Low Fat Diet
Day 1
Breakfast: Greek yogurt topped with sliced peaches, a sprinkle of granola, and a drizzle of honey.
Snack: A handful of mixed nuts (almonds, walnuts, and pistachios).Breakfast: Oatmeal cooked with skim milk, topped with fresh berries and a sprinkle of cinnamon. Snack: Non-fat Greek yogurt with a few almonds.
Lunch: Grilled chicken brLunch: Grilled chicken breast with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette dressing.
Snack: Carrot sticks with hummus.
Dinner: Baked white fish with steamed vegetables (such as broccoli, cauliflower, and carrots) and a side of quinoa.
Dessert: Fresh fruit salad.
Day 2
Breakfast: Egg white omelet with spinach, mushrooms, and diced tomatoes.
Snack: Apple slices with a tablespoon of natural peanut butter.
Lunch: Turkey breast wrap with whole wheat tortilla, lettuce, tomato, and mustard.
Snack: Low-fat cottage cheese with sliced cucumbers.
.Dinner: Baked chicken breast with roasted Brussels sprouts and a small baked sweet potato.
Dessert: Non-fat yogurt with a sprinkle of granola and a few berries.
Day 3.
Breakfast: Whole grain toast with mashed avocado and a poached egg.
Snack: Non-fat Greek yogurt with a drizzle of honey.
Lunch: Mixed green salad with grilled shrimp, cherry tomatoes, bell peppers, and a light vinaigrette dressing.
Snack: Sliced bell peppers with a side of low-fat ranch dressing.
Dinner: Baked salmon with steamed asparagus and a side of quinoa.
Dessert: A small serving of sugar-free gelatin.
Day 4
Breakfast: Whole grain cereal with skim milk and sliced bananas.
Snack: Non-fat cottage cheese with a few almonds.
Lunch: Vegetable stir-fry with tofu or lean chicken breast, served with brown rice.
Snack: Celery sticks with a tablespoon of low-fat cream cheese.
Dinner: Baked cod fillet with roasted cauliflower and a side of whole wheat couscous.
Dessert: Non-fat yogurt with a sprinkle of cinnamon.
Day 5
Breakfast: Whole wheat English muffin topped with a poached egg and a slice of low-fat cheese.
Snack: Fresh fruit salad
Lunch: Grilled chicken salad with mixed greens, cucumber, cherry tomatoes, and a light vinaigrette dressing.
Snack: Non-fat Greek yogurt with a tablespoon of chia seeds.
Dinner: Turkey meatballs with marinara sauce, served with whole wheat spaghetti and a side of steamed broccoli.
Dessert: Baked apple slices with a sprinkle of cinnamon.
Day 6
Breakfast: Vegetable and egg white scramble with spinach, bell peppers, and onions.
Snack: Low-fat string cheese with a small handful of grapes.
Lunch: Whole grain wrap filled with lean deli turkey, lettuce, tomato, and mustard.
Snack: Carrot sticks with a side of hummus.
Dinner: Baked chicken breast with roasted sweet potatoes and a side of green beans.
Dessert: Non-fat yogurt with a drizzle of honey.
Day 7
Breakfast: Smoothie made with skim milk, frozen berries, and a tablespoon of flaxseeds.
Snack: Apple slices with a tablespoon of almond butter.
Lunch: Grilled fish tacos with whole wheat tortillas, cabbage slaw, and a squeeze of lime.
Snack: Non-fat Greek yogurt with a sprinkle of granola and a few berries.
Dinner: Baked lean steak