#diet lunch

[immmme]

This was my lunch

Tuna + some spices and light mayonnaise

Tomato 🍅

Avocado 🥑

347 kcal

[inxeoni]

Healthy Lunner (♡´艸`)

Chicken breast & heart salad with mustard & Chili Garlic sauce

Sided: Paul Bassett blend coffee

[odiafoods]

Savor the taste of Odisha with our lunch today: soft Ruti, sweet mango slices, Kadhei Fried Vendi with potatoes, and Dalma enriched with raw cashews—a culinary voyage through tradition and flavor.

[lindaeckhardt]

New Post has been published on Everybody Eats News

New Post has been published on http://everybodyeatsnews.com/2016/02/quick-diet-lunch-poached-fish-side-green-veggies/

Quick Diet Lunch: Poached Fish with a side of seasoned coleslaw and cantaloupe

Diet lunch ready in 10 minutes with poached fish fillets and a flavorful cole slaw with fruit

How To Make A Diet Lunch in 10 Minutes

Learn to poach fish or chicken in an aromatic broth and your lunch becomes easy to do, quick to accomplish and satisfying to eat.

Choose the best quality fish you can procure.  Fillet of Sole is what I poached today, but equally easy and delicious are halibut, cod fish, or any other wild caught fish.  Source the fish from the best fish monger in your area.  Cook it the same day you buy it and you’re on your way to a standard for your diet lunch.

Fill a 10” skillet half full of water. Add juice of a lemon (Meyer if you can find it), some best quality fresh ground tellicherry pepper and sea salt.  Season with a generous grating of lemon zest.  If you don’t own a microplane,  buy one today.  Makes releasing flavors a cinch.

Bring liquid to a boil, then turn the heat down to a simmer that barely causes the edges of the water to look opaque.

Use a slotted spoon to lower the fish fillets into the barely simmering water.  Cook just until the fish begins to look opaque.  That usually around 5 minutes, but never more than 10.

Lift the fish onto a warmed dinner plate.  Add a side of cooked or raw green salad and your lunch is ready.

Soon,  you’ll discover, as I have, that we’ve been burying terrifically flavorful fish in heavy sauces that simply murder the inherent flavor.  This is Keep It Clean cooking at its very best.

1 100 gram fish fillet

bring liquid to a simmer that doesn’t boil hard

season cole slaw mix with pepper and sea salt then add a splash of vinegar

Sea salt and black pepper

Grated zest of one lemon

Poach in barely simmering water until it’s opaque.  Usually about 5 minutes.  Yum!

Poach fish in aromatic broth: water plus lemon zest, salt and pepper. Yum.

[lindaeckhardt]

New Post has been published on Everybody Eats News

New Post has been published on http://everybodyeatsnews.com/2016/01/hcg-diet-lunch-4-coconut-shrimp-coleslaw-tomatoes-cucumber-spritz-meyer-lemon-juice/

HCG Diet lunch #4 Coconut Shrimp over Coleslaw with Tomatoes, Cucumber and a Spritz of Meyer Lemon Juice

Forty Pounds in Forty Days HCG Diet Lunch #4

Coconut shrimp find its way to restaurant menus with a mind numbing frequency. However, if you buy plain shredded coconut (no sugar), tart it up with a bit of cayenne or Cajun seasoning, you have the basis for a knock your mouth off lunch that’s ready in 15 minutes. Serves 1 100 grams large peeled shrimp (about 6) 2 tablespoons plain shredded coconut Sprinkle of cayenne or Cajun seasoning 2 big handfuls of shredded cabbage OR coleslaw mix 4 berry tomatoes, halved 1/3 cucumber, peeled and chopped Tellicherry pepper and sea salt ground on top Generous squirt of Meyer lemon juice Heat the oven to 400˚ F. Rinse shrimp and place on a piece of parchment. Dredge shrimp in coconut and Cajun seasoning. Arrange on a baking pan one layer deep with sides not touching. Place in the hot oven. Cook 10 minutes, or until the edges are beginning to turn brown. Turn and roast the other side. Meanwhile arrange cabbage, tomatoes, cucumber, pepper and salt in a mixing bowl. Add lemon juice and toss. Arrange on a large dinner plate. Add cooked shrimp and serve at once. One of the best features of this meal is that you get both hot and cold temps on the plate, plus different textures, the sweetness of shrimp against the sour lemon flavor. This recipe just hits a home run and it’s so easy to make. I buy shrimp by the pound, cook and serve it 100 grams at a time, reserving the remains in a covered dish in the fridge. Works for me. I call the second serving the “free lunch”. Easy.

Once you get the hang of the HCG program which relies on a shot in the belly every day and strict adherance to the times and foods,  you too can lose a pound a day for forty days.  Easy.  You’ll never feel hungry. I promise.

[lindaeckhardt]

New Post has been published on Everybody Eats News

New Post has been published on http://everybodyeatsnews.com/2014/08/tuna-egg-salad-easy-peesy-lunch/

Tuna Egg Salad for an Easy-Peesy Lunch

Never Hungry: The Last Diet Book You’ll Ever Need

Lunches are sometimes difficult, if you work away from home, or sometimes even if you’re a stay-at-homer.

But presuming you had a solid, protein packed breakfast, your lunch can be really easy.

For this go-to recipe, I choose Progresso oil-packed tuna and I do not drain it before I begin.

You will get two lunches out of this and it keeps beautifully in the refrigerator.

For me, this lunch keeps me feeling full 4-5 hours, easy.

Tuna Egg Salad on a bed of lettuce

1 can oil-packed tuna fish, Progresso or Cento brand preferred

1 hard cooked egg, peeled and chopped

1 tablespoon craisin-almond trail mix

1 tablespoon minced red onion

1 tablespoon mayonnaise

A sprinkling of Goya seasoning

Mix ingredients and let them stand 5 minutes or so.

Meanwhile, make a lettuce base.

2 handfuls of your favorite lettuce

3-4 grape tomatoes, halved

1 tablespoon crumbled cheese (try gorgonzola or blue)

1 tablespoon vinaigrette (mix balsamic and evoo)

  Mix the green salad on the dinner plate. Season to taste with sea salt and freshly milled black pepper. Place tuna egg salad on top and serve at once.