The Petite Advantage Diet (17 page)

Directions:

1. Coat the inside of a nonstick skillet with cooking spray.

2. Mix the egg whites and cooked turkey bacon in a bowl and add to the pan.

3. Scramble until fully cooked and top with cheese.

4. Toast the bread and evenly spread the almond butter on top.

Lunch: Turkey Wrap

Directions:

1. Place the cheese slice, turkey, and black beans in the tortilla.

2. Fold the tortilla into a wrap.

3. For some extra spice, add a little Sriracha hot chili sauce.

Dinner: Stewed Chicken over Rice

Directions:

1. Cook chicken and slice.

2. In a medium saucepan, add cooked chicken, chicken broth, tomatoes, sliced garlic, onions, and chopped parsley.

3. Bring to a boil and reduce heat and let it simmer for 20–25 minutes or until most liquid is gone.

4. Serve over cooked brown rice.

Snack 1: Milk
Snack 2: Almonds

Breakfast: Cereal with Fresh Fruit

Directions:

1. Add cereal and milk to a bowl.

2. Place the blueberries, strawberries, and flaxseed on top of the cereal.

Lunch: Chicken Breast Wrap

Directions:

1. Take the tortilla and spread the tzatziki dip over it.

2. Add the sliced tomatoes, alfalfa sprouts, and cooked chicken.

Dinner: Dill Salmon with Steamed Vegetables

Directions:

1. Coat the inside of a nonstick pan with spray; turn it on to medium heat.

2. Cook until salmon easily flakes with a fork and top with dill.

3. Sprinkle with lemon juice.

4. Dice the summer squash, onions, and zucchini and steam and serve on the side of the salmon.

Snack: String Cheese

Breakfast: Fresh Fruit and Toast

Directions:

1. Slice strawberries and apples and place in a bowl.

2. Toast the bread and evenly spread the almond butter on the bread.

Lunch: Taco Salad

Directions:

1. Season the chicken with chili powder and garlic powder.

2. Cook and slice the chicken.

3. Combine the lettuce with green peppers, hard-boiled egg, and cooked chicken and top with salsa.

Dinner: Shrimp Stir-Fry

Directions:

1. Coat the inside of a nonstick skillet with cooking spray.

2. Add shrimp, green and red peppers, sliced scallions, and sliced chili peppers.

3. Sauté for 10–12 minutes or until all items are fully cooked.