snack trail mix
    Dinner Turkey Black Bean Soup w/Salsa Fresca, avocado & plain greek yogurt

    Sunday
    Breakfast Grapefruit & hb egg
    Snack 2 String cheese
    Lunch Couscous Margherita
    Snack string cheese/dried fruit
    Dinner seasoned turkey patty lettuce wrap

    Recipes:
    Lentil, Beet and Goat Cheese Salad
    In a bowl, top 2 cups salad greens with 2/3 cup boiled lentils, 1/2 cup chopped steamed beets, 1/2 cup sliced cucumber, 1 oz crumbled goat cheese. In another bowl, combine 1 tbsp balsamic vinegar, 2 tsp olive oil; season with sea salt, black pepper, garlic powder; toss with salad. Serve with 8 strawberries.

    Cucumber Salad
    In a bowl, combine 1/2 cup nonfat plain Greek yogurt, 1/2 cup diced cucumber, 1/2 cup diced tomato, 1/4 chopped avocado, 1/8 tsp sea salt, a pinch of black pepper.

    Parmesan Quinoa
    Top 1/2 cup cooked quinoa with 2 tbsp marinara, 2 tsp grated Parmesan.

    PB and Coconut Apple Halves
    Halve 1 apple. Top each half with 1/2 tsp peanut butter, 1/2 tsp unsweetened shredded toasted coconut.

    Chicken and Quinoa Tossed Salad
    In a bowl, toss 2/3 cup cooked quinoa with 1/4 cup baby spinach, 1/4 cup shredded carrots. Top with 3 oz chopped grilled chicken breast, 2 tbsp crumbled blue cheese, 1 tbsp dried cranberries, 1 tbsp chopped walnuts. Drizzle with 1 tsp balsamic vinegar, 1/2 tsp olive oil.

    Mediterranean Mix
    In a bowl, toss 1 cup halved grape tomatoes with 3 tbsp crumbled feta, 1 tsp olive oil, 1 tsp balsamic vinegar.

    Quinoa-Edamame Salad With Sesame-Ginger Dressing
    In a bowl, combine 1 cup cooked quinoa, 2/3 cup shelled cooked edamame, 1/4 cup shredded carrots, 1/4 cup chopped cucumber. In another bowl, combine 2 tsp toasted sesame oil, 1 tsp rice wine vinegar, 1 tsp low-sodium soy sauce, 1/2 tsp grated ginger, 1/4 tsp garlic powder; toss with quinoa mixture.

    Couscous Margherita
    In a medium pan, sauté 1/3 cup chopped onion, 1 chopped garlic clove in 2 tsp olive oil, 2 minutes. Add 1 cup halved grape tomatoes, 1 tbsp water; cook, stirring, 1 minute. Simmer until tomatoes are soft, 5 minutes. Stir in 1/2 cup cooked shelled edamame, 1 tbsp chopped fresh basil, 1/8 tsp salt, a pinch of black pepper; cook 2 minutes. Serve over 1/2 cup cooked couscous; top with 1 tbsp shredded Parmesan.

    Chili Salmon With Veggies
    In a microwave-safe bowl, nuke 6 asparagus stalks in 1 tbsp water for 1 minute. Heat broiler. Spray a 5-oz wild salmon fillet with olive oil cooking spray; place in a baking pan skin side down. In a bowl, combine 1/2 tsp chili powder, 1/4 tsp dried oregano, 1/8 tsp salt; rub on flesh side of fillet. Brush asparagus with 1/2 tsp olive oil; place on pan beside salmon; broil until fish flakes easily, 3 to 4 minutes. Serve with 1 large baked sweet potato topped with 1 tbsp nonfat plain Greek yogurt.

    Hope this helps;)

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