Body at Home Diet Plan – Day 6 Recipes
Day 6 – Breakfast, Lunch, and Dinner Recipes
Body At Home Diet Plan – Day 6 Recipes
Breakfast – Strawberry Balsamic Parfait
Lunch – Shrimp and Avocado Salad with Grapefruit Vinaigrette
Dinner – Lemon and Rosemary Chicken Skewers
Breakfast – Strawberry Balsamic Parfait
Serves – 2
Ingredients
2 c Strawberries, quartered and hulled
1/2 tsp Sugar
Fresh ground Pepper to taste
1/4 c Balsamic Vinegar
2 c Cottage Cheese – 2%, can substitute Plain Greek Yogurt
1 tbls sliced Almonds, toasted
2 tsp Flaxseed Oil
2 slices Whole-wheat Bread, toasted
Instructions
Place strawberries in a medium bowl and toss with the sugar and a few twists of black pepper. Set aside
Bring the balsamic vinegar to a bowl in a small saucepan over medium heat, reduce by half.
Place 1/2 cup of either cottage cheese or yogurt in each of 2 tall glasses. Top with 1/2 cup strawberries and drizzle with 1/2 tbls balsamic syrup. Continue layering the cottage cheese and strawberries, finishing with the strawberries and drizzle of the syrup. Sprinkle each parfait with 1/2 tbls almonds.
Drizzle the flaxseed oil on the toast and serve 1 slice with each parfait.
Lunch – Shrimp and Avocado Salad with Grapefruit Vinaigrette
Serves – 2
Ingredients
1 large Grapefruit
1 tbls White Wine Vinegar
1 small Shallot, minced
1 tsp Honey
pinch Salt and Pepper
2 tbls Olive Oil
1 head Bibb or Butter Lettuce, torn into bite size pieces
10 ounces Precooked medium Shrimp, with or without tails
1/4 Red Onion, thinly sliced
1 red Bell Pepper, thinly sliced
1 ripe Avocado, diced
1/4 c fresh Basil Leaves, cut into ribbons
1 c Croutons
Instructions
Cut the top and bottom off the grapefruit. Stand the grapefruit vertically and going around the fruit, slice off the skin and all the white pith. Over a small bowl, cut out the grapefruit segments, and place the segments in a separate bowl, reserving the juice in the small bowl. When all the segments are cut out, squeeze the membrane over the small bowl to extract any remaining juice. Discard membrane. Add the vinegar, shallot, honey, salt and pepper to the grapefruit juice and whisk to combine. Slowly whisk in the oil.
Combine the lettuce, shrimp, onion, bell pepper, avocado, basil, and croutons in the bowl with the grapefruit segments. Add dress and gently toss to coat. Divide among 2 plates.
Dinner – Lemon and Rosemary Chicken Skewers
Serves – 2
Ingredients
1 pound Chicken Breast Tenders
Salt and Pepper
1/4 c Lemon Juice
2 tbls Extra Virgin Olive Oil
2 tbls chopped fresh Rosemary
2 Garlic Cloves, roughly chopped
Cooking Spray
6 cups Mixed Salad Greens
1/2 Cucumber, sliced
1 c Cherry Tomatoes, halved
1/2 c Reduced-fat Vinaigrette
Instructions
Season the chicken with salt and pepper and place in a large bowl. Add the lemon juice, olive oil, rosemary, and garlic and toss to combine. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Heat a grill or grill pan over medium high heat and spray with cooking spray. Thread the chicken on metal or wooden skewers (soak wooden skewers for an hour before using so they don’t burn). Cook the chicken until they show nice grill marks and is cooked through – 3 to 4 minutes per side.
Toss the greens, cucumber, and tomatoes with the dressing in a large bowl. Divide among 2 salad plates.
Place the skews on top of the salad and serve.