Good Morning FitMoms!!! As some of you may know, our bikini photo shoot is scheduled for August and horror of horrors that is just around the corner! Time to kick it up a notch! For Mom Monday we are going to share with you Shape Magazine’s Bikini Beach Body Diet because this is what we are doing this week!!! Please comment below if you have any other diets you would like us to check out and/or if you are planning on trying this with us! There are three different categories for each meal…Gourmet, Gluten Free and Vegetarian. In addition to the meals, every day you get what they call an “extra bite” which are smart snacks or desserts that are between 130-200 calories each. We did not make up this food plan, it comes out of Shape magazine and we are just doing it along with you guys this week. If you prefer to hear results, we will say how we felt about this plan next week on Mom Monday.
Breakfast (360-400 calories)
Ricotta Fig Bowl. 2/3 cup part skim ricotta topped with 2 sliced black mission figs, 1 teaspoon honey, a pinch of fresh thyme and sea salt to taste…put in on one small slice fruit and nut sprouted bread. (note: you can make this gluten free by swapping the bread.)
Morning Peach Melba. 1 peach halved and topped with a mixture of 80z plain lo fat greek yogurt, 1 1/2 teaspoons of honey and 1/4 tsp vanilla extract. then garnished with 2 tblsp raspberry jam and 2tblsp toasted sliced almonds.
Breakfast Bruschetta. 1 slice toasted whole grain sourdough bread spread with mixture of 1/2 mashed avocado, 1/2 teaspoon lemon juice and 1/4 teaspoon seas salt and topped with 1 fried egg and fresh rosemary and pepper. Enjoy with a fresh cup of vegetable juice.
1 medium whole wheat ciabatta roll, scoop out the center and fill with 1 1/2 oz roast pork tenderloin 1 slice lo-fat swiss cheese (1 0z) 1/2 cup baby arugula, 2 kosher dill sandwich slices, 1 tblsp Dijon mustard, 15 plantain chips.
Chicken and Pinto Burrito
1 10 inch gluten free burrito wrapped around a mixture of 1 1/2 oz precooked chicken breast strips , 1 cup shredded romaine, 1/2 cup rinsed and drained pinto beans, 2 tbsp. guacamole, 2 tblsp chopped Spanish onion and hot sauce to taste.
Garden Chef Salad. 2 cups mesculan topped with 1/2 cup chopped tomatoes and 2 oz cubed ready to eat baked hickory smoked tofu, 1/4 cup diced red onion, 1/4 cup Roquefort cheese crumbled, 2 tblsp black raisins, 1 tblsp sunflower seeds, 1 tblsp extra virgin olive oil and red wine vinegar to taste.
BBQ Chicken. 1 grilled chicken breast brushed with 1 1/2 tblsp barbeque sauce over 3/4 cup couscous or quinoa topped with fresh cilantro and lime zest and 1 1/2 cups haricots verts sautéed in 1 tsp butter.
Spaghetti Caprese. 2 oz gluten free spaghetti tossed with 1 large diced heirloom tomato (seeds removed) 2 tblsp sliced fresh basil, 1 minced clove garlic, 1 tsp extra virgin olive oil and 1/4 tsp sea salt…sprinkle with 1 0z finely diced mozzarella then topped with a mixture of 1/2 cup rinsed and drained canned cannellini beans and 1 1/2 tsp white balsamic vinegar and fresh parsley to taste.
Blue Cheese Veggie Burger. 1 cooked veggie burger on 1 bun with 2 tsp ketchup, 1 large sliced red onion, 1 tblsp crumbled gorgonzola and 1/2 cup baby arugula with 1/2 tsp balsamic vinegar. 1 ear grilled corn with a pinch of fresh rosemary and sea salt. Watermelon wedge.
Do not forget the 200 calorie snack/dessert we are allowed to have!! Anyone have any good ideas? I am definitely planning on having fresh berries or cherries for some of them because they are so yummy right now!!! I like to add the berries to super cold sparkling water! Good luck!!! xx