The Best 5 Day Diet Plan Ever!!! - Alter Health Care
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The Best 5 Day Diet Plan Ever!!!

If you are looking for something new or a little different then you should definitely keep reading! Owning to the fact that this diet plan will last for 5 days, this fabulous 5 day diet plan is made for someone who really enjoys eating food but wants to consume the right amount of calories a day.

Hence, the food listed in this diet plan is healthy and if followed correctly and provides you with the right amount of greens, protein and fats too. Therefore, if you follow this diet plan, you can switch the days around. For instance, day 1 breakfast could be switched around with day 2 breakfasts, although this is not highly recommended as this could cause you some confusion later down the line. Not to forget that also you should aim to drink water with every meal you have. Namely, you should consume around 2 liters of water a day (or about eight 8-ounce glasses).

 5 Day Diet Plan:

Day 1: Total calories: 1,105

Breakfast:

  • 100g of raspberries- 53 calories.

Lunch:

  • Tuna pasta with chopped onion- 392 calories., Wholegrain pasta (4.9oz) – 174 calories, Tuna- (100g) – 184 calories, Chopped onion- (1/2 cup)- 34 calories

Method:

  • You need to boil wholegrain pasta for approx 10 minutes, Once cooked, put in a bowl and add the tuna, Chop an onion and gradually stir in

Dinner:

  • Thai green curry- 660 calories, Chicken pieces (100g)- 239 calories, Thai green curry paste (per tbsp) – 14 calories, Coconut milk (100g) – 230 calories, Fish sauce (per tbsp 18g) – 6 calories, Chopped basil ( 2 tbsp 5.3g) – 1 calorie, Caster sugar (1 tsp 4.69g) – 19 calories, Vegetable oil (1 tsp) – 40 calories, Brown rice (100g) – 111 calories

Method:

  • First, heat vegetable oil in frying pan. Then add curry paste and caster sugar Cook over fairly high heat for approx 1 minute. Reduce heat slightly and stir in chicken pieces until coated in curry paste, Add coconut milk, basil and fish sauce and bring to a simmer, Cook for 25-30 minutes until thickened, Serve warm with brown rice

Day 2: Total calories: 1,126

Breakfast:

  • 100g of oatmeal- 68 calories, 40g of dried cranberries- 123 calories

Lunch:

  • Chicken stir fry- 424 calories, Chicken thigh (100g) – 177 calories, Olive oil (1 tbsp) – 80 calories, Soy sauce (1 tbsp) – 6 calories, Egg noodles (100g) – 138 calories, Red sliced pepper (1/2) – 23 calories

Method:

  • Cook the egg noodles separately: ( Boil in pan and simmer for 4 minutes, set aside until stir-fry is cooked).Heat olive oil in frying pan, Fry the chicken thigh until browned. Add the sliced pepper and stir-fry for approx 3 minutes, Stir in the soy sauce, Continue to stir-fry over a medium heat for another 4minutes (until chicken is cooked through).Add in the cooked noodles and stir to combine

Dinner:

  • Courgetti bolognse- 511 calories, Minced beef (100g) – 332 calories, Garlic clove (3g) – 5 calories, Tomato puree (3 tbsp) – 18 calories, Courgette (diced, 100g) – 17 calories, Canned tomatoes (100g) – 32 calories, Balsamic vinegar (1 tbsp 16g) – 14 calories, Beef stock (1 cup) – 7 calories, For the spaghetti: 1 Vegetable stock – 13 calories, 2 courgettes- 34 calories

Method:

  • Heat a frying pan, add the mince and fry for 10 minutes until brown, Stir in the garlic and courgette and cook for approx 2 minutes

Day 3: Total calories: 1,062

Breakfast:

  • Poached egg on toast- 311 calories, Poached egg (1 large 50g)- 71 calories, Whole wheat bread toasted (2 slices)- 138 calories, Margarine spread on toast (1 tbsp)- 102 calories.

Lunch:

  • Baked potato with beans- 248 calories, Baked potato (100g) – 93 calories, Baked beans (100g) – 155 calories.

*SNACK:*

1 large apple: 116 calories, 1 cup of apple juice: 113 calories

Dinner:

  • Red lentil and carrot soup- 274 calories, Red lentils (100g) – 116 calories, 2 large carrots (diced) – 60 calories,1 vegetable stock – 13 calories, 1 garlic clove (3g) – 5 calories, 2 tsp olive oil (4.5g) – 80 calories.

Method:

Heat the oil in a medium pan, Slice garlic and dice the carrots, Add them to the pan and cook briefly over the heat, Pour in 1 lite of boiling water, Stir in the lentils and stock, Cover the pan and cook over medium heat for 15 minutes.

Day 4: Total calories: 1,356

Breakfast:

  • 100g of granola- 408 calories, 100g of soy yogurt- 94 calories

Lunch:

  • Chicken salad sandwich- 303 calories, Whole wheat bread x2 slices (28g) – 138 calories, Shredded chicken- (1/2 cup) – 106 calories, Iceberg lettuce- (1 large leaf) – 2 calories, Cucumber- (100g) – 16 calories, Tomato- (100g) – 18 calories, Medium red onion (1/2) – 23 calories.

Dinner:

  • Healthy oven baked fish and chips- 645 calories, Potatoes (450g) – 346 calories, 1 white fish fillet- 90 calories, 1 tbsp olive oil- 80 calories, Breadcrumbs (10z 28.4g) – 112 calories, 1 lemon – 17 calories.

Method:

  • Peel potatoes and chop into chips, Lay chips in a single layer on a baking tray. Drizzle with olive oil. Cook for 40 minutes (turning over half way).Mix breadcrumbs with zest of lemon.Top the fish with the breadcrumb mixture, Put in a roasting tin, Bake in oven for final 10 minutes.

Day 5: Total calories: 1,354

Breakfast:

  • Fruit and fibre cereal (40g) – 152 calories, Semi- skimmed milk (100ml) – 47 calories.

Lunch:

  • Stuffed peppers- 373 calories, x2 Red peppers – 36 calories
    White rice (100g) – 151 calories, Pesto (2 tbsp) – 83 calories, Goats cheese (1oz 28.4g) – 103 calories.

Method:

  • Cut top off peppers and scoop out all of the seeds, Sit peppers on plate, cut- side up, Cook in microwave for 5 minutes (until they have softened), While the peppers are cooking, mix rice together with pesto and goats cheese, Scoop the rice into the peppers, Continue to cook for 8-10 minutes.

Dinner:

  • Steak and sweet potatoes- 782 calories, Steak (100g) – 271 calories, Sweet potatoes (450g) – 387 calories
    Rapeseed oil (1 tbsp) – 124 calories.

Method:

  • Half-fill medium saucepan with water and bring to boil. Chop potatoes into smaller sizes. Add the potatoes to pan and cook for 4 minutes. Drain through a colander and return to saucepan. Pour over rapeseed oil, toss until potatoes are lightly coated with oil. Place potatoes onto baking tray and cook in oven for 25 minutes (turning gradually). Trim any fat from the steak and rub with rapeseed oil. Put a large non-stick frying pan over medium heat and when hot, add the steak. Cook for 2 minutes on each side, Serve together.
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